It was my first time trying to make it and I'm thrilled with how it turned out. So tasty and refreshing. I am absolutely going to make this a staple in my kitchen and play with other jelly recipes.

What kinds of sauces and vegetables go well with these? (Veg only) Any particular recipe you like?

How you like yo eggs? Fried or fertilized?

I’d rather not make Hakka noodles, since we’ve had them the last couple of days. Same with rice. Is there a cabbage salad or potato dish I could serve with this? Or do I just give in and make noodles?

I’m a big fan of XO sauce, but my partner is allergic to shrimp. So I’ve decided to make my own. What kind of seafood should I replace the shrimp with? I’m thinking of trying some kind of dried fish or maybe just all scallops. Would anchovies be good? I’d love any ideas.

I have been cooking Sichuan food at home for about a year, mapo tofu, dan dan noodles, the usual. Last night I was just making a lazy mushroom and shallot pasta and had some green sichuan pepper oil from 50 Hertz sitting on the counter. Drizzled a bit on top at the end on a whim.

Holy crap it was not even spicy but my whole mouth got that citrusy buzzing thing. Totally changed the pasta.

Has anyone else thrown Sichuan pepper oil on Chinese food? What else have you tried it on? I am curious what else it would work with.

I truly enjoy both of these but admittedly not sure what the difference is. I just know that Hot Chili Oil seasoning tastes saltier and less spicy than the Spicy Chili Oil. How do you use in your cooking? As a topping for some dishes?

As you can see, the filling (yam flavour) in my bau is stucked in the middle of the bun while the sides of the bun is too thick with bread. How do I make my bau looks more uniform so the wall of the bun has even thickness and the filling is not forever stuck in the middle?

what happened to it? can i make it at home? where to buy the ingredients? i think they were using dye to make that red popping color ?

My aunt-in-law makes an amazing shrimp dish: It is shrimp, wrapped in a batter, then maybe dipped in orange, then deep fried. Served with Japanese mayo. It comes up puffy, crunchy, and orange-y. Taiwanese auntie to the core -will not divulge said recipe. I’ve had it one other time st a wedding reception.

When my wife and I were in Singapore, we went to this Xinjiang Chinese restaurant called Aisyah's. I ordered the braised mutton and lost my mind, it was the best thing we ate the entire trip. I've tried to find videos or recipes but all I can find is tangentially related recipes for lamb. Any help?

Looking to replicate a recipe, but forgot which book. It was called Starlight Shrimp.” Had a nice backstory about life in China. The author was an older (I think) person from China.

Pork hock, duck wings, and some bamboo shoots.

Should I use lard / ordinary vegetable oil / Crisco / butter?

I went to a family restaurant where they did a very good orange chicken and I was wondering how I can achieve making orange chicken using orange. I also love the chinese buffet cheesy oyster it tastes good.