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 | 33 |
| Subscribers | Read | hannahche.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Yunnan pickled cabbage and cold-dressed tofu skin 'shoots' 豆笋
Read Pt. 1 here: Baizu wok cooking
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.
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.
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...
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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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