Questions tagged [chinese-cuisine]

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1 vote
1 answer
461 views

What are those cubes in a big vat of ice at my local Chinese grocery store?

This was near the seafood section in a big vat of ice at my local Chinese grocery. What the heck is this?
5 votes
3 answers
268 views

Why are some Chinese rice noodles cooked starting from cold water?

The vast majority of dry pasta/noodles are prepared by boiling water first and then adding them to the already boiling water. However, the instructions on some types of Chinese rice noodles (eg. 南昌拌粉 ...
0 votes
1 answer
187 views

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 ...
1 vote
0 answers
211 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 ...
2 votes
0 answers
156 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 ...
3 votes
1 answer
306 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 ...
5 votes
7 answers
22k 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 ...
2 votes
5 answers
4k 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 ...
39 votes
12 answers
24k 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, ...
0 votes
1 answer
249 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 ...
4 votes
2 answers
2k 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 ...
8 votes
1 answer
848 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, ...
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 ...
3 votes
1 answer
690 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, ...
1 vote
2 answers
451 views

What's this green crispy vegetable or edible seaweed?

My grandparents saw, but didn't take, these online images at Chiu Chow Garden restauarant in Central, Hong Kong. They can't remember which website: perhaps OpenRice? What's the scientific name for the ...
0 votes
7 answers
49k 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
3 answers
332 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 ...
-1 votes
2 answers
288 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 ...
1 vote
4 answers
608 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 ...
23 votes
10 answers
214k 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 - ...
5 votes
2 answers
370 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 ...
2 votes
2 answers
16k 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.
0 votes
3 answers
546 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 ...
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 ...
-3 votes
1 answer
239 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. ...
1 vote
2 answers
782 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 ...
7 votes
6 answers
22k 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
2 answers
4k 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
3 answers
6k views

Making Douchi from scratch

How does one make Douchi (Chinese fermented black beans) from scratch? I've tried searching the web and haven't found anything. I imagine it can't be too hard, since it's mainly just fermented ...
6 votes
4 answers
5k 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, ...
3 votes
2 answers
182 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 ...
-1 votes
1 answer
983 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?
2 votes
4 answers
1k 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 ...
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 ...
0 votes
1 answer
801 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 ...
0 votes
3 answers
421 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 ...
1 vote
3 answers
277 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 ...
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 ...
2 votes
3 answers
3k views

Can induction electric cook-top simulate wok hay?

Last updated Mar 25 2019, this Serious Eats article proffers the WokMon to approximate wok hei. This is a type of wok ring or burner, right? I know electric cooktops are measured in kW, not BTU. Can ...
2 votes
1 answer
341 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 ...
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 ...
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 ...
13 votes
2 answers
14k 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?
7 votes
2 answers
3k 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?
-4 votes
1 answer
425 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 ...
0 votes
1 answer
136 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 ...
-2 votes
1 answer
223 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 ...
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...
1 vote
1 answer
536 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 ...
13 votes
4 answers
90k 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 ...