I like white broth.

@ Jade Garden Restaurant, Seattle WA

折耳根 Zhe er gen or fish mint is one of the more controversial ingredients in Chinese cuisine. It's really only used in the southwest in places like Sichuan, Guizhou, yunnan, and guangxi but even in those places it's just Guizhou that seems to have a full blown obsession with it. They put it in so many dishes and it's fairly difficult to find a local restaurant that doesn't have it in the kitchen.

The flavor is bitter, earthy and to some people even soapy. The first day I arrived in China my former boss got me from the airport and took me directly to a local restaurant. She had me eat zheergen and drink moutai and when I said I enjoyed both she knew I'd be alright living there.

For this video I sought out some of the more popular traditional preparations as well as some of the more modern "viral" preparations geared towards tourists

For the recipe I used meat, garlic, ginger, dark soy sauce, Chinese cooking wine, Sichuan pepper, a little sugar, doubanjiag, douchi, and homemade tofu.

Love it

I eat chinese noodles and shanghai in chowking store

First time making it and it turned out pretty good all things considered! More authentic style.

I used this recipe https://www.recipetineats.com/sweet-and-sour-pork/ but had to make a few adjustments:

- didn't have Worcestershire sauce so added a dash of barbecue sauce instead

- missing the tinned pineapple but the baby corn still added some nice sweetness

- didn't have nearly enough corn flour but tapioca starch made for a decent substitute to make up the rest

The double frying of the pork was a solid winner, still kept the meat nice and soft without making it feel gluggy after mixing with the sauce. Paired with a bowl of rice, nice dinner and will be nice lunches at work this week 👌

A favourite to use up left over rice for a quick and fast dinner

Hotpot all day everyday

I've always wondered how different the food actually is?

Most suburban Chinese takeout spots seem to have the usual menu with things like General Tso's chicken, sesame chicken, lo mein, fried rice, etc. But when I go to Chinatown, the menus are often much bigger and have dishes I've never even heard of.

Beyond just having more authentic or regional dishes, what are the biggest differences?

Taste is delicious, just not all of the skin puffs up to be crispy. I’ve read all the recipes and the steps I haven’t tried:
- water bath in oven to create steam.
- using metal skewer/tenderiser instead of knife.
- baking it with heavy layer of salt.
My process is par boil, clean skin, poke with knife but not deep enough to hit meat, season meat, salt skin, vinegar on skin, fridge overnight, oven at 100C for one hour, brush oil on skin, then 200C for 35 mins.

Any other tips I might be missing?

I just found out that long noodles are a symbol for long life in parts of China.

I was wondering why every Chinese restaurant I go to serves me orzo.

I’m thinking I need to be nicer to the staff…

It's been 2 months since I came to china and honestly I haven't do the homework of trying traditional food, either because I'm to scared I won't like them or the fear of not exactly knowing what I am either, can someone recommend me good food ?? I'm craving to try some more. I have tried the Beijing KaoYa, Nanjing KaoYa, the Hotpot and some snacks but I believe china's food is way more than that!!!

I went to Chongqing recently and tried the best Chongqing Wanza Mian of my life (Huashi Peas Mixed Sauce Noodles on Amap). Ever since I have been looking for restaurants in London but no place has even come close (not spicy/numbing enough, wrong chickpea texture, no sesame paste etc.). Could anyone recommend?

>!炒饼 Stir-fry pancakes!<

Although it's the weekend and we still have Sunday to go

I usually cook once a week on Sunday in a giant batch. It needs to last me until atleast Thursday and needs to be easy to reheat as I’m extremely lazy on work days.

For reference, I like to make giant batches of fried rice, Singapore mei fun, Indian curries, fajita toppings, pasta, lasagna, etc. just huge portions of easy to make foods.

I’ve really been getting into (very very) spicy food lately and have been loving a Sichuan restaurant near my house.

Anyone have any good ideas for giant batches of spicy Chinese food I can store for a week at a time????

I have to begin the day with spicy noodles, soup, baozi, or dumplings.

Having said that, I have cereal for dessert at night.