China: Cooking & Baking

847 topics in this forum

1. Taro Cake 1 2 3 4

   By tissue, March 10, 2003
   • 76 replies
   • 21.9k views
   • 
   • Tepee
   • December 21, 2007

2. TDG: Desperate Measures: Hot and Sour Soup

   By Fat Guy, February 10, 2003
   • 13 replies
   • 3.9k views
   • 
   • maggiethecat
   • February 14, 2003

3. Tea Eggs 1 2

   By itch22, October 21, 2004
   • 32 replies
   • 11.1k views
   • 
   • DCP
   • March 19, 2008

4. Teochew Steamed Fish 1 2

   By Tepee, September 29, 2005
   • 35 replies
   • 12.5k views
   • 
   • hzrt8w
   • October 3, 2005

5. Textures in Chinese Food

   By Prawncrackers, August 27, 2008
   • 11 replies
   • 12.5k views
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   • LuckysticksPRC
   • November 30, 2008

6. Thai bird chili peppers in mapo tofu

   By glenn, February 13, 2022
   • 14 replies
   • 3.9k views
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   • liuzhou
   • February 15, 2022

7. The Chinese and raw meats

   By Kent Wang, September 18, 2006
   • 12 replies
   • 3.8k views
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   • Ohba
   • September 19, 2006

8. The Chinese Dessert Topic 1 2 3 4 6

   By Shiewie, November 4, 2003
   • 134 replies
   • 39.9k views
   • 
   • currypuff
   • November 8, 2007

9. The Chinese Food Youtube Topic

   By DylanK, January 29, 2008
   • 16 replies
   • 9.4k views
   • 
   • Shavonda Delfino
   • December 28, 2018

10. The Chinese Philosophy of Food 1 2 3

    By Tepee, February 23, 2006
    • 68 replies
    • 15.6k views
    • 
    • ash123
    • May 19, 2006

11. The Chow Mein Topic 1 2 3

    By eatingwitheddie, November 8, 2003
    • 50 replies
    • 11.2k views
    • 
    • jkonick
    • October 17, 2005

12. The Definitive Dimsum

    By pastameshugana, September 13, 2009
    • 21 replies
    • 5.2k views
    • 
    • liuzhou
    • September 17, 2009

13. The influence of Chinese cuisine on Western cuisin

    By leviathan, February 14, 2007
    • 14 replies
    • 12.9k views
    • 
    • sizzleteeth
    • February 20, 2007

14. The Journey of the Holy Bao 1 2

    By XiaoLing, June 2, 2008
    • 28 replies
    • 7.4k views
    • 
    • XiaoLing
    • June 12, 2008

15. The many meanings of Hong Shao 红烧

    By hzrt8w, September 19, 2004
    • 7 replies
    • 13.8k views
    • 
    • jo-mel
    • September 20, 2004

16. There's bean sauce and there's bean sauce---- 1 2

    By jo-mel, October 21, 2005
    • 25 replies
    • 38.6k views
    • 
    • wonderbread
    • November 26, 2005

17. Things you can do with Italian Pasta

    By XiaoLing, June 10, 2008
    • 12 replies
    • 9.3k views
    • 
    • miladyinsanity
    • June 12, 2008

18. Those of you that grew up using porcelain spoons

    By Kent Wang, December 30, 2005
    • 13 replies
    • 3.4k views
    • 
    • Daniel
    • January 3, 2006

19. Thousand Year Old Eggs (pei dan) 1 2

    By hzrt8w, September 16, 2005
    • 34 replies
    • 13.5k views
    • 
    • CommissionerLin
    • December 13, 2007

20. Thousand-year egg and tofu salad

    By Kent Wang, December 30, 2005
    • 12 replies
    • 4.1k views
    • 
    • hzrt8w
    • January 11, 2006

21. Tianjin Preserved Vegetables

    By jobean, October 19, 2010
    • 12 replies
    • 7.4k views
    • 
    • BaconFat
    • January 12, 2011

22. Tips on Chinese cooking techniques 1 2 3 4 7

    By hzrt8w, July 29, 2004
    • 161 replies
    • 75.9k views
    • 
    • huiray
    • December 19, 2012

23. 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

24. tofu dumpling

    By Doodad, August 2, 2008
    • 1 reply
    • 2.3k views
    • 
    • hzrt8w
    • August 14, 2008

25. Tomato in Chinese Cuisine - Ketchup, tomato sauce 1 2 3

    By Gary Soup, November 27, 2003
    • 72 replies
    • 19.3k views
    • 
    • stephenc
    • March 25, 2007