I've got some Szechuan/Sichuan peppercorns that don't make my lips numb or tingly, even when I just chew on several of them for 10 seconds or so. I would expect
I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?
Made spring rolls but still got loads of wrappers left, they came frozen so can I refreeze them?
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
I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would
I am making steamed BBQ pork buns for a work potluck. I have some steamer equipment, but small scale. I'm looking at making 60+ buns, and would really like to
Are egg rolls, common in Asian restaurants, such as Chinese, Thai, or Vietnamese (at least in America), supposed to be eaten with chopsticks or hands?
Okay, so this is going to be one of "those" questions. There was a Chinese restaurant in my town when I was younger. It went out of business, reopened out of
My friend from Hong Kong read this article that reported two deaths from Auricularia polytricha poisoning. I can't read Chinese, and thus I'm assuming his inte
I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type th
I have access to a lot of Asian and specifically Chinese grocery products where I live (Austin). However, a thing that's never been made clear to me by anything
I typically need to cook dinner a couple of hours before dinner time. When I make Chinese hakka noodles, the vegetables (beans, carrot, capsicum etc.) lose thei
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 t
My grandparents in Toronto need snow fungus to make Snow Fungus dessert soup. But they've found only ones from China. They prefer to buy locally, and are too f
So I tried making fish balls using the recipe at https://thishungrykitten.com/2013/11/14/homemade-chinese-fish-balls-the-way-they-should-be-made/ and I don't th
I went to a tea shop for Chinese New Year and the owner was incredible adamant about rinsing, sponging and reusing the tea. Is this a normal thing? Should I be
Being Chinese-American, I grew up on this stuff. The English name "Chinese steamed eggs" comes from the fact that it comes from Chinese cuisine, and that "steam
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,
I was wondering what type of flavour the black beans add to black bean sauce. Can they be switched for pinto beans or kidney beans? Is there a process such as
I'm cooking a Chinese soup base kit that I found in my local Asian supermarket (an amazing place!) But I'm not familiar with the ingredients. As some of them lo