THE CLEAVER QUARTERLY FOUR
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Things you'll learn from issue four
How Marco Polo turned a plate of Gansu-style "twisted fish" into trofie al pesto. Why a remote county in western China celebrates an American politician by eating honeydew melons. How a comic book artist viewed the last days of a Hong Kong street market. What happens when a Beijing graffiti collective takes on rising pork prices. Thirteen ways to cook eggs. The poundage of a record-breaking rice dumpling. Why the Canadian Embassy's Beaver Liaison Officer (seriously) refers to Suzhou as "Soupzhou." How to substitute for unavailable ingredients when cooking Chinese in the West Indies (hint: think mojo criollo and caramelized brown sugar). What to feed your ancestors on Tomb Sweeping Festival.
Linda Lau Anusasananan, Gabriella Zanzanaini, Taylor Holliday, Lance Crayon, Brian Evans, Jonathan Jay Lee