China: Cooking & Baking

847 topics in this forum

1. Need help recreating this chili sauce

   By annachan, May 4, 2011
   • 2 replies
   • 2.4k views
   • 
   • annachan
   • May 4, 2011

2. Cantonese roast duck

   By annachan, May 3, 2011
   • 12 replies
   • 4.9k views
   • 
   • hzrt8w
   • May 6, 2011

3. Need Information: Chinese style spaetzle dumplings

   By TheTInCook, April 23, 2011
   • 15 replies
   • 5.3k views
   • 
   • TheTInCook
   • May 7, 2011

4. Ma Po done right 1 2

   By Doodad, April 11, 2011
   • 34 replies
   • 12.7k views
   • 
   • Will
   • June 5, 2012

5. Short/long soups

   By annachan, April 5, 2011
   • 5 replies
   • 6.3k views
   • 
   • djyee100
   • April 6, 2011

6. Soy sauce noodles? 1 2

   By Fred12fred, March 30, 2011
   • 32 replies
   • 13.3k views
   • 
   • dcarch
   • April 2, 2011

7. Wo Sun -- Stem Lettuce

   By jo-mel, March 26, 2011
   • 4 replies
   • 6.4k views
   • 
   • C J Phillips
   • April 28, 2011

8. Does quenching noodles actually do anything?

   By Shalmanese, March 6, 2011
   • 14 replies
   • 5.5k views
   • 
   • technophile50
   • May 9, 2011

9. Ma La Xiang Guo (Hot and Numbing Fragrant Pot, or Dry Hot Pot)

   By jamesglu, March 6, 2011   

   • Chinese
   • 22 replies
   • 12.2k views
   • 
   • liuzhou
   • March 23, 2022

10. Chinese "Small Dish" and Street Food Recipes

    By jamesglu, March 5, 2011
    • 2 replies
    • 4.1k views
    • 
    • jamesglu
    • March 10, 2011

11. Lao Po Bing

    By chocolate lover, February 22, 2011
    • 2 replies
    • 3k views
    • 
    • sheetz
    • February 22, 2011

12. Fermented and Preserved Ingredients in Chinese Cooking

    By David Ross, February 19, 2011
    • 8 replies
    • 7k views
    • 
    • Dejah
    • February 20, 2011

13. Cucumber, Roasted Peanuts, and Chili Oil

    By Shalmanese, February 17, 2011   

    • Chinese
    • 8 replies
    • 6.1k views
    • 
    • ayanamidreamsequence
    • February 25, 2011

14. Help me identify Chinese "small eats" sold by sidewalk vendors

    By EatingInTranslation, February 17, 2011
    • 6 replies
    • 5k views
    • 
    • Seitch
    • February 28, 2011

15. Recipe for a Hunan Sauce

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

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

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

17. Chiuchow Cuisine

    By nickrey, February 2, 2011
    • 15 replies
    • 7.5k views
    • 
    • nickrey
    • April 20, 2012

18. Dried Ingredients in Chinese Cooking 1 2

    By David Ross, January 28, 2011
    • 35 replies
    • 16.8k views
    • 
    • nakji
    • February 7, 2011

19. Asian Green Taxonomy

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

20. Golden Sand Shrimp

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

21. Shacha (aka sa cha) sauce

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

22. Optimal consumption time for Thousand Year Egg (pei dan)

    By hzrt8w, November 29, 2010
    • 9 replies
    • 19.2k views
    • 
    • dcarch
    • February 26, 2011

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

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

24. Egg and Tomato

    By nakji, November 20, 2010
    • 12 replies
    • 7.5k views
    • 
    • CFT
    • January 18, 2011

25. Orange Flavored Chicken

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