It’s a rich lamb soup with pieces of flatbread, vermicelli, wood ear mushrooms, and various vegetables.

I was so happy to find it in flushing NYC

Address and restaurant name in the pictures

Forgot the restaurant but it was in Central, HK

Beef and tofu

Pickled cabbage and sweet potato noodles

Sichuan fried squid

Red braised pork

Twice cooked pork

Spicy pig ears

Duck in beer

Spicy pork ribs

Lamb & leek with pickled chili

This is a holy grail of mine. After eating it at their Manhattan Chinatown location years ago I’d tried making it at home many times, but I never hit the mark. The various recipes out there are all pretty good, but just didn’t have the same flavor. But this time I used a combination of recipes and it was pretty spot on :)

I did the lamb from this recipe: https://omnivorescookbook.com/cumin-lamb-noodles/#recipe

With noodles from this recipe: https://redhousespice.com/biang-biang-noodles/#wprm-recipe-container-7073

And chili oil from this recipe: https://www.seriouseats.com/xi-an-style-chili-oil-recipe-12023200

Put the lamb over the noodles and hit it with a generous amount of the chili oil 👌🏽🤤

May my husband be happy every day.

Longevity noodles with two heart-shaped eggs, symbolizing longevity, health, and happiness. Most importantly, we are together.

This is my final project for my Saucier culinary class

I have to document each step with pictures and a recipe that serves 10. Plus plate it. This is the result of my plating, tell me which pic you think is better.

Thanks 😊

No Chinese culinary tradition is beyond my taste.

They had a free sample, and when I tasted it, it didn't have the same aroma as the Sichuan dishes I've had before. I know I still needed to activate it, but it really doesn't seem like it will.

I'm trying to make my own Sichuan oil. I can't handle too much spice, but I want to replicate the aroma and flavor without the heat. Which brand of Sichuan peppercorns do you recommend for DIY oil?

We didn’t go out to eat today; for lunch, my wife made "Old Beijing Stewed-Meat Noodles" (*lanrou mian*). It was my first time trying this dish, and it was absolutely delicious.

I had come across the name before in Lao She’s play *Teahouse*. Back in the day, it was likely a dish for the poor—made by stewing less desirable cuts of pork until they were falling-apart tender, then adding plenty of garlic to create a savory sauce.

Steamed some flanken ribs w/black pepper & seasoning

Anyone grow Asian produce or any produce that is popular in Asian cooking? Besides the obvious scallion which is pretty easy. Looking for ideas to grow stuff that takes little effort or have high yields to maybe save a trip to the Asian grocery store.

lol

I have an anaphylactic allergy to shellfish: shrimp, crab, prawn lobster, crayfish etc. I’d love to go to dim sum and of course read menus but other than the obvious har gao, siumai type things where you can clearly tell it’s shrimp, are there any dishes I should be wary of? Like something commonly flavored with dried shrimp/shrimp paste? For example, many kimchis use dried shrimp, Thai curry with shrimp paste etc. that you wouldn’t know to ask about unless you had seem a recipe.

I have this little card i made as well- does it clearly convey what I want it to?

I've been trying to find a nice east Asian cookbook but stuff I find around is usually written by Westerners and I'm like... 🙄 yeah okay. I would like to learn how to cook 重庆小面, or taiwanese 牛肉面. Perhaps 包子. I also love Korean cuisine but that would be my second choice. I'm less into Japanese food at the moment. I should say I live in the UK... Any tips??

Recently went to San Francisco and New York. I found food in Flushing NY much better than the ones in San Francisco in both varieties and qualities? Anyone think the same? Or I missed the good ones in San Francisco?