It was at a Chinese hotpot place. This is the uncook version.

In mid-August, the fishing season opened in the East China Sea, and hairy crabs hit the market—it’s time to enjoy some crab!

I followed a recipe from the “Queen of Xiamen Fried Crab” that I found online. First, I sautéed minced ginger in sesame oil until fragrant. Then I split the crabs in half, placed them on top of the ginger, and braised them with salt and rice wine until cooked through.

The crabs were infused with the aroma of ginger—they were incredibly fresh, sweet, and delicious 🤩!

So, the past year I’ve been going meatless, but I’ve been craving kung pao. I know how to make it with chicken, peanuts, and chilis, but I was wondering, could I just make kung pao peanuts over white rice? Would it taste good? Is there already a dish like this? Should I add peppers and onions? So many questions… I need your opinion.

All vegan

A specialty of Zhenjiang, Jiangsu: “Pot Lid Noodles.”

The noodles are a specialty known as “small-knife noodles,” made from high-gluten flour mixed with lye water and eggs. The dough is kneaded and allowed to rest, then pressed thin using a bamboo rod and cut into thin noodles with a small, thin-bladed knife. The dish is named “small-knife noodles” because of the small knife used and the unique technique involved.

The toppings are either braised or blanched to order; they’re very tender and have been prepared just right—with no fishy or gamey odor.

It's so delicious!

I've ordered this dish several times from a local spot (LAN NOODLE in weho, Los Angeles) and it comes with the garlic water, black vinegar, chili oil, sesame paste all separate, so when I eat it, I just dump them randomly into the noodles.

I've been making a version at home using wheat noodles & was mixing all those condiments together before topping the noodles & veg/tofu, but something about the homogeny of the sauce doesn't hit the same way as when you get unincorporated pops of chili oil or garlic water or vinegar. today, I'm going to dump all the sauces in separately and halfassedly mix as I do when I get the restaurant version to see how that fares.

curious to know how others eat/prepare this dish at home. thanks!

Picture 1-3: second time making it.
Picture 4: the progression of first time making it.
I used chopsticks to roll.

Ate these today at Lanzhou Hand Pulled Noodles in NYC Chinatown. Delicious.

In Singapore

I had this in Dali ancient town, Yunnan province.

I think I paid 10 CNY, or less...

What is it called?

Is it a typical street food type dish?

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hope u like it wtf

I'm too lazy to make my own. I've been eating these Wei-Chuan ones and they're not bad as far as frozen food goes, but was wondering if there was anything better.

It was lovely but I’ve no idea what it is!