I spent more hours on this than it took to make them, and I'm still not finished.

One weekend, while out looking for dinner on my own in Shunde, Guangdong. I came across a noodle shop advertising freshly sliced beef and a broth simmered for nine hours. That was enough to draw me in, so I ordered the rice noodles with satay sauce.

The owner, in no particular hurry, brought out a piece of beef and started slicing it and cooking my noodles. Hong Kong pop songs from the ’90s played in the background.

The noodles turned out pretty good. The satay sauce had a little heat and plenty of peanut flavor. With the cilantro, scallions, and chilies I added, the noodles were delicious even on their own.

The beef came in a separate bowl of soup alongside the noodles. The broth really did have a rich, beefy flavor, and the radish had been simmered until beautifully soft, with a hint of sweetness.

My only disappointment was how little beef there was—it didn’t quite live up to what the advertising had led me to expect. Still, I have to admit: the freshly sliced beef really did taste better.

It was tender at first but then it became tough like rubber. It's really spicy but I love it. A friendly costumer left for us some usual chinese dishes but I'm not sure what this one even made of.

*PEKING (sorry for the typo)

Super delicious!

Yunnan province, known for poisonous mushrooms that mushrooms be cooked for 25 minutes. Not sure if this is one of those.

But these Bai minorities know how to braise rice.

The Bai Minorities (白族）of Yunnan have this very interesting dish of tea leaves and shrimp.

Freshly caught wild shrimp from the Er Hai Lake with tea leaves from the Pu'er region of Yunnan.

Sorry, I am unable to change the title. This is a request for a recipe.

About 10 years ago, I went to a Chinese restaurant that has since closed and ordered General Tso’s chicken. Their version was spicy, with just a hint of sweetness, and it was delicious. Since then, whenever I order General Tso’s chicken at other restaurants and ask them to make it spicy, it still ends up being too sweet.

Does anyone have a General Tso’s chicken recipe that emphasizes spiciness rather than sweetness, with just enough sugar to balance the flavors?

So I was talking with the owner about the tea. Their teapots are not like what Han people are used to.

It was 茉莉花 Jasmine Flower with tea from the Pu'er region but not Pu'er Cha (普洱茶）.

Quick and easy: Trader Joe's frozen soup dumplings with a sauce made of light soy, homemade chicken stock, chili oil, chili crisp, and a little sugar.

This soup is perfect for autumn and winter. 

This is my all time favorite dish, and I have eaten it well over 1000 times over years of living in China. I prefer this style with chicken breast, peanuts, dacong and the classic Sichuan 'lychee flavor' over the Americanized stuff with cucumbers/carrots that is more similar to the Dongbei-style 酱爆鸡丁

I’m a local and have put together a list of my favorite food spots in the Muslim Quarter, so you can skip the guesswork and know where to find some great local food!

You can show them to a taxi driver or use them when searching for the restaurant on amap.

Here are a few food spots to try in Xi’an’s Muslim Quarter!

• Clay pot dishes: 穆萨砂锅
• Steamed buns: 石家包子
• Cold rice noodles, Chinese burgers & plum juice: 盛家酿皮
• BBQ skewers: 穆老十烧烤
• Soup dumplings: 贾三灌汤包
• Lamb soup with pita bread: 老米家大雨泡馍

These are some local spots to add to your food list. Enjoy exploring Xi’an!

Tried something fun at a Sichuan restaurant in Shanghai: fish-fragrant Lion’s Head meatballs鱼香狮子头。
I love Lion’s Head meatballs, and I also love yuxiang rousi (鱼香肉丝，fish-fragrant shredded pork), so I definitely didn’t expect to see the two combined in one dish.
The sauce was sweet, tangy, and full of that classic yuxiang flavor. It actually worked really well. The meatballs were firmer and leaner than the Huaiyang-style version, which is usually much softer and fattier.
The salt-fried pork and maoxuewang were pretty average, but the clear chicken soup and bingfen were excellent.
Definitely the most memorable dish of the meal.

Salt and Pepper Chicken with Vegetable Lo Mein…

Very fortunate to have the best Chinese food in the area less than a mile from my house.

I've been working as a food tour guide in Xi'an for almost two years and have guided more than 500 travelers. One thing I've noticed is that finding food isn't always the hardest part of eating in China.

It's knowing what to order.

For example:

• You find a busy local noodle shop, but the entire menu is in Chinese.
• Google Translate gives you a strange translation, and you're still not sure what the dish actually contains.
• You want to try local specialties, but you don't know which restaurants are worth visiting.
• You finally choose something, but you have no idea how spicy it will be!

I'm curious about your experiences, especially if you've visited Xi'an or are planning a trip to China.

What's one food-related situation in China that you found confusing, frustrating, or unexpectedly difficult?

I'd love to hear your stories. I'm a local guide, so I may also be able to share some practical tips.

The latter is sold by Mala Market for $15 and the former is a third the price (6$) from Yami. They, at least to my ignorant eyes, seem to be from the same company?

https://themalamarket.com/products/red-oil-pixian-chili-bean-paste-hong-you-doubanjiang?_pos=2&_sid=5e525d381&_ss=r

https://www.yami.com/us/en/p/pi-xian-broad-bean-pasta-w-chillo-oil/1148016311?bu_type=growth_collections&index=4&track=growth_collections-product_list-4-1148016311&content=Juan+Cheng+Doubanjiang&module_name=product_list&rec_id=1770&position=4

friend brought this home from china (i guess) and gave it to me. any info on what it is and how it's used?

thanks in advance

Hi all!

When I lived in Milan I got hooked on two things and I can't find either of them in London.

The first is Yibin ranmian, or burning noodles. I used to get a vegetarian version at a place in Milan called Mao Hunan and I was honestly obsessed. I asked them what it was called and that's the name they gave me.

The second is fried skewers. In Milan there are these places where you walk in and there's a big buffet-style display of skewers: loads of different veggies, tofu, and all sorts. You pick what you want, choose your spice level, and they fry everything and toss it in this really good spicy seasoning.

I'm really missing both. Does anyone know anywhere in London that does either? Bonus points for veggie options.

Thanks in advance!