Snout & Seek

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Explore and discover culinary culture with Snout & Seek. 🌉 bridged from ⁂ https://www.snoutandseek.com/, follow @ap.brid.gy to interact

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Longform Stories

The Accidental Delicacy

Chloe shares her thoughts and opinions on the concept of delicacies in our modern era.

4d ago·7 min read·1319 words

Kibbeling with Ravigotte Sauce

Cook-a-long with Chef Arnold as he takes us through one of his Dutch favourites - Kibbeling with Ravigotte Sauce.

Jun 11·5 min read·852 words

Baijiu: The Moving Banquet

Learn about the foundations of baijiu and the culture that surrounds it to better understand dining in China.

Jun 8·13 min read·2596 words

Chengdu City Walk: The Truly Delicious Small Eateries Around Kuanzhai Alley

Follow ZhuangZhuang as she guides us through a Chengdu City Walk to explore hole-in-the-wall eateries in Kuanzhai Alley.

Jun 5·7 min read·1351 words

24 Flavors of Sichuan - Home Style Flavor (Jiachang wei)

Next in our 24 Flavors of Sichuan - Home Style Flavor. Otherwise known as, Jiachang wei.

Jun 1·5 min read·951 words

From Mountain Necessity to City Craving: The Story of Guizhou Sour Soup

Follow the story of Guizhou's famous sour soup throughout China.

May 26·7 min read·1382 words

Sour Soup Fish Hotpot - A Guizhou Staple

If you think eating the fish is the whole point of sour soup fish, you would be mistaken.

May 25·1 min read·200 words

Cooking Red Sour Soup in a Miao Family

Almost every household in Guizhou keeps some form of sour soup base at home.

May 25·1 min read·179 words

Miao Community in Danzhai, Guizhou

Guizhou is defined by its mountains. Around 92.5% of the province is made up of mountainous and hilly terrain.

May 25·1 min read·181 words

Sour Soup Fermentation in Ceramic Urns

Guizhou sour soup is made from remarkably simple ingredients, yet the flavor it produces is powerful and memorable.

May 25·1 min read·126 words

The Chengdu Way of Eating Dumplings

Come and learn the authentic Chengdu way of eating China's most famous food - dumplings.

May 24·6 min read·1111 words

Yunnan Rice Noodles, Served Cold

Have you ever tried cold rice noodles before? Join us in Yunnan to try these special noodles.

May 20·6 min read·1076 words

Coconut and Pandan Bonbons with Cardamom

Join Chef Arnold Kuiper as he takes us on a delicious journey to create coconut and pandan bonbons!

May 18·6 min read·1186 words

Mountains Offer Both Resources and Inspiration for Food

In Guizhou, mountains once meant isolation, where difficult terrain makes travel and communication challenging.

May 16·1 min read·176 words

Guizhou Is Gifted for Fermentation

Guizhou’s cool, humid climate has long made it an ideal place for fermentation.

May 16·1 min read·193 words

A Popular Restaurant Hidden in a Residential Building

You can tell food plays an important role in Guizhou when you come across a long line in the middle of a residential building.

May 16·1 min read·159 words

Potato Chips Are Everywhere

Guizhou is known for food that feels distinct from much of China, bold, sour, spicy, and full of character.

May 16·1 min read·165 words

Welcome to the Kingdom of Potatoes: Guizhou

If there is one ingredient that defines Guizhou street food, it is the potato.

May 16·1 min read·187 words

Baijiu at Different Aging Stages

An indistinguishable sight - the difference in year-to-year aging of baijiu.

May 12·1 min read·16 words

Traditional Soy Sauce in the Making

If you think putting soybeans into a jar with salt and water is enough to make soy sauce, it’s really just the beginning.

May 12·1 min read·29 words

Sichuan’s Million Year Pursuit of the Sea – Haiwei (Flavors of the Sea).

Land-locked Sichuan still has deep roots to the ocean. Come explore Haiwei flavor noodles.

May 8·1 min read·27 words

Crab Curry: A Fresh-Ground Sri Lankan Classic

Chef Arnold Kuiper has prepared a spicy crab curry for you to try in this week's recipe!

May 6·1 min read·24 words

Ally Jiang: In My Comfort Zone, I Aspire to Excel at One Small Thing

Part 2 of Chloe's profile on Ally Jiang, the solo female entrepreneur with her own world-class bakery in Chengdu.

May 5·1 min read·33 words

Dan Hong Gao (蛋烘糕), A Chengdu Snack I Remember Well

Episode 2 of ZhuangZhuang's epic snack tour down memory lane in Sichuan.

May 2·1 min read·22 words

Part One: Chengdu Snacks I Grew Up With

A new series: nostalgic dishes from childhood. Zhuangzhuang shares her childhood snacks from Chengdu.

Apr 23·1 min read·22 words

Soy Sauce Factory near the Chishui River

A look over Xianshi Soy Sauce's factory next to the Chishui river.

Apr 21·1 min read·19 words

Steaming Sorghum for Baijiu Brewing

To many people’s surprise, baijiu is made very differently from rice wine. Instead of liquid fermentation, it follows a solid-state process.

Apr 21·1 min read·26 words

Tofu Molding in Water

Making tofu by hand has been part of Chinese food culture for over two thousand years, traditionally traced back to the Han dynasty.

Apr 21·1 min read·27 words

Ceramic Pickling Jars Are Everywhere

You can't say you've been to Sichuan if you haven't stumbled upon rows of ceramic pickling jars.

Apr 21·1 min read·22 words

Rock Sugar for Pickling in Sichuan

These large chunks of rock sugar used in pickling are often not made from sugarcane.

Apr 21·1 min read·21 words

Soy Sauce Fermentation in Progress

The beautiful sight of soy sauce fermentation - rich dark soy sauce collects in the middle giving a deep aroma in the air.

Apr 21·1 min read·28 words

Salmon Tartare with Fermented Ants

An unusual topping to salmon tartare - today we bring you fermented ants.

Apr 21·1 min read·18 words

Working in a Professional Chinese Kitchen

During our visit to Luzhou, we spent time with our old friend Chef Tang at MountRiver Restaurant.

Apr 21·1 min read·23 words

Wontons in Doubanjiang Broth

Pixian doubanjiang, often described as the soul of Sichuan cuisine, is a traditional fermented condiment.

Apr 21·1 min read·19 words

Spring and Summer Markets in Liangshan

Come discover the Spring and Summer Markets in Liangshan: Wild Plants for Food, Medicine, and Tea.

Apr 20·1 min read·22 words

Mala Devilled Prawns: A Sichuan-Sri Lankan Fusion

Chef Arnold, combines flavors from a recent trip back to his homeland of Sri Lanka and time in China to create Mala Devilled Prawns.

Apr 16·1 min read·31 words

Ally Jiang: Baking Wasn’t Part of the Plan

Introducing Ally Jiang - baker extraordinaire and solo female entrepreneur from Chengdu.

Apr 13·1 min read·20 words

Fermented Plums for Drinks and Seasoning

Often associated with Japan, fermented plums are widely used across East Asia, with their own expressions found throughout China.

Apr 11·1 min read·25 words

Doubanjiang Requires Daily Care

Doubanjiang is not something you leave alone. A shifu uses a bamboo stick to stir every day.

Apr 11·1 min read·21 words

Flambé in Chinese Cooking

宫保鸡丁 (gōng bǎo jī dīng), or Kung Pao Chicken, is a classic Sichuan dish that brings together fermented condiments and a final touch of baijiu.

Apr 11·1 min read·29 words

Traditional Techniques with a Modern Approach

Soy sauce and doubanjiang are still made by hand in many places, following methods passed down over centuries.

Apr 11·1 min read·24 words

Doubanjiang Is a Time Capsule

豆瓣酱 (dòubànjiàng), or fermented broad bean and chili paste, sits at the heart of Sichuan cooking.

Apr 11·1 min read·21 words

Learning About Baijiu and Sorghum

Many people know baijiu, but far fewer know what shapes it.

Apr 11·1 min read·16 words

Spring Ginger in a Local Sichuan Market

Ginger runs deep in Sichuan cooking, but not all ginger is treated the same.

Apr 11·1 min read·21 words

Chinese Donut in Southwest China

糖油果子 (táng yóu guǒ zi) is a round dough fried in hot oil and coated in caramelized brown sugar.

Apr 11·1 min read·24 words

Giant Steamer Baskets in Luzhou

Giant steamer baskets in Luzhou are built from the bamboo that grows all around Sichuan.

Apr 11·1 min read·20 words

Mother Brine of Sichuan Paocai

Mother brine, to many people’s surprise, is an essential part of Sichuan fermentation if you are to make great paocai.

Apr 11·1 min read·25 words

Cili: The Understated King of Vitamin C

Come learn about Cili - a local fruit in Mianning, full of vitamin C. This small spiky fruit has been a local staple for hundreds of years.

Mar 30·1 min read·34 words

Sri Lankan Chicken Curry Pithivier

Follow Chef Arnold Kuiper to make a Sri Lankan Chicken Curry Pithivier - the authentic way.

Mar 13·1 min read·21 words

Buckwheat: The Grain That Sustains the Yi People

Come explore a simple ingredient that sustains an entire way of life for the Yi people in China - Buckwheat.

Mar 12·1 min read·28 words

“Eastern Chocolate” – Liangshan Brown Sugar

Come and experience a delectable sweet that stands next to chocolate in its decadence - Liangshan Brown Sugar.

Mar 10·1 min read·24 words

Sri Lankan Black Pork Curry

Follow chef Arnold Kuiper to make Sri Lankan Black Pork Curry - a delicious hot and spicy dish!

Mar 5·1 min read·23 words

Chinese Olive Oil That Rivals the Mediterranean

Come and learn about Taiwanese entrepreneur developing world-class extra virgin olive oil in Mianning, Sichuan, China.

Mar 4·1 min read·23 words

Before Sushi: The Ancient Chinese Art of Zha (鮓)

Rice is not only a staple, but a tool for flavor, through fermentation, rice can create entirely new flavors.

Mar 2·1 min read·28 words

24 Flavors of Sichuan Cuisine – Smoked Aroma (烟香, Yān Xiāng) Flavor

Smoke is one of Sichuan cuisine’s most distinctive ways of building flavor. Over days of smoking, drying, and resting - the smoky flavor settles.

Feb 28·1 min read·36 words

From Avocado to Coffee, A Mind-opening Journey

For people in Yunnan, coffee and avocado are foreign crops that have brought more than economic opportunity. They’ve helped build a better life, and opened a wider world beyond the mountains.

Feb 23·1 min read·38 words

Clay Pot Rice (Bāozǎi fàn / 煲仔饭) with Sichuan Spicy Smoked Sausages and Matsutake Mushroom

Fragrant rice cooked in a clay pot until fluffy on top and crisp at the base, finished with savory soy sauce and sliced sausage. Simple, comforting, and deeply satisfying.

Feb 22·1 min read·44 words

Guardians on the Mountain: The Flock That Feeds a People

Come learn about the Yi people in Liangshan, Sichuan who shepherd sheep in the mountains to protect and feed their communities.

Feb 21·1 min read·31 words

Gevulde Koeken – Almond Filled Cookies

Follow Arnold Kuiper to create delicious Almond Filled Cookies - Gevulde Koeken!

Feb 19·1 min read·18 words

New Premium Subscriptions Launched

Snout & Seek officially launches premium paid subscription tiers.

Feb 17·1 min read·13 words

Entering the Year of the Horse

Our team would like to wish you and your loved ones a very special, happy, and prosperous new year this year!

Feb 16·1 min read·27 words

Sunshine over red coffee cherries

Even in January, Yunnan can feel bright and sunlit.

Feb 14·1 min read·14 words

The basket used to collect coffee cherries

During harvest season, workers use baskets like this to pick ripe cherries before they over-ripen and darken.

Feb 14·1 min read·24 words

Coffee cherries at different stages of sun-drying

Coffee processing is highly labor-intensive.

Feb 14·1 min read·12 words

Local coffee farmers are benefiting from growing coffee

Compared with tea, coffee is still a relatively new crop here, but more farmers in Yunnan are beginning to see real returns from planting coffee trees.

Feb 14·1 min read·34 words

Sun-drying coffee fruit on the ground in Yunnan

Yunnan’s plateau climate makes it a great place for coffee processing.

Feb 14·1 min read·19 words

Separating Pu’er tea leaves for brewing

Unlike many loose-leaf teas in other regions of China, Pu’er is often pressed into a tight “puck” (cake).

Feb 14·1 min read·24 words

Daily offering for the Buddha in Jingmai

Each morning, devoted Dai Buddhist worshippers visit the local temple to present breakfast offerings, most often centered around rice as the staple.

Feb 14·1 min read·29 words

A basket of Gu Niang Guo (Ground Cherry)

Gu niang guo (姑娘果), also known as ground cherry, cape gooseberry, or goldenberry.

Feb 14·1 min read·21 words

Tea pot hanging over a fire pit

Tea in Yunnan isn’t treated as something formal or fussy the way it often is in Zhejiang or Fujian.

Feb 14·1 min read·26 words

Fermented vegetables in glass jars

One difference we noticed in Yunnan compared with Sichuan is how fermented condiments show up in everyday cooking.

Feb 14·1 min read·23 words

Everything can be dried in Yunnan

From giant bean pods to cured meat, Yunnan is blessed with one of the most ideal climates in China for air-drying.

Feb 14·1 min read·27 words

Tea tree flowers drying on a bamboo winnowing basket in the Jingmai Mountains, Yunnan

One of the most fascinating parts of rural life is how people make full use of what the land offers.

Feb 14·1 min read·34 words

A Bulang woman sorting tea leaves at the front of her shop

One of the most common sights in the traditional villages of the Jingmai Mountains is a row of small tea shops.

Feb 14·1 min read·33 words

Local flowers in Yunnan carry medicinal significance

As we walk into the ancient tea tree forest, we start to notice the sheer range of flora and fauna.

Feb 14·1 min read·27 words

A local guide in Yunnan introduces Yunnan olives.

They are also known as 滇橄榄 (dian gan lan). This round fruit has a distinctive flavor that starts slightly astringent, then turns sweet and refreshing.

Feb 14·1 min read·33 words

Yifei Guo: A Daughter of Baijiu, A Builder of Home

Meet, Yifei Guo, a new generation born into baijiu during a tumultuous time for the industry.

Feb 13·1 min read·26 words

Indonesia’s Umami Bomb: Nasi Goreng

Arnold Kuiper takes us through his favourite fried rice recipe: Nasi Goreng.

Feb 12·1 min read·17 words

Mianning - Sichuan’s Finest Ham-Producing Region

Sustained through generations of lived experience and craftsmanship, the ham workshops here reveal how farmers understand and respond to local climate and terroir.

Feb 11·1 min read·29 words

Yi Pickled Greens: Fermentation from the High Mountains

Explore the Yi traditions of pickled greens that appear in all aspects of local Yi life.

Feb 9·1 min read·24 words

In Yunnan, Food and Drink Offer a Glimpse of Real Life

Chloe Wang offers us a story into her recent trip to Yunnan to experience coffee and tea culture, and maybe a little of the unexpected.

Feb 6·1 min read·36 words

Cashew Nut and Kithul Treacle Tart

Follow along with Arnold Kuiper as he treats us to a delightful cashew nut and kithul treacle tart this week!

Feb 5·1 min read·26 words

Lemongrass Petite Choux

Follow along with Arnold Kuiper as he takes us through his delicious lemongrass petite choux pastry puffs!

Jan 29·1 min read·20 words

Let Old Seeds Adrift Awaken the Earth

The story of a seed keeper’s work in a world of disappearing agriculture.

Dec 22·1 min read·20 words

24 Flavors of Sichuan Cuisine – Mala (麻辣) Flavor

Part 2 of our 24-part series on the flavors of Sichuan; Mala!

Dec 12·1 min read·21 words

The Market That Bridges City and Home

A story of home, nature, and the moments we carve out in our lives to experience connection and peace in a busy life.

Dec 8·1 min read·30 words

24 Flavors of Sichuan: Fish-Fragrant

Yuxiang is a defining flavour of Sichuan cuisine. Explore why "fish-fragrant" is not quite about fish, but about history and home-cooking turned into an entire flavour profile.