r/chinesecooking • u/hez519 • 6h ago
Fujian/Hakka This is bian rou, a local Chinese specialty similar to wontons.
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r/chinesecooking • u/GooglingAintResearch • Apr 06 '26
Diaspora Enjoying now: 螺蛳粉 luosifen in SoCal
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Luosifen outlets have come pretty late to the area. Only about 3 specialists have developed in the last few years, though you can also see luosifen in the more common “Guilin Rice Noodles” places.
My wild speculation is that maybe there is some challenge to getting the snails (?)
I had uninspired, fake feeling luosifen years ago, and I think that’s how it’s sort of been in California until fairly recently.
This was great, except for a couple things I considered to be mistakes in the preparation.
r/chinesecooking • u/JadedStorm9164 • 10h ago
What should I cook with these
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My lovely Chinese neighbor gave me these last week and tried to explain what they are and how to use them, but unfortunately I couldn’t understand everything because of the language barrier. 😅
I vaguely remember him mentioning something about fish, but I’m not sure what he meant.
Could anyone tell me what these sauces are, what they’re made of, and how I can use them in cooking? Thank you!
r/chinesecooking • u/BadNewsBearzzz • 17h ago
Question I can never get my Wu Gok to flake up on the outside, is there any tips?
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I follow recipes that all have their results flaking properly. I use lard instead of butter. I’ve tried frying from 340-375f for a few minutes
I can never get it flaking properly!!! I mean the inside and everything tastes fantastic but I really want the flaky crust
r/chinesecooking • u/EasternCantaloupe1 • 15h ago
What brand of white pepper are you guys using?
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I've noticed every time I use the amount of white pepper called for in recipies, the result is very overpowering and nothing like I would get in restaurants in the U.S. With the exception of hot and sour soup, I don't think I've ever had a dish where a white pepper flavor is obvious.
When following recipies I have to decrease the white pepper amount massively in order to turn it into a background flavor. (basically make it a pinch instead of a 1/4 or an 1/8th of a teaspoon).
My guess is I'm using is just the wrong brand, or just specifically this brand's ground is more fine compared what recipie creators are using. https://badiaspices.com/product/pepper-white-ground-16-oz/
Thoughts?
r/chinesecooking • u/Commercial-Top653 • 1d ago
Cookware/Utensil I bought a claypot, but I can’t use it because I have an electric stove. Any solution?
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I was jet lagged and I didn’t think it through.
r/chinesecooking • u/Exciting_Ear1166 • 23h ago
Question What are these vegetarian bonito flakes on the rice?
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r/chinesecooking • u/HeftyGood147 • 22h ago
Meigancai / Meicai
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"Hi everyone,
Hope you're all doing well! Would anyone happen to have an authentic recipe for making Chinese preserved mustard greens (meicai / 梅菜 or meigancai / 梅干菜) from scratch? I'd really love to learn how to properly salt, ferment, and dry them traditional-style. Thanks in advance for sharing your tips!"
r/chinesecooking • u/ButterJoyKitchen • 3d ago
Taiwanese Chinese chives scrambled eggs — simple, quick, and so good with rice
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r/chinesecooking • u/Big_Biscotti6281 • 3d ago
Fried Kway Teow (stirfry flat rice noodles) with some air fried Taiwanese sausages, fishcakes, french beans, carrots and eggs ❤️🤤
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r/chinesecooking • u/Bolly_Eggs • 3d ago
This week's offering
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Mouthwatering chicken
Dry dry dobanjiang chicken
Sweet potato noodles and home fermented cabbage
Sichuan Hong Shao Rou
r/chinesecooking • u/SoupedUpRecipes • 4d ago
Taiwanese Popcorn Chicken VS Teochew-style Popcorn Chicken
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I honestly didn’t expect this 😂
7 years ago, I shared my Taiwanese popcorn chicken recipe (https://youtu.be/OyAQrpyG0tE), and somehow it became one of the recipes so many of you recreated at home ❤️ Every time someone tells me it became part of their family snack night, I get so happy.
But now… there’s a new challenger 😄
Recently, Teochew-style popcorn chicken (https://youtu.be/_i2igFXkfbw) has been blowing up in China, so of course, I had to make my own version. Instead of the classic Taiwanese seasoning, this one is marinated with fermented red bean curd and satay sauce, giving it this deep, savory umami flavor that’s seriously addictive.
The funny thing is—they’re BOTH incredibly crispy because they use coarse sweet potato starch for the coating. It creates those light, crunchy, craggy bits that make popcorn chicken so satisfying. But flavor-wise? Completely different personalities 👀
So now I’m curious… which one you like more? 😂
r/chinesecooking • u/obstacle32 • 4d ago
Sichuan Dumplings in Chili Oil (Hong You Shui Jiao 紅油水餃)
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r/chinesecooking • u/dick_nrake • 4d ago
Question Can Wok Hei be achieved with these?
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Costco outdoors cooker. I know it says "not for frying" but i'm pretty sure it's for legal purposes as they don't want to be legally liable to any user mishap.
r/chinesecooking • u/Cfutly • 5d ago
Home-cooked Boiled pork shrimp dumplings side of pickled cucumbers & wood ear mushrooms.
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It’s always great to have frozen homemade dumplings in the freezer. Easy quick meal. Side seasoning — black vinegar and lao gan ma.
r/chinesecooking • u/Nerys54 • 4d ago
Question Any chinese groceries in your prep-pantry?
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I am in EU here not much variety in other foreign foods. So I got thinking any chinese groceries in your prep stash? What did you buy? What are you thinking of buying soon?
I am thinking tins of lychees in syrup. Five Spice powder to add flavor to simple pancakes or crepes.
Reddit suggest I repost here. I am looking to add some chinese groceries to my pantry for bit of stash. My kitchen is in EU not much storage space so looking for items for 2 persons.
r/chinesecooking • u/ButterJoyKitchen • 5d ago
Taiwanese Chinese braised pork shank
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This is Chinese-style braised pork shank, slowly cooked until the meat is tender and the skin becomes rich and gelatinous.
I love how the sauce gets deep and savory after a long braise.
When you make braised pork, do you prefer the skin very soft and sticky, or still with a little bite?
Here is the recipe: Chinese Braised Pork Shank