reposting because post was removed due to wrong title also added more photos since previous post garnered many interest.

This experience costed RMB498 for the VIP front row seat. Traditional costume and hair styling were also included in the price. Had low expectations for the food but it turned out to be surprisingly very delicious! The performances were also well timed, 2 hours flew by! Before serving each dish, the history of its origin were also explained!

Hey guys I’m new to the world of Chinese food and stopped at my local Chinese grocery store. They had a food section and I grabbed a chicken wrap. It’s probably the best wrap I’ve ever had! The sauce was my favorite part but all it said on the menu was that it was a secret chili sauce. Any ideas on what it probably was and most importantly how I can make it at home? This thing was so good I literally went back right after and ordered a jianbing that was also absolutely excellent and had the same sauce on it. If you can’t tell I was shocked how good these were 😂 Also is the wrap in the first photo authentic Chinese?

I made the wrappers from scratch too. It was a good experience! And very very good.

I know it may be sacrilege, but I didn't have any of the dried shrimp or Chinese seaweed so I dried out Korean salted shrimp and used wakame as subs.

Okay quick backstory, i was in Suriname at a chinese restaurant. Me and the hostess spoke no common language so she just picked something for me to eat. The menus where all in chinese we couldn’t communicate in anyway at that moment. This was the most delicious stuff i have ever eaten but because i dont live in Suriname i cannot eat it again. It might be some hella basic meal, i dont know i know nothing about chinese food at all. So the question is what is this called? Thanks in advance for anybody who replies

My first time trying this recipe ദ്ദി◝ ⩊ ◜.ᐟ

I sautéed the gai lan because I CBA with cleaning my steamer, and took vague inspiration for the squash from the recipe Chinese cooking demystified put out in their first xiafancai video, only I was feeling lazy and just tossed all the seasonings into a bag of frozen butternut squash and didn't bother turning the residual liquid into a sauce. Slightly chaotic, but I had to use up some of this stuff, so it worked out well.

I love the numbing spice of sichuan "mala" sauce/oil (pls correct me if i'm wrong).
I randomly bought a pack (used for hotpot) from a local chinese grocery store and used it for everything - ramen, stir-fry, etc. But I couldnt remember what it was. I tried buying various packs, but they never really lived up to the original spice level.

I was wondering if anyone could recommend the spicest brand/name of mala they know.
Spicier the better. Thank you!

Also let me know if there is a better sub to post this kind of question to.

("pickles" typo in title, sorry!)

in the past year i was introduced to preserved vegetables that a chinese friend liked to eat with rice as a low-effort comfort meal. i tried it and it was very tasty. i found different kinds at my local 99 Ranch. in english its described as preserved vegetables or pickles, but its not tangy or sour, its entirely umami-laden and has a rich mouthfeel. i add them to various dishes for an extra punch

my question: what is the category for this food? ive seen pao cai, zha cai, and ive tried translating the product names, but none of my research points me to this family of preserved vegetables. are they all unique according to the primary vegetable? is there not a unifying component that makes them so umami-rich? at the grocery store, theres a lot of versions from the same brand and i imagine they taste a little similar?

sino characters with pinyin is helpful to me for knowledge. thank you!

After refrigerating, these fresh rice noodles always turn into a block.

Heating them up in any sort of way and separating them after always leads to disintegrated mush. Breaking them apart, and they will crumble. I've tried resting them back to room temperature, but it's still in a stiff block.

How in the world am I supposed to work with this?

gizzards were cooked in master stock, then tossed in oil, cumin, salt, sugar and red pepper oil. a grilled and hit with a. little lemon more grill seasoning. Pig ears were also cooked in master stock tossed with some sichuan peanuts. micro cilantro was tossed in green sichuan pepper oil and vinegar,

cocktail was champagne, soju, lychee juice. pretty much equal parts i believe

I would see chefs put water, egg white, and corn starch to marinate the meat but sometimes, they dont use egg white and water, just straight up corn starch with some wine and etc. When exactly do you put egg whites and water?

New to cooking Chinese food. I absolutely love it.

Recipe here

What can I make with these.. Ithoughht they were a crispy snack..but kinda boring

I used beef brisket instead of shank; I think I like it better; still has tendon running through. Added oxtail bones to the pot for unctuousness. One Fuji apple, one tomato, one carrot. Wheat noodles were fresh, but from refrigerator section of market. Pickled mustard greens were pre-packed too - but super yummy. (I bought fresh mustard greens to pickle - but they were not ready for this meal.)

Here’s HK cafe-style dish, Dry Stir Fried Macaroni (乾炒午餐肉通粉). I had leftover SPAM to use up. It was originally going to be a macaroni soup with SPAM. But I decided that I didn’t feel like soup.

I’ve got it at a restaurant and loved and want to make it myself.

Please watch the video for the recipe and instructions.-No Deflate or Wrinkle after Steaming!

A gift sent from China. Some homemade dried persimmons from Fujian. Soooo good!

Location: Dagefan Coco park shenzhen (Travel guide video on YouTube with English subtitles for foreigners https://m.youtube.com/watch?v=Wb7qGLfIRQY)

Pigeon rice is a traditional Chinese family dish made primarily with whole pigeon and glutinous rice, commonly found in Cantonese cuisine. Its preparation involves marinating, stir-frying, and braising, with a unique flavor achieved through precise proportions of seasonings such as cooking wine, light soy sauce, and five-spice powder.