The Cleaver Quarterly_2

The Cleaver Quarterly #2


Coming Soon

The Cleaver Quarterly

The Magazine

At any given moment, more people on Earth are eating Chinese food than anything else. An evolving kaleidoscope of cooking techniques and regional styles, it’s also an eager ambassador, a globalising and globalized cuisine. Each issue of The Cleaver Quarterly brings together enough voices to fill a banquet table. There’s so much to talk about, and all of it is fair game: from earthy staples to impossibly refined delicacies, from recipes that are older than the Great Wall to the sweet-and-sour concoctions that have served as so many people’s first exposure to Chinese culture. It's all served up in the form of long-simmered essays, pungent features, organically sourced reporting, crisp vignettes, and saucy interviews with people who produce, prepare and pine for Chinese food. Hails from: China Frequency: Quarterly