A Dining/Survival Guide for Those Moments as an Asian American Writer
While Catching up via Twitter on the Latest Inkling That The New Yorker Might Not Have Enough Asian American or Other Editors of Color to Say, Um, No.
Bittermelon and beef with black bean sauce.1
When You’re with Your Friends After Work and You’ve All Agreed to Cancel Your New Yorker Subscriptions and Instead Subscribe to The New Republic and/or The Atlantic Because, Respectively, Cathy Park Hong and Ta-Nehisi Coates.
Dan dan noodles, Sichuan pickled vegetables, steamed chicken with chili sauce, fried lamb with cumin, chongqing diced chicken with chili peppercorn, tears in eyes, hot and spicy crispy prawns (in the shell), and Sichuan spicy ma po tofu.2
