/ck/ - Food & Cooking

[Anonymous No.11718301]

What region of China do you think has the best food? And what are your favorite dishes?

[Anonymous No.11718318]

I'm predicting that Szechuan is gonna win. I'm curious to see if Cantonese, Fujian, Shandong, etc. will get any love

[Anonymous No.11718335]

>>11718318
I never got to try the Szechuan dipping sauce.

[Anonymous No.11718357]

>>11718301
Cantonese emphasises the food's freshness and flavour with lighter dishes.

szechuan is the chilli pepper capital, its nice but i wouldnt call it the best (kinda a one trick pony)

fujian/teochew has alot of rich braised meats and heavy soy sauce flavours

so its a battle between the coastal regions

[Anonymous No.11718366]

someone post the piss infograph

[Anonymous No.11718371]

>>11718357
Do you have a favorite? And I agree about Szechuan, it is very nice but would be better with more variety. But it is the most popular cuisine in China

And what about Shandong, Shanghainese, Ningbo, Xian, Yunnan, etc.?

[Anonymous No.11718383]

So is it true that Northern China has better food than Southern China? And that Northern Chinese women look better than Southern Chinese women?

[Anonymous No.11718407]

>>11718383
lol no

yes

[Anonymous No.11718422]

>>11718407
why do you think Southern China has better food?

[Anonymous No.11718424]

I'm gonna go with Cantonese but that's probably just because that's what I grew up eating in California. More authentic places where I live now are all szechuan and I dont really like it.

[Anonymous No.11718428]

>>11718366
piss is a good ingredient and supreme normie-filter
I always leave a jar of piss in the kitchen with all the oils to gauge my guests.

[Anonymous No.11718433]

>>11718301
Panda Express is Cantonese so Cantonese.

[Anonymous No.11718438]

I wonder what the next "Szechuan" in China will be

Imagine if Anhui becomes popular like that

[Anonymous No.11718458]

>>11718371
i wish i can give you a proper answer but im 3rd generation chinese diaspora and I've never been back to the mainland, my ancestry is hokkien (fujian)

so my experiences with the taste is very dependent on what is available here and I wouldn't know what proper shanghaiese is, for example, I wouldnt be comfortable or knowledgeable to give my opinion on that before I tried enough of it. But there's a ton of new china chinese emigrants here in singapore in the last few decades and they have opened lots of szechuan/dongbei places so I can give an opinion on that. Us previous wave of emigrants are from the coastal regions of china (like most chinese in usa) and not from the north like majority of them

also I really want to go back to china one day though. Just to see how its like back in the motherland.

[Anonymous No.11718460]

szechuan purely for their peppercorns. i use them in everything now

[Anonymous No.11718467]

>>11718458
How racist are the Chinese in Singapore? I've heard bad stories from Singaporean friends.

[Anonymous No.11718567]

>>11718467
not as racist as other SEA countries can be. But all asians are inherently racist and highly tribal. Thats just how it is and has been for thousands of years. We dont shy away from it or try to self correct with political correctness or guilt.

on paper singapore has strict anti discrimination laws, and our latest president is malay. Compared to Malaysia where they actually have preferential treatment for certain races..

to be honest im okay with malays and indians as friends--my best friend in primary school was an indian. Being friends is fine but not on a sexual level.

[Anonymous No.11718670]

>>11718301
the one with dog on the menu

[Anonymous No.11718692]

>>11718301
I like Cantonese food the most I think, but it's also the one I've had the most of. Char siu is fucking delicious.

[Anonymous No.11718697]

>>11718567
>all asians are inherently racist and tribal

That's a very problematic statement.

[Anonymous No.11719626]

>>11718697
It's just not true

[Anonymous No.11719883]

what to get from fuzhou hole in the wall?

[Anonymous No.11719962]

Live in Southern CA but haven't tried many Chinese restaurants. My family and friends said Chinese food is too oily so they don't want to try it.

[Anonymous No.11720071]

sezchuan till the day i die

[Anonymous No.11720164]

>>11718467
Depends on how Singaporean they are, I guess. 3rd generations and above usually aren't due to upbringings that heavily push multiculturalism and racial harmony. But folks that are 1st generation and all that may harbour a few nasty feelings either from inability to discard tradition or from growing up in the more turbulent racially-charged times.
t. 3rd generation Chinese as well

>>11718567
>Being friends is fine but not on a sexual level.
Also this. Racial harmony is great and all, and interracial relationships aren't illegal (but are still looked down on somewhat), but generally people don't prefer anything sexual or romantic with someone of a different race.

As for something actually thread-related, I'd go with Teochew since it's what I grew up with. Cantonese is a close second.

[Anonymous No.11720193]

>>11719962
Retarded opinion.
It's like saying European food is too Oily.

I've been getting a kick out of the new Shanxi style of foods recently. Hunan and Sichuan is a close second

[Anonymous No.11720196]

Not sure what region is this.

[Anonymous No.11720200]

>>11719962
>seafood
what
>vinegar fish
how is that not sea food?

[Anonymous No.11720237]

>>11720200
Nigga ever heard of freshwater fish?

[Anonymous No.11720242]

>>11719626
I agree. It's not problematic at all. Asians are inherently racist and tribal.

[Anonymous No.11720254]

>>11720237
now this is autism

[Anonymous No.11720548]

>>11718301
Tibet

[Anonymous No.11720550]

Szechuan, I’m addicted to that goddamn peppercorn

[Anonymous No.11720564]

My favourite is grilled horse meat from Mongolia. Chinese are Mongolian anyway

[Anonymous No.11720586]

>>11718301
zhejiang, hunan, sichuan
Guandong/Canton has some delicious stuff but also some just straight weird shit

[Anonymous No.11720599]

america has the best chinese food, the way we adapted their food and made it even better using out high quality local ingredients makes it was better then the original both in terms of ingredient quality and cooking technique
if those chinese tasted our chinese food they would never go back

[Anonymous No.11720607]

>>11720599
Weak

[Anonymous No.11720611]

>>11720599
I hate american chinese food
>sauce has too much sugar
>nothing is spicy even when it's supposed to be
>fucking baby corn and broccoli in everything

[Anonymous No.11720614]

>>11720611
>baby corn and broccoli in everything
Good

[Anonymous No.11720616]

>>11720611
Crab ragus are good

[Anonymous No.11720629]

>>11720599

[Anonymous No.11720946]

Sichuan is objectively the best because if you go to tourist locations around the world, the Chinese restaurants that open to cater for the huge numbers of Chinese tourists are mostly Sichuan style. That speaks for itself.

Best dish: 水煮牛肉

[Anonymous No.11720952]

>>11718697
theres nothing wrong with being tribal or nationalistic or whatever shit you subscribe to. Without tribalism there is no competitiveness or love for your heritage.

[Anonymous No.11720973]

>>11720952
>need to be nationalistic to appreciate heritage
so i cant enjoy a painting on the whole whilst criticizing the brushstrokes on the eyes?
i cant read a journal publication without criticizing one of the authors points?
True nationalism is appreciating your heritage whilst seeing what can be improved to make society and the culture itself better, be it the czech sokol movement, or incorporating community mindfulness, or even just using a new spice to improve the traditional local national dishes. Using 'muh heritage' as a false dichotomy to discard foreign cultures is 20th century tier autism

[Anonymous No.11720975]

>>11720599
traditional chinese has so many cooking methods. Steamed, braised, smoked, roasted, shimmered in broth for hours...flavours that range from delicate and light to ones that are heavy and extremely filling...as a whole americanised chinese has too much flour and deep fry drenched in sauce

[Anonymous No.11720979]

>>11720973
you westerners should just stay out of asia and fix your own continents.

[Anonymous No.11720983]

>>11720979
Xenophobic asian! What a surprise!

[Anonymous No.11721006]

>>11720983
talk to me about "xenophobia" again in 50 years when western europe is a brown slagheap with defaced statues and ruined architecture

you stand on your fucking moral soapbox and commit cultural suicide just to score progressive points, your forefathers didnt die for this

[Anonymous No.11721011]

>>11718301
Hainanese beef noodles are pure sex.

[Anonymous No.11721026]

>>11718301
You can't go wrong with Hubei. I grew up eating that stuff and it's central location means it's a good mix of a lot of other styles from the north, south, and west. But if I had to pick one area out of the norm, it would have to be Xinjiang because I love Muslim food too much.

[Anonymous No.11721039]

>>11718467
It can be pretty bad. Job postings and apartment rentals can specify "Chinese only." Hell, I'm a mutt and my dad used to rant about the evils of racemixing.

[Anonymous No.11721114]

>>11720629
What's funny about this is that Americans used to drink way more soda back in the skinny days. I guess they're on that Big Mac and water diet now?

[Anonymous No.11721136]

>>11720946
Amen. Finally had Sichuan Bullfrog, it was pure nuclear heaven. I couldn't stop eating it- like crack cocaine levels of addiction.

[PRC INFO No.11721174]

The best Chinese food is delicacies from Taiwan and Tibet.

[Anonymous No.11721244]

>>11721174
>I did it, mom! I learnt to post like a /pol/tard hehehe

[Anonymous No.11721277]

>>11721026
you like the Muslim food most? but what about the lack of pork?
>>11721039
Singapore is mega cucked for allowing that

[PRC INFO No.11721295]

>>11721244
There is nothing controversial about restating the fact that both Taiwan and Tibet are part of China and their Western backed "independence" is a violation of One China.

[Anonymous No.11721303]

>>11721295
>fat autistic Chineaboo faggot detected

[Anonymous No.11721320]

>>11718301
Tiananmen Square massacre eggs, delicious.

[Anonymous No.11721328]

>>11721295
Yep, exactly what I thought. I bet you never had any dish from China, Taiwan or Tibet.
But do finish your McChicken®, and don't forget to wash it down with bleach.

[Anonymous No.11721400]

TAI HAO LE

[Anonymous No.11721421]

>>11721400
CAO REE MA

[Anonymous No.11721547]

>>11721328
Fuck off American, stop poking your nose in other nations' business

[Anonymous No.11721560]

>>11721421
Based

[Anonymous No.11721952]

>>11721277
I like beef and lamb/mutton more than I like pork tho. Besides I've eaten enough pork to last me a lifetime so I doubt I'd miss it.

[Anonymous No.11722082]

Yunnanese food is getting popular in NYC now, I want to try it

[Anonymous No.11722130]

>>11721547
stop being dark ages tier savages

[Anonymous No.11722237]

>>11718692
Char siu is really easy to make, and it's way better when it's fresh.
You just need fermented red bean curd for the marinade, which actually significantly changes the texture and tenderness of the pork, it's incredible.

[Anonymous No.11722280]

Do Chinese people season their food or is it all aromatics and soy sauces that they use?

[Anonymous No.11722307]

>>11718301
Fujian mainly for the teas
and the plains area char siu bao comes from.

[Anonymous No.11722313]

>>11722280
>season
you mean salt?
yes

[Anonymous No.11722316]

>>11722313
who counts salt as a seasoning? I meant spices and herbs, what people usually mean when they say seasoning

[Anonymous No.11722318]

>>11722237
Also this guy but not too much

[Anonymous No.11722339]

>>11722280
Aside from the obvious fennel, star anise, orange peel, cloves, cinnimon, cardimom, white pepper, ginger, sesame seeds, fried shallots, chiliflakes. They mainly season their foods with wines and sauces rathern than dry spices.

[Anonymous No.11722345]

>>11722339
I forgot they cook with teas a lot and things like brill.

[Anonymous No.11722346]

>>11722339
I thought sauces don't count as seasoning. That's like saying you season food with tomato

[Anonymous No.11722351]

SZECHUAN!!!!!

[Anonymous No.11722368]

>>11722346
The sauces arent like codiments. A lot of them are fermented or refined in a way theyd be to pungent to put on food like that. Theyre either used as a marinade or like added until it lightly coats the food then the water cooks out. (Lightly steaming a lot of it in the process) Then like with french cuisine you deglaze with a wine.

[Anonymous No.11722369]

>>11722316
google 'seasoning'
and yes of course they use spices and herbs (sometimes)

[Anonymous No.11722377]

>>11722318
is that just a bbq sauce?
I use hoisen, 5 spice, soy etc, seems to fill the niche

then i glaze it with honey & dark soy while it's grilling or roasting

[Anonymous No.11722388]

While we're on it... if one were to make a stir-frying oil that was for, say, Panda Express and the idea behind it is 'salt and pepper', what would you put in it?

[Anonymous No.11722403]

>>11722377
It is and it isent
Its brill fish, galic, shallot, ginger, coconut powder, dried shrimp, chili, sesame. It has a very pungent flavor but it definitely adds a little something special when used sparingly. Id say try it one time if you dont like it use it for something else its pretty versitile.

[Anonymous No.11722412]

>>11722403
hm ok i'll look out for it

I think the fermented bean curd is the true fundamental though because it's not even primarily flavoring.

[Anonymous No.11722442]

>>11722412
I've seen a lot of changs use ketchup for that. Havent noticed as much differance when cooking it on a hook though. If its on a tray or has a lot of contact in general its going to come out a lot tougher and youre going have issues getting a decent glaze without it sticking or the glaze burning at points of contact

[Anonymous No.11722444]

>>11721547
Stop putting muslims in camps

[Anonymous No.11722492]

>>11718318
I like spicy food so sichuan wins for me but guangdong is a close second.

[Anonymous No.11722642]

>>11718301
Manchuria

[Anonymous No.11722862]

>>11722492
you ever had Hunan?

[Anonymous No.11722867]

>love authentic szechuan flavors
>hate all the oil and grease that saturates every dish

am i missing anything if i cook the peppers without all the oil?

[Anonymous No.11722888]

>>11722867
I had some the other day and even though it was in a lot of oil, when I actually ate it it didn't seem that oily the way a pizza would be

[Anonymous No.11722890]

>>11722867
dont you need oil to bring out the flavour and the now chilli-ed oil to saturate the food?

[Anonymous No.11723066]

This is the good stuff lads

[Anonymous No.11723076]

>>11722867
My experience of authentic szechuan food has been sort of ruined by the "meat swimming in bathtub of oil and chilis" types of dishes.

[Anonymous No.11723630]

>>11718301
northwest (no, not xinjiang, northwest referring to the northwest of the core Chinese cultural zone -just like in china Sichuan is considered southwest even though within the modern borders it's almost in the center) food is the best. lots of braising, baking, roasting unlike many other regions while still having the wok fried mainstay techniques. good variety of spicy and non-spicy dishes. perhaps cruder overall than other classic regional cuisines but that can result in interesting dishes like paomo where you get bread + noodles + gluten (triple carbs) in the same dish which is strangely enjoyable. it also incorporates lots of muslim and central asian influence too.

[Anonymous No.11723661]

>>11718301
Nanzhong. In war they inspired the soldiers with food and it worked.

[Anonymous No.11724174]

>>11720254
Not him, but its sort of weird that there's no distinction colloquially at least in English. I feel like an idiot for never noticing this.

[Anonymous No.11724202]

>>11722867
Use a little less oil? Also there are better oils than canola or "vegetable oil" that you might like more.

[Anonymous No.11725445]

>>11722442
Because it's fermented, it makes an enormous difference to the texture and tenderness of the meat. I've done quite a few without it, before I bought some, to what amounts to scientific testing, because i really like char siu. Everytime a long marinade. It makes an even greater difference with a leaner cut of pork. Loin is pretty garbage without it, but timed right, great (not as good, but great) with it.
Normally I grill it in a weber kettle but I've roasted a few on wire racks and both work well, neither have much contact as you say.

It changes the colour and flavour but that's secondary.

[Anonymous No.11725450]

>>11718301
California
Flyovers and gooks please leave

[Anonymous No.11725636]

>>11723630
what about Xian?

[Anonymous No.11725639]

What about Shanghainese food? It seems like the restaurants are pretty popular when they open up here in New York, but I hardly see people on /ck/ talk about it. What are some characteristics of Shanghainese?

[Anonymous No.11725697]

>>11718335
I have, i was expecting it to be good but it ended up tasting like oyster sauce.

[Anonymous No.11725791]

>>11725639
besides soup dumplings, that is

[Anonymous No.11725980]

>>11725636
xi'an is in shaanxi which is northwest

[Anonymous No.11725988]

I dont think anybody in this thread is being honest because even the """real""" cities are filled to the brim with americanized crap.

[Anonymous No.11725990]

>>11725980
oh okay. what is the cuisine in central/East Northern China like?

And do you like Canton/Fuzhou food or do you think it's too mild tasting?

[Anonymous No.11726021]

>>11725980
which are the westernmost provinces that you consider to be "real China"?

[Anonymous No.11726120]

>>11725988
It's still easy to find real Chinese food wherever there are Chinese.

[Anonymous No.11726121]

>>11725639
sweet and vinegary are the distinctive flavors. generally mild and aromatic, not heavy or greasy. to me at least it doesnt seem that common or popular.

>>11725990
northeast china doesn't have a historically prominent regional cuisine. they pickle and ferment a lot of stuff like in korean cuisine. i couldnt tell you much about it.

the north in general uses more wheat/barley/buckwheat/millet than rice and they also eat more bread (chinese style). central north as in like shanxi and hebei is also not that prominent, i would say vinegary but idk really. beijing cuisine is really the big one in the north and is pretty broad and has a lot of shandong influence which is one of the classic great chinese regional cuisines. shandong cuisine is very "clean" tasting i'd say, even when fried. less heavily spiced, not sweet or spicy, but very savory.

i love cantonese food. i get classic canto dim sum all the time and get cantonese style home dinners at my friend's house. i dont think i've ever knowingly had fuzhou food though.

>>11725990
gansu. and i'm just talking in the historical cultural sense that chinese people do. like i said, sichuan is "southwest" in common parlance even though it's almost in the middle of the country today.

[Anonymous No.11726129]

>>11726121
Do you think the less "prominent" cuisines are still worthwhile? Are they still good but just lesser known?

[Anonymous No.11726139]

>>11726121
Have you ever had Anhui or Ningbo?

[Anonymous No.11726177]

>>11726129
probably, pretty much any cuisine ive had that was made well ive enjoyed. northwest cuisine used to be much less prominent and doesn't have classical status and now is pretty popular.

>>11726139
i dont have much experience there. ive eaten in anhui traveling through but not specifically anhui dishes and never been to ningbo or had ningbo food.

[Anonymous No.11726189]

>>11721026
>Hubei
I'm craving some hot and dry noodles now.

[Anonymous No.11726219]

>>11726189
There actually are some Hubei places in Flushing Queens, the food looks pretty good and I want to try.

[Anonymous No.11726220]

>>11726177
Are there any cuisines that you've found to be trash no matter what?

[Anonymous No.11726231]

>>11726220
in china or generally? i think mongolian food isnt trash per se but it's extremely limited and simple. if all i could eat was real, traditional mongolian food i would get tired of it pretty quickly. i also really dislike all the chinese frog dishes ive had.

[Anonymous No.11726239]

>>11726231
I guess it could be because Mongolia only has a few million people. But what about Inner Mongolian food?

And have you ever had any frog dishes that you liked?

[Anonymous No.11726271]

>>11726239
inner mongolia is majority han chinese by a hgue margin. im sure there is some mongolian (and other minorities) influence but it seems to me more like it's the other way around, with some modern mongolian dishes being clear adaptations of chinese ones. in general though the cuisine of inner mongolia probably a lot like northern and northwestern chinese. there isn't really an "inner mongolian cuisine."

[Anonymous No.11726399]

>>11724202
Try gutter oil, uma delicia!

[Anonymous No.11726406]

>>11718301
Real canto food a best

[Anonymous No.11726409]

>>11718383
No and yeah

Xian also based

[Anonymous No.11726419]

>>11726409
do you have a preference? which regions do you like least and most?

[Anonymous No.11728210]

Bump

[Anonymous No.11728805]

Bump

[Anonymous No.11729665]

bump

[Anonymous No.11730368]

Best chinese food.

[Anonymous No.11730659]

>>11730368
is mapo tofu supposed to be the silky kind or the firm kind?

[Anonymous No.11730689]

Hakka any other answer suggests you’ve never tried more than two types

[Anonymous No.11730691]

>>11718318
>forgetting hunan

[Anonymous No.11730792]

>>11730691
I feel like Hunan is overshadowed by Szechuan

[Anonymous No.11730849]

>>11730659
always the silky/soft kind

[Anonymous No.11730909]

>>11730849
oh okay. because I had it the other day and it was silky, I was wondering if that was correct.

[Anonymous No.11731057]

>>11730909
it is. I live in asia and i've never had it with any other type of tofu.

[Anonymous No.11731064]

>>11731057
any other szechuan dishes you'd recommend? I'm going to a place for my birthday next month and here's the menu

https://chengduny.com/img/takeout.pdf

[Anonymous No.11731089]

>>11730368
what are the red peppers you're supposed to use for this?

[Anonymous No.11731133]

>>11731089
You're supposed to use Sichuan peppercorns. If you want more heat, you can add some dry red chili. If you want to make at home, this is the most accurate recipe that I've seen on YT.
https://www.youtube.com/watch?v=rrib8x0CKb8

[Anonymous No.11731139]

>>11731133
I'm talking about the red ones not the sichuan peppers.

[Anonymous No.11731140]

>>11718301

[Anonymous No.11731187]

>>11731133
that guy has autism but in a good way

[Anonymous No.11731233]

>>11731133
damn that's a good channel. sad that it's dead. always kind of depressing when you find one of those.

[Anonymous No.11731244]

Sichuan is a meme. For me it’s Cantonese.

[Anonymous No.11731332]

>>11731244
why is sichuan a meme? too spicy?

[Anonymous No.11731384]

>>11722318
this is a must for hotpot sauces

[Anonymous No.11731387]

spices came from asia
>do chinese people season their food?

[Anonymous No.11731393]

>>11718301

[Anonymous No.11731406]

>>11721136
Patrician taste. I love those lovely crispy nuggets of bullfrog too.

[Anonymous No.11731421]

>>11731387
yeah but Asian spices are associated with India. Soy sauce and rice wines are not seasonings

[Anonymous No.11731428]

>>11731244
Cantonese is boring

[Anonymous No.11731429]

https://youtu.be/hyiGCNwCMxU

[Anonymous No.11731433]

>>11731428
idk "boring" can be nice. a toasted bagel with butter is absolutely delicious.

[Anonymous No.11731440]

>>11731429
does this guy have a restaurant or something?
he feels very professional compared to the usual youtube chefs

[Anonymous No.11731442]

>>11731433
Wrong

>>11731429
>水煮肉片
>not 水煮牛肉, 水煮鱼 or 毛血旺
ISHYGDDT

[Anonymous No.11731473]

>>11731442
Wrong

[Anonymous No.11731475]

>>11718301
America has the best chinese food

[Anonymous No.11731685]

>>11731475
>he thinks american chinese is even ""chinese food""

must be the same person who thinks americans are white

[Anonymous No.11731719]

>>11731429
Goddamn I love those massive roaring burners.

[Anonymous No.11731763]

>>11731685
based and poltarded

[Anonymous No.11731959]

SOMEONE FUCKING POST THE PISS INFOGRAPH GOD FUCKING DAMNIT. POST IT NOW

[Anonymous No.11732370]

>>11731475

[Anonymous No.11732408]

>>11731959
>>11731959
jesus christ that gif. imagine being this fucking mad

[Anonymous No.11732410]

>>11732370
This guy hates walnuts. He's a tastelet.

[Anonymous No.11732525]

Shanghai is the best

[Anonymous No.11732558]

>>11718301
The best Chinese Food is the Chinese Food nearest to you.

[Anonymous No.11733220]

>>11732370
Andrew Zimmern, host of Bizarre Foods, often claims that to know a culture, you must eat their food. I’ve eaten Vietnamese food my whole life, but there’s still so much that I don’t understand about my family and the place we came from. I don’t know why we can be so reticent, yet so emotional; why Catholicism, the invaders’ religion, still has such a hold on us; why we laugh so hard even at times when there’s not much to laugh about. After endless plates of com bi, banh xeo, and cha gio, I still don’t know what my grandmother thinks about when she prays.