I ordered them without having anything particular in mind to cook them in. Since I have so much, I figured it wouldn't hurt to ask if there are any less obvious dishes to use them in. I should also clarify that I'm looking for vegetarian suggestions.

I had these at someone’s house a couple years ago but I haven’t been able to find them. It’s these little matcha/green tea things, around 1x1 inch squares. They’re solid throughout, no filling or anything, the whole thing is solid green. On the top, they had a Chinese character embossed, but I’m sure this could vary by brand. The texture is flaky and dry, but melts in your mouth quickly. If anyone can help me find them, that’d be great, because I remember really liking them

As the title says, does anyone here know the recipe? And which chili should one use for making this awesome dish?

I rinsed the beef beforehand, then soaked it in baking soda for 40 minutes, then rinsed it again.
I used 1/2 teaspoon per pound.
I could ask in other forums, but I am studying the chinese methods.

-Thanks

POSTSCRIPT: Thinking about it further, i think I might not be cutting the beef thin enough. My sizes I cut are the size of ping pong balls. Any smaller and I wouldnt be able to fit them on my meat rack i put on my pan to bake. they would fall between the rack rods if smaller. i will try cutting them smaller.

I also used the correct amount of baking soda. I tenderized for 40 minutes. And the beef was still chewy. I also washed the beef pieces with water before i mixed it with baking soda, and also after it soaked in baking soda i rinsed it again to rinse the baking soda from it.

So if its not baking soda that American chinese take out restaurants use to make their meat so tender. What is it? I suspect it might be brining the meat. Or maybe a meat tenderizer powder, or fresh pineapple puree/juice.

​

https://preview.redd.it/pin9yegzizsc1.jpg?width=1276&format=pjpg&auto=webp&s=43aff8834a10a67ce6a145a2399e27d12d31b812

When I was younger we used to eat Chinese semi-regularly and would always get a dish that had beef, cream, and whole (green?) peppercorns. I ate Chinese food again last night and ordered a similar dish. My partner loved it and I would like to recreate.

Alas, searching online for ‘creamy Chinese pepper beef’ and other variants has not come up with anything similar.

I realise that it may not be authentic, and I might be searching for the wrong thing. Does anyone have a recipe for this or can point me in the right direction?

I posted earlier, asking if anyone had tried doing this. One person responded and had tried it, suggesting that I bake them, which I did. I also finally found a YouTube video where someone did this and they also baked them. It was in Chinese, though, and my mandarin just isn't that good, so I was able to follow but couldn't get all the nuance.

I made my usual scallion cake recipe and rolled them out thinly, put filling in the center (I used the filling from the video), closed it up, put on a baking tray, brushed with oil and baked at 425F for 10 minutes, then at 400F for another 15 minutes.

They are delicious--crispy on the outside, juicy meat filling on the inside, heaven. I had the with homemade chili crisp and some sriracha. Heaven. The best of two worlds--Xian Bing and Cong You Bing (scallion pancake).

Hello everyone, I'm interested in cooking Chinese food, since I know Chinese cuisine is very diverse.
Though I'd like a some help finding dishes/regional cuisines to cook.

I prefer to cook complex dishes which incorporate lots of spices, veggies, and uses food pastes as well. Some ingredients I like are: onions, rice, tomato, chicken, aromatic herbs, zucchinis, yogurt, lentils and chickpeas.
I also love cooking stir frys, braises, and stews.
So pretty much, I enjoy making food that are complicated and takes some effort to make.
Other cuisines I like are: Indian, Middle Eastern, Japanese, and Korean food.

Thanks!

As the title states, has anyone tried making Xian Bing by using an uncooked scallion pancake as the wrapper?

I love Xian Bing and I love Scallion Pancakes, so I thought why not combine the two?

I've done Google searches but can't find any information or recipe for doing this. I saw one YouTube video (which I can't find now) and they did this using a frozen scallion pancake dough wrapped around the meat filling. But, they baked theirs instead of pan-frying.

I'm just wondering if it won't cook correctly by pan-frying for some reason.

Anyone tried doing this? Any comments, suggestions or tips are appreciated.

I might just try this tonight, so if it works I'll post the results.

UPDATE: I did it and I love them! Perfect combination of scallion cake and Xian Bing. I call them Cong You Xian Bing. I posted a picture here: https://www.reddit.com/r/chinesefood/s/ykueLJPzCf

I'll be visiting Chengdu/Chongqing for the first time this winter and have some questions. I love Sichuan cuisine, especially hotpot, and wondering how the Chengdu/Chongqing hotpot differs from Haidilao hotpot (the only reference point I have). I've been to tens, if not hundreds of times to Haidilao in the US and Korea, and does the spice&flavor differ? Thanks a lot.

Hello everyone I need a recipe of Tongguan Roujiamo but only the dough of it. If anyone can help I will be very glad.

Has anyone ever had the valley chicken at the Valley wok in Chesterfield Valley Missouri? It is a very dish that only they make. Wondering if anyone has ever had anything similar?? I moved to Florida and I miss it so much.

Mainly sweet potato and cassava starch with “fern root” 蕨根 (which I assume makes it black)

I'm wondering about how to use the little bowls at hot pot restaurants.

Context: I'm a white guy, and I've only had hot pot twice at this restaurant in a college town. They have a tray of ceramic bowls next to an assortment of flavorings and sauces- soy sauce, peanut sauce, sesame oil, minced garlic, red bean paste, etc

My thought is, I'd get a new bowl every time I want new sauces. Get a bowl with some sauce in it, go back to my table and add broth, eat that soup. Then get a new bowl for new/different sauces, repeat. This means I'm never bringing something that I ate from and dirtied with my mouth germs to something that others are eating from.

The reason I ask is that I didn't see anyone else with a small stack of bowls on their table when they were done eating 😅

How does this work in a restaurant setting? There's a language barrier and I couldn't easily ask the staff working there. Did I incorrectly assume how the bowl/sauce thing works?

I want to keep going back there because the soup is really tasty and it's a fun process- I don't want them to hate me if I'm making a bazillion extra dishes for them to wash 😂

I was in a club and they gave us a these sliced cucumbers with that red dip. It was so delicious and salty, I really can not wrap around my mind what it could have been! Edit: It was 0% spicy

This was so good! Served with peanuts and cilantro as the other sides. Really appreciate any help!

My girlfriend has them shipped to her along with her normal work packages. I was wondering if anyone could identify them?