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Questions tagged [chinese-cuisine]

180 questions
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What's 香茜 or 芫荽 in English?

Many Hong Kong Cuisine restaurants use 香茜 or 芫荽 in soup dishes. Please see the picture below. Are 香茜 or 芫荽 the same species of plant? What's the correct English translation? I'm hankering to buy it in the USA. Different Hong Kong waiters…
user91594
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What is this seafood that I bought in a Chinese market?

Can someone tell what is the food here?
user42493
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What's the better substitute for Shaoxing wine?

We've had a number of questions about Shaoxing wine, including this one. However, I have one that I haven't seen directly addressed either here or on the outside websites I've been able to find: Is straight dry sherry actually the best substitute…
FuzzyChef
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Why'd Cantonese restaurants desire 40,000 BTU for soup?

Out of curiosity, I was reading about this Metallic Mold Blower Wok Range (1 Burner 1 Soup Pot). Here's another. Did I pin-point the Soup Burner correctly? Residential gas stoves range from 400 to 18,000 BTUs. Why the necessity for 40,000 BTU?…
user91594
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Why does day old rice make for a better tasting fried rice?

I'm trying to understand what is it about day old rice that makes it better for fried rice, and how exactly to store day old rice for fried rice. Specifically, what exactly am I aiming for when storing cooked rice for a day to make it optimal for…
yuritsuki
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What do the numbers used to differentiate Chinese slicer knives mean?

I have a Chinese slicer knife which I bought quite a few years ago, but never much used, it is a stainless steel 3 rams number 2. I am doing more Chinese cooking now, but when reading in my cooking books what to look for in a cleaver struggling to…
jaz9090
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How do I get paper-skin duck breast?

I want to make Cantonese-style roasted duck but a whole-duck is too much for me and I have only a small oven so I want to try using the thigh or breast only. My problem is I can't make the layer of fat underneath the skin melt down. With…
Miii
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What fish can be used for 'minced fish' in Chinese cooking?

I tried using mackerel which gave a good texture but was a little strong in flavour. What else can be used and readily available in the UK? When I was in hong kong I was addicted to fish balls from the street food vendors. I took a dim sum lesson…
worthwords
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Chinese crispy beef with minced beef instead of slice steak?

I've read up on a fair few recipes for Chinese crispy beef, but they all call for a beef steak to be sliced up, such as topside, rump, sirloin. But I cannot find any info or recipes on substituting slicing a steak with using minced beef instead. I…
James
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Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?

So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Since I am the only one who will be doing all the cooking myself for 10-15 people, I want to…
Neels
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Sous Vide Pork Butt Char Siew (Chinese BBQ)

I want to make Char Siew (Chinese BBQ pork). I also want to try it sous vide up to medium rare, then finished under the broiler to get that nice caramelized outside while basting. This way it ends up medium. My question is, I'm using pork butt,…
dboshardy
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How to prepare this (Chinese) snack?

I've bought a bag of small dried and salted fish at my local Chinese market. My guess was that the thingies could be eaten right out of the box, but they are too bony and salty. I guess they need some kind of desalting and perhaps frying, but not…
Dr. belisarius
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Panda Express style Chow Mein

I find myself addicted to Chow Mein served at Panda Express, and have tried cooking it several times, failing each time. I have followed these…
Vigrond
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What is a more common substitute for Shaoxing cooking wine?

I have never cooked with Shaoxing wine, so I'm not sure what would be its best substitute.
delwin
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Can anyone identify this Chinese candy?

We just grabbed our customary mint on our way out of the Asian Bistro by our house but when we opened it, it wasn't a mint and the wrapper was almost all in Chinese (I think). It was an Asian bistro, but most of the food was Chinese, so I'm…
Rikon
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