Recipe: https://cookingwithlei.com/kung-pao-chicken/

Created during the 1980s in Kuala Lumpur. Now a favourite lunch dish enjoyed by Malaysians of diverse cultures with vegetarian and halal eateries doing their own take on this symphony of spice and texture.

Interesting dessert I had in ShaXi, Yunnan. Ru Shan is a local cheese, like Mozzarella, but more pungent. Then they add apple strips.

Very tasty.

I made it from three kinds of bones.

Beef, pork, chicken, and some veggies.

I love Chinese food and used to go every week to an authentic traditional restaurant in my neighbourhood to eat Szechuan chicken.

But now they have closed and I’m really missing my food. I have tried so many other restaurants but none have the same tasty Szechuan chicken.

It’s super spicy. Lots and lots of dried chili bits and fermented black beans. Absolutely no peanuts. It’s a bit oily also and absolutely addictive and so so tasty.

I’ve tried to make it at home for a long time but can’t seem to get the flavour down.

Does anyone have a guess on what the name of the dish might be and have a recipe?

Many thanks!!

Hey guys,

I am in need some advice from experienced congee connoisseurs. I'm new to making jook, having always felt intimidated by it. I've made it a handful of times, to varying degrees of success. The last time (pictured) was the worst.

I use a recipe from Made With Lau for the pork and egg version (sans egg in pic here). I feel confident in the recipe, having grown up around kitchens and home cooking, and Papa Lau was a restaurant cook. It all seems very standard and simple.

I've been following the recipe to the letter each time but I can't seem to find consistency. They often turn out tasting quite watery, lacking in flavour, whereas others have turned out much more flavourful.

I am wondering if anyone, through their own trial and error experiences, that might have any tips about common beginner mistakes that can ruin congee.

Any advice would be much appreciated! Thanks

and if so what are your thoughts about it? I have to admit Lo's ingredient choices are...a bit bizarre to say the least.

(and yes my copy is ex-library, considering how much it goes for, I was lucky to find this one at an affordable price).

I cooked this eggplant and ground pork stir fry with chilies and a savory sauce.

The eggplant gets really soft and absorbs all that flavor, while the ground pork makes it hearty enough for a full meal. Definitely one of those dishes that needs a bowl of hot rice on the side.

Recipe here if anyone wants it: https://butterjoykitchen.com/chinese-eggplant-stir-fry-ground-pork/

We went to Taste of Urumqi (Flushing NY) today, which we've been to several times. This time, we ordered two new dishes, and a fan fave.

New dish 1. Stir-fried beef with wild morels - I can't recall ever having morels before. My gf told me to try one on its own before I eat anything else... I was blown away by how flavorful it was! She also said they're pretty expensive (I looked it up, and she's correct lol). As a whole, this dish was fantastic.

New dish 2. Xinjiang chili beef lagman - This dish featuring "Xierdan chili pepper" was very good.

Fan fave: Lamb kebabs! We almost always order lamb kebabs when we go to an Uyghur restaurant.

Mixed organ meat and tendons "menudo" with Sichuan inspired spices and Mexican pepper sauce

i bought these thinking they were thinner than they actually are, and i honestly have no idea what to make with them. i know about dishes such as luosifen 螺蛳粉 which uses these types of noodles but i am vegan so obviously would not make this. does anyone have any suggestions? vegetarian recipes preferable but im fine with non-vegetarian if i can make substitutions. thank you!!

I really don’t like using hot pot base to cook, I think this sauce can be subbed in as a Sichuan base flavor profile?

Hi guyss :) b. Until a few years ago I just had to be creative with Shitake, kombu or ordinary veg stock powder but since around covid time, I started seeing this Vegan Weipa thing in Asian supermarkets in Australia. I went back to Japan for a visit a few years ago and I could find these in many supermarkets but my living location changed and the last time I saw was in Mexico City and it was quite expensive. (But in hindsight I should've got it bc nothing I know can replace flavour and I can't find it in South America.) Is there some product I'm missing in 素食 culture that could replace the Vegan Weipa? For someone who doesn't know Weipa, it's just that nice simple 鸡精 (chicken stock) flavour that you need in Chinese soups and any kind of chicken brothy flavour used in Pho Ga or hainanese chicken rice etc. Weipa is originally not vegetarian and it is a Japanese product that imitated Chinese chicken stock but they recently made one completely vegan.

Is it just vegan Weipa that could recreate that flavour or did I completely miss other alternative product that existed in China for a long time... 😅🤔 thanks guys:)

Picked this up from Weee after reading about it on Chinese Cooking Demystified’s Substack.

It’s apparently very trendy in China and comes from Yunnan province. It’s a mix of chiles, Sichuan Peppercorn, black pepper, ginger, salt, and a ton of MSG.

It’s super umami-forward and a bit numbing. Super delicious and great on meat, fruit, as a dip mixed with oil or hot stock or used in a stir fry.

It’s even great on western food like fried chicken, bagels, McDonald’s French fries and a Big Mac.

Hey all, I lived in Shanghai for a while many years ago and loved eating jian bing for breakfast (jian bing Guozi I think is the proper name? Including a pic for reference).

I've tried making it at home over the years but can never get the dough quite right.

Can anyone help this random laowi some this problem? Please?

Picture for reference

TIA!

Hi everyone,

I'm looking for lighter recipe ideas. So far, I have plans to make a lot of bone broth and kimchi. Can make a lot of soups with the broth and kimchi is good for the gut.

I am looking for recipes with less rice and dairy that aren't served ice cold. I'm looking for things that don't feel heavy and I think people more knowledgeable about Asian cuisines can help compared to the more western side of reddit who would tell me eggs and Greek yogurt. Ugh.

I also have a stash of TCM herbs so I am open to recipes that include those as well!

My opinion comparing to what I'm used to from New York.

It was larger chunk's of chicken, more gooey and less sweet. More spicy.