Steamed some flanken ribs w/black pepper & seasoning

lol

I have an anaphylactic allergy to shellfish: shrimp, crab, prawn lobster, crayfish etc. I’d love to go to dim sum and of course read menus but other than the obvious har gao, siumai type things where you can clearly tell it’s shrimp, are there any dishes I should be wary of? Like something commonly flavored with dried shrimp/shrimp paste? For example, many kimchis use dried shrimp, Thai curry with shrimp paste etc. that you wouldn’t know to ask about unless you had seem a recipe.

I have this little card i made as well- does it clearly convey what I want it to?

My husband put together this recipe for twice-cooked pork inspired by our travels!

Hope you guys enjoy it too! 🙂

Kolo Mee (干撈麵) and some kind of fried pork and egg over rice.

Both very good, and so cheap.

I've been trying to find a nice east Asian cookbook but stuff I find around is usually written by Westerners and I'm like... 🙄 yeah okay. I would like to learn how to cook 重庆小面, or taiwanese 牛肉面. Perhaps 包子. I also love Korean cuisine but that would be my second choice. I'm less into Japanese food at the moment. I should say I live in the UK... Any tips??

雲南過橋麵線 is a pretty famous dish in Yunnan. I got the mushroom and shrimp combo.

The presentation is basically karma farming.

I having it in the ancient city of Dali in Yunnan was the chefs kiss.

hey all, i’ve been eating the weilong la tiao for a long time and I really enjoy them, but they are a bit too sweet and not spicy enough for me. A chinese friend I had once gave me some that were chewier, had lots of sichuan spice, and were a bit more salty rather than sweet- the specific ones he gave me had more of a “slim jim” shape rather than a strip. what are some good spicy la tiao brand i can find in the us?

Rainy day.

Homemade rice noodles today 🍜 — topped with chives, bean sprouts, shredded kelp and my own diced chicken meat sauce. The sauce is made with diced chicken, wood ear mushrooms and shiitake mushrooms. One of my signature dishes: delicious and easy to make! I can have my launch in 20 mins ✨. And I'd love it if you shared your own signature sauce with me, I want to cook different sauce in future.

I will take videos when I make the chicken sauce next time and share it with you all~~

Are there online sources for finding small batch artisanal traditionally made Chinese soy sauces?

There are lots of sources for Japanese ones like Japanese Taste and The Japanese Pantry and even a decent selection of Korean ones out there like from Kisdoondo and Q-Rapha but I can’t seem to find much which it comes to Chinese options.

I know Mala Market has one brand, but aside from that all I can seem to find are mega-brew options from the likes of Lee Kum Kee, Kimlan, Pearl River Bridge, etc.

I’d love to be able to find something truly small batch, made by hand and fermented in real open air jugs or wooden vats, ones that use real wood fires to heat the rice and soybeans, that age for multiple years, etc like I can find with Japanese and Korean options.

I’ve read travelogues where people have visited such places where they’re made small-batch by hand using centuries-old equipment and methods but those never seem to be available on the market in the USA.

Is there a Chinese version of a site like Japanese Taste or Kim C Market that I’m completely missing where I could find things like that?

At noon, I visited a well-known little eatery in Jiashan County, Jiaxing City; I walked in at 11:30 and managed to snag the very last table. We ordered pomfret, shredded eel, shrimp, and beef with water bamboo shoots. The chef really knows how to cook—I’ll definitely be back!

Which rice cooker would you recommend besides Zojirushi?

I’m from Croatia, and while there are a few Zojirushi models available here, they’re just way too expensive. I’d love to be able to make rice like the kind you get at restaurants that serve Gambian rice, but I’m not sure which rice cooker to buy. Everyone seems to recommend Zojirushi, but it’s simply too pricey here.

Any recommendations?

In Fuzhou, so tonight we had a local specialty: lychee pork. Although it has lychee in the name, it's not in the dish. This dish had taro along with the pork, although another version of the specialty has water chestnut. I'm hoping to find that one over the next few days.

[UPDATE] I did it!! I just had to add double the ginger.. it needs 2 tablespoons. Not sure why most recipes say 1! No need for egg white or gelatin - just ginger, milk, and a bit of sugar to balance out the ginger.

SUCCESSFUL RECIPE:

Ginger juice - 20g

3.25% homo milk - 180g

White sugar - 1-2 tsp

- I heated the milk to 170F
- I grated the ginger skin too, my ginger was in the fridge
- Right before I poured in the milk, I gave the ginger juice a quick stir
- I poured the milk from 6 inches high
- I used a small round bowl and put lid on top

------- Original post:

* Image is just for reference, not mine

I've tried making this dessert like 4 times now and all have failed. It tastes delicious but doesnt curdle at ALL, I'm just drinking milk... it's driving me nuts, someone please tell me WHAT I'm doing wrong?

What I use:

185g milk (homo 3.25%, I've tried it on its own and also with 1 tbsp of 18% cream to make the fat higher) - the brand I'm using is "Lactantia, PurFiltre"

1 tbsp Fresh ginger that I grate and juice with a strainer

My technique:

The ginger is freshly juiced and doesn't sit out more than 15m

The milk is heated with a thermometer until 170F

I give the ginger juice a quick stir before I pour the milk in

I pour the milk from 7 inches high

I put the lid on immediately and don't touch it for 10 minutes

When I check on it after 10m.. it's still liquid... :(

At this point I want to give up and say it's fake news, but I've personally had this dessert at restaurants before so I KNOW it's real.

Twice cooked pork has always been my favorite, I grew up eating it at my local restaurants and it's usually the first thing I order at a new place so I can judge them lol. I can't read Chinese but I think I bought the correct kind of doubanjiang for it. I used pressure cooker for the pork belly and tried to follow the Woks of Life recipe to the letter.

Anyway I think it came out delicious, maybe not restaurant quality but a hell of a lot cheaper. Made some poached gai lan in coconut broth on the side, everything was great!