#ChineseFoodiesofIG: Stephanie Shih

 

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've spent my whole life in the Northeast US, but my parents are from Taipei and I try to go back every other year.

What does Chinese food mean to you?

I love that Chinese food contains multitudes — it's such a huge place with so many different culinary influences.

Favourite Chinese ingredient:

Black vinegar — it's sweet, tart, and a good way to know if someone "really" knows how dumplings should be eaten.

Know any good Chinese restaurants?

I'm currently loving the dumplings from Mama's Noodle House in Brooklyn, which my friend Marian Bull just reviewed for the New York Times.

What’s in your fridge at home?

Lee Kum Kee Premium Oyster Sauce.

How did you learn to cook?

My parents are both great cooks and as a toddler I would insist on sitting up on the counter among all the ingredients so I could see what they were doing. 

Dumpling or bao?

Even though I've folded over 800 porcelain dumplings at this point, I have to go with bao.

What does home taste like?

My mom's fried rice with eggs, bacon, carrots and scallions.

 
#ChineseFoodiesofIGJenny Lauchinese identity, foodies, ceramics, taiwanese american, dumplings, new yorkComment