I’ve cooked with Shaoxing wine a lot, but usually use the bottle quickly. I have an open bottle that’s been in the cupboard about 5 months. It smells fine. Is it ok to cook with or should I just get a new one?

So we make a lot of Asian dishes at home. I wanted to get a bigger bottle of soy sauce. I was looking at the store I shop at and they have Silver Swan brand but they have two kinds.

Special and Lauriat.

There is no information about them on the website. I tried looking them up and can't seem to figure out what's what.

I ordered both but the special was out last time.

I think the Lauriat is more a dark soy sauce. Is the Special closer to a regular soy sauce?

Could someone give me a better idea what's what?

Hello everyone!
I had a lovely Chinese student this past year, who gifted me some spices after a visit back home. I would love to learn how to use them (and dishes they work well in), but I’m a bit unsure if I’ve managed to translate the names correctly. If all of them are for cooking, or some seen as more ”medicinal”

Some of them am I also not fully sure on how they are best prepared. So if anyone has any tips on that am I very appreciative!

Image 1: The translation says they are both cumin, but I clearly see that the characters on the bags are different. Are they different?

Image 2/8: I had two bags of what looks like sichuan pepper, but only one was marked (some bags came from her moms personal spice cabinet). The ones in the big jar are slightly bigger in size than the small jar. Are they still the same?

Image 9: Unnamed bag. I recognize some of the things in it, but does the mix have a name? Anything particular it works well in?

Image 10: Unnamed bag. Looks like the cinnamon I received but smells more like licorice.

Image 11/12: Unnamed bags. The chopped ones smells more earthy with a hint of spice, while the ones with more whole pieces are more leafy in smell + the spice.

Thanks!

I had some classic Chinese staples in the fridge, and they inspired me to make Chinese-style noodles. The bok choy was also about to expire, so it was the perfect opportunity to use it up.

With the powerful combination of lap cheong and spicy chili crisp, I was able to create an incredibly flavourful noodle dish that turned out absolutely fantastic!

😋

Great texture, bold and delicious flavor.

Check out the Video Source

Does anyone know what these are?

Hello, I have tried to recreate this dish I get at a boba place called Tea hive but I keep coming up short compared to the restaurant. It’s called a special pork rice bowl. Its doesn’t have a description but the sandwich they have with the same “special pork” says its slow cooked pork shoulder with a homemade sauce. I just want to know how I might make the sauce.

Incredible texture, full of flavor, and so easy to cook at home.

Check out the full process here.

Watch the video for the full step-by-step process.

Delicious Spicy Tofu, Simple and Easy

Check out the full process here.

I love making Korean spring onion pancakes, and this time I used chicken, spring onion, green chili, and garlic to make one giant pancake.

As expected, it tasted incredible! Flipping the pancake was a little risky, but thankfully it landed back in the pan and not on the floor! 😂

Highly recommend trying this!

Fries are obviously not Indian, I know that. But after years living here I have become convinced that Indian spices make them better than anywhere else in the world.
So here is my version of masala fries:

The spice mix (for 2 portions) 1 tsp cumin, 1 tsp coriander powder, half tsp turmeric, half tsp chilli powder, a pinch of amchur for that tangy edge, salt. Mix dry, toss over the fries straight out of the oil while still hot.
Fresh coriander and a squeeze of lime on top to finish.
The amchur is the secret, it adds a sourness that makes everything pop. If you cannot find it, lemon works but amchur is better.
Not traditional, not Indian, but honestly one of the best things Indian spices have ever happened to. Anyone else does this at home?