Questions tagged [chinese-cuisine]

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How to use Totole granulated chicken flavor soup base mix?

I have a can of Totole granulated chicken flavor soup base mix, but I cannot read what I presume are the directions on the back. I want to try making a Chinese-American restaurant style egg drop soup ...
Nobody Special's user avatar
1 vote
0 answers
155 views

How to make Chinese thousand-layer cake/bun/bread/mochi that puffs up?

The following video shows a frozen disk grilled for a few minutes and flipped, and the result puffs up 2-3cm/1". Very nice. https://www.facebook.com/ccdesan/videos/744030087169350/ Here's a ...
Swiss Frank's user avatar
2 votes
0 answers
124 views

Is there a way to get rid of that sulfur-y, fart-bomb-like smell form cooking daikon?

Made a chinese-style daikon soup in a pressure cooker, and it left an sulfury odor reminiscent to a subtle fart bomb. I know veges and roots that have sulfuric compounds tend to do this. Is there a ...
PettyCashPrash's user avatar
3 votes
1 answer
278 views

How do I make the dough for soup dumplings?

I recently tried to make soup dumplings in the style of the Din Tai Fung restaurant. Their dumplings are relatively small and have very soft and thin skin that is still strong enough to not leak out ...
pacoverflow's user avatar
0 votes
1 answer
229 views

Is 山核桃 (Chinese Hickory) similar to pecan? [closed]

I heard that pecan is healthier than Walnut. One of the reasons is that it has less Omega-6 per 100 grams, and ALA is an inefficient and therefore negligible form of Omega-3 fatty acid. Pecan is ...
Tim's user avatar
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1 vote
2 answers
1k views

How to tell if pork-filled steamed buns are pre-cooked?

I recently bought some fresh "pork and Chinese-sausage filled" steamed buns from a supermarket. The supermarket also sells fresh, pre-cooked Taro and egg custard filled buns, which are kept ...
MomentumEigenstate's user avatar
4 votes
2 answers
1k views

Can an induction hob heat a wok as much as a gas burner?

I have often heard it said that it's essential to use a gas burner for cooking fried rice because you need to get the wok very hot, and only a gas burner has that kind of heat. (they're referring to ...
Rocketmagnet's user avatar
3 votes
1 answer
621 views

What are these small, fleshy, salty, fried things in my Chinese food?

I ordered some salt and pepper dishes from a Chinese restaurant. I know how these dishes are prepared because I've made plenty myself. Generally it's a wok-fried mixture of sliced onion, green pepper, ...
WackGet's user avatar
  • 924
-1 votes
2 answers
285 views

How many items per order of dim sum? [closed]

Dim sum traditionally comes in multiples of 3 or 4 in each steamer basket. However, there doesn't seem to be any resource to let the customer know whether you are getting 3 or 4 dumplings/items. Is ...
Turkeyphant's user avatar
5 votes
2 answers
357 views

What's the point of cooking bones for 24-72 hours for white stock (白湯) if European stock extracts everything in up to 8 hours?

Traditional European meat stock (chicken stock, beef stock, etc) is boiled for 6 to 8 hours. Supposedly (according to many answers on this website) there should be absolutely nothing left to extract ...
Reverent Lapwing's user avatar
8 votes
1 answer
696 views

What was Hunanese cuisine like before chili peppers were imported to China?

Today, chilis are strongly associated with Hunanese cuisine, which is regarded as the spiciest Chinese regional cuisine. However, Chinese recipe books didn't start mentioning chilis until the 1790s, ...
WiJaMa's user avatar
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0 votes
3 answers
485 views

What is the perfect way to boil hakka/chowmein noodles?

Edit: I tried the method and this is the result: New left, old, right. Click for full size What is the correct way to boil noodles? I am talking about the packaged noodles and not half-boiled ...
4-K's user avatar
  • 275
14 votes
2 answers
12k views

Why do North American Chinese restaurants advertise "We use 100% Vegetable oil"?

I was reading my local Chinese take-out's menu that somehow ended up stuck to my fridge door and I noticed under their logo a marketing bullet-point advertising: We use 100% Vegetable Oil That ...
Dai's user avatar
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-3 votes
1 answer
237 views

To concoct 糟溜鱼片, what lone American alcoholic drink can substitute 米酒, 糟鹵, 花彫, 酒釀?

I travelled prior COVID. This Hong Kong restaurant served 糟溜鱼片. I am trying to reconstruct it at home. But my American town has no Asian stores, and nowhere sells the 3 Chinese wines listed below. ...
user avatar
3 votes
2 answers
178 views

What are the benefits of dried ingredients?

I've been cooking from Every Grain of Rice: Simple Chinese Home Cooking, and I most recently made Braised Chicken with Dried Shiitake Mushrooms. This made me wonder about what the dish could have been ...
Darla's user avatar
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-1 votes
1 answer
960 views

Is stinky tofu safe to eat [duplicate]

How safe is stinky tofu since it does smell like feces? Is there risk of bad prep when making it or coming out of places with questionable food safety practice?
pi a's user avatar
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1 vote
3 answers
260 views

Chinese dumplings vegetarian style - mushrooms raw or cooked?

I recently started making Chinese steamed dumplings (Jiaozi) with cabbage and beef mince. In this version I simply mix together all the ingredients for the filling (cabbage, onion, beef) when they're ...
dmaj7's user avatar
  • 13
6 votes
1 answer
1k views

Can I mix food grade lye (sodium hydroxide) with water to make kansui?

I have food grade lye (sodium hydroxide) from pretzel making and I want to make chewy noodles, either ramen or Chinese noodles. Many of these recipes call for lye water or kansui. I have found many ...
2cents's user avatar
  • 752
2 votes
1 answer
332 views

What exactly is a boozy preserved egg and how are they made?

On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any more detail on how they are made. This ...
qfwfq's user avatar
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0 votes
0 answers
75 views

What sort of Rice do Chinese Restaurants use [duplicate]

What sort of Rice do Chinese Restaurants use? I use good quality Thai Rice at home in my rice cooker, I have tried all sorts of brands of rice and I have tried mixing different rice together, but, I ...
Keith's user avatar
  • 1
1 vote
2 answers
1k views

Can you make fish broth with just fish flesh — no bones or heads?

When I ate a fish stew some years ago in a Hong Kong restaurant, the dish had no bones. The broth was made from giant grouper. Do you know if bones were used? No local grocers sell fish bones. And I ...
user avatar
0 votes
1 answer
135 views

Why did my soft tofu deflate?

I froze some soft tofu cause it was halfway to expiration and I didn’t need it for a bit. I took it out to make mapo tofu and you usually simmer the tofu in warm water for a bit before you cook with ...
user8714896's user avatar
-4 votes
1 answer
417 views

Why do Hong Kong restaurants serve Mung bean sprouts raw, rather than cooking them in the soup?

I'm just asking about the safety of why restaurants serve the raw Mung bean sprouts and Yunnan ham on a dish, separate from the hot soup. You're supposed to add the sprouts and ham to the soup ...
user avatar
1 vote
1 answer
522 views

How do I make noodles greasy?

The Internets are great for healthy and fresh and refined. Today I need help being none of those things. I am trying to satisfy my partner's craving for cheap, greasy chicken lo mein. I know how to ...
LoftyGoals's user avatar
-2 votes
1 answer
123 views

Need to ground peppercorns to stir fry clams?

The Spicy Stir-fried Clam with Peppercorn & Chili (椒香炒蜆) was another irresistible dish which used five different spices to create this peppery taste. I also had mantis shrimp here before with the ...
user avatar
0 votes
3 answers
414 views

Is there a rubric for what ingredients go into a Chinese stir fry?

Looking at these two recipes: https://omnivorescookbook.com/tofu-and-broccoli/ https://omnivorescookbook.com/ginger-chicken/ they are quite similar but have minor variations. This seems to be the ...
Tom's user avatar
  • 1,592
2 votes
4 answers
948 views

Why are my stir fried pea sprouts too stiff, and turn into lumps?

I'm trying to make stir-fried pea sprouts as seen this photo), but without the mushrooms. I used this kind of pea sprouts: First I wash and soak them in salt water for 15 mins. I know that I mustn't ...
user avatar
1 vote
4 answers
420 views

What's the minimal set of cookware for Chinese, Japanese foods on an electric induction cook-top?

My grandparents fears food sticking to pans the most. They love, but never attended cooking school for, Chinese and Japanese cuisines. For their current pan probably can't be seasoned or repaired, ...
user avatar
9 votes
1 answer
1k views

Why boiling water, then cold water for this shaobing recipe?

I'm trying to make this Chinese pastry called Shaobing. Some recipes I've found call for first adding boiling water then adding cold water. There's no yeast, just some salt and flour. FYI, these ...
daSn0wie's user avatar
  • 199
1 vote
2 answers
2k views

Cleaning chicken with corn starch?

YouTube recently started recommending Chinese cooking videos. This particular cook has a curious habit of rubbing cornstarch all over the chicken breasts before washing them off. Is there an ...
Kelvin Sherlock's user avatar
0 votes
1 answer
755 views

Chinese chicken balls - should the chicken be precooked?

There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to BIR take-away chefs) before coating ...
Greybeard's user avatar
  • 5,916
-2 votes
1 answer
221 views

What oyster species is 砵酒焗生蠔?

Picture from Hong Kong restaurant. Hence oyster can be bought in H.K. What oyster species I buy to make this 砵酒焗蠔, which means Port Wine Baked Oyster? Another picture. I won't post more two, but ...
user avatar
0 votes
1 answer
182 views

Can I substitute Hong Kong curry cuttlefish with pre-cooked Joya octopus?

I want make Hong Kong cuisine Dim Sum Curry Cuttlefish at home. Because COVID19, my supermarket is not selling cuttlefish or squid or uncooked octopus, just this pre-cooked Joya Octopus. My issue is ...
user avatar
5 votes
2 answers
3k views

How to extract mouth numbing effect from Sichuan peppercorn into a syrup?

I tried following the recipe here to try to create a Sichuan peppercorn simple syrup. The recipe is basically to add slightly crushed peppercorn to sugar and water, allow to simmer, take off the heat, ...
qfwfq's user avatar
  • 677
4 votes
1 answer
579 views

What's 香茜 or 芫荽 in English?

Many Hong Kong Cuisine restaurants use 香茜 or 芫荽 in soup dishes. Please see the picture below. Are 香茜 or 芫荽 the same species of plant? What's the correct English translation? I'm hankering to buy ...
user avatar
-1 votes
1 answer
268 views

Are dry or fresh whelks the better choice for whelk soup (響螺湯)?

When making whelk soup (響螺湯), should I use fresh or dried whelks? Are there reasons to chose one over the other, does it matter at all, and if yes, what would be the difference?
user avatar
2 votes
2 answers
3k views

is Doubanjiang (Szechuan hot bean paste) an acceptable substitute in recipes calling for Doenjang (Korean fermented bean paste)?

I have a LOT of Doubanjiang taking up valuable space right now. I wanted to make some Ssamjang which calls for Doenjang. Even the names are remarkably similar...
Doug's user avatar
  • 3,208
-1 votes
2 answers
805 views

Can I soak fresh mushrooms in water, like how Hong Kong chefs soak dried mushrooms in water?

Some time ago, I dined at Celestial Court Chinese Restaurant at Sheraton Hong Kong Hotel & Towers, Kowloon, Hong Kong. I loved their mushroom soup (冬菇湯). I asked their chef for advice, and he said ...
user avatar
2 votes
1 answer
86 views

What happens if I use fresh mushrooms to make vegetarian Chinese mushroom soup (冬菇湯)?

What changes if I use fresh mushrooms, rather than dried, to make Chinese mushroom soup (冬菇湯)? I'll be shunning meat. Note that unlike Western mushroom soups, mushrooms aren't blended in Chinese soups....
user avatar
2 votes
1 answer
328 views

What species is Chinese dried mushrooms (冬菇)?

I don't speak any Chinese, but I asked some Hong Kong vendors and they wrote down "冬菇" for me. Some websites call these Shiitake Mushrooms, but is this correct? I know they're dried, but ...
user avatar
0 votes
1 answer
97 views

How can I make vegan Chinese Sweet Corn Soup?

Is it possible to make Vegan 玉米羹, e.g. without the chicken and eggs? I like the Chinese style of the soup, unlike Western Corn Soup that blends the corn. Source.
user avatar
0 votes
2 answers
217 views

What pickled yellow-green vegetable is this, in Chiu Chow Garden's appetizer?

From top to bottom: Top 1. 2. I loved this appetizer of tofu cubes, peanuts, pickled radish and beans 3. 4. 5. Is the yellow-green vegetable truly radish? What kind of radish? These pictures were ...
user avatar
0 votes
1 answer
124 views

Can you make soup or stock with just Canada whelks, no meat?

Many Hong Kong whelk soup recipes use meat, even Michelin 3 stars Lung King Heen! Can I make soup or stock with just whelks and vegetarian ingredients? I don't want meat! When I skipped meat in ...
user avatar
2 votes
2 answers
404 views

How 豉椒炒蜆 (stir fry clams in black bean sauce), without black beans?

I don't want buy any thing from China because of politics. Korea Japan are OK. But Toronto got just black bean and black bean sauce made in China. Can I just skip black bean sauce for 豉椒炒蜆 ? If not, ...
user avatar
7 votes
2 answers
4k views

is Doubanjiang (sezhuan hot bean paste) an acceptable substitute in recipes calling for gochujang (Korean hot sauce)?

These days I keep on seeing repeated shout-outs to gochujang, which is not available where I live. However, I do have a container of Doubanjang just sitting there in my fridge, taking up space. Would ...
Doug's user avatar
  • 3,208
1 vote
1 answer
169 views

What are some clear honey and chili sauces in Chinese cuisine?

I used to go to a Chinese restaurant near my house for years and I usually ordered what they called "Hunan Chicken". It was breaded chicken pieces, similar to what you'd get with Sweet & ...
gnicko's user avatar
  • 1,057
1 vote
2 answers
770 views

Reheat coated fried chicken (salt and pepper chicken)

I followed a recipe for sat and pepper chicken, where I fry for 5 minutes, then let it rest then fry for a further 2 minutes before adding to the pan with the veg and seasoning. The recipe said I ...
Ben's user avatar
  • 111
0 votes
0 answers
3k views

Should I be able use a metal wok spatula on a seasoned wok?

After a couple months of cooking with a wok my uncle gave me because he didn't use it, I was very pleased to see it seemed to be developing a nice patina. I cook with it, soak for a few minutes if ...
Philip's user avatar
  • 395
1 vote
1 answer
5k views

Low-calorie alternative to Lao Gan Ma spicy chili crisp?

I've become obsessed with Lao Gan Ma brand chili sauces. This "Old Godmother" brand sauce is apparently a phenomenon in China and feels like it's about to break out in the export market similar to the ...
pkamb's user avatar
  • 115
-5 votes
1 answer
268 views

Are these Toronto Chinese restaurants cooking live or frozen Yellow Fin Grouper?

Many Chinese restaurants in Toronto serve Yellow Fin Garoupa or Grouper — 黃鰭斑. 1. From pictures beneath, are they live and fresh? Or frozen? Is Yellow Fin Grouper sold live and fresh? If not, frozen?...
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