Chill Crisp

Chill Crisp

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Let’s Talk About Tofu (Part 1: Unseasoned Block Tofu)
 • Xueci Cheng
4
Let's Talk about Chinese Black Vinegars
 • Xueci Cheng
8
Let’s Talk About Chinese Preserved Vegetables
 • Xueci Cheng
32
Cantonese Wonton Noodle Soup
 • Xueci Cheng
15
Yibin Burning Noodles (Ranmian)
 • Xueci Cheng
11
Let’s Talk About Sesame Oil and Sesame Paste
 • Xueci Cheng
11
Turning Frozen Pancakes into 3 Chinese Street Foods
From breakfast wraps to stuffed meat pies
 • 
Xueci Cheng
4
What Made Me Happy Recently #3
March and April favorites, and I'm travelling in China!
 • 
Xueci Cheng
6
Scallion Pancakes (Cong You Bing)
Flaky, crispy and aromatic street food classic, revisited
 • 
Xueci Cheng
13
Three Chinese-ish Ways to Cook With Green Asparagus
A buttery stir-fry with shrimp and douchi, a punchy salad, and a fried rice
 • 
Xueci Cheng
6
Yibin Burning Noodles (Ranmian)
A bold, fiery and nutty Sichuan classic
 • 
Xueci Cheng
11
Let’s Talk About Chinese Preserved Vegetables
The umami-packed yacai, zhacai, caipu & co.
 • 
Xueci Cheng
32
Extra Crunchy Mala Preserved Daikon Radish (Luobogan)
It’s just addictive
 • 
Xueci Cheng
Chill Crisp
Chill Crisp
Thoughts about food and recipes with context. Mostly Chinese food, old and new flavors.
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