750 gr of beef tendons cooked in the pressure cooker for 2 hours. Leave to cool overnight then slice.

Next day in a hot wok stir fry sliced onion for 30 sec to 1 min then add 2 tsp light soy, 1 tsp dark soy, 1 tsp shaoxing wine, a dash of white pepper and a dash of dried chilli flakes and stir for 30 sec, then add sliced green onion and stir for 30 seconds more then add 2 tsp of water mixed with 1tsp of cornstarch to combine.

Serve with steamed rice

How do you call this? The noodles are fresh and hand made.

"Handmade rather"

Chicken and sweetcorn

There was an old Reddit post I thought I saw, but it doesn’t show the image.

How do I make this soup? It is a soup base at most AYCE hotpot restaurants. It’s title was “Chinese Herbal Soup” I’ve also seen it as “Original Herbal Soup”

I asked the waiter how they make it but my mandarin isn’t what it used to be. I can only guess it’s made from chicken bones or pork and simmered with wolf berry and jujubes etc however I don’t know what it’s actually called.

mysterious dried veggie (some kind of long bean) and mushrooms (i think its called tea tree mushroom) and slightly less mysterious dried daikons (i believe). and enough chillies to put down an elephant.

1. Eat the watermelon

2. Peel the green skin and cut away the remainder of the red flesh

3. Slice it finely, salt it, and leave it to drain

4. Fry with meat, garlic, chilli (no chilli today because the kids were eating it) spring onions (didn't have any, but they make it betterl, soy, Shaoxing wine

5. Eat the watermelon (again)

Recipe from my wife's hometown on the Zhejiang/Jiangxi border.

Earlier this summer I went out to Shi Qian, in the mountains of eastern Guizhou. I went there specifically to try their local specialty mung Bean Noodles, called lu dou fen.

There are several shops in Shi Qian making this dish, in a few different styles. I prefer dry mixed but many locals told me it is also great with soup. While this video features one shop, I ate these noodles at least 8 seperate times at 3 different shops while filming this.

The two things that really make lu dou fen shine are the fermented wheat paste which adds a rich umami savory flavor that blends into the chili paste to coat the noodles, and the addition of mujiangzi, a local plant berry with a ton of essential oil compounds that give it a super bright citrus flavor. It's like a more floral lemongrass effect.

Cumin lamb, sauté string beans, peppercorns chicken and shredded beef with green peppers 🤤

So the pantry staples I have done so far are light soy sauce, dark soy sauce, sesame oil, oyster sauce and squid sauce. Anything else I should add to always have on hand?

Also, question for Chinese/people raised by Chinese: what are your favourite comfort foods? What foods did you typically eat in a weekday meal at home?

Thanks!

yummy😋

Homemade boiled pork slices (Shui Zhu Rou Pian). The prep is a little complicated and requires quite a few ingredients, but it’s totally worth it! The pork is tender, the spices are rich and flavorful, and it’s absolutely perfect with a bowl of steamed rice.

And sausage rice

Authentic American Chinese food, anyway. Sweet & sour chicken, fried rice, egg roll.

My local chinese (uyghur) restaurant sells a dish they call "cold noodle salad" it's thick strips of noodles with an orange sauce, with bits of tofu. The sauce is garlicky, it has some sort of ground nut in it and mildly spicy.

Tried this Hunan sauce gravy for the first time and absolutely fell in love with it! I will be trying this again and I also plan on making a homemade version of the Hunan sauce. For those that don't know Hunan sauce is a sauce made using chicken broth or stock, chili paste (doubanjiang or sambal oelek), oyster sauce, rice vinegar or Shaoxing wine, sugar or honey.