Recipes and other stuff maybe.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 82 | Founded | 3 years ago | Last Issue | 7 days ago |
| Active | |||||
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chinesecookingdemystified.substack....Latest Issues
The Gruel Manifesto
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Click to Jump to Recipe for Mue
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Click to Jump to the Pickle Spread
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Click to Jump to Recipe for Preserved Daikon Omelette
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Click to Jump to Recipe for Chaozhou-style Stir Fried Veg
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Click to Jump to Recipe for Thai Wingb...
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Over Rice: Saucy Edition
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Click to jump to Fujianese Pork with Fermented Black Soybean
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Click to jump to Ningbo’s “Meaty, Saucy, Spicy” Napa Cabbage
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Click to jump to Cantonese Soy Sauce-Lard Rice
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I have a slight confession about our “over rice” series...
"Brothy Rice"
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Click here to jump to Yangtze River Delta-style Veggie Brothy Rice
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Click here to jump to Guizhou Chicken Soup Brothy Rice
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Click here to jump to Chongqing Tomato and Beef Brothy Rice
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Click here to jump to Congqing Tomato and...
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Yunnan 'Business' Noodles (办事处米线)
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Click to jump to the recipe
- Click to jump to the recipe, structured for lunch at an office
As regulars to this Substack know, the Dai people are a Tai-Kadai speaking minority group that inhabit some China’s southernmost borderlan...
Dipping Sauce Tilapia (蘸水罗非鱼)
- Click here to jump to the recipe
What’s harder, Chinese cooking or Western cooking?
I think it’s fair to say that on the English language internet, Chinese food has a reputation for being ‘difficult’. There’s more knife-work than you...
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