China: Cooking & Baking

847 topics in this forum

1. "Typhoon Shelter Style"

   By mjc, March 5, 2006
   • 8 replies
   • 16.9k views
   • 
   • hzrt8w
   • May 18, 2006

2. Pictorial: Steamed Pork Spareribs, Blk Bean Sauce

   By hzrt8w, September 11, 2006
   • 12 replies
   • 16.9k views
   • 
   • Dejah
   • September 22, 2006

3. Is Chinese food more difficult to cook?

   By Big Joe the Pro, July 29, 2011
   • 22 replies
   • 16.8k views
   • 
   • Big Joe the Pro
   • August 9, 2011

4. Quick! Traditional Cantonese Dessert? 1 2

   By mudbug, September 16, 2004
   • 39 replies
   • 16.8k views
   • 
   • hzrt8w
   • July 22, 2005

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

   By Hassouni, November 20, 2012
   • 41 replies
   • 16.7k views
   • 
   • Will
   • December 18, 2012

6. Pictorial: Steamed Egg Custard with Conpoy

   By hzrt8w, January 5, 2006
   • 22 replies
   • 16.7k views
   • 
   • Big Bunny
   • December 22, 2008

7. Pictorial: Braised Chicken w/ Ginger, Green Onion

   By hzrt8w, July 10, 2006
   • 22 replies
   • 16.7k views
   • 
   • jayejo
   • March 30, 2008

8. In China and eating 1 2 3 4 5

   By jokhm, August 14, 2004
   • 116 replies
   • 16.7k views
   • 
   • Dejah
   • December 13, 2004

9. Big Plate Chicken/Chicken & Potato

   By Ce'nedra, December 31, 2007
   • 11 replies
   • 16.6k views
   • 
   • Ader1
   • March 11, 2013

10. Ma La Xiang Guo (Hot and Numbing Fragrant Pot, or Dry Hot Pot)

    By jamesglu, March 6, 2011   

    • Chinese
    • 22 replies
    • 16.6k views
    • 
    • liuzhou
    • March 23, 2022

11. Pictorial: Spring rolls 1 2

    By Kent Wang, November 6, 2006
    • 37 replies
    • 16.5k views
    • 
    • v. gautam
    • September 16, 2007

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

    By Ader1, November 10, 2013
    • 15 replies
    • 16.5k views
    • 
    • annachan
    • December 5, 2013

13. Cheese & Chinese Cuisine? 1 2 3 4

    By Richard Kilgore, September 16, 2004
    • 90 replies
    • 16.4k views
    • 
    • Hest88
    • April 12, 2006

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

    By Astrbac, February 12, 2013
    • 16 replies
    • 16.3k views
    • 
    • takadi
    • December 6, 2013

15. Chinese bacon 1 2

    By susruta, February 27, 2004
    • 42 replies
    • 16.3k views
    • 
    • Chris Amirault
    • January 28, 2006

16. Pictorial: Beef with Sa Cha Sauce Clay Pot

    By hzrt8w, March 13, 2006
    • 12 replies
    • 16.3k views
    • 
    • msphoebe
    • March 25, 2007

17. Pictorial: Pan-Fried Pork Chop 1 2

    By hzrt8w, January 8, 2006
    • 25 replies
    • 16.2k views
    • 
    • hzrt8w
    • April 12, 2006

18. Your Top Chinese Food Experiences 1 2 3 4

    By eatingwitheddie, November 7, 2003
    • 75 replies
    • 16.1k views
    • 
    • Anna N
    • October 22, 2019

19. Cheung Fan 1 2

    By helenas, February 5, 2005
    • 26 replies
    • 16k views
    • 
    • Tepee
    • September 14, 2005

20. Chinese culinary schools 1 2

    By goyatofu, June 23, 2003
    • 44 replies
    • 15.9k views
    • 
    • StevieHolland
    • April 1, 2008

21. Chinese salt and pepper chicken recipe

    By kingchristo, October 10, 2012
    • 19 replies
    • 15.9k views
    • 
    • dcarch
    • October 21, 2012

22. Mustard-forward Chinese dishes 1 2 3 4

    By shain, February 9, 2021
    • 95 replies
    • 15.9k views
    • 
    • shain
    • October 10, 2022

23. Pictorial: Tomato Beef 1 2

    By hzrt8w, February 12, 2006
    • 28 replies
    • 15.8k views
    • 
    • faine
    • October 19, 2007

24. Distinguishing the eight regional cuisines 1 2

    By udscbt, August 20, 2008
    • 31 replies
    • 15.8k views
    • 
    • udscbt
    • February 12, 2010

25. Moo Shu Pork 1 2 3

    By eatingwitheddie, January 20, 2003
    • 54 replies
    • 15.7k views
    • 
    • stephenc
    • June 2, 2005