One pot, every heat, and nothing made up

The name

川香静庐 reads roughly as “a quiet house with the fragrance of Sichuan”. 川 is the short form for Sichuan, and 香 means fragrance. The order matters to us: in the cooking we care about, fragrance comes first and fire second. The hearth is the shared pot, cooked gentle. The heat is added at the table, one bowl at a time.

How the work gets done

• Cooking is done by hand, at our own table. A recipe gets the 已试 seal, meaning “cooked at our table”, only after we have made it and logged it with the date and stove. Until then its amounts are marked 待试, meaning draft.
• AI helps with the rest, and we say so. Research, drafting, page design and the printable layouts are made with AI assistance. A person reviews the facts and the food safety before anything ships. No fluent reader has signed off on the Chinese yet, so every Chinese string on the site is pending review. Every one is listed in our glossary, and corrections are welcome. Any AI-generated image on the site is labelled as an illustration and never presented as our kitchen or our food.
• Our pantry guides cite their sources. Where labels vary by brand we say “check your jar”, and we never rank brands.

Rules we keep

• No fake reviews, counts or countdowns. Products that aren't ready say “not on sale yet”.
• No health or child-feeding advice. Heat is a table preference.
• Corrections are public, dated and kept on the kitchen log.
• Homemade chili oil, and any homemade oil with garlic, aromatics or chili, is refrigerated and used within 4 days, or kept in the freezer. We will never tell you it lasts for months on a shelf.

Say hello

Write to our support address (published here before any sale or email sign-up opens; until then we collect nothing that would need it). We read everything, and corrections are especially welcome.