/r/chinesefood

Photograph via snooOG

To honor Chinese food in all its glory

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欢迎光临 !

Welcome to /r/chinesefood, home to all things Chinese cuisine! We are all lovers of Chinese food here so let's enjoy ourselves and talk about some delicious cuisine!

Fellow Foodies

/r/chinesefood

976,724 Subscribers

1

Oil splattering even when I did my best to dry the meat with a paper towel? Any ways to reduce it. ?

I was stir frying some lamb leg cubes today, and it made a huge mess from the oil splattering. Prior to putting the lamb in the hot oil, I had patted it dry, rubbed some oil around it and put some corn starch on. I thought I patted (with a paper towel) it dry pretty well, but the oil splattering seems to imply that it still wasn't dry enough?

What can I do to make sure this doesn't happen again?

1 Comment
2025/01/13
04:51 UTC

15

Ingredient search: what is this ingredient circled in black? Possible super finely minced garlic with incredible flavor.

Trying to figure out if there is some kind of special garlic used in this spicy dumpling sauce. Was used with chili oil. Seemed extra umami-flavored and much more transparent than regular garlic.

5 Comments
2025/01/13
03:47 UTC

12

Sing Sing Chicken Pot (啫啫雞煲) I really like to mix the sauce for this dish with rice, so flirted with disaster the entire cooking process.

5 Comments
2025/01/13
03:15 UTC

6

Invited to a New Year dinner, but can't eat gluten/soy sauce. How should I navigate not being able to eat anything?

The mother of one of my daughter's friends invited us to a CNY dinner. I would like to go, but honestly, I can't really eat Chinese food unless I make it at home since soy sauce and most other base sauces have wheat in them. I have gotten used to not eating at functions and it really does not bother me, but I don't want to offend anyone by only eating rice and also don't want to make her life difficult trying to accommodate me. I don't mind bringing a dish (I do CNY really big every year at home so I have a lot of tried and true recipes I could make, like pork belly or lions head meatballs), but I also don't know if that would be offensive. What is the etiquette in this situation?

8 Comments
2025/01/13
01:37 UTC

53

Handmade chili buns from Asian Family Mart - how to cook and prepare this for consumption? Thank you!

Saw this at Asian Family Mart in Bellevue near Seattle. How do you cook this? Just steam it? There were no instructions so decided to come here. Thank you in advance!

9 Comments
2025/01/12
21:20 UTC

0

Is one bag of these dumplings really 900 calories? When I eat a whole bag it barely keeps me full. In comparison, a Costco hotdog, labeled for having 580 calories, can keep me full way longer. Do you think they overestimated the calories?

8 Comments
2025/01/12
20:25 UTC

4

Wondering how do I use this hand torn vegetable/beef mala flavour paste? Received free from a local shop

These little sachets were a week out of date at my local Asian food shop so going for free. But I have no idea how to use them and Google isn’t helping! Can I dress noodles/veg with the paste, like in a stir fry? And should I add anything else (soy/rice vinegar/sesame oil etc).. thanks you!

6 Comments
2025/01/12
15:06 UTC

2

What dishes can be cooked with lamb neck fillet? I just received a piece and the only thing I can think of is slow cooking and adding to some knife cut noodles

👍

3 Comments
2025/01/12
12:19 UTC

3

Mai Fun for Singapore Noodles? Need Brand Recommendations That Stay Chewy/Bouncy/Firm and Don't Disintegrate

What rice noodles do I buy for Singapore noodles?

I have to be buying the wrong noodles! I have tried many things labeled thin rice noodles or rice vermicelli from my Asian market but I'm not sure what the brand names were. I've done so much googling and reading recipe books. I can't seem to figure this out without help.

I am willing to order online, I just need to know an exact brand name if someone can recommend one.

The type I keep getting do not have the right texture at all, they are more mushy and not as firm. I'm used to restaurant style Singapore noodles holding up quite well in the finished dish, but what I keep getting to make at home I can't even pick up the finished noodle without it breaking.

I'm a good cook, I promise I'm able to follow directions lol so I'm truly not just overcooking the noodles. I think what I'm buying you would normally deep fry to make crispy rice noodle salad or maybe cook and serve cold in salad.

I'm sure this is a stupid question, but I really need help!! lol thank you in advance, you will be saving a life and my sanity.

23 Comments
2025/01/12
05:08 UTC

0

I'm trying to make Mapu Tofu and have it have more stuff in it to be a bit healthier. What should I add?

I was wondering what type of other ingredients I could add to it to just make it have more stuff in it. I'm vegetarian so outside of meat. I can't get Asian ingredients either, I bulk buy Asian stuff when I go to the city 2 hours away. Would stufff like carrots or cabbage be good in it? I can also add stuff like water chestnuts or bean sprouts and such that I can find canned. I'm scared of ingredients that's just break the tofu when stirring. Thanks!!

21 Comments
2025/01/11
22:32 UTC

13

蕃茄煙肉絲炒河粉 tomato & bacon chow fun. I guess you can call this a Cantonese-English fusion. Non-traditional and delish

Before you come for me, I am from HK and just didn’t have any traditional ingredients for chow fun at hand :P

Apart from sliced bacon and tomato, it’s also got fried egg and carrot. Improvised a sauce with sriracha and BBQ sauce

6 Comments
2025/01/11
17:08 UTC

58

Boiled peanuts...I know it's eaten in the southern US, but I was first introduced to them by my Shanghainese parents. First time making them myself. Super easy and tasty.

14 Comments
2025/01/11
16:15 UTC

27

Is there anyone who knows where I can purchase dànjiǎo in the UK please? Loved to have it while in China. Can’t seem to find it anywhere in the West.

13 Comments
2025/01/11
10:08 UTC

1

Best knife-cut/wavy sun dried noodles? Looking for a Pami Zeng alternative with just the sun-dried noodles

I recently discovered Pami Zeng noodles and loved them. I really liked that they are sun dried and have no artificial preservatives, with simple ingredients.

The thing is it’s pretty pricey and I don’t even use the sauces since I make my own. So I’m looking to either buy a bulk package of just the noodles or learn how to make them myself. But I’m not sure on other brands, and I can’t find a video that teaches how to make the wavy texture. Any recommendations?

1 Comment
2025/01/11
06:06 UTC

0

When you order wonton soup instead of wor wonton soup, do you get the same amount of wontons, or are there more?

I’m too lazy to get

View Poll

5 Comments
2025/01/11
05:20 UTC

4

Favorite Dish Pairings? When take out ordering: mine are 1. Singapore Noodles paired crispy beef, 2. Drunken Noodles (or combo lomein) paired with barbecue pork appetizer.

Question above! I also go to an authentic szechuan Chinese food place & I always get good there when I’m sick (so much aromatics like garlic ginger green onions szechuan peppercorns clear you up, that combo with be pork with dried bean curd paired with authentic chengdu salted numbing kung pao chicken.

3 Comments
2025/01/11
02:31 UTC

37

Thanks to this community for your help on trying to make Sichuan Cold Noodle. Today I just did the noodles with the chili oil to taste the base flavor and will add your ingredient suggestions in the future

It wasn’t ‘right’ but turned out delicious 🤤

Link to the original post in the comments.

10 Comments
2025/01/10
23:27 UTC

27

Recipe recommendations for a dozen cooked salted duck egg yolks. (Ps- why 100 character minimum required for titles in this sub?!)

What should I do with this freezer find? “12 cooked salted duck egg yolks”

24 Comments
2025/01/10
18:23 UTC

3

Advice please. I am an American with no Chinese friends and i want to try this recipe and I want to know what kind of noodles to serve with it

https://tiffycooks.com/20-minutes-chinese-steamed-chicken/

Is this an authentic Chinese recipe?

Would you serve it with rice or noodles?

If noodles, how would you cook them, in broth?

I am thinking of getting flat ribbon noodles but I’m not sure

Thank you

23 Comments
2025/01/10
17:14 UTC

64

I've made my first egg fried rice noodles from: Soy sauce, dark soy sauce, sweet chilli sauce, it was so delicious

Vietnamese noodles are the best

11 Comments
2025/01/10
15:44 UTC

0

The BEST Braised Beef Noodles You'll Ever Taste! Braised beef paired with perfectly cooked noodles.

A mouthwatering journey, featuring tender braised beef simmered in a rich, aromatic broth, paired with perfectly cooked noodles and vibrant garnishes.The BEST Braised Beef Noodles You'll Ever Taste!

8 Comments
2025/01/09
17:24 UTC

98

Corn Carrot and Pork Bone Soup !This soup, known as the provincial soup of Guangdong, has been tried by almost every person from Guangdong and is loved by both the young and the old.

19 Comments
2025/01/09
14:42 UTC

36

It's my dad's birthday today and his favorite dish is Xue Cai Ro Si Mian - Snow cabbage and pork noodle soup. So I made it for him

2 Comments
2025/01/09
03:26 UTC

1

Rice noodles - is it eaten outside of Guangdong, Fujian and (arguably) Yunnan? Now I notice that it is only a thing in Guangdong and Fujian

As far as I know I never heard of any Chinese eating rice noodles unless they come from Guangdong, Fujian, and Yunnan. Are there any rice noodles in other provinces?

22 Comments
2025/01/09
03:19 UTC

9

Help me make Noodle soup like I found on holiday in the Philippines. I'm tired of Oats and toast here in England.

Our hotel had a noodle soup breakfast station. The Hotel also had a large Chinese contingent staying so I'm assuming the noodle station was Chinese or maybe just a far east thing.

You got to choose vegetable, chicken or beef broth and then add veg and meat etc.

I want to replicate it here in England.

I get the protein and vegetables, that's easy.

What's the base soup/broth made out of? I've had a look in my Asian supermarket and I couldn't find anything. What's the easy home diy option, without making my own broth

English supermarkets sell stock ( but we mainly add it to dishes for flavor enhancement not to drink/eat by itself) but broth isn't too common and generally pretty expensive. Plus broth is supposed to be good for you so would like to use that.

Any tips on making the broth/soup for a reasonable cost and is relatively healthy.

15 Comments
2025/01/08
22:17 UTC

16

Flatmate got me this - anyone know what they are? They come in shiny foil and are white and flaky squares

Sorry if I'm on the wrong sub or using the wrong flair - Chinese flatmate got me this! It's a box that opens up into these crumbly, white, salty squares. Taste a bit like corn cakes? Does anyone know what they are? Do I have to cook them?

17 Comments
2025/01/08
21:01 UTC

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