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/ck/ - Food & Cooking

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14762592 No.14762592 [Reply] [Original]

Have you ever had "szechuan wontons"? Basically pork dumplings that have been boiled and submerged in chili oil. Has a hint of cinnamon and cloves.

What's your favorite Chinese take-out appetizer?

>> No.14762602
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14762602

>2020
>chinese cuisine

>> No.14762610

>>14762592
Sounds pretty good.
I like those chicken satay skewers, with a thick sweet and spicy peanut sauce. So tasty. Usually get enough that I can save some with some rice from my main meal and have them the next day as a quick lunch.

>> No.14763520

>>14762602
What I remember as chinese food growing up as a young kid in Hong Kong

>turtle/shark fin soup
>fried chicken feet
>pig uterus noodles
>fried rice with pork knuckle gristle
>unidentifed fish balls on a stick
>boiled dog meat
>one time, monkey brains

Americans have no idea how bad it really is. No one in china knows what the fuck beef and broccoli is or sweet and sour pork. Chinese food is disgusting. Literally the worst parts to eat of any animal. Makes sense because chinks are the race of humans closest to animals. They make disgusting noises when they eat, slurp everything, men in the streets lift their fucking wife beaters over their sweaty stomachs while laughing and chewing with their mouths full of food. Like what kind of idiot decided 2 sticks is the most practical way to eat grains of fucking rice. Starving Nigerians who eat grass have a better diet than the average chinese.

>> No.14763556

>>14762592
ex was sichuanese and made these often. very kino

>> No.14763590

>>14762610
that's thai

>> No.14763591

>>14763556
did you drizzle hoisin on her titties

>> No.14763626
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14763626

>>14762592
My grandmother is a native from Sichuan.

The actual "hong you jiao zi", red oil dumplings, is just that. Chili OIL and dumplings.

You boil some dumplings and make some awesome chili oil. Then just add oil to the cooked dumplings and eat.

No need for any other sauce etc...

My grandmother was born in the 1930s, so her idea of good Sichuan cuisine is definitely different from modern interpretations.

>> No.14763653

Mala wontons from Great Wall Szechuan House in DC. Go if you get the chance.

>> No.14763815

>>14763520
You forgot to put stale pasta on the list

>> No.14763821

>>14763626
>so her idea of good Sichuan cuisine is definitely different from modern interpretations.
Different how? I'd like to hear more.

>> No.14763835
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14763835

>>14763520
So you're saying china is just the southern united states, but with chopsticks?

>> No.14763840
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14763840

>>14763626
Sounds awesome. I'd mao down on those.

>> No.14763860

>>14763821

She made this dish called stir fried young ginger. Basically, you harvest the young ginger roots while they still appear purple on the outside (before turning brown as they mature), she then julienne cut the young roots into thin strips. She stir fry the younger ginger as if they are cabbage with some minced meat and spices. The resulting dish is, as you can imagine, extremely spicy and burning. She said it was a dish she ate while growing up. But I have been to many Sichuan restaurants, some with extremely experienced chef, and they a have never heard of this dish.

She also makes Dan Dan noodles without any broth, which I have recently learned that Dan Dan noodles used to be dry noodles and ate cold.

Every late autumn she would invite the whole extended family to make sausages. One type is spicy and the other is without the chilis. Both kinds used extensively Sichuan peppers. They are extremely aromatic and when eaten numbs the mouth. When Lunar New year comes, about 3 to 4 months after autumn the sausages would haven been ready, cured and smoked hanging on top of the stoves. Then we eat the sausages by slicing them into thin slices and steam them.

I don't remember much of the details. The idea I have gotten is that Sichuan dishes are not really about how spicy they are. But simply seasonal local (to Sichuan) ingrediants cooked the Chinese way.

The only thing that is really spicy, as in making you wanting to chug a gallon of water, is the chili oil dumplings. In the other dishes, chili and such is used mainly for aroma, instead of burning the mouth.

>> No.14763914
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14763914

>>14762602
> be me
> feelsposter
> entire country going down the drain
> faggots literally controlling the words that can be spoken by everyone in the country
> chimps smashing up the streets and killing people demanding they can chimpout more
> only consolation in life is that the tv assures me that chinks are worse
> they apparently lock up their terrorists and make Muslims eat bacon and drink beer until they like it and become productive members of society
> they apparently couldn't give a shit about braindead violent cunts who fought for isis
> now only hope for self respect is going on a Nigerian Marmot hunting forum and telling everyone how bad the slants are in the vain hope no one will notice my country is totally fucked
> cry in corner afterwards

>> No.14763924

>>14763914
Based

>> No.14763949

>>14763835
oh my based

>> No.14763984

>>14763860
Stop posting stale pasta, cunt

>> No.14763988

>>14762592
yeah they fuck

>> No.14763994

Sichuan cuisine in current year is probably the most based cuisine of all. Watch dan dan noodles blow up big time and undergo redditization when the ramen/bibimbap craze dies off.