Recipes and stories from a Sichuanese. Mostly Chinese food, old and new flavors.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 119 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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chillcrispbyxueci.substack.comLatest Issues
Sichuan Cold Noodles: A 60-Year-Old Recipe Worth Making Today
The summer meal I make on repeat, plus topping ideas!
For those of you who’ve been here since the beginning of this newsletter, you might remember that in the summer of 2023, I cooked recipes like mapo tofu and kung pao chicken, from an ol...
Sichuan Paocai, Part 1: Starting Your First Jar
I’ve shared a few fermentation projects in this newsletter, including the more labor-intensive Sichuan sausage and easier ferments like sweet fermented rice and fermented naked oats. Of all of them, this is the easiest one to start: all you...
Sichuan Dry-Fried Green Beans
Hi! If summer has arrived where you are, chances are it’s arrived with a heat wave. Here in Berlin, and across much of Europe, we’ve been melting.
To help you cool down, I’ve rounded up a few of my favorite summer dishes from past newslet...
How to Eat Well in Any Chinese City
The tricks and tools I use to find better restaurants in China
Over the past few years, I’ve traveled in China for food, from mega-city Shanghai to tiny towns in Sichuan. As I mentioned in my Chengdu guide, even as a native speaker whose j...
Deep Dive: Douchi (Fermented Soybeans)
Hi! This is an ongoing series where I explore Chinese pantry staples, from black vinegar and Shaoxing wine to fermented tofu. You can find the full list here.
It’s wild to think that douchi, one of China’s oldest fermented foods, has been...
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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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