Story
The Accidental Delicacy
Chloe shares her thoughts and opinions on the concept of delicacies in our modern era.
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.
Education
Baijiu: The Moving Banquet
Learn about the foundations of baijiu and the culture that surrounds it to better understand dining in China.
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.
Culture
From Mountain Necessity to City Craving: The Story of Guizhou Sour Soup
Follow the story of Guizhou's famous sour soup throughout China.
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.
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.
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.
Profile
Ally Jiang: Baking Wasn’t Part of the Plan
Introducing Ally Jiang - baker extraordinaire and solo female entrepreneur from Chengdu.
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.
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.