Numb and Spicy is a new publication exploring everything about Chinese food, culture and appetite around the globe, brought to you by three Chinese writers based in New York, Toronto and all over China.

Our name comes from má là, the signature flavor from chili pepper and Sichuan peppercorn, representative of Sichuan cuisine and many Southwestern Chinese dishes. It also somewhat captures a familiar immigrant state of mind we constantly find ourselves in: a little detached, a little restless, always craving something.

We publish recipes, essays, reviews, original reporting and make zines. Sometimes, we run food events. We always want to talk to you and work with you.

— Caiwei, Yang, and Yanki

Contact us: editors@numbandspicy.com

We thank Yufeng Zhao, our general counsel, and Zach Lieberman, our angel investor, who bought us our domain for support. This won’t be possible without them.

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