Dispatches on regional Chinese food and vegetable-focused cooking. A newsletter by James Beard award-winning author Hannah Che.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 33 | Founded | 2 years ago | Last Issue | a year ago |
| Active | |||||
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Yunnan pickled cabbage and cold-dressed tofu skin 'shoots' 豆笋
Read Pt. 1 here: Baizu wok cooking
The next morning we ride down to Yousuocun, a village close to Dali’s Xihu/West Lake (“Xihu” seems to be a popular name for a lake in China, like Mill Creek). People are in good spirits, trudging down the...
Baizu wok cooking 白族菜
At the end of the year, my friends and I packed our panniers. We’d decided to ride our bikes up to Eryuan county in Yunnan province, a route that would take us 70km north.
The destination was hot springs, and the start of the route the we...
Mung bean cakes 绿豆馅饼
Hello old and new readers! Welcome to Little Soybean. I’m back after a brief hiatus and will be continuing to write these dispatches, though more likely publishing one every few weeks rather than weekly for my mental sanity.
SOME EXCITING...
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
Yesterday I went to a restaurant called Wu Xiang Song 無相颂 and had the most delightful meal I’ve had in China in a while. And I don’t know if it was the company, or the setting, or the nove...
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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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