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Questions tagged [chinese-cuisine]

180 questions
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How can I make Chinese chicken fingers like in the northeast USA?

Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conform to the shape of the chicken. Google has been no help in finding a recipe (though it…
Dave Ceddia
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Vegan binder for chinese style dumpling fillings

Common recipes for potsticker/wonton-style (thin wrapper) dumplings use egg as a binder for the filling, to make it easier to work with and to displace air. For comparison, if you make a filling with no binder, it will be hard to place without…
rackandboneman
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How to make Chinese-style cornstarch coating stick

The other day I prepared General Tso's Tofu. It tasted good, but the result was not quite what I wanted. Like with many other Chinese dishes, the tofu cubes in General Tso's Tofu are coated in a thin jelly-like layer consisting of cornstarch, liquid…
henning
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Is rice supposed to be eaten with chopsticks?

This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception, as rice is too hard to pickup with chop sticks (though in my opinion if it's sticky rice…
Celeritas
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how do I get the salt out of my chinese take out

I bought some overly salted Chinese food ( I did not know it at time) and took most of it home. Now I would like to get the salt out so i can it eat. Do you have any suggestions?
Lois Remick
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What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?

I have seen people mentioning this and I've heard it's available in Chinatown in NY or in Hong Kong but I can't find it listed anywhere for sale online. I think this is because I don't know the term for it so if anyone can help with a name or a…
petenelson
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What is the difference between "Mongolian Grill" and "Hibachi"?

For years I have been frequenting Chinese restaurants that feature "Mongolian Grill" (or Mongolian BBQ depending on the location). Recently I tried a new place that had (what they called) "Hibachi", which looked very similar, and I originally…
Cos Callis
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Chinese Hoppin' John

In the American South, Hoppin' John is a popular New Year's meal. In honor of the Chinese New Year, I would like to make a Chinese variation on Hoppin' John. In place of bacon, I thought I'd use BBQ Pork. However, I am unfamiliar with legumes…
wdypdx22
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is Doubanjiang (sezhuan hot bean paste) an acceptable substitute in recipes calling for gochujang (Korean hot sauce)?

These days I keep on seeing repeated shout-outs to gochujang, which is not available where I live. However, I do have a container of Doubanjang just sitting there in my fridge, taking up space. Would it be a reasonable substitute in recipes calling…
Doug
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Making Douchi from scratch

How does one make Douchi (Chinese fermented black beans) from scratch? I've tried searching the web and haven't found anything. I imagine it can't be too hard, since it's mainly just fermented soybeans. Anybody have any idea of how Douchi is made?…
Nate
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How can I make 'Santon sauce'

My local Chinese restaurant (Happy Chef on King St, Sydney for anyone who's interested) does a very simple dish of a half crispy skin chicken, served with rice and a sauce that they call 'Santon sauce'. It's the most ludicrously tasty sauce I've…
sam-w
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Is asking for a "Chinese menu" in a Chinese restaurant a common way to get more authentic dishes?

At a Chinese restaurant I went to in Sydney, Australia, I asked for a Chinese menu in addition to the default menu supplied. The "Chinese menu" had dishes' names written in both English and in Chinese, and I found that the dishes listed there were…
Andrew Grimm
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Szechuan fish soup ingredient -- what is it?

I got a fish-and-pickled-cabbage soup the other day at a Szechuan restaurant that had these things in it that looked kinda like this. They were translucent off-white, about 2 inches long, and maybe an inch across. They had a light but chewy texture,…
user25359
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Why are my Baozi shrinking?

I've tried to make Chinese Baozi a couple of times now together with my girlfriend, who is half-chinese and knows the dish from her mother. We tried them according to various recipes, and in our latest attempt I even tried to pour all my knowledge…
NebuK
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What is the "hot" and "cold" category that Chinese culture separate their food into?

I am unsure if this categorization of food exist only in Chinese culture or if it exists in other (Asian) cultures. In China, a lot of the food is separated into either "cold" or "hot". Some examples of "cold" food types are: most fruits (apples,…
Jay
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