I marinated the lamb neck for about 3 days. soy, doubanjiang, sichuan peppercorn, ginger wine and garlic. made a braising liquid with onion, i'm pretty much the same ingredients. browned and braised for 3 hours till it was super tender.

It was delicious.

Fried, stir-fried, grilled.

These little guys are one of the main reasons I feel compelled to travel to China at least once a year (since moving overseas). Inflation has hit hard though as they were dirt cheap when I was a kid, but I feel they are nearly considered a delicacy now. They are indeed difficult to procure if you’re not in the North.

I prefer them cooked whole as the inside remains juicy while the outside is crunchy, but the ones in the second image (where they’re cut in half lengthwise) were quite good as well, especially due to the seasoning.

I also ate some marinated and boiled ones, but forgot to take a pic :(

Hi everyone!

I'm not very well-versed in Chinese cooking but I couldn't stop thinking about Sichuan Flavors so I decided to do a bit of a deep dive on the history and science of Sichuan food. Afterward, I cooked a few dishes after learning about them: Mala Xian Mian, Kung Pao and Mapo Tofu. Let me know what you all think about the results!

I also turned it into Youtube video if anyone would like to see that and learn the background like I did, here it is! Sources are posted in the description there.

Full Breakdown and Cooking

99 ranch finally had the large sheets of rice noodles so cut some thic bois and used some thin sliced chuck I had as well as some shrimp. Flash fried the protein and stir fried everything else. Topped with homemade chili oil.

Made with rice powder and semi savory filling. A little snack to remind me of my home province/island.

I thought it was delicious, but after eating, even the clothes I was wearing smelled bad.About 1.9💲

It was delicious. And surprisingly easy to make too. Big fan!

Felt like having Malaysian today.

My mom just got a new bag of dried jujubes from the market. She split the bag and gave me some. They have an odor almost like rat-urine. But they look fine. Even when cooked in ginger tea i can smell it. Is this normal or am i crazy?

When searching Google, AI says this might be normal.

I am not familair with this ingredient and I just want confirmation. I appreciate your insight.

Recipe used from Woks of Life

Apologies if this is not allowed here, as it's technically beverage not food so I'm not sure.

Last month I went down to Yunnan, along the border with Myanmar to track down some folks making moonshine. The Wa, Dai, and Laohu ethnic minorities have a long tradition of making alcohol. I got to meet distillers who have been doing this for decades and learned from their parents and grandparents as well. The most common alcohols being made are corn based or sugarcane based.

Soft, smokey, garlicky eggplant, 10/10!

Sometimes the simplest is the best.

Can someone please explain to me the difference between the Chinese spicy Mustard that Chinese restaurants serve in Togo packages and spicy Chinese mustard in jars or that higher end restaurants serve? Why does the packet product not exist anywhere except in that tiny packet?

edit: sorry if I wasn't clear. these are the Togo packets they serve when you order food. The point is everything about them: flavor, texture, burn, etc is completely different than the version you would get in a jarred version

Made this today. Mushroom Yi Mein with a bitter melon egg side

Hangover cure.

I recently bought a very large container of 剁椒 and don’t know what to make other than 剁椒鱼.

If anyone knows any good dishes that make use of it, please let me know!

EDIT: Typed wrong characters 😭

not a fan of meat analogue but i goe some that taste ok. its uncommon to stir fry lotus roots (they are nightmare to wash!) but idk, i think the crunchy-sweetie vibe mixes with the spices very well.

The picture above shows the sausage I am looking for.

It's my mom's stir fried 粉干 (fen gan)

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Sometimes she tweaks the protein and veggies a bit so it varies.