I am a second generation Chinese person that so happened to be born and raised in Hawaii, lived for five years in Wisconsin, and currently living in Chicago.
During my time on the mainland, I kept noticing that there is a strong and persistent attitude that Chinese food, while delicious, is defined as cheap and greasy. While attitudes towards Chinese food in the US have recently improved and a few dishes have become trendy, there is a lack of Chinese writers on this subject in the English parts of the internet. In the US, most Chinese recipes are still authored by white writers who are sometimes treated or presented as experts while offering recipes and information that misses the true taste, techniques, and culture around Chinese food. I’m learning and putting out recipes that are taught by my parents who are from 中山 Zhongshan.
I also like to make other stuff.
Note: All anglicized Cantonese is using mdbg.net set to Yale Cantonese pronunciation. While it’s not perfect, it appears to be an approachable way for English speakers to be able to pronounce Cantonese. This a tiny way to help any generation of Chinese in predominantly English speaking parts of the world reconnect with their culture and cuisine.
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