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-1
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0answers
59 views

Are these greens 苦木? [migrated]

My garden neighbor gave me these greens. Is this 苦木? My neighbor said it is ku3mu4. Did I spell it correctly? What is it called in English?
2
votes
1answer
55 views

What is the difference between Shao Xing and Shao Hisng Chinese cooking wines?

Some people say that Shao Xing and Shao Hisng are different names for the same thing yet others say Xing has added salt. Could someone please shed some light?
4
votes
1answer
195 views

Is rice supposed to be eaten with chopsticks?

This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception, as rice is too hard to pickup with chop ...
1
vote
1answer
87 views

What is the name of this Chinese Fish Soup where guests cook their own fish in broth?

One of my friends tells about some kind of a delicious fish soup that he ate in china. But he doesn't know the name of the dish. It was served in a big bowl in the center of the table (in a ...
4
votes
1answer
188 views

What is red Chinese BBQ sauce called?

Does anybody know what the bright red bbq sauce served in Chinese restaurants is called? I'm trying to find a recipe for it but don't know what to look for. It's usually served with ribs or pork, it'...
1
vote
1answer
79 views

Can I do Chow Mein without rice wine nor substituting it?

I mistakenly bought "rice wine vinegar" instead of "rice wine". Now I am missing this ingredient from the recipe but I still want to do it. I could replace with red wine but I guess it's not a good ...
1
vote
1answer
84 views

Would raw soy sauce marinated chicken be more salty when cooked the next day?

If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
1
vote
1answer
85 views

How to properly store a Chinese new year cake and how long will it last?

I've received a Chinese new year cake, my question is how do I properly store it? Do I need to refrigerate it? Also, how long will it last assuming that I properly store it.
1
vote
1answer
64 views

The Orange in Crispy Orange Beef

Every time I try to make crispy orange beef, I try to integrate orange(juice, concentrate, zest) so that orange flavor stands out, but it never does. Does the orange in crispy orange beef refer to ...
1
vote
3answers
209 views

Cold Chinese BBQ Pork?

One of my favorite dishes in Seattle area Chinese restaurants is a dish they call BBQ Pork on their appetizer menu. In all the places in San Francisco I have been this same item is on the menu but it'...
1
vote
2answers
118 views

Questions about shaoxing wine

What kind of shaoxing wine should I be looking to buy? My supermarket has shaohsing rice cooking wine which has salt added. After looking online, there seem to be people saying that the added salt ...
0
votes
1answer
95 views

When should I add meat/vegetables when cooking congee?

Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letting it cook until the rice has broken ...
1
vote
0answers
106 views

Unusual foods from Asia (not for sensitive stomachs)

This question relates to the Chinese saying "Guandong people eat anything with four legs except a table and anything that flies except an airplane." I saw some pictures of special dishes in Facebook, ...
21
votes
5answers
6k views

Why is cheese never used in Americanized Chinese food?

While working weekends in an Americanized Chinese food restaurant I realized while many ingredients are used, no dishes contain cheese. This seems to be the case for every chinese dish I have ever ...
3
votes
2answers
555 views

Chinese crispy beef with minced beef instead of slice steak?

I've read up on a fair few recipes for Chinese crispy beef, but they all call for a beef steak to be sliced up, such as topside, rump, sirloin. But I cannot find any info or recipes on substituting ...
4
votes
3answers
188 views

Vegetarian replacement for pork mince in Chinese style stir fry

In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetarian version I usually just leave this ...
9
votes
2answers
18k views

Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?

There are three very similar dishes I see on Chinese restaurant menus: Orange Chicken Sesame Chicken General Tso's Chicken I know Orange Chicken is at least a little bit different (it's typically ...
3
votes
1answer
77 views

Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?

So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Since I am the only one who will be doing ...
1
vote
1answer
105 views

Making noodles in a wok

What is the best way to make noodle dishes like lo mein in a wok? I am trying to get the best noodle texture and a taste close to the restaurants.
3
votes
1answer
1k views

How do you make tapioca from cassava?

I am curious as to how tapioca is made from cassava. Also, is it possible to do this at home? Thanks.
1
vote
2answers
142 views

How to write the so called wooden tomato / wooden potato in Chinese (and where to find it)?

I once went to a Chinese restaurant with a Chinese friend, and there was this sort of yam which was white colored and covered with a whole bunch of red/pink dots resembling freckles and these dots ...
2
votes
2answers
263 views

Chow Mein: What is the starchy sauce called and how can I cook it?

This is a two part question, both relating to Chow Mein: When ordering Vegetable Chow Mein from various Chinese restaurants in New York and New Jersey, I find that the dish is prepared with two ...
5
votes
2answers
905 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 ...
31
votes
8answers
8k 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, ...
2
votes
1answer
462 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 ...
3
votes
2answers
120 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 ...
7
votes
2answers
52k 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 ...
6
votes
4answers
3k 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. ...
12
votes
2answers
4k 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 ...
2
votes
2answers
398 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 ...
3
votes
1answer
519 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 sauce'...
2
votes
3answers
193 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 ...
3
votes
2answers
359 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 ...
4
votes
1answer
479 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 Chinese,...
3
votes
2answers
195 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 ...
5
votes
2answers
296 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?
5
votes
4answers
6k 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.
1
vote
1answer
548 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
752 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 ...
3
votes
3answers
216 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
704 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
votes
2answers
162 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 flavoring)...
1
vote
1answer
1k 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 ...
3
votes
5answers
7k 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 ...
6
votes
1answer
2k 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
16k 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
855 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
votes
1answer
430 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 ...
1
vote
3answers
612 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
4k 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 ...