Strange breads

[Anonymous No.9096330]

Came across this half dome bread, so strange with sticky top

[Anonymous No.9096341]

>>9096330
k. Thanks.

[Anonymous No.9096352]

Did it taste good, though?

[Anonymous No.9096382]

looks very erotic

[Anonymous No.9096413]

>>9096330
It's called a jizz loaf in parts of East Asia.

[Anonymous No.9096562]

>>9096330
Looks like a pampushka.

[Anonymous No.9096624]

Looks like bao

[Anonymous No.9096637]

>>9096352
Tasted savory, sweet and meaty
>>9096624
A bao? I don't know how to pronounce it. Got it from this China immigrant man that spoke few english words but keeping saying good taste.

I was shocked to think red colored pork is edible. Initially I thought it was raw pork when broken open.

[Anonymous No.9096667]

>>9096637
Hey new fag welcome to Chinese cuisine. The pork is perfectly cook it isn't raw pic related it's the seasoning it just has a shit tone of red dye.

[Anonymous No.9096850]

>>9096637

>Seasoned Chinese bbq pork, also known as char siu.
>bao is simplified Chinese for bread.

>>9096667
A simple use of cayenne and vinegar to get the nice red color is what you need to get that red coat for the meat, then comes for the flavor soy sauce, Worcestershire sauce, hoisin sauce. It's mainly a liquid base and few spices for it.
Granted yes, those pre-packaged mid for it does contain heavy use of red dyes

[Anonymous No.9096865]

>>9096850
>r to get the nice red color is what you need to get that red coat for the meat

Lolno. The red color comes from pic related if you're doing it correctly.

It comes from red food coloring if you aren't.

[Anonymous No.9097003]

>>9096850
>cayenne
uhh no chef john chinese bbq is not spicy

[Anonymous No.9098740]

>>9096667
So it will make the pork look glazed with that packet?

[Anonymous No.9099786]

>>9096667
What spices are used?
>>9096865
Will I gag if I ate that? Doesn't look safe.

[Anonymous No.9099903]

>>9096637

that's a really fucking nice 叉燒包

gbread is even, glazed properly, not too much bread inside the bun, lots of nice pieces of meat instead of cheap shreds and gristle

you lucked out for your first try

[Anonymous No.9100070]

>>9099903
I guess?

Came across this strange rice soup with black eggs. China immigrant employee said good delicacy and for virility. Is this even edible being black in color?

[Anonymous No.9100176]

>>9100070
Here are the eggs I ate around.
Rice soup warmth on a chilly morning. There was small tidbits of meat, possibly pork.

[Anonymous No.9100192]

>>9096330
Yeast roll from golden corral? They're delicious when fresh.

[Anonymous No.9100208]

>>9100176
Those look like century eggs. Eat it if youve wanted to try one or reject it, its kind of a strange thing to eat

[Anonymous No.9100492]

>>9100208
They are a century old? Shouldn't the FDA do something about this kind of food?

[Anonymous No.9100496]

>>9100492
No, that's just the name. They are aged/cured though. Same idea as curing ham or bacon.

>>Shouldn't the FDA do something about this kind of food?

Why? If you like it, buy it. If you don't want to eat it then don't buy it. Simple as that.

[Anonymous No.9100527]

>>9100496
>If you like it, buy it. If you don't want to eat it then don't buy it. Simple as that.

SUCH CHINESE, MUCH CANCER, SO PROFIT!

And you thought poisoned rice was bad. Chinese state media reported over the weekend that thirty companies producing preserved eggs in Nanchang county had been closed by authorities for using toxic copper sulphate rather than baking soda to speed up the maturing process.
The black-yolked translucent delicacies are also known as “thousand-year-old eggs,” though they actually only take two months to make—copper sulphate reportedly cut that time by a month. Nanchang produces 300,000 tons of the eggs each year.

> According to a boss at one of the factories, “there won’t be a problem if you don’t eat too many of them.”
>“there won’t be a problem if you don’t eat too many of them.”
>“ if you don’t eat too many of them.”
>"“don’t eat too many of them.”

LOL

Chinese businessman at work

[Anonymous No.9100529]

>>9100527
>Chinese state media reported over the weekend that thirty companies producing preserved eggs in Nanchang county had been closed by authorities for using toxic copper sulphate rather than baking soda to speed up the maturing process.
>The black-yolked translucent delicacies are also known as “thousand-year-old eggs,” though they actually only take two months to make—copper sulphate reportedly cut that time by a month.

The Chinese will sell melanine laced toxic baby formula to their own neighbors.

What do you think they're selling to white people?

[Anonymous No.9100543]

>>9100527

https://qz.com/94864/preserved-thousand-year-old-eggs-in-china-are-even-more-toxic-than-they-sound/

http://www.smithsonianmag.com/smart-news/unless-you-like-toxic-chemicals-skip-this-chinese-delicacy-696090/

Even in China, our parents tell us to never eat more than 2 a day.

[Anonymous No.9100601]

>>9100070
that's congee with century egg my man

the congee is what happens when you simmer rice down for a long time. it's plain, hearty, and nutty tasting right?

so you add stuff to it to flavor it. some people put stock in the congee but you also mixed stuff in like century eggs.

they're just regular duck eggs that are preserved by chemical cooking until they turn green and taste like soft cheese. they're tasty as fuck.

would highly recommend buying taiwanese century eggs. they have western health and safety standards.

[Anonymous No.9100885]

>>9100601
>duck eggs
>turn green
>Dr. Seuss

[Anonymous No.9102421]

>>9100527
>>9100529
>>9100543
>>9100601
Pffttt....chinese cukture

[Anonymous No.9103820]

Saw this new item and the chinese man called it a China fly bread and was crispy. I don't know if they meant fry bread but looked interesting.

[Anonymous No.9103837]

>>9103820
Here is cross-section of such fry bread.

[Anonymous No.9103873]

>wiseass goes to chinese restaurant
>pretends to be retarded
>/ck/ actually tries to teach him

what is even the point of this?

[Anonymous No.9103891]

>>9103837
thing of it as savory crispy doughnut or something. you should dunk it into soya bean drinks.

[Anonymous No.9103909]

>>9103873
/ck/ so diverse in knowledge of food and cooking. Legends reside here.

>>9103891
Does dairy milk work too?

[Anonymous No.9103920]

>>9099786
that shit is fucking delicious, not gagworthy at all. i love to spoon a chunk of it into hot soup with a bunch of the oil. i's super savory, salty, and wonderful with a strong fermented flavor. i can't remember what it's called, but i got a jar of japanese fermented whole black soybeans and dropping a scoop of those fuckers into miso soup with some spicy pickled cabbage is 10/10

[Anonymous No.9103924]

>>9103909
it works. i pretty much dunk it into anything. coffee is a good choice too.

[Anonymous No.9104014]

>>9099786
Depends, if it's Made in USA, it's probably safe. If it's Made in China, it's probably full of toxic chemicals and rotten bug parts.

[Anonymous No.9104221]

>>9103920
Just overwhelming.

>>9104014
Looks like made in China.

[Anonymous No.9104753]

>>9099786
They use red yeast powder and fermented bean curd. Also probably red food coloring.

[Anonymous No.9105451]

Interesting wrapped fry bread in rice noodle. Looks like fry bread would become soft and limp. Is this wierd?

[Anonymous No.9105524]

>>9103820
My mom told me this bread commemorate 2 lovers that was boiled alive in oil because of a jealous king or something but I loved it as a kid; greasy as fuck though. Taste like crispy dough on the outside and chewy slightly-sweet and soft bread on the inside. Its deep fried dough basically.

>>9105451
Soft on the outside and the bread does get soggy but also very chewy. Great with dipping sauce.

[Anonymous No.9105833]

>>9105451
zhaliang is preposterously delicious for such a simple dish

[Anonymous No.9105937]

>>9096330
>Came across this half dome bread, so strange with sticky top
Well I mean it's probably sticky because you've came on it.

[Anonymous No.9106837]

>>9105524
Chinese people so savage.

>>9105833
I guess carb on carb is ok for China people.

>>9105937
Absolutely disgusting.

[Anonymous No.9108013]

So early to find fried rice.
I thought fried rice only available during lunch time? Strange how its available and looks like its got red colored meat.

[Anonymous No.9108016]

>>9108013
that looks so fucking gross dude

[Anonymous No.9108140]

>>9108013
I'll stick with Americanized Chinese food thanks

[Anonymous No.9108147]

>>9106837
Carb on carb is popular throughout the world.

[Anonymous No.9108185]

>>9108013
the red meat is cha siu

[Anonymous No.9108508]

>>9103920
>but i got a jar of japanese fermented whole black soybeans and dropping a scoop of those fuckers into miso soup with some spicy pickled cabbage is 10/10

I have the korean fermented black bean paste, but here's a protip. You heard it here first, folks.

Put that shit in chili. I'm serious. It adds a depth of flavor similar to worcestershire sauce or dark chocolate but more complex.

[Anonymous No.9108517]

does anyone have the flesh bread image that was from here?

[Anonymous No.9108730]

>>9108013
this looks like utter shit

[Anonymous No.9109000]

>>9108140
>know the difference

>>9108730
>good chinese food

[Anonymous No.9109058]

Strange produce found, they taste sweet, sour and slightly astringent. What do they call these? I have never seen Safeway ever carry these.

[Anonymous No.9109182]

>>9109058
Lychee

[Anonymous No.9110503]

>>9109182
Are these rarest fruit of Asia?

[Anonymous No.9110663]

>>9110503
>>>9109182
>Are these rarest fruit of Asia?
It says products of Mexico.

[Anonymous No.9110695]

>>9109058
You want to eat the ones that are very red in color. Lychees are so delicious, probably my favorite fruit.

[GW2 No.9110717]

>>9110503
I don't knwo about rarest, but if you're looking for exotic, I'd go with jackfruit, which is the ABSOLUTELY DELICIOUS if a bit rubbery seed coverings of pic related.

You could also try Durian, which are like pic related only smaller and more spiky, which I personally can't stand. Some people say it's incredibly sweet and creamy, but for me it smells like a gas leak, and tastes like raw onion.

[Anonymous No.9110758]

>>9109058
Longans are better

[Anonymous No.9110790]

just to vent my racism

but it really hurts their image (the chinese) when the best they offer, without any nasty shit added in or shady stuff done in the back of house, is still unremarkable at best.

also chinese tourists. why why why? are these people civilized?

[Anonymous No.9111716]

Found this golden triangle, what interesting development.

[Anonymous No.9111814]

>>9111716
it's old now, man.

[Anonymous No.9111862]

>>9110758
>smells like cum
yeah no

[Anonymous No.9111973]

Cross-section of meaty pocket goodness.

[Anonymous No.9113817]

>>9111973
wtf man that looks gross...fried shit

[Anonymous No.9114133]

So this is actually REAL Chinese cuisine? Where can I find these foods in Chicago? I have never seen any of these on the menu (except the fried rice) of any Chinese restaurant I've been to. Maybe I should start looking around Chinatown...

[Anonymous No.9114138]

>>9111973
fried dumplings are hardly worth the calories

[Anonymous No.9114140]

>>9114133
chinatown you fucking idiot

[Anonymous No.9114147]

>>9096637
Never eaten smoked ham?

[Anonymous No.9114427]

>>9103920
So, take Japanese food, and make it Korean. Right.

[TexasFag No.9114436]

>>9108508
BEANS DON'T GO IN CHILI.

END OF.

[Anonymous No.9114661]

>>9103820
Chinaman here, that's a yo-tiao. It's basically a Chinese donut made with super glutinous flour. It's a popular breakfast item, usually served with congee or soy milk. It's great to wake up to when freshly made.

[Anonymous No.9115687]

>>9114661
Hi there Mr. Chinaman, these Chinese foods have been very interesting and mysterious at the same time.

These I heard have been popular staples, here I got these pork shoomai and eggplant pocket.