China: Cooking & Baking

845 topics in this forum

1. Pictorial on preparation for fresh Squid

   By XiaoLing, March 16, 2007
   • 12 replies
   • 17.8k views
   • 
   • XiaoLing
   • March 19, 2007

2. Beef Noodle Soup

   By titus wong, September 12, 2003
   • 23 replies
   • 17.8k views
   • 
   • Ce'nedra
   • August 12, 2008

3. Mustard-forward Chinese dishes 1 2 3 4

   By shain, February 9, 2021
   • 95 replies
   • 17.7k views
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   • shain
   • October 10, 2022

4. Moo Shu Pork 1 2 3

   By eatingwitheddie, January 20, 2003
   • 54 replies
   • 17.6k views
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   • stephenc
   • June 2, 2005

5. Pearl Bridge Soy Sauce

   By itch22, October 15, 2004
   • 22 replies
   • 17.6k views
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   • itch22
   • October 20, 2004

6. Clay pots

   By muichoi, June 24, 2006
   • 15 replies
   • 17.6k views
   • 
   • hzrt8w
   • November 15, 2006

7. Singapore Hainanese Chicken Rice

   By NickLam, April 9, 2006
   • 18 replies
   • 17.5k views
   • 
   • NickLam
   • July 31, 2013

8. Is Chinese food more difficult to cook?

   By Big Joe the Pro, July 29, 2011
   • 22 replies
   • 17.5k views
   • 
   • Big Joe the Pro
   • August 9, 2011

9. Cheese & Chinese Cuisine? 1 2 3 4

   By Richard Kilgore, September 16, 2004
   • 90 replies
   • 17.4k views
   • 
   • Hest88
   • April 12, 2006

10. Quick! Traditional Cantonese Dessert? 1 2

    By mudbug, September 16, 2004
    • 39 replies
    • 17.4k views
    • 
    • hzrt8w
    • July 22, 2005

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

    By Hassouni, November 20, 2012
    • 41 replies
    • 17.3k views
    • 
    • Will
    • December 18, 2012

12. "Typhoon Shelter Style"

    By mjc, March 5, 2006
    • 8 replies
    • 17.3k views
    • 
    • hzrt8w
    • May 18, 2006

13. Pictorial: Spring rolls 1 2

    By Kent Wang, November 6, 2006
    • 37 replies
    • 17.3k views
    • 
    • v. gautam
    • September 16, 2007

14. Pictorial: Steamed Egg Custard with Conpoy

    By hzrt8w, January 5, 2006
    • 22 replies
    • 17.3k views
    • 
    • Big Bunny
    • December 22, 2008

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

    By hzrt8w, July 10, 2006
    • 22 replies
    • 17.2k views
    • 
    • jayejo
    • March 30, 2008

16. Your Top Chinese Food Experiences 1 2 3 4

    By eatingwitheddie, November 7, 2003
    • 75 replies
    • 17.2k views
    • 
    • Anna N
    • October 22, 2019

17. Pictorial: Steamed Pork Spareribs, Blk Bean Sauce

    By hzrt8w, September 11, 2006
    • 12 replies
    • 17.2k views
    • 
    • Dejah
    • September 22, 2006

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

    By Ader1, November 10, 2013
    • 15 replies
    • 17.1k views
    • 
    • annachan
    • December 5, 2013

19. Chinese bacon 1 2

    By susruta, February 27, 2004
    • 42 replies
    • 17k views
    • 
    • Chris Amirault
    • January 28, 2006

20. Pictorial: Pan-Fried Pork Chop 1 2

    By hzrt8w, January 8, 2006
    • 25 replies
    • 17k views
    • 
    • hzrt8w
    • April 12, 2006

21. Big Plate Chicken/Chicken & Potato

    By Ce'nedra, December 31, 2007
    • 11 replies
    • 16.9k views
    • 
    • Ader1
    • March 11, 2013

22. Chinese culinary schools 1 2

    By goyatofu, June 23, 2003
    • 44 replies
    • 16.8k views
    • 
    • StevieHolland
    • April 1, 2008

23. Distinguishing the eight regional cuisines 1 2

    By udscbt, August 20, 2008
    • 31 replies
    • 16.8k views
    • 
    • udscbt
    • February 12, 2010

24. Pictorial: Beef with Sa Cha Sauce Clay Pot

    By hzrt8w, March 13, 2006
    • 12 replies
    • 16.8k views
    • 
    • msphoebe
    • March 25, 2007

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

    By Astrbac, February 12, 2013
    • 16 replies
    • 16.8k views
    • 
    • takadi
    • December 6, 2013