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#chinesefood — Public Fediverse posts

Live and recent posts from across the Fediverse tagged #chinesefood, aggregated by home.social.

  1. Dough Zone, a Chinese restaurant in downtown Berkeley is spacious, affordable, and seriously good--with great noodles and dumplings!

    I tried the chicken potstickers, the green onion soy sauce noodles, and the pork xiao long bao.

    The chewy, savory dough was the star of the show.

    Read my full blog post here:

    bayareaexploreer.blogspot.com/

    #food #california #blogpost #BerkeleyFood #EastBayEats #BayAreaFood #BayAreaEats #ChineseFood #Foodie

  2. Yesterday I made J. Kenji Lopez-Alt’s Sichuan Smashed Cucumber Salad from The Wok.

    It was good, but I’ll probably stick with a Splendid Table version I’ve been making. 3 stars ★★★☆☆

    brentlineberry.com/posts/4037/

    #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Salads #Cucumbers

  3. Last week I made the Sichuan-Style Fish Poached in Chile Broth (Shui Zhu Yu) recipe from J. Kenji Lopez-Alt’s The Wok.

    We found the Sichuan peppercorn numbing completely overwhelmed the dish. Maybe with less it would be better, but, as is, 2 stars ★★☆☆☆

    brentlineberry.com/posts/4010/

    #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Fish #HotAndNumbingMálà #ChineseFood

  4. Last week I made the Mapo Tofu recipe from J. Kenji Lopez-Alt’s The Wok.

    I thought it was the best mapo tofu recipe I’ve tried. 4 stars ★★★★☆

    brentlineberry.com/posts/3971/

    #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tofu

  5. Last week I made the Bang Bang Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This is a poached chicken with “mysterious flavor sauce.”

    It was flavorful, but I think we’re not the biggest fans of the sauces with sesame paste. 3 stars ★★★☆☆

    brentlineberry.com/posts/3937/

    #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChineseFood

  6. Sunday I made J. Kenji Lopez-Alt’s Fragrant Scallion-Ginger Oil from The Wok.

    On its own, the scallion-ginger oil is mild, but tasty. It’s much better in large quantities with lots of scallion slices. 3 stars ★★★☆☆

    brentlineberry.com/posts/3923/

    #Ginger #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Sauces #Scallions

  7. Last week I made the Asparagus and Tofu Salad with Málà Chile Oil Vinaigrette recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

    It was fine. The wontons with the same dressing were (of course) better. 3 stars ★★★☆☆

    brentlineberry.com/posts/3920/

    #Food #Cooking #SichuanChiliOil #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tofu #Asparagus

  8. Last week I made J. Kenji Lopez-Alt’s The Best Wonton Soup from The Wok.

    This is apparently THE recipe for Superior Stock, but, to me, the wontons were the the best part. 4 stars ★★★★☆

    brentlineberry.com/posts/3908/

    #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Pork #NapaCabbage #ChineseFood #Shrimp #Wontons

  9. Monday I made J. Kenji Lopez-Alt’s Zha Cai Rousi Miàn (Sichuan Pork and Pickle Soup) recipe from The Wok.

    I thought it was quite tasty given how simple it was. The zha cai added an appreciable spiciness to the broth. 4 stars ★★★★☆

    brentlineberry.com/posts/3904/

    #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Pork #ChineseFood #Soups #ZhaCai

  10. Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

    The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

    brentlineberry.com/posts/3903/

    #Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

  11. Monday I made J. Kenji Lopez-Alt’s Egg Drop Soup recipe from The Wok.

    It came out exactly right, but egg drop soup does not excite in this house. 3 stars ★★★☆☆

    brentlineberry.com/posts/3893/

    #Eggs #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Soups

  12. Woke up.
    Made some chai tow kway. Classic Teochew food. Especially eaten on lunar new year, which starts in 2 days.

    In our #Teochew language, chai tow means “radish or turnip“, while kway means “cake”. The dish was originally from Southern China & Teochew immigrants brought it to Singapore in the late 19th century.

    I like eating them by dipping into a soy sauce/red vinegar/hot chili paste sauce mix.

    #AsianMastodon #AsianFood #ChineseFood #EthnicEats #CulturalFood #TraditionalFood #SouthEastAsianFood #Cooking #Gaginang #POCfoods #Food #homecooked #FoodCulture

  13. Fueling up with #homemade #CharSui #BBQpork with #EggNoodles for #breakfast 😀

    Heading out with Mom in an hour. I have to get our ISP/WIFI issues resolved & going into their office because telephone support hasn't helped resolve things.
    I'll be walking around in nature with Mom after. May swing by some farm friend's homes, depending on how our day goes & how much traffic/road construction there is.

    #AsianMastodon #ChineseFood #AsianFood #Noodles #Soup #iLoveNoodles #Noodles #TootSEA #EthnicEats #CulturalFood #ChineseEats #TraditionalFood #POCfoods #AsianBreakfasts

  14. There is a Chinese post on Reddit with this picture. Looks very nice :-)
    (日本被德国超过-日元还有机会吗-v0-986l3qijwric1.png)reddit.com/r/China_irl/comment

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