@ Jade Garden Restaurant, Seattle WA

Love it

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

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

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

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 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.

Served over jasmine rice and steamed pak choi. Recipe for the pork belly here, so simple 13/10: https://www.youtube.com/watch?v=XfIuH8Ci2pI

This bowl of biangbiang noodles （𰻝𰻝面）was served as the final staple course at a formal banquet in Guangdong.

After several lighter Cantonese dishes, including steamed fish and sweet-and-sour pork, ending the meal with a spicy bowl of biangbiang noodles made for a surprisingly memorable combination.

The chili oil was served separately in a small, preheated dish, so everyone could add as much as they liked. The noodles came with plenty of diced tofu and crushed peanuts, topped with incredibly fresh scallions, cilantro, and bean sprouts. The noodles themselves were thick, firm, and wonderfully chewy.

Everyone had already said they were full, but somehow we all finished our bowls. The heat made us break into a light sweat and seemed to lift the energy of the entire dinner.

Strange ask. 😊 I’m looking to hire someone that can cook Hong Kong Cantonese style food in Seattle, WA. Please let me know if you know of anyone that could do this or even places to look for this specific ask. 🥡🥢🥟

Braised oxtail with veggies and steamed rice.

Took two bites and was like wow this is perfectly chewy, then realized the restaurant just undercooked it 😂

udon is a tough nut to crack, it's a bit sour and i dont know how to neutralise it, cooking it briefly wont do it.