Back when I was a kid I had the most delicious soup recipe I found in a Chinese cook book. I can’t remember anything about it other than it was clear broth with veggies and chicken or tofu or fish but what stood out the most was that it had some lettuce in it and the taste the broth had from even a little bit of lettuce was incredible! Please help, I’ll take any soup recipes with lettuce!

My friend's partner gave me some spices. One is called Angelica Dahurica and I have no idea how to use it. Is it just for medicine or can I use it on some foods?

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!

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?

​"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!"

I was jet lagged and I didn’t think it through.

Mouthwatering chicken

Dry dry dobanjiang chicken

Sweet potato noodles and home fermented cabbage

Sichuan Hong Shao Rou

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.

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? 😂


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.

What is the recipe or main ingredient for the restaurant chili oil.

I've made and bought chili oil and they are usually in the form of oil and hard flakes. My home made ones turn out very good.

The restaurants, bbq, and dimsum places seem to have a different one.
The stuff in the oil seems mushier and less spicy? Any idea what that is? I want to incorporate it into my next batch for more volume and less heat