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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Dalian, which is surrounded by the Yellow Sea and Bohai Sea, distinguishes itself from the rest of its province with its seafood-centric fare.
Located next to Beijing, Tianjin is a coastal city that capitalizes on seafood and river fish.
Koreans make up a sizable chunk of the population in Shenyang in China. Accordingly, there are many dishes that reflect the cuisine of both cultures.
The best dish is the paomo -- crumbled up steamed unleavened bread served in rich, lamb-based soup. The flavors are wonderfully complex and the bread absorbs everything it touches.
Beijing has been the capital of China for centuries and its cuisine is reflective of the dynasties that reigned there.
Because of its proximity to the Yangtze River, Shanghainese cuisine takes advantage of freshwater fish and crustaceans. Steamed carp, juicy pork buns, braised pork, deep-fried fish and rice cakes are all common dishes.
After a couple of hours of really processing the information in this video, I began to realize some troubling -- racist -- thematic elements in the piece.
Gastropubs are nothing new to the growing downtown Los Angeles nightlife scene, but rarely do you stumble across one that's Asian-themed, or even more rare, specifically Chinese. Peking Tavern is doing just that.
The eatery specializes in Filipino-inspired treats and the cornerstone of their menu is their namesake dish -- the lovely crème caramel.
Los Angeles is definitely not lacking in fantastic raw fish, but it's admittedly tough to find sushi bites that are both cheap and tasty. But rest assured, they do exist. Here are some low-key joints that won't break the bank.
The town is composed of cottages -- the bulk of them pastel-colored and adorned with wooden plaques.