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]
Can I order off menu at my local Chinese restaurants? If so, what is the best way to go about it? [more inside]
What are your favorite pieces of Chinese-food writing out there? (That is, English-language works about Chinese food) [more inside]
The lovely mrspdb and I are going to be in San Francisco in a few weeks. Find me soup dumplings! [more inside]
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]
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]
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]
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".
Where can I find doubanjiang (豆瓣酱) for purchase in or near northern VA? [more inside]
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]
Tell me everything you know about cooking with douchi! [more inside]
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]
I need more information on which popular ethnic dishes I need to avoid. [more inside]
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]
Help me find the right crockpot-esque Chinese ham hock preparation. [more inside]
Wok stir-fry cooking: best resources for instuctional cooking videos? [more inside]
Why do all strip mall chinese restaurants taste the same? [more inside]
Anyone know how to make pork fried rice and chicken and broccoli just like in New York Style chinese food? [more inside]
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?
(old?) Vancouver Buddhist-style "ketchup gluten" recipe. How do they cook the gluten with the sauce-which-isn't-a-sauce? [more inside]
I want to cook chinese takeaway style food at home. Is there a website that will tell me how to do this? [more inside]
I found a metal screw in my takeout Chinese food. What should I do? [more inside]
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]
Please recommend a great restaurant for dim sum in central London (UK). [more inside]
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.
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]
Help me make a decent stir fry. [more inside]
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]
What's the best/your favourite restaurant in Montreal's Chinatown?
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]
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?
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]
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]
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?