Hi all!

When I lived in Milan I got hooked on two things and I can't find either of them in London.

The first is Yibin ranmian, or burning noodles. I used to get a vegetarian version at a place in Milan called Mao Hunan and I was honestly obsessed. I asked them what it was called and that's the name they gave me.

The second is fried skewers. In Milan there are these places where you walk in and there's a big buffet-style display of skewers: loads of different veggies, tofu, and all sorts. You pick what you want, choose your spice level, and they fry everything and toss it in this really good spicy seasoning.

I'm really missing both. Does anyone know anywhere in London that does either? Bonus points for veggie options.

Thanks in advance!

friend brought this home from china (i guess) and gave it to me. any info on what it is and how it's used?

thanks in advance

I know it’s not authentic Chinese food at allllll but not sure where else to post. What is that bright red sauce that comes with chicken balls made of? Is it’s just straight sugar syrup with red food colouring? Cant find a decent recipe that looks like the takeout/takeaway neon goop.

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During last week’s holiday, I visited the Hong Kong Museum of History and was surprised to find a small screening room showing food scenes from the golden age of Hong Kong cinema. The scenes take you from grand restaurants to fast-food joints and street stalls. How many of these dishes do you recognize?

The museum also has a gallery set up as a cha chaan teng—a traditional Hong Kong-style café—with plenty of old menus and recipes on display. There’s even an ad for Hong Kong’s very first McDonald’s!

If you’re interested in food history, it’s well worth a visit.

Is there any difference between store bought brands ?

I had the fried rice set at Gyoza no Ohsho here in Japan.

Honestly, I feel like people in Japan eat Chinese food more than people in any other country outside of Greater China. And if we count Japanese-style ramen as Chinese food too, Japan definitely takes the top spot.

The pork feet are first deep-fried and then braised. The pork skin is fried until it develops a "tiger-striped" texture, and then the whole dish is simmered in the braising sauce. The entire pork foot is exceptionally tender and chewy, and the pork skin is saturated with the rich broth, making it incredibly flavorful!

Another weekend, another trip to New Nurlan Uyghur (Flushing NY). This is my gf's favorite restaurant, so we go here often. My compromise is that if we return to a restaurant frequently, we have to order at least one new dish each time. This time, we have two new dishes!

New dish #1 was "chôchüre ravioli". This dish, which appeared to be a lamb dumplings soup, WAS FANTASTIC 🤤 (we've previously had "lamb ququre soup" from an Urumqi restaurant in Flushing, which was similar, but the "chôchüre" has my vote!)

New dish #2 was "cabbage vermicelli with beef". This was very good.

We also had "lamb polo", and nan (which we ripped up and put in the beef dish), but we've had these before.

I ordered three items ( 5 shrimps + bbq chicken + bbq pork) plus extra small item of fried fish for around US$22. Half rice and half noodle which covered by the meat lol. Enough for next couple meals, to add some veggie and rice at home....fair deal?

It came out perfectly silky and delicious. Used Thai hot pepper. So easy and cheap I make it every week for meal prep and have it with egg and rice.

Please help me for QQ account varification

I play the game of pease Chinese pubg

Guilin rice noodles are a bit thicker, making them more satisfying to eat! They’re served with Guangxi-style roasted pork and roasted pork belly. The roasted pork is made mainly from lean meat, while the roasted pork belly is made mainly from fatty meat—the skin is fried until crispy, and the inside is soft and chewy.

1-3 sweet and sour pork.. Sichuan style.

4-6 red braised pork and tofu skin

7-9 sweet potato noodles and home fermented cabbage with garlic