{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fstrait-forward.simplecast.com%2Fepisodes%2Fhow-to-cook-taiwanese-cuisine-1CvFvGmi","width":444,"version":"1.0","type":"rich","title":"How to Cook Taiwanese Cuisine","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/c1d5476c-8cb9-47c4-b717-5aeec4144685/27cb3928-ebd1-4b5c-8c5a-45ec0eb53fa9/strait_forward.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/03d05efd-8022-437a-9852-a3fcb40f27f7\" height=\"200\" width=\"100%\" title=\"How to Cook Taiwanese Cuisine\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On this episode of Strait Forward, host Channing Lee explores the rich tapestry of Taiwanese culture through the lens of its world-class cuisine. Moving beyond the \"clichés\" of beef noodle soup (牛肉麵) and xiaolongbao (小籠包), the episode highlights how food serves as a powerful unifier and a key component of Taiwan's global soft power.\n\nAuthor and award-winning food journalist Clarissa Wei discusses her cookbook, Made in Taiwan: Recipes and Stories from the Island Nation, explaining how centuries of history—from Japanese colonial rule to post-war American influence—have created a unique culinary melting pot. The episode then moves into the kitchen as cooking instructor Ivy Chen joins Channing for a hands-on lesson in making Stir-Fried Rice Vermicelli, or Chao Mi Fen (炒米粉), teaching the essential wok techniques and \"folding\" methods that define authentic Taiwanese home cooking."}