Profile
Wei Yuan: Between Expression and Precision, I Choose Joy
Meet Wei Yuan, a new restaurateur in Chengdu creating new food and good vibes.
Chloe
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
Recipe
Sichuan Pao Cai (Sìchuān pàocài / 四川泡菜) – Sichuan Fermented Vegetables
Learn to make Sichuan Pao Cai - a foundation of daily Sichuan cooking.
Story
From Plates to People: Arnold’s New Way Forward
When the kitchens closed, Arnold’s path shifted—from fast-paced service to teaching, learning, and discovering the people behind the food.
Story
How Do You Know When Food Is Your Calling?
Discover the early story of Arnold, a chef shaped by Sri Lankan and Dutch cultures, as he finds purpose through food, memory, and quiet mastery.
Origins
The People Who Decided to Bite into Chili Peppers
The origin of spicy chili peppers in Chinese food.
Education
Fermentation - The Backbone of Sichuan Cuisine and the Secret to Mind-blasting Flavor
The importance of fermentation in Sichuan.
Story
Snout & Seek - The Journey We Are On
The foundations that brought Snout & Seek to life - a need to share culture and food.