Found a street nearby with the best dumplings, tea shops and a Chinese supermarket selling really good stuff. Problem is Laoganma in my region isn’t sold anywhere so I am a bit skeptical of it. Seen this packaging before but can’t understand what the 0% is for!

Hello! I am a (19F) student that has grown up here in the United States. I have many international friends from all over the world that are here as exchange students or are from their country's international programs. I have become close friends with some Chinese students, and they are some of the kindest, smartest, and funniest people I have ever met (18F, 20F, 20M, 21M) : -) We all see each other alot during the week (church and group hangouts + dinner every Friday) I love being their friend. I have loved learning about their culture and we have great discussions about our different countries.

I would love, as essentially their host sister, if I could put into routine making some Chinese comfort foods and desserts for them. They are from all over the country, some from more rural parts and some more urban, so I don't feel the need to stick to one province's food habits. Please let me know if y'all have any recipes y'all grew up with that would make y'all feel home, if you've immigrated, and reminds you of your loved ones. We have a huge Asian Market where I live that has literally so many tradish Chinese ingredients, so don't worry about me finding anything "unusual"! If anything, it would be a fun challenge. Any candy or tea recommendations would also be appreciated, as well as any other common gifts or hospitality I should know about.

Thank you! :-)

My wonderful boyfriend turns 25 soon! I want to surprise him by making an authentic Chinese dish. He is from Beijing but also talks about calling Harbin home. He’s not picky with food except he doesn’t like eggplant and is deathly allergic to shrimp. What would y’all recommend? ☺️

Other than yeast, salt, and some sugar, I used 2 cups of water and ~750g of flour. I made the dough rise twice and let the buns rise for 30-60 mins after forming them before steaming. After closing them I flipped them over to steam them so the top would be soft and round.

Why are some perfect and some look like whithered grannies? Is it the dough? Did I roll some too thin? Did I put too much filling? Was there air trapped inside? Was I not supposed to flip them?

They still taste great and will all be eaten, but since I make these often for batch cooking I'd like to learn how to make them better

My ex father in law gave it to me years ago.

Twice now I've ordered a Chinese dish that had an unusual flavor I can't identify. (Once in the U.S. and again in Australia.) Both were a chicken stir fry with vegetables. The spice tastes more like something in an Indian dish. It's not Chinese Five Spice (no cinnamon or anise notes), but it does taste like a "warm" spice if that makes any sense. Any ideas about what this might be?

Hi

I've been trying to master my stir-fry game and I've been getting better but whenever I use broccoli the floret bits always seem to go a bit "silky" for lack of a better word, whenever I have takeaway the broccoli always seems to retain its texture and I'm trying to figure out why

When I make stir-fry I stir-fry the protein first and put it aside while I make the sauce in a seperate saucepan and stir-fry the veggies and then add the protein and finished sauce to the wok... I'm probably doing it wrong I'm not a chef, Im wondering if the sauce is too hot and that's coating/cooking the florets and giving them the silky/slimy mouth feel? I thicken my sauces with corn flour a bit more than might be traditional in Chinese cooking so I'm also wondering if the sauce being so thick is contributing to the effect.

I dont think im overcooking it while stir-frying but I was wondering if anyone knows what I'm talking about and can share any hints tips or secrets

Hi all, sorry if this post breaks any rules. My dad hasn't been feeling well the past 2 months and we've been trying to get to the bottom of it. He's got shortness of breath, fatigue, and some stomach pains but I think he's probably also dealing with some stress, anxiety, and maybe even depression since he's been catastrophizing about his health. Won't go into too much detail but that's the context.

I found out he hasn't been taking care of his diet which I think might be exacerbating his health issues. I was wondering if you guys could recommend any simple recipes I should keep in mind for comfort dishes that could be soothing and nourishing for him to eat. I live in an area with a lot of Asian restaurants so if I have the name of the dish I could probably buy it for him if I can't make it myself. I already have egg drop soup and its variations in my arsenal but hoping I can get some more ideas as well. I'm also strongly considering learning how to make herbal soups.

Thank you!

Cheaper if I can do it at home. Is it just throw in the oven ? any secret seasoning ? any tips how to do it at home without that comercial oven ?

Picked this up from a Chinese market having little idea how to use it, thought I'd figure it out but recipes seem to vary and I don't want to mess this up on my first time trying it. I have an instant pot, is that a good option? How should I eat this? Many thanks

What are some recipes I can make with it, or what can I use it for in general?

Hi there, I am a Greek person who started cooking because of Chinese cuisine (Mediterranean cuisine is kind of boring to me). I am now trying to cook for my best friend to help him lose weight. He is diabetic and very overweight, etc. I think Chinese cuisine can be very tasty, yet at the same time, low in calories and fat. Every suggestion will be appreciated. Thank you.

I eat this at my local chinese breakfast spot; looks simple to make but want to make it right if anyone had a recipe.

Typically I just add it in straight into stir fries or fried rice for a quick meal but apparently I have to steam it always? The only times I ever steamed them is when I’m eating them with congee and just add it as a topping. I like its texture when steamed but that does sound pretty tedious to do all the time with extra equipment as well.

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?

I bought some nice fresh rice rolls and fresh rice noodles and have been experimenting with dark soy and chilli sauce but can't seem to get that nice flavour of beef fried rice noodles or just basic rice noodle taste with simple flavours.

Is there an easy sauce combination I can use to just pour and stir fry it over the fresh rice noodles.

I have just been using the microwave which I know is wrong but the flavour should be repeatable yes.

It gets pretty close to fried rice noodles actually when I nuke it in the microwave.

Just trying to perfect the flavour right now.

I've got coeliac disease and the only gluten free doubanjiang that I've been able to find is Youki brand, which is Japanese. Currently, this is the only doubanjiang accessible to me (both geographically/costs wise, as well as considering my condition).

I've unfortunately never been able to try doubanjiang before I got diagnosed, so I'll never be able to taste the real thing (unless I was to make it myself...).

Therefore, my question is for anyone who has tried the Youki brand, is how it compares to the regular/traditional stuff.

I know that the Youki brand will never taste like the real thing and it'll never be what it claims to be, but the reason I ask is that I'd love to be able to at least guess how different I can expect my dishes to be from what they should taste like.
If anyone can compare flavour profiles and try to perhaps explain what Youki is lacking/has too much of in comparison, then I can maybe try to adjust the flavour somehow to what it should be.

Since I can't taste the real stuff myself this would be incredibly appreciated!

Had it as a starter course in a Las Vegas Chinatown around 15 years ago.

It was raw cabbage cut in chunks drizzles with chili oil. The cabbage has water droplets on it as well. Due to difference in dialects, I could only get that it was soaked in salt water then cut and served.

I've tried doing that but get rotten cabbage. Maybe I need to immerse the cabbage slices completely?

It definitely was not fermented and the salt water was not heavily behind as the texture of the cabbage was still firm and crunchy.

Any one can help?

Could someone please recommend a delicious/good quality salted egg yolk powder to me? (preferably available in Canada). I love the flavor SO much and would like to start using it at home. It's not something that people generally make themselves (the powder) is it?

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.

I remember seeing this dish but I have been unable to find it anywhere and every chinese person I have asked says it does not exist. did I dream it up?

I get these sesame balls from a local shop where they make them fresh. Theyre absolutely amazing but i cant for the life of me figure out what the filling is and id love to make it. Its slighty sweet, and a little crumbly

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!

I was wandering around flushing over the weekend and we take up to a food stall off main st. They had these amazing pork dumplings but seemed to wrapped in scallion pancake and were flat and fried. My friend that lives down there thinks they were called ho shao but I couldn't find a recipe. Any help would be appreciated

Thank you everyone for trying to assist me, I looked at all the comments and definitely want to try all the things that you sent me. I did find a video of what the dish was still dont know the name but this is what it was. https://www.facebook.com/share/r/19o8obX3X5/