Maybe stupid question. I ordered "Fujian Noodles (with lard)" today in a restaurant. I was expecting noodles in a peanut sauce. What arrived was delicious: square noodles in a thick sweet brown sauce, fish balls, thinly sliced pork, shrimp, some green vegetables, and crunchy cubes of fried pork fat.

I'm just wondering - was I the victim of two similarly named dishes? Or did I get a name mixed up?

It's tasty but I don't know if it's worth it. $33 for a large and $22 for a small with 4 little side dishes, herbal tea , half a tea egg, wood ear mushrooms, radish and some vinegar.

I’m going to be in Milan next week and have heard they have a great Chinatown. Please share your favorite restaurants there with me! I’m particularly partial to Shanghainese (especially xiaolongbao, shengjianbao) and Schezuan cuisine but would be happy for recommendations from any region. Thanks so much!

From Mamaling Asian Street Food in Palm Coast, Fl. Amazing dish and flavors.

I don't have the energy to make the dumpling dough- i thought i had wrappers for them in the freezer but turns out it's these thin pancakes😩 could I use them? Or would it be not good or possible in some way? I am not near a shop or anything so i can't get the right ones.

Sorry for the silly question. Maybe on a better day with more energy i would experiment with it

I'm a Chinese breakfast noob. I think that the fried sticks are to be eaten with the soy milk, but what about the rest? What are your favorite combos?

Edit: like in every good Chinese restaurant in Italy, the translations on the menu are mostly wrong and often hilarious

I was in Hubei this week, and I skipped the hotel breakfast to find local breakfast shops as they are always better. The two traditional things I get every time I'm in Hubei is the reganmian and the Wuhan doupi. The doupi is not really tofu, but the fried egg layer looks like tofu skin. It also has a layer of rice with pork, mushroom, and compressed tofu.

I'm trying to remember an ingredient in a Cantonese dish that I had a long time ago. If I remember correctly, it was an intestine of some kind? It's white in nature, and also had some grooves in it (every piece had it). Also each piece is curled up almost like the & sign. My foggy memory also think it might have been in a stir-fry with peppers or something. Hope that's enough to help?

Delicious.

Clams and as my fiance says Bai Guo Mian noodles.

is broccoli beef originally from china ? i was watching what guy fierei was saying how orange chicken is taylored to the american pallet. Are there actual dishes were the country of origin is china that i can learn how to cook i just find it interesting because its american food not chinese food

Sincere attempt with some substitution. Tasted great but not as good as I remember eating in 🇨🇳. Welcome suggestions for improvement.

麻婆豆腐、醋焗茄子、炒青菜（、白菜の辛子和え（日本料理））

We have many Chinese take-out style restaurants where I am at. I wouldn’t classify any of them as high end or fancy. But many of them do have large menus.

One place nearby that I have never been has bullfrog on the menu. Never seen that before!

What are some of the more “authentic” items I should be looking for to try, as opposed to mandarin chicken, sesame chicken, etc.?

The dishes on the sides starting from the left were: mushroom sashimi, fried mushroom, and fried rice

And an additional pic of a local drink brand

Dumplings filled with Chinese chives, eggs, wood ear mushrooms, and ground pork!

warehouse 3 has a handful of location I believe. it looks futuristic and chrome in there. really cool place that has both tasty food and fun presentation. good view of Shanghai as well. city is so large compared to other cites I've been in.

I'm having friends over for dinner, already have potstickers and Broccoli Beef on the menu, and am thinking a chicken dish, considered General Tso's Chicken or maybe sweet and sour, but thought I would ask the community what else I might do, chicken-wise.

I'm a non chinese muslim and trying to do more chinese cooking (currently mainly learning about sichuan dishes since i like those the most rn) at home. I've found that alot of recipes i want to cook use shaoxing wine and that it's a very important flavour in alot of chinese dishes. So I've been learning about and experimenting with replacements for it in recipes and finding out if i need it in certain recipes at all.

I also know there's a large (over 10 million people) ethnoreligious group in china called the hui people and they're mostly muslim, and that there's also other populations of muslims in china. So there's got to be some amount of them that don't cook with alocohol. I assume that since they're from china and therefore the cuisine is part of their culture, they've probably found a much better replacement for shaoxing wine after growing up with the food than i have just researching online for a while. So I've been trying to find out what they use as a replacement but i can't seem to find any sources on that.

Does anyone here have any idea what chinese people who don't use alcohol in their food replace shaoxing wine with? Or do they perfer to omit the ingredient entirely?