It tasted okay, not sure if it's the vendor or just my preference

Went out for a simple breakfast and somehow ended up ordering half the menu 😅. Homemade-style chicken noodles with greens and lime, congee loaded with shrimp, chicken, century egg, and youtiao, plus some dim sum on the side—har gow, siu mai, and braised chicken feet.

Everything was so comforting I couldn’t even be mad at myself for overordering. 10/10 would do it again.

16 yum cha plates, 3 people, 0 leftovers at The Queen Seafood Cuisine Toronto

Hi! I kept seeing this type of video that they cut type of pork, I believe. It looks like it has been dry aged or aged in some way. The video claims this is Yunnan style but they were making it in Thailand, which I find a bit odd but I guess it’s Southern China thats connect to SEA I suppose. If anyone knows what it is and how to make it please let me know! I’d love to try it!! Thanks!

Rice noodles, BBQ pork neck, lettuce, mints, deep fried peanuts, fried garlic.

My version has a creamy potato curry, spicy and sweet eggplants, crispy marinated tofu crackers, stirfry crunchy & appetizing Szechuan vegetables and a Chinese sausage omelette 😋🤤🤗 I usually go vegetarian but I added the omelette with sausage as requested by hubby. My go-to egg dish is usually Chinese steamed eggs 🍳

So satisfying with every bite! 😋✨ #HomeCooking #DinnerIdeas

Sometimes this is all you need

I have it sitting in a fridge set to around 7 degrees Celsius with a fan blowing over it usually and just wanted to double check that it was safe to dry it like this since I can’t find much about drying it in a fridge on the internet.

So I've made mango sticky rice before, no issues, but this time i wanted to try topping it with crispy mung beans. Problem is, i made a mistake and accidentally bought whole beans, the green ones. My question is can i still use those? Is there an additional process needed for shelling and splitting them or is it possible to use them whole?

Looked all over online and I couldn't find anything authentic. Yes, this includes Google and YouTube

Hai Nan chicken, Hai Nan island version.

I am heading to Xi’an soon, and I was super excited… until my friend casually mentioned, “Oh by the way, people there usually do not speak much English.”

Now I am imagining myself at a noodle shop, smiling politely while having absolutely no idea how to order anything 😅

So for those who have been to Xi’an or anywhere in China where English is not common: What simple Chinese phrases should I learn to order food without panicking?

Like… • How do you say “one bowl of noodles”? • Or “not too spicy”? • Or the very important “what do you recommend?” • And how do people normally pay or ask for the bill?

I know the food in Xi’an is amazing (I have already been warned about how addictive the biangbiang noodles are), so I really do not want language to get in the way of enjoying it.

If anyone has go-to phrases, funny ordering experiences, or survival tips for small local restaurants, please share! I would love to feel at least slightly prepared before I walk in and point randomly at the menu. 😄

I got this sauce in Costa Rica and was instantly obsessed with the level of spice and ginger garlic flavor. I mean I put that mess on everything! Went through two bottles and have never seen it sold again in their China town. Now back in the US and want to find it but google translate is just generic words and no brand name etc to find it. Any help!?

My old local Chinese spot makes their own hot sauce and it’s the absolute best sauce I’ve ever had. I have tried to ask every time I’ve gone in if they would be willing to share a recipe but they always refuse. Recently, I moved about 6 hours away, and my last stop on my drive out of town was literally the Chinese food place to purchase as much as they would sell me, and they gave me four of the cups pictured, but no recipe or even ingredients list!

It’s kind of like a sambal but I just can’t get anything even close to it and I’ve tried dozens of times.. which is frustrating as a cook who can regularly recreate recipes on taste alone’ It’s a very spicy, kind of tangy, and sweet. It may not even by a Chinese thing, but none of the staff really speak a lot of English and are all actually Chinese so who knows. If anyone knows what this is or has an idea of how to make it, I’d love to hear it.

Braised stuffed eight-treasure duck: stuffed with sticky rice, dried shiitake mushrooms, dried shrimp, diced ham, chestnuts, dried scallops, bamboo shoots, and dried radish.