My girlfriend's family is from Shanghai, but her families recipes are informal and there are many common dishes that she'd love a good cookbook on how to make. Any suggestions?
I'm curious about the pricing of Chinese restaurant food in various countries. Can you give me a price range for your country or area, for either delivered or in-restaurant dining, either in your country's currency or US dollars? [more inside]
I now live two minutes away from a huge korean supermarket that has an amazing and cheap produce and seafood section. I have no idea what a lot of this stuff is, but I love Asian cooking, so what are some things I should buy, now that I have an opportunity? I'm particularly interested in any recipes that are easy, inexpensive, and depend on 'ethnic' ingredients that you can't find in most grocery stores, or fresh seafood or unusual cuts of meat (pork belly, chicken feet, etc)
After a great deal of deliberation, a thorough reading of Fosterhood, and an inconceivable amount of bureaucratic obstacle weaving, we are currently parenting two foster children. They're Chinese. We aren't. They need to eat more soups, more vegetables. I need help figuring out how to make things they'll like. [more inside]
I live in an extremely whitebread town, and nothing I have done has induced any of the Chinese restaurants to make my food in the least hot. I say "extra hot" or "extra spicy" or "with hot peppers" and the food seems exactly the same. They must have had people complain that what they ordered was "too hot." What can I say in Chinese to get the point across? How do you say the pepper paste stuff that is made out of pepper flakes and oil, and then lots of it?
Reasonably decent Chinese home cook would like to venture into Japanese and/or Korean cuisine. I'd appreciate help on (1) good cookbooks, (2) pantry stocking and (3) choice of cuisine! [more inside]
How do I make restaurant-quality fried rice at home? [more inside]
Every so often, I meet up with friends. One thing leads to another and pretty soon we're saying "Oh my god, we're so drunk...
lets get some chinese food".
There's a giant Korean supermarket not terribly far from where I live (the mega Hmart in Burlington). It's enormous--big enough to have small aisles dedicated to different Asian groceries--a Thai aisle, an Indian aisle, a Japanese aisle, etc. It's far more than I'd ever be able to explore on my own. What items available in a truly excellent Asian supermarket should I seek out? This is pretty much a pan-Asian free-for-all, so if you have a favorite Indonesian mustard, or an unforgettable Cambodian pickle, please share here. Bonus points for sous-vide-able items! [more inside]
Question about food sharing/giving within the Chinese culture. [more inside]
Do the waitstaff at traditional dim sum (yum cha) restaurants get paid a commission on what they sell from their trolley? Or do they need to sell a minimum amount? Why are some quite pushy and others don't seem to mind if you buy from them or not?
What are the best "gateway dishes" for someone who wants to try authentic Chinese cuisine? [more inside]
Good (English-language) Chinese cookbooks? [more inside]
Help me find one of those Korean barbecue places where they let you cook your own food! (Downtown San Francisco) [more inside]
Why are there so many Chinese restaurants in America that serve really cheap, low quality food, compared to, say, Thai restaurants, which seem to always have fresher ingredients? I've seen what really good, genuine Chinese food looks like from shows like Iron Chef, and I'd love to try some, but every restaurant I eat at always seems like they serve reheated food out of vats. How can you find the good Chinese restaurants in your town? I know they must be out there.
On the hunt for the best place to take an old friend to dinner for *really good* bbq pork fried rice in the general Seattle area. Would like recommendations for the best place both IN the I-District and outside. The pork fried rice is the main target, but am curious about what sort of advice the MeFi community has about good Chinese restaurants in Seattle in general.
Stuck on an island. Need supplies. Can anyone recommend a good site for specifically chinese foods? [more inside]
What should I do with red melon seeds? Do I have to hull them? What's the best way? Is there anything good I can do other than just eat them?
How can I improve my (East Coast) Chinese take-out? [more inside]
This is a should I eat it?
* question of sorts. Exactly how is my Chinese take-out place attempting to kill me? [more inside]
Does anyone know of anywhere in Bethesda or the DC Metro area in general where one could get Chinese food ingredients? I'm specifically looking for wonton wrappers. [more inside]
What is the name of this cold noodle dish? Most likely Korean or Chinese food. [more inside]
Ever notice the fish tanks with koi carp near the entrance in many Chinese restaurants? A friend told me that they are actually there to indicate (perhaps through the number or type of fish?) whether the restaurant owner has paid up to the local Chinese mafia (triad). Is there any truth to this or is it just another urban legend?
I really love these easy-to-prepare, not-too-expensive A Taste of Thai/India/China meals for lunch. What else would I like? [more inside]
How do I make decent egg noodles? [more inside]
Can anyone confirm or deny the current existence of that Chinese food stall that used to be parked outside the Downtown Berkeley BART station - it was green and red/pink at one point, earlier than that pink and red - which serves these amazing, incredible dumplings (pork, shrimp or chicken)? Is it still there?
What are some good combinations of ingredients for stir-fry? The fewer ingredients and shorter prep time, the better. [more inside]
Are there any restaurants in Texas where I can get Chinese soup dumplings? [more inside]
A caveat: I prefer New Green Bo to all of these. However, with a group of 10 friends from out of town, do you recommend Jing Fong, Golden Unicorn or another one of Manhattan's giant dim sum emporiums? I'm looking for quality and range. I haven't been back in Jing Fong since it was remodeled but I assume it's still pretty nice.
Help me to tame my cast iron wok. Since I bought this Le Creuset wok I began to question my ability to cook. I realized (too late) that it is not really suited for Thai food but mostly for Chinese. Are there any good sources to teach me how to get the best out of this wok for vegetarian cooking? [more inside]
There's this rockstar chinese restaurant in St. Louis, MO (Manchester area) called Hunan and Peking. They had the best crab rangoon I think i've ever had. Any ideas on how they prepare it? I live about 700 miles away or else I would still be visiting to enjoy them. [more inside]
How do you make the fried rice served in Chinese take-out restaurants? [more inside]
What Chinese black sauce is this? [more inside]
Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
Can you recommend a great authentic Chinese banquet in NYC (preferably Manhattan)? [more inside]
Do you have a favorite frozen egg roll? [more inside]
I'm a white guy trying to shop for food in Chinatown. Are there any resources to help me with some key vocab? [mi] [more inside]