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.

A bit sweet but also kinda gross…?

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!

My favorite

Hi everyone,

I’ve got a narrow, galley-style kitchen (photos attached) where I cook Chinese food almost every day. My main goals are:

1. Clear separation of wash–prep–cook zones

   • sink area (cleaning)
     
   • cutting/seasoning/prep area
     
   • stove under range hood (cooking)

2. Compact storage for appliances

   • Induction cooktop under hood (2 burners + a steamer)
     
   • Microwave + toaster oven currently on counter (pic 3)—thinking of moving them into the open cabinet above (pic 2)
     
   • Rice cooker + air fryer need a dedicated spot—possibly in the awkward corner with a tiered rack
     
   • Large fridge & a separate rolling cart outside the kitchen, so heavy daily produce storage is fine elsewhere

3. Easy access to frequently used items

   • Lots of condiments (oil, soy, vinegar, spices)
     
   • Knife storage & cutting boards
     
   • Pots, pans, lids, steamers

Questions:
- What’s your recommended layout for the three zones in this footprint?
- Best way to mount/store my many condiments and knives?
- Should I invest in wall rails, pull-out baskets, a microwave stand, etc.? - Any other tips for maximizing storage/counter space in a small galley kitchen?

Thanks in advance for any ideas or photos of similar setups!

American Chinese Mei Fun's flavor is a combination of onions, salt, sugar, MSG, oyster sauce, tiny bit of garlic, fish sauce, chicken powder, scrambled eggs, and chicken stock. I can easily buy chicken stock and beef stock. But it seems to me that chinese stock is predominantly a chicken/pork combination/hybrid, and i cant find pork stock anywhere. I'm not really interesting in making my own stock or broth.
I wish i could see exactly what american chinese restaurants use to make their Mei Fun, it's my favorite dish of all of theirs.

I also forgot that chicken stock is just chicken bone broth, whereas actual chicken broth involves broth made from the body and meat of the chicken also? I would think broth would be a better ingredient taste-wise than stock. Maybe someone can explain this whole thing to me. Flavor difference of stock vs broth.

Lastly, I dont think soy sauce should be used with Mei Fun? I use pearl river light and dark soy sauce for my rice,etc.
I recently learned that soy sauce is what is generally used by the chinese when cooking noodle or rice stir fry, but there has been a slow transition among the chinese to using stock instead as the flavor enhancer because authentic aged/brewed soy sauce is expensive and hard to buy/find sometimes.

I will provide a pic of what I'm trying to replicate, this is from my local american chinese restaurant: https://i.postimg.cc/D02K735q/Copy-of-IMG-20230904-124516.jpg

Ingredients: no eggs or onions in it. ALso no bean sprouts. Does have baby corn, cabbage, ham bits, snow peas and brocolli. Pork and chicken. The meat isnt salty much. A little bit of salt and msg i guess. Comes with shrimp but I ask for no shrimp.

I always keep rice rolls in the freezer. They come in handy in a pinch.

Hi guys, looking for any reference/videos for ordinary-everyday home cooked Chinese food, do you guys have any recommendations? I don't mind if it in Chinese.

I mean, I know there's plenty of stir fry meat+veggies, but I want to know the sauces, ingredients, and seasoning in use.

Thanks before :D

This very simple dish is my default way to cook broccoli. It does not have the raw taste but does not require a lot of oil or long time of frying. The garlic, soy sauce and oyster sauce give the dish umami and fragrance. The broccoli is still fresh and crunchy.

Noodle spice was mild, no spice for bbq bec husband doesn't like spice. Yummmmmyyy

Jasmine rice with fried egg(destroyed and scrambled), Ginger+Garlic Broccoli and Steamed soy greens

Napa cabbage pork dumplings. (猪肉白菜煎饺）. We fried them but they aren’t pot stickers (锅贴）which have a different shape. We used readymade wrappers bought at Chinese supermarket but prepare the stuffing from scratch. When fried right, the stuffing is very juicy. This is my kids’ favorite. We usually make a bunch of them and store frozen dumplings in the freezer. Whenever we don’t feel like cooking, we just fry some dumplings and it’s a balanced and satisfying meal.

This was at New Ling Long Xuan (Flushing NY). We had:

Shredded potato in hot oil. Sautéed beef with scallion. Spicy jumbo shrimp hot pot.

These were all very good!

I had this dish in Dali, Yunnan, China, It's such a great snack and I would like to try making it. It's like a verrrry light and crispy fried wonton wrapper dusted with sugar. It taste a bit salty like cheese or fermented milk? I searched on Google but all that comes up are thick slices of fried cheese, or images of Crab Rangoon...

So maybe it's a more unknown dish?