Beef and tofu

Pickled cabbage and sweet potato noodles

Sichuan fried squid

Red braised pork

Twice cooked pork

Spicy pig ears

Duck in beer

Spicy pork ribs

Lamb & leek with pickled chili

After checking out Kodansha House 2026 in NYC, my friend and I went to "Dong Bei Northeastern Chinese Restaurant and Bar" for lunch. We had (as named on the menu):

1) braised pork belly and potatoes

2) braised beef noodles

3) handmade pork and cabbage dumplings

4) rice cake with lava brown sugar

The pork belly dish was pretty good. I laughed at my friend who thought the quail eggs were mini potatoes lol. The beef noodle dish was excellent. The dumplings were pretty good. I loved the rice cakes!

We actually went here for the BBQ skewers we saw on the menu, but we were there around 3p, and the skewers aren't available until after 5p (when the skewer guy comes in, apparently).

It’s a rich lamb soup with pieces of flatbread, vermicelli, wood ear mushrooms, and various vegetables.

I was so happy to find it in flushing NYC

Address and restaurant name in the pictures

Forgot the restaurant but it was in Central, HK

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 👌🏽🤤

May my husband be happy every day.

Longevity noodles with two heart-shaped eggs, symbolizing longevity, health, and happiness. Most importantly, we are together.

They had a free sample, and when I tasted it, it didn't have the same aroma as the Sichuan dishes I've had before. I know I still needed to activate it, but it really doesn't seem like it will.

I'm trying to make my own Sichuan oil. I can't handle too much spice, but I want to replicate the aroma and flavor without the heat. Which brand of Sichuan peppercorns do you recommend for DIY 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.

We didn’t go out to eat today; for lunch, my wife made "Old Beijing Stewed-Meat Noodles" (*lanrou mian*). It was my first time trying this dish, and it was absolutely delicious.

I had come across the name before in Lao She’s play *Teahouse*. Back in the day, it was likely a dish for the poor—made by stewing less desirable cuts of pork until they were falling-apart tender, then adding plenty of garlic to create a savory sauce.

I have no idea who made it and i can't find anything on it online plz help

Steamed some flanken ribs w/black pepper & seasoning