This has been on my mind for over a decade and haven't seen it on a menu anywhere. Please recommend a city and restaurant if possible!

Basically, this means that if you want to eat dim sum, you are forced to live in cities like San Francisco, NYC, Los Angeles, Boston, Chicago etc (all places that are very expensive). It's impossible to have good dim sum while trying to save on the cost of living...

Dim Sum restaurants are basically linked to high apartment rent prices. It's impossible to eat Dim Sum if you live in a low cost of living place.

can anyone prove me wrong?

Thanks

Is there a cookbook that can teach American Chinese cooking ? Trying to learn how to cook basic Lo Mein, Fried rice, General Tao’s, Wonton soup, egg rolls, and Ramen like our local places do. Many books we have found are authentic or regional, but we are hoping for our entry into Chinese cooking with the comfort food we love ❤️

I have a Torch Hei. So I can do this. But I've been always adding shaoxing wine at the very end to deglaze the pan and release flavor/enhance flavor. Then let it evaporate at medium heat. I add the shaoxing wine after I torch hei the dish, maybe I should torch hei the shaoxing wine too. I wonder if I should use shaoxing wine to help the torch hei work, and boost flavor. For example should I add shaoxing wine not just at the beginning, but when I cook the veggies too? I do the rice/noodles after the veggies/aromatics.

Also, some redditors advice against adding any type of liquid to hot oil while stir frying.

Lastly, how much shaoxing wine is the right amount for chao(w) Mei Fun, mi fen,bee hoon or beehoon? Some also recommend shaoxing wine for pork/egg fried rice, but some say its not needed.

Recipes are from Every Grain of Rice by Fuchsia Dunlop and The Wok by J. Kenji Lopez-Alt

(Semi-homemade, more like home assembled)

See photo below. Been trying for many months to figure out what the secret is, it's got a special savory flavor that I cant figure out. See photo below. It's got such a great flavor, it tastes better than crab rangoons, pork & egg fried rice, pork lo mein,etc. It's been my favorite dish for years. I've narrowed down what the possible savory flavor is from, its from something not dark colored, probably not soy sauce, but maybe light soy sauce. The dish doesnt have a seafood taste to it, & I've tried fish sauce and oyster sauce & neither did the trick.
I've tried soy sauce, garlic, salt, corn starch, sugar, MSG, torch hei. I've tried just about everything, the only things left I can think of to try are miso or bean paste of some kind, and syrupy Kee Kum Kee Chicken Bouillon Sauce, I have powdered Chicken Bouillon also.
https://i.postimg.cc/h4CDs3hK/Copy-of-IMG-20230904-124516.jpg

Please help. Its frustrating. I'm young, so I dont know any very good recipes in general, I'm trying to find good recipes I can cook from home.

And to me they didnt add any flavor whatsoever. Whats so good about them? Kenji López-Alt said they literally "smell like death" before he cooks them...

EDIT: people keep expressing disgust over canned bean sprouts and how horrible they probably are, or actually are. But I've been only using LaChoy canned bean sprouts and once you add them to the stir fry, it tastes just like a restaurant. It blends in fine. It by itself tastes canned, just like any canned veggie, but once combined and flavored, i havent noticed a difference. I've also taken extensive notes on how to grow my own. I just havent had the time to execute it. And I'm not sure how I will feel about the supposed odor/"smell of death" they give off.

​

https://preview.redd.it/u6x7mdtd79vc1.png?width=908&format=png&auto=webp&s=5728a1a419290de3f20b6ba314e43ec7c4af129b

Hi, I recently got a Joyoung CTS-2038 soy milk maker second hand. I used it to make soy milk following this recipe: https://omnivorescookbook.com/homemade-soy-milk/. It came out amazing! I want to make all kinds of other good things, but unfortunately my machine did not come with the manual. Does anybody know where I can get a copy of the manual for this specific model? Also does anybody have any good recipes for this machine or just for a soy milk maker in general? Maybe for other types of milks, porridges, or soups?

I'm curious... I've seen a few people say it's sort of a tradition to pull these apple pieces and see how long they can get a golden thread of caramel? Is this a real thing? If so, is there any meaning behind it or anything?

Heyyyyyooooooo it’s a pleasure to join this subreddit and with hope learn much, I’m a Mexican 28 yo, BMI : 26.5, high cholesterol (290) and recently decided to try TCM and my doctor has really put in the work to change my whole diet :/

For animal protein I can only eat : fish and shellfish, Rice and beans and bread are okay! Lots of vegetables and some fruit not much. Green tea and water !

No sugars no dairy’s no cakes n sweets etc. Sodas, spices :(.

Wanted to ask following:

1. Can I eat white rice every single day and how many times, cus i loveeeee it, even got a rice cooker this week lol.
2. I think the easiest way to get this diet going is to adopt Chinese based diet, so if you have any recommendations on foods and or blogs or books that I should follow please let me know. If on the healthier side betters

I went to market and got me some, bokchoy, okra , and king oyster mushrooms a big bag of rice, dumplings of which idk if they are healthy tbh, some noodles not many and lots of tofu, I like tofuuuu.

I mean no disrespect to any one and seek to learn more as I have given TCM a chance being a western Medical Doctor graduating from Mexico, I have some high cholesterol and before I go dive into pharma I want to try a traditional approach to this.

I thank you all so much!

I was looking for some Dark Soy Sauce but I was unable to find it, will Ketcap Manis work instead? The descriptor for Dark Soy Sauce is similar to what I understand Ketcap Manis to be.

Anyone have an idea what it is and how it’s made?

My wife ❤️

This only takes about 20 minutes to make.

How to make wrappers.

4 wrappers. Scale this to get more.

1. Put 1/4 cup king Arthur's flour in a bowl. Type of flour matters. Do not use gold medal.

2. Put 1 tablespoon of water into the bowl. Mix well. Put another tablespoon of water in the bowl. Mix well.

3. Spend at most 30 seconds kneading the dough. Put flour on the dough if it's too sticky.

Do not refrigerate the dough or let it rest. It's a waste of time.

4. Cut the dough that you have into 4 pieces one for each dumpling wrapper.

5. Put flour ontu a cutting board. When rolling out each dumpling wrap use a very very very very very small rolling pin and always sprinkle flour on the top and the bottom of each dumpling wrap you are rolling out.

Don't waste time making each dumpling wrap look good.

Recipe for the filling.

1. Make 1 tablespoon of almost brown butter. Browning butter perfectly consistently on a daily basis is not worth the effort. The difference between brown butter that has a lot of flavor versus brown butter that is overcooked is very hard to tell.

2. Mix the butter with 1 teaspoon of sugar, 1 teaspoon of Lee Kum Kee oyster sauce with the people on the boat, 1 teaspoon of 52 premium shaoxing wine, and 1 teaspoon of expensive premium Japanese dark soy sauce.

Here's the important part. Do not pour the mixture out of the bowl. Use a spoon. If you try to pour the mixture out only the butter would pour out first. Use a spoon to get a combination of everything inside the mixture.

3. Put 1 teaspoon of pork belly into the middle of each dumpling wrap. Use a medium sized spoon to get about 1.5 spoonfuls of the mixture and pour it around each pork belly. How much of the mixture you want in each dumpling is up to you.

Finishing steps

1. Wrap the dumplings up.
2. Pour the rest of the mixture into the pot that you almost browned the butter in.
3. Put the wrapped dumplings into the pot.
4. Cook high for 2 minutes one side. 1 minute the other side. Cook the other sides until you see most of the sides have browned.

Then you are done! Your fried dumplings will be amazing , and have an amazing chewy texture.

I have tried every style, brand, material and after 2 years of daily use I can still barely manage them consistently. I’ve watched tons of YouTube tutorials, I’ve practiced like toddlers do using beans, I’ve tried everything and yet it’s still a struggle unless I’m using the “trainer” type chopsticks used by small children or the elderly. I can eat some things successfully but I thought after 2 years of daily use I’d be much more proficient. Is this normal and how pathetic am I to still want to use the kids’ chopsticks?