THE CLEAVER QUARTERLY SEVEN
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Things you’ll learn from issue seven
How to grill an egg Uyghur-style. The challenges of living with a professional barehanded stir-fry stunt chef. Why Western-trained chefs marvel at Chinese wok masters. The rise and fall of vintage Chinese sodas (top flavors: hawthorn, blackcurrant, birch sap, chrysanthemum, osmanthus flower). A cocktail recipe inspired by Beijing hutong weasels. How a Song Dynasty street food vendor invented youtiao as a culinary act of political protest. How two adventurous chefs turned China's polar research station into the hottest Chinese restaurant in Antarctica. What to order on a Tang Dynasty date night (hint: carp tail and orangutan lips).
Andrew Leonard, Christina Chung, Kathi Maio
A NOTE FOR READERS IN CHINA, HONG KONG, TAIWAN
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