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

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

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

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

(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 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

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

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

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

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

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

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

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

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

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

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

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

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

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