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1answer
74 views

Preserving colour of vegetables in Chinese hakka noodles

I typically need to cook dinner a couple of hours before dinner time. When I make Chinese hakka noodles, the vegetables (beans, carrot, capsicum etc.) lose their bright colours by the time noodles go ...
2
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3answers
82 views

Chinese cooking wine varieties

I have access to a lot of Asian and specifically Chinese grocery products where I live (Austin). However, a thing that's never been made clear to me by anything I've read or watched is whether the ...
0
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1answer
151 views

All fried rice recipes seem to have the same toned down interpretation

I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type that cooks in front of you, and they made ...
3
votes
1answer
150 views

Is Black/Cloud Ear Fungus toxic? Ought I shun it?

My friend from Hong Kong read this article that reported two deaths from Auricularia polytricha poisoning. I can't read Chinese, and thus I'm assuming his interpretation is correct. She then warned ...
2
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0answers
73 views

Sesame Chicken with Gravy

Okay, so this is going to be one of "those" questions. There was a Chinese restaurant in my town when I was younger. It went out of business, reopened out of town, sold to new owners and they have ...
7
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1answer
1k views

Are egg rolls supposed to be eaten with chopsticks or hands?

Are egg rolls, common in Asian restaurants, such as Chinese, Thai, or Vietnamese (at least in America), supposed to be eaten with chopsticks or hands?
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1answer
78 views

Rigging equipment for steaming large amounts at once

I am making steamed BBQ pork buns for a work potluck. I have some steamer equipment, but small scale. I'm looking at making 60+ buns, and would really like to cook them as quickly as possible the ...
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3answers
239 views

Is salty tongue effect normal after eating sichuan peppercorns?

I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would just get the buzzy, numbing effect but ...
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2answers
106 views

How is baby bok choy cooked in Shanghai?

During many business trips to Shanghai I often had baby bok choy that was served in a thin (unthickened), pale yellow sauce or broth - common in restaurants in Shangai. Very delicious! What kind of ...
0
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1answer
389 views

Can you refreeze spring roll wrappers. [duplicate]

Made spring rolls but still got loads of wrappers left, they came frozen so can I refreeze them?
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1answer
763 views

How was Chinese Master Stock stored in olden days before refrigeration

I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?
5
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3answers
449 views

do szechuan peppercorns get stale?

I've got some Szechuan/Sichuan peppercorns that don't make my lips numb or tingly, even when I just chew on several of them for 10 seconds or so. I would expect that they would. The jar smells good. ...
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2answers
105 views

Homemade Crunchy Chinese Chicken

I'm trying to make chinese honey chicken - similar to the recipe found here: https://youtu.be/hfxledIyK6I For the batter, i used an egg, a tablespoon or so of oil, about 50-50 ratio of corn starch ...
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0answers
334 views

Potato Starch Coating water to starch ratio?

I made some General Tso's Chicken last night using a batter of potato starch and water then frying in peanut oil. I used just enough water to wet the starch and make it somewhat pliable but if I let ...
15
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5answers
4k views

How to make century eggs?

I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few years now, and I desperately miss century ...
4
votes
2answers
522 views

Why does day old rice make for a better tasting fried rice?

I'm trying to understand what is it about day old rice that makes it better for fried rice, and how exactly to store day old rice for fried rice. Specifically, what exactly am I aiming for when ...
9
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2answers
4k views

Reducing the moisture in cooked rice for making fried rice

I am aware that in order for fried rice in Asian dishes to have the typical consistency and texture, it is best to use rice that has been cooked and stored for at least 24 hours. However, it's often ...
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3answers
1k views

How to make less salty Fermented Black Bean Stir Fry

I recently tried a variant of chinese stir fry using Lee Kum Kee Black Bean Garlic Sauce. I liked the flavor, but the end result was significantly saltier than I prefer. The rough recipe I used was: ...
5
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3answers
442 views

Vegan binder for chinese style dumpling fillings

Common recipes for potsticker/wonton-style (thin wrapper) dumplings use egg as a binder for the filling, to make it easier to work with and to displace air. For comparison, if you make a filling with ...
0
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1answer
191 views

What is the proper technique for making fried rice? [duplicate]

I've tried my hand at making fried rice a few times now. I seem to be getting these things wrong: Texture of rice Browning of rice I've been cooking the rice, stir frying some veggies, and an egg in ...
5
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1answer
1k views

Which is the better substitute for tapioca: corn starch or potato starch?

Which is the better substitute for tapioca in Chinese/South East Asian dishes, e.g. for thickener of soups and for meatballs? Is it corn starch or potato starch? I am asking because both corn starch ...
8
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3answers
620 views

How to make Chinese-style cornstarch coating stick

The other day I prepared General Tso's Tofu. It tasted good, but the result was not quite what I wanted. Like with many other Chinese dishes, the tofu cubes in General Tso's Tofu are coated in a thin ...
3
votes
1answer
328 views

What do the numbers used to differentiate Chinese slicer knives mean?

I have a Chinese slicer knife which I bought quite a few years ago, but never much used, it is a stainless steel 3 rams number 2. I am doing more Chinese cooking now, but when reading in my cooking ...
3
votes
1answer
249 views

How do I get paper-skin duck breast?

I want to make Cantonese-style roasted duck but a whole-duck is too much for me and I have only a small oven so I want to try using the thigh or breast only. My problem is I can't make the layer of ...
2
votes
1answer
226 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?
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5answers
2k 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
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1answer
138 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
1k 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
510 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
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1answer
283 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?
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1answer
3k 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
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1answer
83 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 ...
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3answers
2k 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
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2answers
976 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
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1answer
254 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 ...
20
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5answers
7k 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
2k 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 ...
11
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7answers
3k 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 ...
13
votes
4answers
61k 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
251 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
145 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.
4
votes
1answer
5k 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.
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2answers
228 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
570 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
4k 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 ...
37
votes
10answers
14k 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, ...
3
votes
1answer
1k 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
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2answers
172 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 ...
11
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4answers
137k 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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5answers
8k 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. ...