Stephen’s childhood in Bendigo, Australia, gave him early exposure to Chinese culture and food. Nineteenth-century gold rushes brought numerous Cantonese workers to the town, and their cuisine has long since become part of local life. Decades later, Stephen – a longtime Taiwan resident – would pursue his interest in Chinese food by making extensive journeys across China.

John and Stephen talk about the rich heritage of Chinese agriculture before eventually getting to some notable dishes, from the famed Peking duck to the infamous wangji dan (fertilized egg). Stephen tells the surprising story of chop suey – long dismissed as an American invention – and describes his joy at tracking down its roots in Guangdong. They finish with a healthy Chinese-style dessert: fruit, in this case the Chinese gooseberry (and its better-known descendant, the kiwifruit).

The Devil’s Chow: A Chinese Food History by Stephen Jack (2026, Cold Press Books) is a lively combination of food history and travel writing, tracing the development of Chinese cuisine from the earliest times to the present. To learn more about Stephen and his writing you can visit:

Stephen Jack’s website: Eating China

Amazon: The Devil’s Chow: A Chinese Food History

The Books on Asia Podcast is co-produced with Plum Rain Press.

Podcast host Amy Chavez is author of The Widow, the Priest, and the Octopus Hunter: Discovering a Lost Way of Life on a Secluded Japanese Island. and Amy’s Guide to Best Behavior in Japan.

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