This is a holy grail of mine. After eating it at their Manhattan Chinatown location years ago I’d tried making it at home many times, but I never hit the mark. The various recipes out there are all pretty good, but just didn’t have the same flavor. But this time I used a combination of recipes and it was pretty spot on :)

I did the lamb from this recipe: https://omnivorescookbook.com/cumin-lamb-noodles/#recipe

With noodles from this recipe: https://redhousespice.com/biang-biang-noodles/#wprm-recipe-container-7073

And chili oil from this recipe: https://www.seriouseats.com/xi-an-style-chili-oil-recipe-12023200

Put the lamb over the noodles and hit it with a generous amount of the chili oil 👌🏽🤤

This is my final project for my Saucier culinary class

I have to document each step with pictures and a recipe that serves 10. Plus plate it. This is the result of my plating, tell me which pic you think is better.

Thanks 😊

No Chinese culinary tradition is beyond my taste.

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?

Anyone grow Asian produce or any produce that is popular in Asian cooking? Besides the obvious scallion which is pretty easy. Looking for ideas to grow stuff that takes little effort or have high yields to maybe save a trip to the Asian grocery store.

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??

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.

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?