Sichuan Street Pancakes (蛋烘糕)
A street food on the up-and-up, increasingly throughout the country.
Chinese Cooking Demystified Substack
Recipes and other stuff maybe.
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Latest posts
The Gruel Manifesto
How to love the plain rice gruel of Chaozhou (糜)
Over Rice: Saucy Edition
Three Saucy Chinese dishes to smother over rice - from Quanzhou, to Ningbo, to the Cantonese world.
"Brothy Rice"
...is a real thing. It's called 'paofan', and wasn't actually invented on TikTok.
Yunnan 'Business' Noodles (办事处米线)
A Dai people's rice noodle dish, smothered with a tomato-chili meat sauce.
Dipping Sauce Tilapia (蘸水罗非鱼)
Why this 'unknown' Xinping dish is a genius choice for the average western home cook.
Poor Man's Stir Fry: Chili-Fried Chili (辣椒炒辣椒)
...and why spicy food is considered 'humble' in China.
Why China Hates Buffalo Wings (and how to fix it)
Not a single one of my Chinese friends likes Buffalo Wings. What gives?
WTF is 'Red Oil' Chili Bean Paste?
It's a critical ingredient in Sichuan cooking. It's also super confusing.
The Yunnan-Sichuan fusion of 'Youqiang' Stir Fries
The spicy, herbaceous flavor profile that's surprisingly modern, and... a bit of a puzzle.