However, they were both born in China and relocated along with an influx of Nationalist Chinese in the 1940s. Meanwhile, the families of Wei and her recipe developer, Ivy Chen, hail from the south ...

Grace Lin, author of “Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods,” offers her mother's scallion pancakes in her very good new book. It's the only recipe she includes.

It's easy to think of Taiwanese food as a subset of Chinese food — after all, the island's food shares many culinary traditions and techniques with those from mainland China. Yet Clarissa Wei ...