36. Coffee with Xueci Cheng — More than málà, Sichuan food can be subtly sensational too

In this episode of the Scoolinary podcast, we have a pour-over coffee made from freshly-ground beans with Xueci (or Shu-tsa, as she’s known to her friends) Cheng. She is the lightning bolt creator who has sparked an interest in Sichuan cooking with her social media and newsletter project, Chill Crisp. A former editor at one of Germany’s biggest cooking platforms, she’s zeroed in on opportunities in the food sector and has mastered a winning formula for engaging an audience. She also reveals what people are curious about with respect to Sichuan food (and Chinese food in general), and tells us what she’d most like people to know about Sichuan cuisine.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks: Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Xueci's online course, Sichuan Cuisine, at https://www.scoolinary.com/courses/sichuan-cuisine

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