Happy that you're writing more long-form content and in an online space where you own all your own content (vs social media which I don't really use myself). Easy subscription from me and happy to support more vegan chinese content! Looking forward to your culinary adventures. I hope you will continue to host those recipes on plant based wok as well - or perhaps offer a downloadable archive for paid subscribers?
Hi Hannah! I honestly cannot recall how I came across your substack, but I’ve just read this post and am VERY much looking forward to following this next chapter of yours. As someone who is the type to just leave the good Chinese cooking to my grandma, I feel that there’s a lot that I’ll learn from you :)
Love your book! I particularly like the explorations of the history of Chinese Buddhism’s relationship to vegetarianism. Congrats on the move! I am excited for this!
Congratulations Hannah!!! For the birthday, the move, and the Substack! I still read your book (given to me as a Christmas gift last year, by @Shanshan Maggie Zeng) from time to time, when I need inspiration (and encouragement) for eating less meat and more veggie!
Happy to have discovered your newsletter, Hannah! I am unfamiliar with chinese cuisine. I am looking forward to learning from you and getting inspired. 😀
Happy that you're writing more long-form content and in an online space where you own all your own content (vs social media which I don't really use myself). Easy subscription from me and happy to support more vegan chinese content! Looking forward to your culinary adventures. I hope you will continue to host those recipes on plant based wok as well - or perhaps offer a downloadable archive for paid subscribers?
Thank you so much!! And yes, that's a great idea, would love to do a categorized archive.
This sounds wonderful! Good luck with the journey here and I look forward to reading and learning more
Thank you so much! Look forward to reading your work as well!
Hi Hannah! I honestly cannot recall how I came across your substack, but I’ve just read this post and am VERY much looking forward to following this next chapter of yours. As someone who is the type to just leave the good Chinese cooking to my grandma, I feel that there’s a lot that I’ll learn from you :)
Thanks for reading! So glad you’re here 😊
Love your book! I particularly like the explorations of the history of Chinese Buddhism’s relationship to vegetarianism. Congrats on the move! I am excited for this!
YAY!!!
Congratulations Hannah!!! For the birthday, the move, and the Substack! I still read your book (given to me as a Christmas gift last year, by @Shanshan Maggie Zeng) from time to time, when I need inspiration (and encouragement) for eating less meat and more veggie!
I also wrote on Substack, and, just came back from Shanghai a week ago. My posting today was about food in Shanghai :). If you feel so inclined, https://immigrantsjourney.substack.com/p/sustenance-the-hallowed-primacy-of
Enjoy writing and Shanghai!!!
Love this!! Excited to continue following your writing.
I love your cookbook and am so excited that you’ll be talking koji/qu ferments on here, woohoo! 🙌
So excited for your new chapter, Hannah! Can't wait for your upcoming Shanghai tofu tour ;)
This is so awesome, Hannah! Wow -- I am super excited to see what you find in the future!
Happy to have discovered your newsletter, Hannah! I am unfamiliar with chinese cuisine. I am looking forward to learning from you and getting inspired. 😀