Podcasts about Chinese cuisine

Brandon wanted to participate in our March Madness of Chinese Cuisine, but he had a prior engagement, so we decided to bring the bracket to him! Recording in the legendary Moongate Lounge above Mr. Jiu's, Brandon and I talked about his journey and why it's been so important for him to keep pushing against the river of difficulties of running a big restaurant in SF Chinatown. Listen to this episode on Spotify, Apple Podcasts, or wherever you get podcasts! You can find Brandon on Instagram @brandoj or find out more about Mr. Jius @misterjius on social media or www.mrjius.com  Also, check out his cookbook and memoir, "Mister Jiu's In Chinatown." As I always mention, you can write to us at: ⁠infatuasianpodcast@gmail.com⁠, and please follow us on Instagram and Facebook @infatuasianpodcast Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  Cover Art and Logo designed by Justin Chuan @w.a.h.w (We Are Half the World) #chinesefood #sfchinatown #chineserestaurant #misterjius #asianpodcast #asian #asianamerican #infatuasian #infatuasianpodcast #aapi #veryasian  #asianamericanpodcaster #representationmatters

The day had come on March 22nd, 2025... the day we crowned the greatest dish in Chinese Cuisine for 2025!  It was a hotly contested battle, voted on by about 60 members of our audience on a beautiful night in Chinatown. Cohosted by myself and the folks from The Worst Quality Crab Podcast and the On Waverly Bookstore, it was truly a fun night! I hope you were able to join us live, but if you weren't, here's our recording. Mark your calendars for next year, we'd love to do another round with lots of your favorites that didn't make this year's list! So many people to thank: Jon for helping me come up with the idea, and Freesia and Sam Lee for adding fuel to the fire and bringing their audience along!  To Cynthia and Jenn for providing a beautiful, inviting place to have it. My friend Steve for running the Zoom, as well as all the staff at On Waverly for keeping things in order and providing prizes and snacks.  And, of course, to everyone who was able to make it down, we couldn't have had this without your votes! Photo Credits: @itsjustinchu  As I always mention, you can write to us at: ⁠infatuasianpodcast@gmail.com⁠, and please follow us on Instagram and Facebook @infatuasianpodcast  Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  Cover Art and Logo designed by Justin Chuan @w.a.h.w (We Are Half the World) #marchmadness #chinesefood #chinatown #asianpodcast #asian #asianamerican #infatuasian #infatuasianpodcast #aapi #veryasian  #asianamericanpodcaster #representationmatters  

On this episode we're doing something a little different. In the spirit of March Madness we present to you, March Madness of Chinese Cuisine! We partnered with our friend Curtis Chinn of the Infatuasian podcast and our friend Cynthia Huie at On Waverly to record this live, with an audience inside of On Waverly, the best AAPI gift shop and bookstore in Chinatown. This was a just for fun attempt to crown one Chinese dish winner among many excellent choices. It was all for goofs and laughs so please don't @ us if your favorite dish didn't make it out of the first round or didn't make the brackets. They were near impossible choices and my personal pick didn't make it out of round one. Anyway, we hope you enjoy this fun live episode. We'll be back soon with regularly scheduled programming!

I'm a little ashamed to say, I don't think I've ever played a real game of mahjong!  Today's guest, Nicole Wong, wrote the perfect book for me!  It's called Mahjong: House Rules from Across the Asian Diaspora, and it has a little bit of everything for a new player like myself, or a seasoned player like you! It's available April 8th wherever you get your books.  Follow Nicole @themahjongproject on Instagram, or learn more at her website https://www.themahjongproject.com/about  Also, please come down to On Waverly on Saturday, March 22nd, at  5:30 PM (or you can join on Zoom) for our 1st Annual March Madness of Chinese Cuisine tournament, hosted by me, The Worst Quality Crab Podcast and the On Waverly Bookstore!  We are staging a mock battle between dishes, where you the audience vote on which dish should win each round!  The more votes the better!  So join us live or on Zoom.  It's FREE, but register here!  https://thethirdplace.is/event/march-madness-of-chinese-food-live-podcasts  (you need to register here to receive a Zoom link too)  I hope to see you! Write to us at: ⁠infatuasianpodcast@gmail.com⁠, and please follow us on Instagram and Facebook @infatuasianpodcast  Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  Cover Art and Logo designed by Justin Chuan @w.a.h.w (We Are Half the World) #asianauthor #mahjong #asianpodcast #asian #asianamerican #infatuasian #infatuasianpodcast #aapi #veryasian  #asianamericanpodcaster #representationmatters

Conversations is bringing you a summer treat — a collection of Richard's most memorable guests through out the years.Elizabeth Chong has spent the last 90 years teaching Australian's the delights of cooking real authentic Chinese food. Chef, author and teacher Elizabeth Chong was born in China's Guangdong Province in 1931.When her heavily pregnant mother was expelled from Victoria under the White Australia Policy in the 1920s, the whole family returned to China.Years later her family returned and a young Elizabeth was free to roam the closed Queen Victoria Market on Sundays with her siblings.With fresh, fragrant and plentiful Chinese food at home, Elizabeth didn't cook her first meal until she was married.Since then, she's made it her mission to raise the profile of Chinese cuisine, something she's done by teaching more than 37,000 people how to cook.This episode of Conversations contains discussions about China, Chinese culture, immigration, migrants, gold rush, Australian history, multiculturalism, white Australia policy, racism, Chinese cooking, Chinese food, Chinese cuisine,  dim sums, Queen Victoria markets, Melbourne, marriage, relationships, parents, mothers, fathers, daughters, family history, genealogy, cooking school, cooking teachers, chefs, cooks, family, relationships, community education, adult education, lifelong learning, 

In this podcast, we explore the fascinating journey of Chinese food in Latin America—from its roots brought by early immigrants to the fusion dishes that have become local favorites. On the show: Niu Honglin & Vitor Moura.(10:30) Can you find Chinese food in Brazil?(13:58) Learn a handy conversation for navigating this tasty topic.(20:15) Don't miss the grammar tips!

Hello Tea Friends! Today we're "spilling the tea" with Yi Jin Chun!

The One Precious Life podcast meets Julie Man. Julie recounts her family's immigration journey from Hong Kong to setting up a restaurant business in Britain, and how this helped shape her independent and self-reliant nature.Julie's life has taken some interesting turns, from her successful career in video gaming in the pioneering days of the UK games industry, which eventually led her back to her family's Chinese culinary roots. Julie shares the story of setting up Juju's Oriental Kitchen, a street food business specialising in Asian fusion cuisine during the pandemic, and how she initially ran her food van from her driveway. Throughout this episode, Julie emphasises the importance of pursuing passions, taking risks, and finding joy in cooking for others. She reflects on her diverse career, offering valuable insights and heartfelt advice. One Precious Life Podcast celebrates incredible individuals who follow their passions and do inspiring work. Whether you're seeking inspiration for your career or personal growth, Julie's story is one of continuous exploration and never giving up, regardless of the challenges, and her philosophy of living life without fear. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit onepreciouslife.substack.com

Chinese expert and keen chef of Chinese cuisine James Trapp drops in to the studio in London to share some of the key ways to describe Chinese Cuisine. He also shares what he likes to make as his “signature dish.” This episode will almost certainly make you feel hungry!

Today we're heading to the bustling, yet beautiful metropolis of Hong Kong. Instead of telling you about it in my own words today, I have a couple quotes that I think really sum it up:  Journalist Peter Lindberg “Life in Hong Kong transcends cultural and culinary borders, such that nothing is truly foreign and nothing doesn't belong.” And then a little tongue in cheek from British writer Jonathan Gash, but it'll hit home for those of you who truly love luxury hotels: “Hong Kong is the benchmark; everybody else's affluence is mere tat. Until you've experienced that perfume-washed air as polarized glass doors embrace you into a luxury hotel's plush interior, you've only had a dud replica of the real thing.” Joining me today to chat about Hong Kong and the amazing Rosewood Hong Kong, is General Manager Hugo Montanari. We chat a lot about what makes Hong Kong truly great - from the natural beauty, to the shopping, and the food.    Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

Welcome to the China Compass Podcast! After a reminder as to why I am doing this podcast (0:44)), we begin by looking at China’s loosening of visa requirements for (most) foreigners (1:50)… https://skift.com/2024/06/17/china-expands-visa-waiver-program-list-more-countries-added/amp/ https://skift.com/2024/01/01/china-eases-visa-rules-for-u-s-tourists/ Next we look at the relative strength of China’s currency, the “yuan” or “RMB” and the drastic drop in expats working in China since the pandemic (9:02)… https://www.economist.com/finance-and-economics/2024/06/13/chinas-currency-is-not-as-influential-as-once-imagined (Paywall) https://www.ft.com/content/dfd5c399-976f-4f0b-8a1b-fbac495100b6 CCP is brought to you by Pray for China. (Get daily prayer reminders on Insta or X: @chinaadventures) Today we are looking at Sichuan Province (16:43), which is matched up with central Texas for prayer: https://prayforchina.us/states/texas.html After an overview of beautiful Sichuan, its story time (25:00). I talk about one of the most interesting nights of my life, running from angry dogs, school principals, and my own conscience high up on the Tibetan Plateau. More info on Early Rain (Pastor Wang Yi): https://chinapartnership.org/early-rain-covenant-church/ More info on the Sichuan Earthquake: https://www.britannica.com/event/Sichuan-earthquake-of-2008 We conclude with this week’s China Compass Q&A about Chinese Cuisine (37:43)… https://www.chinasichuanfood.com/mala-chicken/ https://en.wikipedia.org/wiki/Dapanji ***Check out all our various resources and activities... www.PrayGiveGo.us

Welcome to the China Compass Podcast! After a reminder as to why I am doing this podcast (0:44)), we begin by looking at China’s loosening of visa requirements for (most) foreigners (1:50)… https://skift.com/2024/06/17/china-expands-visa-waiver-program-list-more-countries-added/amp/ https://skift.com/2024/01/01/china-eases-visa-rules-for-u-s-tourists/ Next we look at the relative strength of China’s currency, the “yuan” or “RMB” and the drastic drop in expats working in China since the pandemic (9:02)… https://www.economist.com/finance-and-economics/2024/06/13/chinas-currency-is-not-as-influential-as-once-imagined (Paywall) https://www.ft.com/content/dfd5c399-976f-4f0b-8a1b-fbac495100b6 CCP is brought to you by Pray for China. (Get daily prayer reminders on Insta or X: @chinaadventures) Today we are looking at Sichuan Province (16:43), which is matched up with central Texas for prayer: https://prayforchina.us/states/texas.html After an overview of beautiful Sichuan, its story time (25:00). I talk about one of the most interesting nights of my life, running from angry dogs, school principals, and my own conscience high up on the Tibetan Plateau. More info on Early Rain (Pastor Wang Yi): https://chinapartnership.org/early-rain-covenant-church/ More info on the Sichuan Earthquake: https://www.britannica.com/event/Sichuan-earthquake-of-2008 We conclude with this week’s China Compass Q&A about Chinese Cuisine (37:43)… https://www.chinasichuanfood.com/mala-chicken/ https://en.wikipedia.org/wiki/Dapanji ***Check out all our various resources and activities... www.PrayGiveGo.us

Scale the Great Wall of Chocolate! Andres Simonian (not from Home Economics or Mythic Quest) is back to plunge into our review of P.F. Chang's Michael thinks the atmosphere in a P.F. Chang's is "sexy" Michael tells the tale of the Cumbre Tunnel Massacre shootout that almost claimed his great-grandfather's life Andres makes a high-stakes Shrek-themed wager with Michael What's Going On Over There with the unnamed noodle crisps in the dishes? This week's Secret Menu theme: Tasty Tourist Traps What we ate: Dynamite Shrimp Chili-Garlic Green Beans Hand-made Dumplings Kung-Pao Dragon Roll Fire-Braised Short Ribs Crispy Honey Chicken Signature Pork & Shrimp Lo Mein The Great Wall of Chocolate Chang's Apple Crunch "Fine" Dining is now on video! Head on over to our YouTube to watch this episode!   Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (catch April's episode on Shari's Restaurant & Pies with my cousin Emma Danger), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Sean Spademan, Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your P.F. Chang's stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Andres on Instagram @andressimonian   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: The Original Pancake House History [Part One]! I'm joined by comedian Chad Opitz, and Shrekfast is upon us. Learn the history of this oft-overlooked franchise in the world of breakfast chains! Ever work at The Original Pancake House? Send your stories to finediningpodcast@gmail.com.

Great Wall Of China fun facts are given at the start of the episode and fun facts about Chinese Food is given at the end of the episode #China #Chinesefood over 200 more episodes giving fun mind-blowing facts about different locations around the World and their cuisine can be found on your favorite Podcast platform, including Spotify, IHeartRadio, Amazon Music and many more or you can simply click this link https://learn-about-world-cuisine.simplecast.com

Dive into the fascinating world of ramen with our latest podcast episode! Meet Osaki Hoshiri, a man who eats 800 bowls of ramen a year and has dedicated his life to writing about this iconic Japanese dish. Discover how ramen evolved from a humble meal to a cultural phenomenon, with intriguing origin stories dating back centuries. Join us as we unravel the mysteries of ramen's past and celebrate its delicious present across Japan and beyond. Tune in now for a savory journey through culinary history!  Till then Check out the other episodes, The strange Polish notion of Holocaust Envy - https://bit.ly/48zECZr The Oak Tree that chronicled Poland's Modern History - https://bit.ly/4b1PlO8 The suprising evolution of Polish food - https://bit.ly/48RUGWe The complicated legacy of Schindler's List - https://bit.ly/3vF9NEi The untold story of Holocaust heroism: 'Under the Eagle' Pharmacy - https://bit.ly/3vEtzzL Two Billion Euros and the Polish Temple of Memory - https://bit.ly/3HjkrmN You can check previous episodes of 'Podcasts from Nowhere' on https://bit.ly/4b3wOB8  You can reach out to our host Utsav on Instagram: @‌whywetravel42(https://www.instagram.com/whywetravel42  ) Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram.  Do share the word with your folks!       See omnystudio.com/listener for privacy information.

Years ago, if you opened your kitchen drawer, you'd probably find a stack of takeout menus. There's a good chance one of those menus would've been for a Chinese restaurant. Despite the decline of these doorstep stuffers, Chinese food remains a popular dinnertime choice in the U.S. and around the world. According to a 2023 Pew Research study, Chinese restaurants were found in every U.S. state and in 70 percent of all U.S. counties. We discuss how Chinese food become so popular outside of China, and why the cuisine is so beloved and misunderstood.Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Find out how to connect with us by visiting our website.

This week on Special Sauce we go really deep into Fuschia Dunlop's latest book, ‘Invitation to a Banquet: The Story of Chinese Food'. It just got a rave front page review from NYT book critic Dwight Garner.

This week on Special Sauce, we'll hear about Fuchsia Dunlop's journey from her first Chinese cooking classes to the researching and writing of her 7th book, Invitation to a Banquet: The Story of Chinese Food. We'll find out what she's learned about the country's history and culture in her many years of exploring Chinese cuisine, and why she says she'll never get bored of eating and writing about Chinese food.

Fuchsia Dunlop has written some of the best known English-language books on Chinese cooking, spending years at a time immersing herself in different regions of China in order to learn the area's dialect and culinary specialties. But as she tells Dan, that wasn't her original plan. She moved to Chengdu in her 20s because she wanted to live abroad and knew the food there would be great. Still, she says it took years before she stopped eating “like a European.” Her latest book, Invitation to a Banquet, tells a sweeping story of Chinese food through dishes like sweet-and-sour pork balls (an English takeaway standby) and fire-exploded kidney flowers (one of her favorite dishes of Chengdu).The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Julia Russo, with production this week by Johanna Mayer.Transcript available at www.sporkful.com.

Jen Liao transitioned her popular restaurant into the full blown DTC brand, MìLà, turning her family recipes into a thriving food business. She shares tips for making the switch and handling quality control, marketing, and community building.For more on MìLà and show notes: https://bit.ly/3tQ2Q24

We're back in full form! Welcome back to a *classic* Talk With Your Mouthful where this week the crew is bringing you our review of Kung Fu Kitchen, a New York City staple known for its selection of soup filled dumplings and hand pulled noodles. Tune in as Dylan has an epiphany, Joy gets espresso envy, Sophie sees the mochi light, and a man struggles to park a scooter. This is TWYMF - Kung Fu Kitchen!Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!Twitter: @MouthfulpodTikTok: TalkWithYourMouthfulInstagram: mouthful_podThreads: mouthful_pod

Fuchsia Dunlop is a cook and food writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. In her latest book, Invitation to a Banquet, Fuchsia explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. In this podcast episode, Fuchsia joins host Ben to dive deep into the history, culture and techniques behind Chinese cuisine. From the ancient origins of steaming to the finer points of knife skills and texture, Fuchsia provides fascinating insights into what makes Chinese food so unique.  We talk about our origin food dishes: “there's one dish that is very dear to me that sort of expresses partly why I fell in love with Sichuanese food. And that's fish fragrant aubergine or eggplant. I think when I went to live in Sichuan in 1994, what was so impressive was that the local food was unlike anything I'd had in England. It was all very fresh and healthy and all these seasonal vegetables and amazing flavors. That's the thing about Sichuanese cuisine that it's all about the art of mixing flavors. So this particular dish for me just represents the sort of-- I mean, it's made with pickled red chilies, ginger, garlic, spring onion, and a bit of sweet and sour. Then you have the sumptuous kind of golden butter-ness of the aubergines. So it's a really homely dish with cheap ingredients and it's sensational. Sichuan everyone thinks [numbing and hot], lots of chilli and Sichuan pepper. But actually, it has this kind of melodious heat with a hint of sweetness and it's just conjuring up this complex flavor from a few limited palette of seasonings. I think that's one of the things that I fell in love with Sichuanese food” Fuchsia debunks common myths and misperceptions about Chinese food in the West, from the idea that it's unhealthy to the notion that exotic ingredients are eaten only out of poverty. She traces how historical circumstances led Chinese cuisine to be seen as cheap and lowbrow in the West compared to French or Japanese food. Delving into the cultural exchange around food, Fuchsia offers a nuanced take on debates over cultural appropriation and argues that an openness to different cultures can be "life enhancing." She shares colorful anecdotes from her research and travel in China that bring dishes like Pomelo Pith and Shanghainese "Western food" to life. We chat about: Steaming and its importance as a cooking technique. The importance of bland food, and how my mother needs to eat rice regularly How to understand mouthfeel and the joy of texture in Chinese cuisine Knife skills and the skills of the wok Fuchsia's writing process  On mouthfeel and texture: “if you want to be able to experience it all and to eat on a kind of equal basis of appreciation with Chinese friends, then you really need to open your mind and palate to texture because it's so important. But the interesting thing is-- because I've written about this and talked about it a lot because I find it fascinating. It's also really funny because so many of the words we use in English to describe these textures sound really disgusting.” Transcript and links available here.

Chinese expert and keen chef of Chinese cuisine James Trapp drops in to the studio in London to share some of the key ways to describe Chinese Cuisine. He also shares what he likes to make as his “signature dish.” This episode will almost certainly make you feel hungry!

#209. We hope all the dads listening and the dads in your life had a great Father's Day! We all did, and we share our gifts of swag: A Wrexham FC hat, Blue Jordans, and an Arm Cannon. We do some gaming talk, specifically about young children and games which may be too difficult or possibly too violent, but they like, “Really really want it.” Kory went on a motorcycle ride with a bunch of leathery, cool strangers and gained some real life experience while meeting a famous YouTuber. Kendall gained some life experience dining from the secret menu at a Chinese restaurant while being guided by a kind Chinese family. Then we learn about how YOU, with only a few thousand dollars to burn, can fly commercial like the celebrities! Maybe it'll calm your stresses of traveling so you don't go into a claustrophobic panic and try to exit a plane while it's still in the air. We also discuss our preferences of consuming left-overs as we sit and binge what we're streaming. This week we're watching the Arnold Schwarzenegger documentary on Netflix and Down to Earth with Zac Efron. Chime in via the LinkTree below! Until next time, be kind to each other.Main Landing Page - https://linktr.ee/fromthemidpod​​​​​​VOICE MAIL! Comment, ask a question, suggest topics - (614) 383-8412Artius Man - https://artiusman.com​​​​​​​​​​​​​​ use discount code "themiddle"This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4771230/advertisement

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From being the little princeling in the kitchen during his culinary training to asserting his creative and commercial voice - Andrew's authority has not always been clearly exercised, reflecting the complexities with succession in family businesses. Considering all these complex succession hangovers, why was Andrew so adamant that his own new venture - A. Wong - should be launched on the site of his dad's previous restaurant? Why not a clean break and a new site? What has remained of his father's empire - the other businesses, the team, the network - and how has the family adapted to the new business? Or are there continuities in how decisions are made and dreams realised through all three generations of Andrew's family?Thanks for listening to our special miniseries. Normal service resumes with the next episode of XO Soused on Tuesday 2 May. Intro and outro music: 遊子 [wanderer] by mafmadmaf.comXO Soused is a fortnightly audio newsletter. We'd be grateful if you can share XO Soused with your friends! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com

Episode 2 goes inside Andrew's family as they battle to carve a space in London's hospitality sector . As Britain's Asian restaurant sector transformed in the lead up to the new millennium, so too did the ambitions of many a restaurateur -not least Andrew's father, who constantly cast about for new ideas and concepts. What kind of pressures, limits and opportunities did this present to the family? How did the teenage Andrew understand these forces as they impacted on his father in particular? What did it mean to have a family business in this patriarchal world, and where did it leave Andrew's mother and Andrew when his father passed away?Tomorrow: British Chinese cuisine - Wong family dynamics from 2008 - the presentIntro and outro music: 遊子 [wanderer] by mafmadmaf.comXO Soused is a fortnightly audio newsletter. We'd be grateful if you can share XO Soused with your friends! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com

Introducing a special three-episode mini series of XO Soused. One episode per generation, and one episode each day from Monday to Wednesday this week. Andrew's family have been involved in the Chinese catering trade in Britain for three generations. Every generation of Andrew's family had an ambition for their business. During the years that his grandfather owned these businesses, these ambitions were shaped by this powerful patriarch and his network in the midlands, and by the realities of baby boomer Britain and its effect on the Chinese cuisine on its shores.And along came Andrew's father with ambitions to start up in London, setting a course for Andrew's family that still defines their lives today. In this first special episode of this miniseries, Andrew and Mukta delve into these personal histories - into these sagas of competition and cooperation, of succession and discontinuity - of the 1970s and 1980s. Tomorrow: British Chinese cuisine - Wong family dynamics in the 1990s-2000sIntro and outro music: 遊子 [wanderer] by mafmadmaf.comXO Soused is a fortnightly audio newsletter. We'd be grateful if you can share XO Soused with your friends! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com

We're the Bonny & Clyde of Mexican taquerias!

Fly by Jing's founder Jing Gao wanted to change some of the misconceptions about Chinese food in the U.S., so she started selling a chili crisp that took the food world by storm. In this episode, Jing offers tips on Kickstarter campaigns, and dives deeper into her journey of reclaiming her culture through building a business.For more on Fly by Jing and show notes: https://www.shopify.com/blog/fly-by-jing-reclaiming-culture

When I was running down my culinary goals I had hoped to head a NYC kitchen by the time I was 30. It seemed ambitious at the time and I was equally proud once achieved. But it pales in comparison to the drive and success of today's guest. She can proudly say that she's the owner of 3 restaurants with a fourth on the way, all at that same young age of 30. Our guest today is Amelie Kang of MáLà Project. At 23, Amelie opened the first location of MáLà Project in East Village, sharing the originality of her hometown Chinese cuisine, and has since opened two more locations in Bryant Park and Midtown East, with a fourth opening in Greenpoint coming soon! Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

When the Michelin starred chef Andrew Wong was on a working tour of China, it ignited a burning curiosity in not just exploring the vast cultural and regional differences that have come to define the gastronomic identity of China, but also opened his eyes to the beauty of China's 3000-year history first-hand. It inspired newfound respect for the local and ceremonial aspects of Chinese culinary heritage and began the formation of ideas for his own approach to cooking. And he sought help and collaboration with Dr. Mukta Das, food historian of China and Chinese diaspora, to find answers to his culinary history questions. Such is the case with their recent research on the history of Dim Sum and its relationship to the pastry arts.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

This week on Inside Julia's Kitchen, award-winning cookbook author, culinary historian, wok expert, filmmaker, and activist Grace Young returns to discuss receiving the 2022 Julia Child Award. Host Todd Schulkin asks Grace what it means to be the first Asian-American recipient, why saving Chinese restaurants and Chinatowns is so vital, and how she's using the accompanying grant to help these communities in need. Plus, Grace shares a second, very special #JuliaMoment.Photo Courtesy of Dan Ahn.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

The restaurant guide's latest China edition comes at an opportune moment to capture the country's hungry consumers. Read the article by Fan Hangyu: https://www.caixinglobal.com/2022-01-08/weekend-long-read-how-michelin-learned-to-savor-chinese-cuisine-101827385.html Narrated by Heather Mowbray. Are you a big fan of our shows? Then please give our podcast account, China Business Insider, a 5-star rating on Spotify, Apple, or wherever you listen to podcasts

Chinese expert and keen chef of Chinese cuisine James Trapp drops in to the studio in London to share some of the key ways to describe Chinese Cuisine. He also shares what he likes to make as his “signature dish.” This episode will almost certainly make you feel hungry!

There's a new wave of young, talented chefs reimagining Chinese cuisine and Vancouver's Chinese Restaurant Awards is showcasing some of their ideas at a series of dinners starting later this summer. Anya chats with Chinese Restaurant Awards founding judge Lee Man and chef Eva Chin about the tastes to come, the evolution of Chinese cuisine in Canada, and the changing meaning of authenticity.

Chinese cuisine is an important part of Chinese Culture because of the Chinese diaspora and historical power of the country

Are you still hungry? We hope you aren't because while our topic might still be cuisine, our hosts will be talking about the exotic stuff! Most importantly, our hosts will be answering one of the questions that have plagued Chinese Filipinos everywhere: Do we really eat dogs? So sit back, relax, and keep your minds open as we debate over cultural and social aspects of this. Got a comment? Leave it here: https://tinyurl.com/SRPS2Evaluation Research by Eirah Ang, Ben Barredo, Erin Hui, Amber Lim, Jac Sundiang Edited by Princess Chan Cover Art by Sofia Lui, Chloe Yap -- “Scott Buckley - Wanderlust" is under a Creative Commons (CC-BY 3.0) license Music promoted by BreakingCopyright: https://bit.ly/bkc-wanderlust SOURCES: https://www.hsi.org/news-media/chinas-yulin-dog-meat-festival/ https://nodogsleftbehind.com/stop-yulin/ https://chinadialogue.net/en/food/7175-the-myth-of-dog-eating-in-china/ https://www.cbsnews.com/news/dog-meat-festival-china-underway-in-yulin-but-activists-hope-it-will-be-the-last-amid-coronavirus/ https://www.abc.net.au/news/2018-02-17/chinese-dog-meat-eating-linked-to-history-of-famine/9454394Item146.html https://www.dw.com/en/an-appetite-for-dried-seahorse-in-china-could-spell-the-marine-animals-demise/a-49251657 --- Send in a voice message: https://anchor.fm/silk-road-podcast/message

In this episode, we discover a new culinary world of Chinese Cuisine with food allergy advocate, cookbook author, and parent, Sharon Wong. Her new book, Chinese Instant Pot Cookbook, features food allergy substitutions and fast and easy recipes using an Instant Pot. She shows us how food allergies don't stop people from cooking and enjoying delicious Chinese Cuisine.To keep you in the know, here are a few helpful websitesChinese Instant Pot Cookbook: 60 Quick and Easy Classic RecipesNut-Free Wok Blog Soy-Braised Duck Legs with Ginger Scallion Instant Pot RecipeYou can find the FAACT Roundtable Podcast on Pandora, Apple Podcast, Spotify, Google Podcast, Stitcher, iHeart Radio, Podcast Chaser, Deezer, and Listen Notes.Visit us at www.FoodAllergyAwareness.org and follow us on Facebook, Twitter, Instagram, LinkedIn, Pinterest, and YouTube. Contact us directly via Email.Sponsored by:  Genetech* Please note that today's guest was not sponsored by the Genetech or compensated in any way by the sponsor to participate in this specific podcast.

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The restaurant guide's latest China edition comes at an opportune moment to capture the country's hungry consumers.Read the article by Fan Hangyu: https://www.caixinglobal.com/2022-01-08/weekend-long-read-how-michelin-learned-to-savor-chinese-cuisine-101827385.htmlNarrated by Heather Mowbray.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode features Coral Lee, Food52 Podcast Network's Producer. For this conversation, she is on the other side of the mic sharing a deeply personal story of the cake that encapsulates her grandmother's communal table. Coral explores the nature of intimacy, her hyphenated identity as an Asian-American, as well as the complicated relationship that she has with her parents. If you're hungry for more of this story, you can read the original essay, “What Grandma's Sponge Cake Taught Me About Being Asian in America” published by Food52. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Coupla Dimmies.Jim and G reflect on the closing of one of Australia's most legendary Chinese Restaurants while highlighting the epic story of how one incredible entrepreneur created the Dim Sim for Australian tastes and went on to change take away food forever. See acast.com/privacy for privacy and opt-out information.

Raw fish and vegetables appear in some regional cuisines in China, with a variety of dipping sauces. Were the Chinese the first to champion raw meats and fish in East Asia? With such a rich culture of preparing raw meats and fish to present to diners in Confucian and Han times and on-and-off up until 14th Century China, what knife and saucing techniques, and skilful finishes with hot oils and fats did Chinese chefs have to master? Why have raw preparations of vegetables and salads narrowed in recent centuries in Chinese food history? And what about the histories and cultures of raw meat and fish dishes in Western Europe? What’s the future for raw meat and fish preparations inside and outside of China?Read Alec Story’s translation of Ni Zan’s [倪瓚] 14th Century recipes: https://sundries.alecstory.org/2018/01/ni-zans-dietary-system-of-cloud-forest.htmlXO Soused is a fortnightly audio newsletter.Intro and outro music: 遊子 [wanderer] by mafmadmaf.com Subscribe at andrewwongandmuktadas.substack.com

Chinese expert and keen chef of Chinese cuisine James Trapp drops in to the studio in London to share some of the key ways to describe Chinese Cuisine. He also shares what he likes to make as his “signature dish.” This episode will almost certainly make you feel hungry! Read extended show notes for this episode here: https://www.chineasy.com/talk/lessons/208-chinese-cuisine/ Explore various topics, special guests, and expansive list of useful Chinese phrases on Talk Chineasy website! goo.gl/VJ8plT Want to practice the pronunciation of words taught in this episode? Have fun learning with activity sheets, recap video, coloring book, and more. Become a Golden Chineasian to enjoy exclusive premium content! goo.gl/vjbtL9

Khaligraph and Odi Bets Taxes in Kenya and TZ ZaQ's appendicitis operation Chinese Food Catt fishing #IkoNini #Mwafrika #DJZaQ

Craig and Warren discuss the guilt and shame behind sex in our society. bighands@sleeplessincialis.com --- Send in a voice message: https://anchor.fm/wac-e/message Support this podcast: https://anchor.fm/wac-e/support

Craig and Warren discuss MSG and Masturbation. bighands@sleeplessincials.com --- Send in a voice message: https://anchor.fm/wac-e/message Support this podcast: https://anchor.fm/wac-e/support

Today's guests are Margaret, Irene, and Andrew Li, the sibling co-owners of the The Mei Mei Group, a Boston-based restaurant, food truck, and catering company with a focus on innovation, sustainability, and great service. Led by Chef Irene, Mei Mei's creative Chinese-American cuisine combines Chinese techniques and influences with local New England ingredients. Their food truck, Mei Mei Street Kitchen, opened in 2012 and was soon awarded Boston's Best Meals on Wheels by Boston Magazine. Their brick-and-mortar restaurant opened in late 2013 and was named Eater Boston's Restaurant of the Year. I've been a big fan of the restaurant and this family because of their dedication to sustainable operations, employee education, and ethical sourcing, they are truly leaders in New England local food scene. We'll discuss their new cookbook, "Double Awesome Chinese Food" on the show. Image courtesy of Michael Piazza. A Hungry Society is powered by Simplecast.

On their way home from what possibly could have been the worst Chinese restaurant of all time, Marty and Liza miss a hairpin turn on an icy road, and get to find out just what exactly could be worse than Murray's Chinese Cuisine.Afterwards, it's Stephen King vs. George R. R. Martin, planners vs. pantsers, and Hulk vs. anti-vaccine folks. Special thanks to Pete Nixon for producing today's story, and to Matt Nixon, Heather Nixon, and Todd Flatland for lending their voices to the episode.