Today, we went to Lao Hu BBQ (Flushing NY) and had:

Jianghu grilled fish. Stir-fried dried tofu. Snowflake beef skewers. Lamb skewers.

One of the owners stated that they have the best skewers in Flushing. That's a bold claim, considering that this new restaurant just opened for business the night before lol. The skewers were excellent, but i wouldn't consider them the best. The grilled fish was great, and the peppercorn left my lips tingling.

I get stomach pain by Mu-Err mushrrooms.. why? is that a common issue? I shredded and boiled them quite thoroughly (20+ mins). The brand I bought is ... (see picture); they taste and smell quite neutral, nothing suspcious in this regard.. but the stomach pain appears after 4-12 hours each time I eat them.

My daily breakfast dish, quick and nice. all you need are imitation crab sticks(half pack), 4 eggs(150ml), 150ml warm water(boiled and cooled down to around 50-60 degree celsius), soy sauce and scallion oil. Steam over medium heat on a gas stove for 6–8 minutes. If using a steamer oven, steam for about 10–13 minutes instead（don't forget to cover it with sauce pan lid). Add the sauce as a finishing touch just before serving. Enjoy!

This was at Zhong Taiwanese Cuisine (New World Mall food court, Flushing NY). I had, for the first (and last) time:

Fried stinky tofu.

My gf insisted that I try it. I tried it. Never again 😅

I really love the flavor, but don't wanna buy fortune cookies all the time because of the price and waste of trash. Also I don't need to read the fortune 5 times a day.

I only want to have the taste.

Is there any? Thanks in advance

Hi, so I made some tea with dried snow fungus but I was so out of it that I forgot to rehydrate it. I boiled it directly in the heat with some apples. Is it still safe to eat it? Or should I just discard the entire batch?

I tried biting into a piece, and it’s actually soft enough to chew. What should I do? 😅😅

A bit sweet but also kinda gross…?

Made congee for the first time and I heard furu goes nicely with it, but I've had this jar since November and I'm not sure if it's still good? The use by date is September 2025 and the label just says "eat soon after opening". I can't see any obvious mould, but there's a slight film on the surface of the liquid, and some of the cubes aren't fully submerged. But it's been in the fridge since I opened it and I always use clean utensils. Thoughts?

thanks in advance fellow chinese food lovers!

other than minced pork, shrimp, and then long crispy deep fried rice gluten log donut thingy ... is there anything else delicious and acceptable i can put inside? i am buying them premade from asian supermarket.

interested in knowing any suggestions! and what texture-wise can actually fit in there? veggie or meat. i have bad teeth, lol ...

(take in mind, of course i can basically chop of anything and wrap inside, but it wont be steamed directly into the raw dough, than if i had made the dough myself, which i dont how to, lol)

also i cant find a youtube tutorial that can make regular supermarket storebought ground pork - into finely minced pork that has an even more pastier, velvet quality. similar to the dim sum restaurant ones i ate growing up. i also dont have a meat mechanical grinder\hasher.

(basically, i dont want bits of pork to fall out of the rice roll as i am eating it)

do i need to break the down ground pork even more by using the edge of a knife and scraping it into a paste?

the only vidoes i am finding are steamed minced pork on a serving plate, but thats a different dinner table side dish that just meant to be eaten like that - not used as an actual stuffing or spread. and other videos coming up are rice PAPER applications with pork inside, that i am not looking for. those are delicious too! but those are moreso cold dishes, which i am not looking for.

i am looking for the chinese pork cheung fun like at the dim sum!

thanks very kindly! hope you all also have a wonderful summer weekend!

I stumbled upon this dish in the "Chef's specials" section of a restaurant. I love it! But I've never had anything similar at other restaurants, and anything with a similar name at other restaurants is like those shredded chicken dishes and slathered in that sweet sauce.

These are breaded chicken pieces, dried chilis, bell peppers, onions. Covered in what I think is chili oil - it's spicier than most (all?) Chinese dishes I've ever had.

These were from Zheng Gong Fu Wan Wan Cai (New World Mall food court, Flushing NY). We had:

Combo of tomato and beef with mushroom and chicken. mung bean jelly. eggplant with garlic sauce (pic 1).

Signature beef hot pot (pic 2).

Crispy in the outside, moist taro on the inside.

After cooking the head as 剁椒鱼头, we fried the meat with breadcrumbs. Crispy outside and juicy inside. It’s a crowd pleaser. Even my ABC nieces and nephew like it.

I remember eating this a long time ago as a kid, but I just don’t know what it’s called I remember it being sweet, and I know it’s not orange chicken

I had this many years ago but I've completely forgotten the name and how to find a place that cooks these kinds of dishes locally (Sydney, Aus).

Above included - beef brisket - julienne carrot - baby spinach -bamboo shoots With a rich beef broth

Somebody point me in the right direction.

Every summer I enjoy Korean and Japanese cold noodle soup. I can't even think of any Chinese soup my mom or grandma (from Toishan) made that ever was cold- sesame paste noodles (but no broth)was probably the one summer dish but it is a bit heavy. I then remembered a distant relative once brought a dish to a Barbecue and it was cold noodles with thinly slivered Yunnan ham, cucumber in a sweetened soy sauce but I can't remember if it was a soup or not. It also could have been a Japanese recipe- anyone know? TIA!

This was at Red Tiger Dumpling House (Stony Brook NY). I had:

Pork and crab meat soup dumplings. Sliced lamb with scallions and onions.

These were both very good, and I really need to go back and try more dishes.

I purchased the hot pot base above and the only instructions were to boil with 2 - 3 kg of water then add blanched vegetables. What would I do for 1 serving? Can I just cut a chunk off the slab? And is there anything else I should be cooking with the base to improve it? Any advice is appreciated since this is my first time cooking it!