HeyJaredChill Crisp
Recipes and stories from a Sichuanese. Mostly Chinese food, old and new flavors.
- Indexed issues, last 90 days
- 9
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- Sep 18, 2026
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- Jul 10, 2026
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Roasted Whole Eggplant with Double Garlic (opens the original)
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The Sichuan Charred Pepper Sauce I Want to Put on Everything (opens the original)
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While still mourning the sudden turn from heatwaves to fleece jackets and the end of tomato season, I started noticing all the peppers popping up at my local green market over the last few weeks: cayenne peppers and mysterious varieties marked scharf! to warn people off, tender padron peppers, and all kinds of innocent-looking, colorful sweet peppers.I came home with a haul of mixed peppers and turned them into a Sichuan charred pepper sauce, shaojiao jiang (烧椒酱). Cha
Sichuan Small-Fried Chicken with Pickled and Fresh Chilies (opens the original)
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When we think of chilies in Sichuan cooking, we often picture piles of dried ones or luscious red chili oil. But the chili pepper, which arrived in Sichuan only four or five centuries ago, has since become foundational to the cuisine in many different forms. Sichuan cooks use it fresh, fermented, dried, soaked, and fried, as well as in condiments like doubanjiang. <a class="image-link image2 is-viewable-img" href="https://substackcdn.com/im
Fermenting Tofu: How to Make Hairy Tofu and Furu (opens the original)
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I’ve been eating furu (fermented bean curd) my whole life. But I didn’t really think about making it from scratch until I started encountering hairy tofu (mao doufu, 毛豆腐) in China in the last two years. I saw it in farmers’ markets, tourist attractions, and restaurants, from Sichuan to Yunnan: firm blocks of tofu covered in a dense layer of white mold. In Neijiang, it’s
5 Homemade Iced Teas I’ve Been Loving (opens the original)
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Everyone knows it has been quite hot. Still. I read a Reddit comment saying we’re not having heatwaves in Germany anymore, just “a few cool waves now.” Painfully accurate. And yet, the first bit of summer nostalgia already rushed in when I spotted the fall and Halloween decorations popping up. Seeing a pile of pumpkins is like a jump scare, which reminded me that, despite everything, I am a summer person. One thing I’ve been making at home is different variations of iced tea using the cold-brew
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