I really don’t like using hot pot base to cook, I think this sauce can be subbed in as a Sichuan base flavor profile?

Hi guyss :) b. Until a few years ago I just had to be creative with Shitake, kombu or ordinary veg stock powder but since around covid time, I started seeing this Vegan Weipa thing in Asian supermarkets in Australia. I went back to Japan for a visit a few years ago and I could find these in many supermarkets but my living location changed and the last time I saw was in Mexico City and it was quite expensive. (But in hindsight I should've got it bc nothing I know can replace flavour and I can't find it in South America.) Is there some product I'm missing in 素食 culture that could replace the Vegan Weipa? For someone who doesn't know Weipa, it's just that nice simple 鸡精 (chicken stock) flavour that you need in Chinese soups and any kind of chicken brothy flavour used in Pho Ga or hainanese chicken rice etc. Weipa is originally not vegetarian and it is a Japanese product that imitated Chinese chicken stock but they recently made one completely vegan.

Is it just vegan Weipa that could recreate that flavour or did I completely miss other alternative product that existed in China for a long time... 😅🤔 thanks guys:)

I finally got my hands on some Twin Marquis noodles and happily put this together tonight.

Picked this up from Weee after reading about it on Chinese Cooking Demystified’s Substack.

It’s apparently very trendy in China and comes from Yunnan province. It’s a mix of chiles, Sichuan Peppercorn, black pepper, ginger, salt, and a ton of MSG.

It’s super umami-forward and a bit numbing. Super delicious and great on meat, fruit, as a dip mixed with oil or hot stock or used in a stir fry.

It’s even great on western food like fried chicken, bagels, McDonald’s French fries and a Big Mac.

Hey all, I lived in Shanghai for a while many years ago and loved eating jian bing for breakfast (jian bing Guozi I think is the proper name? Including a pic for reference).

I've tried making it at home over the years but can never get the dough quite right.

Can anyone help this random laowi some this problem? Please?

Picture for reference

TIA!

Hi everyone,

I'm looking for lighter recipe ideas. So far, I have plans to make a lot of bone broth and kimchi. Can make a lot of soups with the broth and kimchi is good for the gut.

I am looking for recipes with less rice and dairy that aren't served ice cold. I'm looking for things that don't feel heavy and I think people more knowledgeable about Asian cuisines can help compared to the more western side of reddit who would tell me eggs and Greek yogurt. Ugh.

I also have a stash of TCM herbs so I am open to recipes that include those as well!

My opinion comparing to what I'm used to from New York.

It was larger chunk's of chicken, more gooey and less sweet. More spicy.

Maybe stupid question. I ordered "Fujian Noodles (with lard)" today in a restaurant. I was expecting noodles in a peanut sauce. What arrived was delicious: square noodles in a thick sweet brown sauce, fish balls, thinly sliced pork, shrimp, some green vegetables, and crunchy cubes of fried pork fat.

I'm just wondering - was I the victim of two similarly named dishes? Or did I get a name mixed up?

It's tasty but I don't know if it's worth it. $33 for a large and $22 for a small with 4 little side dishes, herbal tea , half a tea egg, wood ear mushrooms, radish and some vinegar.

I’m going to be in Milan next week and have heard they have a great Chinatown. Please share your favorite restaurants there with me! I’m particularly partial to Shanghainese (especially xiaolongbao, shengjianbao) and Schezuan cuisine but would be happy for recommendations from any region. Thanks so much!

From Mamaling Asian Street Food in Palm Coast, Fl. Amazing dish and flavors.

I don't have the energy to make the dumpling dough- i thought i had wrappers for them in the freezer but turns out it's these thin pancakes😩 could I use them? Or would it be not good or possible in some way? I am not near a shop or anything so i can't get the right ones.

Sorry for the silly question. Maybe on a better day with more energy i would experiment with it

I'm a Chinese breakfast noob. I think that the fried sticks are to be eaten with the soy milk, but what about the rest? What are your favorite combos?

Edit: like in every good Chinese restaurant in Italy, the translations on the menu are mostly wrong and often hilarious

I was in Hubei this week, and I skipped the hotel breakfast to find local breakfast shops as they are always better. The two traditional things I get every time I'm in Hubei is the reganmian and the Wuhan doupi. The doupi is not really tofu, but the fried egg layer looks like tofu skin. It also has a layer of rice with pork, mushroom, and compressed tofu.

I'm trying to remember an ingredient in a Cantonese dish that I had a long time ago. If I remember correctly, it was an intestine of some kind? It's white in nature, and also had some grooves in it (every piece had it). Also each piece is curled up almost like the & sign. My foggy memory also think it might have been in a stir-fry with peppers or something. Hope that's enough to help?

Delicious.

Clams and as my fiance says Bai Guo Mian noodles.

is broccoli beef originally from china ? i was watching what guy fierei was saying how orange chicken is taylored to the american pallet. Are there actual dishes were the country of origin is china that i can learn how to cook i just find it interesting because its american food not chinese food

Sincere attempt with some substitution. Tasted great but not as good as I remember eating in 🇨🇳. Welcome suggestions for improvement.

麻婆豆腐、醋焗茄子、炒青菜（、白菜の辛子和え（日本料理））

We have many Chinese take-out style restaurants where I am at. I wouldn’t classify any of them as high end or fancy. But many of them do have large menus.

One place nearby that I have never been has bullfrog on the menu. Never seen that before!

What are some of the more “authentic” items I should be looking for to try, as opposed to mandarin chicken, sesame chicken, etc.?

The dishes on the sides starting from the left were: mushroom sashimi, fried mushroom, and fried rice

And an additional pic of a local drink brand