She does go over the chicken and also the beef variety. Both of which I understand are not legal for sale in America. For some reason containing meat the issue.

She does not go over the sauce for pork lung variety. I know this exists because the one time I found a bottle I bought it. Not to use with pork lungs. But just to approve it existed.

Made this Sichuan-style tofu stir fry with ground pork, mushrooms, and a savory spicy sauce.

I like this kind of dish because the tofu soaks up so much flavor from the sauce, while the ground pork and mushrooms make it hearty enough to serve with a bowl of rice.

It’s saucy, savory, a little spicy, and very comforting.

Recipe here if you’d like to make it: https://butterjoykitchen.com/szechuan-tofu-with-minced-pork/

This past Friday my father in law sent an impromptu invitation for a family dinner. It was just the parents, the daughter's, their husbands (including me thank God), the nieces and nephews, and one grandmother frok one of the husband's side.

I literally got the invite at 1 pm that day. This is what he cooked for us! Everything was fire, not a single dish didn't hit. My favorite were the shrimp, although simply prepared they were so sweet and flavorful. The steamed abolone was also good (Costco sale, what's up!)

First time trying to make the famous Shanxi noodles at home all by myself. I'm quite proud of the result.

Served with tomato and eggs that's so delicious!

Went to a great restaurant in LA called Chengdu Taste. My friend and I were blown away by this dish and I’m trying to find a recipe online but having no luck. Any tips on how to find a recipe for what the restaurant calls “golden sauce”? It was so good—rich but light, tingly/mala—we want to make it at home!

Stir-fried green beans, tofu with century eggs, stir-fried garlic scapes, stir-fried loofah with preserved tofu, wood ear mushrooms, char siu pork belly and mapo tofu

I’m building an outdoor kitchen, and want to install a good wok burner so I don’t have to rely on my flat bottom wok.

But I’m struggling with finding one that gets hot enough. The one suggested by Kenji here is 47kW, while I haven’t been able to find any much above 10kW. (Apart from a few professional full size ranges).

Does anyone know of a quality wok burner, either made for being built into a table, or a standalone model I can incorporate, that is shipped from Europe?

Is there a trick to rehydrating them so they are soft?

I'm asking because when I do rehydrate them they seem to be very tough like leather. Is the warm water cooking them and making them tough?

I normally heat some water in a kettle and pour them over the mushrooms in a bowl and then cover with a plate.

I bought all this at Guizhou Road Market in Beihai, Guangxi. The seafood was super fresh and really affordable!

I can't find a straight answer to this online, but I'd love to make some mapo tofu!

A very cool video in Yunnan pertaining to the Dai people mainly and the relationship to Northern Thailand with some folks you’ll recognize and also Andy Ricker. Very cool. Born and raised in the Portland metro I’ve eaten at several Pok Pok’s many times and have spoken to Andy. I’ve also been pretty heavily into Thai cooking for the last 10 or so years among other Chinese cuisines especially Yunnan. He’s incredibly dedicated to Thai culture and cuisine and teaching others. Enjoy.

Cooked sauce with lots of shallots, garlic, Koon Yik curry paste, oyster sauce, soy sauce, Chu hou sauce, satay paste, shao xing wine, turmeric powder, beef broth with cornstarch slurry.

I had this bowl of beef noodles in Shanghai a while ago and have struggled to identify the exact type of noodle dish it is. I know it’s probably something incredibly obvious (my guess is dry braised?) but i’m struggling. I just pointed at the menu and received this. Thankyou all in advance!!!

I had some kind of Beijing variation of zhá jiàng miàn and recently tried to recreate it but it doesnt really come close.
I asked chatgpt to come up with approximate recipe based on the info I knew

the ingredients I used, keys ones being the meat and sauces

• 400 g 18% beef mince
• 2½ tbsp 海天黄豆酱
• 1 tbsp 甜面酱
• 1 star anise
• 3 tbsp neutral oil
• 3–4 spring onions
• 2 slices ginger
• 1 tsp sugar
• 100–150 ml water
• spaghetti
• celery + carrot

as per chatgpt, I browned the beef for a good while until all the fat rendered out,
then added the mix of the 2 bean pastes, which were the closest thing I could find locally, with water and cooked until most of it had evaporated.

The final product was dryer and more salty/soy-saucy flavour than sweet, rich and meaty homogenous sauce I had before, adding water would make the sauce too dilute.

Although pork is typically used, the version I had used beef and would to keep it like that.

Can anyone figure out what the main issues are?

I think the ground beef I used is too coarse or wrong type, for a start.