Little Soybean

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Mung bean cakes 绿豆馅饼
eating and recreating my favorite vegan pastry in Dali
 • 
Hannah Che
4
Guide to Yunnan's edible wild mushrooms, summer 2024
+ traveling and a brief break
 • 
Hannah Che
12
21 little dishes
Chinese vegetarian set menu, but make it unlimited
 • 
Hannah Che
9
Things I ate & cooked this week (summer edition)
not that much cooking tbh, it's hot
 • 
Hannah Che
8
Foraging for Yunnan boletus 牛肝菌
and some notes on Chinese mushroom nomenclature
 • 
Hannah Che
6
How a chef in Yunnan cooks mushrooms
creative vegan cuisine by 春天姐姐
 • 
Hannah Che
5
100% rye sourdough baozi & bing
stuffed with tofu skin and fermented sour cabbage
 • 
Hannah Che
3
Things I ate & cooked this week
heritage soybeans, fermented roses and sticky rice dumplings
 • 
Hannah Che
14
A foraged vegan dinner in a 130-year old house
Chef Amo and her private kitchen restaurant (私厨)
 • 
Hannah Che
1
Eggy tofu skin with garlic scapes
It’s Saturday in Dali and I’m drinking a strong, bracing cup of Puerh-grown coffee and watching the cafe owner’s large white dog yawn a large Samoyed…
 • 
Hannah Che
Portland recommendations
My favorite places to eat and drink (mostly vegan/vegetarian/AAPI-owned)
 • 
Hannah Che
8
Taiwanese breakfast and savory soy milk
from George Lee's new cookbook, A-Gong's Table
 • 
Hannah Che
11
Lunching on rhododendrons, hairy tofu, and konjac jelly
The premise: go to the market in Dali, Yunnan, find what’s seasonal, and cook a few dishes.
 • 
Hannah Che
2
Eating notes: free-form tofu 豆花
Seven types of douhua from Chengdu to Kunming
 • 
Hannah Che
7
Little Soybean
Little Soybean
Dispatches on regional Chinese food and vegetable-focused cooking. A newsletter by James Beard award-winning author Hannah Che.
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