I’m hosting a party for the lantern festival 元宵节 and wanted to serve tangyuan 汤圆 at the end of dinner. Is there any way I can prep them in advance so that I don’t have to leave the dinner table to go boil them off in the kitchen? Would it work if I boil them before dinner and float them in ice water while we eat, then serve them in hot ginger syrup to warm them back up? TIA!

I am an idiot and put two packs of chilled Guilin mixian noodles in the freezer by accident. They've been in there for like 8 hours - if I start then defrosting now can I still cook with them tomorrow or am I fucked?

I was going to make a steamed noodle dish and just want to know if they will turn to sludge if I do at this point :(

Hi,

Could you tell me if the tofu in the attached picture is the right tofu to choose for

皮蛋豆腐 pidan doufu?

https://preview.redd.it/dh4oeqw9vjge1.jpg?width=3072&format=pjpg&auto=webp&s=0e0bd470970d43e5567b4880ebcf433e5dbefe09

Thank you.

I want to make a big batch of chicken bone broth for some egg flower soup for our Lunar New Year celebration, and to freeze for later soups. I should NOT roast or brown the bones/raw carcasses I have before they go in the instant pot, right? Additionally, any other soup recommendations are appreciated! Thanks.

Hello! I am making a Szechuan dinner for a birthday for a friend who has a nut and sesame allergy. Do you think this ingredient - if I buy it at an Asian grocery store - is safe?

I sometimes get groceries from US big chains and their ribs are too long for Chinese recipes.

Any alternative ways, other the visiting Asian shops? US markets don't cut it in half anymore, I don't have a saw for the job.

I’m hosting a Chinese dinner with around 10-12 friends to celebrate the new year. Since I’ll be doing everything myself, I know my wok will be busy and my stovetop totally occupied.

I’m looking for ideas on something I can cook passively in my oven while I focus on the hands-on dishes.

I can’t think of much other than char siu pork, but I’ve never made that before. Wondering what other dishes and recipes are out there that can be primarily cooked in the oven.

What is the best XO Sauce available in the US, preferably someone via online purchase.

Ideally I’m looking for something all natural and with a good amount of spice to it.

I saw a brief clip from Live with Kelly & Mark this morning and they had a guest on showing them different foods and condiments, assuming he was a chef. He mentioned that Chinese black vinegar has a GLP-1/Ozempic-like effect on the brain and body and can assist with weight loss and boosting serotonin in the brain.

I am not someone who cooks often, but the person didn't mention how much of this vinegar someone would have to/should consume daily or weekly to receive the weight loss and serotonin benefits.

Anyone here have any experience with this?

Does anyone have advice, or recipes they have used, for doing clay pot chicken in a rice cooker, that has a clay pot function?

Trying to make some 梅菜炆豬肉

Im looking for a particular flavor i keep tasting in a certain sauce, that is like, alluding me, as i cant put my finger on it, and ive begun wondering if "black bean sauce" is a possible option, in regards to what it could be. Does anyone know how to describe the taste of black bean sauce. For example, its made from soy beans i presume. Does it taste like a kindve soy bean flavor? Do certain kinds or brands taste different/different texture or viscosity? What makes it so dark (in regards to the color of the sauce)

| Thank you all for the comments so far. I thought of another question, regarding "how salty it is", though, that may be more related to the fermented-ness of it, im not sure.