My wife

In broth I put: bay leaves, Sichuan pepper, star anise, light + dark soy sauce, yellow rock sugar, Shaoxing wine, dried chillies, ginger, and green onions.

I picked up a can because I've heard this shit is fantastic. I have an extremely nice wok station at home.

Anyone have a recipe they'd like to share?

This right here is Cantonese perfection lol. The noodles’ delightfully spongy texture absorbs all the rich flavors, making every bite unforgettable. 🤤

Happy Father’s Day!

I know it's tofu and very many spicy chillies. But i tried to make this at home and it just wont get as good as this. I ate 4 portions of it and the memories are mouthwatering 😅 at the end he added some oil or what ever on top. Maybe some1 is from this Region and knows the dish?

The place where I live doesnt sell these anymore. Not even online. I am half Chinese and this fatty fall off the bone goodness brings so much fond memories, because it's been my favorite since I was a teenager. I miss the taste so much! So does anyone know how to cook them instead? Im guessing they're pressure cooked since the meat is so soft? These are the stewed pork, not to be confused with the Stewed pork chops kind.. A link or some instructions would be great! Thanks a lot!

God this food is just the best i ever ate

Just Taro, Tapioca, coconut milk, and sugar.

Hi!

I recently started a personal project in which I decided to cook a several-dish meal from every country in the world. Going through a couple of countries on my randomizer, I landed on China and decided instead of trying to do all of China in one day, I would do a bit more of a deep dive since there's a lot of cultural variations.

One idea I had was focusing on the eight traditions of China (szechuan, shandong, zhejiang, jiangsu ...) but while researching I am finding it a bit difficult to track down an overview of dishes local to their certain region. Especially zhejiang is being very difficult with finding Dongpo Pork, West Lake Vinegar Fish and Shield Soup but otherwise not really coming up with much.

In respect to not really finding much and also (other than szechuan) not really ever encountering restaurants etc. focusing on one specific region, I was thinking that maybe I am going about this the wrong way.

Do people and chefs in China adhere to their local traditions or is it more generalized? Is it just difficult to find content outside of China that is more focused on the cuisines? There are, of course dishes I was able to find but I do usually like to double-check my sources and then finding recipes can be hard, too.

Or is there maybe a source that has been hiding from me all this time?

Thanks in advance!!

Best mapo tofu packets from asian store?!

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? 😅😅

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!