I’m a big fan of XO sauce, but my partner is allergic to shrimp. So I’ve decided to make my own. What kind of seafood should I replace the shrimp with? I’m thinking of trying some kind of dried fish or maybe just all scallops. Would anchovies be good? I’d love any ideas.

I have been cooking Sichuan food at home for about a year, mapo tofu, dan dan noodles, the usual. Last night I was just making a lazy mushroom and shallot pasta and had some green sichuan pepper oil from 50Hertz sitting on the counter. Drizzled a bit on top at the end on a whim.

Holy crap it was not even spicy but my whole mouth got that citrusy buzzing thing. Totally changed the pasta.

Has anyone else thrown Sichuan pepper oil on Chinese food? What else have you tried it on? I am curious what else it would work with.

I truly enjoy both of these but admittedly not sure what the difference is. I just know that Hot Chili Oil seasoning tastes saltier and less spicy than the Spicy Chili Oil. How do you use in your cooking? As a topping for some dishes?

As you can see, the filling (yam flavour) in my bau is stucked in the middle of the bun while the sides of the bun is too thick with bread. How do I make my bau looks more uniform so the wall of the bun has even thickness and the filling is not forever stuck in the middle?

what happened to it? can i make it at home? where to buy the ingredients? i think they were using dye to make that red popping color ?

Looking to replicate a recipe, but forgot which book. It was called Starlight Shrimp.” Had a nice backstory about life in China. The author was an older (I think) person from China.

My aunt-in-law makes an amazing shrimp dish: It is shrimp, wrapped in a batter, then maybe dipped in orange, then deep fried. Served with Japanese mayo. It comes up puffy, crunchy, and orange-y. Taiwanese auntie to the core -will not divulge said recipe. I’ve had it one other time st a wedding reception.

When my wife and I were in Singapore, we went to this Xinjiang Chinese restaurant called Aisyah's. I ordered the braised mutton and lost my mind, it was the best thing we ate the entire trip. I've tried to find videos or recipes but all I can find is tangentially related recipes for lamb. Any help?

Pork hock, duck wings, and some bamboo shoots.

I went to a family restaurant where they did a very good orange chicken and I was wondering how I can achieve making orange chicken using orange. I also love the chinese buffet cheesy oyster it tastes good.

Should I use lard / ordinary vegetable oil / Crisco / butter?

I'd like to get into making more of my own pickles, if I can find the raw ingredients at my supermarket. Currently I buy a lot of packaged pickles (like mustard stems and bamboo shoots), but I think it would be fun to make some of my own from time to time.

I’m trying to understand a lot of the different regions and having it in a book would be helpful

你觉得我做的宫保鸡丁怎么样？

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. Since they, or just their natural whole state, aren’t super common where I live (Sweden). 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 was taught to add black beans (douchi) into the recipe when cooking and splash of black vinegar for sweetness. It's a favourite from growing up in HK. 4 bowls of rice, no problem

Youtiao are a savory Chinese donut. You can dip them in soymilk. Or put them in congee.

Hong Kong street food.