Questions tagged [chinese-cuisine]
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Why do Hong Kong chefs use a white towel instead of gloves to clutch a wok?
Is the towel to prevent heat and injury? Aren't their woks' handle insulated enough?
If the insulation falls short, how's a towel a stop-gap? What if the chef accidentally touches the wok without the ...
user91594
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Why do HK chefs let water faucets run unceasingly, when the basin overflows?
Doesn't this waste water? I screen-shot 7:45 of Executive Chef Sze Man Sui at Yè Shanghai on Kowloon Hong Kong.
and 0:42 of Paul Lau at Tin Lung Heen, Ritz-Carlton HK.
user91594
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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 ...
user24882
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Why do HK restaurants' wok fried scallops stay big? My pan fried ones at home shrink!
In Toronto Canada, I've bought different BIG, raw scallop species like at Whole Foods Market. They are big like HK restaurants'. After I add oil to pan on cook top and stir fry them, they shrink. Why? ...
user24882
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Can I make vegetarian soup dumplings?
Soup dumplings, or xiao long bao, are made by combining ground pork with chilled gelatinized pork stock inside a dough wrapper. When steamed, the gelatin stock melts, so that the diner bites into a ...
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Chinese XO sauce substitute?
Can someone suggest a reasonable facsimile for Chinese XO sauce? I have Korean gojujang (red chili paste), red chili flakes, miso, dashi, fish sauce, anchovy paste and cooking wines along with a well-...
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Are all these ingredients edible?
I'm cooking a Chinese soup base kit that I found in my local Asian supermarket (an amazing place!) But I'm not familiar with the ingredients. As some of them look strange and 'woody' I wanted to check ...
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In Chinese cuisine, are the black beans fermented in Black Bean sauce?
I was wondering what type of flavour the black beans add to black bean sauce. Can they be switched for pinto beans or kidney beans? Is there a process such as fermentation that the beans undergo ...
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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 ...
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Does this still count as "scrambled eggs"?
Being Chinese-American, I grew up on this stuff. The English name "Chinese steamed eggs" comes from the fact that it comes from Chinese cuisine, and that "steamed" comes from the word 蒸 in 蒸鸡蛋. The ...
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Should I "sponge" tea?
I went to a tea shop for Chinese New Year and the owner was incredible adamant about rinsing, sponging and reusing the tea. Is this a normal thing? Should I be doing it? What teas should I be doing ...
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Fish balls aren't bouncy and fall apart easily
So I tried making fish balls using the recipe at https://thishungrykitten.com/2013/11/14/homemade-chinese-fish-balls-the-way-they-should-be-made/ and I don't think I did anything wrong, but the result ...
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Is Snow Fungus produced outside China?
My grandparents in Toronto need snow fungus to make Snow Fungus dessert soup. But they've found only ones from China. They prefer to buy locally, and are too frightened by China's countless food ...
user24882
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Are mung beans grown in Japan or North America?
My grandparents in Toronto need green mung beans to make Chinese green bean soup dessert (another recipe). But they've found only ones from China. They prefer to buy locally, and are too frightened ...
user24882
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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 ...
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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 ...
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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 ...
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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 ...
user91594
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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 ...
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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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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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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 ...
user50726
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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 ...
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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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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?
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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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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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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 ...
- 1,063
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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 ...
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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 ...
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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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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:
...
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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 ...
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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 ...
- 2,798
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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 ...
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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 ...
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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 ...
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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 ...
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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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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 ...
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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 ...
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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'...
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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 ...
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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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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.
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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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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'...
- 1,063
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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 ...
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What fish can be used for 'minced fish' in Chinese cooking?
I tried using mackerel which gave a good texture but was a little strong in flavour. What else can be used and readily available in the UK?
When I was in hong kong I was addicted to fish balls from ...
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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 ...
- 1,581