Chinese
Advice, Questions, and Discussions about Chinese
-
How do you make sure dumpling meat doesn't dry out?
-
Ideas to freshen up green bean leftovers?
-
Substituting live Arbol chilis for dried ones
-
Help! The dough did not rise AT ALL, first or second time. Now I'm rolling them out and they are as thin as dumpling wrappers. The only thing I di...
Recipe Question For: Momofuku's Pork Buns -
fried rice
-
How long does gelatinized broth keep?
-
Chinese New Year party for 20+
-
Chinese Hu Jiao Bing Recipe? (Chinese Baked Meat Pepper Buns)
-
What are some authentic Chinese street food?
-
3 items are not given in the ingredients. What are the quantities of dark soy sauce, black vinegar, and hot chili oil?
Recipe Question For: Chinese Braised Pork and Broccoli -
Recipe for lamian or hand drawn noodles? Specifically, can anyone answer the high gluten vs low gluten flour conundrum?
-
Chinese baked bbq pork buns
-
steamed bun dough won't rise!
-
what are you making for chinese new year?
-
Soy Sauce Chicken
-
I'm thinking of making Hunan-Style Tea-Smoked Chicken from epicurious.com. Do you think I could use green tea instead of black?
-
Recipe for Chinese Beef Roll
-
Chicken and cashews...can I substitute peanuts?
-
La Mian - Chinese hand-pulled noodle DOUGH recipe needed. I have been wanting to make hand pulled noodles. I have watched all of the videos...
-
Does anyone have experience cooking with rice powder? I finished reading "The Last Chinese Chef" by Nicole Montes and am dying to make the...
Showing 1-20 of 21 results
