Little Soybean
Hannah CheDispatches on regional Chinese food and vegetable-focused cooking. A newsletter by James Beard award-winning author Hannah Che.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 30 | Subscribers | Read | hannahche.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Guide to Yunnan's edible wild mushrooms, summer 2024
Hi all, I’m currently back in Harbin, Heilongjiang province, my parents’ hometown. Spending the next few weeks with relatives, and heading to Seoul (my first time in Korea!) at the end of the month. To prioritize family time and an upcoming...
21 little dishes
Chinese vegetarian set menu, but make it unlimited
Things I ate & cooked this week (summer edition)
1. The eggplant (shaoqiezi 烧茄子) to end all others. Every time I’m in Kunming I go to this Dai minority food stall in the Zhuanxin market; they sell only one item, this grilled eggplant salad, and it’s perfect. The auntie swings each eggplan...
Foraging for Yunnan boletus 牛肝菌
On Thursday I went hunting for mushrooms in the pine forests about ten kilometers north of my house. (I live at the base of Mt. Diancang, or Cangshan 苍山). The group included my sister, who was visiting, her friend J, and our guide Mr. Lu, w...
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Authors
The writers behind this newsletter.
Author of The Vegan Chinese Kitchen and writer of Little Soybean, a newsletter. I Iove stinky tofu. Based in Dali 大理, Yunnan.
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