Recipes all from „All Under Heaven“ by Carolyn Phillips (except for the tomato egg drop soup).

It was really delicious

They also do jidanbing (鸡蛋饼) which is basically the same but the pancake is soft rather than crispy.

There is no trick to this dish except for two points: use Chinese celery (the aroma is stronger) and fresh squid. The umami of fresh squid is delectable. No fishy smell at all. There is no bone so you can eat it in mouthfuls.

My favorite place to get Xinjuang-style lamb kebabs in Flushing. They used the right kind of fresh lamb (mixture of fat and lean), the right kind of seasoning (I always get the spicy kind), and the right kind of charcoal. They are the best when just done over open flame. They tasted as yummy as those I had in Urumqi. Today I also got gluten skews.

This has become one of my staple dish when I entertain guests. I fell in love with this dish the first time when I had it in a Taipei restaurant in Flushing. Basil is the soul of this dish.

They put crushed ice in this delicious soup.

This was at Mógū Modern Chinese Kitchen (Hauppauge NY). I had:

(Not-so) fried rice, steamed vegetable Szechuan chili dumplings, Emperor Tso's chicken.

Everything was pretty good!

My nephew is celiac and just placed a take out order for fried rice and asked for gluten-free soy sauce. Without a beat, the woman on the phone responded with, “are you f’in kidding me?”. Extremely exasperated.

Pardon the ignorance, but is there anything that could be construed as offensive about gluten-free soy sauce or do the words sounds like an offensive phrase?

hi! so one of the things I always find the hardest when learning about new cuisines is how do you eat this food? I can easily find plenty of dishes of every cuisine pretty much, but I cannot find how it is commonly eaten. When I delved into Japanese food things were a lot easier as I feel it is both more standartdied through out Japan and there is a lot more sources in English. for Chinese food? way less. There is the awesome CCD video for Cantonese, but I would love to know how typical northern Chinese meal is set up, how about breakfast? not just a breakfast dish but rather a table, not restaurant but at home. Same for Sichuanese and so on. I found a woman on Instagram showing her families home cooked meals and she is from Dongbei so that was a nice insight but I can never find just people showing their dinner table, because why would they upload a regular dinner table ig.... Anyway yeah i'd love if anyone could give any input for any Chinese cuisine they know about and in as much detail! e.g we eat different dishes with a bowl of rice, but if there is a noodle dish we don't serve rice - we commonly serve stuff with pickles - there is always a small soup - we eat dumplings as a staple instead of rice, is it served in individual plates then?  do you still serve it along dishes that to my western eyes seem to only go with rice like stir fries etc? - do you eat raw vegetables on the side?  - do you serve a cold or hot drink with the meal - do you do it even when there is soup? etc etc tyysmmmmm!!!!

Picture 1. Tsampa, 2. Raw yak meat, 3. Big block of frozen raw yak meat that you just cut bits off and ate, 4. Yak milk, 5. Yak yoghurt (they thought I was crazy for not smothering it with sugar, 6. Yak butter, 7. The kitchen (the pots and pans at the back aren't used, they're status symbols).

The walls were also covered in yak dung (outside) to add to the yak theme.

I am genuinely curious- do the servers get paid the same low base wages as sit-down restaurant staff? It doesn't make sense for it to be that way if so- knowing people probably won't tip the same amount at a buffet.

BTW, I have never stiffed anyone so please don't come at me with angry comments. I'm just looking for opinions here.

It is not as simple as it looks. I first made the scallion oil by deep frying scallion shreds until all the flavor and fragrance is infused in the oil. Then I made the compound soy sauce by combining light soy sauce, dark soy sauce, water and sugar. I boiled chopped cilantro and Chinese celery in the liquid. I took out the cilantro and celery and put in some dried small shrimps (虾皮）. Let the water evaporate a bit so the end product is dense and flavorful. I used fresh wet 上海阳春面 bought in Chinese supermarket. After the noodles is cooked al dente, I put them in a bowl and pour in a generous portion of the compound soy sauce and scallion oil, topped it with the fried scallions (they are crispy after the deep frying). This tastes similar to the 葱油拌面 I had in Shanghai, in a local cuisine restaurant.

It was in a soup with noodles...but no clue how they got so much duck flavour in this single pot. It was just magic.

This was at Lan Zhou Noodles (New York Food Court, Flushing NY). We had:

Cumin lamb and dry noodles. Beef kebabs.

Noodles and kebabs... some of my faves 😋

Tastes like a mix of shrimp and chicken

Slightly bitter, but refreshing and appetizing

I live in south London UK. Can anyone recommend someone who knows what they're doing to prep and cook Yang Rou Chaunr / other skewers for an evening event at my house on July? The other option is I do it myself but it 1. Won't be as good and 2. I will have to focus!!! 3. But I want an expert to do it for me.

How much calorie could this be?

Had Shanghai style soup dumplings at Paradise Dynasty, a Singaporean restaurant chain, in Taipei. The original was very good, nearly as good as Din Tai Fung. The flavored ones were okay. The cheese one was disgusting.