Chill Crisp
Xueci Chengmy internet corner of thoughts about food and recipes with context. Mostly Chinese food, old and new flavors.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 52 | Subscribers | Read | chillcrispbyxueci.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Let’s Talk About Tofu (Part 2: Tofu Products)
Hi! After receiving really warm feedback on my first tofu post on Substack, I’m thrilled to bring you part two! This time, we’re diving into some of the most common tofu products.
Chinese Steamed Eggs (Zheng Dan)
Hi, Happy Monday! Unusual posting day but I’m sharing an egg recipe that’s perfect for weekdays. Eggs are something that I eat a lot off camera—scrambled with tomato, fried over a pad kra pao, soft-boiled in Shin Ramyun—but this is one of t...
Yunnan Small Pot Rice Noodle Soup (Xiaoguo Mixian)
Hi! We’re continuing our journey through regional Chinese noodles, and this time, we’ve traveled a little west from Sichuan’s Suan La Fen to Yunnan for a soothing, flavorful noodle soup perfect for colder days. I’ve also developed another v...
Tofu with Century Eggs (Pidan Doufu)
Hi! How are you transitioning into the new season? This tofu recipe has been sitting in my archive for a few weeks now. Back then, summer still felt endless. And just in a blink, Berlin goes full autumn (or actually more winter). But a spee...
Authors
The writers behind this newsletter.
Chinese flavors, old and new
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