Chill Crisp
Xueci Chengmy internet corner of thoughts about food and recipes with context. Mostly Chinese food, the classic and the new flavors.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 33 | Subscribers | Read | chillcrispbyxueci.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Let's Talk about Sichuan Peppers
Hi, this week is another Chinese pantry talk! We’re talking about a spice that’s unique and ubiquitous in Chinese and Sichuan cuisine, both captivating and daunting to those who’re not familiar: the magical Sichuan pepper. You can find my d...
Tangcu Sweet and Sour Ribs
Happy weekend! This week marks the conclusion of our series of recipes focusing on black vinegar. You can find the deep dive in this condiment, an easy pickle and fish-fragrant eggplants.
Where Does Chili Crisp Come From?
Hi! This week is a long read, a nerdy deep-dive into food history. If you can’t wait to make home version of chili crisp, find the recipe at the bottom, or watch the video here!
Sichuan Fish-Fragrant Braised Eggplant
Hi! We’re continuing to explore more about cooking with black vinegar. This week, it’s a personal favorite and Sichuan classic: fish-fragrant eggplant.
Authors
The writers behind this newsletter.
rethinking Chinese food
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