/ck/ - Food & Cooking

I like plain chow mein.

>>17564579
Rice

bortie fetus

>>17564579
I know this is a bait thread, but I really like Jiangsu and northwestern food.

>>17564579
No idea what part of China any of their food originates from

>>17564579
I only fuck with authentic Chink food. For me, it's a classic that has stood the test of time, General Tso's Chicken.

>>17564579
China has seafood?

>>17564579
gimme that xi'an burn

sichuan spice fr fr
actually not bad though, the stuff down south, even though the northern food is more filling

>>17564579
I like baozi. Sorta want to buy some this week.

>>17565175
What's your filling of choice?

>>17565181
Bbq pork, but I'll try the veggie filling next time I get some

the chicken dishes, except the feet one

Taiwan assimilates other regions' foods and makes them better

>>17564579
Peking crispy rat.

Cumin lamb, no question about it.

>>17564579
mapo tofu

Bat Soup

>>17565049
No it's actually not bait
>>17565081
The Chinese fucking love seafood

>>17564579
Deep fried Winnie the Pooh in bat sauce

>>17564579
some crispy orange chicken

>>17564579
For me, It's Hong Kong lamb stew

Cantonese
My favourite is char siu with anything, crab noodles, jook with dried scallop, steamed pork patty with salted fish, steamed pork ribs with preserved black bean and steamed fish with ginger/scallion oil
I'm probably biased because it's what I grew up eating so it's the most comforting for me
Outside of Cantonese it's Hong Shao Rou

>>17564579
Can't beat mapo tofu.

What is Northeast Chinese food like? I can't find much info on it other than the far Northeast where it takes on some Korean or Russian influence

>>17565242
that looks so fucking amazing, goddamn it why does lamb have to be so expensive in this HELLHOLE

Xi'an food is the best I've had so far

>>17564579
But anon, Taiwan's fairly small I don't think dividing into regions is that helpful

>>17564579
Chongqing food is based, sichuan but up to 11
>picrel, hotpot I got there, went hard as fuck
xi'an food is excellent too, paomo is a nice lamb soup with bread and pickled garlic. Biangbiangmian is pretty popular now but it's well deserved if the noodles are made fresh
Hunanese and guizhou are both good to try for chilli based dishes that don't have the numbing of sichuan. Guizhou uses a lot of fermented stuff so there's good sour flavours

Chongqing is the only one

>>17564579
I had some tasty sweet smoky eggplant dish at a Uighur place once

>>17566208
I got an ulcer just looking at this

shaokao is great too and can be had pretty much any provice. The xinjiang style cumin lamb skewers are always good, I also recommend trying rice cakes, they work really well bbq'd

>>17566213
it's pretty popular to roast a whole eggplant on the grill and stuff it with a shitload of garlic. Love that shit
>>17566214
It's delicious but yeah you do have a 100% chance of diahorrea. Gotta smoke ciggies with the chinks afterwards to clear out your intestines

>>17566216
Do Szechuanese people have assholes immune to spicy food?

>>17566217
Authentic Szechuan has licorice root to help tone the spice down on the other end

>>17566217
you kinda get used to it after a while so probably
>>17566258
interesting, maybe that's why

here's another favourite of mine, shuizhu niuroupian. It's popular in Hunan and Sichuan restaurants, only the hunan one doesn't have sichuan pepper in it. It's actually not as spicy as it looks, the red is just a layer of chilli oil. Underneath you pick out slices of beef and beansprouts from a tasty broth, and eat with rice. You can get this outside of china a lot easier these days in decent restaurants

>>17566274
Yunnan food can get hot too, that region is known a lot for its production of Ghost Peppers

>>17566280
Yunnan food is underrated. The combination of chinese and vietnamese/SEAsian flavours is cool, and china is kinda lacking in 'fresh' flavours so I was digging having fresh herbs and veg. Had some nice rice noodle dishes and salad type things while I was there but I have no idea what they're called unfortunately. Didn't really know chinese when i was down there and their accent/dialect is fucked anyway

>>17564579
Guangdong

here is a food I really enjoyed in Anhui provice. Only found it in a couple villages there and haven't found it anywhere else in china or the west. It's called maodofu or hairy tofu. Basically tofu left to get moldy as fuck. Once it's 'fermented' it's either fried or grilled and served with a chilli sauce. Surprisingly, it doesn't have the funky flavour or smell of stinky tofu which is more popular around china. It tastes very much like cheese, so basically fried cheese with chilli, good stuff

>>17566214
You dip your food in hot pot to cook it. You don't just eat that like it's soup.

>>17565081
Few things beat a good Cantonese steamed whole fish

>>17565081
A whole bunch of great seafood dishes

>>17564579
I have seen a video about this stuff recently, maybe the algo is pushing it at the moment.
It looks interesting and I'd love to give it a try eventually. I really don't like stinky tofu and while I can deal with natto it's not my favorite either, but hairy tofu looks more like the mold on blue cheese almost, which I love.

>>17564579
>Which regional Chinese cuisine is your favorite?
Sadly I don't know enough about the different cuisines to know where the recipes come from.
>What dishes do you like?
Here's the ones that made it into my cooking notebook, meaning they were great enough that I wrote them down
Dan-Dan Noodles
Scallion oil noodles
Peking duck/pork with the really thin spring pancakes
Shaxian peanut noodles
Fish fragrant/yu xian eggplants
Tiger skin eggs
Tiger stripe salad
Gong Bao Ji Ding
Coconut Steamed Eggs
Red braises and cola braise if I am lazy
Crispy Fried Milk (脆皮炸鲜奶)
Stir-fried Tomato and Egg
Cantonese fry roast chicken
Eggplant Dragon on a plate
Black Pepper Tofu/Beef
Claypot Rice

>>17567483
it really doesn't taste like stinky tofu. It's definitely closer to cheese in taste and imo even less funky than blue cheese mold. It's got some kinda parmesan/cheddar glutamate vibes almost
>>17567500
very based choices anon. What's eggplant dragon tho

>>17567875
It's somewhat similar to YuXian Qiezi, but with oyster sauce rather than vinegar and plated in a much more interesting way. It's mostly a way to impress guests.
Got it from Chef Wang:
https://www.youtube.com/watch?v=uLh3QMVr7og
The technical summary at the end was really helpful to learn that dish.

>>17566311
I've seen this on youtube before, a British-Chinese guy living in Shanghai ordered it at an Anhui restaurant and he hated it

Why does some Chinese food smell bad?
Like burnt play doh. Is that what happens when a restaurant reuses oil too many times?

Bump

>>17567909
cheers for that, looks good I think I'll give it a shot. I used to make yuxiang qiezi a lot
>>17568957
that's because british people suck and shanghai sucks

Here's one from fujianese cuisine, particularly fuzhou. Yu wan are fish balls in soup, but much bigger than the regular fishballs you usually get and the inside is stuffed with minced meat. Think tennis ball sized and stuffed with seasoned ground pork, or sometimes other things like beef or eel

>>17570496
I fuckin love this fishballs man. They're terribly hard to find though.

A lotta good tastes in this thread. I'll go with shrimp and egg since no one has mentioned that yet. Hard to find a good chef to cook this one how I like though. Hard to find a chinese chef who won't drown your food in oil nowadays. I think the good ones are either dead, retired, or moved somewhere else.

>>17570527
Yeah they're good and I can't find them either. Only really good ones I had were made in fuzhou, the frozen stuff doesn't cut it sadly unlike dumplings. Spot on with the shrimp and egg too, the simple dishes are underappreciated, can be really good with the right chef

I've only ever had Hunan cuisine but I really enjoy it. I'd say their braised pork is the best

Uyghur charcoal lamb skewers. My m8s chinese wife took us to a gook place and I ate about 20 skewers

>>17564579
fried rice i don't know enough about geography

its easy and a good way of getting rid of scraps and left over rice

>>17570731
Thankfully there are a lot of places for Fuzhou fishballs here in New York

>>17570527
The oil thing must be a side effect of Szechuan food being so popular in China

>>17564579
takeout from the region of downtown-Toronto is pretty good

>>17572405
What I remember about Chinese food as a young kid growing up in Hong Kong was not really that it was “bad” (which it often was, of course) but that the stuff my parents ordered for us was almost all frozen, and that I would generally throw out whatever that they brought home. This was in the days before a proper kitchen, and there was a tiny freezer unit that could only hold what was on the top shelf, and often that was some random combination of Chinese or Indian takeout. A couple of times a week we’d have what seemed like the best of everything, but the rest of the time it was pretty terrible: a frozen piece of some meat and whatever was frozen with it, a tub of rice, and maybe a can of green peas, and maybe a can of baby corn. There was a few times in my childhood when we were treated to something really good, like fresh fish that one of the waiters brought home in a plastic bag. So for my first couple of decades, I never actually ate a lot

>>17564579
Just got sticky ribs from the local Korean place. Going to fall asleep thinking about the qt 3.14 cashier

>>17564579
Live mice

>>17564579
Cantonese since my family is from Guangdong. Cantonese beef stew is my all-time comfort food. That or cheese-baked shrimp fried rice.

>>17564579
Fresh infant piss first thing in the morning.

>>17572695
I've never been a yellow fever fag but lately I really want an Asian gf

>>17572994
When I see Asian girls that actually have somewhat of an ass, I fall in love

Excellent thread.

theres some woman owned winery on the outskirts of their desert i'd love to try but other than that you'll probably never see my itching to try their regional variations until i've had them, and it would have to knock at least one of my socks off.

Do people actually eat all the peppers in Szechuan food or are they just there for decoration/giving heat to the meat?

>>17574239
AFAIK you just eat around them, sort of like bay leaves. I've tried eating them a few times but they have a strange texture like they were previously dried.

>>17574283
I don't mean the dry ones, I mean like the fresh and pickled ones that Chef Wang puts a bunch of in his dishes

>>17574239
you can eat the husks, the actual seed is really hard though. Good quality bags should be the husks only

Cantonese and Sichuan.

Never had Xian/Western Chinese cuisine.

>>17572891
Ah, a boy urine egg enjoyer, how traditional

>>17573479
>Woman owned winery
I can only assume you want to try it because you can guarantee the grapes have been crushed by the feet of a woman, right?

Chinese recipies are niggersome because every province will have a version of "fried potatoes" and none will have a propper name.

In contrast so many Chinese cooking terms are like bizarre metaphors "four flower wind" that translate so badly into other languages that it's a practical barrier to learning.

Oftentimes special techniques won't be noted at all, or will be vaguely described.
For instance "stir fried potatoes with vinegar" is a classic dish and the potatoes have to be cut a particular way

>>17567909
>oyster sauce rather than vinegar
pigu

>>17564579
Tibetan food is my favorite. Tibet. The region of China called Tibet. That Chinese cuisine is my favorite. The Tibetan Chinese food. Come see me at the Comedy Club next Friday, my set starts at 11pm. Fair warning, I'm a little bit edgy.

>>17566311
Looks like it's a lacto mould, these don't tend to smell and white not good to eat have preservative effects.

The variety I more commonly find is "stinky tofu" which I used to order by accident sometimes and all the chinks would laugh at me.

In Tibet I also had this sweet tofu that's made by deep frying tofu in fragrant oil then soaking it in sugar syrup- it may or may not be a Tibetan dish.

In Canton the Buddhists taught me how to make this rolled gluten product that's like a fake meat.
it's actually really good- but gets a bad rap because pigu used to buy it in a can as a meat substitute and not actually realize how to prepare it

>>17574701
Jokes aside there's some interesting food in the Tibetan region stemming from rare primary products.
This food is very expensive and the Chinese have no interest in it unless they can dupe someone into using it to cure cancer.

You get Yak butter, which isn't pure enough to actually transport very far- but is fine in the arid conditions. They put it in tea but it's actually used for a bunch of things. Yak cheeses, but also wild game meats.
People think Budhists are vegetarian but being ideological in various contexts it's only the monks who are really vegetarians

>>17574659
X'ian is really good

>>17564579
i only ever really had yunnan food and sichuan and they are both amazing with sichuan being my favorite. sichuan Beef Noodle Soup is slamming af fr fr also bian bian from X'ian are out of this world

>>17574701
i dont get the joke. tibet is a region of china. has been for centuries

>>17564579
szechaun is king and whenever i order those types of noodles at the restaurants its always tasty as fuck.
>>17565242
xinjiang style is like my second favorite

Indian style "hakka" Chinese is ironically the best.
>chili chicken (picrel)
>hakka noodle (picrel)
>chicken manchurian
>manchow soup

>>17574659
Im assuming western chinese is something from xinjiang, the uigher region, they supposedly have alot of lamb and cumin. Very good stuff.
>>17574702
>rolled gluten product
Do you mean the rice noodle rolls? (pic related) Thats one of my favourites. Shrimp, pork, and beef are the common fillings in dim sum restaurants, they are all pretty good.
>>17564579
If I had to choose a region right now maybe Guangdong? My preferences changes over time.
Not a region but i like Dan Dan Mien. Very specifically with flat noodles, not the average round ones, the flat ones are better.
Steamed dumplings are also good, prefer them over the boiled and fried ones.

>>17564579
chicken toe soup and Corona bat are my favorites

>>17575067
chicken feet are good snack desu. wish we had those here

>>17564579
Alright /ck/l redpoll me. Are all these pictures posted in this thread actually Chinese food or is this some CCP shill psy-op thread? I’ve literally never seen any culinary authority ever praise Chinese so how can you eat this garbage?

>>17575281
Yes anon, all of the pictures in this thread are actually CG.

>>17564579
Anything southern is best overall, but some of the best dishes are from the north or west.

>>17574692
It's very medieval in that way. There are sources that discuss proper technique and cooking formatted for foreign audiences - usually a 1st gen or 2nd gen Chinese who is familiar with both cultures. But you have to seek them out.

Is using a ladle for stir fries more of a restaurant thing?

>>17564579
For me it's Sichuan. Spicy boiled fish is one of my favorites. There's bok choy under there

Eggplant

Snow pea leaves and the best dumplings ever in the back

>>17576493
those aren't xiaolongbao

Dry wok beef. Loaded with sichuan peppercorns

>>17576496
I've been seeing the soup dumplings trend but haven't tried them yet. Until I do, these are #1 for me

Double sautéed pork

>>17576522
They're a pain in the ass to make on your own. If you live anywhere near a Dintaifung it'd be the easiest method to find good ones, unless you live in NYC or are lucky enough to have a Shanghaiese restaurant nearby.

What kind are those exactly?

Singapore noodle

>>17576534
There are a few places to get them in my area. It's only a matter of time before I end up at one of them.

They just call them Dumplings in Sichuan Sauce at the restaurant I frequent. They are steamed pork dumplings

Ever since I learned how to use chopsticks the other day, I've been wanting to go to a real Chinese restaurant so badly

>>17576564
Do it. But check out even the 'fast food' chinese restaurants - if they aren't chain/set menu ones like China King. Some of them will have a Chinese menu in addition to the usual cashew chicken stuff. Look for a laminated placard near the cashier, or just ask, as long as you don't expect your hand to be held through it. And don't get freaked out at the idea of chunks of meat with bone attached to to it.

Other than dumplings and bao, authentic kung pao chicken remains a favorite - gong bao ji ding.

>>17576580
Where I live everything is a chinese takeout place with the same menu (even though they're not chains).
If I go to NYC though, there are 6 Chinatowns with a ton of authentic Chinese options
I do wish I could ask the guys at the takeout place to whip up some regional Chinese food for me

>>17576597
Being a chain restaurant for Chinese food is a bit different - all the menus and ingredients are part of a package deal, regardless of the branding. A lot of these small Chinese restaurants get all their supplies and menus from a small number of suppliers.

>>17576629
well that would explain why 99% of them in New York have the same menu more or less

>>17576634
https://www.nytimes.com/2004/12/12/nyregion/thecity/the-kings-of-sweet-and-sour.html

>>17576634
>>17576597
>>17576580
For example, here's one near me. They don't have their own website but you can see the Chinese language only menu on there with the black background.

https://www.restaurantji.com/mo/springfield/triple-eights-/photos/

>>17564579
I'd have to say authentic sichuan style mapo tofu, western black pepper beef, and hot pot are at the top. Dim sum can be alright but I feel weird eating them because everyone awkwardly bites the same dish at the same time.
I personally find the cuisines of the nations around China to be vastly superior to anything directly out of China.

>>17576656
yeah that looks cool, unfortunately we don't have much of those over here though

>>17576634
Further explanation:
https://old.reddit.com/r/NoStupidQuestions/comments/2cghp2/why_are_all_chinese_takeout_restaurants_all_the/

>>17576686
Interesting! Thank you

This thread might appreciate this webm.

>>17564579
>Which regional Chinese cuisine is your favorite?
americanized, easily
>What dishes do you like?
chicken fried rice
ginger beef
sweet and sour pork
deep fried chicken balls

>>17576743
>bugwoman sad she doesn't get to share saliva with others

>>17576772
Every Chinese restaurant in the US cuts corners and serves up the equivalent of nuclear waste on a plate.
>mystery black garlic sauces
>oily and greasy
>cheapest cuts of meats and seafood sourced from who the fuck knows where
>produce is toxic shit covered in pesticides
>unhealthy cooking oils
>msg

FUCK Chinese food, there's a reason why Chinese males have the same body types as baby seals and Indian women. Fucking shits have 0 standards.

>>17576859
>Every Chinese restaurant in the US cuts corners and serves up the equivalent of nuclear waste on a plate.
chinese restaurants in small mountain towns in canada with ex-british hong kongers don't do that though.

>>17576859
muh seed oils

>>17576743
to be fair, family style is much better and you can avoid the icky part by using the serving spoons

>>17576814
whenever I watch Chef Wang videos, it kinda grosses me out at the end where like 8 different people will pick food out of the same plate with their chopsticks

>>17574934

This looks delicious.

>>17564579
I am personally very partial to Sichuan and Hunan style cuisine.

>>17577003
you can actually make it yourself fairly easily

>>17576528
based huiguorou enjoyer. Easy dish to learn too

speaking of easy dishes to learn, I recommend mayi shang shu aka ants climbing trees. Mung bean noodles with pork mince and bean paste, simple to make and very delicious. One of those dishes thats common both in homes and restaurants

I want to sniff QiErWa's ass

>>17576743
Oh god. Why didn't anyone inform them?

>>17579041
It's weird that they're all proficient in chopsticks but don't know about Chinese family style dining

>>17564579
My local restaurant is Fujianese and I have been going there since I was a little kid so they invite us to Chinese holiday celebrations and make the non-americanized food, mostly seafood, crab legs and fish balls, with some other weird stuff.

Frankly Chinese food is just ooayx it is 'particularly healthy especially if you are aware of seed oils. I think there are a lot of Chinee and mixies here trying to make their food culture seem interesting, but Chinese food culture is like Chinese philosophy, a small core of decent selections and a lot of lying and LARP.

>>17579076
There is nothing wrong with seed oils