the baodega

today marks 1 year since i went full time with the baodega 🐣 tbh this first year of navigating freelance life has been exhausting, anxious, and hectic. but at the same time, i get to dedicate all of my time to this thing i love?!?! no more simultaneously juggling a 9-5, a line cook job, and running supperclubs?! more time for friendships, 6am beach volleyball, noodle lunches, and lots of naps!? i've never been happier. a heartfelt thank you to everyone who has believed in the baodega and supported along the way - whether you're a supperclub regular, FOH team, flyer designer, word spreader, even if you’re here just doom scrolling, stopping by. here’s to another year of diving deeper into 川菜 and vegetable cultivation, practicing sichuan dialect, slinging sausages, and nourishing bellies❤️ cooking for a table of strangers-turned-friends every weekend is a constant reminder that living in community, both local and global, is our greatest source of strength, love, and support. instead of my usual supperclubs, dec 1 and dec 2 will be the baodega's anniversary ‘family meal’: sliding scale dinners ($60 suggested contribution), 100% proceeds going to @wethepeople_nyc and @gazamutualaidsolidarity . family meal served family style. priority given to restaurant/foodservice industry folks for the monday night dec 2 seating <3 DM to reserve!

april was a month for soup ✮ ⋆ ˚｡𖦹 ⋆｡°✩

Join us at the LTS BBQ! Three Fridays in May, 5pm-8pm or until sold out, right outside of Land to Sea. In celebration of AANHPI month, we’re excited to introduce Homestyle - a food pop-up series showcasing the talent of local AANHPI chefs cooking up a taste of home. Expect a simple, comforting, no frills, homestyle cook out - come by with your neighbors, friends, aunties and uncles for a taste of home :) 🍳 Thank you to our incredible line up of chefs for opening up your hearts and cooking delicious Thai, Szechuan, and Laotian cuisine. Nightly menus will be shared on our story and saved in our “Upcoming Events” highlight closer to the event date. 🍷 Land to Sea’s cafe and wine bar menu featuring natural wine, beer, and shochu cocktails will be available throughout pop-up service. Limited indoor and outdoor seating available first come, first serve. Food orders with the chefs outside, drink orders inside with us. ❄️ Special thanks to Snow Peak @snowpeakbrooklyn for equipping our chefs for a stellar service. See you soon <3

post-sausage bestie vacay 🪷

sausage season 2026 in full swing 🧚🏼

i need to cure sausages next week and it's 70 degrees out right now pray for me

Charlene Luo is the Sichuanese American chef and writer behind @thebaodega , a Brooklyn-based supper club, popup, and newsletter known for intimate 10-course meals rooted in Chengdu flavors, garden-driven seasonality, and ritual cooking 🌶️🌿 From curing and smoking málà sausage for Lunar New Year to making cooling summer ice jelly, @thebaodega turns time-honored practices into communal, story-centric experiences meant to be shared, slowly, around the table. Get to know Charlene and shop their picks at the link in bio ✨

sausage season warmup: duck legs, salt cured for a week, smoked for 5 hours, boiled in soup for another 3 hours. my version of 酸萝卜老鸭汤 - an old school sichuanese duck/pickled radish soup made from simmering an old duck with a wok full of year-old pickled root veggies. a deeply sour, funky, meaty broth. the salt cure and smoke added a nice touch i think!! 🧚🏼 took so damn long that i was too impatient to eat to take any proper photos. guess i'll just have to make this again 🫠 @jingtastic has inspired me to add (a whole case of) duck legs to the curing schedule this winter - so prepare to see a lot more of this!!

shandong style 鲅鱼虾仁饺子 mackerel and shrimp dumplings to ring in the new year, followed by sticky rice stuffed jujube dates with osmanthus syrup ✮ ⋆ ˚｡𖦹 ⋆｡°✩

萝卜干 preserved radish, made with rainbow radishes from @halalpasturesfarm and chili oil made from chilis brought back from sichuan by my favorite 四川 baddies: @katheyuan @daywithmei + my mom ty for the inspo @katheyuan @wei.collective - it's been 6 years since i overdried the shit out of my last batch so this was long overdue!!

i don't know if i'll ever have the right words for what's happening in mn right now... but what i do know is that this is a symptom of the rot and decay of the whole american war machine. watching the snow through my window today is just another reminder that minnesotans are braving even colder temps while doing daily neighborhood patrols, grocery deliveries, school drop offs, marching downtown during the jan 23 general strike, and standing vigil for Renée Nicole Good, Alex Pretti, Silverio Villegas González, and all the others m*rdered while detained by ICE. manifesting energy of the fire horse in 2026 in which we continue to educate ourselves, protect our neighbors, and resist 🔥 a portion of proceeds from all upcoming supperclubs will go towards ICE relief efforts in minneapolis. sending all the love to my childhood home🫂 brought lobster shells home from an incredible meal at @bong.nyc . snow day calls for lobster stock, fermented fish paste, homemade tofu, and pork/watercress wontons. paired with udon noodles, served in my new @wingonwoandco soup bowl ❤️

🥚 圆蛋快乐 ₊✩‧₊˚౨ৎ˚₊✩‧₊ bye bye 2025 ᯓ★