Jump to content

Search the Community

Showing results for tags 'Chinese'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 1,120 results

  1. Can anyone recommend a good Chinese cooking class in Beijing, Chengdu or Hong Kong? My wife and I are going to travel to China on vacation and have enjoyed these types of classes in other countries and thought there must be something similiar in China. We are looking for a half-day or full-day class. Thanks for your help.
  2. I want to make lo mein as a side dish tonight, but with homemade noodles. Using regular wheat flour is there a difference to make Chinese style? No eggs I assume?
  3. Simmering the pork... In the oven....had to use a bit of good ole fashioned ingenuity to get the pork hanging just right Letting it cool before the big freeze. And I hate cleaning. I used hzrt8w's recipe posted a while back which called for a myriad of different ingredients, including LKK's Chinese Marinade and pre-made char sui sauce. I used a smidge of it tonight (out of the 4 lbs total) in some fried rice, and it came out wonderfully. [EDIT] By the way, I cheated and used some red food coloring because I like the way the outside of the pork is an almost unnatural blood-like color. No shame here lol :laugh:
  4. Suvir Saran

    Chinese Pantry

    What do you think are the basics a novice must have before starting Chinese cooking? What are your favorite stores in NYC where one can find these ingredients? Are there mail order places one can buy from? And any other tips for someone like me that has never cooked Chinese food would be much appreciated.
  5. I was wondering if the fine folks here would mind sharing a recipe for chung, or rice dumplings. The picture below is of one from a kind lady who runs a food cart near Yale New Haven Hospital and medical school. It is in a lotus leaf that she carefully removes before serving. It is filled with vegetarian meat and mushrooms. The rice appears to be glutinous brown rice and peanuts. Any advice would be appreciated. The rest of the food here is a basil tofu, pak choy, cabbage, and some vegetable pickles. Dan
  6. wonderbread

    Perfect Stir Fries

    One of the most common misconceptions people have about stir-fries is that you can throw any combination of leftover meat and vegetables together in the wok and stir it around with soy sauce. In a truly great stir-fry, the cook creates an artful combination of one or two vegetables to match the meat and the sauce. That's clear from hzrtw's posts! Here are some of my favorite combinations. What are yours? *Chinese okra, shrimp, onion and cloud ear fungus with an oyster sauce-based sauce (including sugar, salt, cornstarch, a little water). *Ground pork and tofu with hoisin sauce. *Asparagus and dried shiitake mushrooms with oyster sauce. *Beef, broccoli and red bell pepper with oyster sauce. *Chicken, Thai basil, bird chiles, red bell pepper and fish sauce and sugar. *Asian leafy greens with garlic and salt
  7. Tarantino, you did it again! It was a fabulous Chinese new year Banquet at Joe Poon's studio. Pics to follow. Anyone else take pics beside me? I think I missed some of the courses! I am a poor food pornographer. Damn near 70 of us (and about 20 newbies) partied, laughed and ate and just devoured the heck out of Joe Poon's hospitality. What a great DDC night. Kudos, Jim!
  8. Willbear

    Chinese Oakland

    There has been ample discussion on chowhound, here, and other food sites about dim sum. Does anybody have a recommendation for the best place to have a moderately priced chinese dinner in Oakland's chinatown? (Especially with one's 60 and 70-something parents along) Their favorate place seems to be Little Shin Shin on Piedmont avenue. I'd like to expand their horizons towards chinatown. Has anybody tried Legendary Palace for dinner perchance?
  9. Richard Kilgore

    Seasoning Chinese Yixing Teapots

    I have read and been told about several methods for seasoning a Chinese Yixing teapot. All assume you are going to use only one type of tea for the pot. One suggests boiling it in a pot with used tea leaves of the type you plan to use in the pot, then letting it soak for a few hours. Another suggests steeping new tea leaves in it for three hours. A third method, told to me by a Chinese aquaintance, who says it is used by tea professionals in China, is to steep new leaves in it and then leave it in a cool spot for three days. I have tried a modification of these that worked okay, but not as well as I expect that the three day soak would producce. What method do you use? Any of these or something different?
  10. DylanK

    Chinese, Regina

    No idea. Where can I get good Chinese food in Regina? I mean the Chinese that involves chilis and pork and fermented black beans, not so much dim sum, dinosaur Cantonese, etc. I've been gone from the city for a couple years, so I really have no idea where to start. The last place I ate was called Beijing Something, near a hotel downtown, and it looks like it has a sushi place neighboring it now (Wasabi), maybe owned by the same people. Feel free to suggest places outside of Regina, too. I know the best Thai food isn't in Regina or Saskatoon, so the best Chinese could be in Radville or Weyburn, for all I know.
  11. My girlfriend Larisa and I are planning on moving to Shanghai in the summer of 2010. I will be visiting for two weeks 20 September - 3 October (just a few days away!) to get a feel for the city and get a start on deciding where to live. Larisa will be teaching English. The program she's going to apply for doesn't start accepting applications until February but we think it's likely that she'll be assigned to Shanghai High School which is in Xuhui (Google Map). I work from home so I don't commute anywhere. Having been working from home for the last five years in Austin I find that the various shops and markets I go to are my "commute". For example, I go grocery shopping about three times a week. So I would like to find a place that's near Xuhui and near good shops. I was born in Shanghai and moved to America when I was six but have been back twice, once in 2002 and again in 2006, each time for about a month, so I have a bit of a feel for the city already. My impression is that there are neighborhood markets in just about every neighborhood, so I'll be able to get a lot of my groceries this way. The places I want to seek out are specialty Western shops. I've been to Carrefour in 2006 and thought their selection good but not as expansive as I'm used to. Which shops do you recommend for: Liquor - Not just the big names like Hennessy and Bacardi but smaller producers like Flor de Cana rum, Rittenhouse rye, St. Germain liqueur. Beer - Belgian ales. If I can get Carolus I'll be happy. If not, at least Maredsous. Wine - I'm not as passionate about wine as I am about liquor and beer but would like a good selection of old world wines. Charcuterie - Especially imported Italian and Spanish cured meats. House-made charcuterie would be great too. Cheese - Imported European cheeses. Is fresh milk cheese legal here, unlike the US? To a lesser extent, living close to good bars and restaurants would be nice, too, but I don't think I'll be going to those as often as I would shops, as I prefer to cook at home. We can keep the restaurant recommendations in their own thread.
  12. Any recommendations for eating in Englewood area. A restaurant where the noise level allows conversation.
  13. Doodad

    tofu dumpling

    Can someone tell me how to make tofu dumplings like the sister in Eat Drink Man Woman was making? I can't find anything here or online. Or were they made up for the movie?
  14. Inspired by some wine I bought, I want to take a stab at Szechuan style cuisine. Help me prepare Szechuan or Szechuan style food in my home kitchen. Right now, I am looking for the spicy Szechuan food (though I understand it's not always spicy). I do have some Szechuan peppercorns. I also understand that chilies are a big part of the spice in this style. Living in Texas, I am no stranger to chilies. Both fresh and dried. Fresh jalapenos and serranos are comon items in my kitchen. For dried, I have guajillos and arbols on hand. Do these work in Szechuan cooking, too? What about meats? Beef, pork, chicken.. I like it all. Seafood, too. (shrimp, scallops, etc.) For preparation, I want to start with pretty easy and not too many ingredients. Simple stir fry is always good. something I can knock out pretty quickly on a weekday if I do some prep work the night before would be awesome. Easily obtainable ingredients is key, too. So, tell me what to do! I want to get cooking.
  15. Macarons&Mozart

    Cha Shao Bao - 叉烧包

    Hey all- Cha shao bao (叉烧包) are one of my favorite dim sum items, so naturally, I tried to make them at home a few times. Each time around, the filling was great, but the dough was FAR off what I am served in restaurants. Mine are not nearly as fluffy, duller beige in color, and not as spongey. How do I get that great white, fluffy, airy quaility of restaurant bao? I've tried adding baking powder to the dough, but that doesnt help that much. It still comes out too similar to western-style bread that is steamed instead of baked. Thank you! -Robert Kim
  16. I know your latest book will deal with how to make well known dishes, but are there a few most important tips you could share on how to best make Chinese food at home?
  17. We already had 2! One impromptu one at my in-laws on Saturday coz one of the sis was going to be away during CNY. Another one, we had last nite at my parent's...a potluck. The menu was relatively un-banquety and it catered mainly for the grandchildren - 9 of them. We started off with Yee Sang brought/bought by my tai go. This is the pic before "lo hei". This is "during"... and this is "after" We were late so I had to make a quick job of the photo-taking...excuse the quality. Mushroom/veggie dish made by mom Seafood soup with every exotic sea-creature in it made by mom Sweet sour fish fillet made by yee so Deep-fried wantan made by mom and some grandkids Pak cham kai (white chop chicken) made by mom to be taken with Yee Cheong always makes Teochew duck but this time he made braised trotters Since it was my sis's hubby's bday the next day, she made a carrot cake DH and I had a jelly challenge. He made cendol agar-agar while I made lychee agar-agar with big sago balls and kwei feh lychee liqueur. Guess who won? My yee ko made this tong sui, called "mat du yao", it really has 'everything' in it from gingko nuts, red beans, sea coconut, tiny cubed sweet potatoes, longan, lotus seeds.... This year, they seem to be introducing a tiny kam/mandarin orange (next to tong sui). They are quite sweet and cute, and supposedly doesn't give the sup yit effect. After the heavy meal, we went for a walk to the night market (pasar malam in Malay) and bought these neen go in banana leaves. The one on the left is trimmed. 2 down, one to go. The actual in-law do will be on the eve itself. I'll be making braised abalone with mushroom and fatt choy. Soooooo...what are you having? Edited: wrong image was inserted.
  18. chefpelon

    noodle making

    howdy from puerto vallarta folks im trying to learn recipes for making hand made noodles udon and everything else in particular im very interested in learning the shanghai style tecniques where you spin and pull if anyone has any dough recipes it would be a great start thank you so much bruce byng chef owner tetro limon puerto vallarta
  19. There is a great vegetarian Chinese restaurant in LA's San Gabriel Valley called Happy Family. I am looking for the New York equivalent. The menu should be completely vegetarian, not just a Chinese joint with veg options. Any suggestions?
  20. Has anyone tried the pickle recipe in Land of Plenty. I made it a few days ago (using only carrots), but the carrots came out waaaaaaaay too salty for my tastes. I guess I will halve the salt and try again. Are there any other chinese or simply asian pickling recipes I should know about?
  21. Chicken velvet (adapted from Yan Kit So’s Classic Chinese Cooking) Serves 2. 1 whole chicken breast, about 1 lb, cut into rough chunks 1/2 tsp salt 1 egg white 2 tsp ice water 2 tsp cornstarch Put all of the above into a food processor or blender and puree. Variations Instead of peas, you can top your soup with finely minced Yunnan ham. Country hams (like Smithfield Virginia ham) or prosciutto are substitutes for Yunnan ham. Instead of chicken, you can add 1 cup of fresh bamboo, julienned, and top with a little roasted sesame oil and green onions. Fresh bamboo can usually be found already prepared in tubs of water in the produce section in Asian groceries in larger cities. For smaller cities, look for cryovac packages where you find tofu. You can use fuzzy melon (mo qwa) in place of winter melon if you can’t find winter melon. Keywords: Chicken, Chinese, eGCI ( RG763 )
  22. Many years ago in Vancouver I discovered that the Chinese restaurants there didn't try to "withhold" food from Westerners (with such famous lines as "You won't like that") as so many US restaurants have historically done, so while I was there I became a regular at a place near my hotel and pretty much feasted on all the things they had to offer and all the things in the tanks, and I certainly ate the heads-on shrimp (salt and pepper style). When it was too late and we were leaving the last night I asked the guy who had gotten to know me (as an adventurous eater) what he thought the best preparation of the live shrimp was and he said without hesitation "Egg Foo Young". So how would you do it? I mean, would they take them in and shell them, or cook them and shell them, or what would they do? I took it from the way he said it and how willing he had been all week to let me order stuff that this was a traditional preparation?
  23. I have difficulties shopping for some special ingredients for Chinese cooking. I would like to ask the board for some tips. I thought others may have difficulties finding certain ingredients too so feel free to ask in this thread. In general, you can find many grocery items and dry goods for cooking Chinese food in an Asian grocery market in the USA/Canada/etc.. If you live in an area populated with Chinese immigrants (e.g. Bay Area, Los Angeles), those grocery stores are very comprehensive. There are, however, some special items that you would not find in general Asian grocery markets. Examples: bird nest, dried oysters, dried conpoy, ginseng (maybe). In Hong Kong, these special items are carried in what is called hoi mei [Cantonese] (dry seafood) shops. There are plenty of these specialty shops along Stockton Street in San Francisco China Town. But in Sacramento where I live, they are far and between. And for some herbal types of ingredients, you may need to go to a Chinese herbal medicine shop to purchase. Recently, what I have been unable to find in my neighborhood Asian grocery markets are: 1) Dried shrimp roes (Har Gee [Cantonese]) - to be used to braise with sea cucumbers. 2) Dried fish maw (Yu To [Cantonese] - literally this is a fish's stomach. To be used to in a steamed dish with chicken. Has anybody purchased the above items for cooking? Where did you find them? In specialty stores or general Asian grocery stores (which section)?
  24. would anyone have any reccomendations as to shops or markets selling SEA ingredients in Shanghai, especiallly herbs and fresh ingredients (lemongrass, lime leaves, galanga)? My brother is having a Thai curry jones. Thanks Michael
  25. cinnamonshops

    buckthorn seeds

    Hey all, Hope you'll entertain a question from a newbie to this forum: I've been purusing a vegetable stock recipe from Eileen Yin Fei-Lo's "From the Earth" vegetarian cookbook, for which she lists "buckthorn seeds" as an ingredient. I can't remember having been at such a loss over an ingredient in awhile... couldn't find it in any local Chinese groceries or medicinal dry-goods shops, and, even weirder, can't really find any information about it online. Google searches mostly just seem to turn up sea buckthorn oil. Does anyone have any idea what this ingredient is, and perhaps what some alternative names are? Is it really that obscure? She also calls for red dates, which seem much, much easier to find. Thanks!
×