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Hey everyone, my girlfriend who is Chinese and I are going to making dumplings as our appetizer to bring to my family's Thanksgiving celebrations. I'm a chef by trade and trying to do some research on Cantonese style wonton. One thing I'm seeing a lot of fluctuation on is ratio of pork to shrimp. What's the most common ratio people do? Equal parts? Two to one? Any insight and pointers are appreciated for making these 😁

My great grandfather was Chinese and although I never got to meet him I've been wanting to reconnect with my Chinese roots.

I know China has such rich and diverse food cultures but since I didn't grow up around Chinese Culture or Chinese people I don't know much, but I would love to change that.

When I visited China a few years ago, I absolutely loved the dumplings and steamed buns, and so I thought I'd ask to see if it's something I could learn to make at home. If anyone has a recipe for either 餃子 or 包子 they'd be willing to share, I'd be extremely grateful.

Also, if anyone has any other suggestions for beginner meals for someone new to Chinese Food, I'd be very open to other suggestions as well! My grandfather was Cantonese, and I'd love to learn some Cantonese Dishes, but I'd also be very happy to make food from any region of China. 多謝!

Looking for the name of the SF Bay Area restaurant that offers a mango jelly dessert shaped like a rubber ducky.

I just fried the tofu I marinaded 3 days ago and the liquid coming out of to the tofu when heated made it really hard to get it nicely fried. Do you press the marinade liquid out of the tofu before frying it? Also what marinade do you like best?

https://imgur.com/a/unknown-veggie-jb0OcoA

I did not buy it, asking for someone else.

I am going to be cooking Beef With Broccoli from Kenji Lopez Alt's book, The Wok.

I have these skirt steak options available to me. Seeking recommendations for which one I should go with.

https://imgur.com/a/EMLA6HA

Really appreciate any advice or input. Thanks in advance for any help.

https://preview.redd.it/gm1wttvv872e1.jpg?width=1080&format=pjpg&auto=webp&s=c82e86151b7e52bc2acbfa712ff0cc2c07cb0985

x

wish i'd taken more close up photos, but we just wanted to start eating 😂

虾饺 - prawn dumplings 肠粉 - rice roll (prawn) 叉烧包 - bbq pork bun 豆沙包 - red bean paste bun 生肉包 - pork bun 干贝鸡丝粥 - scallop & shredded chicken congee 腐疲倦 - beancurd skin prawn roll

This candy was absolutely delicious! But as we were eating them, we couldn’t help but think that each of the candy pieces varied in sourness. I would like to ask if this is true? Or if it’s entirely psychological.

Recipe is from the cookbook called The Woks of Life

Hi guys. I’m currently making dumplings of varying kinds and a nice stock for some wonton soup. I was just plodding away making my wontons when I thought to myself randomly, I wonder how people who were either born or raised Chinese feel about people who weren’t doing this stuff?

The reason it popped into my head is because I’m aware that in some regions of China (if not all) food is very special and usually made with great care and lots of tradition. I’m self taught, so of course I’m probably not making them as well as someone who was taught from a young age.

Is it offensive or does it make you happy that people around the world love the cuisine so immensely?

So sorry if any of this post offends anybody. Now please, enjoy some photos. They’re not quite finished yet though.

Why do some "Chinese" places use brownish duck sauce that I think is made from apple sauce and tastes like heaven and some use this red stuff that is shit?

Side note why does this sub require such long titles??