China: Cooking & Baking

847 topics in this forum

1. Recipe for a Hunan Sauce

   By Varun Sheth, February 16, 2011
   • 0 replies
   • 4.8k views
   • 
   • Varun Sheth
   • February 16, 2011

2. Pictorial: Roasted Peanuts with Nam Yu 1 2

   By hzrt8w, May 25, 2006
   • 31 replies
   • 28.7k views
   • 
   • Chris Amirault
   • February 14, 2011

3. Suckling Pig - How long does the skin stay crispy?

   By alycemoy, February 7, 2011
   • 1 reply
   • 4.4k views
   • 
   • Prawncrackers
   • February 7, 2011

4. Dried Ingredients in Chinese Cooking 1 2

   By David Ross, January 28, 2011
   • 35 replies
   • 16.9k views
   • 
   • nakji
   • February 7, 2011

5. Asian Green Taxonomy

   By Big Joe the Pro, January 3, 2011
   • 24 replies
   • 11.7k views
   • 
   • Will
   • January 25, 2011

6. Camellia Oil

   By nakji, September 26, 2009
   • 10 replies
   • 5.3k views
   • 
   • rarerollingobject
   • January 22, 2011

7. Golden Sand Shrimp

   By Dejah, December 13, 2010
   • 19 replies
   • 9.8k views
   • 
   • Will
   • January 22, 2011

8. Egg and Tomato

   By nakji, November 20, 2010
   • 12 replies
   • 7.6k views
   • 
   • CFT
   • January 18, 2011

9. Tianjin Preserved Vegetables

   By jobean, October 19, 2010
   • 12 replies
   • 6.3k views
   • 
   • BaconFat
   • January 12, 2011

10. Shacha (aka sa cha) sauce

    By Kent Wang, December 10, 2010
    • 10 replies
    • 10k views
    • 
    • Will
    • January 11, 2011

11. Recipe Request for "Wind Sand Fried Chicken Wings 風沙

    By oiboy, November 24, 2010
    • 0 replies
    • 4.4k views
    • 
    • oiboy
    • November 24, 2010

12. Orange Flavored Chicken

    By FoodMuse, November 19, 2010
    • 12 replies
    • 4.9k views
    • 
    • hzrt8w
    • November 23, 2010

13. Yangzhou Fried Rice 1 2

    By John Rosevear, November 7, 2010
    • 37 replies
    • 11.6k views
    • 
    • v. gautam
    • November 20, 2010

14. Red Cooked Pork Recipe Help

    By Ufimizm, October 18, 2010
    • 16 replies
    • 4.7k views
    • 
    • Ufimizm
    • November 18, 2010

15. English-Language Stir Fry Cookbooks

    By Chris Hennes, November 17, 2010
    • 7 replies
    • 2.5k views
    • 
    • Blugerass Ron
    • November 18, 2010

16. Seeking Help Identifying Xian Street Food

    By DLim, November 5, 2010
    • 2 replies
    • 2.3k views
    • 
    • DLim
    • November 10, 2010

17. I bought this at the Chinese supermarket...

    By nakji, September 13, 2009
    • 22 replies
    • 9.3k views
    • 
    • LuckysticksPRC
    • November 10, 2010

18. Chinese Ketchup - Lee Kum Kee

    By zaskar, October 30, 2010
    • 3 replies
    • 4.6k views
    • 
    • hzrt8w
    • October 31, 2010

19. Difference between 臘肉 and 臘味?

    By Kake, October 28, 2010
    • 2 replies
    • 2.3k views
    • 
    • Kake
    • October 28, 2010

20. Smoky flavor in Chinese cooking

    By Doodad, April 14, 2010
    • 18 replies
    • 19.9k views
    • 
    • nakji
    • October 27, 2010

21. Potatoes in Chinese Cooking

    By nakji, September 5, 2010
    • 14 replies
    • 7.7k views
    • 
    • Will
    • October 21, 2010

22. Szechuan Crunchy Duck

    By Franci, September 23, 2010
    • 6 replies
    • 4.2k views
    • 
    • Franci
    • October 9, 2010

23. buckthorn seeds

    By cinnamonshops, September 11, 2010
    • 8 replies
    • 3.7k views
    • 
    • Beebs
    • September 22, 2010

24. Dongbei Cuisine

    By SheenaGreena, March 17, 2010
    • 7 replies
    • 8.7k views
    • 
    • Fat Guy
    • August 25, 2010

25. Looks like fried tofu: fooled by the similarity, now what do I do?

    By Kat Tanaka Okopnik, August 24, 2010
    • 0 replies
    • 2.1k views
    • 
    • Kat Tanaka Okopnik
    • August 24, 2010