Clarissa Wei
30 Days (of Soup) at a Postpartum Hotel
One broth in particular stuck with Taiwan-based cookbook author Clarissa Wei.
Pork Rib Soup With Figs
As author Clarissa Wei recovered from childbirth, this soup provided the nourishment and comfort she needed.
Taiwanese Soy Paste Is the Sweet, Glossy Base of My Favorite Sauces
It’s savory, rich, and good on everything.
The Future of Brunch Is in Asia
It may have started out as a Western copycat, but it’s becoming its own cuisine.
The Joyoung Makes the Best Soy Milk (And All the Other Milks Too)
Step 1: Add beans and water. Step 2: Press a button. Milk!
Before There Was the Instant Pot, There Was the Tatung Steamer
It’s a slow cooker, steamer, popcorn machine, and rice cooker all in one.
Umami, Salty, and Rich, Douchi Does It All
When a dish needs a wake up call, I reach for fermented black soybeans.
Zhajiangmian Is the Perfect Combination of Salty, Sweet, and Savory
Two aged sauces + high heat + oil = magic.
How a Zombie Worm From Tibet Became an American Health Food Juggernaut
In the west, cordyceps are sold as medicinal mushrooms. The truth is so much weirder.
6 Ancient Chinese Remedies That Defy Trendiness
Just remember to buy locally and stick to the right dose.