All eyes are on Washington as Chinese President Hu Jintao arrives a day before a high-profile meeting with U.S. President Barack Obama to discuss trade, currency and a host of other issues, including North Korea. Our eyes, more specifically, are on our plates.
This week, we'll be speaking with chefs and experts on Chinese food, exploring a Philadelphia suburb that boasts the "best" spring rolls in the United States and delving into how cook some of this at home.
In the meantime, reacquaint yourself with this November interview with Chef Eddie Huang of New York City's Baohaus restaurant and the now-shuttered Xiao Ye. In it, Huang and his muse/mentor/mother discuss what it means to cook "authentic" Chinese and Taiwanese food, his role as a cultural ambassador, and the particular challenges Asian-American kids face growing up in the United States - even when it's coming from their own mothers.
Read more on President Hu Jintao's visit
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Los Angeles' Koreatown in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, April 21, at 9 p.m. ET. Follow the show on Twitter and Facebook. This story ran in 2010, and we're sharing it again as Bourdain explores the role of food in Asian-American identity.
Susan Chun is a Producer with AC360°.
A negative review of a new restaurant can be devastating, especially when it comes from the New York Times. Restaurant critic Sam Sifton recently reviewed Eddie Huang's Taiwanese/Chinese restaurant Xiao Ye on the Lower East Side of Manhattan and while Sifton had a lot of praise for Huang's food, he also had a lot of criticism over the menu and the chef himself. He declined to give Xiao Ye a star.
But that didn’t really discourage Eddie Huang, who is a writer as well as a chef and restaurant owner. Huang responded publicly to the review by posting an e-mail from his mother Jessica on his blog "Fresh Off the Boat". Jessica called it a "review of your life". She wrote, "You have always tried to be different or funny for the sake of funny, to cover up your anger and discomforts about how we Asian are being perceived. It is not necessary to do that, your true talents will lead you above it all."
Her e-mail prompted a lot of comments from readers of Eddie's blog on both his food and his Asian American identity. CNN Eatocracy's editor Kat Kinsman recently sat down with Eddie and Jessica at Xiao Ye to talk about these issues and find out why Eddie was actually pleased with the review.
Editor's note: all week, CNN Newsroom, Rick's List and Eatocracy are teaming up to take a look the effects our dining choices have on our minds, bodies and wallets. Tune into CNN Newsroom daily from 9 a.m. – 5 p.m. ET for on-air coverage and join in the discussion here on Eatocracy. ALL COVERAGE
Susan Chun is a Producer with AC360°. She tagged alongside Eatocracy's managing editor Kat Kinsman to an old-fashioned pig roast.
The first thing I smelled when I arrived at the International Pig Roast was that rich, fatty, meaty scent of roast pork. Not just any old roasted pork, this was a whole hog barbecued by Pitmaster Ed Mitchell. He drove all the way up to Connecticut from his Raleigh restaurant The Pit to cook us North Carolina-style barbecued pork. It smelled so good that even while I was shooting video of that pulled pork cooking on the grill, I couldn't help but reach out my free hand out to steal a piece and eat it.
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