Is there a brand that makes a bean paste (could be soybean paste, not necessarily broad bean paste) that doesn’t use wheat flour as an ingredient?

The wonton soup or egg drop soups from Chinese restaurants always seems to have a rich broth even if it is thin. Making wonton soup at home, the wontons are the easy part. Using store bought chicken stock always results in a disappointing broth that is thin and almost flavorless compared to restaurants. Any suggestions for making Chinese chicken soups richer?

Hi! Former Shanghai resident here. I remember, during my office lunches, I used to order a dish I've been trying to identify since then. This was a sort of pork (?) and vegetable mince (generic so far, I know) that was then put in some concave mantou. I think I recall ordering this from a relatively commercial (like a chain maybe) Sichuan food restaurant. Does anyone have an idea of what it might be? What about the mantou? Is it an actual dish with a name or was it a restaurant invention? Thank you!

I’ve had some version of this a hundred times in my life. I can’t remember what it’s called when I order it off the menu because it’s so long. Some sort of spicy chicken. Maybe Szechuan. I used to work the door at this small Irish bar in south Boston during college and there was a Chinese food place right next door. Almost every night I would order this and I just remember loving it every time.

https://youtu.be/nwyHHA4ToMI?si=emDQJQF6CrWBeUR2

i know most throw these in soups (so no condiment), but i like to steam them and eat them with a condiment, sort of like a pot sticker. as a non-asian i grew up eating gefilte fish balls, and all these chinese fish balls and fish tofu seem like a much starchier version of gefilte.

so it occurred to me, why not use a strong horseradish +sweet as my fish ball condiment (like i used to eat gefilte) and i think it's great! i'll combine horseradish(or wasabi if you can afford that) with hoisin sauce or duck sauce(sweet chili sauce) sometimes alone sometimes with mayonaise added - and they compliment most varieties of fish flavor starch i get frozen in flushing ny under $4/lbs.

btw, an idea for fish ball lovers you can borrow from the local kosher market you may live near;
they sell loaves of frozen gefilta fish under $4/lbs which has a lot more fish than starch in them.
(avoid all the gefilta sold in jars and cans)
let it defrost, cut it into fishball size cubes, then cook as you would your fish balls,
you get nearly the same texture item with higher fish% included at the same price.

I prefer the hot mustard in the to go packets as opposed to common supermarket brands like Beaver, Sun Luck and Dynasty. I'm willing to buy the small packets in bulk or make from scratch using dried mustard powder. I understand most Chinese hot mustard includes a little vinegar. Seeking recommendations for brands or a recipe to make at home.

Question in title.

Hi. I’ve recently gotten into hotpot - bought my own cheap electric one. I use the Lee Kum Kee Szechuan soup which is lovely.

My question is about the beef. I get very thinly sliced and cook it without rolling it. It always seems to turn to a grey colour, instead of the regular brown that you usually see when cooking beef. Am I cooking it too long, or to hot or something? The heat is on the lowest setting (sorry, don’t know what this is in degrees, but it’s boiling), and I only cook for 5-10 seconds.

Thanks in advance!

I’m able to get things like chives, Chinese radish, and Chinese eggplant, but it not these ingredients

Is this page for real Chinese food or for American Chinese food?

Love anywhere people know that slept Guokui always looking for them anywhere around the world

I tried some just crushed up - POW what a huge lemony flavor, then a little numbing. I then added a bit of salt and sesame oil. That was really interesting.

It almost coats your tongue - my plain flat water tasted like it had a bunch of lemon juice in it. It was wild which got me to thinking - what on earth can I pair this ingredient with?

Any recipes would be helpful.

I love congee so I bought this mixed congee bag. On the back it says to just cook it (no set amount) in 2L of water. I tried it in my rice cooker on the porridge setting and it came out way too watery.

What's the water to rice ratio for something like this?

It's basically hand pulled noodles in a spicy sauce with braised beef and Bok choy. and I love eating it. When i travel i always try to find it elsewhere but it doesn't exist anywhere else. Can anyone help me with the name of this dish or is it know under a different name?They call it spicy sichuan noodles but in their menu it's named as below.

https://preview.redd.it/u49izro4sxxd1.jpg?width=710&format=pjpg&auto=webp&s=ac5d63b42db0db3f894b1f2d93ffe223b5a76ed6

https://preview.redd.it/4w0y7b7drxxd1.png?width=1162&format=png&auto=webp&s=61016bb89121ec80c65b87efc2013dc832cd3e66

https://preview.redd.it/sws2rb7drxxd1.png?width=1170&format=png&auto=webp&s=01e7bedd8f197e6b553bbcee19f1a099aa81abe9

https://www.youtube.com/watch?v=SGbqLEhaM5o

As requested, if someone would do me the kindness of translating the ingredients from this video, amounts, and baking temp/time I would be so appreciative!!!