Jennifer’s Substack
Culinary Journeys Field NotesMy personal Substack
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 17 | Subscribers | Read | jenniferyeecollinson.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Part 4: Por Por's home town
28th November 2025. We left Guangzhou by train on the Liwan line and arrived in Kengkoucun station to long empty corridors and numerous exits. The ground staff were no help. Her directions didn’t make sense and as we descended further into ...
Part 3: An offer of a fresh chook
I imagined my Ngen Ngen in the small courtyard, squatting beside a large basin of fresh gai choy, sorting the leaves, tossing the yellow tipped ones aside for the pig and giving the rest a good wash with water my Aunt had carried from the l...
Part 2: Taishan homecoming
Yellow eel claypot rice (黄鳝饭, wong seen fan) is a specialty from Toisan (Taishan).
Travellers tales from China: Part 1
I’m home! And for those of you on the wind down, feel free to make a pot of tea or coffee and eat a Christmas mince pie or three while I disrupt your festive activities to share my recent travel adventures with Dad. Otherwise, if you’re not...
Authors
The writers behind this newsletter.
Jennifer Yee Collinson | Food writer & stylist, sourdough baker, flour nerd | Food scientist and dietitian.
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