|
In a weird coincidence, Chinese New Year is also Burns Night. Everyone give me your best/worst ideas for Chinese-Scottish fusion dishes to inflict on my friends.
|
#
¿
Jan 4, 2020 01:25
|
|
|
|
| # ¿ May 15, 2024 23:39 |
|
|
fart simpson posted:worst i can think of that actually makes some sorta sense would be 拔丝mars bars but i think someone can outdo that. i mean that would end up being basically just a slightly sweeter deep fried mars bar. my teeth hurt thinking about a giant dongbei size plate of 15 of those though Those are all great suggestions but thinking about this one in particular causes me physical pain. Thanks.
|
|
#
¿
Jan 7, 2020 11:22
|
|
|
So I made mapo dofu the other day Threw some avocado in because I didn't have enough 'fu and it was mentioned earlier. Anyway, that's not what this post is for, it's for what I did with some of the leftovers just now  (That's buttered brown bread. Sorry for the terrible picture, and for what I have done)
|
|
#
¿
Apr 5, 2020 23:32
|
|
|
This seems like a good place to ask: I have a friend who's very fond of fish (white, ocean fish particularly). Unfortunately, my knowledge of Chinese cooking skews heavily Sichuan. Any recommendations?
|
|
#
¿
Apr 6, 2020 23:54
|
|
|
I only have Food of Sichuan, but as someone who's lived in the region for a while, I can confirm it's extremely legit.
|
|
#
¿
Apr 22, 2020 22:46
|
|
|
Not sure if I should be asking this here or in general. I have a tonne of left over cao guo (/tsao-ko / "chinese black cardomom", if you're weird), and I was wondering if anyone had found good uses for it outside of Chinese cookery.
|
|
#
¿
Nov 8, 2020 15:32
|
|
|
Dzhay posted:Not sure if I should be asking this here or in general. Update: I put it in some cheap whisky. Highly recommended. (Maybe just use the shells though, seeds are a bit too lemony)
|
|
#
¿
Nov 21, 2020 15:39
|
|
|
goodness posted:Are there any other cooking books the thread would recommend like Dunlop's The Food of Sichuan, but for other regions like Hunan and Guizhou? I know Dunlop has other books, but people don't seem to talk about them and there might be a reason. I've made a few good things from Georgia Freedman's Cooking South of the Clouds, but I'm not really familiar with Yunnan food, so I can't tell how good her recipes are compared to the general idea of "put a ton of cao guo in it".
|
|
#
¿
Oct 19, 2021 15:41
|
|
|
|
| # ¿ May 15, 2024 23:39 |
|
|
This all looks great. I wish decent Yunnan food were easier to find anywhere outside of the place
|
|
#
¿
Apr 5, 2024 09:36
|
|