Chill Crisp
Xueci ChengRecipes and stories from a Sichuanese. Mostly Chinese food, old and new flavors.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 95 | Subscribers | Read | chillcrispbyxueci.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Saucy Braised Eggplant and Tofu
A simple, weeknight dish built around sweet flour sauce
Dispatches from Sichuan: Century-Old Restaurant, Mountain Tea, and Bang Bang Chicken
Chill Crisp is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Let's Talk About Rice Noodles & Glass Noodles
Hi, and welcome! If you’re new here, this is part of my ongoing series exploring Chinese pantry staples. You can find guides on soy sauce, vinegar, preserved vegetables, and tofu. I try to keep all guides free for everyone, but if you’d lik...
Making a Better Plate of Beef Chow Fun at Home
Beef chow fun is one of my favorite Cantonese noodle dishes. I order it whenever I can, but it’s also one I believe tastes best from the street. I look at my small wok, my electric stove, and the smoke alarm I’ve set off one too many times ...
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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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