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Questions tagged [chinese-cuisine]

180 questions
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Are mung beans grown in Japan or North America?

My grandparents in Toronto need green mung beans to make Chinese green bean soup dessert (another recipe). But they've found only ones from China. They prefer to buy locally, and are too frightened by China's countless food safety incidents to buy…
user24882
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How is baby bok choy cooked in Shanghai?

During many business trips to Shanghai I often had baby bok choy that was served in a thin (unthickened), pale yellow sauce or broth - common in restaurants in Shangai. Very delicious! What kind of sauce would this be? It had a nice flavor, but…
Judy in PA
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Can you refreeze spring roll wrappers.

Made spring rolls but still got loads of wrappers left, they came frozen so can I refreeze them?
Eleanor
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Potato Starch Coating water to starch ratio?

I made some General Tso's Chicken last night using a batter of potato starch and water then frying in peanut oil. I used just enough water to wet the starch and make it somewhat pliable but if I let it sit for a minute it was so thick but if I gave…
haakon.io
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What is the proper technique for making fried rice?

I've tried my hand at making fried rice a few times now. I seem to be getting these things wrong: Texture of rice Browning of rice I've been cooking the rice, stir frying some veggies, and an egg in a separate pan. Add rice and egg to veggies,…
Caleb
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When should I add meat/vegetables when cooking congee?

Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letting it cook until the rice has broken down. But if I do this then surely the meat and…
Tom
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What are possible substitutes for pineapple in sweet and sour pork/chicken?

Most recipes for sweet and sour pork/chicken I see include pineapple example. But what if someone does not like pineapple? What are candidate substitutes? Do they necessarily need to be fruits? What purpose/taste-component does the pineapple…
Vass
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Cooking Dry noodles without them being soggy

Could I get some tips on how to cook like or similar to Sharwoods Dry Noodles since when I cook, strain, wash and add them to the wok for cooking they always seem to come out soggy and sloppy. I've tried cooking them less but it doesn't really help…
Toeb
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Why does Chinese food reheats better on stove than in microwave?

Especially when there is sauce in the food. It seems the sauce heats less evenly in the microwave. I suspect the kind of flour used in the sauce is the problem but am not sure.
user3391
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Is 山核桃 (Chinese Hickory) similar to pecan?

I heard that pecan is healthier than Walnut. One of the reasons is that it has less Omega-6 per 100 grams, and ALA is an inefficient and therefore negligible form of Omega-3 fatty acid. Pecan is called 美国山核桃 in China, which emphasizes that it is…
Tim
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What is the perfect way to boil hakka/chowmein noodles?

Edit: I tried the method and this is the result: New left, old, right. Click for full size What is the correct way to boil noodles? I am talking about the packaged noodles and not half-boiled noodles. I see conflicting information online, and…
4-K
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What sort of Rice do Chinese Restaurants use

What sort of Rice do Chinese Restaurants use? I use good quality Thai Rice at home in my rice cooker, I have tried all sorts of brands of rice and I have tried mixing different rice together, but, I have never been able to achieve the same taste of…
Keith
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Why did my soft tofu deflate?

I froze some soft tofu cause it was halfway to expiration and I didn’t need it for a bit. I took it out to make mapo tofu and you usually simmer the tofu in warm water for a bit before you cook with it. So I did that then strained it and left it in…
user8714896
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Is there a rubric for what ingredients go into a Chinese stir fry?

Looking at these two recipes: https://omnivorescookbook.com/tofu-and-broccoli/ https://omnivorescookbook.com/ginger-chicken/ they are quite similar but have minor variations. This seems to be the case for a lot of Chinese cooking - there are many…
Tom
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Chinese chicken balls - should the chicken be precooked?

There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to BIR take-away chefs) before coating and frying, others just coat the raw chicken…
Greybeard
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