THE CLEAVER QUARTERLY FIVE

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Things you'll learn from issue five
The origin story of a longstanding Mexican-Chinese greasy spoon. Grandma's best Hakka food recipes. What HBO's "The Wire" teaches us about Chinese food. How a Chicago chef resurrected a nearly extinct style of colonial Macanese food. A taxonomy of xiao long bao. Seven classic Chinese breakfast meals. A recipe for Cantonese bone broth. The secret ingredient at the best Chinese restaurant in mid-century Honolulu. The funkiest street foods in China (hint: it's a toss-up between spicy rabbit heads and dry-rubbed gator skin). How to mix a baijiu cocktail.

Featured contributors
Cathy Erway, Georgia Freedman, Matt Gross, Frank Kasell

A NOTE FOR READERS IN CHINA
To order the magazine, drop us a line (sales@thecleaverquarterly.com) with your mailing address and telephone number. We accept payment via PayPal, Alipay or WeChat. Magazines will be delivered via SF Express, with shipping fee paid upon delivery.

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