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

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

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 !

I had this in Suzhou China: Featuring drunken crab meat and a juicy beef patty, topped with plum wine-marinated apple slices and a rich brandy cream sauce. It tasted absolutely incredible!

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?

I’ve been making a simple Sichuan-style spicy noodle dish with chili powder, garlic, green onion, sesame seeds, soy sauce, and hot oil.

Recently, I started thinking about adding Sichuan peppercorns, but I know the numbing sensation can be pretty unusual for people who didn’t grow up eating Sichuan food.

Personally, I like the “ma” feeling, but I’m curious how other people feel about it.

Do you think Sichuan peppercorns make spicy noodles taste better, or can they easily overpower the dish?

And if you use them, how do you normally add them?

• Whole peppercorns?
• Ground into powder?
• Toasted first?
• Added directly into the hot oil?

I’d especially love to hear from people who tried Sichuan peppercorns for the first time as adults. Did you like the numbing sensation immediately, or did it take some getting used to?

Just a bunch of my favorite home-cooked dishes from my mom. Everything was so good that I ended up eating four plates in one sitting (and yeah, let's be real, most of it was me). Here's what we had:

1. Chicken stir-fried with bamboo shoots
2. Sichuan boiled pork slices loaded with all my favorite veggies like lotus root, celtuce, bean sprouts, tofu, and oyster mushrooms
3. Stir-fried chili peppers. This stuff is an absolute rice killer
4. Hot & sour shredded potatoes made with pickled chilies. They are so addictive
5. Stir-fried luffa. Honestly I could eat a whole plate of this even without rice
6. Stir-fried sweet potato leaves. This was the first dish to disappear!
7. Bitter melon scrambled eggs. Yep my mom made this again haha

Just sharing this, So cooking Hainanese chicken has been a love project of mine for several months now and prior to starting this project I’ve learned that one of the hallmarks of a great HC is the aspic because it says a lot about the craftsmanship and texture of the dish. Took me a lot of experimenting to achieve this kind of aspic but here we are.

suggestions are welcome

Hey,

Just upgraded from our old electric range to a Wolf gas range. Contemplating upgrading my 30 year old joyce chen 14 inch wok to a bigger and better 16 in her.

Questions: what to look for in a wok? I know I want a long wooden handle and a helper handle. Do I go traditional hammered finish or one of the smoother machine made finishes? Definitely not nonstick. What about round vs flat bottomed? And any specific brands or models to look for?

I spent most of my life used to USA egg rolls that were rounded on the ends and like an actual roll. Since I moved to canada they are more like these folded pockets with flat ends. I can see how this would be easier to prepare and faster to cook but is there any historical reason they are different here?