China: Cooking & Baking

847 topics in this forum

1. Should I always use sesame oil with my stir frys?

   By Andy Jackson, July 13, 2009
   • 8 replies
   • 29.8k views
   • 
   • Beebs
   • March 3, 2010

2. Ingredient Sizing in Chinese Cooking

   By Chris Amirault, February 22, 2010
   • 13 replies
   • 4.7k views
   • 
   • Dejah
   • March 1, 2010

3. Deep fried boneless duck with Taro paste and sauce

   By Dim Sim, February 4, 2006
   • 14 replies
   • 12.9k views
   • 
   • Ce'nedra
   • February 23, 2010

4. White Rabbit Candy Linked to Tainted Milk

   By sheetz, September 27, 2008
   • 14 replies
   • 5.4k views
   • 
   • liuzhou
   • February 19, 2010

5. Distinguishing the eight regional cuisines 1 2

   By udscbt, August 20, 2008
   • 31 replies
   • 15.7k views
   • 
   • udscbt
   • February 12, 2010

6. Pictorial: Oyster with Ginger and Green Onion

   By hzrt8w, January 22, 2006
   • 22 replies
   • 26.7k views
   • 
   • dmreed
   • February 7, 2010

7. Curing Lop Yuk (Chinese Bacon) 1 2

   By Chris Amirault, September 15, 2006
   • 40 replies
   • 35.6k views
   • 
   • Chris Amirault
   • February 3, 2010

8. Secret in Making Wonderful Chinese Soup

   By Elaine.T, January 31, 2010
   • 0 replies
   • 2.8k views
   • 
   • Elaine.T
   • January 31, 2010

9. Deep-boil Soup

   By CNLink, December 14, 2009
   • 9 replies
   • 5.3k views
   • 
   • Dejah
   • January 26, 2010

10. Shopping at the asian market...help me make a plan.

    By Graphix, December 16, 2009
    • 12 replies
    • 5k views
    • 
    • Graphix
    • December 20, 2009

11. Chili bean paste in Hong Kong

    By Gabriel Lewis, September 16, 2009
    • 15 replies
    • 6.9k views
    • 
    • sheepish
    • December 18, 2009

12. Chinese-accented Chicken Stock 1 2

    By John Rosevear, November 30, 2009
    • 38 replies
    • 15.2k views
    • 
    • SusieQ
    • December 16, 2009

13. Chinese preparations for pig's heads

    By sheepish, November 22, 2009
    • 9 replies
    • 11.6k views
    • 
    • CFT
    • December 14, 2009

14. Fried Rice in Hong Kong

    By sasquatch, November 30, 2009
    • 3 replies
    • 4.1k views
    • 
    • Ben Hong
    • December 13, 2009

15. Taiwanese Chicken with Dipping Sauce

    By Utenya, November 18, 2009
    • 5 replies
    • 5k views
    • 
    • CNLink
    • December 11, 2009

16. Malt Vinegar

    By edwardsboi, November 25, 2009
    • 8 replies
    • 11.5k views
    • 
    • CNLink
    • December 10, 2009

17. Chinese Curry

    By Ader1, November 18, 2009
    • 8 replies
    • 3.7k views
    • 
    • Ader1
    • December 3, 2009

18. FU RU - Fermented Tofu/doufu 1 2 3 4 5

    By dougery, July 5, 2004
    • 117 replies
    • 41.8k views
    • 
    • Beebs
    • November 24, 2009

19. Replicating with no roadmap

    By Liveitloud, November 1, 2009
    • 8 replies
    • 3k views
    • 
    • Liveitloud
    • November 3, 2009

20. How long does You Tiao last?

    By kangarool, October 29, 2009
    • 2 replies
    • 5.1k views
    • 
    • kangarool
    • October 29, 2009

21. cold noodles with actual sesame sauce 1 2

    By Fat Guy, August 30, 2009
    • 35 replies
    • 15.5k views
    • 
    • Badiane
    • October 23, 2009

22. Shanghai: where to shop and live

    By Kent Wang, September 16, 2009
    • 5 replies
    • 3.7k views
    • 
    • nakji
    • October 19, 2009

23. 65C "Water Roux" Bread

    By sheetz, August 29, 2009
    • 12 replies
    • 11.3k views
    • 
    • Anna N
    • October 10, 2009

24. Fresh Bamboo Shoots 1 2

    By eatingwitheddie, March 7, 2003
    • 25 replies
    • 11.6k views
    • 
    • nakji
    • October 7, 2009

25. Xinjiang/Uighur Home Cooking 1 2 3 4

    By WhiteSnow, May 20, 2004
    • 95 replies
    • 32.6k views
    • 
    • nakji
    • September 25, 2009