Clarissa Wei
Contributor
Clarissa Wei is an American freelance journalist based in Taiwan. She's been writing about food in the greater China area for over a decade and has lived in Taiwan, Hong Kong, and mainland China.
Recipes & Menus
Sticky Rice Roll
A mat of sticky rice is stuffed with a sprinkle of pickled mustard greens, preserved radish, and a bit of pork floss to make this Taiwanese breakfast staple.
Recipes & Menus
Fried Pork Chop
Marinated in a simple medley of soy sauce, sugar, and a bit of five-spice powder, these fried pork chops are a delicious anchor for an afternoon meal.
Recipes & Menus
Mung Bean Pork Mooncake
This mung bean and pork mooncake is a classic in Taiwan, with the meat and sweet bean filling enclosed in a flaky, layered, lard-infused bun.
Recipes & Menus
Mapping the Flavors of China
"Chinese food is not a monolith,” says Betty Liu; each region’s specialties are a reflection of both time and geography. Move around this map of China to access recipes from its many and varied cuisines.
Ingredients
What Does ‘Authentic’ Chinese Food Even Mean?
As new ingredients are introduced and as communities migrate, the cuisine is always evolving.
Thanksgiving
How to Turn Leftover Turkey Into Taiwanese-Style Turkey Rice
Plus, how turkey became a Taiwanese specialty.
Recipes & Menus
Taiwanese Turkey Rice
Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.