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#chinesefood — Public Fediverse posts

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

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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