Chinese Cooking Demystified

24

Chinese Cooking Demystified 's Posts

Cheong Fun – a.k.a. Rice Noodle Roll – are a classic at Dim Sum, but they’re also a hyper common breakfast street food in Hong Kong and Guangzhou. Whether at Dim Sum or on the street, the rice noodle rolls are steamed with these massive steaming machines – something we’ll… Continue Reading Cheung Fun, Authentic Cantonese Rice Noodle Rolls (布拉肠粉)

Everyone knows the best way to reheat pizza (covered skillet, if it had to be said), but what’s the best way to reheat Chinese food? Whether you’re staring at leftovers from a Sichuan restaurant in Chengdu or a takeout-style joint in the West, we’ve got you covered: 0:00 – The… Continue Reading How (Best) to Reheat Chinese Food

Beef and broccoli! In Guangdong a bit more classic of a combination might be Beef with Gailan, but especially these days beef with broccoli is as classic of a homecooking combination as any. A fair warning that this ‘6th anniversary’ video can get a little… sassy at parts. Please do… Continue Reading Beef and Broccoli, plus a 4 minute rant (西兰花炒牛肉)

Stuffed fried eggplant, sometimes called “eggplant sandwiches” (god I hate that translation). Regardless, this’s my personal favorite eggplant dish of all time – it’s one of those dishes that even people that aren’t crazy about eggplant would definitely love. This eggplant is stuffed with pork, but honestly? You can skip… Continue Reading Chinese Stuffed Fried Eggplant, Sichuan-style (炸茄盒)

Yufu, or Cantonese fish tofu! One of my all time favorite ingredients, I’m really happy we could finally crack this nut. 0:00 – Why everyone loves tofu puffs 0:22 – Introducing Cantonese Fish Tofu Puffs 1:44 – What fish to use? 2:25 – Making the fish tofu 7:46 – Making… Continue Reading The crispy, chewy Cantonese fish 'tofu' (绉纱鱼腐)

How to make Hunan spicy cauliflower – a.k.a. ‘Dapen Cauliflower’! You can find this dish in Sichuan restaurants and really throughout China, but we wanted to show you the original, authentic Hunanese version. It’s relatively simple to whip up, and the spiciness from the chilis and the (optional for you… Continue Reading Hunan Spicy Cauliflower – How to Make Hunanese 'Dry-Fried' Cauliflower with Chilis (大盆花菜)

Braised pork belly noodles! Directly translated as ‘big meat noodles’, this is a classic noodle soup from the city of Suzhou. It’s also an absurdly delicious dish, and one of the tastiest noodle soups we’ve ever eaten. Unfortunately, to do it right is… involved. See, this dish is a ‘pintang’,… Continue Reading Suzhou Big Meat Noodles (苏州枫镇大肉面)

Fengwei Eggplant is made from crispy fried eggplant pieces, stir-fried with chilis and garlic. It’s a Shandong dish, and there’s two big styles of eating this – dry or sauced. The dry style makes for super crispy eggplant fingers… the sauced version ends up being slightly less crispy in the… Continue Reading Crispy Eggplant Stir fry, Shandong Fengwei Eggplant Two Ways (风味茄子)

Dark Chinese Vinegar! In this video we wanted to give an introduction to the main types of aged Chinese vinegars, compare them a bit with Balsamic, and do a taste test of sorts to see how well different types of vinegars – Chinese and Western – can work as a… Continue Reading What is Black Chinese Vinegar(s), and how's it different from Balsamic?

Hunan Guoba sandwich! One of the best street food dishes I’ve ever tried, and we’re excited to finally get you a recipe for it. 0:00 – The Socarrat Sandwich 1:15 – Pan selection 2:11 – Oil selection 2:56 – Soaking the rice 3:54 – A note about stoves 4:32 –… Continue Reading Crunchy Rice with Spicy Fillings.