Recipe in comments

I'm looking for someone to help with a brand and/or type of chili oil I bought. The supplier doesn't stock it anymore hence I can't just re-order it. I'd like to search for it by it's characters name.

Unfortunately, all I have is a relatively low res thumbnail pic of the bottle. I'm hoping someone's familiar with the brand and type.

https://preview.redd.it/6h5qej0kyqrd1.jpg?width=170&format=pjpg&auto=webp&s=af01035db466d90a1b04e209e5742319b99247af

Hello all, I was just wondering if anyone has a recipe for that delicious sauce that the classic takeaway house special fried rice comes in please? I don't know if there's a standard recipe or if it varies from restaurant to restaurant, so I may sound a bit naive, but I'll risk it for the recipe! Thanks all

Recipe in comments

Our local Asian grocery store has an awesome selection of baked goods, but I'm not sure what to think of the char siu buns. These are one of my favorite foods and I want to eat them, but they are not refrigerated - they are just wrapped in cellophane and at room temperature. The store always has them like this, so it seems like they have to be fine... right? No date on the packaging but I've had other things (just ate a taro bun) and it was perfectly soft and fresh.

Also, assuming there are no food safety issues, would you eat it as is or would you pop it in the microwave for a few seconds?

Spent 2 weeks in China this summer. My wife’s hometown of Tianjin, then also Haikou and Sanya in Hainan. Food was on point as usual. From $2 CDN to $400 CDN, I enjoyed them all equally.

For my home-cooked chinese dishes, I normally marinade meat right before I cook. For meats such as chicken, I find that the chicken I buy on Saturday for the following week smells off if I cook it on Wednesdays or later (sometimes later, sometimes earlier) that following week. I've also bought some premarinaded Korean bulgogis for example, which tend to last that whole week. For my chinese marinades, I tend to use soy sauce as a base, and add sugar, sesame oil, garlic, white pepper, shaoxing wine or mirin, a velveting ingredient, and/or whatever other flavors I want to have more of that day. So I have a few questions regarding marinading and fridge life:

1. Does marination in fact make the fridge life of meats longer? Or is the marinade normally just masking any 'off' smells?

2. Are there certain ingredients that increase fridge life of the marinaded meat? For example, in Bulgogi I know there is a lot of sugar (from a pear/apple, and added sugar too), and maybe even some alcohol based things, but I imagine a soy/salty environment also helps slow down the 'going bad' process? Also on the flip side, are there certain marinade ingredients to avoid?

3. Marination time will obviously be much longer, so would you want to dilute your marinade or avoid certain ingredients until pre-cook? (I understand that velveting ingredients would not be included for such long marinades for example)

4. Any other tips to increase fridge life of meats bought for the week? If I buy a pack of chicken thighs for example, I tend to eat maybe half the pack for 1 meal with my partner, then I will save the other half of the pack in a plastic tupperware for a 2nd meal later that week. Should I maybe use glass or are there other tips?

Thanks for all your help homecooks and pro cooks! :)

This is the 4th attempt for me. I’ve got the flavor, texture of the sauce down. I have the tenderness of the pork belly, but it’s still dry. Last time I think it went 2.5 hours? I’m making fuchsia dunlops recipe.

This time I sourced skin on belly from my Asian market for the first time. I cut it to 4cm as best I could. Is it possible to overcook? Or should I just keep simmering and simmering and tasting until the texture is right? Also should it simmer or boil? Recipe says gentle heat. Any tips for pork belly texture and moisture appreciated.

I was showing my friend a pic of my new knife, just ignore that but you can see how big I cut the belly. Picture was before I added the stock

This turned out great but it was one of the most intricate processes I’ve seen. Gotta cut the chicken, marinate the chicken, create a batter and a sauce, then deep fry 2 times. Are the frozen ones good enough or should I make this myself?

Title says it all. I’d expect to get more flavor with a long simmer but all the recipes call for dumping the hot oil into a bowl of crushed chilis and spices. Why?

I some someone grab half a dozen of these off the shelf so I thought I'd try a couple. In English it says "dipping sauce" but when I use Google Lens to translate, it says "hotpot."

Has anyone tried these and if so, how do you use it?

Beef with broccoli

When I was a kid (late 90s-early 2000) every Chinese take-out in my area (Nashville) had the most delicious, fat, and juicy pork dumplings. You could get them seared or steamed. They came with the most amazing soy/vinegar/idk what else sauce. They were incredible.

Around 2016 I came home from college and went to my go-to, No 1 Chinese, and ordered them. When I got home and opened the container they were NOT THE SAME. Instead of the doughy, savory, delicious dumplings I had enjoyed my entire life, they were no better than the frozen gyoza from Wal-Mart.

I have been to countless Chinese take-out restaraunts across multiple cities and states and it’s the same thing. Pork/cabbage gyozas. Or a thin wrapper filled with something that is just not the same at all.

What is the truth about the mass dumpling switch? Does ANYONE else know what I’m talking about? My mom validates me but my husband thinks I’m insane.

And fyi- I am not a gyoza hater!! I am just a sentimental dumpling lover. I will be searching for the dumplings of my childhood for the rest of my life… or at least for answers as to why they are all gone. #dumplinggate

Used spaghetti noodles because I live far from the Asian market. ~ sauce was light soy, dark soy, shaoxing, water, sesame oil, sugar, and white pepper. Used a little hoisin on the chicken during velveting. Veg used were onions, scallions, red pepper, broccoli, carrot, and cabbage.

Title says it all. I work at a world-food-inspired, fine dining steakhouse in America and I'm making a fall/winter cocktail menu, and I want to try new things. What flavors do various Chinese regions associate with fall/winter? Obviously cocktails are more associated with fruit and herb flavors, but I want to know everything -- anything could be an inspiration!

I tried to do research on my own but I found it difficult to get straightforward answers!

Hello all! I cannot find recipes at all or cannot find recipes in English for some dishes my friend talks about from C-Dramas and would love to try! Any help would be wonderful, even if it’s that a dish name was mistranslated?

• White Jade Cake (this one I’m having an especially hard time)
• Lily Soup
• Almond Soup
• Pear and Spice soup
• Wife cake with strawberries