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Chinese Cooking Demystified Substack
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Latest posts
Last updated 21 days ago
Jingpo Rice Balls (景颇饭团)
about 2 months ago
Click to jump to recipe for the Yunnan versionClick to jump to...
The Virtues of Ignoring the News
about 2 months ago
Note for subscribers: We started this Substack with the vague idea of...
If Asian are Lactose Intolerant, Why all the Milk Tea?
about 2 months ago
Why doesn’t China traditionally have cheese?It’s a common question — why dairy...
How to Fry Noodles (like they do on the street)
2 months ago
Click to jump to making ‘oil noodles’Click to jump to recipe for...
Chengdu Tomato & Egg Noodles (番茄煎蛋面)
3 months ago
Click to jump to the recipeSometimes a dish is just in the...
Poor Man's Food: Ghost Fire Green (鬼火绿)
3 months ago
Click to jump to the recipeBeans and rice. Pickles and rice. Hot...
Over Rice: Guizhou Edition
4 months ago
At this point, you’d probably already know that we’re strong advocates for...
Sichuan Strange Flavor Chicken (怪味鸡丝)
4 months ago
Today, I wanted to show you how to make a classic Sichuan...
Yunnan Dai Cucumber Salad (傣味拍黄瓜)
4 months ago
A couple notes on this one — first, in the accompanying video...
Hakka Stuffed Tofu, Dongjiang-style (客家酿豆腐)
4 months ago
So I wanted to teach you guys how to make my all...