This is a should I eat it?* question of sorts. Exactly how is my Chinese take-out place attempting to kill me? [more inside]
posted by emelenjr on Dec 11, 2009 - 14 answers

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]
posted by inara on Oct 22, 2009 - 12 answers

What is the name of this cold noodle dish? Most likely Korean or Chinese food. [more inside]
posted by any portmanteau in a storm on Jul 21, 2009 - 25 answers

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?
posted by sour cream on Aug 25, 2008 - 21 answers

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]
posted by nitsuj on Feb 23, 2008 - 12 answers

How do I make decent egg noodles? [more inside]
posted by macsigler on Feb 22, 2008 - 8 answers

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?
posted by luriete on Feb 9, 2008 - 12 answers

What are some good combinations of ingredients for stir-fry? The fewer ingredients and shorter prep time, the better. [more inside]
posted by jasminerain on Jan 5, 2008 - 24 answers

Are there any restaurants in Texas where I can get Chinese soup dumplings? [more inside]
posted by ShawnStruck on Oct 22, 2007 - 6 answers

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.
posted by luriete on Oct 22, 2007 - 12 answers

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]
posted by slimeline on Feb 25, 2007 - 21 answers

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]
posted by arimathea on Nov 25, 2006 - 3 answers

How do you make the fried rice served in Chinese take-out restaurants? [more inside]
posted by stuffedcrust on Nov 3, 2006 - 28 answers

What Chinese black sauce is this? [more inside]
posted by scazza on Apr 3, 2006 - 23 answers

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.
posted by CunningLinguist on Feb 26, 2006 - 19 answers

Can you recommend a great authentic Chinese banquet in NYC (preferably Manhattan)? [more inside]
posted by elsar on Aug 8, 2005 - 13 answers

Do you have a favorite frozen egg roll? [more inside]
posted by MeetMegan on Apr 13, 2005 - 6 answers

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]
posted by mkultra on Oct 11, 2004 - 14 answers