Education
24 Flavors of Sichuan Cuisine – Smoked Aroma (烟香, Yān Xiāng) Flavor
Smoke is one of Sichuan cuisine’s most distinctive ways of building flavor. Over days of smoking, drying, and resting - the smoky flavor settles.
Chloe
Story
From Avocado to Coffee, A Mind-opening Journey
For people in Yunnan, coffee and avocado are foreign crops that have brought more than economic opportunity. They’ve helped build a better life, and opened a wider world beyond the mountains.
Recipe
Clay Pot Rice (Bāozǎi fàn / 煲仔饭) with Sichuan Spicy Smoked Sausages and Matsutake Mushroom
Fragrant rice cooked in a clay pot until fluffy on top and crisp at the base, finished with savory soy sauce and sliced sausage. Simple, comforting, and deeply satisfying.
News
Entering the Year of the Horse
Our team would like to wish you and your loved ones a very special, happy, and prosperous new year this year!
Profile
Yifei Guo: A Daughter of Baijiu, A Builder of Home
Meet, Yifei Guo, a new generation born into baijiu during a tumultuous time for the industry.
Story
In Yunnan, Food and Drink Offer a Glimpse of Real Life
Chloe Wang offers us a story into her recent trip to Yunnan to experience coffee and tea culture, and maybe a little of the unexpected.
Photo Story
From the Iberian Peninsula to the Yangtze Plain: How ham thrives in two worlds
Follow Chloe Wang as she takes us behind the scenes at a modern day ham production facility.
Profile
Wei Yuan: Between Expression and Precision, I Choose Joy
Meet Wei Yuan, a new restaurateur in Chengdu creating new food and good vibes.
Recipe
Red Beetroot Risotto
From an idea to a delicious dish - Red Beetroot Risotto with goat cheese.
Education
From a Simple Bean to Millions of Bottles of Wonderful Flavors
Follow Chloe and Sichuan Fermentation Experience participants through a sneak peak of how soy sauce is made the traditional way.
Story
The Demise of Home Cooking in China
How easy access to food reshaped the meaning of home cooking in China.
Profile
Chef Tang Bo: Your Starter for the Fermentation Journey in Sichuan
Introducing Chef Tang Bo - On flavor, patience, and finding depth through Sichuan fermentation.
Education
24 Flavors of Sichuan Cuisine – Mala (麻辣) Flavor
Part 2 of our 24-part series on the flavors of Sichuan; Mala!
Story
The Ripple Effect of Dumplings
A personal connection to food - Chloe shares her and her family's relationship with dumplings.
Education
24 Flavors of Sichuan: Fish-Fragrant
Yuxiang is a defining flavour of Sichuan cuisine. Explore why "fish-fragrant" is not quite about fish, but about history and home-cooking turned into an entire flavour profile.
Recipe
Fermented Long Beans with Minced Pork (Suān dòujiǎo chǎo ròumò / 酸豆角炒肉末)
Tangy fermented long beans, savory minced pork, gentle spice, and bright aromatics.
Recipe
Tea Eggs (Cháyè dàn / 茶叶蛋)
Learn to make stunning marbled tea eggs at home and enjoy alongside your favourite meals.
Story
My Maodong Experience in 2025
A slow living approach to winter, guided by food, memory, and simple pleasures