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I enjoy Three Ladies Jasmine Rice (I use the white one). I'm just interested in a change, but don't want to change the type of rice. I looked up Dragonfly and it's said to be quite fragrant (but probably not as fragrant as TLs) and less starchy texture than other Jasmine rices. Does anyone have experience with this and how it compares to TLs Jasmine Rice?

Hello !

I’ve had these at a restaurant once and loved them . Just wondering if for cooking them I’m good to boil them until cooked then put them in a wok and stir fry with sauce and veg and stuff after . Or is there some other way that’s best to cook the rice flake before

Thanks help appreciated

I cook this semi regularly at home and recently went to Thai restaurant and their version had more liquid at the bottom, it's was a light amber colour like fish sauce but wasn't over powering, and mixed nicely with the rice to make the dish more moist. How can I achieve that?

Thanks!

This is a classic Cantonese New Year dish that symbolizes good fortune, prosperity, and success. The pronunciation of the key ingredients closely resembles a celebratory phrase, with each one carrying a special blessing:

Fat Choy (发菜): The pronunciation of "fā cài" sounds like "wealth," symbolizing abundant fortune and thriving careers.

Dried Oysters (蚝豉): The pronunciation of "hóu shì" sounds like "good things" or "good markets," signifying continuous blessings and a smooth life.

Pork Shank (猪手): The pronunciation is linked to "success at hand," with "hand" symbolizing "grabbing wealth," representing the idea of seizing opportunities.

This dish is slow-cooked to develop rich, umami flavors and is often served as part of the family reunion dinner. Wishing you a prosperous and joyful Chinese New Year!

https://youtu.be/yIr84aIXfWI

Hello, I am hoping for help finding a recipe to make at home that replicates what I had in restaurants. They were huge beef ribs that looked like it came from a dinosaur. There was definitely star anise flavor amongst other flavors but the best thing was how tender they were. You could pull the huge bone out clean and eat the meat effortlessly. There was not sauce on them. They were wonderful but one restaurant I would get them from has closed down and the other rarely serves them but when they do, they are not tender like the other restaurant that closed. I think my best bet will be to make them myself. Does my description sound familiar to anyone? 😅

I noticed in China they have a lot of markets that sell fish live to take home and eat. I called my local H mart and they have live fish available. I am getting sick of fish from the ocean. I am skeptical that it is clean sourced with all the pollution in the world. In your opinion is it cleaner to buy fish from the store live in clean water vs the dead fish from God knows where and when it was killed?