r/chinesefood

I went out to Zhijin in Guizhou to check out this shop that's been doing Wontons for 100 years. They specialize in "ran" style wontons (燃馄饨, 燃抄手）which basically involved making a chili oil in the bowl by pouring boiliny oil directly onto chili powder. Probably the best wontons I've ever had. This area also does ran mian （燃面） which is the same oil/chili move but with noodles.

Hello!

I've been on a tangent for the past ~4 years attempting to try and get the Asian food I cook at home as close to authentic as possible. The idea of being able to cook something like Kung Pao tofu better than my local takeout has always been exciting to me. This has resulted in me having roughly 30 different sauces in my fridge door, and a massive amount of respect for Asian cuisine and culture.

One thing I've never been able to nail is Lo Mein. I usually buy the Twin Marquis "Fresh" (frozen) noodles from my local Asian market. The issue for me is that they taste INSANELY starchy and eggy, to the point where I cannot taste any sauce that its added to. I end up adding a bunch of junk to it and still somehow taste the noodles punching through in an unpleasant way.

I've attempted thawing them prior and washing the starch off, doubling or even tripling the sauce, cold plunge after cooking, but they are still the only flavor I taste. Does anyone have any suggestions, is this something anyone else experiences, or maybe I just don't like the flavor of egg noodles and I just don't know it yet? Noted that I love takeout Lo Mein.

I first stir-fried the beef with tomato sauce and other seasonings, which gave it a richer color and deeper flavor.

Whenever I find myself standing in front of the refrigerator wondering, "What should I make for dinner?" this easy pepper steak is almost always the answer.



It's the kind of meal that never lets me down. The ingredients are simple, it comes together in about 15 minutes, and everyone at the table is happy. The combination of tender beef, sweet onions, colorful bell peppers, and savory black pepper sauce somehow never gets old. Even on the busiest days, I know I can make this dish without much thought because it's one of those recipes I've cooked so many times that my hands seem to remember every step.

Recipe Link - https://curatedkitchenware.com/blogs/soupeduprecipes/easy-pepper-steak-recipe

What’s your favorite dumpling?

I ate it at an Anhui cuisine restaurant run by a Chinese person in Fuefuki City, Yamanashi Prefecture, Japan.

My wife is from Fujian and my parents from HK so it's a bit of a fusion meal.

Congee has sweet potatoes in and leans towards the 'rice in water' end of the spectrum.

Saw fried dace at the supermarket and bought a tin for the nostalgia.

I haven’t seen this elsewhere other than in China. Have you?

牛百葉

蛤蜊

Skin was too tough and not bubbly enough, as I expected it was going to be lol. Still tasted good on the meat side but also very under salted. Still pretty happy with it

Guangzhou cuisine

There wasn't a ton of options for bean paste, but an overwhelmingly amount for preserved. Are these decent? I'm attempting a red stew for the first time.

Today in Wuhan, I had a few local specialties: lotus root and pork rib soup (莲藕排骨汤), made with local lotus root; pearl meatballs (珍珠圆子), made with lotus root starch and coated with glutinous rice; red amaranth (红苋菜); and steamed pig trotters with mei cai (梅菜猪手), made with preserved mustard greens.

This restaurant seems to be especially famous for its award-winning lotus root and pork rib soup. I’m a big fan of the soft, starchy lotus root used in Wuhan cooking — it becomes almost creamy after simmering in soup.

Why do I mostly find the crisp, crunchy variety of lotus root in Guangdong, while Wuhan lotus root is so soft and starchy?

Sixth was my favourite

Stir-fried mutton slices with Chinese onion or green scallion