saintcavish
christopher st. cavishfood stories from china. videos on youtube: @saintcavish
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 19 | Founded | a year ago | Last Issue | 2 months ago |
| Active | |||||
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saintcavish.substack.comLatest Issues
Qingming Special: Bowling for Yuan Mei
I wrote this article in 2023 but only ever published it on WeChat. It lives here now, edited a little.
It’s Qingming but I don’t have a tomb to sweep. So I decided to honor Yuan Mei, an 18th century poet and gourmet, by visiting the old si...
The Kingdom of Grains
Shanxi is the kingdom of grains. Sorghum, buckwheat, oats and corn all grow in the tougher parts of the province, where the soil is thin and rain is blocked by the mountains.
Sorghum in a ravine outside Linfen.
It’s not the only province...
How Taishan Learned To Absorb The World
This article appeared first in the South China Morning Post’s PostMag.
The records are clear and complete: about 300 years ago, a Huang clan from just across the Tan River got the idea to start their own village here, tucked into one of th...
I Am Officially In My Noodle Phase (2)
Suzhou’s cooks are insane.
You only have to try making the city’s three-shrimp noodles once to understand that. Everyone knows it’s “a lot of work.”
No one tells you how seriously difficult it is to peel a hundred or two tiny shrimp that...
I Am Officially In My Noodle Phase (Part 1)
This is what Claude Monet painted when he was a young artist.
When he was in mid/late 40s, he started painting things like this, over and over and over again.
When I was a young Monet, I did this.
But I don’t want to be the dumpling guy...
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Authors
The writers behind this newsletter.
writer, researcher, film producer in shanghai since 2005. mostly about food.
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