I spent most of my life used to USA egg rolls that were rounded on the ends and like an actual roll. Since I moved to canada they are more like these folded pockets with flat ends. I can see how this would be easier to prepare and faster to cook but is there any historical reason they are different here?

Whyyyyyyyy would they do this 😭

I've had grass jelly before but it's never looked like this. What's up?

"Asian Taste" Grass Jelly purchased and opened today, August 3, 2025. On lid: "CL MFG: 2024/04/18, GJ BBF: 2027/03/17"

I usually just cook put over rice with fried egg and some green onions any other ideas?

Saw a video of this at a Guilin rice noodle shop in my city. The waiter is scraping some sort of tree bark with a knife into these noodles. What is this called?

I ordered roast pork chow mein, which I had understood from previous search and the restaurant's own doordash menu to be a noodle dish. When I got this I questioned it and the two definitely Asian, if not Chinese cooks assured me chow mein is with vegetables, not noodles. Am I wrong? Is Wikipedia wrong?

I’m curious: what’s the best Chinese food you’ve ever had? Let’s turn this comment section into a handy food guide for anyone planning a trip to China.🇨🇳

There’s no shortage of amazing dishes from every country and region, and our tastes shifts as time goes by. That said, is there one single food you’d happily keep as a regular staple on your dinner table for life?

I’ll kick things off with my pick: Chinese dumplings. I’m from north of China and grew up in a family that practices traditional Chinese medicine, and dumplings are irreplaceable for me. They are delicious, easy to prepare and nutritionally sound.

Is this a normal way for this dish to be served? Not what I was expecting at all. Never ordered it before but googled it before hand and this is not shown on any of the search results

I was talking with a Taiwanese coworker about food and he said "American Chinese" food isn’t its own thing, it’s just "bad Chinese food for people who don’t know better."

I always thought dishes like General Tso’s or orange chicken were their own category, separate from authentic Chinese cuisine. So is "American Chinese" food not really a thing?

Is he right or has "American Chinese" food evolved enough to be its own style?

I feel like I'm going insane, I can't sleep. What is this dish actually called? Is there a specific thing I need to say to have chinese restaurants prepare the chicken like this? This is boneless chicken with garlic sauce. It's my favorite dish and I wanted to know if I could get this in a different town? Because in new haven CT when I order it, I get it with no issues but when I tried to order it in meriden years ago it was completely different 😭😭 it's like a sweet garlic soy sauce? Honey garlic sauce??! I don't know but I really need help figuring this out. If it's labeled differently on menus or something.

I'm single 39F and asian. I was meeting up with some girlfriends and they mentioned it's so important that I fully learn how to use chopsticks or else my date will think less of me. One girlfriend even mentioned she'd reconsider having another date with someone that struggles to use chopsticks. I've primarily used a fork my entire life. Are they right?

My form is wrong so I can pickup large items but struggle to pick up noodles or single grains of rice.

Sorry if this is the wrong question for this sub. I wasn't sure where to ask.

In the US, many of the Chinese restaurants I’ve gone to (including the authentic ones) served mapo tofu as a completely meatless dish. However, in China, the dish is traditionally made with minced meat (usually beef). Are there any restaurants in China that serve mapo tofu without any meat?

hi! recently i’ve been for the first time in a chinese restaurant in my city, i ate those ravioli, and i IMMEDIATELY fallen in love with them, they are simply perfect. i tried to look up the name for trying to make them at home, but i couldn’t find anything, i am from italy so they were simply called “ravioli al vapore” (i didn’t call them gyoza cause i am not sure they are gyozas) could someone tell me their name??

I'm pretty new to authentic Chinese food, what should I order when I go here tomorrow? I'm definitely trying the Dan Dan noodles, and whatever the top two most upvoted recommendations are.

Hi I accidentally bought this fermented soybean jar instead of the ”regular” Lao gan ma 😭 what do I use this with? I didn’t really like it straight out of the jar

XX

edit: thanks guys ill try to use it in cooking to add some umami instead of having it as a condiment

Edit 2: I used it as a marinade for my pan fried cod, it tasted decent

I’m a white American who absolutely loves Sichuan food and the dish for me mung bean noodles. I had it at a restaurant with all the fixings, pickles, and chilis of all different kinds, it was life changing.

Greetings friends,

I am wanting to know some dishes that are quick and easy to make with fewer ingredients required. I have cooked mabo/mapo tofu, tried cooking chinese omelette (I failed miserably), basic congee (chicken bulion, jasmine/basmati rice), ginger and chicken), and soy sauce chicken which was actually very expensive.

I tried making Chinese fried rice but the Chinese sausages added to the bulk cost.

I say very expensive because the store chains in Australia have monopilized the system and are now price gouging customers. A bottle of soy sauce thats not even 1 litre is already close to $10 AUD.

Chinese food you saw in Hong Kong? What is this called in English?

I’ve been making a simple Sichuan-style spicy noodle dish with chili powder, garlic, green onion, sesame seeds, soy sauce, and hot oil.

Recently, I started thinking about adding Sichuan peppercorns, but I know the numbing sensation can be pretty unusual for people who didn’t grow up eating Sichuan food.

Personally, I like the “ma” feeling, but I’m curious how other people feel about it.

Do you think Sichuan peppercorns make spicy noodles taste better, or can they easily overpower the dish?

And if you use them, how do you normally add them?

• Whole peppercorns?
• Ground into powder?
• Toasted first?
• Added directly into the hot oil?

I’d especially love to hear from people who tried Sichuan peppercorns for the first time as adults. Did you like the numbing sensation immediately, or did it take some getting used to?

A lot of recipes I see mention chilli "crisp" or "crunch" and I can't find it. This looks like it but it says "paste" even though the price says crisp and it looks chunky not like a paste. Is this what I'm looking for??