THE CLEAVER QUARTERLY THREE

Things you'll learn from issue three
Best dining practices on long distance train rides across mainland China. Eleven verbs that mean "cut." How to pick between fried dumplings, steamed dumplings, soup dumplings, boiled dumplings and more. A Chinese granny's eating tips on how to survive past ninety. How baozi adapt to international palates from Toronto to Tel Aviv. An appreciation for vintage enamelware. The key to the mystery of the three-headed duck soup. Why Yunnan gourmands insist on eating poisonous mushrooms, plus eighteen more culinary oddities from Yunnan cuisine. The story behind that ding-a-ling-a-ling Chinatown font. What resentments develop when an intrepid laowai decides to zuo yuezi, to live a week on a traditional postpartum diet for new mothers, for no good reason at all. A killer recipe for a hot buckwheat tea toddy.

Featured contributors
Des Bishop, Annabel Jackson, Charlie Stein, Cedric Yeh

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