Lydia Pang's new collection of recipes and stories is a preservation of her family's Hakka culture, and a lesson in survival and adaptation.
“The people who eat it are Indian. We, who cook it, are Indian.”
"We know that this is a weird time... [but] death threats over Chinese takeout are definitely not the way anyone should be handling any situation, ever."
When the CDC recalls lettuce, nobody goes to videos of white women eating salad to say, "Maybe this girl is already dead because of E. coli."
For more than two decades, Chinese cuisine ruled. But new figures reveal that Chinese eateries are dwindling in the UK.
“What is authenticity? We should encourage people to adapt. We look backward to learn from history so that we can move forward."
“I hope it don't change me a lot. I'm still going to wear my jeans. Maybe newer ones.”
A waitress working for a popular Chinese hot pot chain gets blasted by scalding hot soup after trying to fish out a customer’s lighter. We hope she’s okay.
Who doesn't want their freshly cleaned mouth to taste like Sichuan peppercorns and boiled meat?
Equipped with artificial tongues, eyes, and noses, machines in China are deciding what's most delicious and "authentic" for humans to eat.