Chill Crisp
Xueci ChengRecipes and stories from a Sichuanese. Mostly Chinese food, old and new flavors.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 85 | Subscribers | Read | chillcrispbyxueci.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Guizhou Mango Sticky Rice Bing Jiang
Hi! This is my second newsletter this week, as waking up to a chilly 13 °C morning in Berlin reminded me that summer is slipping away. My first thought was: I still have a frozen dessert recipe to share! I hope where you are, there’s still ...
Sweet Fermented Oats (Tian Pei)
Hi! I turned on paid subscriptions last week and was so grateful to see this newsletter briefly hit #8 in Substack’s Food & Drink category (only for a day, but still a pinch-me moment!).
Grilled Cumin Lamb Skewers (Yang Rou Chuan)
A little announcement before we start grilling…
Zaolu: The Ancient Chinese Secret to the Cold Summer Snack Platter
If your mind jumps to charcuterie boards, crudités, cheese, and dips when you see “snack platter,” I have to break it to you: Chinese snacking culture plays by different rules. Instead of a Pinterest-worthy grazing table, we nibble on spice...
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Authors
The writers behind this newsletter.
Recipes and stories from a Sichuanese living and cooking in Berlin.
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