Clarissa Wei is a Los Angeles-based freelance writer specializing in Chinese food. Bylines include LA Weekly, Serious Eats, Travel Channel, USA Today, Food Network and CNN. Clarissa is fluent in Mandarin Chinese and sees herself as an amateur historian -- compiling and recording the culinary traditions of Chinese immigrants in America.
Location: Los Angeles
Favorite foods: Hot pot, Hong Kong desserts, Korean BBQ, pierogis, sashimi, street food from Tainan.
Last bite on earth: Anything from Tainan, Taiwan -- culinary center of Taiwan.