China: Cooking & Baking

845 topics in this forum

1. Making conpoy

   By Simon Lewinson, March 21, 2015
   • 14 replies
   • 13.4k views
   • 
   • takadi
   • April 10, 2015

2. Rou Jia Mo 肉夹馍

   By liuzhou, November 23, 2014   

   • Bread
   • Chinese
   • 9 replies
   • 18k views
   • 
   • Anna N
   • February 18, 2021

3. Super hot wok issues

   By Hassouni, August 28, 2014
   • 18 replies
   • 4.2k views
   • 
   • huiray
   • September 1, 2014

4. Urn Kiln Chicken 甕窯雞

   By marvin8, August 13, 2014
   • 3 replies
   • 5.5k views
   • 
   • marvin8
   • September 22, 2014

5. Asian-style Master Stock

   By Joel Aarons, July 12, 2014
   • 6 replies
   • 4.7k views
   • 
   • dcarch
   • November 8, 2014

6. China Shopping 1 2 3 4 5

   By liuzhou, July 8, 2014
   • 109 replies
   • 32.6k views
   • 
   • Ddanno
   • July 27

7. Linguistic difficulties, Taiwanese cuisine

   By bwv544, May 16, 2014
   • 1 reply
   • 2k views
   • 
   • huiray
   • May 16, 2014

8. How To Wrap a Jiao Zi (餃子) Traditional Chinese

   By stevenyuan, May 16, 2014
   • 20 replies
   • 9.9k views
   • 
   • liuzhou
   • December 11, 2014

9. Cooking with Szechuan Pepper

   By leilani86, May 1, 2014
   • 17 replies
   • 5.8k views
   • 
   • Shel_B
   • September 29, 2014

10. Xiao Long Bao Experiment

    By Dejah, February 18, 2014
    • 1 reply
    • 3.2k views
    • 
    • Lisa Shock
    • February 18, 2014

11. Planning for Chinese New Year, Tet, Sol-Nal 2014

    By Franci, January 12, 2014
    • 0 replies
    • 2.8k views
    • 
    • Franci
    • January 12, 2014

12. Chewy Salty Soy Bean Snack - Looking for Recipe 筍豆

    By mudbug, January 5, 2014
    • 6 replies
    • 7.9k views
    • 
    • Carolyn Phillips
    • September 30, 2014

13. Vegetarian and Vegan Cuisine in China

    By liuzhou, November 13, 2013   

    • Chinese
    • Vegetarian
    • 19 replies
    • 12.8k views
    • 
    • takadi
    • December 8, 2013

14. A sauce for eating with Chinese dumplings (Jiaozi)

    By Ader1, November 10, 2013
    • 15 replies
    • 16.8k views
    • 
    • annachan
    • December 5, 2013

15. Chicken Feet Experiment

    By Dejah, October 31, 2013
    • 6 replies
    • 9.1k views
    • 
    • loki
    • August 29, 2015

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

    By seabream, September 4, 2013
    • 36 replies
    • 53.9k views
    • 
    • PeppersGalore
    • October 21, 2013

17. Won ton skins/wrappers

    By Ader1, April 23, 2013
    • 11 replies
    • 4.4k views
    • 
    • liuzhou
    • June 17, 2013

18. Substitutes for Chinese Ingredients

    By DanM, February 13, 2013
    • 6 replies
    • 17.5k views
    • 
    • liuzhou
    • August 24, 2013

19. Problem: cast iron wok, extra hot, burning aromatics and such

    By Astrbac, February 12, 2013
    • 16 replies
    • 16.5k views
    • 
    • takadi
    • December 6, 2013

20. Chinese Eats at Home (Part 4) 1 2 3

    By Dejah, January 30, 2013
    • 69 replies
    • 10.7k views
    • 
    • liuzhou
    • April 12, 2015

21. Chinese Olive Kernels

    By TheTInCook, January 10, 2013
    • 7 replies
    • 15.4k views
    • 
    • liuzhou
    • August 24, 2013

22. Is this Chinese knife sufficient for chopping poultry? 1 2

    By Hassouni, November 20, 2012
    • 41 replies
    • 17k views
    • 
    • Will
    • December 18, 2012

23. Sichuanese-themed thanksgiving?

    By Hassouni, November 19, 2012
    • 3 replies
    • 2.4k views
    • 
    • liuzhou
    • November 23, 2012

24. Forgive me, Father, for I have sinned...

    By Johntodd, November 17, 2012
    • 2 replies
    • 3.4k views
    • 
    • Johntodd
    • November 17, 2012

25. Chinese Steamed Cakes

    By Dejah, October 22, 2012
    • 0 replies
    • 5.4k views
    • 
    • Dejah
    • October 22, 2012