Xueci Cheng, Author at The Mala Market

Xueci Cheng

Xueci Cheng is a recipe developer and culinary creative based in Berlin, Germany. Born and raised in Sichuan, she has lived in different parts of the province, including Guangyuan, Mianyang and Chengdu. After moving to Germany in 2015, she began a quest to recreate the tastes of her home. Her journey led her to become a food editor at a German cooking platform, and to found Chill Crisp, a food media project where she shares videos and newsletters that delve into Sichuan and other regional Chinese food, blending historical context, personal stories and cooking techniques. Xueci’s work can be found on her Instagram, @chill_crisp, and her newsletter: chillcrispbyxueci.substack.com.

How to Cook With Douchi (Fermented Soybeans)

Xueci Cheng

Sichuan Salt-Fried Pork (Yan Jian Rou, 盐煎肉)

Yunnan Rice Noodles With Tofu (Douhua Mixian, 豆花米线)

Sichuan Beef With Tangerine Peel (Chenpi Niurou, 陈皮牛肉)

Sichuan Vegetable Shaokao (Kao Sucai, 烤素菜)

Sichuan Tangy Stir-Fried Cabbage (Culiu Baicai, 醋熘白菜)

Sichuan Dry Pot With Chicken Wings and Shrimp (Ganguo Jichi Xia 干锅鸡翅虾)

Cantonese Chicken With Black Bean Sauce (Douchi Ji, 豆豉鸡)

Hunan Pan-Fried Tofu With Black Bean Sauce (Jiaxiang Doufu,家乡豆腐)

Chongqing Blanket Noodles With Stewed Beef (Niurou Pugaimian, 牛肉铺盖面)

Sichuan Spicy Braised Chicken With Taro (Yuer Ji, 芋儿鸡)

Stir-Fried Pork Slivers With Pickled Mustard (Zhacai Rousi, 榨菜肉丝)

Yibin Fresh-Chili Beef Noodles (Shengjiao Niurou Mian, 生椒牛肉面)

Sichuan Stir-Fried Chicken With Yacai (Jimi Yacai, 鸡米芽菜)