I love Chinese style ribs. They seem to have a sweet plum flavour/fragrance to them and the meat seems to be caramelised. I'd like to try this at home, how are
I have just visited China (Beijing). There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering
I love stir fried rice but can't get close to restaurant quality. Mine seems to clump or turn almost gummy. What can I do to improve the texture?
Does anyone know how to make the congee like those in Dim Sum/Yum Cha restaurants?
At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I un
So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife. Apparentl
There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?
I've been living in California for about 14 years and really miss the Chinese fried rice I would get at Chinese restaurants on the East Coast (Boston in specifi
I'm going to attempt this hot and sour chinese eggplant recipe which calls for chinese eggplant. However, I only have a "regular" eggplant that you find in the
If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a
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 conf
I love the Chinese food we get from takeaway shops, and often to save on the cost we will cook our own rice at home. This is good, but the rice never seems to h
I'm curious if it is from the Sichuan peppercorns.
My local Asian Food Warehouse sells a few varieties of Hoison sauce that vary wildly in price. That got me thinking why? Are there different qualities in prep
I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. This is before
My company is having a potluck. I want to make Chinese dumplings, but the dumplings I make require a bamboo steamer and pot to cook. I have a steamer that I u
I have a couple of weeks off of school, and thought I would try my hand at some dim sum, specifically lotus leaf wraps, but first I need to figure out how to ma
I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces
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.
Based on my subjective experience, Indian food at restaurants is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a