Today’s menu is here～🤤
1️⃣ Crispy fried pork belly 🥓✨
2️⃣ Fried eggs with savory sauce 🍳
3️⃣ Stir-fried shrimp with cucumber 🍤🥒
4️⃣ Zha cai ABC soup 🍲
I assume the Asian store has fresh egg noodles in the refrigerated section and I’d cook them as I do a fried rice?
Onions, garlic, cooked noodles, soy, MSG, protein?
Fry the chicken cutlets with plenty of oil.
The leftover oil from the chicken cutlets is very fragrant; add more if needed. Then add some chili peppers, diced cucumber, and onions and stir-fry until fragrant.
Next, add the rice and stir-fry. Add some salt, light soy sauce, and dark soy sauce. Finally, add the diced chicken cutlets and stir-fry briefly before serving.
Utterly blessed that this exists in our small corner of the world.
#1 Gan Guo Sliced Pig Ear
#2 Northeastern Style Stew Lamb Belly
#3 Dry Style Dobanjiang Pork Ribs
#4 Stewed Duck in Beer
#5 Homestyle Preserved Cabbage, Sliced Pork & Mung Vermicelli
#6 Lamb & Leek Wit Pickled Chillies & Garlic
Has anyone here tried this dish before? The taro becomes soft and velvety as it cooks, soaking up all the savory scallion flavor. It may look simple, but it’s incredibly comforting and delicious.
FUCK YEAAAAHHHH
Long before YouTube tutorials or Food Network existed, Fu Pei-mei (傅培梅) was the indisputable authority on Chinese cuisine across Taiwan and the global diaspora. Often dubbed the "Julia Child of Taiwan," her story is remarkably unique—mostly because when she first got married, she didn't even know how to cook.
After her husband’s friends criticized her early attempts at dinner parties, she took a drastic step: she spent her savings to hire top chefs from leading regional restaurants across Taiwan to come to her home and teach her their master recipes step-by-step.
Her determination transformed her into a legendary culinary pioneer:
Today, her recipes are still the baseline benchmark for classic Chinese home cooking across generations.
Genius or Disgusting?
I hope one day I can welcome friends who love Chinese food and want to experience real family life in China. I’d be happy to have you! ❤️🇨🇳
Looks like someone in the family is becoming a chef! 👨🍳😋
I bought this on a whim, as it's not really something one comes by often in my country. Anyone seen/used this before, and would be able to elaborate on what it is? I can't find any info on producer, only importer is labeled... "Cohe Amsterdam" and "Oriental Holding Europe" are mentioned as importers.
Is it any good, or should I feed it to my friend whom will consume literally anything when drunk enough?
I'm still on the lookout for some ok+ cooking wine so I can begin learning how to use it.
Edit: I know it's cooking wine, it says so on the bottle. I was more curious if anyone recognized the specific bottle, or could translate the letters, to find out if this is any decent. I tried using a splash just now, and it added more funk than it took away, so I think it's fairly bad... Tastes salty and tangy too
Picture 1-3: second time making it.
Picture 4: the progression of first time making it.
I used chopsticks to roll.
I've made them a few times already. So good.
A homemade meal made by my family ❤️** Preparing all the ingredients is hard work, but it’s absolutely delicious! Would you like to try authentic Chinese home cooki**ng? 🇨🇳🥢
Hi! Looking for some recipes to cook for my coworker who is from Xiamen that will make him think of home. Since I’ll have to bring to work, things like sauces to give or easily consumable goods might be better than full noodle dishes/meals.
I live in NYC, so should be able to get a wide range of ingredients.
Thank you!!
Takes a day to make including washing dough to release the gluten which is then steamed to create beautiful spongy steamed gluten.
The starch water has to rest for 6 hours and then the noodle sheets are steamed individually for a few minutes which takes about an hour.
However when assembled with beansprouts, cucumber, garlic water, chilli oil, soy sauce and black vinegar it's one of the most delicious cold noodles.
A day's prep eaten in 5 mins 😋