Chill Crisp
Xueci ChengRecipes and stories from a Sichuanese. Mostly Chinese food, old and new flavors.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 113 | Founded | 3 years ago | Last Issue | 8 days ago |
| Active | |||||
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chillcrispbyxueci.substack.comLatest Issues
Yunnan Through The Markets: Cheese, Raw Pork, and Rice Noodles
Following Southern Sichuan and Guizhou, my latest destination in China was Yunnan, a place I’d dreamed of visiting for years. I travel to eat, so if you’re new here, you can also check out my past newsletters about Xi’an, Shanghai, Hangzhou...
Red-Braised Pork: A Thousand-Year Love Letter
From Dong Po Rou to Hong Shao Rou, the history behind this iconic dish
There’s no better way to understand the deep aroma of Shaoxing wine than by cooking hong shao rou (红烧肉), red-braised pork belly. It also explains a few other things: Ch...
Winter-to-Spring Rice with Asparagus, Peas, and Potatoes
It’s no secret that algorithms shape how we eat and cook. I finished Ruby Tandoh’s All Consuming last month, and one essay in particular stayed with me: her attempt to try the viral chocolate-covered strawberry at Borough Market. It felt un...
Deep Dive: Shaoxing Wine
Hi! This is an ongoing series where I explore Chinese pantry staples, from black vinegar, Sichuan pepper, to fermented tofu. You can find the full list here.
I might have been putting off writing this piece for a while. The thing is...
Preserved Radish Omelet with Ramps (Wild Garlic)
omelet with preserved radish and ramps (wild garlic or Bärlauch)
Hi, happy spring!
Working in food in the past 8 years has made me hyper-sensitive to seasonal produce. Almost overnight, like a clock suddenly reset (summer/winter time sti...
Audience Metrics
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| Subscribers | Engagement | 78 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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SEO Reach
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| Ranked Keywords | 8.2k | Monthly Search Traffic | Top Keywords |
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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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