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

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

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

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

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