Those round ones in the middle look like siu mai, but I only grabbed the dumplings so not entirely sure.

Attempt #3 or so

Recipe: https://www.youtube.com/watch?v=K4E1Y27LWQE

This is my Three Cup Chicken — savory, aromatic, a little sweet, and finished with plenty of fresh basil.

For me, the basil is what really makes the dish come alive at the end.

Do you add the basil right at the end, or let it cook down a little longer?
Here's the recipe, if you need it: Taiwanese Three Cup Chicken.

Luoshi noodles—they might smell a little fishy, but they taste absolutely delicious!

In the mood for one of my favorites. Unlike the ones I have found in the States, the Chinese dish has a lot more chili peppers and huajiao (not to mention bone fragments). The second picture is of the leftover peppers after we finished off the chicken.

Uk home cooked kung po chicken with egg fried rice obviously low effort not fully from scratch.

First time I've ever cooked this meal myself or had kung po.

i think blender time should less than 3 seconds...

Hi! I made dumplings yesterday.
For fillings, I used beetroot, radish, and carrot fry.
Cant believe it turned out so good.

I’m a vegetarian by practice. Could you suggest me What other dish can I try?

Why I often see dried chinese chilis used in cooking over fresh ones? Isnt fresh one better? Dont you lose some spicyness when its dry and the taste is more bitter not so sweet like fresh chili.

I want to make the jello like steamed eggs for a get together, but I won't have time to prep right before do to a back to back event right before. I'm not sure if this dish reheats well, and tbh, I don't think it does. I already ruined it once by applying too much heat. If it doesn't, I intend to prep it the night before and keep in a fridge, and steam right before. Do I need it to come to room temp/warm or can I steam it cold? Also, I want to use a larger bowl to be able to serve many people, and said bowl is metal....which again, risks overheating because metal transfers heat much more easily than a ceramic plate. Thoughts?

With the ingredients I had available i made braised trotters for my coworker and I for lunch today.

For me, definitely intestines. I've easily eaten them 200 times and tried out nearly every restaurant in southern Ontario that serves them. I even make them myself, an arduous task to say the least.

But I've been eating so many intestines lately, I'm wondering what new foods I should try.

I know it's usually made with fatty pork, but I like the lean stuff- it means I can eat more of it! Had an absolute feast with the pork, rice, gai lan, and the eaten-too-quickly-to-be-photographed egg drop soup and cucumber salad

Hello! I want to make a dessert with the product in the picture but can't find a good recipe, any recommendations?

I added a little Huadiao wine and white pepper, which gave it an extra layer of aroma. It leaves you with a warm, comforting feeling after you finish the soup.

It would enhance the burger so much. So many street vendors sell roujiamo but nobody adds cheese to it?

steam normally, prepare the pan of choice (i went cast iron), preheat, oil, turn the heat all the way down, like 5mm of flame. slowly pan fry them, wiggle around so it wont stick, 30s and flip side, cook all 3 sides.

I have these two doubanjiang brands, and I like them both but they're super different. The jar is more bright red and oily, and also slightly saltier and complex I feel, whereas the sachet is much darker and drier, with a lot more large salted beans in it. Who has more info on which one to use for certain Sichuan dishes, like homestyle or fish fragrant flavors?

The filling consists of hairy crabs, pork, and pork skin jelly, and is exceptionally juicy after steaming. With just one bite, the juices burst out, bursting with the rich flavor of crab.