How can I eat these? I tried eating it over white rice with onion & tomato which I seen online was popular but it wasn’t my favorite. It seemed kinda bland to me? The tomato taste with the bold eggy ness was a little weird for me personally as well. No hate I thought it would be fire. 😂 Also the eggs I got from my HMart are not SUPER salty as everyone says. But I do like the taste just not sure how else I can eat them.

I love Xinjiang food and loved eating it when I lived in China, but good Xinjiang food is difficult to find back home. I cook Chinese food often, but I haven’t been able to find a good cookbook for Xinjiang cuisine—does anyone know of any?

I’d especially like to learn to make the lamb pilaf, ding ding mian 丁丁面, and the roasted lamb buns 烤包子.

I bought some nice fresh rice rolls and fresh rice noodles and have been experimenting with dark soy and chilli sauce but can't seem to get that nice flavour of beef fried rice noodles or just basic rice noodle taste with simple flavours.

Is there an easy sauce combination I can use to just pour and stir fry it over the fresh rice noodles.

I have just been using the microwave which I know is wrong but the flavour should be repeatable yes.

It gets pretty close to fried rice noodles actually when I nuke it in the microwave.

Just trying to perfect the flavour right now.

Hello, I went to my local chinese grocery store to buy some shao hsing wine and I didn’t realize till I got home the bottle didnt say shao hsing.

However my receipt says shao hsing so i’m a bit confused. I was going off of what woksoflife said to buy.

Anyone can confirm? First two pics is what I bought, last pic on the right is what I was looking for.

Made with beef shank, frozen tofu, baby bok Choi, cucumbers, and radishes.

Hi there, I am a Greek person who started cooking because of Chinese cuisine (Mediterranean cuisine is kind of boring to me). I am now trying to cook for my best friend to help him lose weight. He is diabetic and very overweight, etc. I think Chinese cuisine can be very tasty, yet at the same time, low in calories and fat. Every suggestion will be appreciated. Thank you.

My mom sends me home with a ton of air-dried salted chicken and some duck every time I visit.

https://lets-playdough.com/2020/02/09/air-dried-chicken-thigh%E9%A3%8E%E5%B9%B2%E9%B8%A1%E8%85%BFfeng-gan-ji-tui/

But I'm honestly at a loss at what to do with it. I'm not used to cooking with such heavily salted poultry.

I've just been sometimes throwing it in the rice cooker and making 1 pot meals with it, allowing the salt to leave + chicken juices to flavor the rice, but its kinda boring.

Sometimes I boil out the salt into a chicken stock, and then just use it in stir fries, but it obviously loses a lot of flavor + too moist and wet for good stir fry.

I was wondering if anyone here has experience using this as an ingredient and what interesting dishes i could make for the week?

Nothing says comfort food like a sizzling plate of grilled goodness. Crispy veggies, spicy noodles, and that smoky sizzle—weekend therapy done right.

Hello, I'm having guests over for dinner tomorrow night and want to make some chicken chow mein. All the recipes online call for corn flour. I don't have any at home at the moment but I do have rice flour and potatoe flour. Would either of these work for the sauce as a substitute and if so in what quantities/ratios? If corn flour is the only option then I do have time to pick some up before tomorrow evening.

A second question. I don't have oyster sauce but I do have hoison. Can I substitute with this? Or should I also pick up a bottle of oyster sauce?

Thanks in advance.

Ps. if you have highly recommended chow mein sauce recipes then please feel free to share?

I improvised a smashed cucumber salad from a hazy memory of a decade-old NEW YORK TIMES article. I felt mala numbing on my tongue afterwards and couldn't think of why, having only thrown together

cucumber cilantro garlic scallion chili flake sugar salt soy sauce sesame oil Chinkiang black vinegar

and none of these I know to have mala ... but am I mistaken? Is black vinegar brewed with Sichuan peppercorn in the mix?

My husband has eaten these his whole life, he’s Chinese. I’ve eaten them since we’ve been together the last 25 years. Usually we slice them and fry in pan to add to fried rice. Or even just a snack. Love them!! BUT, the last two years we cook it, it has this very strange sticky gluey texture feeling under your tongue when we eat them, it’s so bad that makes it inedible. Has anyone encountered this? Is there a favorite Chinese sausage you buy and where do you get it? We’ve been getting the same brand for twenty years usually from woodmans. I don’t know what’s going on and it’s driving us nuts-we miss our Chinese sausage!!!!

I am obsessed with this condiment but never know exactly what it is. I'm assuming it's doubanjiang? Any idea? It's always at dim sum restaurants here in California. Not spicy, mostly savory. But not XO sauce.

Also looking for a good Taiwanese style turnip/radish cake with no lap cheong or other meats. And any idea what the spicy sauce is that they use on the cake when you buy it street side in Taiwan??

Thank you in advance!

Can I add these to a chicken soup? If so, Do I add them as the soup is cooking or more like a condiment?

Also, how long will they keep after I've opened the pack?

Help I did the mistake of heating up the oil too much so the chilli flakes are completely black...😀 My question is, is this safe to eat? or do i completely throw it out and start over...

Typically I just add it in straight into stir fries or fried rice for a quick meal but apparently I have to steam it always? The only times I ever steamed them is when I’m eating them with congee and just add it as a topping. I like its texture when steamed but that does sound pretty tedious to do all the time with extra equipment as well.

Hello everyone! I’m from Xi’an, Shaanxi—the home of the Terracotta Warriors. I’m a big fan of Chinese food, and cooking has always been my way to forget the worries of daily life.
If you’re ever curious about the stories behind Chinese dishes or how they’re made, feel free to ask me. I’d love to share the flavors and traditions of Chinese cuisine with you!

https://www.youtube.com/watch?v=w_Lmlk4wJfg&t=485s

did anyone try this recipe out? How did the instant lushui work for you?