China: Cooking & Baking

847 topics in this forum

1. Chinese grape wine

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

2. The Definitive Dimsum

   By pastameshugana, September 13, 2009
   • 21 replies
   • 5.1k views
   • 
   • liuzhou
   • September 17, 2009

3. Chinese vegetables in ... sauce

   By jkim, August 24, 2009
   • 6 replies
   • 5.4k views
   • 
   • RunBe4UFly
   • September 11, 2009

4. Authentic Chinese food 1 2 3 4 10

   By chaste_nosferatu, May 17, 2003
   • 233 replies
   • 51.5k views
   • 
   • dmreed
   • August 21, 2009

5. Chinese Kidney Recipe

   By Craig Bayliss, July 29, 2009
   • 4 replies
   • 3.1k views
   • 
   • Craig Bayliss
   • August 20, 2009

6. Cast iron wok

   By bobmac, February 11, 2009
   • 21 replies
   • 10k views
   • 
   • mbhank
   • July 14, 2009

7. Fried Milk Recipe

   By RunBe4UFly, July 9, 2009
   • 1 reply
   • 4.1k views
   • 
   • ElsieD
   • July 9, 2009

8. regional and inter-regional menus

   By udscbt, June 30, 2009
   • 6 replies
   • 3.3k views
   • 
   • udscbt
   • July 2, 2009

9. Ginger or garlic when to add both?

   By Andy Jackson, June 1, 2009
   • 11 replies
   • 5.4k views
   • 
   • Andy Jackson
   • June 18, 2009

10. Eat, Drink Man, Woman Recipes

    By dmreed, April 5, 2008
    • 15 replies
    • 14.2k views
    • 
    • dmreed
    • June 10, 2009

11. Chrysanthemum firepot

    By Ce'nedra, June 8, 2009
    • 1 reply
    • 3k views
    • 
    • jo-mel
    • June 10, 2009

12. Pictorial: Stir-fried Snowpeas with Oyster Sauce

    By hzrt8w, October 14, 2005
    • 21 replies
    • 21.3k views
    • 
    • Andy Jackson
    • May 26, 2009

13. Light "Fried" Coating for Pork/Chicken

    By zaskar, May 23, 2009
    • 4 replies
    • 3.7k views
    • 
    • zaskar
    • May 25, 2009

14. Hot pot anyone? 1 2

    By haide, November 26, 2004
    • 40 replies
    • 14k views
    • 
    • dmreed
    • May 21, 2009

15. To be (Chinese), or Not to be (Chinese) 1 2 3

    By hzrt8w, December 7, 2005
    • 59 replies
    • 12.4k views
    • 
    • Ce'nedra
    • May 19, 2009

16. Milk used in Chinese cuisine? 1 2 3

    By Ce'nedra, December 21, 2007
    • 56 replies
    • 25k views
    • 
    • dmreed
    • May 19, 2009

17. Frozen dim sum 1 2

    By hzrt8w, December 11, 2004
    • 37 replies
    • 17.3k views
    • 
    • Ce'nedra
    • May 15, 2009

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

    By bobmac, August 25, 2008
    • 30 replies
    • 32.8k views
    • 
    • jo-mel
    • May 15, 2009

19. Basic cooking equipment for Chinese recipes

    By udscbt, May 3, 2009
    • 15 replies
    • 6.6k views
    • 
    • v. gautam
    • May 5, 2009

20. Fuschia Dunlop's stir-fried corn and bell pepper

    By bobmac, May 1, 2009
    • 0 replies
    • 2.6k views
    • 
    • bobmac
    • May 1, 2009

21. what are these Chinese tools for making dim sum?

    By dmreed, April 9, 2009
    • 2 replies
    • 4.5k views
    • 
    • dmreed
    • April 29, 2009

22. Cold Noodles w/ Szechuan v. Dan Dan Mein 1 2 3

    By handmc, March 11, 2005
    • 53 replies
    • 23.4k views
    • 
    • BonVivant
    • April 28, 2009

23. Bird's Nest Tonic Soup - help!

    By Gastro888, April 26, 2009
    • 5 replies
    • 4.1k views
    • 
    • Gastro888
    • April 27, 2009

24. Zha Jiang Mian 炸酱面 1 2

    By liuzhou, August 23, 2004   

    • Chinese
    • 32 replies
    • 15k views
    • 
    • dmreed
    • April 21, 2009

25. Which noodles go with what?

    By Ce'nedra, April 10, 2009
    • 7 replies
    • 3.1k views
    • 
    • Ce'nedra
    • April 19, 2009