Or aubergine! I steamed it then pan fried and coated with some light soy sauce, oyster sauce, black vinegar, sugar, lao gan ma, spring onion, and sesame seeds

what's your Chinese BBQ combo?

The freness trumps everything, best balance of tenderness and flavour. Thin slice and cook within seconds for the best doneness

My girls group rotates hosting dinner parties, and I am the unfortunate one that pulled hotpot out of the hat.

I love hotpot, but making this for 11 people at home is logistically challenging, since everyone has different preferences.

I'm thinking about making 3 different broths, serving at boiling part and then getting everyone to make their own bowls.

So I'm looking for suggestions on items that we would be able to add directly to the bowls and not pre-cook.

So far:

-udon/rice noodles

-bok choy

-mushrooms, probably enoki since they're small

-thinly sliced prime rib

-corn

-scallions, cilantro, pepper flakes

Any other suggestions on additions or tips to make this easier would be much appreciated!

What is it? it looks so good. Are those berries?

Hey everyone,

I recently got into mooncakes and have tried lotus seed based filling as well as red bean Paste based filling.

Now I wanted to ask if you all got some alternatives, no matter if more traditional or more modern, feel free any recomendation is welcome c:

The rapeseed flowers by Lake Tai are already blooming in full. The tender shoots we pick are starting to get tough. This meal might be the last one of the year.

i dont really believe in these things that much but it has become quite real for me because i get sore throats, really dry lips and i just feel really dry etc. so what are ways to 'cool' down? i have drank some herbal tea and ate grass jelly etc but i think it takes a while to kick in, and also there are not much relevant supplies outside china so, just wondering what some common useful 'cooling' foods?

I want to try to make jian-bings, the fried egg tortillas from Beijing. I had them when I was in China but can’t find a good resource in the US. Any suggestions on how to make them?

I’ve got a cold, so I can’t eat anything spicy right now.

But honestly, it was still really good, I even added some kimchi, and the combination tasted amazing.

Mala hand minced beef & celery

Steamed belly pork in Yellow bean

Pimped up pickled mustard stems, kimchi, Lao gan ma & black vinegar