What was this awesome Chinese fish soup I used to get in NYC? BONUS QUESTION : where can I find it in the Bay area?
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posted by Afroblanco
on Mar 2, 2012 -
6 answers
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.
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posted by teem
on Nov 30, 2011 -
2 answers
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?
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posted by a.steele
on Oct 21, 2010 -
18 answers
Anyone know how to make pork fried rice and chicken and broccoli just like in New York Style chinese food?
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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?
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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?
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posted by Rabulah
on Dec 28, 2007 -
12 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?
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posted by CRM114
on Apr 25, 2007 -
14 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!
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posted by nebulawindphone
on Jan 17, 2007 -
34 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).
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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.
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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.
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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.
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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
