Chinese Food. Read All About It. @thecleaverquart[email protected]
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Joined September 2013
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The Cleaver Quarterly retweeted
Bill, you're hired! When can you start? #billmurray
cnn.com/2019/10/29/entertain…
The Cleaver Quarterly retweeted
So great to see @jasonchumusic and @_nitemrkt written up in @SCMPNews. "Bag that Bao" is 🔥. scmp.com/lifestyle/entertain…
The Cleaver Quarterly retweeted
Craving dumplings and thirsty for delicious soup? Tune in tomorrow at 2:30pm @PBS @WLIW21 #NYC for @LuckyChowTV with @daniellechang and this XL XLBs! Presented by @RadiiChina – at New York, NY
The Cleaver Quarterly retweeted
China’s rise is giving America better Chinese food
qz.com/quartzy/1474659/china…
The Cleaver Quarterly retweeted
Some people with memories of the 1970s talk about the bare cupboards of the era; progress of reform&opening-up can be tracked by changes in Chinese eating habits. bit.ly/2TUOIhV
The Cleaver Quarterly retweeted
New from @ReadTheCleaver : Trading cards that operate as "a delightfully portable vegetable dictionary of the plant-based diet that has kept Chinese civilization humming for centuries" #eatyourgreens radiichina.com/kickstart-thi…
The Cleaver Quarterly retweeted
Like Chinese hot pot? Like hot springs? Then you'll looove this new hot pot shaped hot spring in Chongqing, which is winning the Chinese internet today
The Cleaver Quarterly retweeted
Great, as always from @ReadTheCleaver On the inverse, visitors to China often have a romanticized images of what "authentic" food is, often one that hold's it in the past, and doesn't allow it to evolve naturally. As @jennygao says Sichuan food's always been creative and changing
"The question really ought not be, 'Is this food authentic?' but rather, 'For whom is this food authentic?'" gt4.life/authentic
The Cleaver Quarterly retweeted
How slim are you? A restaurateur set bars at the door of his establishment in Jinan, Shandong province. Each space represents different discounts — customers who pass through the narrowest space get free food. (Photo: VCG)
The Cleaver Quarterly retweeted
Spreading the gospel of chicken feet, from Detroit to New Orleans. bit.ly/2I2B9GJ
The Cleaver Quarterly retweeted
Abe Conlon of @EatFatRice is not throwing away his shot–he just won the #jbfa for Best Chef: Great Lakes, presented by @HamiltonMusical Chicago star Cory Jobe
The Cleaver Quarterly retweeted
Cecilia Chiang is to Chinese cuisine what Julia Child was to French food. In honor of #APAHM, we thank Cecilia, not only for her Peking duck, but also for her delectable charm.
The Cleaver Quarterly retweeted
Forget about using a hair dryer on a chicken, my grandparents used authentic New Mexican canyon breezes in their recipe for wind chicken.
My essay about my grandfather and cooking while insane - just published @ReadTheCleaver
thecleaverquarterly.com/stor…
The Cleaver Quarterly retweeted
Did the Chinese appropriated the Ukrainian borscht? redcook.net/2018/03/22/luoso…
The Cleaver Quarterly retweeted
The novelist Jay McInerney's new line of fortune cookies are fit for a cynic: “If at first you don’t succeed, try Botox.” nyer.cm/4ihx7DV
The Cleaver Quarterly retweeted
McDonald's Szechuan Sauce is America encapsulated in nugget-dipping form trib.al/HrmCRWs #RickAndMorty
The Cleaver Quarterly retweeted
Usher in the lunar new year with these pork–shrimp dumplings from @BravoTopChef alum @DaleTalde #JBFGreens bit.ly/2BW1Cqa
The Cleaver Quarterly retweeted
Panda Express' orange chicken remains the pinnacle of junky Chinese-American takeout trib.al/FESmNMa
