Snout & Seek - Discover Culinary Wonders
Snout & Seek - Discover Culinary Wonders
Culinary Culture Exploration & Discovery
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Snout & Seek - Discover Culinary Wonders

Chloe

The core founder - Chloe Wang - hailing from Tianjin, China and having been educated by Le Cordon Bleu in both Canada and Spain and having worked in some of Ottawa's best kitchens.

Nature Bites: Growing at Her Own Pace
Profile

Nature Bites: Growing at Her Own Pace

Parts 4-6 of our profile on SanSan and Nature Bites. Life making kombucha in Guizhou.
Dark deep red oil texture
Education

24 Flavors of Sichuan: Red Chili Oil Flavor (Hongyou Wei)

Next in our 24 Flavors of Sichuan Series - Red Chili Oil Flavor. Otherwise known as, Hongyou Wei.
SanSan - the founder of Nature Bites in Guizhou, China sits at the bar in her small cafe.
Profile

Sansan: Kombucha Is a Surprise on My Personal Quest for the Life I Want

Meet SanSan, the founder and creator of Nature Bites, a local artisan kombucha brand in Guizhou, China.
Compound soy sauce in a white dish on a wooden cutting board surrounded by its raw ingredients.
Recipe

Sichuan Compound Soy Sauce (复制酱油)

An understated sauce that will transform and elevate the flavours to come out of your kitchen.
Giacomo Lorandi pouring out soy sauce in Luzhou.
Profile

Giacomo Lorandi: “I am as concerned about fermentation as I am in love with it”

Meet Giacomo Lorandi, a fermentation researcher from Italy exploring the world of fermentation, food, and culture.
A Yin Yang with KFC on one half and kale on the other.
Opinion

The Yin and Yang of Appetite

Balancing comfort, curiosity, and the way we eat. Welcome to the Yin and Yang of appetite.
Local Chinese minorities gather for breakfast in food stalls in a morning market in Guizhou.
Story

Where Fermentation Finds a Home

Take a trip to Guiyang, Guizhou with Chloe to explore a fermentation festival, attracting fermenters from around the world.
Shanghai Scallion Oil Noodles - light golden brown noodles with crispy scallion shoots on top
Recipe

Shanghai Scallion Oil Noodles (葱油拌面)

Follow Chloe as she takes us through a simple yet wildly delicious bowl of Shanghai scallion noodles.
A small loose pyramid stack of white tofu cubes on a cutting board.
Story

The Accidental Delicacy

Chloe shares her thoughts and opinions on the concept of delicacies in our modern era.
Six hands holding out baijiu shot glasses clinking them together as a group.
Education

Baijiu: The Moving Banquet

Learn about the foundations of baijiu and the culture that surrounds it to better understand dining in China.
A white plate with stirfried meat and green vegetables in an orange-brown sauce.
Education

24 Flavors of Sichuan - Home Style Flavor (Jiachang wei)

Next in our 24 Flavors of Sichuan - Home Style Flavor. Otherwise known as, Jiachang wei.
Guizhou fish hotpot being cooked on a portable gas stove.
Culture

From Mountain Necessity to City Craving: The Story of Guizhou Sour Soup

Follow the story of Guizhou's famous sour soup throughout China.
A bowl of beige haiwei noodles featuring mushrooms and chicken in a white bowl.
Education

Sichuan’s Million Year Pursuit of the Sea – Haiwei (Flavors of the Sea).

Land-locked Sichuan still has deep roots to the ocean. Come explore Haiwei flavor noodles.
Ally Jiang pulling bakery trays from their rack, each filled with laminated pastries.
Profile

Ally Jiang: In My Comfort Zone, I Aspire to Excel at One Small Thing

Part 2 of Chloe's profile on Ally Jiang, the solo female entrepreneur with her own world-class bakery in Chengdu.
A white bowl filled with redish-brown Guaiwei sauce and noodles being held up out of the bowl by chopsticks.
Education

24 Flavors of Sichuan Cuisine - Strange Flavor (guài wèi)

Discover Guaiwei - also known as, strange flavor. This oddly delightful flavor is one of Sichuan's best kept secrets.
A photo of Ally Jiang, a baker and entrepeneur, standing in her chefs outfit and apron at the checkout counter of her bakery
Profile

Ally Jiang: Baking Wasn’t Part of the Plan

Introducing Ally Jiang - baker extraordinaire and solo female entrepreneur from Chengdu.
Smoked Sichuan sausage and fish are hanging out on display.
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.
A farmer lowers a crop of avocados into a black plastic crate already full.
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.