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Aero737 posted:Obviously you've never heard of Chinese nationalism, nor the opinions of northern Chinese vs southern Chinese, and probably never read a Chinese blog/message board/chat room ever. SORRY! You wrote "I found this dish going to the local Chinese restaurant here in Beijing." That was the funniest EVER.
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Oct 27, 2011 08:57
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Grand Fromage posted:Anyone know how to make these things? thank you for posting this; I forgot all about it. It's definitely not wrapped in bread; the consistency is closer to ddeok.
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Feb 26, 2016 12:30
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Casu Marzu posted:Add MSG The Something Awful Forums > Discussion > Something Offal >The Chinese food thread: add MSG
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Mar 8, 2016 11:28
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My yi jiao as a non-Chinese, usually-low-carb-eating person, is that cornstarch isn't always necessary. But I am terrible.
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Apr 5, 2016 14:40
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Jeoh posted:What happened to the other cent? It went towards buying me Chinese lessons. As you can see, I got my money's worth!
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Apr 6, 2016 07:08
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Grand Fromage posted:It's a Chinese vegetable, so try adding cadmium or cesium to your soil. 
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Jun 2, 2016 04:53
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Is it just chou do fu now?
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Apr 21, 2020 23:13
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TychoCelchuuu posted:I had this for the first time when I visited China back in October. It's delicious! (I actually had two varieties - one was black.) I want to try to make it some day. It seems like a neat project. I live in India right now where there aren't any Chinese ingredients of any sort, so even if I made my own tofu (I could maybe find soybeans) I think I'd be out of luck. But, someday maybe! I was joking, but if you made your own, I'd be interested in seeing the results! (But not smelling them)
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Apr 22, 2020 08:53
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My favorite way to eat Laoganma is to pick the dried tofu and peanuts out of the peanuts-tofu-kohlrabi version and eat them straight out of the jar tbh
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Jun 28, 2020 09:22
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Carillon posted:dying on the beef hill This is amazing.
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Jul 9, 2020 19:34
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There Bias Two posted:I recently got a bottle of pearl river bridge dark soy sauce. Is it supposed to smell very pungent, and almost acrid? I noticed a comment on Amazon complaining about the smell that suggested it is a counterfeit product. Toss it. Plenty of soy sauce left on Earth. That's happened to me, too, but I doubt it was a counterfeit product, since I bought it at the nice grocery store in town. It was just a really poo poo bottle and we bought another and it was fine.
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Oct 1, 2020 07:24
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"Succumbed to the Hot Dogs" is either the best or worst title for a romance novel I have ever heard. e: oh poo poo it scans to "Down With the Sickness"
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Oct 6, 2020 19:25
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Martytoof posted:I forgot I picked up a metric ton of various frozen wontons at the asian grocery a few weeks ago and want to use them before they go freezer-bad. With that said, I feel like this may be the dumbest thing I’ve asked since it seems very obvious, but I need some sort of recipe for your basic take-out wonton soup broth: Is it anything more than chicken stock, sesame oil, salt and soy? I can experiment with the proportions but I guess I want to make sure I’m not missing anything obvious. Your recipe is my recipe except I add chopped scallions and a handful of fresh spinach once it's served. E: oh I put in white and black pepper, and dried chilis sometimes
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Dec 4, 2020 10:09
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Sir Sidney Poitier posted:I'm based in the UK and I get most of my Chinese stuff from Wing Yip supermarket. I often buy XO sauce and I found it really strange how reverentially it is treated - it's kept in a locked cabinet and they really don't want you taking it round the supermarket with you, they want to go and get it when you're at the checkout like it's their most expensive spirits or something. I don't get why, however, because there's plenty more stuff out on the shelves that costs more (XO sauce is only £10 or so) and would be easier to shoplift. No, but whenever I go to the Asian supermarkets here, they lock up the Tiger Balm. I don't know why, XO sauce tastes much better,
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Feb 18, 2021 15:19
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My mom was curious about hotpot and went to the local hotpot place with my dad. The waitress enticed them into purchasing "Chinese sake." It was baijiu, and after one sip, they quit. My parents are drunks so that's pretty impressive. They gave me the bottle and I left it in my old apartment when I moved.
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Feb 19, 2021 09:19
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It's practically a koan
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Feb 25, 2021 22:14
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pr0k posted:is this a ten year old thread? wow, yes It's finally starting to get some flavor.
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Apr 13, 2021 08:21
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It has that true thread hei.
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Apr 13, 2021 14:44
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Bird's Custard is good if you have rhubarb and a lot of nostalgic context. Otherwise...meh.
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Jun 1, 2021 15:13
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I cut tofu in my hand as a test, and also because I hate washing dishes so why not? It was a fine experience except that I have really small hands and kept dropping tofu all over the place.
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Jun 1, 2021 22:08
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droll posted:Chinese cooking demystified said its soft tofu, not silken. I think manufacturers in Western countries conflate them, yeah. Silken tofu is softer than "soft" tofu. It won't hold up to being cubed and then stirred; it'll break into tiny curds. e: I am not Chinese and have no understanding of tofu mores in general; just speaking from my own observation.
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Jun 2, 2021 15:46
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I put chorizo in fried rice because I am a monster and also it's good. Fight me.
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Jun 24, 2021 22:06
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droll posted:I made fried rice last night with spaghetti since we ran out of rice, pancetta, egg and parmesan. Carbonara with Chinese characteristics? I also put asparagus and pancetta in my fried rice sometimes; slaps.
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Jun 25, 2021 03:10
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