China: Cooking & Baking

847 topics in this forum

1. What makes egg drop soup so popular? 1 2

   By hzrt8w, November 6, 2007
   • 28 replies
   • 6.6k views
   • 
   • Dejah
   • December 11, 2007

2. What to cook with Taiwanese Jenrofen Powder

   By Major_Piggy, May 17, 2008
   • 11 replies
   • 6.5k views
   • 
   • Major_Piggy
   • May 22, 2008

3. What to do with all these Chinese chives?

   By oofencocotte, June 5, 2017
   • 14 replies
   • 4.4k views
   • 
   • liuzhou
   • June 8, 2017

4. What's a Garouper?

   By mcdowell, August 13, 2003
   • 12 replies
   • 12.3k views
   • 
   • mcdowell
   • August 14, 2003

5. When Traditional Ingredients Aren't Available

   By sheetz, October 30, 2007
   • 18 replies
   • 4.1k views
   • 
   • Ce'nedra
   • December 31, 2007

6. where can I get ume powder

   By Rhubarb, September 23, 2006
   • 5 replies
   • 4k views
   • 
   • jasie
   • September 25, 2006

7. where to get specialty products? 1 2

   By mrbigjas, March 28, 2007
   • 41 replies
   • 9.5k views
   • 
   • KatieLoeb
   • April 16, 2008

8. Where to shop for special ingredients? 1 2

   By hzrt8w, October 25, 2005
   • 26 replies
   • 3.7k views
   • 
   • hzrt8w
   • January 4, 2006

9. Which noodles go with what?

   By Ce'nedra, April 10, 2009
   • 7 replies
   • 2.7k views
   • 
   • Ce'nedra
   • April 19, 2009

10. Which regional Chinese is healthiest/greasiest?

    By Ce'nedra, October 4, 2007
    • 8 replies
    • 2.7k views
    • 
    • Ce'nedra
    • October 5, 2007

11. Which Wines go with Chinese Food? 1 2

    By Tepee, October 7, 2005
    • 26 replies
    • 7.1k views
    • 
    • Tepee
    • October 14, 2005

12. White Rabbit Candy Linked to Tainted Milk

    By sheetz, September 27, 2008
    • 14 replies
    • 4.7k views
    • 
    • liuzhou
    • February 19, 2010

13. Wife Cookies 1 2

    By Gastro888, February 9, 2005
    • 39 replies
    • 5.5k views
    • 
    • Dejah
    • April 14, 2005

14. Wo Sun -- Asparagus Stem

    By jo-mel, July 8, 2004
    • 6 replies
    • 2.2k views
    • 
    • hzrt8w
    • July 9, 2004

15. Wo Sun -- Stem Lettuce

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

16. Wok cooking - are home stoves really not hot enough? 1 2

    By seabream, September 4, 2013
    • 36 replies
    • 50.4k views
    • 
    • PeppersGalore
    • October 21, 2013

17. Wok Hei, High Heat, and Oil: What's the Relationship? 1 2

    By Chris Amirault, February 11, 2010
    • 30 replies
    • 22k views
    • 
    • dmreed
    • March 18, 2010

18. Wok Issues

    By Unicorn, November 5, 2007
    • 15 replies
    • 5.4k views
    • 
    • jo-mel
    • November 17, 2007

19. Wok phobia 1 2 3

    By Kikujiro, December 21, 2002
    • 50 replies
    • 10k views
    • 
    • johnjohn
    • January 6, 2003

20. Wok Tools – What Do You Use? 1 2 3

    By weinoo, May 6, 2021
    • 58 replies
    • 8.7k views
    • 
    • Annie_H
    • September 10, 2022

21. Wok vs. skillet for stir-frying 1 2

    By bobmac, August 25, 2008
    • 30 replies
    • 30.9k views
    • 
    • jo-mel
    • May 15, 2009

22. Wolfberry/Gou Qi Zi 1 2

    By Laksa, July 22, 2004
    • 26 replies
    • 5.2k views
    • 
    • Dejah
    • June 10, 2006

23. Won ton skins/wrappers

    By Ader1, April 23, 2013
    • 11 replies
    • 3.7k views
    • 
    • liuzhou
    • June 17, 2013

24. Xi'an Street Food - Guo Kui

    By Marcsch, August 26, 2008
    • 8 replies
    • 5k views
    • 
    • Fengyi
    • August 28, 2008

25. Xialong Bao

    By butter, March 20, 2005
    • 11 replies
    • 3.5k views
    • 
    • Jon Tseng
    • March 22, 2005