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2answers
13 views

Is there a reason to not add salt when making a soup?

On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it important to add salt during cooking? But ...
22
votes
6answers
3k views

How do restaurants make chicken fried rice? What ingredient am I missing?

Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Rice (1 day old), Chicken, Green Onions, ...
1
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1answer
79 views

Sous Vide Pork Butt Char Siew (Chinese BBQ)

I want to make Char Siew (Chinese BBQ pork). I also want to try it sous vide up to medium rare, then finished under the broiler to get that nice caramelized outside while basting. This way it ends up ...
2
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2answers
88 views

Help! I sliced my flank steak along the grain, is there a way to still have tender meat?

I don't know how to cook beef, I'm really not a meat eater; however, I prepared a recipe from memory and I was in a rush and I thought I remembered reading to slice the meat along the grain...I was ...
3
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1answer
1k views

What is the real difference in lo mein, chow mein, mei fun, and chop suey?

Prompted by the question How to cook Lo Mein? and some of the answers regarding types of noodles, I started wondering what the real differences are in the 4 named dishes. I know what the ...
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4answers
950 views

How to cook Lo Mein?

I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :) The lo mein I bought are not the fresh ones but the dry ones. ...
9
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2answers
407 views

How does velveting work?

The Chinese technique of velveting works. It creates a lusciously tender bit of meat, and I'm a complete advocate of making the small additional effort. If you've ever done it, you're already a ...
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2answers
165 views

What is the Chinese celery and cabbage appetizer called and how is it made?

My favorite Chinese restaurant for 30 years closed a few months ago. Back many years ago they had an appetizer that they served when you were seated that was excellent. It was very simple, only ...
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1answer
167 views

How can I make 'Santon sauce'

My local Chinese restaurant (Happy Chef on King St, Sydney for anyone who's interested) does a very simple dish of a half crispy skin chicken, served with rice and a sauce that they call 'Santon ...
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3answers
151 views

How to prepare this (Chinese) snack?

I've bought a bag of small dried and salted fish at my local Chinese market. My guess was that the thingies could be eaten right out of the box, but they are too bony and salty. I guess they need ...
2
votes
2answers
113 views

Dried tofu - does it have another name, and where can I get it in the UK?

A local Asian supermarket used to sell this stuff that the proprietor referred to as dried tofu. In came vacuum packed, and seemed to be dehydrated tofu that had been marinated in Chinese barbecue or ...
2
votes
1answer
209 views

Is asking for a “Chinese menu” in a Chinese restaurant a common way to get more authentic dishes?

At a Chinese restaurant I went to in Sydney, Australia, I asked for a Chinese menu in addition to the default menu supplied. The "Chinese menu" had dishes' names written in both English and in ...
2
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2answers
86 views

Szechuan fish soup ingredient — what is it?

I got a fish-and-pickled-cabbage soup the other day at a Szechuan restaurant that had these things in it that looked kinda like this. They were translucent off-white, about 2 inches long, and maybe an ...
4
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2answers
153 views

Use of ground beef in Chinese food

I rarely see ground beef used in many Chinese or American Chinese food recipes. Is there just a small number of uses for ground beef in the Chinese kitchen?
3
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3answers
1k views

How do you make the green beans served at Din Tai Fung?

Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
0
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1answer
239 views

What are East Coast Chinese Chicken Wings marinated in?

Does anyone know what the Chinese Restaurants on the East Coast (in the US) use to marinate their chicken wings? I was told by one owner that they use 10 different ingredients but she wouldn't tell me ...
6
votes
1answer
274 views

Why are my Baozi shrinking?

I've tried to make Chinese Baozi a couple of times now together with my girlfriend, who is half-chinese and knows the dish from her mother. We tried them according to various recipes, and in our ...
2
votes
2answers
134 views

Chinese cooking troubleshooting: still biting into pieces of ginger

I'm trying my hand at Chinese cooking. I doctored a mung bean soup that otherwise turned out okay. I took the spices, veg, added them to stock, waited till boiling over medium heat then simmered away ...
2
votes
2answers
567 views

How to make a restaurant style meatless Hot and Sour Soup

I made a hot-and-sour soup based on an online recipe, omitting the pork, sugar and dried lilly buds. The major flavoring components were: 1tsp White pepper (I used a supermarket-grade pre-ground ...
7
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2answers
137 views

Ma Po Doufu without Pork

In China there is a famous dish called Ma Po Doufu 麻婆豆腐 and most of the recipes I find online have pork. I was wondering if anyone knew if pork was an essential part of the dish (in terms of ...
1
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1answer
591 views

How do I cook store-bought glutinous rice dumplings?

I bought some pork-filled glutinous rice dumplings from a Chinese supermarket, but I've no idea how to cook them! Someone told me to drop them into a pan of water to steam for three hours, but that ...
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votes
5answers
3k views

Where does the Asian dish “sang choi bow” come from?

I'm currently travelling in Laos where my favourite local dish is called "larb" or "laap" (ລາບ in Lao, ลาบ in Thai). When I described it to my Australian friend he said it sounded like a dish that ...
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1answer
1k views

What is the “hot” and “cold” category that Chinese culture separate their food into?

I am unsure if this categorization of food exist only in Chinese culture or if it exists in other (Asian) cultures. In China, a lot of the food is separated into either "cold" or "hot". Some ...
0
votes
3answers
7k views

What are possible substitutes for pineapple in sweet and sour pork/chicken?

Most recipes for sweet and sour pork/chicken I see include pineapple example. But what if someone does not like pineapple? What are candidate substitutes? Do they necessarily need to be fruits? ...
0
votes
1answer
454 views

Cooking Dry noodles without them being soggy

Could I get some tips on how to cook like or similar to Sharwoods Dry Noodles since when I cook, strain, wash and add them to the wok for cooking they always seem to come out soggy and sloppy. I've ...
4
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1answer
293 views

How to shape the perfect bao dough

I made char siu bao for the first time last night and followed this recipe to make the dough. It came out great tasting but bad looking- I couldn't find advice on how to shape the bao correctly. Are ...
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3answers
320 views

How to color Jiaozi (chinese dumplings)?

I am planning to make Jiaozi (Chinese dumplings) for a friend's party. Because she is vegatarian I'd like to make one set of vegetable dumplings and one set of conventional dumplings. To make it easy ...
3
votes
2answers
923 views

Storing Bao Overnight--to steam and refrigerate?

I am making roasted duck bao for a dinner tomorrow night. I will form them all tonight and then refrigerate them until tomorrow. Is it best to steam bao before refrigerating and then steam again ...
0
votes
3answers
6k views

Why does Chinese food reheats better on stove than in microwave?

Especially when there is sauce in the food. It seems the sauce heats less evenly in the microwave. I suspect the kind of flour used in the sauce is the problem but am not sure.
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4answers
3k views

Panda Express style Chow Mein

I find myself addicted to Chow Mein served at Panda Express, and have tried cooking it several times, failing each time. I have followed these recipes: ...
0
votes
1answer
173 views

Saw this at my local chinese grocery

This was near the seafood section in a big vat of ice at my local chinese grocery. What the heck is this?
1
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1answer
244 views

Sunken Moon Cakes

I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the ...
4
votes
3answers
15k views

Can I substitute baking soda for kansui powder?

Related: What does kansui do to dough in noodle making? I'm looking to make my own 拉面-style noodles. I've read up a lot about kansui and making your own kansui with a powder mix of sodium and ...
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4answers
784 views

how do I get the salt out of my chinese take out

I bought some overly salted Chinese food ( I did not know it at time) and took most of it home. Now I would like to get the salt out so i can it eat. Do you have any suggestions?
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1answer
4k views

What is the difference between light and dark soy sauce?

I heard on a TV show dark is just for colour and light is just for flavour?
0
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1answer
364 views

Name of a Chinese sweet

In the past I have bought this Chinese sweet which name I cannot recall. It is shaped in little cubes of some sort of trasparent dark jelly (not sure if it is actually gelatine, but it has a ...
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votes
6answers
3k views

What is Vegetable Meat?

I have come across this food, but I am not sure what it is called. This is a totally vegetarian food but looks like non vegetarian. It is made up of soya(soya beans). Does any one knows whats its ...
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3answers
2k views

What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?

I have seen people mentioning this and I've heard it's available in Chinatown in NY or in Hong Kong but I can't find it listed anywhere for sale online. I think this is because I don't know the term ...
4
votes
1answer
948 views

Is there a difference between the grocery store package of chow mein noodles and the package of lo mein noodles?

I'm looking at making a recipe that calls for lo mein noodles. All I can find in the grocery store are chow mein noodles. Is there a difference between these two types of noodles? I am referring ...
3
votes
1answer
1k views

What is a more common substitute for Shaoxing cooking wine?

I have never cooked with Shaoxing wine, so I'm not sure what would be its best substitute.
1
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3answers
327 views

Orange sauce for goose

I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it. ...
3
votes
3answers
11k views

What do you need for Chinese style Hotpot at home?

I love going to hotpot at the restaurant. How can I do it at home? What sort of equipment do I need?
1
vote
2answers
7k views

Can anyone identify this Chinese candy?

We just grabbed our customary mint on our way out of the Asian Bistro by our house but when we opened it, it wasn't a mint and the wrapper was almost all in Chinese (I think). It was an Asian bistro, ...
2
votes
2answers
894 views

What defines a gui chow dish in Chinese cuisine?

A restaurant near me makes a delicious dish they call Gui Chow Beef, which I want to reproduce. I've found some alternate spellings as "gui zhou" and even "aui zhau," but I've yet to find a recipe ...
4
votes
1answer
8k views

What is the difference between “Mongolian Grill” and “Hibachi”?

For years I have been frequenting Chinese restaurants that feature "Mongolian Grill" (or Mongolian BBQ depending on the location). Recently I tried a new place that had (what they called) "Hibachi", ...
0
votes
2answers
242 views

How to create the best veg noodles?

I am newbie to cooking, I will have to create veg noodles , I am following this tutorial, I want to know what are the add-ons I can add it to make it testy and best. Thanks,
6
votes
3answers
2k views

Is Indian food more expensive to prepare than Chinese food?

Based on my subjective experience, Indian food at restaurants is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a buck or two more then Chinese takeout, ...
6
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2answers
198 views

Chinese Hoppin' John

In the American South, Hoppin' John is a popular New Year's meal. In honor of the Chinese New Year, I would like to make a Chinese variation on Hoppin' John. In place of bacon, I thought I'd use BBQ ...
10
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1answer
596 views

Why are many chinese sauces so dark?

I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces are so dark? Does it have something to ...
2
votes
1answer
677 views

How can I make perfect sticky rice?

I have a couple of weeks off of school, and thought I would try my hand at some dim sum, specifically lotus leaf wraps, but first I need to figure out how to make the sticky rice. So: What type of ...