China: Cooking & Baking

845 topics in this forum

1. Ingredient Sizing in Chinese Cooking

   By Chris Amirault, February 22, 2010
   • 13 replies
   • 5.1k views
   • 
   • Dejah
   • March 1, 2010

2. Deep fried boneless duck with Taro paste and sauce

   By Dim Sim, February 4, 2006
   • 14 replies
   • 13.7k views
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   • Ce'nedra
   • February 23, 2010

3. White Rabbit Candy Linked to Tainted Milk

   By sheetz, September 27, 2008
   • 14 replies
   • 6k views
   • 
   • liuzhou
   • February 19, 2010

4. Distinguishing the eight regional cuisines 1 2

   By udscbt, August 20, 2008
   • 31 replies
   • 17.7k views
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   • udscbt
   • February 12, 2010

5. Pictorial: Oyster with Ginger and Green Onion

   By hzrt8w, January 22, 2006
   • 22 replies
   • 28.1k views
   • 
   • dmreed
   • February 7, 2010

6. Curing Lop Yuk (Chinese Bacon) 1 2

   By Chris Amirault, September 15, 2006
   • 40 replies
   • 37.3k views
   • 
   • Chris Amirault
   • February 3, 2010

7. Secret in Making Wonderful Chinese Soup

   By Elaine.T, January 31, 2010
   • 0 replies
   • 3k views
   • 
   • Elaine.T
   • January 31, 2010

8. Deep-boil Soup

   By CNLink, December 14, 2009
   • 9 replies
   • 5.7k views
   • 
   • Dejah
   • January 26, 2010

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

   By Graphix, December 16, 2009
   • 12 replies
   • 5.5k views
   • 
   • Graphix
   • December 20, 2009

10. Chili bean paste in Hong Kong

    By Gabriel Lewis, September 16, 2009
    • 15 replies
    • 7.4k views
    • 
    • sheepish
    • December 18, 2009

11. Chinese-accented Chicken Stock 1 2

    By John Rosevear, November 30, 2009
    • 38 replies
    • 16.3k views
    • 
    • SusieQ
    • December 16, 2009

12. Chinese preparations for pig's heads

    By sheepish, November 22, 2009
    • 9 replies
    • 12.8k views
    • 
    • CFT
    • December 14, 2009

13. Fried Rice in Hong Kong

    By sasquatch, November 30, 2009
    • 3 replies
    • 4.4k views
    • 
    • Ben Hong
    • December 13, 2009

14. Taiwanese Chicken with Dipping Sauce

    By Utenya, November 18, 2009
    • 5 replies
    • 5.4k views
    • 
    • CNLink
    • December 11, 2009

15. Malt Vinegar

    By edwardsboi, November 25, 2009
    • 8 replies
    • 12.3k views
    • 
    • CNLink
    • December 10, 2009

16. Chinese Curry

    By Ader1, November 18, 2009
    • 8 replies
    • 4.2k views
    • 
    • Ader1
    • December 3, 2009

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

    By dougery, July 5, 2004
    • 117 replies
    • 45.7k views
    • 
    • Beebs
    • November 24, 2009

18. Replicating with no roadmap

    By Liveitloud, November 1, 2009
    • 8 replies
    • 3.3k views
    • 
    • Liveitloud
    • November 3, 2009

19. How long does You Tiao last?

    By kangarool, October 29, 2009
    • 2 replies
    • 5.6k views
    • 
    • kangarool
    • October 29, 2009

20. cold noodles with actual sesame sauce 1 2

    By Fat Guy, August 30, 2009
    • 35 replies
    • 16.7k views
    • 
    • Badiane
    • October 23, 2009

21. Shanghai: where to shop and live

    By Kent Wang, September 16, 2009
    • 5 replies
    • 3.9k views
    • 
    • nakji
    • October 19, 2009

22. 65C "Water Roux" Bread

    By sheetz, August 29, 2009
    • 12 replies
    • 11.8k views
    • 
    • Anna N
    • October 10, 2009

23. Fresh Bamboo Shoots 1 2

    By eatingwitheddie, March 7, 2003
    • 25 replies
    • 13.2k views
    • 
    • nakji
    • October 7, 2009

24. Xinjiang/Uighur Home Cooking 1 2 3 4

    By WhiteSnow, May 20, 2004
    • 95 replies
    • 35.2k views
    • 
    • nakji
    • September 25, 2009

25. Chinese grape wine

    By nakji, September 14, 2009
    • 4 replies
    • 4.3k views
    • 
    • Fengyi
    • September 21, 2009