#ChineseFoodiesofIG: Jessica Wang of picklepickle.co

 

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? Where are you really from?

I was born in Texas and raised in Los Angeles, California, before my family relocated to Chiang Mai, Thailand when I was a preteen. My parents were both first generation Chinese raised in Taiwan. Dad's family is from northern China, and mama's family is from the southeast, specifically the coastal prefecture of Wenzhou, Zhejiang province.

What does home taste like?

Home tastes spicy and often a bit briny, either from fermented ingredients or seafood.

Share a food memory:

The first time I had Thai Chinese food in Thailand as a teenager and recent transplant to Chiang Mai, it made quite an impression on me. The braised ham hock over rice (khao kha moo) was familiar and comforting yet there was something extra about it ­­­— for one it was accompanied by a delicious vinegary sauce infused with fresh chilies. My mama never served it that way at home! It came adorned with a soy marinated boiled egg, mustard green pickles, and blanched Chinese broccoli. The flavors were distinct and the jasmine rice perfectly perfumey. The condiments at the table for customizing individual dishes were fun to explore — most of them hot with red chilies, fresh and dried!

Rice or noodles?

While I have a fondness for both, I tend to gravitate toward rice more often, just like my mama did in our home kitchen! I also like to be sustainable in my own kitchen and the amount of water called for cooking noodles is not suited to living in California, a region that is in a nearly constant state of drought.

Favourite Chinese vegetable?

Gailan! So much delicious stem, and just enough leaf. Truly the most satisfying textures when blanched just right with an incomparable round rich brassica flavor.

Who's your Chinese food legend?

Ni Ni, my maternal grandmother. I have never eaten food prepared by her, but my mama cooks from memory dishes Ni Ni used to prepare when they lived in Taiwan and these dishes nourish my being in a way no other food can come close to. One of my favorites is her preparation of steamed soy-cured wind-dried chicken leg.

Dream dinner party guests:

My best friend Rachel Khong, Anna May Wong, my siblings, mama, and my grandmothers.

Ultimate comfort food:

Narrowing it down is near impossible! If I may choose two humble comfort foods, it would be saucy stir fried eggs with tomato over rice, and rice congee with a bunch of side dishes! My favorite sides: Taiwanese fish floss with seaweed and sesame seeds, doufuru (fermented tofu "cheese"), salt cured duck egg, soy sauce cucumber pickles.

What would you like to tell the world about Chinese food?

Chinese food is a vast cultural tradition. The mastery of resourcefulness in preparing fresh ingredients for storage, maximum flavor and balanced nutrition are at the core of Chinese cookery. When you get the techniques down for home cooking and start to learn about the symbolism in special occasion dishes, you'll find a celebration of life and deeper appreciation for food beyond its purpose as a means to physically sustain life.

 
#ChineseFoodiesofIGJenny Lauchinese identity, chinese american food, chinese american, fermented, fermentation, pickleComment