https://www.scmp.com/rss/328509/feed Hannah Bae and Adam Oelsner are a wife-and-husband team who illustrate and write together. Hannah is a longtime journalist who was co-editor/writer of food and drink for Monocle’s Travel Guide to Seoul. Adam works in film/TV music, and he has also cooked professionally in kitchens and bakeries. Find their work at @eatdrinkdraw on Instagram. en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Neighborhoods like Chinatown, Manhattan, and Flushing, Queens, have long been New York’s destinations for hearty dumplings and noodles. But 2018 showed that this city’s appetite for exciting Chinese food is not limited to the traditional boundaries of immigrant enclaves. A new generation of savvy restaurateurs from the Chinese diaspora is finding success in further-flung areas—like the stylish East Village and bustling Midtown, where the lunch crowd has developed a discerning palate for Chinese... https://www.scmp.com/food/5-dishes-defined-new-yorks-chinese-food-scene-2018/article/3000369?utm_source=rss_feed https://www.scmp.com/food/5-dishes-defined-new-yorks-chinese-food-scene-2018/article/3000369?utm_source=rss_feed Fri, 28 Dec 2018 09:48:42 +0000 Flour, water, and salt—these three simple ingredients mixed together produce an endless variety of dishes in Chinese cuisine. From perfectly formed strands of lamian 拉面 (noodles) to the tender skin of jiaozi 饺子 (dumplings), these doughy delights owe their versatility to wheat. Over millennia, Chinese cooks have tamed this tough, hard-to-process grain into beloved delicacies. Here is a brief history of how wheat kneaded its way into Chinese cuisine. Ancient roots Wheat reached China around 8,000... https://www.scmp.com/food/how-wheat-became-staple-china/article/3000289?utm_source=rss_feed https://www.scmp.com/food/how-wheat-became-staple-china/article/3000289?utm_source=rss_feed Tue, 04 Dec 2018 11:37:38 +0000 Illustrations by Hannah Bae and Adam Oelsner. Around the world, Chinese immigrants have adapted their native dishes to suit the tastes of their adopted countries. In South Korea, the origins of modern Korean-Chinese cuisine can be traced back to the 1880s, when some 4,000 soldiers from the Shandong province were sent to the northwest port city of Incheon to quell a military rebellion. The 40 some merchants, chefs and laborers that accompanied them remained in Korea. Korean ports began to open up... https://www.scmp.com/food/illustrated-origins-5-beloved-korean-dishes/article/2162242?utm_source=rss_feed https://www.scmp.com/food/illustrated-origins-5-beloved-korean-dishes/article/2162242?utm_source=rss_feed Mon, 03 Sep 2018 10:15:45 +0000