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Questions Tagged with "chinese cuisine" (Page 2)

Explore solved questions tagged with "chinese cuisine" or help others by answering their unsolved questions related to "chinese cuisine".

Can I mix food grade lye (sodium hydroxide) with water to make kansui?

1 answer

Seasoned Advice Asked 3 years ago by 2cents

Where does the Asian dish "sang choi bow" come from?

5 answer

Seasoned Advice Asked 3 years ago

is Doubanjiang (sezhuan hot bean paste) an acceptable substitute in recipes calling for gochujang (Korean hot sauce)?

2 answer

Seasoned Advice Asked 3 years ago

How do I make noodles greasy?

1 answer

Seasoned Advice Asked 3 years ago

What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?

5 answer

Seasoned Advice Asked 3 years ago by petenelson

What is wok hai and how do I get it in my food?

2 answer

Seasoned Advice Asked 3 years ago by nohat

Chinese chicken balls - should the chicken be precooked?

0 answer

Seasoned Advice Asked 3 years ago by Greybeard

Why are my stir fried pea sprouts too stiff, and turn into lumps?

3 answer

Seasoned Advice Asked 3 years ago

What exactly is a boozy preserved egg and how are they made?

1 answer

Seasoned Advice Asked 3 years ago

Why do Hong Kong restaurants serve Mung bean sprouts raw, rather than cooking them in the soup?

1 answer

Seasoned Advice Asked 3 years ago

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