Stephanie Li and Chris Thomas
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Stephanie Li and Chris Thomas, creators of Chinese Cooking Demystified, have built a successful Patreon with over 1,700 members, generating an estimated $6,477 monthly. Their focus on authentic Chinese recipes and techniques has captivated a dedicated audience.
Latest Posts
15 postsEarly Look: the Complete History of Mapo Tofu
FreeSo historical Mapo Tofu used to be... different. If you're familiar with the canonical Sichuan variety of the dish, you...
Early Look: Yunnan Peanut Milk Vegetable Soup (花生汤)
FreeAfter the monster of the video last week, we needed a simpler dish before we hop over to China for a few weeks to sort s...
Early Look: The Complete Guide to 63 Chinese Cuisines
FreeOkay, so this video has been... a long time in the works. It was supposed to be a quick one while Steph was away in Yunn...
Early Look: Big Plate Chicken Noodles, Shanxi style
FreeThe other day, we were watching this video from the esteemed travel vlogger A Xing (whose totally has English subtitles...
Early Look: Celebrating 7 Years of Using MSG
FreeA little over seven years ago, we called for MSG for the very first time in a recipe – Yunnan Dai flavor cucumber. At th...
Early Look: "Velveting" 101 (and why I don't love the word)
FreeWith this video, we wanted to talk velveting – what it is, how to do it, and why I’m… actually not crazy about the termi...
Early Look: 3 ways to get into Zhacai
FreeGo to practically any Chinese supermarket anywhere in the world, and it’s practically a guarantee that you’ll be able to...
Early Look: Fixing the Spaghetti Soup Noodle Problem, with Traditional Technique
FreeI think there’s always a temptation for recipe writers to try to squeeze Spaghetti into Asian noodle dishes. You want to...
Early Look: Are "Thai Salads" (Hakka) Chinese?
FreeThere’s no dish that tickles my brain as ‘Thai’ quite more than a Yam salad. It’s not just their sheer ubiquity in Bangk...
Early Look: Gutter Oil, the Real (Not Clickbaity) Story
FreeOkay, so apologies that this one is not a delicious recipe like we had planned - next video is a pretty cool Hakka dish...
Early Look: Fujian Fried Rice (福建炒饭)
FreeI’ve always had a real soft spot for Fujian fried rice. For many years in Shenzhen I lived right across the street from...
Early Look: How much is "One Inch of Ginger"?
FreeJust a quick one before we head out for our next trip back to China. Hopefully it's not overly navel gazy - we often get...
Early Look: Crispy Mint Ribs (Traditional Yunnan Drinking Food)
FreeFor me, deep frying herbs is a technique that I associate quite a bit with Thai cooking. Because... it’s a move that mak...
Early Look: Cantonese Rice 'Plates' (碟头饭)
FreeOk, so... you know those cliché, food bloggery, white people “rice bowls”?
Early Look: Henan Basil Noodles (荆芥拌面)
FreeThis week, we wanted to share a summer classic from the Henan province - Basil noodles - Jingjie Banmian (荆芥拌面). It'...
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- Launch Date:
- 2018-04-24
- Last Updated:
- 1 hour ago
- Total Posts:
- 103
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- 308
- Total Comments:
- 65
- Avg. per Post:
- 3.6
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- Content Type:
- SFW
- Post Frequency:
- 1.2 posts/month
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About Stephanie Li and Chris Thomas
With an estimated monthly income of $6,477 and over 1,152 paid members, Stephanie Li and Chris Thomas of Chinese Cooking Demystified have achieved remarkable financial success on Patreon. Launched in April 2018, their platform has grown steadily, attracting a loyal community of food enthusiasts. Stephanie and Chris demystify authentic Chinese cooking, providing viewers with a deeper understanding of the techniques behind their recipes. Their unique approach, which goes beyond basic recipes to explore the nuances of Chinese cuisine, has resonated with a wide audience, establishing them as leading voices in the online culinary world.