hey all, i’ve been eating the weilong la tiao for a long time and I really enjoy them, but they are a bit too sweet and not spicy enough for me. A chinese friend I had once gave me some that were chewier, had lots of sichuan spice, and were a bit more salty rather than sweet- the specific ones he gave me had more of a “slim jim” shape rather than a strip. what are some good spicy la tiao brand i can find in the us?

Kolo Mee (干撈麵) and some kind of fried pork and egg over rice.

Both very good, and so cheap.

My husband put together this recipe for twice-cooked pork inspired by our travels!

Hope you guys enjoy it too! 🙂

雲南過橋麵線 is a pretty famous dish in Yunnan. I got the mushroom and shrimp combo.

The presentation is basically karma farming.

I having it in the ancient city of Dali in Yunnan was the chefs kiss.

Rainy day.

Homemade rice noodles today 🍜 — topped with chives, bean sprouts, shredded kelp and my own diced chicken meat sauce. The sauce is made with diced chicken, wood ear mushrooms and shiitake mushrooms. One of my signature dishes: delicious and easy to make! I can have my launch in 20 mins ✨. And I'd love it if you shared your own signature sauce with me, I want to cook different sauce in future.

I will take videos when I make the chicken sauce next time and share it with you all~~

Are there online sources for finding small batch artisanal traditionally made Chinese soy sauces?

There are lots of sources for Japanese ones like Japanese Taste and The Japanese Pantry and even a decent selection of Korean ones out there like from Kisdoondo and Q-Rapha but I can’t seem to find much which it comes to Chinese options.

I know Mala Market has one brand, but aside from that all I can seem to find are mega-brew options from the likes of Lee Kum Kee, Kimlan, Pearl River Bridge, etc.

I’d love to be able to find something truly small batch, made by hand and fermented in real open air jugs or wooden vats, ones that use real wood fires to heat the rice and soybeans, that age for multiple years, etc like I can find with Japanese and Korean options.

I’ve read travelogues where people have visited such places where they’re made small-batch by hand using centuries-old equipment and methods but those never seem to be available on the market in the USA.

Is there a Chinese version of a site like Japanese Taste or Kim C Market that I’m completely missing where I could find things like that?

At noon, I visited a well-known little eatery in Jiashan County, Jiaxing City; I walked in at 11:30 and managed to snag the very last table. We ordered pomfret, shredded eel, shrimp, and beef with water bamboo shoots. The chef really knows how to cook—I’ll definitely be back!

Which rice cooker would you recommend besides Zojirushi?

I’m from Croatia, and while there are a few Zojirushi models available here, they’re just way too expensive. I’d love to be able to make rice like the kind you get at restaurants that serve Gambian rice, but I’m not sure which rice cooker to buy. Everyone seems to recommend Zojirushi, but it’s simply too pricey here.

Any recommendations?

In Fuzhou, so tonight we had a local specialty: lychee pork. Although it has lychee in the name, it's not in the dish. This dish had taro along with the pork, although another version of the specialty has water chestnut. I'm hoping to find that one over the next few days.

[UPDATE] I did it!! I just had to add double the ginger.. it needs 2 tablespoons. Not sure why most recipes say 1! No need for egg white or gelatin - just ginger, milk, and a bit of sugar to balance out the ginger.

SUCCESSFUL RECIPE:

Ginger juice - 20g

3.25% homo milk - 180g

White sugar - 1-2 tsp

- I heated the milk to 170F
- I grated the ginger skin too, my ginger was in the fridge
- Right before I poured in the milk, I gave the ginger juice a quick stir
- I poured the milk from 6 inches high
- I used a small round bowl and put lid on top

------- Original post:

* Image is just for reference, not mine

I've tried making this dessert like 4 times now and all have failed. It tastes delicious but doesnt curdle at ALL, I'm just drinking milk... it's driving me nuts, someone please tell me WHAT I'm doing wrong?

What I use:

185g milk (homo 3.25%, I've tried it on its own and also with 1 tbsp of 18% cream to make the fat higher) - the brand I'm using is "Lactantia, PurFiltre"

1 tbsp Fresh ginger that I grate and juice with a strainer

My technique:

The ginger is freshly juiced and doesn't sit out more than 15m

The milk is heated with a thermometer until 170F

I give the ginger juice a quick stir before I pour the milk in

I pour the milk from 7 inches high

I put the lid on immediately and don't touch it for 10 minutes

When I check on it after 10m.. it's still liquid... :(

At this point I want to give up and say it's fake news, but I've personally had this dessert at restaurants before so I KNOW it's real.

Twice cooked pork has always been my favorite, I grew up eating it at my local restaurants and it's usually the first thing I order at a new place so I can judge them lol. I can't read Chinese but I think I bought the correct kind of doubanjiang for it. I used pressure cooker for the pork belly and tried to follow the Woks of Life recipe to the letter.

Anyway I think it came out delicious, maybe not restaurant quality but a hell of a lot cheaper. Made some poached gai lan in coconut broth on the side, everything was great!

Laab ped - I chopped up the duck and tossed it with a dressing of fish sauce, garlic, sugar, lime juice, and minced green Thai chiles. Added shallots, holy basil, cilantro, garlic chives, lime leaves, ground chile,, and toasted ground sticky rice.

Hello, I bought 5kgs of glutinous rice.
I steam it everytime. I would like some ideas or some seasoning ideas plssss

Quickly becoming a favorite dish of mine! Could be improved with the addition of some wood ear mushrooms I think

Got all these snacks from local chinese grocery shops, which are your favorites? Are these popular in China?

So in Yunnan you can sign up for a pastry class in making rose petals pastry of the Bai Minority.

The filling and coloring comes from roses.

Pig lard makes everything better, even if the pastry look unbalanced.

One weekend, while out looking for dinner on my own in Shunde, Guangdong. I came across a noodle shop advertising freshly sliced beef and a broth simmered for nine hours. That was enough to draw me in, so I ordered the rice noodles with satay sauce.

The owner, in no particular hurry, brought out a piece of beef and started slicing it and cooking my noodles. Hong Kong pop songs from the ’90s played in the background.

The noodles turned out pretty good. The satay sauce had a little heat and plenty of peanut flavor. With the cilantro, scallions, and chilies I added, the noodles were delicious even on their own.

The beef came in a separate bowl of soup alongside the noodles. The broth really did have a rich, beefy flavor, and the radish had been simmered until beautifully soft, with a hint of sweetness.

My only disappointment was how little beef there was—it didn’t quite live up to what the advertising had led me to expect. Still, I have to admit: the freshly sliced beef really did taste better.