THIS ARTICLE IS ADAPTED FROM THE OCTOBER 14, 2023, EDITION OF GASTRO OBSCURA’S FAVORITE THINGS NEWSLETTER. YOU CAN SIGN UP HERE. A Brazilian feijoada brimming with Chinese sausages and lap yuk (cured pork belly). A lasagna layered with the tongue-tingling, Sichuan pepper–loaded sauce for dan dan mian. Congee made with the remains of an American Thanksgiving.The dishes in Kung Food: Chinese American Recipes from a Third-Culture Kitchen (which comes out October 31), the work of LA-born, Hong Kong-raised, Detroit-based chef Jon Kung, often read like a full-flavored fever dream.But even…
