lol

She said to order lo mein next time. 😭 google said Chow mein translates to fried noodles. So confused. I didnt want to argue so I took this and left.

I spent most of my life used to USA egg rolls that were rounded on the ends and like an actual roll. Since I moved to canada they are more like these folded pockets with flat ends. I can see how this would be easier to prepare and faster to cook but is there any historical reason they are different here?

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

Whyyyyyyyy would they do this 😭

I've had grass jelly before but it's never looked like this. What's up?

"Asian Taste" Grass Jelly purchased and opened today, August 3, 2025. On lid: "CL MFG: 2024/04/18, GJ BBF: 2027/03/17"

I usually just cook put over rice with fried egg and some green onions any other ideas?

Saw a video of this at a Guilin rice noodle shop in my city. The waiter is scraping some sort of tree bark with a knife into these noodles. What is this called?

Does anyone else think that a box of 4 mooncakes costing around $35–$45 (roughly $9–$11 per mooncake) is kind of ridiculous?

I understand that mooncakes have a lot of prestige, cultural significance and are often labor intensive to make, but if you take away the perceived rarity and prestige, I honestly find the price per mooncake pretty hard to justify. There are plenty of other labor-intensive pastries that cost significantly less.

Personally, I stopped buying mooncakes a long time ago because I just didn’t feel they were worth the price in terms of taste. For $9–$11, I can usually find another pastry that I enjoy more.

Curious what everyone else thinks. Do you feel mooncakes are worth the price or have they gotten way too expensive?

I ordered roast pork chow mein, which I had understood from previous search and the restaurant's own doordash menu to be a noodle dish. When I got this I questioned it and the two definitely Asian, if not Chinese cooks assured me chow mein is with vegetables, not noodles. Am I wrong? Is Wikipedia wrong?

I’m curious: what’s the best Chinese food you’ve ever had? Let’s turn this comment section into a handy food guide for anyone planning a trip to China.🇨🇳

There’s no shortage of amazing dishes from every country and region, and our tastes shifts as time goes by. That said, is there one single food you’d happily keep as a regular staple on your dinner table for life?

I’ll kick things off with my pick: Chinese dumplings. I’m from north of China and grew up in a family that practices traditional Chinese medicine, and dumplings are irreplaceable for me. They are delicious, easy to prepare and nutritionally sound.

It was to die for, my family still talks about it.

Is this a normal way for this dish to be served? Not what I was expecting at all. Never ordered it before but googled it before hand and this is not shown on any of the search results

I was talking with a Taiwanese coworker about food and he said "American Chinese" food isn’t its own thing, it’s just "bad Chinese food for people who don’t know better."

I always thought dishes like General Tso’s or orange chicken were their own category, separate from authentic Chinese cuisine. So is "American Chinese" food not really a thing?

Is he right or has "American Chinese" food evolved enough to be its own style?

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?

For me, definitely intestines. I've easily eaten them 200 times and tried out nearly every restaurant in southern Ontario that serves them. I even make them myself, an arduous task to say the least.

But I've been eating so many intestines lately, I'm wondering what new foods I should try.

Yeah how do they do it? It tastes sooo good. It's listed as chicken fried rice and it has a slightly beefy flavour. It has those thin bits of chicken and carrots, and also that thin meat you see in the picture southwest of the carrots that I don't know the type of meat of. I like that it doesn't have those obnoxious bits of like peas and corn and stuff. Thx chinesefood community

[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.

I feel like I'm going insane, I can't sleep. What is this dish actually called? Is there a specific thing I need to say to have chinese restaurants prepare the chicken like this? This is boneless chicken with garlic sauce. It's my favorite dish and I wanted to know if I could get this in a different town? Because in new haven CT when I order it, I get it with no issues but when I tried to order it in meriden years ago it was completely different 😭😭 it's like a sweet garlic soy sauce? Honey garlic sauce??! I don't know but I really need help figuring this out. If it's labeled differently on menus or something.

I'm single 39F and asian. I was meeting up with some girlfriends and they mentioned it's so important that I fully learn how to use chopsticks or else my date will think less of me. One girlfriend even mentioned she'd reconsider having another date with someone that struggles to use chopsticks. I've primarily used a fork my entire life. Are they right?

My form is wrong so I can pickup large items but struggle to pick up noodles or single grains of rice.

Sorry if this is the wrong question for this sub. I wasn't sure where to ask.