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Showing results for tags 'Chinese'.
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Sea fish in my local supermarket In the past I've started a few topics focusing on categorised food types I find in China. I’ve done Mushrooms and Fungi in China Chinese Vegetables Illustrated Sugar in China Chinese Herbs and Spices...
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It sometimes seems likes every town in China has its own special take on noodles. Here in Liuzhou, Guangxi the local dish is Luosifen (螺蛳粉 luó sī fěn). It is a dish of rice noodles served in a very spicy stock made from the local river snails and pig bones which are stewed for hours with...
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I would like to start this thread to post some guides to buying ingredients to cooking Chinese food, such as sauces, fresh produce and dried goods. This is for the benefits of those who are not familiar with Chinese cooking ingredients. Each page will have a picture accompanying with the descripti...
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While there have been other Chinese vegetable topics in the past, few of them were illustrated and some which were have lost those images in various "upgrades", or because they were hosted elsewhere on now defunct sites.. What I plan to do is photograph every vegetable I see and say what...
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A few weeks ago I bought a copy of this cookbook which is a best-selling spin off from the highly successful television series by China Central Television - A Bite of China as discussed on this thread. . The book was published in August 2013 and is by Chen Zhitian (陈志田 - c...
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It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in places with less restrictive pol...
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Having cooked meals and ingredients etc delivered to your office or home is hugely popular here in China. The biggest supplier is Meituan and you see dozens of their electric scooters dashing around every day. There isn't much you can't buy (anything from a raw egg to flock of live ostriches) and de...
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An eG member recently asked me by private message about mushrooms in China, so I thought I'd share some information here. This is what is available in the markets and supermarkets in the winter months - i.e. now. I'll update as the year goes by. FRESH FUNGI December s...
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Hello! I have taken quite a few trips to China and have done my best to take cooking classes, and capture new recipes while I've been there. My favorite foods are the street foods, and with the exception of Fuchsia Dunlop's amazing books, it has been very hard to find recipes for the "real deal". T...
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This arose from this topic, where initially @Anna N asked about tea not being served at the celebratory meal I attended. I answered that it is uncommon for tea to be served with meals (with one major exception). I was then asked for further elucidation by @Smithy. I did start replying on the topic b...
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China manufactures by far the majority of the world’s microwaves, but while it is true that many people in mainland China have them, very few are actually used for cooking. They are mostly seen as tools to reheat the last meal’s leftovers. Of all those microwaves, those capable of baking (convection...
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Chinese food must be among the most famous in the world. Yet, at the same time, the most misunderstood. I feel sure (hope) that most people here know that American-Chinese cuisine, British-Chinese cuisine, Indian-Chinese cuisine etc are, in huge ways, very different from Chinese-Chinese cuis...
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I recently purchased a bottle of Lee Kum Kee premium oyster sauce, which has been my go-to choice for quite some time. However, I hadn't purchased it for a couple-three years. When I used it last night I was somewhat disappointed - it didn't taste the way I remembered it. Could be the sauce has ch...
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Hello everyone, This is my first post, so please tell me if I've made any mistakes. I'd like to learn the ropes as soon as possible. I first learned of this cookbook from The Mala Market, easily the best online source of high-quality Chinese ingredients in the west. In the A... -
A Gremolata reader is looking for Chinese Mustard (either powdered or already mixed). I have not been able to reconnoitre any of the China towns, and am lazily posting in the hope that that there's a TO eGulleter that knows where to find...
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I am looking for a recipe for custard buns, those white steamed buns with bright yellow egg custard in the middle. I haven't seen any recipes for this anywhere, not even Wei Chuan. Can anyone help? Also, what kind of flour do you use for your bao recipes? I like my bao dough to turn out unnatur...
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I’m an idiot. It’s official. A couple of weeks back, on another thread, the subject of celtuce and its leafing tops came up (somewhat off-topic). Someone said that the tops are difficult to find in Asian markets and I replied that I also find the tops difficult to find here in China. Non...
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I've mentioned the craze for Luosifen which led to 6 million sheep following each other to Liuzhou over the CNY holiday to try a dish half of them hoped to hate. But it's not the only insane craze. Back in summer 1998, when I was living in Hunan, there was catastrophic flood...
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A side discussion on the Dinner 2024 topic promoted this. Chinese cooks, from the most elevated chefs to the home cook and all the way down to this crazy foreigner in their midst, swear by 鸡粉 (jī fěn), chicken powder. It is used to enhance or even make stocks or...
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Chef Wang is one of my favorite YouTube channels, and a few weeks ago he got into trouble with the system. HERE is the CNN version of the story. HERE'S a slightly biased video explaining the cultural implications a bit more. My 5 second summary: A long-forgotten Chinese general was hidi...
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Do a loose search for ‘Chinese Cuisine’ and often you’ll be directed to books or websites telling you that China has eight distinct cuisines. Unfortunately, this is yet another myth. The repetition of this ‘fact’ comes from the Imperial court stating such hundreds of years ago and it becoming a clic...
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Hi everyone, Please don't think I'm an idiot, but I have a question about dumplings. Also, if I am posting in the wrong place, redirection is welcome! I am making dumplings with shredded cabbage, tree ear/black Chinese/button mushrooms, and leeks for a party this weekend. I wonder if I can do them...
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I am stopping over in Singapore for unfortunately only one night and have been reading up on the food, particularly hawker centres, and how to order it. I'm sure I would be able to get by with English and pointing but I find their crossroads culture fascinating and I always like to learn a tiny bit...
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The highest quality Chinese-made cleavers that I have been able to find here in the U.S. are made by Chan Chi Kee of Hong Kong. Are there any other kitchen knives made in China at this quality level or higher?
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Hi, Any suggestions for a fabulous Chinese meal? I’m looking for a restaurant that not only does fantastic food, but where the service is also of high standard ( I know this is normally not the norm with Chinese restaurants, that’s why I need your help!!) I’m planning a dinner out for next...
