Chinese

Coming back feels different, and I can’t help but feel like I’m a visitor in a town that’s supposed to be home. The foods I used to eat now recall the past, and I revel in those memories. 

As the fastest growing minority group in the United States, the AAPI category compresses the economic realities of each group — it misleads with a monolithic image of Asian success.

I have some catching up to do, but I’d rather be teased for my ignorance of what I missed out on than be teased for the things that I had to secretly enjoy.

Failing the HSK made me realize that failure is not the dark pit I imagined it to be — instead, it can be an opportunity of reflection and redirection.

I wish I could give A-Gong more than just my American habits and my Chinese, tainted with my heavy American accent and dotted with English; I wish I could say more.

Warm, smooth and savory, steamed egg is a popular side dish in many Asian countries such as Japan (referred to as chawanmushi), Korea (gyeranjjim) and China (zheng dan). Although it may look complicated, it's actually a simple dish and can be made by a beginner. Moreover, the dish is versatile and can be easily tailored based on one's own preferences. Here's how you can make it in no time! 

My identity lies in moments that I cannot imagine sharing to my peers. I have mastered the art of drawing a curtain between the reality of who I am and the surface-level, minute-long introductions I give every year.

It’s no secret that U.S. education glosses over its racist, anti-Asian history, and although many of us feel we are familiar with its horrors, we aren't.

English, to me, felt trendy, international. It slipped out of my mouth as smooth as caramel. Chinese was awkward, bulky, mundane, like chewing coffee beans.

Growing up as a second-generation Chinese American with a largely American upbringing, I found it easy to feel disconnected from my cultural background.