I am Clarissa Wei and I'm an American food journalist. I've been to and written about the food in over 17 provinces in China and I currently work for Goldthread, a brand new publication covering Chinese food, culture, and travel. AMA!
Hi! I'm Clarissa. I am a senior reporter for Goldthread, a social first, video-driven platform about Chinese culture. So far, I compiled very comprehensive guides to Chinese baos and zongzis. Our team was just in Sichuan, where I produced videos about a spicy hot pot factory and Sichuan rabbit salad (more to come!).
Previously, I was a nomadic freelance writer working for outlets like VICE, Eater, the Los Angeles Times, Bon Appetit, Saveur, and CNN. I was once on Bizarre Foods with Andrew Zimmern talking Chinese food. I've been writing and researching Chinese food for seven years now. I wrote this regional Chinese food guide to Los Angeles for KCET and for First We Feast, I wrote about how Los Angeles became a powerhouse for Chinese food.
When I'm not writing madly about food, I'm usually offline either gardening, scuba diving, or hiking. I once was a volcano hiking guide in Nicaragua, I've lived off-the-grid in Costa Rica, and diving with manta rays in Hawaii changed my life.
Signing off now; thanks for asking all the wonderful questions. For more about Chinese cuisine and culture, follow me at Goldthread. We produce videos and articles about Chinese food on the regular and we're @Goldthread2 on Facebook, Twitter, Instagram, and YouTube .