https://x.com/cgtnamerica/status/1645189310088372226?s=46&t=cQBLfn2zhrdV9mIwR_BA8g

Hi guys. This question is for Shumai enthusiasts and lovers especially homemade version

My question is - how do you steam them from frozen without the pork releasing fats oil and the white film gunk ?

I bought ground pork from my local grocer. It was my first time making home made version and I froze them after making couple of shumai . I did not add any water or excessive liquid, just egg and 1 tbsp of soy sauce.

Anyone know what’s the fix or hack ? Thanks in advance!

I was looking at the ingredient list and thought that they looked very similar to panna cotta!

Would this considered bad manners in China?

I love the imported chinese pickle sachets but for some reason i can not really have them. Anyone else have this issue?

I like this stuff and looking for suggestions as to how to cook/ eat it? I’ve got some of the basics in the cupboard, soys, oyster, fish sauce ect. Interested to know your preferences if you eat it. Thanks

i’m so tired of ordering from a chinese place thinking it’s gonna be so good and the meat just taste like the sliced the fat off an animal and microwaved it 😭. had the worst beef and broccoli. how do u avoid this

Hi, I use an electric steamer for heating up frozen dim sum in the mornings. I like using an electric one because I can set a timer, and leave it unattended whilst I go take a shower.

However, I have 2 problems:

1. The dim sum often sticks to the steamer, and when taking them out it the skin pulls open, losing all the juicy goodness.
2. The heating element of the steamer gets clogged up with limescale over time, as we live in a very hard water area.

Can anyone help us solve these issues please? Or recommend something else?

For 1 I've considered putting some paper/a slice of carrot/cheesecloth between the dim sum and the steamer. For 2 we try to only use filtered water, and do descale with vinegar occasionally, but still pretty scaly after a while.

Thanks in advance! :)

I had Mala BBQ lays and they were the best chips I've ever had. I'm looking to make actual Mala BBQ. Does anyone have any recommendations for recipes?

It’s very frustrating to me that every place I’ve been to since I moved to Pittsburgh apparently has no idea what chow mein is. This is the third Chinese place I’ve tried to get chow mein at and the third time I’ve been given this dish. What is this even??? There aren’t even noddles in it!!! Even google knows what chow mein looks like and it ain’t this. What am I doing wrong with my order? I don’t want low mein either, I just want a decent side of chow mein like I used to get all the time.

Hello, Chinese food enthusiasts. Seeking guidance so I know what to order. I don’t normally like Chinese food so this is all new to me.

I got a little wild and ordered the American Chop Suey (not in America) and recieved Hot and Sour soup loaded with vegetables, two fried eggs, tender chicken, and a side of crispy noodles.

Did they get my order right or should I ask for hot and sour soup next time? I thought chop suey was stir-fries vegetables in a gravy sauce.

Aint nothing like adding lemon to your chicken boiled, with yellow lemon slices cut perfect as if you're adding them to your lemonade water. The point is to so I can say this was better than what I ever had. This feels like it belongs to asian cuisines.. I'm adding this under tangy cuisines, but I know the asians thought of this shit first.

Hello, I tried using Google but it kept referring me to steamed eggs. I'm hoping someone on here can help me identify what this is? My grandparents used to make this for me before they moved and I really wanted to know the name of this so I can try to remake it. I think a dozen or so are steamed at once in these tiny clay pots and it creates this gelatin like texture when it's done. If it helps my family is from Southern China specifically around the Guangdong region. Thank you in advance 😁

I've been making this variation (red-braised) of Taiwanese beef noodle soup for years. Best eaten in cold weather, but Taiwanese people eat it year round, even in the hot, humid Taiwan summers because it's that good. I don't typically add daikon and carrot, but I'm a big fan of root veggies, especially daikon. It soaks up whatever you stew it in and has a delightful texture when cooked right.

sorry for all of the ? but it said my title had to be at least 100 characters to post in this group. so i just ordered some vegetarian mapo tofu from my fav chinese place and as i was eating, i noticed something in the bite that i took that was very chewy and bland tasting. upon closer inspection, i realized that it was a clear gelatinous-like substance, about the size of a quarter. it completely turned me off from wanting to finish the meal bc the texture was very rubbery and chewy. anyone have any idea what it could’ve been?

There was a small restaurant in Houston on Bellaire called "China Cafe" that's been closed for many years now, but when I was young my family always had this spicy pork dish that I cannot find anywhere else. Probably because I dont know the dish name and have a hazy memory of it. Here's a crude drawing based on my terrible memory, pork(or beef?) meat in the burgundy. And if anyone happens to be from Houston, any recommendations of places I might be able to get it?

So there’s this Szechuan place in my city and they offer a pork intestine wok that’s basically become my comfort food

I receive chopsticks, a small bowl with saucer, a big wok bowl with a plate/saucer, and rice in a metal thingy with a plate saucer underneath

How do I eat this?

I always put a little rice in the bowl and add some of the wok to it, not putting too too much liquid. I then bring the little bowl closer to my face and eat the stuff, ‚shoving‘ the rice forward rather than trying to pick it up (it’s not sticky rice and the liquid doesn’t help)

This works fairly well, but I’m afraid that what I do is basically the equivalent of ladeling soup into my wine glass, adding noodles, and shoving it into my mouth. Like, I don’t care about being ‚super proper‘ or trying too hard to be ‚authentic‘ — I’m also not super proper in my ‚own‘ cuisine, but I don’t want to look like a lunatic either

I hope this post makes sense

Edit: I never finish the rice because I heard that’s impolite (and it’s way too much anyway) and I put the chopsticks onto the small saucer when I don’t hold them in my hand — heard somewhere that you’re supposed to put them into the main dish or the rice?