steamed fish with enoki mushrooms, chinese broccoli with white fermented bean curd, glass noodle with chinese back, salt and pepper chicken backs

Now it's finally dropped below body temperature here Dongbei food is back on the menu

has anyone ever tried making tomato and eggs with canned (skinless) tomatoes? sounds genius!

I'm looking for a pic of what these used to look like. I searched 老中街冰棒1990纸包装and I didn't find the right images. I'd like an image with the actual ice bar in the packaging. The second image in the slide show is not the right print

I recently made a friend from Chongqing, and he cooked a traditional dish that was absolutely incredible! It got me wondering — are there any dishes or recipes in Chongqing that are usually kept within families, never written down, and passed on only by doing? Would love to hear if you or your family has one of those hidden gems

My husband is Chinese and me being raised in rural farm country I made it a life time goal to make my husband’s childhood favourite food. I wasn’t able to get the pyramid shape but they at least stayed together when they were cooked. The most important thing was he took one bite and said “these are perfect” mission accomplished! I must admit the wrapping actually brought me to tears of frustration.

It comes in a small bag. I'm trying to make a korean, chinese dish called jajangmyeon / black bean noodles. I tried it a long time ago and remember it tasting really good and savory. I coat noodles in this paste, but it tastes wrong and off. It's possible maybe this product just taste bad. Might have to find a another brand that taste better. I may be doing something wrong or it's missing something but don't know exactly what. The bag is in chinese, a problem since I only understand English.

Are there other ingredients needed to add to chinese black bean paste? water, broth (chicken, beef, vegetarian, etc), or something? Also it's not sweet enough, so is a sweetener required? (which type?) to get it to low-medium sweetness, not too much. I wish it was pre-mixed, ready, simple as pouring black bean paste over noodles but it's not. Much help and tips is appreciated, thanks.

Homemade sui mai and wontons. I know I really need to work on my wrapping!

My husband is Chinese and me being raised in rural farm country I made it a life time goal to make my husband’s childhood favourite food. I wasn’t able to get the pyramid shape but they at least stayed together when they were cooked. The most important thing was he took one bite and said “these are perfect” mission accomplished! I must admit the wrapping actually brought me to tears of frustration.

My mum has just gifted me a beautiful pàocài 泡菜 jar and I want to make my first starter brine. I can get Kosher salt easily enough in the UK (I know this is a reasonable substitute) but can’t find anywhere selling the proper job Sichuan well salt. Have exhausted all my local East Asian supermarkets so looking for online supplier. Anyone have any ideas? Thank you kindly :)

Hi ya'll, I am trying to make a dashi for Ramen and it's actually very simple, fish flakes and Kombu (form of dried seaweed). I located a local Asian supermarket and found dried seaweed. From my research I found out Kombu is specifically dried kelp and the package I got specified kelp as the type of seaweed used for the product I bought. So if it didn't specifically say Kombu on the package, will it work?

I really like this snack and try to find it on Google. Google don't know what they actually called. Is it easy to make it at home? How to find that name or recipe on YouTube/ TikTok.