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Weekly Markets in Dali Yunnan 丨 大理赶街 I went to seven markets in Yunnan in one week during my trip last Dec-Jan, and here are two from Dali (Fengyi and Dengchuan), where I came across fun new ingredie
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Rushan cheese making in Dengchuan, Yunnan Dengchuan (邓川), a town north of Dali, is known for its dairy products. The Bai people have been making rushan (乳扇)@for hundreds of years, and the local cattl
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Dong Po Rou, Hong Shao Rou, or red-braised pork, no matter how you call it, this dish is a thousand-year love letter. Most of the research here is based on Professor Wu Jen-Shu’s paper, “The Inventio
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Winter-to-Spring Rice 丨 冬去春来饭 Inspired by a seasonal dish from Xin Rong Ji, the idea is to combine winter ingredients, like homemade cured meat made around the coldest time of the year, with fresh sp
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How I used 600g ramps (wild garlic) in kimchi, pancakes, and wontons • Ramp kimchi is based on the Asian chive kimchi from @maangchi (I used less fish sauce)�• Ramp pancakes is based on my scallion
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A guide to Shaoxing wine丨绍兴黄酒 In Chinese cooking, shaoxing wine is used for three main reasons: removing unpleasant flavors and odors (qu xing, 去腥), adding aroma (zeng xiang, 增香), and forming the bas
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My big guide to eating in Chengdu Sichuan with 40+ places is out 🤓 https://chillcrispbyxueci.substack.com/p/my-guide-to-eating-in-chengdu-sichuan #chinesefood #sichuanfood
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Preserved radish omelette with ramps / wild garlic / Bärlauch A seasonal twist on the classic cai pu dan (chai poh neng) 菜脯蛋. Full recipe coming soon via link in bio. The book I mentioned is Forbidd
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Di San Xian (地三鲜) stir-fried eggplant, potato, and bell pepper I first fell for this Dongbei classic in dumpling shops in Chengdu, three humble vegetables transformed into something deeply comforting
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What we ate in Zunyi, northern Guizhou. Following our road trip from southern Sichuan, now we’ve crossed the border and arrived in Zunyi 遵义 to see China’s largest chili trading center, eat chili chi
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Black sesame Tangyuan with sweet fermented rice丨醪糟黑芝麻汤圆 Happy Lantern Festival! 元宵节快乐! 🏮 The recipes for tang yuan and sweet fermented rice (Laozao 醪糟, but also known as jiuniang酒酿) can be found li
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Sichuan wind-cured pork belly (La Rou) 丨四川腊肉 A bit late to the party because we had the coldest Jan/Feb here in Berlin, so it took me longer to finish this project! The whole process and what I learn
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About @chill_crisp

Xueci is a Instagram micro influencer in the Digital creator category. With 68.6K followers and 12 posts, chill_crisp's account shows a follower-to-following ratio of 115.7:1. This profile demonstrates strong community engagement within its niche. View all content anonymously on Pictame - no login required.

chill_crisp's engagement rate sits at 4.88%. That's 95% above what you'd typically see for accounts with 10K-100K followers (average 2.5%) — a sign of a genuinely connected audience.

Out of the last 12 posts, 100% are videos and 0% are photos. Content shows up about every 7 days. Captions lean moderate, averaging 374 characters.

4.88% engagement rate — 95% above average for 10K-100K follower accounts.
Posts about every 7 days.
115.7:1 follower-to-following ratio.

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chill_crisp
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@chill_crisp

Xueci

PublicDigital creator
Posts
12
Followers
68.6K
Top Hashtags
#chinesefood#sichuanfood#yunnan#cheesemaking#porkbelly#rice#bärlauch#ramps

Explore the most impactful hashtags used in recent posts. These tags highlight the core interests and trending topics that define this profile's digital influence and content strategy.

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Popular Hashtags

#home#tiktok#christmas#instapic#photoshoot#igers#artwork#catsofinstagram#architecture#dance#instafashion#inspiration
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Avg. Comments
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Engagement
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Berlin & Sichuan mostly Chinese flavors, old and new ✉️ chillandcrisp@gmail.com

chillcrispbyxueci.substack.com...
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