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Found 1,118 results

  1. One very traditional chinese way of cooking noodles & dumplings is to put the noodles/dumplings into boiling water, wait until it returns to a rolling boil and then adding a cup of cold water to the pot. This process is repeated 2 or 3 times and then noodles/dumplings are declared done. Does this have any effect on the final texture of the noodles or is purely a timing thing?
  2. During my time in China, a dish became very popular in Beijing called 麻辣香锅 or "Ma La Xiang Guo", which I translate as "hot and numbing fragrant pot". It's basically a dry version of Sichuan hot pot, in which the diner generally picks out an array of meats, vegetables, fungi, etc that they want to have in their pot, along with the degree of spiciness they can tolerate, and then the kitchen puts it all together and serves it in a big wok on the table. The flavour is incredible, and if you put together an interesting combination of ingredients to go in the pot, it can be a fantastic dish. I would love to prepare it now that I'm no longer living in China; does anyone know how to make it? Searches on the internet have been rather unhelpful, I've found. Thanks!
  3. I recently left China after living for four years in Beijing. I now live in New Zealand, where I have a small restaurant/lodge, and where I prepare all sorts of international cuisines for our guests (and ourselves). One thing I find I miss a lot, and that I'd love to make here, are some of the "small eats" (小吃) we'd enjoy in China, some from the street and some from restaurants. I wonder if anyone has a source for these, or if they could share some recipes they have for these sorts of dishes. In particular, I'd like to make the following: Hot and numbing peanuts (麻辣花生米) Old vinegar peanuts (老陈化生病米) Egg crepes (鸡蛋饼) Smashed marinated cucumber (拍黄瓜) Thanks!
  4. chocolate lover

    Lao Po Bing

    Hey guys, just wondering...do any of you have any good recipes for Lao Po Bing???
  5. Recently we've been talking about the used of Dried Ingredients in Chinese Cooking. Yet there is another category of ingredients that I've recently started exploring that are just as integral to Chinese cooking-fermented and preserved ingredients. (Some ingredients are simply dried, while others are fermented or preserved. Further, some ingredients may be dried and fermented or preserved). In America we seem to place our primary focus on ingredients that are fresh, fresh, fresh. And while the emphasis on freshness is certainly admirable, at the same time we seem to have forgotten the endless possibilities that fermented and preserved ingredients can lend to a wide variety of dishes. One of my favorite dried ingredients for Chinese style dishes are fermented black beans. I like the salty tang that fermented black beans lend to stir-fries. They seem to accent the flavor of soy while at the same time presenting a hint of exotic smoke. Fermented black beans are incredibly easy to use. Some people recommend rinsing them in water to shed off some of the salt before adding them to a dish. I actually prefer the flavor of fermented black beans full on--I don't rinse them and simply mash some of the beans with a fork before adding them to the wok with some whole beans. A very easy dish to make using black beans is a simple stir-fry of chicken garnished with Chinese celery and cashews. To start, I marinate strips of chicken breast in Chinese rice wine, cornstarch, soy sauce and sesame oil. After a quick stir-fry in a hot wok, I add some ginger and garlic, then the mashed and whole fermented black beans. Once the chicken is done, I add diced celery and cashews. (I like to add the celery at the end of the stir-fry so that it stays crisp). The sauce is simply the same mixture as the chicken marinade-Chinese rice wine, soy sauce, sesame oil and then a cornstarch and water slurry to thicken everything up. Stir-Fried Chicken with Fermented Black Beans, Chinese Celery and Cashews- What types of fermented and preserved ingredients do you use in your Chinese dishes?
  6. I distinctly remember a common cold appetizer that's common in Chinese restaurants is cucumbers with roasted peanuts in a spicy oil and I want to recreate it at home. Searching Google isn't producing any hits, does anyone have a recipe?
  7. Not long after my latest visit to Singapore, I began to search New York's various Chinatowns for creditable renditions of my favorite Singaporean dishes. One of these, bak chang... http://www.eatingintranslation.com/2011/01/hiong-kee-dumplings.html ...also goes by many other names and is prepared in many varieties. On Canal St., I came across an elderly lady's sidewalk display (shown) where, with the help of a passer-by fluent in both Cantonese and English, I learned that one of the lady's leaf-wrapped bindles contained peanut, pork, and egg, as well as close-packed rice. Fair-priced at $1.25, but nothing to remind me of Singapore. Looking at my photo afterward, however, I wondered about all the other items the lady had prepared. Other sidewalk vendors, and storefronts, too, offer similar "small eats," but most are total strangers to me. Can you identify them, or point me to an online guide that provides some frame of reference? Thanks in advance.
  8. Varun Sheth

    Recipe for a Hunan Sauce

    Hello! Does anyone have a recipe for a Hunan sauce that is going to be served with noodles? I want to make a large enough quantity for 20 people for dinner and my preference would be less veggies more sauce. I think about 2 quarts of sauce is what I am looking for. These are the ingredients I have in mind . Chilli Bean Paste Chilli Sauce Green Onions Ginger Garlic Soy sauce Rice Vinegar Stock or Water Cornstarch Pepper Red Chilies Sugar Sesame Oil Am I missing anything important? Will adding wine make it any better? Proportions of ingredients would be mighty helpful. Also can this be prepared a day in advance with the veggies in it? Gracias!
  9. So I ordered a roast suckling pig from a Chinese deli for this weekend. I plan on picking it up at noon, but people aren't coming over until 4pm. will the pig and more importantly it's skin stay fresh until then? Last year, I had ordered a pig rather than a piglet and we had it covered for hours before we started eating it and the skin stayed crisp, but since suckling pig skin is a bit more delicate, I'm not sure how it will behave. Any advice? And if the skin does get a little chewy, would sticking it in the oven crisp it up at all? Thanks in advance for the advice!
  10. I recently received an email from Zagat linking to this list of, purportedly, the 8 best Chinese restaurants in the city. According to this list they are: Pacificana 813 55th St., 2nd fl. (8th Ave.) Phone: 718-871-2880 Wa Jeal 1588 Second Ave. (bet. 82nd & 83rd Sts.) Phone: 212-396-3339 Shun Lee Palace 155 E. 55th St. (bet. Lexington & 3rd Aves.) Phone: 212-371-8844 Tse Yang 34 E. 51st St. (bet. Madison & Park Aves.) Phone: 212-688-5447 Oriental Garden 14 Elizabeth St. (bet. Bayard & Canal Sts.) Phone: 212-619-0085 Phoenix Garden 242 E. 40th St. (bet. 2nd & 3rd Aves.) Phone: 212-983-6666 Philippe 33 E. 60th St. (bet. Madison & Park Aves.) Phone: 212-644-8885 Nice Green Bo 66 Bayard St. (bet. Elizabeth & Mott Sts.) Phone: 212-625-2359 I think we can do better than this list.
  11. nickrey

    Chiuchow Cuisine

    Having been lucky enough to sample the food at the T-Chow Chinese restaurant in Adelaide, South Australia, I've developed a strong interest in this form of cuisine. It is variously known as Chiuchow cuisine, Teochew cuisine, Chaozhou cuisine, or Chaoshan cuisine (Chinese: 潮州菜) [descriptions and Chinese characters from Wikipedia]. My problem is that I have not been able to find any cookbooks on this style of food. Some cookbooks have a few recipes but I've not been able to find one that has more than this. Can anyone help out?
  12. About 15 years ago I started using dried ingredients in Chinese Cooking. Dried scallops mixed with Chinese sausage and sticky rice then wrapped in lotus leaves and steamed, dried shrimp stir-fried with minced pork and spooned over fried Chinese long beans are just two of my favorite dishes using dried ingredients. Venturing into the kitchen with the thought of using dried ingredients can be pretty overwhelming without a bit of education. I took numerous trips to Asian markets and gradually built-up a small library of Chinese cookbooks before I felt comfortable that I had a basic knowledge of the different types of dried ingredients. While packaging today has come a long way by offering both Chinese and English labels, there are still plenty of little plastic bags that don't give you a written clue as to what's inside. Gnarly, dried shreds of what looks like something out of a sci-fi movie can be somewhat unappealing-yet once you get beyond the lack of visual attractiveness and start experimenting in the kitchen you find that dried ingredients add an incredible amount of texture and flavor to Chinese dishes. One of the dishes I've somewhat mastered is a stir-fry of Scallops or Prawns with Wood Ear Fungus and Cucumber. Wood Ear Fungus, or Dried Black Fungus, sort of looks like bits of dried black leather before it's reconstituted in hot water. Like any dried fungus or mushroom, 30 minutes in hot water brings Wood Ear Fungus back to life. Cut into strips, it adds a bit of crisp texture and mild flavor to the dish. Fresh cucumber adds another layer of texture and a clean, fresh flavor which accents rich Sea Scallops. The sauce is a basic mixture of soy sauce, oyster sauce, garlic, ginger and clam juice thickened with cornstarch. Next week I'm going to try my first attempt using Dried Lily Bulb. Any ideas on what type of dish I should use them in?
  13. Just getting started thinking about this in our household, and I'm not sure at all what we'll be doing. Anyone got plans?
  14. This is my first post on this wonderful forum. I joined this community so I could post this here. I think this is the place where it would be most apppreciated. I have posted a video of this on YouTube. The following is taken directly from my YouTube comments. I had the great pleasure of running into Ken, the 'Chestnuts King', while visiting the Asian neighborhood of Flushing, NY before Xmas. He let me take these videos and explained to me the long, slow process of preparing these small, sweet, imported Chinese Tianjing chestnuts in the traditional manner. Well, actually, traditionally they are stirred by hand with a shovel, in a huge wok, over an open wood fire. Ken uses an imported, ingeniously simple, kind of gas-fired tumbler to do most of the stirring, however, there is still a lot of manual labor involved. He explained to me that the chestnuts themselves are key to the whole operation. They come from a single mountain where the trees are ancient and renowned. They are so popular that they are mainly exported to the lucrative Japanese market, so finding them at all, in this country, is a rare treat. I have included the various stages of roasting from first heating the rocks to (eventually) a scorching 700°C, to the addition of honey syrup. (Click the 'CC' button to see closed captions at each step.) The whole process takes about an hour. Watch how Ken lovingly stirs the nuts with a scraper, picking out any rocks that stick to them. The smell is intoxicating--a combination of sweet honey smoke and a wood-fire-like aroma coming from the roasted shells. The final result is a chestnut with a shiny shell that is easily broken with your thumbnails and removed in its entirety--without pre-scoring the shell at all. And they don't explode because the small pebbles distribute the heat evenly so they heat up gradually. The meat comes out whole and is beyond sweet.The machine itself is fascinating, almost mesmerizing, as Ken's wife sweetly sings out her mantra, "just-roasted chestnuts now ready to sell . . .", continuously, in Mandarin. People gather around to view the spectacle. Ken told me that he is the only person in Flushing, and probably New York, who roasts this type of chestnut in the traditional way. If you want to try them, be aware that they are only available in winter and, once they sell out, they're gone 'til next year. The taste of these is incredible. I have never had such sweet, tender, easy-to-peel chestnuts. Fantastic. This is truly a cultural and a gastronomic marvel. The video is almost 7 minutes long and, if you view it directly on the YouTube site (click the YouTube logo at the lower right), you can enable captions by clicking the 'CC' button at the lower right on the player. There are brief comments about each step from heating the rocks to selling the finished product. http://www.youtube.com/watch?v=riMiYH3p-hU The cart is in front of Oriental Express Food, 41-40 Main St., Flushing, NY. It is within easy access by taking the 7 line from Grand Central Station or Times Square all the way to the end--Flushing-Main Street / Roosevelt Avenue. It's just a few blocks south of there (Google maps). Two good reviews about The Chestnuts King are online: No Open Fires Here, but Plenty of Roasted Chestnuts - NY Times Off the Beaten Path: Flushing's Tsingtao Roasted Chestnut Man - Serious Eats
  15. Big Joe the Pro

    Asian Green Taxonomy

    Hey, let's have some fun with trying to identify exactly what cookbooks are referring to when they reference certain Asian vegetables. This is the most commonly used onion in Beijing, if someone said 'Chinese leek' to me, this is what I would think of: Cooking shows always point out that you have to wash the inside of leeks as they collect grit there but I don't have that problem with these. They do get awfully woody in the center though. This is what go for 'spring onions' here. I believe that they're seasonal as I don't regularly see them. I just looked in Laurousse and I think they call them 'Asian spring onions'. I don't have any of the really small ones at the moment. They're awfully perishable so if I see the 'Asian spring onions' I don't normally buy the smaller ones also. Sorry but I don't have any 'jiu cai' (Garlic Chives). I can eat them but don't really like them so much (a fairly common thing amongst non-Chinese I've been told).
  16. Had a new dish (to me) the other night at a local restaurant now serving "authentic" Chinese food. We've been several times and working slowly through their massive menu. One item that really caught my fancy was Golden Sand Shrimp - Gum Sa Ha. It is supposedly coated with a mixture of mashed cooked salty egg yolk. Any information, ideas, or recipes would be most appreciated! The coating was golden, like a crunchy batter, and the shrimp was barely cooked - to perfection.
  17. Wikipedia has a brief explanation. I only discovered this recently and I've gotta say this is a must have sauce. If you only have two Chinese sauces in your fridge, you need a spicy one, and then shacha. I've gotten the one by Lee Kum Kee. It's quite mild and not spicy at all, with a lot of anchovy-like flavor. On a single bowl of noodles, you could use a quarter of the jar if you like a lot of it.
  18. Does anyone have any recommendations for making Chinese hotpot? I was at my in-laws for Thanksgiving and the electric burner they had was not sufficiently powerful to keep the hotpot boiling as we dropped in all the food. I believe that the unit they had was 1300 watts and was made by Waring. I don't think that they want to use a gas burner on their table so that is probably not an option. Any ideas?
  19. "Thousand Year Old Egg" (pei dan) is just a nickname. It doesn't take a thousand year to make them. Nor will they last a thousand year. As with most Chinese food items, the package does not include any suggestion on the optimal consumption date, nor expiration date or production date. I used to think Thousand Year eggs can last a long time in the cupboard. I obviously am wrong. Recently I discovered a couple of boxes of Thousand Year eggs hidden deep in my pantry. Maybe it has been over a year. Can't tell how long. One box: the eggs shrank and turned rubbery. Another box: the eggs turned "mouldy". The eggs are already fermented! I didn't think fermented food can turn mouldy. Not only dry, the taste had turned nasty. So my question... if anybody knows: what is the optimal "consumption" life for Thousand Year eggs (pei dan) once bought from the store?
  20. I'm trying to figure out how to make Wind Sand Chicken wings (風沙) like found in Hong Kong.
  21. nakji

    Egg and Tomato

    One of my favourite simple Chinese dishes is egg and tomato. My husband's not a real big fan, so I usually reserve it for Saturday lunches when he's out, or when I'm ill and need some comfort food. A restaurant around the corner from me makes what I consider a gold standard version: the egg is in soft thready curds, gently wrapped around softly cooked tomato wedges. Both are covered in a light broth that binds them together and elevating it from scrambled eggs with tomato, perfect for spooning onto rice. I have tried to make this dish several times now, and keep ending up with scrambled eggs with tomato. I started out with Fuchsia Dunlop's recipe from "Sichuan Cookery", and got overcooked scrambled eggs with undercooked tomato. She calls for putting the eggs in first, making an omelet, then tossing in tomato in wedges, and cooking it together until the tomato has softened. My eggs stuck to the wok, then curdled, and my tomatoes remained hard. Also, it lacked any kind of soft sauce - because my tomatoes were undercooked, they didn't release enough water, I guess. Problem? I think my wok wasn't hot enough, which is why the eggs stuck. But putting the tomatoes in after seemed counter-intuitive. I asked a cooking buddy who is my guru of all things Chinese cooking on the ground here in Suzhou. He recommended a bit of hot chicken stock into the eggs right before they go into the pan. I also decided to cook the tomatoes first, as a separate step. Because I like a little garlic, I added a smashed clove to the pan first, in hot peanut oil. Then, I added the tomatoes and stir-fried them until they were slumped and soft at the edges. I took them out, added more peanut oil, then the eggs. When they were half set, I added back in the tomato, and a ladle full of chicken stock. I finished with some cilantro, instead of the traditional green onion, as that's what I had in the kitchen. I prefer the version with green onion. Nice, but the eggs are still a little curdled, and not gently thready and suspended in sauce like I'd like. Any experts out there willing to school me?
  22. I'd like to make Orange flavored chicken tonight and not the goop you get at the food court. I didn't bother posting this in the China: Cooking Forum since I'm sure this isn't an authentic dish. I have 2 oranges and 1 1/2 lb of chicken thighs. Now what? Any thoughts? I'm sure I'll be sauteing the chicken and not battering and frying. I love that the orange rind is edible. How do I make that happen? Just stirfrying? Thanks friends, Grace Hosting Note: This topic was moved from the General Cooking forum to this China Cooking forum
  23. I have a wok burner, I have a wok, and I have Grace Young's Breath of a Wok and Stir Frying to the Sky's Edge. I've cooked a bunch of the recipes from Breath and just started in on Sky's Edge, but Sky's Edge is starting to feel like a simple rehashing of the same recipe style from Breath. I'm looking for some variety: what are some of your favorite cookbooks that focus on (or at least have a lot of recipes for) stir frying? Any other good resources for this Westerner?
  24. I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it? Here was dinner tonight: Spicy Dry-Fried Beef (p. 70) I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).
  25. John Rosevear

    Yangzhou Fried Rice

    I've been making a perfectly presentable fried rice for years -- eggs, scallions, a little soy sauce or Maggi or both, whatever's in the back of the fridge, hot wok, serve. It's a staple. But right now, I want to make Yangzhou fried rice with the texture and flavor one finds at good (US/UK) restaurants. (Not the brown stuff.) Sounds simple, right? But my attempts so far have been less than stellar. There are clearly nuances I'm missing. I've got char siu (or will tomorrow -- it's in marinade). I have cold cooked rice, eggs, scallions, shrimp, peas, assorted other vegetables, and the usual sauces and aromatics. Perhaps most importantly, I have a propane-fired wok burner, a well-seasoned wok, and passable technique. Aside from "small pieces, hot wok, work fast", how should I proceed? Salt? Wine? Neutral oil, bacon grease, something else? Add egg(s) when and how?
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