The Cleaver Quarterly is a new print magazine that showcases real Chinese food in an entirely new light. When browsing through a take-out brochure what you'll typically find is 'General Tso' and 'orange chicken' as the top picks of the day.
The Cleaver Quarterly aims to open your eyes to a world full of flavor and possibility, not to mention a slew of Chinese dishes you may have never heard of before. Lilly Choe, Jonathan White and Iain Shaw are three friends who met six years ago in Beijing and have since been working on an urban magazine in print form.
Chinese food is showcased as a global phenomenon from an insider perspective and some readers may be surprised to find not all recipes are deep-fried and saucy. It's the perfect periodical to discover authentic Chinese cuisine.
Chinese Culinary Quarterlies
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