I have been looking for a recipe which may be from Jiangxi - the dish is made from eggplant, chopped pork ribs and dried vegetables.Can anyone help?

As the title said, I love chinese food but truthfully between school, work, piano, and ballet classes I have little to no down time and I am hoping someone can suggest a few recipes I can throw in my crock pot and just forget it until it’s ready. Anyone have suggestions?

I have a standard brown sauce I've been using for years, 2 cups chicken broth, 2 cups dry sherry, 1 cup oyster sauce, 1 tb soy sauce, 1 tb sesame and about a tb of sambal oelek after I add the sauce to the stir fry.

I love it, but I know there are many different ingredients used by different chefs which create unique and different tasting brown sauces and I'd like to try some! Tell us your suggestions!

When I was in China last year there was a place that sold fried chicken in a little stand. It was chunks of deep fried thigh meat and you choose a seasoning they would toss it in. I loved the spicy, and my wife the cumin. She wants the cumin, but while I can find plenty of deep fried chicken chunk recipes, and cumin chicken recipes, I can't find just a cumin spice blend for tossing fried food in. It was different than the standard bbq season. If anyone has any ideas it would be appreciated.

Anyone have a link for traditional Chinese style beef stock or bone broth ? All I find is just whack ass videos that call for bone broth powder added etc.

Hey! I'm travelling through China this December and I'm an enthusiast of Chinese and Asian cuisine. I'm a pretty good home cook and know my way around a knife, with a few cooking classes behind me. I'm looking to do the best, most knowledgeable cooking workshop in either China or Taiwan. It can be 1-7 days long and I'm really looking to learn and evolve in my passion. It can be noodles, yamcha, wok... I'm really open to learning anything as long as there's good teaching. If you know anything- I'd love to hear!

I love chinese food especially the fried items lang whole fried fish with sweet sour sauce sweet and sour pork and i id like to cook them too but i dont get the texture right i use cornstach but its not the same as restaurants use i think they use some kind of cassava or potato starch batter Can some one teach me how to do it?

Hello! This dish is one of my absolute favorites. I attempted to recreate at home and wasn't that great. Overdid the sour/pickle portion. I'd probably get closer if I made it again but much rather start from something tried and true! Thanks! (snip is NOT my dish, snipped from a restaurant online menu to show what dish I'm referencing)

https://preview.redd.it/b55t8zzh8s0e1.png?width=821&format=png&auto=webp&s=69c5fed8305b2ce32cf85156be84220fd64218ef

Hello. Apologies if this has been asked to death, but I have researched PRB (Pearl River Bridge) as being one of the most recommended light soy sauces. I was wondering what, if any, differences there are between the Superior light golden label and the silver/gray label? When looking at ingredient lists there doesn't seem to be much if any variation.

I am still trying to tweak my fried rice and not opposed to going with super simple route of salt/sesame oil and Accent (msg) either. Just nice to experiment with nuances too.

Thanks.

I've never had them, but I heard they are good:)

I eat a lot of fried food,

And I really want to eat less fat and carbs.

Please help🙏