- Following 602
- Followers 76.9K
- Engagement 22.04%
- Avg likes 19.8K
- Avg comments 81
About Xueci
Xueci (@chill_crisp) is a Digital creator creator on Instagram, also filed under Travel. The account has 76,895 followers and 257 published posts. Recent posts average 19,796 likes and 81 comments, an engagement rate of 22.04%.
With 76.9K followers, Xueci is a micro creator by the common 10,000 to 100,000 definition. Set against 602 accounts followed, the audience works out to about 128 followers per account Xueci follows. Xueci uses an Instagram professional account. Flinque files Xueci under Digital creator, with Travel as a secondary category.
The Instagram bio for Xueci runs to 8 words across 3 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Xueci dates from June 2026.
Story Highlights
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257 Posts
All 10 recent posts Flinque holds for Xueci are videos. 257 published posts give Xueci a moderate archive on Instagram. Against the audience, that is roughly 299 followers for each post published. Xueci also keeps 9 story highlights on the profile. All 10 carry captions, averaging 68 words each. The captions are written mainly in English. Words that recur across them include chinesefood, read, chinese, making and tofu. The captions tag #chinesefood, #ferment, #fermentedfoods, #sichuanfood and #yunnan.
Often translated as fermented black beans, douchi is actually made from yellow or black soybeans and comes in shades of red, orange, beige, brown, and black. These fermented beans bring savoriness and umami to many Chinese dishes such as mapo tofu, steamed ribs, small-fried pork.
Read the full guide here:
#chinesefood #ferment
My attempt at making furu (fermented bean curd) at home: After growing white mold on tofu with a commercial starter for about 24 hours, I seasoned the cubes with Chinese baijiu, chili flakes, salt, and five spice powder, then let them ferment for about 2 weeks (including 1 week in the fridge).
After two weeks, the tofu cubes have become softer and creamier, and are already close to what I’m aiming for, though not yet as buttery as commercially made furu. So I’m letting them ferment a few more days at room temperature before moving them to the fridge.
Read more about what furu is and how to cook with it:
#chinesefood #fermentedfoods
My first attempt at making furu (fermented bean curd) at home!
I used a commercial fermented tofu starter called furu qu (腐乳曲), which mainly contains Mucor (毛霉菌）, to grow this white mold on the tofu. In the book Sandor Katz’s Fermentation Journeys, he also suggests that a tempeh starter could work.
Read more about this condiment:
#chinesefood #ferment
Inspired by my travel to Luoquan, an ancient town specializing in tofu making in southern Sichuan.
Recipe link in bio!
#chinesefood #sichuanfood
I went to seven markets in Yunnan in one week during my trip last Dec-Jan, and here are two from Dali (Fengyi and Dengchuan), where I came across fun new ingredients like suan mugua 酸木瓜 (Chinese quince), which is widely used in sour dishes and vinegar-making and cheese making.
Bowls of rice noodles, I also ended up trying one of the most adventurous dishes of the trip, shengpi 生皮 (but have you heard of German METT?).
Read more here:
#chinesefood #yunnan
Dengchuan (邓川), a town north of Dali, is known for its dairy products. The Bai people have been making rushan (乳扇) hundreds of years, and the local cattle produce especially rich milk, with a fat content that can exceed 5% (compared to around 3.5–3.8% in standard milk).
Read more here:
#chinesefood #cheesemaking
Most of the research here is based on Professor Wu Jen-Shu’s paper, “The Invention and Spread of Dongpo Pork” (東坡肉的形成與流衍初探, 巫仁恕), published in 2018.
For the full history, recipe, and tips:
#chinesefood #porkbelly
Inspired by a seasonal dish from Xin Rong Ji, the idea is to combine winter ingredients, like homemade cured meat made around the coldest time of the year, with fresh spring produce. The original version uses bamboo shoots and Chinese chive, but I swapped in asparagus and wild garlic instead.
Full recipe is in my newsletter linked in bio.
#chinesefood #rice
• Ramp kimchi is based on the Asian chive kimchi from (I used less fish sauce)�• Ramp pancakes is based on my scallion pancake recipe (you can find it in my newsletter)�• Ramp wonton filling: ramps, pork, shrimp, ginger, garlic, scallions, salt, Shaoxing wine, sesame oil, soy sauce, oyster sauce (let me know if you’d like the detailed pork & shrimp wonton recipe!)
Thanks for the 野韭菜 gift and delivery
#bärlauch #ramps #wildgarlic
In Chinese cooking, shaoxing wine is used for three main reasons: removing unpleasant flavors and odors (qu xing, 去腥), adding aroma (zeng xiang, 增香), and forming the base of drunken dishes (zui, 醉).
Read more about its production, history, and how it’s used in Chinese cooking here:
#chinesefood
Thumbnails are unavailable for 10 of these 10 posts. Open a tile to view the post on Instagram.
Xueci's engagement
Xueci's engagement rate on Instagram is 22.04%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 5 followers. Likes outnumber comments by roughly 244 to 1, with 19,796 likes and 81 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
22.04%
- Avg likes
- 19.8K
- Avg comments
- 81
- Interactions : followers
- 1 : 5
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Frequently asked questions
These answers about Xueci are generated from the Instagram profile data Flinque holds for the account.
Who is Xueci?
Xueci (@chill_crisp) is a Digital creator creator on Instagram, also filed under Travel. Xueci uses an Instagram professional account. The Instagram bio for Xueci runs to 8 words across 3 lines.
How many followers does Xueci have?
Xueci has 76,895 followers on Instagram (76.9K). Set against 602 accounts followed, the audience works out to about 128 followers per account Xueci follows. 257 published posts give Xueci a moderate archive on Instagram.
What is Xueci's engagement rate?
Xueci's engagement rate on Instagram is 22.04%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 5 followers. Likes outnumber comments by roughly 244 to 1, with 19,796 likes and 81 comments on an average post, so most reactions are taps rather than replies.
What does Xueci post about on Instagram?
Flinque files Xueci under Digital creator, with Travel as a secondary category. All 10 recent posts Flinque holds for Xueci are videos. The 10 recent Instagram captions Flinque holds for Xueci repeatedly use the words chinesefood, read, chinese, making and tofu. Xueci's captions carry hashtags such as #chinesefood, #ferment and #fermentedfoods. Xueci writes those captions mainly in English. Xueci keeps 9 story highlights, which open with a free Flinque account.
How do I contact Xueci for a collaboration?
Xueci's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Xueci and use Flinque's outreach tools wherever a contact route is on file.
Links
Xueci's own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with Xueci.