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Help me to reverse-engineer this excellent tom yum soup

A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
posted by akk2014 on Apr 24, 2014 - 10 answers

Searching for that OTHER Racist Song About Chinese Food

So Alison Gold's "Chinese Food" is a thing, and it made me remember an internet song from ~2002 or so. It was called "Ching Chong Wong" and was to the tune of "Long Train Runnin'". Anybody know where it came from? [more inside]
posted by papayaninja on Oct 19, 2013 - 2 answers

Information on regional (and international) variations in Chinese food?

Philadelphia Chinese restaurants have dishes that I haven't seen elsewhere: Tomato Yat, fried gizzards, etc. I'm wondering about other regional and international variations in Chinese food as it is served to locals (not Chinese immigrant populations). What are some well-known variations? [more inside]
posted by Deathalicious on Jul 18, 2013 - 23 answers

I like to party and have a good time...

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".
[more inside]
posted by karathrace on Jul 4, 2013 - 19 answers

Buying doubanjiang (豆瓣酱) in or near northern VA?

Where can I find doubanjiang (豆瓣酱) for purchase in or near northern VA? [more inside]
posted by capricorn on Oct 20, 2012 - 7 answers

What is this awesome Chinese fish soup?

What was this awesome Chinese fish soup I used to get in NYC? BONUS QUESTION : where can I find it in the Bay area? [more inside]
posted by Afroblanco on Mar 2, 2012 - 6 answers

Douchi!

Tell me everything you know about cooking with douchi! [more inside]
posted by nadawi on Mar 1, 2012 - 11 answers

What dish was I served in Burma, and how can I make it at home?

What is the name of this dish and how can I make it? Ingredients include: white fungus (I think), fresh tomatoes, lime, cashew nuts, shrimp. Eaten in Burma near the Thai border. [more inside]
posted by teem on Nov 30, 2011 - 2 answers

Help me eat the food of other countries!

I need more information on which popular ethnic dishes I need to avoid. [more inside]
posted by The Biggest Dreamer on Apr 16, 2011 - 12 answers

A little tast of Shanghai (without the pork)?

I want to make Shanghai Soup Dumplings (Xiaolongbao) but without pork (I know, I know...I'm ruining them already). What would be the best alternative to use for the filling? Does anyone have a good recipe that could be modified? [more inside]
posted by a.steele on Oct 21, 2010 - 18 answers

Google can't read my hamhock-ridden mind!

Help me find the right crockpot-esque Chinese ham hock preparation. [more inside]
posted by Phyltre on Dec 3, 2009 - 5 answers

Wok stir-fry cooking: best resources for instuctional cooking videos?

Wok stir-fry cooking: best resources for instuctional cooking videos? [more inside]
posted by Ligament on Sep 18, 2009 - 3 answers

blah mein

Why do all strip mall chinese restaurants taste the same? [more inside]
posted by ijoyner on Sep 8, 2009 - 23 answers

Help!! Teach Me How To Make NY Style Chinese Food!

Anyone know how to make pork fried rice and chicken and broccoli just like in New York Style chinese food? [more inside]
posted by FireStyle on Feb 12, 2009 - 16 answers

WOK FU!

Seeking >20 minute recipes, but with a twist: I'm in China, and that means I have a wok, vegetable oil, garlic, black pepper, salt, sichuan peppers, no cheese, and limited options on Western meats. Also got a couple other pans, but nothing to specialized. Aside from the usual (fried rice), what are some interesting meals I can make with this in 20 minutes?
posted by saysthis on Jan 2, 2009 - 11 answers

Jai

(old?) Vancouver Buddhist-style "ketchup gluten" recipe. How do they cook the gluten with the sauce-which-isn't-a-sauce? [more inside]
posted by porpoise on Sep 4, 2008 - 1 answer

I'll have a number 42...

I want to cook chinese takeaway style food at home. Is there a website that will tell me how to do this? [more inside]
posted by Rabulah on Dec 28, 2007 - 12 answers

What should I do about a screw in my food?

I found a metal screw in my takeout Chinese food. What should I do? [more inside]
posted by cerebus19 on Jul 23, 2007 - 20 answers

No soup for you (?)

On behalf of my girlfriend, who wanted the soup from my Chinese delivery lunch special but now is too full to eat it: Can you reheat egg drop soup? [more inside]
posted by CRM114 on Apr 25, 2007 - 14 answers

Good dim sum in London?

Please recommend a great restaurant for dim sum in central London (UK). [more inside]
posted by sueinnyc on Apr 1, 2007 - 10 answers

Why do orange chicken vapors make me cough?

This question is about chinese fast-food orange chicken (the deep-fried amorphous nuggets with a thick tangy glaze). When I take a deep smell from a hot bowl of this chicken, or hold it in my mouth and breathe around it, some sort of irritating vapor makes me cough (or stings my nose). Just one cough – enough to keep it from getting into my lungs. Once the chicken cools down (to mouth temperature, even) it doesn't happen. It reminds me of the reaction I've had sniffing acid in lab – could it be lots of volatile vinegar? I've experienced this with fast-food chicken in more than one college food court.
posted by lostburner on Mar 8, 2007 - 20 answers

Can I make potstickers at home, or am I doomed to produce mere wontons?

I want to make potstickers (a.k.a. "fried dumplings"), those round, doughy, dense, well-stuffed meat dumplings you can buy at American Chinese restaurants. But the recipes that I find, they produce something I only recognize as a wonton soup dumpling — a light, triangular, thin-skinned noodle with only a small ball of meat. Help me, oh filter of filters! [more inside]
posted by nebulawindphone on Jan 17, 2007 - 34 answers

Stir Fry Advice

Help me make a decent stir fry. [more inside]
posted by empath on Oct 4, 2006 - 37 answers

Chopsticks!

Give me some ideas about what can be done with those disposable chopsticks at Chinese restaurants once they've been used (I live in China, so there's lots of 'em). [more inside]
posted by saysthis on Aug 24, 2006 - 17 answers

Best restaurant in Montreal Chinatown?

What's the best/your favourite restaurant in Montreal's Chinatown?
posted by ITheCosmos on Feb 8, 2006 - 8 answers

Crispy duck for Christmas

Does anyone know a Chinese restaurant or takeaway in London which opens on Christmas day? Extensive googling and ringing round last year failed to turn up any that did. [more inside]
posted by Flitcraft on Nov 18, 2005 - 10 answers

Why do Chinese restaurants serve soup for two?

At most Chinese restaurants in the U.S., there are a few soups that only come in servings big enough for two people. Why do they do that? And why is it so common at Chinese restaurants and so rare other places?
posted by nebulawindphone on Aug 7, 2005 - 14 answers

Secret of the Lotus Seed Bun

After having a delightful dim sum experience this past weekend, my wife and I are trying to figure out how to make what I believe is called a steamed lotus seed bun. [more inside]
posted by picea on Mar 8, 2005 - 8 answers

Cheap, fast Chinese food in NYC

NYCFilter: This should be a simple question, where can I get fairly decent, cheap, fast Chinese food in Soho or Chinatown? Details and Midtown analogies inside. [more inside]
posted by cyrusdogstar on Nov 22, 2004 - 22 answers

Sweet and Sour

Take-out Chinese food: I love take-out sweet & sour chicken. For some reason, some places serve it just as the fried nuggets with a container of the red sauce on the side, and some places serve it as a big mishmosh of the chicken and veggies all in the sauce. Are there actual terms for this difference, and if so would I be able to order it the way I want at your generic take-out place?
posted by XQUZYPHYR on Nov 2, 2004 - 10 answers

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