Chill Crisp
Xueci ChengThoughts about food and recipes with context. Mostly Chinese food, old and new flavors.
| Platform |  | Pricing | Only free issues |
|---|---|---|---|
| Publishes | Weekly | Issues | 62 |
| Subscribers | Read | chillcrispbyxueci.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Sichuan Wind-Cured Sausage (Xiang Chang)
Today is the Chinese New Year’s eve. Growing up in my Sichuan family, the Chinese New Year feast was a tradition that remained consistent. At lunchtime, we’d gather at my fraternal grandparents’ home for a banquet of dozens of dishes. Among...
Chinese Braised Large Shrimp (Youmen Daxia)
During the week-long celebration of Chinese New Year, my family balanced home feasts centered on cured meats (coming soon!) with occasional restaurant banquets. These meals often featured indulgent seafood dishes, like crabs and shrimp—ingr...
Chicken and Shiitake Congee
When my parents visited me late last year, the household’s congee consumption skyrocketed in my Berlin home. They ate congee for breakfast almost every day. Even when we traveled to Iceland, Mom packed a bag of rice to ensure we had a bowl ...
Romaine Lettuce with Chinese Sesame Dressing
I had a silly epiphany a few weeks ago while writing about sesame oil and paste: isn’t romaine lettuce just like celtuce leaves? I was trying to recreate majiang fengwei (麻酱凤尾), a Sichuan cold dish that features celtuce leaves dressed in se...
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Authors
The writers behind this newsletter.
born and raised in Sichuan, currently cooking in Berlin.
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