Can someone suggest a reasonable facsimile for Chinese XO sauce? I have Korean gojujang (red chili paste), red chili flakes, miso, dashi, fish sauce, anchovy pa
Soup dumplings, or xiao long bao, are made by combining ground pork with chilled gelatinized pork stock inside a dough wrapper. When steamed, the gelatin stock
In Toronto Canada, I've bought different BIG, raw scallop species like at Whole Foods Market. They are big like HK restaurants'. After I add oil to pan on cook
My grandparents saw, but didn't take, these online images at Chiu Chow Garden restauarant in Central, Hong Kong. They can't remember which website: perhaps Op
Doesn't this waste water? I screen-shot 7:45 of Executive Chef Sze Man Sui at Yè Shanghai on Kowloon Hong Kong. and 0:42 of Paul Lau at Tin Lung He
Is the towel to prevent heat and injury? Aren't their woks' handle insulated enough? If the insulation falls short, how's a towel a stop-gap? What if the chef
Last updated Mar 25 2019, this Serious Eats article proffers the WokMon to approximate wok hei. This is a type of wok ring or burner, right? I know electric
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? Res
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 outsi
Why do some Chinese dishes, namely braises and soups often call for rock sugar instead of regular sugar. Does rock sugar have any properties that would make it
I'm looking for a particular type of bean curd which I used to get from a Chinese restaurant a few years ago before it closed and I haven't been able to find it
Many times when buying Kai Lan: and Choi Sum Chinese shop staff heartily say Cut flowers. Don't eat them. Flowers have insects. Are they correct? Ho
Can someone tell what is the food here?
It is widely believed in East Asia that cooking rice on a fire pit, with firewood as fuel, allows one to make the most tasty rice. Both Cantonese pot rice and J
Many Chinese restaurants in Toronto serve Yellow Fin Garoupa or Grouper — 黃鰭斑. 1. From pictures beneath, are they live and fresh? Or
I've become obsessed with Lao Gan Ma brand chili sauces. This "Old Godmother" brand sauce is apparently a phenomenon in China and feels like it's about to break
After a couple months of cooking with a wok my uncle gave me because he didn't use it, I was very pleased to see it seemed to be developing a nice patina. I
I followed a recipe for sat and pepper chicken, where I fry for 5 minutes, then let it rest then fry for a further 2 minutes before adding to the pan with the v
I used to go to a Chinese restaurant near my house for years and I usually ordered what they called "Hunan Chicken". It was breaded chicken pieces, similar to w
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 the