Passport to Flavor Town

Dig into the Aromas that make up Austin’s rich, BOLD culinary landscape, with flavors that truly POP right out of Texas

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Letter From the Editors

Dear Readers,

Food is energy. Food is the substances that are converted by the body into chemical energy, keeping our muscles moving and our bodies warm. But it’s much more than just that. Not only does food maintain life, but it also embodies it. Cuisine is an art which manifests within it the story of human emotion, expression, and culture. It represents the connections we have with both those around us and across the globe. It represents our simplest yet most sophisticated thoughts, our primal yet deepest emotions, who we are outside of the boundaries of our own lives.

Stepping into the Austin culinary scene, you will embark on an adventure across the plethora of continents, countries, and cultures the world has to offer. From the rich spices of the Valleys of East Asia to the cross-pacific boba craze taking the city by storm, Austin’s culinary scene transcends regional limits. In this magazine, we invite you to embark on a journey of flavors and stories, exploring the vibrant tapestry of Austin’s diverse cuisine. Let us celebrate the beautiful mosaic on the city’s canvas of cultures, and set on the path to discover the real meaning of food, the energy that nourishes not only the body, but our mind and souls.

Bon Appetit!

Paarth Bamb is a 9th grader at the Liberal Arts and Science Academy in Austin. He is Indian American and loves Indian foods of all types. He wishes to create a visually appealing addition to our magazine by looking into local food trucks in Austin, which he also enjoys. Outside of grinding pre-cal problems, Paarth enjoys expressing himself by playing the cello and through photography, while staying active by playing tennis. He also participates in debate, CyberPatriot, and other activities when not studying. After graduating, he hopes to be able to attend medical school and become a doctor. Enjoy learning about what this editor enjoys, as you dive into the world of food trucks!

Aditya Ghatty is a 9th grader at the Liberal Arts and Science Academy in Austin. He hails from South India and takes great pride in his heritage and culture. He enjoys the Indian crepe-like dosa, which maintains a special place in his heart as it reminds him of his childhood in Mumbai. He hopes to create an informative, yet genuine dive into the roots and cultures (especially cuisine) of the diverse group of people that call Austin home. Outside of cramming for a test next period, Aditya enjoys studying the cultures, religions, and languages of others as it allows him to better understand the people that surround us. He also enjoys coding. After graduating, he hopes to pursue computer science and potentially business and international relations. Don’t miss this editor’s fascinating article on the international stories of Austin!

Justin Shi is a 9th grader at the Liberal Arts and Science Academy in Austin. He is of Chinese descent and enjoys the spicy Chinese shuizhuyu, or boiled fish filets, which remind him of his roots. He plans to write an article on boba/milk tea, a Taiwanese drink that has expanded to the entire world, including Austin. He hopes to explore the process of making the sweet and creamy drink that he and many others enjoy, as well as how it has influenced local culture. When not memorizing Middle Eastern mountain ranges, Justin spends his time playing the trumpet and video games as well as swimming competitively. While he does not exactly know what he wishes to do after graduation, he is keeping an open mind to all possibilities. You’ll not regret reading this analysis on this editor’s favorite drink that swept the world, boba!

Krishna Palaniswamy is a 9th grader at the Liberal Arts and Science Academy in Austin. Like Paarth and Aditya, he is also Indian. He enjoys a lot of Indian foods, especially the classic staple of curry (which he munches). He wishes to shine a spotlight on the growing South Indian food scene in Austin by reviewing restaurants and their operations. He hopes that his article will be able to expose more people to his own culture and its cuisine. When not figuring out what a CEAT paragraph is, Krishna’s creative side enjoys playing the piano while his athletic side loves to hike and swim. After graduating, Krishna is considering a career in information technology or similar fields. Explore a truly unique cuisine with this editor’s feature article!

Kevin Li is a 9th grader at the Liberal Arts and Science Academy in Austin. He is also of Chinese descent and takes pride in his culture’s long history and heritage. His favorite dish is representative of that, the Sichuan specialty laziji, or spicy stir-fried chicken. He is going to create a story examining what real Chinese cuisine looks and tastes like and reviewing local restaurants representative of authenticity. Outside of wondering if a teacher specified MLA or APA, Kevin enjoys playing the trombone to stay creative, as well as researching interesting topics and coding to stay studious. After graduating, he hopes to pursue an education and career in a topic related to computer science, such as cybersecurity. You won’t mistake Americanized Chinese food for authenticity again after this editor’s article!

The Aromas We Carry

A dive into the scents, smells, and spices that make up Austin’s diverse culinary traditions

By: Aditya Ghatty

Austin is well known as one of the major cuisine capitals of the United States, and rightly so. Eatery enjoyers and food fanatics in Austin are bound by no limits when it comes to the most exquisite array of culinary delights to

choose from in the city. Calling out to you at every corner of the city, you can drown in anticipation when faced with a line of Turkish Mezzes or stare in mouth-watering delight as a palette of color lines a plate of Ethiopian Injera bread. Perhaps you will be summoned by the bold but sweet sounds of Reggae and Calypso, a staple ingredient in any Jamaican meal.

Along with the influx of Austin has dozens of new restaurants and food

trucks popping up before you have the chance to try the last. These restaurants seemingly come from thin air, but they have roots reaching all around the world. The unique stories of culture and immigration we all hold are ones that each and every one of us can display with the utmost pride in our heritage, community, and social identity. The vibrance of culture, color, customs, and cuisine is multiplied in our community through these stories and there is no better example of this than the Unique flavors of Austin, Texas.

Culture is the living artistic manifestation of the human story, and it subtly but beautifully influences the words we say, the sights we see, and

the way we think. Antonio Gallie of the Jamaican food truck Kingston 19 states that “Our culture is everything to us, it’s our life, and cuisine is a part of that culture”. And beyond just the things we do, it’s who we are, “The color of the truck, the flag, me. The authenticity of whatever we do. And the authenticity of me because we live, eat, and sleep, Jamaica”.

And what art can better represent the deeper connections we have with one another on a personal, familial, and societal level than food? Everything about the process from cooking to eating signifies something about us, whether it’s the spices we use or the people we share the experience with.

A plate of Ethiopian curries on traditional Injera bread, from Aster’s Ethiopian Cuisine, Austin.

“Our culture is everything to us, it’s our life, and cuisine is a part of that culture”.

The ways we connect with others may differ from place to place, and it reflects how we communicate with ourselves and those closest to us.

But when moving somewhere new, we might not always be in touch with those who matter to us the most; our relatives and friends who may be continents away. While you

may share every exciting event with your family on the other side of the world, you still have a fascinating tale for the people who are with you where you are, and especially when the culinary arts are in question, the people are dying to hear all about it.

That’s why preserving authenticity and tradition is a key ingredient of any foreign foodie experience, but on a deeper level, it’s more than just something to show off. Cyprien Musabwa, the owner of Aster’s Ethiopian Restaurant, highlights three important reasons for the preservation of authenticity and customs; “First of all, for those who move here from other parts of the

world. People want to remember how the food that they have been eating all their lives tastes”. The food of a country is its soul, the way the people and cultures express and present themselves, and the personality of the land, something we cannot lose in our lifetime.

The second reason, which many parents can agree with, is to pass on this element so that it survives in our hearts wherever we go, “To teach our kids, our descendants, to know our food” because the connections we have around the world also need to be preserved and passed onto future generations, which is a major concern for immigrants around

Antonio Gallie of the Jamaican food truck Kingston 19, next to his truck displaying the national colors of the Carribean nation.

“You have to know where you come from before you know where you’re going...”

the country. Lastly, “To show off to other people we meet, how our food is and how important it is to us”. Every dining table in every restaurant has a story to tell, and there is no shortage of mouths willing to listen.

Maintaining authenticity is the art of recreating the experience of foreign dining. Beyond the food, authenticity is presenting the culture in a way that reflects and encompasses the beauty of the cuisine. While authenticity is a major part of how restaurants operate, balancing foreign experiences with what people are used to eating is vital to expand an

establishment’s customer base. But sometimes, introducing a cuisine to the local area can lead to the creation of something equally as precious.

Hybrid cuisine involves bringing elements from one type of food to a new area and is a representation of the connections we make with other communities.

Chad Oral, the owner of the Turkish restaurant Troy ATX reveals that “for some recipes we’re trying to implement what someone who is living in Austin likes, the native tastes. We are trying to find that way”. Some popular examples of fusion include Indian Tikka burgers or Korean burritos, which you can find almost

anywhere. But maintaining the culture and not parting from the original traditions is also important. As Antonio tells us, “You never wanna move from the roots. You don’t wanna move from the authenticity of the recipes and the spices”. Authenticity is what people often look for in a restaurant, since Austin eateries don’t just seek American customers. Beyond the typical audience, the home diaspora is often a strong contributor to the success of many international restaurants.

Austin’s eateries are vessels of the stories and experiences that season our communities. Blending together the customs, cultures, and culinary traditions of international diasporas, restaurants are tasked with serving a little more than food. Austin has a rich saturation of global traditions, with a selection stretching from Mexico City to Manila. When the city seems to be a mixture of hundreds of unique flavors, it’s important to remember which one you hail from. As Antonio puts it, “You have to know where you’re coming from before you know where you’re going.”

A plate of Pita bread on a platter of Turkish Mezzes at Troy ATX

Continental Shuffle

The story behind the world’s first fusion cuisine

By: Aditya G

Fusion food is a combination of flavors from around the world, with a rich mixture of cultures, perspectives, flavors, and stories. Although the term was first coined by chef Norman Van Aken in 1988, the movement itself was led by a group of international chefs such as Austrian-American chef Wolfgang Puck. The spirit of fusion, however, goes back thousands of years and can be traced to the ancient Fillipine Islands.

The Philippines, a major island nation in the Indo-Pacific, has long been influenced by people from all over the world, from its historic Tamil and Chinese connections to its roots in the pacific, even extending toward the middle east and Spain.

Trade routes and military campaigns stretching from Madras to Manila have left a significant impact on the Filipino language, culture, and food. South Indian spices were often traded with Filipino merchants, and introduced into staples like Kurma, Putta, and Achaar.

“Filipino curry”, or Kare Kare, is traced to 18th century Tamil soldiers, who introduced dishes using native substitutes such as coconut milk and Annatto.

CHENNAI

International Influences in Filipino Cuisine:

Spain, the colonial power presiding over the area, has a huge influence on Filipino cuisine. Joaquin Cruz, a Filipino native and food enjoyer reminisces with a watery mouth, “Spanish tastes and textures give Filipino food its distinct voice, and really make it stand out”. The Philippines has perhaps the longest and most devout Christmas season and celebrates its Catholic identity with feasts featuring local takes on Spanish dishes like lechon, puchero, fabada, and paella, infused with indigenous spices.

One of the most notable tastes in Filippino cuisine comes from across the seas to the northwest, finding it’s origins in 11th century China. Early Chinese traders were the first to replicate many noodle dishes using Filippino cuisine, creating meals like Lumpia egg rolls.

MANILA

DEfnitivley DEsi

Food of the Indian Subcontinent in the heart of Texas

By Krishna Palaniswamy

India is a country of culture and color, boasting its incredible diversity in every field, from language to food. Our identities are directly connected by the food that sustains us; connecting us to our roots and the places we come from. With the culture in Austin becoming more diverse over the years, Indian culture has become a part of the culture of Austin, mostly seen in the culinary scene, with authentic Indian restaurants sharing a bit of Indian culture. With restaurants adapting to the culture in Austin to cater to a wider range of people, taking more modern approaches, others decide to stay true to the authentic recipes. Authenticity of ingredients, source, and recipe all come into consideration in the culinary scene. If outsourced spices don’t come from India can the dish truly be called authentic? Well according to the owner of Bombay express Dev says he tries his best to keep dishes made in his restaurant authentic, but

a restaurant can never truly be authentic, it can try its best to get close to authenticity. With obtaining ingredients from an authentic source being near impossible, restaurants need to compromise and make do with what can be sourced locally, often making small changes to the recipe in order to compensate. Dev states that each person, family, or even city will all have their own claims of authenticity of the same dish, just because a neighboring city in India has a different interpretation of a dish, it doesn’t make either of the dishes any less authentic. Putting the same perspective in the field of

culinary, removing, adding or excluding certain ingredients does not make the restaurant less authentic, as Dev says, “Even if we can’t make it fully authentic, we try our best to get it as close to authentic, so that if someone from India were to have it they could call it Authentic.” Co-owner at Zest also agrees on this view of authenticity, as he makes sure to make his recipes as authentic to North Indian cuisine as possible, but has to source his ingredients from less authentic retailers like H.E.B

With Austin being a very culturally diverse city, Indian restaurants also need to make sure that

Vegetable Samosa at Zest Indian Kitchen

their experience also caters to multiple cultures. This is why Zest Indian Kitchen and bar, decided to make the atmosphere of their restaurant a more modern eating Experience. The owner of Zest said that making sure everyone can enjoy the eating experience is one of the main things that he wanted to prioritize when opening up his restaurant.

Zest means flavors, aroma, and quality, all traits of Zest Indian Kitchen and Bar. When asked what the meaning of Zest meant to him, he said that it” Represents the deep flavor, and culture of Indian cuisine”, exactly what he wants people to think about when they come to his restaurant for the first time, or even if they’re experiencing indian cuisine for the first time.

things like Biriyani, and curry come to mind. But Indian cuisine. To a certain extent this is true, but as Dev said before; “No two cities in India will have the same recipe for the exact same dish.” Usually when splitting the two cuisines, one can divide it into two, South and North Indian cuisine, while dishes still differ in between these two cuisines. With there being a lot of Indians in Austin in the Austin area, many Indian restaurants have been bringing both South and Indian food to Austin’s culinary scene.

combination of these two factors, I also love how good the customer service is.”

When most Americans think of Indian food,

The food served at Zest Indian Kitchen, is purely authentic North Indian cuisine. Ranging from the popular veg Samosa, which Mathew White express that, “The way that they fry the the Samosa is so good, it’s crunchy on the Outside, yet so hot and soft in the Inside, a wonderful

Bombaby express is an entirely vegetarian Indian restaurant, Bombay being a city in southern asia. Owner of Bombay express expresses how they strive to make food as close to authentic as possible, but also notes that, “ when you’re eating 1000 miles from the destination, there is bound to be some sort of fusion.” And given the different demographics of Austin, as a restaurant you can’t exactly match the species and styles of the cuisine in India, without excluding a large percent of the consumer. But just because exceptions are made, the basic flavor of a dish will always be maintained, “Sambar isn’t going to taste like lemonade, it will still taste like sambhar”, but you also can’t guarantee that it will taste exactly like sambar made in Hydrabath. Dev also mentions how being authentic doesn’t necessarily mean that it would taste the best way, “I’ve had a customer say that the sambar that they had hear is better than

“Even if we can’t make it fully authentic, we try our best to get it as close to authentic.”

that of what I would get in India”, despite the fact that it is less authentic than what the customer had in India, it doesn’t sacrifice any taste, but can even taste better.

When asked about the name, “Bombay Express”, Dev states that by using that name Bombay, “you give the feeling that you are Universal.” With Mumbai being a very diverse city, will ethnicities all over the globe come for economic opportunity, the name. We wanted to give the feeling that our restaurant is universal, catering to multiple different backgrounds, but in and out of India. Bombay express also serves street food, a very popular one both here and in India is Chaat.

Chaat, as Dev notes, is not a very nutritional food, you wouldn’t have for lunch, breakfast or dinner, it’s kind of like potato chips. This is the best way to describe Chaat, in Hindi means to lick or taste, a delectable savory snake usually sold by street vendors in North India, but also in more southern cities such as Bombay. Being more a family of

different snacks, Chaat is a very diverse term, either being the broken up bits of samosa (another popular street vendor

able to expand far beyond the mountains, deserts, and vast oceans to call Austin its home away from home. but despite

food), usually just being dryer snacks served with spicy condiments. The array of flavors that represent India and its people artfully creates a painting of stories and cultures. Indian cuisine is

geographical, cultural, and linguistic boundaries, Indian food from Kashmir to Kanyakumari maintains its unique aromas that solidify its identity as definitively desi.

Modern Interior of Zest Indian Kitcehn.

How to Spice your Rice

An infographic on the essential spices and ingredients, to perfect your Biriyani

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by Krishna Palaniswamy

If you want to save time, you can get premade Biriyani mixes at your local Indian store, or at an ecomerence retailer like Amazon.

The Spices that go into your Biriryani, are the components that bring out the flavour in your rice. While diffrerent biriyani will have different styles of preperation, the fundamental spices will stay the same throught all styles. A popular type of Biriryani is Adawhi Biriyani which is Northern Indian dish. This type of Biriyani uses both Green and Black Cardamum, Mace, Bay leaf, Cinamon, peppercorn, and cloves, the spices unlike other Biriyanis are used whole in the rice, unlike otehrs which uses a ground spice Mix like Hyderbadi Biririyani. Hyderbadhi biriyani is made with a ground spice mix , using spices like corriander seeds, black pepper(seed), nutmeg, cardamom(green or black), cinnanon stick, bay leaf, star anise, clover, and a few other spices

Saffron has a very rich flavour when mixed with Biriyani, also giving the unique orange, as well as the aroma color seen in Biriyani rice.

Cauliflower has a very mild but has a juicy and crunchy if baked and seasoned properly, cauliflower can be added to Biriryani dish.

Can be used by itself, Potatoes(usually baby or white), adds a soft tetxure to your rice. Historically, potatoes could be used as a cheaper meat substitute as it cost less.

Cut carrot slices, can be used in both veg and non-veg Biriryanis, it can add a variety in consistency to your Biriyani.

mild flavour, crunchy texture, properly, to and

Eggs can be added in restraunts not only to enhcance the flavour but to look nice as well, usually at home people dont add hard boiled eggs

The Art f B ba

By Justin Shi

Boba is a popular drink nowdays, but have you ever wondered what goes into Boba? Join us as we discover the Boba making process

Passport to Flavortown | 20

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Get ready to slurp up the tea on the trend that took the world by storm: boba! This chewy and flavorful Taiwanese drink has become the talk of the town and a beloved beverage for millions of people worldwide. From its humble origins in the night markets of Taichung Taiwan to now being a staple in bustling cities like New York and Los Angeles, boba has come a long way in just a few short years. Boba is no ordinary tea - it’s a lifestyle! As a selfproclaimed boba fanatic, I am thrilled to take you on a journey through the boba craze, from its rise to fame to the unique and creative flavors that have taken the boba world by storm. So sit back, grab a cup of your favorite boba, and let’s dive into the wonderful world of tapioca pearls and tea.

In 2019, boba tea took the world by storm. It seemed like everyone was sipping on the trendy drink, whether it was at a local boba shop or at a mainstream chain. The craze was fueled by social media, with influencers and bloggers sharing photos and videos of their favorite drinks. The colorful, Instagram-worthy beverages became a symbol of a generation that values unique experiences and

aesthetically pleasing visuals.

Boba shops began popping up all over the United States, catering to the growing demand for the drink. The traditional Asian drink, also known as bubble tea, was reinvented with new flavors and toppings, such as fruit jellies and popping boba. Some shops even offered customizable drinks, allowing customers to create their own unique combinations.

emerging every year. The 2019 boba craze may have been just the beginning of a long-lasting trend.

For Christine Nieh, a Taiwanese-American and the owner of Sharetea in North Austin, Texas, boba tea is more than just a trendy drink, it’s a part of her rich culture and upbringing.

The popularity of boba tea also had a significant impact on the food and beverage industry. Mainstream fast food chains, such as McDonald’s and KFC, began offering boba drinks on their menus, introducing the drink to an even wider audience. The craze also inspired entrepreneurs to start their own boba shops, contributing to the growth of small businesses.

Despite the initial hype, some experts predicted that the craze would eventually die down. However, boba tea remains a popular beverage to this day, with new flavors and trends

Christine grew up in Dallas, where she frequently visited boba shops. She also visited Taiwan, where boba tea is a common drink found on every street corner. “You know, there’s boba every single corner you turn in Taiwan,” she says. “It’s really cheap there, soo I just kind of grew up in that culture of always, you know, getting Boba even.”

After moving to Austin for college, Christine noticed that there were not as many boba shops in the area. She saw an opportunity to bring her love of boba tea and her culture to the community by opening her own shop. “I realized there wasn’t really a market for bubble tea. It was still very under-saturated, you know, not very many stores, and so I kind of saw an opportunity for that,” she explains.

Christine’s goal was to

“You know, there’s boba every single corner you turn in Taiwan.”

create a boba shop that stayed true to the authentic flavor of Taiwanese milk tea. After researching various franchises, she decided on Sharetea because it closely resembled the milk tea from Taiwan. “While I was in the search of which franchise to open, I explored every single menu and I found Sharetea to be the most authentic and true to flavor to the original milk tea that I’ve gotten from Taiwan,” she says.

At Sharetea, the fruit teas are made using real fruit purees sourced directly from Taiwan. The bottom of your drink,” Christine explains. “And so, I import all my ingredients directly from Taiwan. And so, you know, I thought that was really special about charity and just kind of sets your charity apart from a lot of other boba places where, you know, they just source it from different areas.”

Christine’s dedication to bringing the authentic taste of boba tea to Austin does not stop with the ingredients. She is also heavily involved in the dayto-day operations of her shop. “I’m doing accounting, I’m placing orders, inventory orders, you know, since they come from Taiwan, the shipments take three months to get here. So I’m having to pre-plan, right? You know, how much inventory we

Coco’s cafe is quite a popular place for LASA students near Downtown

need for the next, you know, four to five months? I’m doing that. I’m hiring. I’m placing catering orders,” she says.

Despite her busy schedule, Christine always makes time to support her employees. “Whenever my manager needs support, right, you know, if someone calls out, my manager is not available, if anyone’s not available, I’m here, right? If something breaks down, I’m here helping fix it,” she says.

Christine’s passion for boba tea and her dedication to creating an authentic experience for her customers have made Sharetea a popular destination for boba lovers in North Austin. With her shop, she hopes to continue sharing her culture and love of boba with the community.

Sharetea is a popular boba tea franchise that has been making waves in the industry. Their employees are passionate about creating the perfect boba tea experience for their customers. One of the oldest employees at Sharetea is Giselle, a 19-year-old college student who has been working at Sharetea for a

year. Giselle is a big fan of boba tea, especially milk tea with boba pearls.

Working at Sharetea, Giselle has learned the ins and outs of making boba tea. Sharetea uses their own tapioca pearls, so Giselle and her co-workers follow specific cooking times and resting periods to ensure the pearls are of high quality. On busier days, they make new pearls every hour to keep up with the demand.

Despite the repetitive nature of the work, Giselle enjoys making boba tea. She takes pride in providing customers with a highquality drink that they can enjoy. While the work can be hectic and fast-paced, Giselle says that it is all worth it when she sees the smiles on her customers’

faces.

At Sharetea, Giselle and her colleagues work as a team to ensure that everything runs smoothly. They have specific tasks assigned to them, such as cooking pearls, preparing powders, and making jellies and toppings. Giselle notes that while the work can be monotonous at times, it is necessary to ensure that customers receive the best boba tea experience possible.

In the end, it is the passion and dedication of people like Giselle that make boba tea such a beloved drink. Their hard work and attention to detail ensure that every cup of boba tea is made to perfection. As the boba tea industry continues to grow, it is clear that the people behind it will continue to be the heart and soul of this beloved drink.

Tapioca house is a restruant near downton Austin selling Boba

What’s In Boba?

It’s a lot simpler than you think

Boba is one of the most popular drinks in America. It took America by storm in the boba craze a couple of years back. It might look daunting making boba, but it’s a lot easier than you think. It’s also really customizable. Give it a try!

Justin Shi

Tapioca Balls

What makes boba diffrent from milk tea. Made from tapioca starch. Chewy with a slightly sweet undertaste

Frosting

Made by combining heavy cream and sugar wip it up and add it to the tea. Helps balance out the bitter tea with the milky flavor.

Tea

The base of Boba. Cold brewed tea. Common tea bases are Matcha, Assam and Earl Grey.

Syrup

Often put in Boba as an option. To make it combine equal parts sugar and water. Adds a rich sweetness to Boba

Boba Opinions

We asked 50 people at LASA their optimal boba combinations

Not Just Orange Chicken

An Examination of Authentic Chinese Cuisine in Austin

By Kevin Li

Chinese food in America sucks. Ok, not exactly, but there are some not-so-good parts about it. In the United States, what is served in many places as “Chinese Cuisine” is a far cry from what true Chinese cooking is. Chef Larry Bai, the main cook at local Austin Sichuan restaurant, “House of Three Gorges”, stated his thoughts on Americanized Chinese food. “Americanized Chinese food exists because there are people that want to eat it, so there are people that will make it. I am not saying that it is bad, it has its place. But when talking in the context of Sichuan cuisine, there are way too many changes and deviations.” says Bai.

Good flavor in Chinese cooking is not an easy task to accomplish, it involves effort, patience, and skill. Those flavors are integral to making authentic Chinese food. Bai goes into detail about how small details make a big difference in cooking. A chef has to pay very close attention to the ingredients they pair together. They have to pay attention to the fire they use to cook, the sauces they add, and many other factors. Laziness results in a subpar, often inauthentic dish.

“Many inauthentic chefs will just cook whatever and hope that people won’t be able to taste the difference,” says Bai. Americanized Chinese food is rife with this sentiment. Many restaurants that offer that type of cuisine don’t use traditional methods for cooking, use inauthentic ingredients, and heavily rely

on a small number of sauces for flavor. As Chinese restaurant customer Qiping Xiong said, “It is too sweet, but is still edible.”

After all this about what isn’t authentic Chinese food, what is? The definition of the word authentic is different for every person. When it comes to Chinese cuisine though, most of them line up well. To Sichuanese chefs like Bai, authenticity lies in the essence of the cooking style. There is a common saying that Sichuan cuisine has “A hundred dishes and a hundred flavors.” “ A hundred dishes will have a hundred different flavors and aromas,” is how Bai interprets that, which is why he is dissatisfied with how many Americanized dishes taste the same, stating that “You can have 10 different chicken dishes and you will probably get confused about which is which.” Xiong, as a customer, has a more tasteoriented view of authenticity,

stating “Authentic Chinese food should have a specific sensation in your mouth and be satisfying to eat”. She also offers input on what differentiates authentic and Americanized food, stating that “Good food, especially Sichuan food, should be cooked one dish at a time. That ensures quality. Places like Panda Express cook everything in large batches and then serve you a portion”. Bai agrees with that detail, explaining how subpar restaurants often cook everything in batches with

Stir-fried pork kidneys are a lesser known, but still beloved dish. The chili peppers and Sichuan peppercorn add the distinctive mala flavor of Sichuan cuisine. It is cooked with bamboo shoots and other vegetables.

“A hundred dishes will have a hundred different flavors and aromas”

large woks but still use limited ingredients and flavors.

At the House of Three Gorges, Bai uses the same authentic techniques a chef in Sichuan would use. Every detail from the ingredients, sauces, cookware, knives, and fire is as authentic as you can possibly get outside of a Sichuanese home. “In America, the ingredients won’t always be the same as they would be in China, you simply cannot get all of them, but the techniques are identical,” states Bai.

Here in Austin, we have a lot of people from China and of Chinese descent. Unfortunately, the Chinese restaurant scene here has been what many would consider lackluster.

According to House of Three Gorges owner, Jim Li, the few restaurants that served up these beloved dishes were not the best quality. “There used to be a lot more quality Chinese restaurants in this city, but unfortunately, many of them have closed down. So we wanted to open our own.” And so he did, with Bai as his chef.

When asked about the name of the restaurant, he stated that the Three Gorges is a very scenic region in China where the Yangtze River flows through. “My family and I were born and raised in that region, it is where we come from. So when we came to America, we wanted to remember our hometown.”

That led to Li naming his restaurant as such. Walking into the building, one will notice the various framed pictures hung on the walls, each depicting a part of the famed region; some, according to Li, date back over a hundred years.

Many Americans see Chinese food as a singular entity,

consisting of spring rolls, rice, and whatnot. In reality, nothing could be further from the truth. While there are certain dishes that are ingrained in Chinese cuisines, such as dumplings, the truth is that every area and province has its own cuisine that is representative of the region. Most people agree that there are eight main cuisines in China. Those are Anhui, Guangdong, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines. These eight cuisines are the most famous and well-known. They share similarities but ultimately have very complex differences. Xiong states, “I am from Hubei, which has many Sichuan influences due to its proximity to it, so our food tends to be spicier. But something like Shanghai cuisine can tend to be sweeter, they like to add more sugar to their dishes.”

Each cuisine has its specialties, ingredients, and techniques that make it unique. For instance, the aforementioned Sichuan cuisine draws its signature flavor from

A group of dishes from House of Three Gorges. Includes cumin lamb, jumping fish, and eggplant in garlic sauce.

“mala”. The word is composed of the character “ma,” which refers to a numbing sensation, and “la,” the term for spiciness. According to Li, “It involves chili peppers, Sichuan peppercorns, and many other complementary ingredients.” The chili peppers give a dish spice while the peppercorns create the numbness felt in the mouth. While certainly one of the most famous flavors in Chinese cuisine, there are a plethora of others, such as fish aroma and red oil fragrance.

Alongside the myriad of flavors present in these cuisines, there are also numerous methods of cooking Chinese food. The most famous of which is probably stir-frying, a widespread method of stirring ingredients in a deep round-bottomed skillet

of cooking. That includes stirfrying, deep frying, steaming, boiling, searing, braising, and many more. “These are very important to be authentic, you can’t just boil everything or fry everything, different ingredients should be cooked in different ways.”

known as a wok over high heat. It is an integral part of many cooking styles, especially Sichuan cuisine. Despite its popularity, not all cuisines rely on it to the same degree. For instance, in Hubei where Xiong is from, it is more common to steam dishes. Bai states that it is important to use multiple different methods

Chances are that you, the reader, didn’t know much about Chinese cuisine before this article. Hopefully, this has inspired you to learn more about it and the culture it comes from. You might be intimidated by not being Chinese, but that doesn’t matter. Li states, “Obviously we get a lot of Chinese folks, however, we are also getting more non-Chinese customers than we’ve gotten in the past. They make up about maybe 50% or more of our clientele. Many of them come because they wish to taste what real authentic Chinese food is.” Xiong also states that “It is a big part of our culture to share it with others.” If you’ve decided to give authentic food a shot but don’t know what to order, Bai

has some suggestions. When asked what he would suggest to someone that has never tried Sichuan food before, he said that “I would probably recommend our Mapo tofu, twice-cooked pork, jumping fish, and maybe our wonton soup. It doesn’t matter what your tastes are, we probably have a dish that you will like.”

Chinese cuisine is a mix of colors, spices, and smells that define the nation and it’s people. Its large presence abroad is a testament to the flavours and people of mainland China. Although Chinese-American dishes have become staples in U.S cities, it’s important to maintain that beyond panda express, it’s not just orange chicken.

“Many inauthentic chefs will just cook whatever and hope that people won’t be able to taste

Beef Brisket with Radish Soup is a hearty non-spicy dish that is excellent for a cold day Made with braised brisket and radishes

What the wok?

Essential Chinese Ingredients and Aromatics for Stir-Frying

By Kevin Li

In Chinese cooking, the method of stir-frying is very popular. Oil is heated in a large, round bottomed pan called a wok (guo) and ingredients are tossed in and stirred around. This technique originated in China, and is similar to the Western concept of sautéing. This infographic will show you some essential Chinese ingredients and aromatics that you will need to make your stir fry absolutely delicious.

Doubanjiang, or broad bean paste, is a hot and savory concoction of fermented broad beans and chilies. It is known as “the soul of Sichuan cuisine“.

Garlic, along with scallions and ginger, form what is known as the “Chinese Trinity“ and adds an important and well known taste.

Soy sauce, both light and dark, are very important to add to a dish. Made from fermented soybeans, these condiments are the main way to season a stir-fry, adding both umami and savory flavors and color.

Oyster sauce is a viscous dark-brown to black condiment, made from sugar, salt, and oyster extracts. Good quality sauce should be naturally dark, not darkened with caramel. Popular in Cantonese and home cooking, this sauce adds a sweet and salty taste as well as flavors of the sea.

Sesame oil is made from toasted sesame seeds and adds a nutty aroma that can work in almost any dish.

Scallions, also know as green onions or spring onions, are closely related to onions, garlic, shallots, leeks, and other vegetables, but have a milder taste. The white parts are normally cooked with other ingredients while the green parts are used for garnish.

Chili peppers and Sichuan peppercorns are essential for many cooking styles in China. The spicy chilies complement the numbing sensation of the peppercorns. This flavor is know as “mala“, or “numbing spicy“.

Cornstarch is commonly added to stir-fries to thicken the dish.

White pepper is used over black pepper. It adds a similar peppery taste, but has a slightly different flavor compound.

Ausin’ s FasesFood

By Paarth Bamb

The tantalizing aroma of sizzling burgers wafts through the air, mingling with the fragrant spices of exotic fusion cuisine. You’re standing in front of a vibrant and colorful food truck, eagerly anticipating your order. This is the world of food trucks, a culinary adventure that has taken the world, and especially the extravagant city of Austin, by storm.

Food trucks have contributed to Austin’s vast and unique culture in more ways than possible. Not only this, they’ve created thousands of jobs and opportunities for individuals who want to start their own businesses.

Damon Jones, the owner of Conscious Craving – a modern vegan food truck in Central East Austin – says that the blessing of owning a food truck chain came to him late in life, a decision he’s never regretted since then.

“Just looking at how vast and expansive the vegan and plant based market is here in Austin, I decided to go ahead and purchase a Conscious Cravings truck. So that’s what I did; purchase three trucks last year. So we’ve just been just kind of continuing to grow that brand,” Jones said.

The groundbreaking concept of food trucks dates all the way back to the late 1800s, when lunch wagons first began to appear in cities such as New York and Boston, catering to the needs and basic necessities of factory workers and other urban laborers. The first food truck 1872, when Walter Scott, a Providence, Rhode Island-based vendor, started selling sandwiches, coffee, pies, and other food from a horse-drawn wagon to workers in the city. However bland this may sound in today’s context, it was a revolutionary idea in the late 19th century, and has shaped the industry into what it is today. Scott’s business became so successful that he soon started hiring other vendors to work

for him.

In the early 20th century, food trucks became increasingly popular in big cities worldwide, particularly during lunchtime, when office workers would gather round to enjoy a quick and easy meal. These early food trucks were often converted delivery trucks or trolleys, and had no employees or chefs other than the vehicle’s owner.

During the Great Depression, when America’s economy was in the proverbial toilet, food trucks became even more important. They were means of providing affordable meals to the many people who couldn’t afford to eat in restaurants. In the 1940s and 1950s, food trucks fully established themselves as an important part of American culture, with ice cream trucks, hot dog stands, and taco trucks becoming a common sight in the streets of major cities.

In the 1960s and 1970s, food trucks started to evolve, with new types of cuisine being introduced,

such as Chinese and Indian food. The first taco truck, El Cholo, opened in Los Angeles in 1974 and quickly became a local sensation. During the 1980s and 1990s, food trucks started to become more specialized, with some vendors focusing on gourmet cuisine and others on ethnic foods. These food trucks are the first of the modern generation, shaping them into what they are today. During this time, the rise of food festivals and events helped to further popularize food trucks.

Today’s food trucks, however, are a far cry from their humble beginnings, offering everything from gourmet burgers and tacos to artisanal ice cream and vegan cuisine. One business which has been a part of Austin’s food truck scene since the beginning is Chi’lantro, a Korean-BBQ-inspired restaurant chain which is now opening up its tenth location in the Austin area. Peter Guerro, the store manager of a Chi’lantro location in

Mueller, said that he has seen the business grow into what it is today.

“I’ve been working at Chi’lantro since 2017, when I joined as a server. I’ve seen the business grow from just a few locations to several, I think it’s 10 now, around Austin,” Guerro said.

Chi’lantro (a clever combination of the words “kimchi”, a popular Korean fermented dish, and “cilantro”) started off as a food truck in 2010, when founder Jae Kim decided to

and, I guess, food truck culture overall in Austin,” Guerro said.

Food trucks have become a ubiquitous part of the urban landscape in recent years, offering a diverse array of cuisines on the go. These mobile eateries have grown in popularity due to their convenience, affordability, and ability to provide high-quality, restaurant-style food in a casual, outdoor setting.

“Just working in a food truck has allowed me to really expand my

you know, from the mundane of commercialized restaurants,” Hill said.

However, it’s a lot of work managing and executing orders around the kitchen.

“Just be prepared to work hard. Hard work always pays off,” Damon said. One of the unique features of food trucks is their ability to move from one location to another, allowing customers to experience different flavors and cultures without having to travel far. Many food truck operators are also active on social media, using platforms like Twitter and Instagram to announce their daily locations and menus, and to interact with their customers. Tipping is also a form of customer interaction which food trucks hardly come by because of their unconventional style of preparing and serving food.

“I can tell you that this area here that customers are phenomenal when it comes to tipping… I mean, it has a great community atmosphere around here. So and then a lot of it really comes down to just being nice to people,” Jones said.

pursue his passion for Korean cuisine and create this fusion restaurant chain with $30,000 dollars and several maxed-out credit cards. Chi’lantro appeared on ABC’s Shark Tank in 2017, and struck a deal with investor Barbara Corcoran. Since then, Chi’lantro has grown to several locations nationwide, with the majority of them calling Austin their home.

“Just thinking about how much [Chi’lantro] has grown over the last couple of years really puts into perspective the food truck scene

knowledge about the culinary world, you know, it’s an experience that you can’t get anywhere else,” Hill said. These trucks are just as appealing from the inside as the outside. Stephen Hill, an employee in one of Veracruz’s many food truck locations around Austin, appreciated the change from working in brick and mortar restaurants for most of his career.

“I’ve grown to appreciate nature more than I did before, working inside in the hot kitchen for the whole day. It’s a nice change,

Food trucks have also proven to be an excellent platform for emerging chefs and entrepreneurs to showcase their talents and test out new menu items before investing in a full-scale restaurant. This has helped to foster a culture of innovation and experimentation in the food industry, with many food truck operators pushing the boundaries of traditional cuisine and introducing new flavors and cooking techniques.

An example of such innovation can be seen in the ever-expanding menu of Conscious Cravings. Owner Damon Jones spoke with excitement when asked about the future of his beloved food truck.

“What we have done here recently, though, is we started incorporating a few new items. You know, we started doing like some, some loaded fries, we started…research and development for about a month

working on some vegan dessert options. It’s called a lemon lush, which basically we started doing, it’s almost like a crumble crust. We’ve been working on a vegan, like a brownie ala mode…And then there’s also a chocolate pudding cake that we’ve been working on,” Jones elaborated.

However, the rise of food trucks has also sparked concerns about competition with brick-and-mortar restaurants, as well as issues related to food safety and licensing. Some cities have imposed strict regulations on food trucks, including requirements for health inspections, permits, and designated parking areas.

Despite these challenges, food trucks remain a beloved and vibrant part of the urban food scene, offering an exciting and accessible alternative to traditional dining. With their delicious food, creative menus, and friendly, communityoriented vibe, food trucks are sure to continue delighting taste buds and satisfying cravings for years to come.

“Just thinking about how much [Chi’lantro] has grown over the last couple of years really puts into perspective the food truck scene and, I guess, food truck culture

overall in Austin,” Guerro said. Food trucks have become a ubiquitous part of the urban landscape in recent years, offering a diverse array of cuisines on the go. These mobile eateries have grown in popularity due to their convenience, affordability, and ability to provide high-quality, restaurant-style food in a casual, outdoor setting.

“Just working in a food truck has allowed me to really expand my knowledge about the culinary world, you know, it’s an experience that you can’t get anywhere else,” Hill said.

These trucks are just as appealing from the inside as the outside. Stephen Hill, an employee in one of Veracruz’s many food truck locations around Austin, appreciated the change from working in brick and mortar restaurants for most of his career.

“I’ve grown to appreciate nature more than I did before, working inside in the hot kitchen for the whole day. It’s a nice change, you know, from the mundane of commercialized restaurants,” Hill said. However, it’s a lot of work managing and executing orders around the kitchen.

“Just be prepared to work hard. Hard work always pays off,” Damon said.

One of the unique features of food trucks is their ability to move from one location to another, allowing customers to experience different flavors and cultures without having to travel far. Many food truck operators are also active on social media, using platforms like Twitter and Instagram to announce their daily locations and menus, and to interact with their customers. Tipping is also a form of customer interaction which food trucks hardly come by because of their unconventional style of preparing and serving food.

“I can tell you that this area here that customers are phenomenal when it comes to tipping… I mean, it has a great community atmosphere around here. So and then a lot of it

really comes down to just being nice to people,” Jones said.

Food trucks have also proven to be an excellent platform for emerging chefs and entrepreneurs to showcase their talents and test out new menu items before investing in a full-scale restaurant. This has helped to foster a culture of innovation and experimentation in the food industry, with many food truck operators pushing the boundaries of traditional cuisine and introducing new flavors and cooking techniques.

An example of such innovation can be seen in the ever-expanding menu of Conscious Cravings. Owner Damon Jones spoke with excitement when asked about the future of his beloved food truck.

“What we have done here recently, though, is we started incorporating a few new items. You know, we started doing like some, some loaded fries, we started…research and development for about a month working on some vegan dessert options. It’s called a lemon lush, which basically we started doing, it’s almost like a crumble crust. We’ve been working on a vegan, like a brownie ala mode…And then there’s also a chocolate pudding cake that we’ve been working on,” Jones elaborated.

However, the rise of food trucks has also sparked concerns about competition with brick-and-mortar restaurants, as well as issues related to food safety and licensing. Some cities have imposed strict regulations on food trucks, including requirements for health inspections, permits, and designated parking areas.

Despite these challenges, food trucks remain a beloved and vibrant part of the urban food scene, offering an exciting and accessible alternative to traditional dining. With their delicious food, creative menus, and friendly, communityoriented vibe, food trucks are sure to continue delighting taste buds and satisfying cravings for years to come.

“I just learned over the years that, you know, if you’re very nice to people, polite to people, friendly, that they’ll keep coming back.”

The Tipping Point:

A complete guide to tipping at food trucks.

by Paarth Bamb

Tipping is a niche art which is not known well by many, but essential to everyday life.

According to tipping.org, food truck workers should be tipped around

10% of the pre-tax bill (for poor service)

15% of the pre-tax bill (for acceptable service)

20% of the pre-tax bill (for excellent service)

However, not everyone gives a tip after a delicious meal.

When you give a tip, you’re showing your gratitude to the chefs and waiters for the dedication they have to make your experience as enjoyable as possible.

Most food truck workers earn miminim wage, despite their hard work. In fact, tips account for approximately 60% of a food truck worker’s annual salary.

Even though it may not seem like it, when you give a tip, you’re supporting local small businesses and their employees.

60% The percent of a food truck worker’s salary tips account for

47% How many Austinites tip at food trucks

18% The average tip amount after a meal