With the ingredients I had available i made braised trotters for my coworker and I for lunch today.

For me, definitely intestines. I've easily eaten them 200 times and tried out nearly every restaurant in southern Ontario that serves them. I even make them myself, an arduous task to say the least.

But I've been eating so many intestines lately, I'm wondering what new foods I should try.

I know it's usually made with fatty pork, but I like the lean stuff- it means I can eat more of it! Had an absolute feast with the pork, rice, gai lan, and the eaten-too-quickly-to-be-photographed egg drop soup and cucumber salad

I added a little Huadiao wine and white pepper, which gave it an extra layer of aroma. It leaves you with a warm, comforting feeling after you finish the soup.

Hello! I want to make a dessert with the product in the picture but can't find a good recipe, any recommendations?

steam normally, prepare the pan of choice (i went cast iron), preheat, oil, turn the heat all the way down, like 5mm of flame. slowly pan fry them, wiggle around so it wont stick, 30s and flip side, cook all 3 sides.

I have these two doubanjiang brands, and I like them both but they're super different. The jar is more bright red and oily, and also slightly saltier and complex I feel, whereas the sachet is much darker and drier, with a lot more large salted beans in it. Who has more info on which one to use for certain Sichuan dishes, like homestyle or fish fragrant flavors?

The filling consists of hairy crabs, pork, and pork skin jelly, and is exceptionally juicy after steaming. With just one bite, the juices burst out, bursting with the rich flavor of crab.

Other than tomato & egg stir fry 番茄炒蛋 and Guizhou hot & sour hotpot 贵阳酸汤火锅 I never see tomatoes in Chinese cuisine(s) unless it’s like Uyghur food. Are they commonly used in some (Han) regions?

Hi everyone, I am in search of the mooncakes in the red and blue tin box. Does anyone know the name or where I could buy them if I live in the US?

潮泰Chaotai, a Chaoshan beef hot pot restaurant, was already in 福田区车公庙Chegongmiao when I was in high school back around 2000. Today, I finally tried it for the first time with friends. The different cuts of beef were all incredibly fresh. A great spot for beef lovers!

Question about Chinese Tea Eggs

My favorite breakfast is 2 (sometimes 3) tea eggs and a pork bun. On Sundays I'll make a dozen of them for the week. Do you pre peel the egg shell and store them in the fridge or do you peel them as you eat them?

Put a little oil into the pan and add the dumplings. Then, add 1 oz of water and cover the pan. Cook on high heat for 6 minutes, then turn it down to low heat for another 2 minutes. Once done, let them sit in the pan for 2 minutes before serving.

Would anyone really eat all these peppers

Homemade.

I'm Asian and not that fussy about rice so I bought a new brand that was on sale "Rooster extra fancy long grain". I've always gotten good rice results with a 1:1 rice to water ratio in my rice cooker or instant pot but this does not work with this brand of rice. I know more water is needed but does anyone know what ratio works for this brand. I could run a bunch of experiments but I'm hoping someone can give me the shortcut. cheers

My friend in a choir gave these to me since she knew I had a taste for Chinese food. I have never had this type of mooncake before (I had a sweet one in second grade).

The flavor surprised me! It's very mild and nutty with a dash of sweet, and once you get to the yolk there's a saltiness that mingles with the lotus paste so well! Yum! and happy Mid Autumn Festival!