yayCHEESE

[yaycheese]

China Sept 2025

Favorites

* = Iris ** = Both

Beverage

Rich coconut dirty - Weyoung Café (无恙咖啡) / Dujiangyan**

Osmanthus bottled tea (果子熟了 金桂烏龍)*

Oolong milk tea - Mixue (蜜雪冰城) / Wulong*

Salted plum (huamei) espresso soda - Wuyin Café (悟饮门市景店) / Chongqing*

Latte - Cashmere / Seoul

Colombia natural rum barrel aged iced pourover - Rewire Coffee / Seoul

Mala dirty - Wuyin Café (悟饮门市景店) / Chongqing

Dish

Briothers Pou Cai - Huishui Town (回水镇·江湖川菜) / Chengdu*

Cabbage from potsticker place*

Roast Duck - Tai Yufeng Roast Duck (袖珍苹果) / Tianjin and Da Dong / Beijing

Sullungtang 곰바우나주곰탕 / Seoul*

Sarangbang Kalguksu / Seoul

Yak Beef and pickled peppers (泡红椒炒牦牛肉) - Huishui Town (回水镇·江湖川菜) / Chengdu*

Chili rabbit (盐工小煎兔) - Wenhua Family Banquet (问花家宴) Dujiangyan

Yufeng Hamhock (钰丰猪手皇) - Tai Yufeng Roast Duck (泰钰丰烤鸭) / Tianjin

Little apples (maybe from Xinjiang)

Experience

Wulong Karst + Fissure*

Panda Valley**

Temple of Heaven park walkthrough*

Tuktuk + Chengdu Tangyuan shop*

Erwang Temple

Family dinner at Tai Yufeng Roast Duck (泰钰丰烤鸭)

Beer on sidewalk in and Yoghurt beer in Tianjin

People’s Park Tea

Documenting little temple creatures

Paotongshu Street + Pick Coffee (2 north of Kuan Zhai)

Purchase

Little labubus from People’s Park Chengdu*

Pants from Joycity Tianjin*

Hand dyed jacket from Wenshuyuan area*

Red lacquer gourd

Salted plums from 乌梅厢 Chengdu

Yunnan beans from 柿子树咖啡馆

Hotel

Regent Chongqing*

Shangrila

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SEOUL🍶🍺

Korean gift for Hajar’s daughter (snacks and food, not music) ⭐️

Sarangbang Kalguksu - near hotel (1030am+) ⭐️

도원22 - bar near hotel (630p-2a) ⭐️

Rewire Coffee (830a-5p) ⭐️

Cashmere Coffee (8a-8p, closed sunday) ⭐️

Black Pork (all waitlist / no rez) ⭐️ *** Sancheong Charcoal Euljiro (11p) *** Geundwaeji Sikdang (casual, busy, 11p) *** Ggupdang Sinsa (Gangnam, Michelin. 1050p)

SEOUL - SHOPPING🍶🍺

Loom house (Insadong, black sweater, 10a-8p): https://loomhouse.imweb.me/ ⭐️

Garosu-gil (street with vintage shops + Mikkeller bar) ⭐️

Beaker Cheongdam - Margaret Howell (11a-8p daily) ⭐️

Songzio (interesting items) https://en.songzio.com/layout/basic/store.html

Hyein Seo Gangnam (tactical wear) https://hyeinseo.com/collections/all-1

CHONGQING - GENERAL🌶️

Buy CCC charger ⭐️

Wulong Karst (9/17) ⭐️

"Yogurt Cow" (一只酸奶牛) ***

Eat Hot Pot **

Ciqikou Ancient Town (27min taxi to West) **

CHONGQING - CENTRAL🌶️

Hongyadong Cave (seen from Grand Theatre) ⭐️

Kuicinglou 22nd floor building ⭐️

Raffles Building ⭐️

Shancheng Alley (old historic charming lane) ⭐️

Jiefangbei pedestrian street 解放碑步行街 ***

Liziba station (through a 19 story building) ***

Cloud Eye Observatory **

CHONGQING - EAST (NORTH SIDE)🌶️

Danzishi Shilao Street ⭐️

CHONGQING - EAST (SOUTH SIDE)🌶️

Yangtze River Cableway (south station) ⭐️

Longmenhao Old Streets ⭐️

悟饮门市景店 - Hua Jiao coffee ⭐️♨️

CHONGQING - UNKNOWN LOCATION🌶️

Jiaochangkao night market ***

Minxin Garden Night Market ***

Cai jia Wang jia bao farmers market (9/16) ***

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CHENGDU - 9/20

1 PEOPLE’S PARK

人民公园

2 WENSHU TEMPLE

文殊院

3 LUNCH

回水镇·江湖川菜(宽窄巷子店)

4 KUAN ZHAI ALLEY - afternoon

宽窄巷子

5 COSMO MALL - evening

成都市锦江区大业路6号

Yoi Kadakada, RandomEvent, Location, Vapour Blue) + Wangfu Street

6 ANSHUN BRIDGE - night

安顺桥

7 SKP - night

CHENGDU - GENERAL🐼

Feng wei niu rou 风味牛肉 ⭐️

Dujiangyan + Panda Valley (day trip 9/19) ⭐️

Huanglongxi Ancient Town (very far) *

CHENGDU - CENTRAL🐼

Taikiloo (pedestrian shopping street) ⭐️

Chunxi Road (pedestrian shopping street) ***

CHENGDU - NORTH CENTRAL🐼

Wenshuyuan district ⭐️

回水镇·江湖川菜(宽窄巷子店) - lunch spot with pao cai***

CHENGDU - SE🐼

Jiuyan Bridge + Jiuyenqiao Bar Street ⭐️

CHENGDU - S / SW🐼

一介·巷子裏 Yulin Road renovated area + cafe ⭐️

钦善斋 Wuhou medicinal foods - rez reco ⭐️

Wuhou shrine and park ⭐️

Still Fun Whisky Bar **

CHENGDU - FINANCIAL DISTRICT🐼

Xin Rong Ji 新荣记（成都华商店）- Jiaqi reco **

Cheersum Spa 浅深(成都店) **

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BEIJING - NEAR HOTEL🏯

Da Dong 9/21 @730p ⭐️

Furniture store near Manxin Hotel ⭐️

Voyage coffee ⭐️

Great Leap: https://m.dianping.com/shopshare/k70thr4qw3AZrKPC ⭐️

BEIJING HUTONGS🏯

https://www.asiaodysseytravel.com/beijing/hutongs.html

HUTONGS NORTH🏯

Nanluoguxiang (南锣鼓巷)

Yandaixie Street (烟袋斜街) ⭐️

Mao’er Hutong (帽儿胡同)

Guozijian Street (国子监街)

Ju’er Hutong (菊儿胡同)

HUTONGS SOUTH🏯

Hit these locations on 9/22 (and use luggage lockers at Beijingnan?)

Qianmen Gate (前门箭楼): Archery tower, Ruifuxiang silk, Zhang Yiyuan tea

Dashilanr (大栅栏): Neiliansheng Shoes, Tongrentang Pharmacy, small side alleys ⭐️

Liulichang Cultural Street (琉璃厂文化街) antiques, bookstores, calligraphy⭐️

Mandarin Oriental

Temple of Heaven⭐️

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TIANJIN🫓🍢

Eat Chuar⭐️

Eat laodoufu⭐️

Eat jianbing guozi⭐️

Eat bayberries⭐️

[yaycheese]

Canelés 4.0 (7x @ ~70g each)

BATTER

Heat to 183F (2min in 500ml glass beaker):

250g milk

25g butter

Warm-up (2min, med-hot tap water, small bowl #1):

250g milk

25g butter

Sift (medium metal bowl):

80g granulated sugar

50g flour

1g salt

1 egg (room temp)

1 egg yolk (room temp)

30g rum

9g vanilla extract

mix

Cool milk and butter to 90F (ice bath, small bowl #1)

Add milk into the paste in multiple installments. Gently stir each time until completely emulsified

Strain (small Sori Yanagi + small bowl #1)

Strain again (tea strainer + plastic storage quart)

Allow to rest for ~24 hr in fridge. Gently stir before use

MOLDS

Grease 7 molds with pea size butter (minimal)

If possible make 70/30 butter/wax mixture 45min in advance

BAKING

Preheat oven and baking pan to 525F (non-convection)

Gently mix batter

Fill molds 1.5-2cm from top (~70g each), place on foiled sheet pan

Drop from 525F

Bake at 500F for 22 min (do not open oven)

Bake at 375F for 20 min (do not open oven)

Tap out immediately, rest for 15 min

[yaycheese]

Tomato Martini

Gin 1.25

Vodka 0.75

Tomato Eau de Vie 0.7

White Vermouth 0.3

Tomato Water 0.25

Water 0.75

[yaycheese]

Nam Jim Jaew

1p tamarind 1p lime 1p fish sauce 1/2p sugar

toasted rice toasted chili flakes

cilantro stems green onions shallot

cherry tomato

[yaycheese]

Stable Hollandaise

Whisk together

2 egg yolks

2 tsp lemon juice

1/2 tsp Dijon

Melt butter

Whisk in melted butter mixture over double boiler

85g melted butter (3/4 stick)

Pinch of cayenne

Salt

Whisk until desired thickness is achieved

Whisk in cream and gelatin

50g heavy cream

1/4 tsp gelatin + 1 tsp water (to bloom)

[yaycheese]

Sticky Toffee Pudding

Preheat oven to 350F

Soak in a bowl for 10min, then blend

175g dates (pitted, chopped)

250ml boiling water

1 tsp of baking soda

Cream butter and sugar

85g unsalted butter (room temp), approx. 3/4 stick

100g muscovado sugar

Mix in

2 eggs

1 tsp vanilla extact

1 pinch of salt

Sift in the dry ingredients

175g all-purpose flour

2 tsp baking powder

Fold in the dates

Bake for 30-35min (clean toothpick)

[yaycheese]

Cocktails

https://docs.google.com/spreadsheets/d/1xfKrg8xFBzbnMJG0uOwaIvRPCdrrF6Il/edit?gid=1455239023#gid=1455239023

[yaycheese]

Go with the flow Take time Don’t rush around Be deliberate See something new Be outside ******** Favorites - Experience: Mac mac bossanova and Isamu Kenmochi stools at Honen-in (songs Shinkansen by Toninho Horta and Batucada by Segio Mendes) - Coffee: Thai macchiato and Kurasu Kyoto Station, macchiato at about life brewers - Spot: Shibuya Wine Bar Cabotte (split dishes and the white burgundy were great) - Dish: Roast pork at Complete Kyoto, Puttanesca at Marco Kyoto, Orange Thai Salad at Koikoi Shoten, Bear sashimi / soup at Gibier Miyama, 35 gyozas at Yasubei - Outdoor space: Eikando and the Silver Pavilion - Unexpected: Ebisu neighborhood (near the station) was quite nice, Mt. Fuji views ******** ##### TOKYO - adp ##### 22. F - Landing + Shinjuku (☀️45/63) **** land 2pm // take it easy **** Cat street + Harajuku **** Shopping in Shinjuku (NeWOMEN) **** 845pm / Kapi-san / Robata-Sho Shinjuku 23. S - The North (☀️44/57) **** Check bag transfer **** Yanaka Ginza? Sendagi? **** Matsuchiyama Shoden **** Kappabashi **** Sembikya: Persimmons, apples, satsumas, grapes **** Riedel Ginza / Domaine Takahiro **** Ginza (12-5p streets closed) **** Wine shop // Domaine Takahiko タカヒコ **** 6p Gen Yamamoto (CONFIRMED) **** 745p Nakameguro Iguchi Azabujuban (CONFIRMED) 24. S - Relaxing day in Nakameguro + Ebisu (☀️40/57) **** Ryusen-ji Temple (mame-daishi) **** Yamamoto Hamburg steak **** 3amours wine **** Drip coffee + pudding **** Dinner in Ebisu (Yasubei gyoza?) **** Tachinomiya (standing bars) **** Ebisu Yokocho (alley with small restaurants, bars) 25. M - Free day (☀️39/59) **** Transfer bags **** Tomigaya (Shibuya) https://www.japan-guide.com/chottozeitaku/170830.html **** Eat a cream sando **** Jazz bar? ##### HAKONE - Matsuzakaya Honten##### 26. T - transit to Hakone (🌦️50/59🌧️40/49) **** leave 730a from hotel for 759a Shibuya to Hakone-Yumoto (arrive 939a) **** Hakone Tozen Scenic Railway **** Outdoor Museum **** Lunch (soba?) **** Ropeway **** Choanji **** Dinner at hotel 27. W - Hakone + transit to Kyoto (☁️41/55) **** Tokkaido trail + Amasake tea house **** Hakone Shrine **** 430pm Taxi from Hakone Shrine (P1, toilets) **** 607pm (arrives 812pm) Shinkansen Odawara to Kyoto **** Gyoza? Enoteca Irodori? ##### KYOTO - Granbell ##### 28. R - rent bikes. Antiques. Cafes. (☀️46/61) **** お料理 Oryouri Miyama 29. F - northern Kyoto. Nature. Hiking. Fresh air (☀️46/59) **** Ruriko Temple? Enryaku-ji? **** GIBIER MIYAMA 7p (CONFIRMED)

[yaycheese]

Panna Cotta Cream

Heat until dissolved

30g sugar

250ml milk

100ml heavy cream

Pinch of salt

Combine with

1.75tsp gelatin

2 tbsp hot water

Strain into 3 small ramekins

[yaycheese]

Canelés 3.0 (7x @ ~70g each)

BATTER

Heat to 183F (2min in 500ml glass beaker):

250g milk

25g butter

Sift into metal bowl:

50g flour

80g granulated sugar

1g salt

1 egg (room temp, water bath)

1 egg yolk (room temp, water bath)

Cool milk and butter to 90F (ice bath). Add:

30g rum

9g vanilla extract

Add milk into the paste in multiple installments. Gently stir each time until completely emulsified

Pass all ingredients through sieve into tall plastic container with lid

Allow to rest for ~24 hr in fridge. Gently stir before use

MOLDS

Grease with 3/4 pea size butter (minimal)

BAKING

Preheat oven and baking pan to 525F (non-convection)

Gently mix batter

Fill molds 1.5-2cm from top (~70g each), place on foiled sheet pan

Drop from 525F

Bake at 500F for 25 min (do not open oven)

Bake at 375F for 25 min (do not open oven)

Tap out immediately, rest for 15 min

[yaycheese]

Sorbet

500g cantaloupe (or 50/50 with cream, pre-boil fruit puree) 50g sugar 50g water 20g lemon Sprinkle xantham Pinch of salt

[yaycheese]

Black Forest Tres Leches

Preheat oven to 350F Grease 6.5 x 8.5" glass baking dish

Sift the dry ingredients

60g flour

25g cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Cream the butter/sugar and wet ingredients

60g butter

70g sugar

1 egg

1/2 tsp vanilla

Combine the dry and wet ingredients

Mix in

60g milk

60g hot espresso (1 shot)

Add to baking dish

Bake for 16min (test with toothpick)

Allow cake to cool

Soak with milk mixture

120g milk

40g sweetened condensed milk

40g cherry syrup

60g heavy cream

Add chopped maraschino cherries

Whip remaining 180g heavy cream

Assemble and top with chopped chocolate and fresh cherries

[yaycheese]

Hochigaki! Kyoto - Full Fushimi Inari loop - Byōdō-in - Westside 33 (metal hammered pots) - Ichihara Heibei Shōten (chopsticks) - Naito Shoten (brooms) - Honke Owariya (kyotos oldest resto, soba) - Dustpan! - Sun umbrella Tokyo - Meiji Jingū (iris garden) - Jindaiji Temple (mame daishi statue and 2 seals) - Ryusenji Temple (seal with 2 types combined) - Mixology Salon Ginza - Grape sandos - Bongen Coffee Ginza - COFFEE 葵 - 裏の山の木の子 (mushroom bouquet hot pot) - Tokyu Kabuchiko Tower Tokyo / Shimokitazawa - Trefac style - Ogawa Coffee Laboratory - Sarutahiko Coffee Yoru no Bu - Andon - Café Trois Chambres - Flamingo Shimokitazawa - Jet Set - Gallery Hana Tokyo / Ebisu - Ebisu: https://tabelog.com/tokyo/A1303/A130302/ - Sowado - Tachinomiya (standing bars) - Ebisu Yokocho (alley with small restaurants, bars) - Afuri (ramen) *** Mame daishi seals http://chanekovsky.web.fc2.com/ofuda-gansandaishi.html http://seikouminzoku.sakura.ne.jp/sub7-21.html Mame Daishi // Osaka http://chanekovsky.web.fc2.com/shitennoji.html http://chanekovsky.web.fc2.com/shitennoji-rokujiraisando.html Mame Daishi // Kyoto - We have, but there may be other seals: http://chanekovsky.web.fc2.com/shinnyodo-amida.html - Unavailable last visit: http://chanekovsky.web.fc2.com/sonshoin.html - We have: http://chanekovsky.web.fc2.com/rozanji.html - Otsu: http://chanekovsky.web.fc2.com/guhoji.html - Otsu: http://chanekovsky.web.fc2.com/sanzenin.html Mame Daishi // Tokyo http://chanekovsky.web.fc2.com/meguro-fudo.html http://chanekovsky.web.fc2.com/kaneiji-kaizando.html (+40min) http://chanekovsky.web.fc2.com/jindaiji.html (+60min) http://chanekovsky.web.fc2.com/kitain.html

[yaycheese]

VERMOUTH ROUND 2 I. ❤️ = 21g herb + 156g spirits … 7 days - 6g - coriander ❤️ - 6g - gentian❤️ - 4.5g - elderflower❤️ - 1.5g - angelica❤️ - 1.5g - cinnamon❤️ - 1.5g - licorice❤️ II. 🍊= 6g herb + 44g spirits … 2 days - 6g - orange peel🍊 III. 🏴‍☠️ = 3g herb + 22g spirits … 7 days - 3g - rhubarb🏴‍☠️ IV. 💉 3g herb + 22g spirits … 7 days - 3g - cinchona root💉 V. 🍒 = 1.5g herb x 11g spirits … 7 days - 1.5g - cherry bark🍒 VI. ☘️ = 3g herb + 44g spirits … 2 days - 3g - wormwood☘️ TOTAL = 37.5g herbs + 299g spirits

[yaycheese]

Vermouth Round 1

Final ratio = 750ml wine + 60ml tincture + 120g 1:2 sugar:water syrup 15.9% ABV (with 12% wine) Sugar at 4.3%

2.0g coriander

2.0g wormwood

2.0g orange peel

2.0g gentian

1.5g elderflower

1.0g cinchona root

1.0g rhubarb

0.5g angelica

0.5g cinnamon

0.5g cherry bark

0.5g licorice *** 90g of 95% alcohol *** Steep for 14 days (ideally new moon -> full moon) *** Strain and weigh resultant tincture *** Add cool syrup *** Add syrup + tincture to wine *** Bottle and rest for 7 days

ACTUALS

Vermouth base

3 batches of herbs (as followed)

270g alcohol (as followed)

45g extra alcohol = 315g total

Commence steeping on 11/28

263g salvaged on 12/10 (12 days, 83% capture)

2018 L’Arco Ripasso @ 14.5% abv. No tannins. Lots of cherry. Some RS. A bit tired

12/11/2022

250g wine 30g syrup 20g tincture … too bitter!

30g syrup … more balanced but odd after taste

200g wine …. Still odd bitter after taste

Final ratio = 750ml wine + 60ml tincture + 120g 1:2 sugar:water syrup 15.9% ABV (with 12% wine) Sugar at 4.3%

2.0g coriander

2.0g wormwood

2.0g orange peel

2.0g gentian

1.5g elderflower

1.0g cinchona root

1.0g rhubarb

0.5g angelica

0.5g cinnamon

0.5g cherry bark

0.5g licorice *** 90g of 95% alcohol *** Steep for 14 days (ideally new moon -> full moon) *** Strain and weigh resultant tincture *** Add cool syrup *** Add syrup + tincture to wine *** Bottle and rest for 7 days

ACTUALS

Vermouth base

3 batches of herbs (as followed)

270g alcohol (as followed)

45g extra alcohol = 315g total

Commence steeping on 11/28

263g salvaged on 12/10 (12 days, 83% capture)

2018 L’Arco Ripasso @ 14.5% abv. No tannins. Lots of cherry. Some RS. A bit tired

12/11/2022

250g wine 30g syrup 20g tincture … too bitter!

30g syrup … more balanced but odd after taste

200g wine …. Still odd bitter after taste

[yaycheese]

Vermouth and Amari

GENERAL METHOD

100g of 95% alcohol

Steep for 14 days (ideally new moon -> full moon) --- If green color is desired, fresh mint only for first 24hr

Strain and weigh resultant tincture

Add cool syrup to tincture (syrup must be cool to avoid turbidity)

Add syrup + tincture to wine

Bottle and rest for 7 days

Cold crash or filter with paper if necessary

SWEETNESS LEVELS

Extra Dry = 0 - 2.5% sugar by mass

Dry = 2.5 - 4.5% sugar by mass

Off Dry = 4.5 - 7.5% sugar by mass

Semi Sweet = 7.5 - 10% sugar by mass

Sweet = 10 - 12% sugar by mass

REFERENCE SPIRITS

Vergano Chinato 16% — Barbaresco, china, cinnamon, cloves, cardamom, coriander, bay, ginseng, rhubarb

Vergano Americano 16% — Grignolino, wormwood, savoury, orange skin, gentiana root, Italian pantry herbs

Matthiasson Vermouth 17% — White base, blood orange, sour cherries, coriander, cardoons, wormwood, chinchona bark, blessed thistle

PIO CESARE RICETTI http://piocesare.it/wp-content/uploads/2016/12/barolo-chinato-vermouth-ITA.pdf

Chinato — 275g alcool — 3g china calissaia — 15g coriander — 4g canella — 2g clove 1g quassia amara — 1g nutmeg — 6L Barolo Pio Cesare — 240g zucchero — 0.12g vanilla — 21 day maceration — Also additions of gentian, rhubarb, cardamom seeds, sweet orange, bitter orange, cinnamon and others — Rest for 4 month in barrel + 2 month in bottle

Vermouth - macerate 40 days + age 4 months in steel tanks 5000 liters

350g berea monola 200g fandolo eitrino 300g maggiorana foglie 350g calamerno aromatico 1350 assenzi gentile 850g assenzio romano 250g ochillea moscata 150g quassio legno 50g genziana radice 75g sambuco fiore 1500g corandoli semi 50g Trifoglio acquatico 350g dittamo cretico 350g fave touche 250g noci moscata 250 cannella ceylon 250g garofano chiooli 30g macis fiore 50g zenzero radice

INGREDIENTS ON HAND

Angelica root cut

Cacao nibs roasted

Cacoa beans

Cascara segrada bark aged

Chamomile flowers Northwest

Cinchona bark (red)

Elder flowers

Gentian root

Licorice root (Kan Tsao) slices

Bitter Orange peel

Rhubarb

Wild Cherry bark

Wormwood whole leaf

RESOURCES Reddit Amaro recipes https://docs.google.com/spreadsheets/u/0/d/1AhiRiem8g8Quiu_OruYpW2sxqpdqvNajwGk9833c734/

Il Liquorista https://drive.google.com/file/d/158KnBsuYuXRPsxLfziMsgaBs2fhN3ke-/

Il Liquorista recipes https://docs.google.com/spreadsheets/d/1LC02Deri_vurso3M3KFb7jG8Pm_7G81dcndz4safBmc/

Liquorisa Practic (page 202) https://archive.org/details/liquoristapratic00unse/page/202/mode/2up?view=theater

[yaycheese]

Amari

Gentian - 16g Gentiane - 4g wild cherry bark - 1g chamomile - 180g 96% alcohol - Commence steeping on 11/28/2022 - 158g salvaged on 12/10/2022 (12 days, 88% yield)

Kumquatcello - 85g kumquat peels (halved and depulped) - 250g 96% alcohol - Commence steeping on 12/11/2022 - Strained on 12/23/2022 (12 days, 95%+ yield)

Kumquat olio saccharum - 150g of peels + 200g sugar started on 12/26/2022 - rinsed with 80g hot water on 12/27/2022 - total yield = 280g