Chinese Food » Reddit
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Chinese Food » Reddit
23m ago
Notable ingredients are rock sugar, vinegar, dark soy sauce.
She starts off with frying ginger, shallots, and other herbs/spices in the pan first.
It ends with the pork ribs/belly slow cooking in a sauce/broth for about little less than an hour.
It is extremely similar to Chicken Adobo, but the sauce is thicker and the ginger almost looks candied after it’s done cooking. Super sticky, super sweet, salty, saucy, and sour
What is the name of this dish so I can look up a recipe? Or is it actually just called pork adobo?
submitted by /u/snarc_li
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Chinese Food » Reddit
2d ago
The few Guangxi dishes that I've eaten, I really enjoyed: 螺蛳粉，辣油面，和桂林米粉. It seems like Guangxi cuisine less well-known than other regions, and I don't see it fitting into the 8 recognized cuisines of China. That said, I've had a hard time finding anything at all, and I was hoping y'all might have some resources I could look more into.
In the past, I've had great experiences with Fuchsia Dunlops books on Chinese cooking, and something of similar quality would be amazing. My mandarin is decent, so if the only options are in Chinese I can work through it.
submitted by /u/skrt_skrt666
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Chinese Food » Reddit
2d ago
The flavor is excellent, one of my favorite dishes. However it's about 20% chicken, 20% veggies, and the rest is just dried chilli halves. The taste is so good, and there's still a good amount of oil in the container. I want to doctor this up somehow. What's some recommendations to get the most out of this without having to throw out most of these dried chilies?
Imagine this: https://imgur.com/a/Tk6Axju but add 30%+ chilies
submitted by /u/Blaze9
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Chinese Food » Reddit
2d ago
About 35 years ago, when I went to order sweet and sour pork, it was always encrusted with a tasty, crispy sauce infused coating. I also had a recipe that I lost 25 years ago. You would pan fry the pork, set aside, make the sauce and then add the pork. As you cooked it, the sauce would stick to the pork and get a bit crispy, but not crispy like deep fried, battered pork.
Does anyone have an old recipe like this? I can't even make sweet and sour pork anymore because nothing compares to that old style recipe. Every bite is bitter sweet instead of sweet and sour with these newer recipes.
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Chinese Food » Reddit
2d ago
submitted by /u/assignmentburner33
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