Thomas Heinrich | Vancouver
CHEF’S MUST DO
MAKING
TOFU
at LUOSHANG
The process begins by grinding soybeans
to obtain their juice. Once the juice is
brought to a boil, it’s then simmered and
strained. The final step is to shape the tofu
and remove any remaining water.
Bryant Wigger | Los Angeles
CHEF’S MUST EAT
DUMPLINGS
at DIN TAI FUNG
The dumplings are filled with a variety of
ingredients, including pork, shrimp, and
vegetables. Each dumpling weighs 21 grams and
is pinch-sealed with 18 folds before steaming.
Michael Ferraro | New York
CHEF’S MUST SEE
TAROKO
GORGE
The varied mountain peaks, numerous
waterfalls, diverse plant forms, and animal
life, together with the indigenous Taroko
people, create the rich texture of this
unique natural ecosystem.
Inside front cover, page 3 top, page 4 center, page 5 center and
bottom, page 9, page 10 top, and page 11 photos: Elton Anderson