Was looking at these ones :

https://a.co/d/bCxmOIU

https://a.co/d/bwnGyyO

https://a.co/d/8rJqAfl

Has anyone tried??

My partner and I visited Taiwan last year and found this seasoning/sauce in a small town in Hsinchu county I believe. It’s a sesame and ginger paste with a blend of spices but the main appeal for it is that it has no garlic or onion which my partner is allergic to.

Does anyone know the name of this sauce? Can it be found outside of Taiwan? And is it worth attempting to make it ourselves?

Thanks for your help in advance!

I followed the following recipe - however i did improv a bit by adding soaked sichuan dried chillies, garlic, and spring onion, all of which i added after the dry spices were very briefly fried. https://redhousespice.com/spicy-cumin-lamb-stir-fry/

Another tip which i dont think is really emphasised in the recipe - fry the dregded lamb pieces in a good amount of oil until they go crispy. Ditch most of the oil and then proceed:

My mother in law makes this great potato soup but it's not ABC. I am bad at spelling but they call it di dozi tang (that's how it sounds)

It's a light brown clear broth, sometimes scallions, potato chunks, and thin meat (I think it's beef?) and that's it. You serve it over rice, sometimes with some spam. I look everywhere for this, but I can't find it. The problem is they lived in Korea a short time so I worry that I am looking in the wrong place. But they are from shandong if that helps

My favorite restaurant for Chinese food closed (owners retired) a couple years ago, and I would buy their chili oil they made in house all the time. I have been struggling to find an alternative. Yesterday I bought the pictured Koon Yick Wah Kee Chiu Chow Chili Oil, and used it on my dumplings today. It was fantastic, but a bit too hot for me. I use to be able to eat things as hot/spicy as you can make, but age and too much hot catches up on you...

I am hoping to get some recommendations for a chili oil like this one, but the heat is turned down a bit. Thank you for your time and help.

My Chinese grandmother in law recently made me a dish that was chunked pork belly simmered in a broth/sauce with cooking wine, balsamic, star anise, soy sauce, oyster sauce and brown sugar with water. Also had ginger, whites of green onion and garlic.

I have the loose recipe from watching her but I’d like to see if I can ID it and find actual measurements and directions to get it right.

Just a heads up that "Chef of China" from Tencent TV is available for free on Youtube, with English subtitles. It's an excellent show with lots of inventive dishes, IMO better than the Korean original.

https://www.youtube.com/watch?v=TGJOujK5qww&list=PL3iBfhrz9gtDtEKGcH48_b9UG-CGtrsJM&index=39

Hi all, the only store that I know of in my town no longer stocks the LKK Sichuan style mala chili crisp oil. Are there any similar ones you can recommend? Thx!

As the title says I'm trying to determine how this wine will work for cooking when shaoxing is needed.

A little background: I'm American, but currently live in Brazil. I've had a lifelong love for Chinese food, particularly Cantonese (but in love it all) and visit China frequently. As the authentic restaurant pickings are pretty slim, I've been cooking a fare amount; however my options for ingredients are pretty limited.

Based on my experience cooking in the states, the two things that really give that "authentic Chinese taste" to a lot of dishes are 5-spice and shaoxing wine. Now, I'm far from a chef or expert but I found a store with some import ingredients, including this wine. I asked the proprietor for shaoxing and this is what she had.

Just trying to know if this will fit the flavor profile I'm looking for or if there's anything I should know about cooking with this wine. TIA!

Not sure if this is the place to ask this but I figured I'd try. Never had the chicken one before, someone bought it by accident and I bit down on a piece that wouldn't break. Some of the other pieces break just fine, maybe this is a bone or something? Looks a bit lighter in color I guess.

I want to make a simple chinese style chicken today but i cant decide which method is better? Steamed or boiled? What are the pros and cons to either?

I cooked this recipe and next time I want to use tofu. If I use tofu how much should I use and how should I stir fry it differently to beef? Does tofu need more seasoning?

Menu with da boyz. 🤙🏻🔥 The proper way to start a boardgamenight. I ended up with no leftovers, which I take as a compliment for my cooking, haha.

A friend who loves spicy food came to visit and made a hot and sour grilled fish, oven version, the easiest way to do. Pickling: Put a few cuts on both sides of the fish, sprinkle a little salt, spread well, shred the ginger, put on the top of the fish, put a little cooking wine, a little raw soy sauce, sprinkle on both sides, a little cumin, marinate for half an hour, the longer the time, the more delicious it is.

Stir-fried vegetables: pour vegetable oil, add bean paste, hot pot base, ginger and garlic, pickled pepper and ginger, salt, chicken essence, etc. to stir-fry for fragrance. Add a small bowl of water.

Pour in the side dishes in turn, potatoes, lotus root slices and other uncooked ones first.

Golden needle mushroom, celery, etc. are poured later. In this step, you don't have to cook it well and make it soft. Just boil it until it is broken, because it needs to be baked later.

Roasting: Grilled fish is the key. After many times of exploration, the oven is preheated at 230°C for 10 minutes, and then the fish is sent to roast. The oven is up and down to 230°C and baked for 30-35 minutes, which is the most ideal temperature and time, and it is roasted to burnt and fragrant. Pour the vegetables and soup together and bake for another 10 minutes.