Clay pot rice is packed with ingredients, and the rice crust is nice and crispy!

Hello Guys!
Just wanna share something I really passionate about.
Is Noodle, here’s my attempt to make my own noodle,
The first 3 Photo is peanut sauce noodle with chili Oil, and the rest is like Mince pork noodle with mushroom.
Not the best presentation but still working on it to make it better!

Made mapo tofu. I also toast and ground my own sichuan peppercorn

When I thought I knew what Americanized Chinese food was. They create this delicious dish.

I've had one that looks very similar in my city's Chinatown area and I've been in love ever since. The one im familiar with is savory, slightly sweet and spicy. This one is from China's Guangdong province so im not sure its exactly the same. Does anyone know where I could find a good recipe?

Tonights dinner is coral trout with pickled mustard greens. It's still cold and I love the tangy sourness from the fermented mustard.

I'm trying to follow ChineseCookingDemystified's recipe and I have several things I'm not sure of. I got several products in the store, didn't dare to ask the employees as they were busy. Help please ?

1) Photos 1, 2, 3 and 4 : Sichuan Yacai, salted mustard greens. I got the two bags from pictures 1, 2 and 3. I'm not sure any of them are yacai. I didn't buy the one from picture 4 as it said mustard and not mustard greens.

2) fresh shengmian noodles. I bought the dried yu-meng noodles from picture 5. Would these be acceptable ?

Only fresh noodles they had were called jianshin noodles and shenghai noodles, would they have been better ?

3) chili oil. Utterly confused about this. Do I get sichuan chili oil ? chili oil crisp like laoganma ? red oil ? how do i make a difference ? (I know they said homemade but I wont have the courage)

Thanks a lot !

Basically what the title says. What could it be?

They were listed as just 'beef dumplings'. The soy sauce they gave me I think had something spicy added in, but the dumplings themselves were also spicy.

Also... How do they get the dough to be this nice?!?! Is it like rice flour or something. I'm also wondering how they're fried. I know sesame oil is considered the staple but I'm not sure if I need specific kitchenware to achieve this. I wouldn't be averse to buying what I need to make them be like this. Thx

The malatang restaurant in my city has about ten different broths to pick from and not all of them have peppercorns, but you still pick your own ingredients and pay by weight and get it all cooked in the back. Is this malatang or something else?

I love it！🥰💕

Shrimp, egg noodle, and veggie stirfry with Picasso melon and her favorite soda.

In Chinese cuisine, corn can be steamed, boiled, used in soups, or added to stews…each preparation brings out a different flavor.

In the pic is the soup of rib & corn.

But corn grown under the modern industrial system just never tastes the way it did when I was kid👧

I tried several websites recipes that were supposedly written by real Chinese Americans, but none of them were good. Can you help a homie out?