Contact

I'd genuinely love to hear from you — whatever the reason.

Tried a recipe and something didn't work? Tell me. Maybe the beans stayed stubborn, the sago turned to glue, or a cooking time felt off. This kind of feedback makes the recipes better for everyone who cooks them after you.

Can't find an ingredient, or not sure you bought the right thing? Ask away. Standing in the dried-goods aisle wondering if that's the right kind of snow fungus is a very normal place to be — I'm happy to help you figure it out.

Have a dish you'd love to see here? Suggestions are always welcome. Some of the best ideas for this site come from readers wondering "could you show me how to make…?"

Or just want to say hello? That's reason enough. If you grew up with these sweet soups and they brought something back, or you made your first-ever pot of tong sui and it worked — those notes make my day.

How to reach me

Email me at hello@theqikitchen.com — I read every email, and I do my best to reply to each one. English or Chinese both work (英文中文都可以).

If it's about a specific recipe, mentioning which one (and what happened in the pot) helps me help you faster.

Thanks for being here — and happy cooking.

A small note: I can't offer medical or nutritional advice — the kitchen questions, though, I'm all yours.