I really love these easy-to-prepare, not-too-expensive A Taste of Thai/India/China meals for lunch. What else would I like? [more inside]
posted on Feb 23, 2008 - 12 answers 
How do I make decent egg noodles? [more inside]
posted on Feb 22, 2008 - 8 answers
Can anyone confirm or deny the current existence of that Chinese food stall that used to be parked outside the Downtown Berkeley BART station - it was green and red/pink at one point, earlier than that pink and red - which serves these amazing, incredible dumplings (pork, shrimp or chicken)? Is it still there?
posted on Feb 9, 2008 - 12 answers
What are some good combinations of ingredients for stir-fry? The fewer ingredients and shorter prep time, the better. [more inside]
posted on Jan 5, 2008 - 24 answers
Are there any restaurants in Texas where I can get Chinese soup dumplings? [more inside]
posted on Oct 22, 2007 - 6 answers
A caveat: I prefer New Green Bo to all of these. However, with a group of 10 friends from out of town, do you recommend Jing Fong, Golden Unicorn or another one of Manhattan's giant dim sum emporiums? I'm looking for quality and range. I haven't been back in Jing Fong since it was remodeled but I assume it's still pretty nice.
posted on Oct 22, 2007 - 12 answers
Help me to tame my cast iron wok. Since I bought this Le Creuset wok I began to question my ability to cook. I realized (too late) that it is not really suited for Thai food but mostly for Chinese. Are there any good sources to teach me how to get the best out of this wok for vegetarian cooking? [more inside]
posted on Feb 25, 2007 - 21 answers
There's this rockstar chinese restaurant in St. Louis, MO (Manchester area) called Hunan and Peking. They had the best crab rangoon I think i've ever had. Any ideas on how they prepare it? I live about 700 miles away or else I would still be visiting to enjoy them. [more inside]
posted on Nov 25, 2006 - 3 answers
How do you make the fried rice served in Chinese take-out restaurants? [more inside]
posted on Nov 3, 2006 - 28 answers
What Chinese black sauce is this? [more inside]
posted on Apr 3, 2006 - 23 answers
Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
posted on Feb 26, 2006 - 19 answers
Can you recommend a great authentic Chinese banquet in NYC (preferably Manhattan)? [more inside]
posted on Aug 8, 2005 - 13 answers
Do you have a favorite frozen egg roll? [more inside]
posted on Apr 13, 2005 - 6 answers
I'm a white guy trying to shop for food in Chinatown. Are there any resources to help me with some key vocab? [mi]
posted on Oct 11, 2004 - 15 answers
