1
No matter how talented Richie was or how much shit he talked about what he could do, deep down he just didn't believe it'd happen. He was living day to day: you talk about your dreams, you boast about your talent, and you cop the Foamposites the day they come out because life is simply a collection of small victories. I didn't want to go out like that.Eddie Huang
2
Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.Eddie Huang
3
People ask me what my greatest strengths are and I say perspective. The best way to get that is to meet people that are polar opposites; you learn the most from them. There are pieces of you that are inherently yours, but everything else is a collection of the things you’ve seen and the people you’ve met.Eddie Huang
4
Take the things from America that speak to you, that excite you, that inspire you, and be the Americans we all want to know; then cook it up and sell it back to them for $28.99. Cue Funk Flex to drop bombs on this. All my peoples from the boat, let 'em know: WEOUTCHEA.Eddie Huang
5
We play into the definitions and stereotypes others impose on us and accept the model-minority myth, thinking it's positive, but it's a trap just like any stereotype. They put a piece of model-minority cheese between the metal jaws of their mousetrap, but we're lactose intolerant anyway! We can't even eat the cheese.Eddie Huang
6
I wanted to inspire people not to work under a bamboo ceiling. Whatever you are - yellow, black, white, brown - you don't have to allow your skin to define who you are or how you operate your business. There's not one face to anything.Eddie Huang
7
There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants.Eddie Huang
8
For me, juicing isn't about binging and cleansing; I try to incorporate it into a balanced diet.Eddie Huang
9
But what I'm very interested in, whether it's writing, whether it's hosting a show, whether it's cooking food, I'm just into the discussions of identity, culture and the politics of culture.Eddie Huang