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Land of Fish and Rice, Fuchsia Dunlop LINK This talks about the food from Jiangnan Region.

All Under Heaven, Carolyn Phillips LINK Beautiful book with lots of recipes from all over China. I use this one as my main guide.

If you find any Chinese-language cookbooks that seem good, HMU! I’ll be going to China in a couple days and be in Suzhou in a few weeks :D

1. That's not Chinese food

2. Most restaurants either buy them ready-made or from a dry mix.

Hui Guo Rou is a Sichuan recipe, Korean fermented soya bean is the wrong ingredient for the dish. You'll want to buy Pixan Broad Bean Paste/Doubanjiang, which is a lot cheaper at your local Asian Market compared to Amazon. Check out Fuchsia Dunlop's recipe from Every Grain of Rice.

the label reads "special chilli bean beef powder", the ingredients list says it contains real beef. i think it's like chopped up beef jerky soaked in chilli oil. maybe you can eat it with some boiled rice or mixed it with some instant ramen.

i just read further down about a UK plug, so yea that might be a bitch. I was gonna post that this is the one I bought and it worked fine https://www.amazon.com/dp/B07BVN9KWF?psc=1&ref=ppx_yo2_dt_b_product_details

Yes still somewhat expensive, but if you're in a place where you cant get a hold of them even in stores in china town and you crave it thennnnn....... haha i used the little sheep (basic) bases and had a badass meal

Another trick is to use chicken bouillon powder. But you have to get the stuff sold in Asian markets. It has salt, MSG, inosinate, and guanylate, which basically all work synergistically to add a lot of umami kick. You can usually find Knorr or Lee Kum Kee in Asian markets or even well-stocked standard supermarkets.

No idea where in the world you are, but I got this plain steel (https://www.amazon.com/gp/product/B081Z3FKQM/). It's a bit of work, soaking it in vinegar and scrubbing it (see the comments there for full directions) before seasoning with a little oil, but it produces a good result.

It is a packaged cooking sauce for this dish. You can find more information here: https://www.spicyelement.com/products/braised-chicken-sauce or on Amazon https://www.amazon.com/Element-Condiment-Braised-Chicken-Authentic/dp/B01LY9DCBU/ref=sr_1_1_a_it?ie=UTF8&qid=1479165749&sr=8-1&keywords=spicyelement

We used the Hai Di Lao spicy dry pot seasoning packet and added in a bit of chili oil too. I think this is the packet, though it’s way overpriced on Amazon. It’s like $4 or $5 at Pacific Ocean Marketplace or H-Mart.

Fuchsia Dunlop writes has some of the most startlingly authentic yet approachable English language cookbooks on Chinese food.

I’d highly recommend something like this for your library.

https://www.amazon.com/Every-Grain-Rice-Chinese-Cooking/dp/0393089045/ref=nodl_?dplnkId=272705d7-d756-4a76-b5c7-311ab062abc8

Usually the ones in the jar are already dead. If you want to use it in buns and such you either buy an active one from the market (Taobao also has IIRC), else make it yourself :)

Pretty straightforward to make - you basically just add Qu - this stuff - to steamed sticky rice. If you only let it go a couple days, it'll be sweet and non-alcoholic.

If you read the story before the recipe, she explains that the pepper is for color and heat (I tend to skip the 3 pages of intro before the actual recipe).

You can use Korean or even omit the chili if you want less heat. Cayanne pepper powder or flakes is probably a better fit. It's very red, and has good heat and similar flavor to Chinese peppers.

You can even omit the peppers entirely. The Doubanjiang has plenty of heat and pepper flavor, but won't burn your mouth off.

Using Tien Tsin the way I described will had lots of heat (though no color).

You can get Tien Tsin from Amazon, but I can't vouch for the quality. I get it from my local Asian food market.

I don't find Sichuanese food to be especially spicy, either. To me, many Thai dishes and especially Lao dishes are both super spicy. Chinese chili flakes and chili products like chili oil and fermented bean-chili sauces aren't going to kick the heat up very much because they are relatively mild if you are used to eating hotter food. I actually think the fragrance and flavor of fresh bird's eye or other hot chilies would change the overall character of the dish, so flakes are the way I would go. You could either add roasted dried red Thai chili flakes to the dish itself or make your own chili oil using unroasted Thai chili flakes.

If it's too much trouble to make a sauce, this Butterfly brand Teo Chew style sa-te sauce is the hottest Chinese chili sauce I have ever tried. (It's actually made in Thailand.) If you can get your hands on some, try it out.

Stir fried ground pork is a good one. Can use the classic soy sauce, oyster sauce, garlic, ginger spring onion, sesame oil combo or what I prefer is like a sichuan homestyle one.

My basic recipe is

• Heat pan with some oil on the highest heat you've until it just starts smoking(if you have a wok add oil after the pan smokes heavily) add in 12 ounces of ground pork and stir fry until 90% done, deglaze with shoaxing wine and set aside
• Add couple tables spoons oil on medium heat stir fry 2 tablespoons pixian doubanjiang for 25 seconds then add in 1tbsp each of minced garlic and ginger and the white parts of a couple green onions. Stir fry this for about 15 seconds
• Then crank the heat up add your green of choice (celery, bok choy, broccoli, gai lan are all ones I like) cook until just about desired doneness adding a splash of soy sauce, and a pinch of salt, sugar, and white pepper to taste.
• Add your ground pork back in mix it with the sauce then take it off the heat and add the green parts of green onions, and a tsp of chili oil. Serve over white rice.

Normally takes me like 25-30 minutes to make so I just start my rice cooker and it'll be done by the time the rice is. Another good one is mapo tofu which uses pretty much the same seasonings.

Can add sichuan pepper with/instead of the white pepper which I'd definitely recommend trying. My roommates don't like the numbing flavor so I normally make it without.

hello, thanks for replying. I actually do add doubanjiang, which I only ever found mentioned in one recipe. But I'm only adding a teaspoon, maybe I need to add a lot more. Mine is kinda brown though, did I get the correct ingredient? This is what I bought from Amazon (says doubanjiang in the description)

Sichuan / Pixian / Pi Xian Broad Bean Paste 16OZ (454g) https://www.amazon.ca/dp/B00A9OF6NS/ref=cm_sw_r_apan_i_E1XHARM027KKFT11WV5S?_encoding=UTF8&psc=1

Thanks for your help!

They come in prepackaged form in Chinese grocery stores, but the most common herbal soups uses GouQiZi (goji berry), Chinese dates, and ginger.

Make sure you blanch/pre boil the meats to get the blood wastes out then set a new pot of water to make the soup.

Please be mindful herbal anything does have therapeutic/medical effects and should consult your Chinese medicine doctor/practitioner. this book can also be used as resource.

I know it is written as "Product of Taiwan" but in general that is spice packet for "Lou Mei" which basically mean braised item. The term is in Cantonese as that is generally more commonly use. And guess what, I found it in Amazon with those term

https://www.amazon.com/Spice-Mix-Powder-Lou-1-76oz/dp/B006X4N2G6

In Mandarin which is the lingua franca/official language in Taiwan and Mainland China, it is pronounced as "Lu Wei"

I just made mapo tofu over the weekend. I made 2 different batches from 2 different recipes. I purchased the pixian doubinjiang on Amazon. Here is a link to the product:

Sichuan Pixian Boad Bean Paste... https://www.amazon.com/dp/B07MJM2TNB?ref=ppx_pop_mob_ap_share

I wanted to provide a link to the product, however, I would not purchase it from Amazon again.. I found a 1200 g bottle from sayweee.com for about $6.00.

You can get an excellent Doubanjiang from Amazon... imported from Sichuan. The Pixian Broad bean paste... I have used it, and it is very good. Price is good... that is enough to last anyone a while, and it keeps forever in the fridge.

https://www.amazon.com/gp/product/B00FBSMS38/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

You can find it in any Asian market next to the cornstarch or failing that, get it shipped to you from Amazon.

https://www.amazon.com/Bobs-Red-Mill-Tapioca-Flour/dp/B000WLHOY2

Use this like you would cornstarch. Mix with a little bit of water to make a slurry then pour into your hot soup while stirring. Experiment with the amount until it is as gloopy as you like. I’d probably use both cornstarch and tapioca starch. Cornstarch tends to make liquids thicker, tapioca starch makes liquids more elastic.

The best cookbook for you I think is <em>Phoenix claws and Jade Trees</em> by Kian Lam Kho. Almost half the book focuses on proper techniques and even the recipes are organized accordingly as opposed to the traditional, unhelpful, Western "appetizers, mains, etc."

You should not use this for hot pot, you need to get the broth base boiling to ensure your food is cooked properly, this device is not designed for this purpose.

For at home hot pot most people use a butane stove like this and you use a normal pot with a wide base and shallow sides like this

https://odysee.com/@%E7%86%8A%E7%8C%AB%E8%A7%86%E9%A2%91PandaTV:3/%E4%B8%8B%E8%BD%BD:f?r=7hvf71WhYwch6F3HLUCrzyEZFtL3g2Mu

I liked this book. Maybe look at it with your dad to decide which one to tackle first. Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More [A Cookbook] https://smile.amazon.com/dp/1580089755/ref=cm_sw_r_cp_api_glt_fabc_ZJB86AFBF9N0F99YZ097

I ordered this doubanjian from Amazon. Even 99 Ranch didn't have any pixian doubanjiang.

If you get the prepackaged ones, go with LuoBaWang, personally I think that’s the best ones. this is an Amazon link with picture for this specific brand

Here’s a cookbook to get you started with stir fry: Stir-Fry Cookbook for Beginners: Recipes and Techniques to Stir-Fry with Sizzling Success https://www.amazon.com/dp/B097CQSDPR/ref=cm_sw_r_cp_tai_EYN6YJYT8BC8FEAXGD9V

The author also has some other books that you may find helpful. This one has chapters that help you understand what you are doing, and doesn’t assume you know how to cook yet.

It's a pasta and noodle maker, noodle press machine, noodle making machine, and so on. There's not really one name for it.

See here for example of similar device:

https://www.amazon.com/Apstour-Noodle-Stainless-Noodles-Machine/dp/B08F5J9YNZ

This is the shaoxing rice wind brand I use, and this is the oyster sauce brand I use (seconding the comments in this post, LKK is the best by far). These are just from what I grew up eating from my mom's cooking, they're staples you can probably find at any Chinese grocer (at least in the US)!

I store the rice wine in a dry cabinet and the oyster sauce in the fridge.

I use a scallion cutter like this:

Scallion Cutter Shred Knife Vegetable Cutter Stainless Steel Blade Slice Cutlery Sharp Easy Quick Kitchen Tool scallion slicer shredder 1 Pack/Set https://www.amazon.com/dp/B073N5D79K/ref=cm_sw_r_cp_api_glt_fabc_SMJ7RQPKBD4FR3JZN0GT?_encoding=UTF8&amp;psc=1

Turnip cake needs to be steam.

There's techniques to steaming in the oven (similar to what you're describing with tray of water).

My parents usually just does it in whatever plate/bowl that fits in whatever pot/wok they have. It doesn't need to be a specific shape. You can turn almost any pot/wok into a steamer with just a little steamer rack (like these), aluminium foil or even just some chopsticks.

Key is for the water not be able to directly interact with the food and a nice cover for it to hold in steam (also doable with a sheet of aluminum foil).

Just adjust cooking time accordingly.

It’s fermented mustard stems at a young stage of the plant. It tastes mostly salty and umami, a little sweet and almost undetectably sour and alcohol-y due to fermentation. My personal favorite use for it is upside down steamed pork (kau yuk) and fried rice. The most often seen packaging is the 100g/230g sealed packets, available on Amazon.

I think you'd be better off going with just two electric pans/woks like this:

https://www.amazon.com/dp/B00005KJWV/ref=cm_sw_r_cp_apa_fabc_lwc8Fb5SF1NWT?_encoding=UTF8&amp;psc=1

It's often times harder to find good quality specialized stuff.

Is Sunny a short hand for a city in Canada? I'm in Ontario and don't recognize it. But do you have a china town? Or any Chinese grocers like T&T? The Sumi yacai like this brand is the one I have most commonly seen. It can be bought online through amazon, but at greatly inflated prices. Like 20$ per pack. But in the chinese markets/grocers it is incredibly cheap.

https://www.amazon.ca/Bin-Sui-Cai-SuiMiYaCai-Vegetable/dp/B0826P9YL1?th=1

This Amazon.ca listing has it for 16$ for a two pack. Still very marked up though. But might be easiest if you can't find it locally.

I bought these on Amazon awhile back. Few seeds and VERY intense flavor. I had only ever used red peppercorns and when I first received these I ruined my mapo tofu because the flavor was so intense.

Hi thanks for interested in the dish! However I can’t take much credits. The seasoning packet includes all you need to cook this dish. I cut the frozen fish into pieces and followed the instructions. This is the link to Amazon: https://www.amazon.com/%E6%B5%B7%E5%BA%95%E6%8D%9E%EF%BC%89%E6%B0%B4%E7%85%AE%E9%B1%BC%E8%B0%83%E5%91%B3%E6%96%99-Spicy-Seasoning-Preparation-Boiled/dp/B08GRY1MXR

If it's chili oil then it'll be hard to pinpoint since there are tons of varieties, many of which are regional or even just homemade at restaurants out there.

My guess based on your description is either a chili oil with bean curd (example) or a chili oil with black bean (example).

Little bit of searching and I found this which might be close hopefully?

Cantonese recipes may be helpful ! Eileen yin-fei lo is an author with a huge amount of knowledge and she specifically makes a vegetarian chinese book her book

It looks straight forward for the sauce on the bottom of the bowl.

MSG, chicken powder and soy sauce can all be bought online or at an asian grocery store.

For the Sichuan pepper oil ‘teng jiao yu’ you can buy it on amazon here or also at the asian grocery store. It has a numbing effect on the mouth and is a Mala in Chinese cooking.

Not sure about the ground beef it might be a bit of a hassle but you could buy whole Sichuan pepper corns at an asian market or on amazon and cook them in oil like you were making a chilli oil. Then cook ground beef, white pepper and chopped ginger with a ton of chilli powder too. That seems a bit much as you’ll get the numbing flavor from the Sichuan pepper oil from Amazon anyway.

You could make a wet chilli with quite a lot of ground chilli spice that might work out the same. Really any fried pork or beef on top will work just as well. You could also add some chilli oil on top too.

It's a silicone baking mat over a regular stainless steel tray. The baking mat is from Amazon: https://www.amazon.com/AmazonBasics-Silicone-Baking-Mat-Sheet/dp/B0725GYNG6

I think the translation of the Chinese name is right.

I know the dish you mean, the Chinese name of the pickled veg is 橄榄菜. UK Amazon sells it.

I have to say, I've tried replicating green bean dishes at home, my favourite is the dried fries beans that have mince pork, garlic and Sichuan dried chillies but I never get the beans how they should be as it's actually pretty complicated. That to me is so important and changes the whole taste of the dish.

I've got a list of Chinese dishes I've just given up making at home and will save for restaurants!

If you want to try again and haven't used this recipe already, try this one, most things I make from that site come out perfectly.

I have never seen sheets of dried noodles. Most of the dried noodles come from Thailand and Vietnam. The closest sheets are the wrappers for spring rolls but these are too thin for the application you want. You might want to take a look at them anyway. https://www.amazon.com/Three-Ladies-Spring-Paper-Wrappers/dp/B00437EN2C

I highly recommend you this book if you already have sound basics.

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https://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773

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Were i for you i would go to Chinese markets and restaurants and talk to the chefs there if i like their food.

Check out this cookbook for easy and authentic recipes. Bonus: it also has history and background on all the recipes. I love it! https://www.amazon.com/Cooking-South-Clouds-Recipes-Province/dp/1909487783

It seems that your comment contains 1 or more links that are hard to tap for mobile users. I will extend those so they're easier for our sausage fingers to click!

Here is link number 1 - Previous text "wok"

^Please ^PM ^/u/eganwall ^with ^issues ^or ^feedback! ^| ^Delete

Amazingly enough I just found it on amazon. But at $10.99 a jar that is really steep for this condiment. If u don’t have any places near by you can buy it online but if u do, go to ur nearest asian store and buy it there instead. Here’s the link: Hong Kong Olive Vegetable

Here you go (via google images):

• http://ugou.de/index.php/fuchi-chilipaste-mit-fermentierten-sojabohnen-370g.html?___store=en&amp;___from_store=cn
• https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU/ref=sr_1_5_s_it?s=grocery&amp;ie=UTF8&amp;qid=1499889512&amp;sr=1-5&amp;keywords=chili+paste+with+fermented+soybean

just make it yourself. it has better shelf life, sodium & spiciness you can control.

Pearl River Bridge Yang Jiang Flavor Preserved Beans with Ginger 454 g/16 oz./1 lb. https://www.amazon.com/dp/B01MUB4W8K/ref=cm_sw_r_cp_apa_mtHAzbNRQWJWP

wow that's ungodly expensive. Its like only $2 at a asian grocery store.

chop garlic, ginger, chili and the black bean. Or just throw everything in a mini food processor and just need to pulse till u have it finely minced. i like chopping bcz by the time i finish taking the food processor out and clean all the parts, I am long done with a knife and chopping board.

i used to be hooked on the LKK brand black bean sauce till I made it fresh. it brings your steam and stired fry dishes to another level.

It's a stir-fry sauce mixed with chili bean paste, chili powder, Sichuan Pepper powder, soy sauce and etc. Full name is Double-cooked Meat Sauce. You can find the product link here: https://www.spicyelement.com/products/double-cooked-meat-sauce or Amazon Link: https://www.amazon.com/dp/B01LBNV38M

Just bought this book a fee months ago and I LOVE it. http://www.amazon.com/Real-Food-China-Leanne-Kitchen/dp/1742705308#nav-search-keywords

I was in a bookstore and compared this one with Fushia Dunlop's recent book, and chose this one instead. At least, first. I will probably still by Dunlop's book in the future. Some of thing things I love about this book: - regional variety. - variety of dishes: cold apps,dumplings, ribs, rice, desserts, etc. - realistic about ingredients but still explains that if you can get dried wood ear mushrooms, don't sub them out. - the pictures are beautiful.

There are maaaany many more out there too.

Mastering the Art of Chinese Cooking is probably one of the best, right now.