- Following 189
- Followers 127.1K
- Engagement 1.26%
- Avg likes 1.7K
- Avg comments 66
About Sissi Xi Chen | Food & Travel
Sissi Xi Chen | Food & Travel (@eatinginberlin) is a Digital creator creator on Instagram, also filed under Travel. The account has 127,094 followers and 2,150 published posts. Recent posts average 1,678 likes and 66 comments, an engagement rate of 1.26%.
An audience of 127.1K puts Sissi Xi Chen | Food & Travel in the mid-tier, between 100,000 and 1 million followers. Set against 189 accounts followed, the audience works out to about 672 followers per account Sissi Xi Chen | Food & Travel follows. Sissi Xi Chen | Food & Travel carries Instagram's verified badge and uses an Instagram professional account. Flinque files Sissi Xi Chen | Food & Travel under Digital creator, with Travel as a secondary category.
The Instagram bio for Sissi Xi Chen | Food & Travel runs to 18 words across 2 lines. The latest activity Flinque has on record for Sissi Xi Chen | Food & Travel dates from June 2026.
Story Highlights
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2,150 Posts
Of the 10 most recent posts shown for Sissi Xi Chen | Food & Travel, 6 are videos and 4 are carousels. That mix leans toward videos. With 2,150 posts published, Sissi Xi Chen | Food & Travel's archive runs well past the 2,000 mark. Against the audience, that is roughly 59 followers for each post published. Sissi Xi Chen | Food & Travel also keeps 93 story highlights on the profile. All 10 carry captions, averaging 134 words each. Words that recur across them include delicious, it's, sauce, tbsp and optional. The captions tag #centuryegg, #tausendjährigeeier, #berlinfood, #eatingintaiwan and #soakedrice.
1 century egg
2 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tsp sugar
1 tsp Sichuan pepper oil (optional chili oil)
2 tbsp noodle water
~ 90g dried wheat noodles
a handful chopped cucumber
1-2 tsp toasted sesame seeds
Enjooooy!
#centuryegg
#tausendjährigeeier
#berlinfood
Together with, we're going to host the class by explaining each ingredient and the Zongzi chef will show you how to wrap it correctly. I've tried it several times and it's a lot more difficult than it looks.
You can try the sweet and savory version and take home one of each to enjoy with friends and family!
Hope to see you soon!
Ich war über 4 Monate in Taiwan und habe mit unglaublichen tollen Menschen vor Ort über die taiwanische Küche gesprochen. Das Essen in Taiwan ist großartig. Allein die Frühstückskultur ist unglaublich bedeutend für die Bewohner der Insel. Nachtmärkte sind essentielle Orte für die Versorgung am Abend und es gibt kaum größere Snack-Liebhaber als Taiwaner.
Es ist eine andere Küche als die, mit der ich in Nordchina aufgewachsen bin und hat seine eigene Geschichte, Besonderheiten und Identität. Kaum jemand weiß von den indigenen Communities auf der Insel und ihre ganz eigene Art und Weise zu kochen. Und das Buch wäre nicht vollständig ohne die unzähligen Dessert-Läden zu erwähnen, die kühle cremige Tofu-Puddings mit Ingwersirup servieren.
Wie auch im ersten Kochbuch sind es 65 Rezepte am Ende geworden. Ich habe hart selektiert und neben den Klassikern wie Rindfleisch-Nudelsuppe, Gua Bao und Bubble Tea, gibt es auch ein paar regionale Snacks und Gerichte aus Taiwan, die mir ganz besonders gut geschmeckt haben.
Ich bin so aufgeregt und freue mich sehr. Das Buch ist seit 7 Jahren im Entstehen und ich kann es kaum erwarten, bis es im Herbst erscheint. 💚
Auch wieder im
#eatingintaiwan
For the base I used high mountain Taiwanese Oolong, but a good quality green tea is delicious as well. The seasoning is a simple Japanese soup concentrate that brings all the umami for the flavor. Alternatively a good soy sauce does a great job.
Toppings include:
tuna (optional salmon is great)
soft boiled egg (optional onsen egg or fried egg)
furikake
roasted seaweed
green peas (edamame works magic as well)
corn is another great option to add some sweetness
sesame oil adds delicious aroma
umeboshi is a classic ingredient
go wild if you want with the toppings
Enjooooy!
#soakedrice #ochazuke #easyrecipesathome
Die Zutaten für zwei Portionen sind:
4 japanische/persische Gurken (oder eine Schlangengurke)
1 TL Salz
3 Knoblauchzehen
1,5 EL Sojasoße
1,5 EL chinesischer Essig
½ TL Zucker
1–2 EL Chili-Öl
1 TL gerösteter Sesam
🥒 Wie mögt ihr euren Gurkensalat am liebsten?
Redaktion und Produktion: Sissi Chen, Franz Thies, Katja Diepenbruck
Kamera, Schnitt und Foto: Lars Zimmermann
#Gurkensalat #SmashedCucumberSalad #Gurken #Chili
For the pancakes (about 3 pieces)
200g flour
1/4 tsp salt
100ml hot water
1 spring onion
1 tbsp canola oil per pancake
pinch of salt per pancake
1/4 tsp white pepper per pancake
Filling per pancake
1 egg
few slices of cheese
optional Taiwanese/Thai basil, ham or sweet corn
Sauce
I usually just do chili oil or Sriracha.
The original place uses a thickened soy sauce and their signature homemade spicy sauce.
The dough needs about 20min resting and one kneading between, but works well after a short time. You can also make more scallion pancakes and freeze the rolled out dough for later with baking paper in-between.
The original place is called 📍Tian Jin Onion Pancake in Taipei. Enjoooooy! 🔥
4 eggs
360ml water
cover with foil and poke some holes
steam for 20min with a lid on
200g minced meat
1 spring onion
2 cloves of garlic
~ 1 tbsp Doubanjiang
~ 1,5 tsp of Sichuan pepper oil
Bring both together and serve with some hot white rice. This works for 2 people as a main or for 4 as one side dish. Enjooooy! 🔥
#mapotofu #steamedeggs #chinesecooking
#eatinginberlin
Somebody pinch me, because this is too surreal! Writing a cookbook is quite life consuming, in a positive way. Let me quickly show you some snippets of the journey:
1. Me physically holding it for the first time in my hands.
2. I'm doing a fun launch event at next week in dialogue with my publisher, tickets are available at their website, hope to see you soon!
3. I did the first draft for the concept on sticky notes, so I can mix and match, switch and discard my thoughts and ideas, and I had so many thoughts and ideas!
4. So many hours of cooking all recipes once, twice or three times so I can find one version with specific measurements to write it down. As someone who doesn't cook with specific measurements, that was very challenging to me.
5. Test plating every dish, so I can have a more clear vision how each dish is shot from the best angle for the book.
6. I wrote anywhere and anytime, at home, on trains, in cafes, you name it.
7. Planning for the shooting days: Organizing dates and days, shopping lists and logistics, rearranging recipes that need specific preparations, so much chopping, washing, cooking, plating, styling and repeat for more than two weeks.
8. It was really hard to choose one pic for each dish, because we shot so many beautiful versions of everything.
9. After handing in my final script, the next few months were all about proof reading, rewriting, coordinating with graphic design etc. and does anyone remember when I went through the pre-final draft page by page with comments and it didn't save properly in the pdf? Died a little inside at 2am.
10. Signed all the pre-orders last week, they should be arriving at your doors very soon!
#einfachchinesisch #kochbuch #chinesischkochen #chinesischenudeln #teigtaschen
Thumbnails are unavailable for 10 of these 10 posts. Open a tile to view the post on Instagram.
Sissi Xi Chen | Food & Travel's engagement
Sissi Xi Chen | Food & Travel's engagement rate on Instagram is 1.26%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 79 followers. An average post collects 1,678 likes and 66 comments, close to 25 likes for each comment.
Engagement rate
1.26%
- Avg likes
- 1.7K
- Avg comments
- 66
- Interactions : followers
- 1 : 79
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These answers about Sissi Xi Chen | Food & Travel are generated from the Instagram profile data Flinque holds for the account.
Who is Sissi Xi Chen | Food & Travel?
Sissi Xi Chen | Food & Travel (@eatinginberlin) is a Digital creator creator on Instagram, also filed under Travel. Sissi Xi Chen | Food & Travel carries Instagram's verified badge and uses an Instagram professional account. The Instagram bio for Sissi Xi Chen | Food & Travel runs to 18 words across 2 lines.
How many followers does Sissi Xi Chen | Food & Travel have?
Sissi Xi Chen | Food & Travel has 127,094 followers on Instagram (127.1K). Set against 189 accounts followed, the audience works out to about 672 followers per account Sissi Xi Chen | Food & Travel follows. With 2,150 posts published, Sissi Xi Chen | Food & Travel's archive runs well past the 2,000 mark.
What is Sissi Xi Chen | Food & Travel's engagement rate?
Sissi Xi Chen | Food & Travel's engagement rate on Instagram is 1.26%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 79 followers. An average post collects 1,678 likes and 66 comments, close to 25 likes for each comment.
What does Sissi Xi Chen | Food & Travel post about on Instagram?
Flinque files Sissi Xi Chen | Food & Travel under Digital creator, with Travel as a secondary category. Of the 10 most recent posts shown for Sissi Xi Chen | Food & Travel, 6 are videos and 4 are carousels. The 10 recent Instagram captions Flinque holds for Sissi Xi Chen | Food & Travel repeatedly use the words delicious, it's, sauce, tbsp and optional. Sissi Xi Chen | Food & Travel's captions carry hashtags such as #centuryegg, #tausendjährigeeier and #berlinfood. Sissi Xi Chen | Food & Travel keeps 93 story highlights, which open with a free Flinque account.
How do I contact Sissi Xi Chen | Food & Travel for a collaboration?
Sissi Xi Chen | Food & Travel's contact details are not published on Flinque's public profile. The Instagram bio links to 3 external sites, and a free Flinque account opens those links. Brands with a free Flinque account can shortlist Sissi Xi Chen | Food & Travel and use Flinque's outreach tools wherever a contact route is on file.
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