/ck/ - Food & Cooking

I fucking love mapo tofu

>>17770564
Peking duck is fucking incredible. I could literally eat myself to death on Peking duck. Once when I lived at a place where I could get it cheap I gained nearly 20 lb.

People don't understand how diverse chinese food is. Even if you hate them, they're French tier when it comes to culinary influence. China could make Japan it's own region just by variety alone

>>17770630
It has some high points but when you dig in, the cuisine is mostly vile serf gruel. Not even classy peasant gruel. Good on the whole but some regions are clearly inferior.

I had congee once and it was awful, then I went to somewhere with congee in the name and it was fantastic, so was the rest of the food.

So I'm assuming there's a lot of skill involved in Chinese food

>>17770564
for me, it's almost anything from the Sichuan region

>>17770650
It heavily revolves around offals and pickled/fermented stuff so it's not something every Westerner would like
There's some upper Middle Class Chinese guy I follow on youtube, he travels the country eating at different restaurants and he usually orders more offal than non offal. It seems like they love pork liver and pork kidney.

>>17770564
not a big fan of fishy sauces, and a lot of dishes taste like someone just spilled the spice rack into it.
some dishes are great, but fortunately/unfortunately westernized chinese food is superior. I know that chicken fried rice, sweet & sour pork, ginger beef, deep fried chicken balls will be much more satisfying than drunken squid served in soy sauce and chicks dunked in an assortment of sauces

>>17770564
Had some noodles that were spicy w meat once. Forgot what it was called but it made my toes curl and I need to get more when I’m back in Flushing.

>>17770808
Maybe dan dan noodles, they're spicy and have ground pork
Since you're in NYC you should check out X'ian Famous Foods or Dunhuang, they have X'ian food which features great spicy noodles

>>17770808
Maybe dan dan noodles, they're spicy and have ground pork
Since you're in NYC you should check out X'ian Famous Foods or Dunhuang, they have X'ian food which features great spicy noodles

Yunnan hotpot is one of the best meals I've ever had. Unfortunately, it's only available in China.

>>17770650
So like basically all cuisines historically

>>17770564
I feel like I've seen this exact thread with this exact OP image before

Well done Chinese food beats everything else hands down. Unfortunately it also takes a lot of time, skill and dozens of different ingredients to really do it right. My wife is Chinese and just buys the more complex dishes from stores or restaurants she trusts rather than attempting to recreate a dish that takes half a day to prepare.

No one ever talks about Chinese veggie dishes or dumplings and buns but they really stand out.

>>17770564
I like HUNAN

>>17770564
I hear their fried dog is to die for.

>>17770564
wuhan soup

Spicy cumin lamb noodles

>>17770808

Maybe dan dan noodles, they're spicy and have ground pork
Since you're in NYC you should check out X'ian Famous Foods or Dunhuang, they have X'ian food which features great spicy noodles

>>17770564
https://www.youtube.com/watch?v=VXeoXXtehNI

>>17771779
That looks so yummy.
I love chinesse food!

>>17770808
it was nigga noodles

>>17771779
Don't knock it. Until you try it.

>>17771216
Can anyone explain to me why chinese food is always sweet? I always thought it was gross. Not just take-out, because that's obviously just garbage, but most of the "good" traditional chinese food I've eaten at (according to chinks), I would say 2/3rds of the food has a lingering sweetness to it, the Chinese sausage for example. My grandpa is a chink and occasionally will hand out some lap cheong and I try to cook with it but it's as sweet as it is salty.

I am legitimately curious about this, as someone of minimal asian descent I find it strange that I find their food to be pretty intolerable. I just want to discover the motivations of my bugman ancestors

>>17770589
I hate tofu but I loved the sauce so I re-worked it to have with spaghetti instead.

>>17771058
A couple months ago, apparently.
I've been noticing reposts with the exact same reply chains for a long time.

>>17772065
>I've been noticing reposts with the exact same reply chains for a long time.
Incredibly perceptive, and obviously no shit, Sherlock.

Chinese food is kino but all the chinese restaurants in my cunt. All their dishes taste the same.

>>17772010
because they add sugar to everything

>>17772010
>lap cheong
your grandpa was Cantonese?

besides things like lap cheong, cantonese food doesnt have that much sweetness, their cuisine focuses on freshness and enhancing the taste of the fresh ingredients. In spirit its similar to japanese cuisine, but with a lot more advanced cooking stuff

however, fujian(hokkien) cuisine (the province next to canton) often has some added sugar to their dishes, because they love heavily braised fatty stuff and you need that bit of sugar to balance out the heavy soy sauces

other than that I wouldn't describe chinese cuisine as one that has too much sugar, really. Some rice dumplings are sweet instead of savoury. Desserts are lightly sweet. Red bean buns are sweet. lap cheong is sweet. Red dates are added to soups to add sweetness to compliment the unami. Thats about it

>>17771058
You're not alone this whole thread hit me with some serious Deja Vu I swear even a post I made in the old version got reposted in this

>>17770564
Tasty pets

>>17770620
Based. I wish I could get the cheap fast food box of rice with chopped up peking duck locally, the way the fat and juices drip down into the rice.

>>17772065
>>17772274
You're here forever.

>>17770589
this
if you've had good tasting mapo its close to heaven
utterly unreal dish when prepared with good ingredients like homemade tofu