#chinesefood

[yumywaveco]

Easy Chicken Chow Mein Recipe - Flavorful Noodles

[atasteofbrooklyn]

Chinese chicken and broccoli with steamed dumplings, white rice and tea. 😋

@atasteofbrooklyn @cheffrankasaulle

[tastywhim]

Easy Chinese BBQ Beef Recipe - Flavorful & Quick

[classiccookbooks]

Gyoza (Potstickers)

Source: California Wine Country Cooking Secrets (1993)

Yield: 30

Preparation Time: 30 Minutes

1 lb. ground pork

2 cups cabbage, diced

1 cup mushrooms, diced

1/4 cup green onion stems, sliced

1/2 tsp. ground black pepper

1⁄2 tsp. sesame oil

1⁄2 tsp. fresh ginger, finely chopped

1/2 tsp. garlic, finely chopped

1 Tbsp. soy sauce

1 Tbsp. sweet cooking sake (Mirin)

Potsticker wrappers

Peanut oil

Bring pork to room temperature and knead until the fat binds to the pork. Add the cabbage, mushrooms, green onions, pepper, sesame oil, ginger, garlic, soy sauce and Mirin.

Place 1 Tbsp. of the mixture into the center of each potsticker wrapper. Moisten the edges lightly with water and fold the wrapper in half, pressing the edges together. Make sure the edge is tightly sealed.

Heat a small amount of peanut oil in a non-stick pan. Place as many potstickers in the pan as will fit comfortably, without crowding or overlapping. Sauté gently until the edges start to brown. Add enough water to half cover the potstickers. Cover the pan, turn heat to simmer and cook for 4 minutes or until the water has evaporated and the pork filling feels firm to the touch.

Turn the Goyza over, arrange on a platter and serve with Gyoza sauce.

Gyoza Sauce

Combine 1/2 cup rice wine vinegar, 1/2 cup soy sauce and 2 Tbsps. sesame chile oil, Garnish with toasted sesame seeds.

[pupswithchopsticks]

Beef and Broccoli (Easy Restaurant-Style Recipe)

This beef and broccoli recipe is made with marinated beef slices beautifully balanced by the tender crunch of the broccoli and delicious Chinese brown stir fry sauce. It's a simple yet satisfying dish that's perfect for a family dinner or a casual get-together.

[arallen14]

China rooftop view

[magimushroom]

Quick hot water blanching in Zhangzhou

I was born in Zhangzhou, Fujian, and I'm someone who has eaten my way through the entire city.

Zhangzhou has many old eateries with shabby storefronts and simple decor. Sometimes, you even have to hunch over while eating at low tables set up by the roadside.

People often say that the storefront reflects the quality—how could a place with ugly, worn-out decor possibly serve good food? But in Zhangzhou, that's not the case! Old shops don't rely on appearances; they depend on genuine, delicious flavors.

My favorite spot is tucked away in a small alley near the Traditional Chinese Medicine Hospital. Since elementary school, my dad has been taking me there for breakfast. The owner is an auntie—sturdy but not overweight—who always wears a bright pink apron. Her helpers are all women around her age, perhaps her friends or relatives.

Every morning at six, she opens the shop. The place is tiny, with no air conditioning—just fans, hanging lights, and an old sterilizer for bowls and chopsticks. When I was in school, I'd finish washing up and arrive around 6:30. Right about then, the meat delivery cart would creak in, loaded with fresh beef, pork, and pork intestines. The helpers would fetch them, soaking and hand-washing the intestines in water, while the owner started blanching the most popular item: beef.

This shop specializes in fresh blanched meats and also serves mixed noodles. With a flick of her wrist, the auntie could prepare a bowl of noodles and a pot of soup in just a minute. The ingredients seemed simple. My dad and I tried to recreate the flavors at home but never succeeded. Her secret recipe, unchanged for over a decade, was inexplicably delicious—even without any obvious spices. To this day, I still frequent her shop.

I always wondered how such ordinary ingredients could produce such an addictive taste. It wasn’t until I returned home after being away, woke up late one day, and craved her blanched meats but felt too lazy to walk over. I asked my dad, "Can you buy me a portion?" He hopped on his motorcycle and returned ten minutes later, saying, "They close at noon—couldn’t get any. Let’s eat something else."

Puzzled, I asked, "Dad, why do they close so early? Don’t they want to make money? The place is always packed!"

He pushed the door open again and, before leaving, told me, "They close early to keep the ingredients fresh."

It was then that it suddenly hit me. No wonder there were no freezers or storage containers in the shop—all the ingredients were bought fresh that very morning!

[sokochim17]