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29
votes
9answers
42k 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 ...
25
votes
6answers
4k 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, ...
16
votes
5answers
45k 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 - ...
11
votes
4answers
1k 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?
10
votes
1answer
598 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 ...
9
votes
2answers
412 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 ...
7
votes
9answers
5k 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 ...
7
votes
2answers
138 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 ...
7
votes
1answer
3k views

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 ...
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
votes
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?
6
votes
4answers
7k 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 ...
6
votes
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 ...
6
votes
1answer
276 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 ...
5
votes
4answers
788 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?
5
votes
5answers
947 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 ...
5
votes
5answers
6k 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 ...
5
votes
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 ...
5
votes
2answers
1k 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?
4
votes
4answers
955 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. ...
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", ...
4
votes
3answers
3k 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 ...
4
votes
1answer
950 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 ...
4
votes
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?
4
votes
11answers
24k views

How can I make Chinese chicken fingers like in the northeast USA?

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 ...
4
votes
2answers
155 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?
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 ...
4
votes
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
5k 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 ...
4
votes
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 ...
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?
3
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 ...
3
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 ...
3
votes
2answers
76 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 ...
3
votes
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.
3
votes
1answer
384 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.
3
votes
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 ...
3
votes
2answers
929 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 ...
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.
2
votes
1answer
211 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
votes
2answers
90 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 ...
2
votes
2answers
135 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
570 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 ...
2
votes
2answers
114 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
2answers
88 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 ...
2
votes
2answers
895 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 ...
2
votes
1answer
678 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 ...
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, ...
1
vote
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: ...
1
vote
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 ...