Growing up, my parents would always cut up fruit and de-shell nuts for us, as sort of a post-supper snack. My mother would carefully cut up chilled seasonal fruit and brew a pot of chrysanthemum tea. My father would use his own teeth to crack open salted peanuts and sunflower seeds for us, while frying up prawn crackers at the stove.
They're just simple cut fruit and nuts, but somehow they don't taste the same when I'm just preparing them by myself. That they are meticulous labors of love are what make them taste special.

*Completed for Rebecca Bradley's "Illustrating the Edible" course at MICA*

Zongzi (粽子) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves, generally of the species Indocalamus tessellatus, sometimes, with reed leaves, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

I created this for my illustration class my Junior year! Enjoy!

Takoyaki is a very casual fast food in Japan.

From MICA—Illustrating the Edible.

The recipe I chose is the recipe of Bing Tanghulu, a traditional Chinese treat similar to British toffee apples. It is made by hawthorns with rock sugar. I chose to illustrate a recipe for this food because it reminds me of my childhood in the winter in China. I remember begging my mom to buy one for me when I was little, and I would be happy for the whole day if I got one. I believe all people from Northern China have similar memory as I have since it is one of the most popular treats in the winter. The recipe is very simple, the only ingredients it needs are hawthorns or whatever kinds of fruits you like (my favorite is strawberry), rock sugar and bamboo sticks.

One of the dishes that reminds me of home is Lumpia Shanghai. It's a Chinese-Filipino fried spring roll that is often served at get-togethers. Ever since I was little, my mom and I would sit around the kitchen table and wrap them together.

This illustration was created for Rebecca Bradley's Illustrating the Edible class at MICA.

Delicious recipe for healthy salmon and veggie skewers.

Colorful, healthy sandwiches for little hands. A fun way to eat veggies, and beautiful!

For the 'Eat the Rainbow' challenge :)

A popular cuisine founded in Northern China. The sibling duo are back!

Magical rolls even picky unicorns will devour!

Chop pepper, jalapeño, purple onion, tomato, avocado and add lime and cilantro to taste for a delicious Pico de gallo.

A colorful take on a rainbow sushi roll with extra fun veggies, illustrated in watercolor and designed in Illustrator.

An illustration entry for 'Eat the Rainbow' design challenge. A perfect and playful way to consume all the colours of the rainbow!

Vegetables are gorgeous and they need more appreciation of their beauty (and health benefits). Vegetable platter is a way to add more beneficial food to your diet with fun and ease. It’s so simple and in the same time not boring - you can choose veggies you like, you can pick a dip to accompany, you can eat it on its own or serve as a garnish. So I want to celebrate this magical dish!

A traditional snack founded in Northern China that is eaten during the winter time and dates back 800 years ago. A favorite snack for children. Little sister, Xiǎo lián is running a food stand!