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Jiayang Fan

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As seen in: The New Yorker, The New York Times, BBC, Wiley Online Library, Business Standard, Condé Nast Traveler, This American Life, RealClear World, Food Processing (U.S.), AsiaToday
Writer @newyorker 最烦的樊. Rarely here but you can find me on Instagram @jiayangfan
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Articles

Maximal Americanness

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By Ira Glass Verified, Jiayang Fan Verified, Aviva DeKornfeld Verified
| This American Life Verified
Tim Peacock Note: The internet version of this episode contains un-beeped curse words. BEEPED VERSION. Ira talks to Pablo Torre about Major League Baseball’s new challenge system, and how it’s been optimized for maximum drama. (10 minutes) Writer Jiayang Fan wrestles with a very common question she has never quite understood.
Open in Who Shared View Duplicates (2) Issue with article?

In Search of Lost Flavors in Flushing

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By Jiayang Fan Verified
| The New Yorker Verified
When one bag was full, I began to fill another with a sampling of monk fruit, sour black plum, dried bayberries, nine-spiced tangerine peels, fig strips, licorice wampees, and black-vinegar ginger. It should be said that this was also how my mother had shopped, decades earlier, when she came to Flushing: chaotically frenzied, a doomsday devotee stockpiling for her bunker. “Won’t some shiitake mushrooms interest you?” She began trailing after me.
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Hyper-Telegenic Noodles, at Okiboru House of Udon

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By Jiayang Fan Verified
| The New Yorker Verified
Even if you have trouble spotting Okiboru House of Udon’s nondescript shopfront, chances are you won’t miss the line winding halfway down the restaurant’s East Village block. Okiboru doesn’t take reservations or permit takeout—a prudent move, considering its cozy quarters (eighteen slender counter seats) and the fact that hype is a potent currency among its most fervent publicists, foodie TikTokers who know a ribbon of hyper-telegenic noodle when they see one.
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