Taster
Xueci Cheng
Food writer, Chill Crisp
Sichuan-born, Berlin-based food writer and recipe developer who covers Sichuan and regional Chinese ingredients in her newsletter Chill Crisp.
Xueci Cheng is cited in 2 MyTastr rankings: best chinese black vinegar and best doubanjiang (chili bean paste).
Their 3 picks
- 2
Hengshun Chinkiang Vinegar
#2 in best chinese black vinegar · also chosen by Xueci Cheng
- 4
- 1
Juan Cheng Pixian Doubanjiang
#1 in best doubanjiang (chili bean paste) · also chosen by Xueci Cheng
Cited from public sources; Xueci Cheng has not endorsed MyTastr.