Beyond Sweet and Sour
MayBeyond Sweet and Sour is about sharing stories and recipes from my family's Hokkien and Hakka heritage. (How to cook like my Chinese Grandma) Demystifying Chinese food & some cultural stuff too, just because.
| Platform |  | Pricing | Only free issues | Publishes | Infrequently |
|---|---|---|---|---|---|
| Issues | 38 | Subscribers | Read | chinesefood.substack.com |
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Latest Issues
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The Chinese Moon Festival
Photo by Duong Ngan on Unsplash
Hokkien Stir Fried Rice Cakes (Char Pek Keh)
For Hokkien people, the ninth day of the Lunar New Year is really important. This is the day that they celebrate the Jade Emperor’s (Thnee Kong Seh) birthday. Legend has it that when the Hokkien people were being persecuted, they hid in sug...
Red Braised Pork Belly Hong shao rou (红烧肉) recipe
Red Braised Pork Belly or Hong Shao Rou (红烧肉) is one of the most classic and beloved Chinese recipe. The dish is not red or crimson as the name suggests but is a rich and glossy dark reddish brown with a deeply savoury flavour.
Air Fryer Spicy Salt and Pepper Tofu recipe
Crispy Air Fryer Salt Pepper Tofu
Authors
The writers behind this newsletter.
I'm a British Chinese food writer, traveller and home cook based in London. This newsletter is to share stories and recipes from my family's Hokkien and Hakka heritage and from the wider Chinese diaspora.
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