Recipes and stories from a Sichuanese. Mostly Chinese food, old and new flavors.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 124 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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chillcrispbyxueci.substack.comLatest Issues
Sichuan Small-Fried Chicken with Pickled and Fresh Chilies
A recipe for xiaojian ji and the Sichuan art of small-frying
When we think of chilies in Sichuan cooking, we often picture piles of dried ones or luscious red chili oil. But the chili pepper, which arrived in Sichuan only four or five cent...
Fermenting Tofu: How to Make Hairy Tofu and Furu
I’ve been eating furu (fermented bean curd) my whole life. But I didn’t really think about making it from scratch until I started encountering hairy tofu (mao doufu, 毛豆腐) in China in the last two years. I saw it in farmers’ markets, tourist...
5 Homemade Iced Teas I’ve Been Loving
A simple framework, flavor pairing ideas, and one tea syrup
Everyone knows it has been quite hot. Still. I read a Reddit comment saying we’re not having heatwaves in Germany anymore, just “a few cool waves now.” Painfully accurate. And yet...
How to Make Cold-Brew Tea for Summer
When my parents visited me a few weeks ago, they arrived during a heatwave in Berlin (the first of a few more). The very first thing my dad asked for when he walked through the door was to boil water. He unpacked his travel teapot and tiny...
Sichuan Paocai Part 2: Maintaining and Cooking
Welcome to Part 2 of the paocai guide! If you haven’t started your jar yet, head over to Part 1 first.
If you’ve already tasted your first batch of paocai and your brine is happily bubbling away, congratulations! You’ve created a precious...
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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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