The Cleaver Quarterly #7
Order by Dec 14 to ensure delivery in time for the holidays. Orders placed after Dec 19 will be fulfilled after the New Year.
The Cleaver Quarterly features lively longform writing about Chinese food culture from Beijing to Brasilia, from London to Lagos, and New York to New Delhi. Have you ever wondered about Kublai Khan's philosophy on vegetables? Or the dining habits of midcentury Hakka grocery-men in the West Indies? Or what sides to serve alongside a main course of roast locust? Or have you only begun to wonder right this second? You may just be a proud future owner of The Cleaver Quarterly print magazine.
Things you'll learn from The Cleaver Quarterly #7: How to grill an egg Uyghur-style. The challenges of living with a professional barehanded stir-fry stunt chef. Why Western-trained chefs marvel at Chinese wok masters. The rise and fall of vintage Chinese sodas (top flavors: hawthorn, blackcurrant, birch sap, chrysanthemum, osmanthus flower). A cocktail recipe inspired by Beijing hutong weasels. How a Song Dynasty street food vendor invented youtiao as a culinary act of political protest. How two adventurous chefs turned China's polar research station into the hottest Chinese restaurant in Antarctica. What to order on a Tang Dynasty date night.
- "If you can eat it and it's of Chinese origin, it might already be in the Cleaver." - Bon Appétit
- "The Cleaver Quarterly is ... delving more deeply than mainstream media into Chinese foodways" - Fuchsia Dunlop
- "The best food magazine about the immense topic that is Chinese food" - Ningbo Guide
- "The great thing about this magazine ... is its success at describing how Chinese people living around the world experience their cuisines and food folkways." - Library Journal