The chinese-cuisine tag has no wiki summary.
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1answer
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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 ...
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2answers
64 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?
...
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1answer
38 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 ...
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1answer
138 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
147 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 ...
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2answers
109 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 ...
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3answers
690 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
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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:
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1answer
122 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?
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1answer
103 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 ...
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2answers
2k 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
526 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
422 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?
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1answer
232 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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5answers
1k 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
584 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 ...
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1answer
479 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 ...
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1answer
673 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.
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3answers
275 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.
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3answers
4k 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?
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1answer
3k 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, ...
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2answers
407 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 ...
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1answer
2k 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", ...
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2answers
216 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,
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3answers
928 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, ...
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2answers
182 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 ...
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1answer
482 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 ...
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1answer
575 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 ...
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5answers
3k views
How can I cook my dumplings without a bamboo steamer?
My company is having a potluck. I want to make Chinese dumplings, but the dumplings I make require a bamboo steamer and pot to cook.
I have a steamer that I use at home, but at work, I have no ...
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7answers
13k views
What's the secret for Chinese fried rice?
I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice.
This is before adding soy sauce or anything else. Is ...
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2answers
2k views
Should I make my own Hoisin Sauce?
My local Asian Food Warehouse sells a few varieties of Hoison sauce that vary wildly in price. That got me thinking why?
Are there different qualities in prepared Hoisin sauces?
If so, would I be ...
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1answer
321 views
What is the ingredient that gives a sichuan (szechuan) hot pot the mouth numbing experience?
I'm curious if it is from the Sichuan peppercorns.
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4answers
18k views
What kind of rice is used in Chinese cooking?
I love the Chinese food we get from takeaway shops, and often to save on the cost we will cook our own rice at home. This is good, but the rice never seems to have the same texture as takeaway rice - ...
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12answers
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How can I make Chinese chicken fingers like in the northeast?
Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conform to the shape of the chicken.
Google ...
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1answer
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Chinese pork jerky, what makes them so tender, how do you make it?
If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed ...
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1answer
2k views
Can a “regular” eggplant be substituted for a chinese eggplant in a recipe?
I'm going to attempt this hot and sour chinese eggplant recipe which calls for chinese eggplant. However, I only have a "regular" eggplant that you find in the typical American grocery store.
Can ...
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6answers
2k views
How can I make Chinese Fried Rice like they do on the East Coast?
I've been living in California for about 14 years and really miss the Chinese fried rice I would get at Chinese restaurants on the East Coast (Boston in specific).
The fried rice I get at Chinese ...
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2answers
739 views
What is wok hai and how do I get it in my food?
There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?
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4answers
539 views
How do you develop the knife skills to properly use a Chinese cleaver?
So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife. Apparently, it is a great multitasker but ...
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1answer
969 views
How is congee made?
Does anyone know how to make the congee like those in Dim Sum/Yum Cha restaurants?
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4answers
618 views
Stir fry rice clumps
I love stir fried rice but can't get close to restaurant quality. Mine seems to clump or turn almost gummy.
What can I do to improve the texture?
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2answers
3k views
Peking Duck Sauce
I have just visited China (Beijing).
There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...
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4answers
640 views
Learning to cook authentic Chinese food [closed]
I'm interested in learning how to cook some authentic Chinese dishes. Aside from being trained by a native chef, what are some good ways to learn?
Going past simply recipes, I'm particularly ...
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2answers
1k views
How do I cook ribs Chinese style?
I love Chinese style ribs. They seem to have a sweet plum flavour/fragrance to them and the meat seems to be caramelised. I'd like to try this at home, how are they prepared and cooked?
