Just a bunch of my favorite home-cooked dishes from my mom. Everything was so good that I ended up eating four plates in one sitting (and yeah, let's be real, most of it was me). Here's what we had:

1. Chicken stir-fried with bamboo shoots
2. Sichuan boiled pork slices loaded with all my favorite veggies like lotus root, celtuce, bean sprouts, tofu, and oyster mushrooms
3. Stir-fried chili peppers. This stuff is an absolute rice killer
4. Hot & sour shredded potatoes made with pickled chilies. They are so addictive
5. Stir-fried luffa. Honestly I could eat a whole plate of this even without rice
6. Stir-fried sweet potato leaves. This was the first dish to disappear!
7. Bitter melon scrambled eggs. Yep my mom made this again haha

I’ve been making a simple Sichuan-style spicy noodle dish with chili powder, garlic, green onion, sesame seeds, soy sauce, and hot oil.

Recently, I started thinking about adding Sichuan peppercorns, but I know the numbing sensation can be pretty unusual for people who didn’t grow up eating Sichuan food.

Personally, I like the “ma” feeling, but I’m curious how other people feel about it.

Do you think Sichuan peppercorns make spicy noodles taste better, or can they easily overpower the dish?

And if you use them, how do you normally add them?

• Whole peppercorns?
• Ground into powder?
• Toasted first?
• Added directly into the hot oil?

I’d especially love to hear from people who tried Sichuan peppercorns for the first time as adults. Did you like the numbing sensation immediately, or did it take some getting used to?

I spent most of my life used to USA egg rolls that were rounded on the ends and like an actual roll. Since I moved to canada they are more like these folded pockets with flat ends. I can see how this would be easier to prepare and faster to cook but is there any historical reason they are different here?

A cantonese classic! Steamed giant pacific oysters with garlic and scallion oil, topped with vermicelli.

Pork noodle soup
猪杂汤面

Add some golden beans and sour bamboo shoots, a wonderful combination 🤤

What do you like to add to Chaoshan noodle soup?🤔

Steamed grouper is also very simple to make. Just clean it thoroughly, steam it for 13 minutes, then pour the sauce and hot oil over it—that’s it!

Been awhile but...

Today’s lunch was Shunde-style “sauna chicken.” I’ve been coming to this restaurant with friends regularly since 2020.
The three classics here are sauna-style crispy chicken, deboned crucian carp, and baby cuttlefish with Hainan yellow chili peppers. Today we also ordered okra stuffed with shrimp paste, river shrimp, and steamed rice noodles—which is interesting because in many other parts of Guangdong, rice noodles are much more commonly stir-fried.
After all the steamed dishes are finished, you can even drink the broth collected at the bottom of the steamer, enriched with all the juices released from the chicken, fish, seafood, and vegetables. You can also choose congee instead.
Every time I come here, I feel like I’m tasting the ingredients at their freshest and most natural, but with so many different combinations and variations.
Such a satisfying lunch.

TLDR, a friend of mine's birthday is coming up in a couple months. He's from China and he told me that this "wandouhuang" dessert was one of his favorites when he lived in China. From what I can tell, it's a type of pastry/cake & would be kept cool. I would love to get some for him & surprise him for his birthday, but Chinese desserts & pastries are not my forte. Does anyone know of any places in/around Houston (Katy Asian Town, Bellaire, etc.) that sell such a dessert?

Alternatively, I'm not opposed to making them (it might even be fun!) & from the little research I've done, they dont seem too difficult to make. However, I'm completely out of my league when it comes to authentic Chinese cooking & I honestly wouldn't know where to start. Also, most of the recipes I've found are from the UK & so the measurements are different from the US.

To come to the point, does anyone have a recipe (preferably one that is "beginner friendly"!) for wandouhuang? I would greatly appreciate you passing it along. Thanks!

What do you suggest for everyday cooking? I am thinking of dish ideas for weekday cooking that can be done within an hour. I have mostly made Cantonese dishes but is open to other region. I am actually fond of Sichuan food but the family not so much.

I just started a big fall garden, below are some things I'll be growing. Would love to hear your favorite recipes using them.
Conventional or Western Celery
Chinese Celery
Chinese Broccoli
Happy Rich Broccoli
Di Cicco Broccoli
Broccolini
Tokyo Bekana
Song Loose Cauliflower
Green & Purple Bok Choy
Tat Soi
Yu Choy Sum
Thank you!!

Good morning!☀️

Recipe: https://cookingwithlei.com/beef-stir-fry/

I’m hoping someone knows what I’m talking about. My mom used to buy this vegetarian pork floss when I was younger. It was crunchy and sold at a Vietnamese grocery store. I can’t find it anywhere and my mom does not remember the brand name. I just remember it was in a red cylinder tin can with gold Chinese characters on it and had a plastic plastic lid. Anybody have any idea I’m referring to?

Like, yes this is stupid, but Iv'e always wondered

小炒黄牛肉，花菜炒肉，烧排骨

Stir-fried beef, stir-fried cauliflower with pork, braised spareribs

wife made

Today I ordered the 3 choice meat with rice/noodles. My choices were noodles with sweet and sour chicken, honey chicken and Mongolian beef. Also ordered some fried wontons on the side with a sweet and sour dipping sauce.

Homemade beef & garlic chive steamed dumplings with a chili dipping sauce