Clarissa Wei
Clarissa Wei is a freelance journalist who writes about food systems and minority cultures. She has researched extensively on the topics of Chinese food and sustainable agriculture and is a certified permaculture designer.
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Hubei is a province in central China known affectionately as the "Land of Fish and Rice."
Putrid foods aren't exactly on everyone's bucket list, but they exist for a reason. In Asian cultures especially, many of the stinkiest dishes are fermented, and very good for you.
A proposed dinner series will skirt California's foie gras ban to serve the French delicacy to L.A. adventurers. But are the events stunning enough to justify all the work?
In the last two years, there's been an influx of quality-focused Sichuan restaurants around Los Angeles.
Cambodian food is reminiscent of the fare from its Southeast Asian neighbors, Thailand and Vietnam. But it's less spicy than Thai food and there's a heavier focus on freshwater fish.
Defining characteristics of Himalayan food: an abundant use of yak, barley, mutton, and spices.
In Chinese culture, food and medicine are synonymous.
The dish isn't complicated. It is just pork over rice. Pork belly, thinly sliced pork, cubed fatty pork -- any variation works really.
Mi quang is a central Vietnamese specialty, named after Quảng Nam Province, where it originated.
Singaporean cuisine is composed of a hodgepodge of cultures: Chinese, Malaysia, Indian influences abound.
Arab, Malaysian, Portuguese, Dutch, and British influences can be detected in Sri Lankan cuisine due to a history of trading and colonization.
Burrata is a once-rare, still expensive dairy treat that is beloved in parts of Italy. Here's who's making it in California.