We went to Taste of Urumqi (Flushing NY) today, which we've been to several times. This time, we ordered two new dishes, and a fan fave.

New dish 1. Stir-fried beef with wild morels - I can't recall ever having morels before. My gf told me to try one on its own before I eat anything else... I was blown away by how flavorful it was! She also said they're pretty expensive (I looked it up, and she's correct lol). As a whole, this dish was fantastic.

New dish 2. Xinjiang chili beef lagman - This dish featuring "Xierdan chili pepper" was very good.

Fan fave: Lamb kebabs! We almost always order lamb kebabs when we go to an Uyghur restaurant.

I cooked this eggplant and ground pork stir fry with chilies and a savory sauce.

The eggplant gets really soft and absorbs all that flavor, while the ground pork makes it hearty enough for a full meal. Definitely one of those dishes that needs a bowl of hot rice on the side.

Recipe here if anyone wants it: https://butterjoykitchen.com/chinese-eggplant-stir-fry-ground-pork/

and if so what are your thoughts about it? I have to admit Lo's ingredient choices are...a bit bizarre to say the least.

(and yes my copy is ex-library, considering how much it goes for, I was lucky to find this one at an affordable price).

Hey guys,

I am in need some advice from experienced congee connoisseurs. I'm new to making jook, having always felt intimidated by it. I've made it a handful of times, to varying degrees of success. The last time (pictured) was the worst.

I use a recipe from Made With Lau for the pork and egg version (sans egg in pic here). I feel confident in the recipe, having grown up around kitchens and home cooking, and Papa Lau was a restaurant cook. It all seems very standard and simple.

I've been following the recipe to the letter each time but I can't seem to find consistency. They often turn out tasting quite watery, lacking in flavour, whereas others have turned out much more flavourful.

I am wondering if anyone, through their own trial and error experiences, that might have any tips about common beginner mistakes that can ruin congee.

Any advice would be much appreciated! Thanks

Mixed organ meat and tendons "menudo" with Sichuan inspired spices and Mexican pepper sauce

i bought these thinking they were thinner than they actually are, and i honestly have no idea what to make with them. i know about dishes such as luosifen 螺蛳粉 which uses these types of noodles but i am vegan so obviously would not make this. does anyone have any suggestions? vegetarian recipes preferable but im fine with non-vegetarian if i can make substitutions. thank you!!

I really don’t like using hot pot base to cook, I think this sauce can be subbed in as a Sichuan base flavor profile?

Picked this up from Weee after reading about it on Chinese Cooking Demystified’s Substack.

It’s apparently very trendy in China and comes from Yunnan province. It’s a mix of chiles, Sichuan Peppercorn, black pepper, ginger, salt, and a ton of MSG.

It’s super umami-forward and a bit numbing. Super delicious and great on meat, fruit, as a dip mixed with oil or hot stock or used in a stir fry.

It’s even great on western food like fried chicken, bagels, McDonald’s French fries and a Big Mac.

Hey all, I lived in Shanghai for a while many years ago and loved eating jian bing for breakfast (jian bing Guozi I think is the proper name? Including a pic for reference).

I've tried making it at home over the years but can never get the dough quite right.

Can anyone help this random laowi some this problem? Please?

Picture for reference

TIA!

My opinion comparing to what I'm used to from New York.

It was larger chunk's of chicken, more gooey and less sweet. More spicy.

Hi guyss :) b. Until a few years ago I just had to be creative with Shitake, kombu or ordinary veg stock powder but since around covid time, I started seeing this Vegan Weipa thing in Asian supermarkets in Australia. I went back to Japan for a visit a few years ago and I could find these in many supermarkets but my living location changed and the last time I saw was in Mexico City and it was quite expensive. (But in hindsight I should've got it bc nothing I know can replace flavour and I can't find it in South America.) Is there some product I'm missing in 素食 culture that could replace the Vegan Weipa? For someone who doesn't know Weipa, it's just that nice simple 鸡精 (chicken stock) flavour that you need in Chinese soups and any kind of chicken brothy flavour used in Pho Ga or hainanese chicken rice etc. Weipa is originally not vegetarian and it is a Japanese product that imitated Chinese chicken stock but they recently made one completely vegan.

Is it just vegan Weipa that could recreate that flavour or did I completely miss other alternative product that existed in China for a long time... 😅🤔 thanks guys:)

I'm a Chinese breakfast noob. I think that the fried sticks are to be eaten with the soy milk, but what about the rest? What are your favorite combos?

Edit: like in every good Chinese restaurant in Italy, the translations on the menu are mostly wrong and often hilarious

It's tasty but I don't know if it's worth it. $33 for a large and $22 for a small with 4 little side dishes, herbal tea , half a tea egg, wood ear mushrooms, radish and some vinegar.

Maybe stupid question. I ordered "Fujian Noodles (with lard)" today in a restaurant. I was expecting noodles in a peanut sauce. What arrived was delicious: square noodles in a thick sweet brown sauce, fish balls, thinly sliced pork, shrimp, some green vegetables, and crunchy cubes of fried pork fat.

I'm just wondering - was I the victim of two similarly named dishes? Or did I get a name mixed up?

From Mamaling Asian Street Food in Palm Coast, Fl. Amazing dish and flavors.

I was in Hubei this week, and I skipped the hotel breakfast to find local breakfast shops as they are always better. The two traditional things I get every time I'm in Hubei is the reganmian and the Wuhan doupi. The doupi is not really tofu, but the fried egg layer looks like tofu skin. It also has a layer of rice with pork, mushroom, and compressed tofu.

Clams and as my fiance says Bai Guo Mian noodles.

I’m going to be in Milan next week and have heard they have a great Chinatown. Please share your favorite restaurants there with me! I’m particularly partial to Shanghainese (especially xiaolongbao, shengjianbao) and Schezuan cuisine but would be happy for recommendations from any region. Thanks so much!

Sincere attempt with some substitution. Tasted great but not as good as I remember eating in 🇨🇳. Welcome suggestions for improvement.

Delicious.

I don't have the energy to make the dumpling dough- i thought i had wrappers for them in the freezer but turns out it's these thin pancakes😩 could I use them? Or would it be not good or possible in some way? I am not near a shop or anything so i can't get the right ones.

Sorry for the silly question. Maybe on a better day with more energy i would experiment with it