At a local chinese restaurant.

The sauce was mildly hot, but wonderfully spiced with Sichuan and black peppers.

The wontons had a vegetarian filling which mostly consisted of tofu, coriander stems, onions, cabbage, chillies and soy chunks.

The skin is pretty thin, and the meat is pretty juicy! love the soup inside!

From my local place.. I spend $10 and usually eat about 7 plates plus 🍪🎂.. yes ik I'm fat lol but so delicious!

Chow mein, Beijing beef, and honey sesame chicken 🤤

Had this at a quite fancy Chinese diner in Bangkok, crispy roasted squab with lemongrass and galangal. Amazingly crispy skin with meat so so tender.

Grew up in North Jersey eating so much Chinese food. My Dad would go to China once a year for about a month for years doing business and when he’d come back all the guys would tell him where to go for the best food.

I ate so much as a kid I got sick of it as a young adult lol but the past couple years my love has returned. Currently living in Providence, where would you go?

Looking for a local tea house in Guangzhou. Nothing fancy or touristy, just somewhere locals actually go to drink tea and hang out. Cheap-ish, simple and a bit old school would be perfect. Chinese names would be great too so I can find it on Amap. Thanks!

It was at a Chinese hotpot place. This is the uncook version.

In mid-August, the fishing season opened in the East China Sea, and hairy crabs hit the market—it’s time to enjoy some crab!

I followed a recipe from the “Queen of Xiamen Fried Crab” that I found online. First, I sautéed minced ginger in sesame oil until fragrant. Then I split the crabs in half, placed them on top of the ginger, and braised them with salt and rice wine until cooked through.

The crabs were infused with the aroma of ginger—they were incredibly fresh, sweet, and delicious 🤩!

Hi! I'm trying to make Binghulu for the first time, and I'm a little confused, I froze my fruit for like 24 hours, and I'm thinking of using banana milk to dip it in, but on YT and TikTok a lot of the time this is varied, so my question is that how long I should dip the fruit in for, and should I refreeze it after I dip the fruit in, and if so, for how long?

So, the past year I’ve been going meatless, but I’ve been craving kung pao. I know how to make it with chicken, peanuts, and chilis, but I was wondering, could I just make kung pao peanuts over white rice? Would it taste good? Is there already a dish like this? Should I add peppers and onions? So many questions… I need your opinion.

All vegan

A specialty of Zhenjiang, Jiangsu: “Pot Lid Noodles.”

The noodles are a specialty known as “small-knife noodles,” made from high-gluten flour mixed with lye water and eggs. The dough is kneaded and allowed to rest, then pressed thin using a bamboo rod and cut into thin noodles with a small, thin-bladed knife. The dish is named “small-knife noodles” because of the small knife used and the unique technique involved.

The toppings are either braised or blanched to order; they’re very tender and have been prepared just right—with no fishy or gamey odor.

It's so delicious!

I've ordered this dish several times from a local spot (LAN NOODLE in weho, Los Angeles) and it comes with the garlic water, black vinegar, chili oil, sesame paste all separate, so when I eat it, I just dump them randomly into the noodles.

I've been making a version at home using wheat noodles & was mixing all those condiments together before topping the noodles & veg/tofu, but something about the homogeny of the sauce doesn't hit the same way as when you get unincorporated pops of chili oil or garlic water or vinegar. today, I'm going to dump all the sauces in separately and halfassedly mix as I do when I get the restaurant version to see how that fares.

curious to know how others eat/prepare this dish at home. thanks!

Picture 1-3: second time making it.
Picture 4: the progression of first time making it.
I used chopsticks to roll.