China: Cooking & Baking

845 topics in this forum

1. Cooking with "Beyond the Great Wall"

   By nakji, May 26, 2010
   • 13 replies
   • 5.1k views
   • 
   • nakji
   • February 24, 2011

2. Lao Po Bing

   By chocolate lover, February 22, 2011
   • 2 replies
   • 3.3k views
   • 
   • sheetz
   • February 22, 2011

3. Fermented and Preserved Ingredients in Chinese Cooking

   By David Ross, February 19, 2011
   • 8 replies
   • 8.1k views
   • 
   • Dejah
   • February 20, 2011

4. Recipe for a Hunan Sauce

   By Varun Sheth, February 16, 2011
   • 0 replies
   • 5.4k views
   • 
   • Varun Sheth
   • February 16, 2011

5. Pictorial: Roasted Peanuts with Nam Yu 1 2

   By hzrt8w, May 25, 2006
   • 31 replies
   • 31.6k views
   • 
   • Chris Amirault
   • February 14, 2011

6. Suckling Pig - How long does the skin stay crispy?

   By alycemoy, February 7, 2011
   • 1 reply
   • 5.1k views
   • 
   • Prawncrackers
   • February 7, 2011

7. Dried Ingredients in Chinese Cooking 1 2

   By David Ross, January 28, 2011
   • 35 replies
   • 19.2k views
   • 
   • nakji
   • February 7, 2011

8. Asian Green Taxonomy

   By Big Joe the Pro, January 3, 2011
   • 24 replies
   • 13.6k views
   • 
   • Will
   • January 25, 2011

9. Camellia Oil

   By nakji, September 26, 2009
   • 10 replies
   • 7.3k views
   • 
   • rarerollingobject
   • January 22, 2011

10. Golden Sand Shrimp

    By Dejah, December 13, 2010
    • 19 replies
    • 11.9k views
    • 
    • Will
    • January 22, 2011

11. Egg and Tomato

    By nakji, November 20, 2010
    • 12 replies
    • 8.8k views
    • 
    • CFT
    • January 18, 2011

12. Tianjin Preserved Vegetables

    By jobean, October 19, 2010
    • 12 replies
    • 7.6k views
    • 
    • BaconFat
    • January 12, 2011

13. Shacha (aka sa cha) sauce

    By Kent Wang, December 10, 2010
    • 10 replies
    • 11.6k views
    • 
    • Will
    • January 11, 2011

14. Recipe Request for "Wind Sand Fried Chicken Wings 風沙

    By oiboy, November 24, 2010
    • 0 replies
    • 4.9k views
    • 
    • oiboy
    • November 24, 2010

15. Orange Flavored Chicken

    By FoodMuse, November 19, 2010
    • 12 replies
    • 5.9k views
    • 
    • hzrt8w
    • November 23, 2010

16. Yangzhou Fried Rice 1 2

    By John Rosevear, November 7, 2010
    • 37 replies
    • 14.3k views
    • 
    • v. gautam
    • November 20, 2010

17. Red Cooked Pork Recipe Help

    By Ufimizm, October 18, 2010
    • 16 replies
    • 5.3k views
    • 
    • Ufimizm
    • November 18, 2010

18. English-Language Stir Fry Cookbooks

    By Chris Hennes, November 17, 2010
    • 7 replies
    • 3k views
    • 
    • Blugerass Ron
    • November 18, 2010

19. Seeking Help Identifying Xian Street Food

    By DLim, November 5, 2010
    • 2 replies
    • 2.7k views
    • 
    • DLim
    • November 10, 2010

20. I bought this at the Chinese supermarket...

    By nakji, September 13, 2009
    • 22 replies
    • 10.8k views
    • 
    • LuckysticksPRC
    • November 10, 2010

21. Chinese Ketchup - Lee Kum Kee

    By zaskar, October 30, 2010
    • 3 replies
    • 5k views
    • 
    • hzrt8w
    • October 31, 2010

22. Difference between 臘肉 and 臘味?

    By Kake, October 28, 2010
    • 2 replies
    • 2.6k views
    • 
    • Kake
    • October 28, 2010

23. Smoky flavor in Chinese cooking

    By Doodad, April 14, 2010
    • 18 replies
    • 21.3k views
    • 
    • nakji
    • October 27, 2010

24. Potatoes in Chinese Cooking

    By nakji, September 5, 2010
    • 14 replies
    • 8.9k views
    • 
    • Will
    • October 21, 2010

25. Szechuan Crunchy Duck

    By Franci, September 23, 2010
    • 6 replies
    • 4.8k views
    • 
    • Franci
    • October 9, 2010