Preserving a Slice of Taiwan’s Culinary History: Meet Rich and X Wang of Chicago’s Minyoli Taiwanese Noodles 民有里台灣麵館
From “幾乎沒有 Basically Nothing,” Pop-Up Chef James Chang Defines Taiwanese American Cuisine in Kansas City
“Baking is working, right?”: Meet Baker Cat Cheng, from Netflix’s “Blue Ribbon Baking Championship”
Chop Fry Watch Learn: Fu Pei-mei and the Making of Modern Chinese Food
A True Family Business: Jessica Wang of Gu Grocery in conversation with Tiffany Ran
Taiwanese Soy Milk & My Transnational Story of Migration
“One Order of Dan Bing, Please”: Creative Non-Fiction by Tristan Tang
Grand Prize Winner, High School Category 老闆, 我要一份蛋餅! Summers in Taiwan are brutal. I mean, think of the thrashing Da’an heat, cooking you alive like a fried egg from a breakfast shop. Or picture an army of mosquitoes, all nosediving towards you with their suckers out, ready to unleash an unrelenting week of itchiness. Buzz. The irritating sound made me sigh. A mosquito flew in circles around my ear, taunting me for not killing it before it’d injected its…
Salty Like Tears: Creative Nonfiction by Grace Hwang Lynch
Grand Prize Winner, Adult Category March is the rainiest month in Taiwan. Not the afternoon cloudbursts of a tropical summer, nor the furious monsoons of early fall; in the time between winter and spring, the sky is a steady stream of black. But this was the period when the boys and I could spend some extended time on the island. During that first family trip to Taiwan when the boys were seven and ten, the kids and I stayed in Taipei after my husband flew back to the states for work. My job…