i would like a reciepe for the crunchy noodles that you get in a bowl for dipping at chinese restaurants,I thought some had told me you can fry down or bake wonton wrappers or was it egg roll wrappers,does anyone...
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Are there different dishes for the different years? Thanks for the info....
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does anyone have a recipe for dumpling dough,I'm not good with flour and can't make a simple pie crust,I would rather make my own pot sticker dough than to use wonton wraps...
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i'm making chinese pot stickers and want to know if i use wonton wraps if they will come out o.k. also I don't need to cook all 48 that the recipe calls for, how do i save them...
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Whats their secret? I have a rice cooker that cooks up nice rice. But how do they get it the color/flavor they do? Those little pieces of pork. How do I get them as yummy as they do?...
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Any suggestions for the Chinese restaurant with the best Roast Pork around? Preferably UES.....
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I am making a hot and sour soup while thinking about potatoes. The white (or red) potato that is in such common use in the "new world" and in Europe - it is not in common use in Chinese cookery...
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Just moved to LA from NYC and am looking for something akin to my absolute fav Grand Sichuan...is there any super Chinese food here or is it all egg foo yung? HELP!!...
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Can anyone recommend a fabulous Chinese Food Restaurant on the Upper East Side in NYC? Thank you-...
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Steamed Taro with Chopped Salted Chiles This is one of Fuchsia Dunlop's favorite recipes. Ingredients 1 1/4 pounds taro 1/4 teaspoon salt 5 tablespoons peanut oil or melted lard 2 tablespoons chopped salted chiles (duo la jiao) 1 teaspoon black...
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