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BTW I plan on making mapo tofu (plus maybe some other stuff) from the website linked earlier using all the stuff I was given, not sure when I get to do it but I will post a pic. Can the beef be added to the tofu when serving? Might have a vegetarian eating with us.
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Oct 26, 2016 11:25
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Someone apologised for getting tea on my food today and I just remembered that tea-smoked chicken and duck exist and are incredible. Can anybody give me some words about tea-smoking?
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Oct 26, 2016 12:08
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Hopper posted:Can the beef be added to the tofu when serving? Might have a vegetarian eating with us. Serve the beef with the tofu and it will be the last time you have a vegetarian issue.
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Oct 26, 2016 14:33
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Anyone have a preferred recipe for fen zheng rou?
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Oct 26, 2016 20:16
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Here's a typical kung pao chicken from the place by where I work. They're a little lighter on the huajiao than I like but otherwise this is pretty normal when you get it here in Chengdu.
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Oct 28, 2016 06:33
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Thanks to you all I went and bought a bunch of hua jiao today and made kung pao for dinner tonight. May not be the best but it's a lot more satisfying than ordering takeout from the Cantonese places around here.
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Oct 29, 2016 02:43
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I went on a drunken shopping spree at H-Mart and came home with steam powder. What do?
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Nov 4, 2016 00:44
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The gently caress is steam powder? Can you post the label?
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Nov 4, 2016 01:54
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rice flour?
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Nov 4, 2016 02:25
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Or is it seasoning for when you're steaming things?
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Nov 4, 2016 02:48
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Heh, I GIS'd an ended up finding an answer to my question! http://diningwithdrake.blogspot.com/2009/11/november-moments.html
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Nov 4, 2016 02:48
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remote control carnivore posted:I went on a drunken shopping spree at H-Mart and came home with steam powder. Archenteron posted:Anyone have a preferred recipe for fen zheng rou? You two should meet up cuz you can use that powder to make fen zheng rou.
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Nov 4, 2016 03:08
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So re: Sichuan peppercorns, how do I get them to not be like, dry flakes in the dish? I have a big m+p that works just enough fine for everything else, but for some reason the peppercorns are noticeable big flakes
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Nov 4, 2016 03:35
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That's just kinda how they are. They usually aren't ground up or anything in Sichuan, they just throw handfuls of them in whole and you crunch them.
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Nov 4, 2016 03:42
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Yeah most sichuan food includes the fun minigame of "avoid the sichuan peppercorns". Using them whole makes this easier.
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Nov 4, 2016 03:47
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Avoid them? My respect for your humanity has vanished.
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Nov 4, 2016 03:51
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Grand Fromage posted:Avoid them? My respect for your humanity has vanished. Yeah for reals
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Nov 4, 2016 03:52
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Bad thing is I've built up a tolerance and now I almost never get buzzymouth from Sichuan food anymore. 
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Nov 4, 2016 03:55
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I did that when I first moved here and all my Sichuan friends made fun of me.
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Nov 4, 2016 04:00
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Grand Fromage posted:Bad thing is I've built up a tolerance and now I almost never get buzzymouth from Sichuan food anymore. I have to eat a lot at once to get buzzymouth anymore. Also it goes away after a few seconds
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Nov 4, 2016 04:32
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So I'm not the only one throwing in like a quarter cup of those things every time I use them? I even started putting them in my popcorn.
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Nov 4, 2016 05:46
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It's always been my understanding they were kinda like bay leaves in that they give the dish a nice flavor but you avoid eating them directly.
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Nov 4, 2016 06:15
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Wondering if anybody could identify a couple foods I remember having in China back when I went several years ago. The first I had a few different ways, but was usually banana/sweet potatoes with a hot sugary coating that started soft but hardened as it cooled. The second was some peanut-based street food that tasted pretty much like the filling of a Butterfinger candy bar. I think I had it near Xi'an.
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Nov 4, 2016 06:35
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Been making "scallion oil noodles" using this recipe for the last two weeks: https://www.youtube.com/watch?v=N5me5Cgt3-M Tonight was my first time using fresh made noodles (Shanghai style, similar in size to linguine, but thicker/more squared off) instead of dry, and man; the difference is night and day. Fully cooked, yet pleasantly chewy, and the recipe is so simple, you can Swiss Army knife it with additions to taste.
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Nov 4, 2016 07:41
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Lhet posted:Wondering if anybody could identify a couple foods I remember having in China back when I went several years ago. The first is called "ba si/巴斯" which I have no idea how to translate. It's any sort of thing that is covered in a sugar coating, and generally served with cold water you dip it in to solidify the sugar before eating. 巴斯地瓜 would be sweet potato and 巴斯香蕉 would be banana, just whatever the thing is after 巴斯。 The second was probably 花生糖/hua sheng tang (lit. peanut sugar) which is kinda like a less-sweet Chinese version of peanut brittle, but Xi'an could also have a regional thing that I just don't know about. Huashengtang is sold on street corners and by snack carts a lot in most of China, though.
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Nov 4, 2016 08:50
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Lhet posted:The first I had a few different ways, but was usually banana/sweet potatoes with a hot sugary coating that started soft but hardened as it cooled. There's a video by the same dude I just posted about that one: https://www.youtube.com/watch?v=2Tom-l-YVvs
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Nov 4, 2016 09:23
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Magna Kaser posted:You two should meet up cuz you can use that powder to make fen zheng rou. 
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Nov 4, 2016 11:48
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Grand Fromage posted:Avoid them? My respect for your humanity has vanished. For real. Y'all scrubs can send all unwanted hua jiao to me. Mr. Wiggles posted:So I'm not the only one throwing in like a quarter cup of those things every time I use them? If putting it on everything is wrong, I don't want to be right. Fried chicken, eggs, rice, anything can be ma la.
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Nov 4, 2016 12:49
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Magna Kaser posted:It's always been my understanding they were kinda like bay leaves in that they give the dish a nice flavor but you avoid eating them directly. You should remove the seed? from inside, though. Better to just buy higher quality product with it already removed, I think they sell that right? They only have ones with the seeds still in them in my local markets.
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Nov 4, 2016 16:03
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So I had some late night hot pot and dinner in Shenzhen. It's a chain of Chongqing style hotpot restaurant. I just learned that the spicy base is actually butter based?  The bill was cheap as hell as well for 2/3 people - lamb, beef, two kinds of tofu, veggie platter, beer and whatever. 314 RMB - 40 bucks total. Anyways, what other Chinese dish uses a lot of butter? I'm just really surprised.
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Nov 4, 2016 19:00
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That tofu looks exactly like chicken. Amazing!
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Nov 4, 2016 19:31
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I think a lot of xinjiang and/or uighur food uses butter?
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Nov 4, 2016 19:32
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Chicken was free and came with the clear soup. But the veggies and tofu were not in the photo...Hauki posted:I think a lot of xinjiang and/or uighur food uses butter? Tibetan and Uighur food is not really Chinese  Da pan ji is actually an amazing fusion dish. Han people brought over the noodles and chicken and Uighurs used cumin and spices. It's tasty but the portions tend to be mega huge.
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Nov 4, 2016 19:44
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Magna Kaser posted:The first is called "ba si/巴斯" which I have no idea how to translate. It's any sort of thing that is covered in a sugar coating, and generally served with cold water you dip it in to solidify the sugar before eating. 巴斯地瓜 would be sweet potato and 巴斯香蕉 would be banana, just whatever the thing is after 巴斯。 Mister Macys posted:There's a video by the same dude I just posted about that one: Magna Kaser posted:The second was probably 花生糖/hua sheng tang (lit. peanut sugar) which is kinda like a less-sweet Chinese version of peanut brittle, but Xi'an could also have a regional thing that I just don't know about. Huashengtang is sold on street corners and by snack carts a lot in most of China, though.
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Nov 4, 2016 20:26
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Bertrand Hustle posted:If putting it on everything is wrong, I don't want to be right. Fried chicken, eggs, rice, anything can be ma la. Ya, just by merit of living in Sichuan I'd say nearing 100% of my meals have some (large) amount of huajiao in them. I really like the citrusy, ma la flavor. I just don't seek them out to munch on individually. Part of that goes into cracks Sichuan people make about their own food being way too "abundant" and wasteful where like 50% of any given dish is dried chilies, hua jiao and big hunks of ginger that are mainly there for flavor. When a dish is "finished" here generally the plate still looks full. I think the worst culprit of this is lazi ji which is really good but has like a 9:1 ratio of dried chilies and huajiao to chicken. Mister Macys posted:There's a video by the same dude I just posted about that one: Video was informative, I finally learned why it had that name. Apparently the regional written name I learned for the dish is a near meaningless homophone for another set of "ba si" characters which is used in other (most???) places and actually means something.
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Nov 5, 2016 03:12
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What does one use this for:
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Nov 5, 2016 21:26
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Those are a type of mushroom which has some TCM purposes, and is mainly in a lot of sweet dessert-like soups that make you more beautiful or something. No idea what the English name is but they're normally "银耳“ or "silver ears" in Chinese, the package you have calls them "snow ears". I think "white fungus” or "silver ears" will get you that thing in English. The most common thing I can think of is the 六味 soup which is that and a bunch of other stuff like dried longan and lotus seeds. You can probably find some recipes searching for "lok mei" since it's a cantonese dish. Overall it's basically flavorless and I think it's only used in stuff for the TCM properties.
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Nov 6, 2016 11:02
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We call them white wood ear mushroom (bai mu er). They see pretty flavorless but I always felt it was more about the texture. My family ate it a lot.
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Nov 6, 2016 12:32
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Made mapo last night and it was awesome. Should fermented black beans be refrigerated?
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Nov 6, 2016 16:53
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nadav posted:Made mapo last night and it was awesome. Should fermented black beans be refrigerated? I have never done so but it probably wouldn't hurt.
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Nov 7, 2016 00:12
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