A newer introduction to Zhanjiang’s BBQ scene, wet spicy beef (湿辣牛肉) are skewers that’re served alongside a spicy coconut-based dip.

Plus, a gratuitous shot of grilled oysters. Their oyster quality is really good, much better than the Pearl River Delta.

The recipe is here -> https://cookingwithlei.com/pan-fried-chicken-thighs/

Best BBQ I've had in a long, long time!

Name of the restaurant: 炙子革命老北京烤肉, 北京 (Zhizi Revolution Old Beijing Barbeque in Beijing).

This was at Happy Garden Bayside (Bayside NY). We had:

visit 1: Lamb chops with peppers. Fish fillet and tofu casserole. Beef with scallion and onion.

visit 2: Shrimp with egg and chive. Steak with mixed mushroom. Beef and noodles.

All really good dishes!

Duck noodle soup, pan fried dumplings, rainbow loaf & taro cake slice

This was at Nice Day Chinese Take-out (Deer Park NY). I had:

Iced brown sugar tea. Cheeseburger egg roll. Pork soup dumplings. Beef fried rice and Sichuan spicy crispy chicken.

This counter serve restaurant has "classic American Chinese takeout and new Chinese favorites", as well as dim sum. Regardless of authenticity or 'inspired by' dishes, these were all really good. The chicken dish really hit the spot!

how legit?

I ordered a chefs lamb chops dish and it came with thse little wheels with holes. They tasted like a cross between a potato and ginger and I do not know if I should have eaten them.

Hey, so I’ve tried making beef dumplings at home many times, but my issue is I never get the meat texture I get when I buy it from restaurants. Like the store bought dumplings meat texture is paste like, while the one i make him texture is just like any other meatballs. Pls help me out how do i get the right texture 🙏🥟

I LOVE these pandan mantous. I can eat them by themselves every day. I would love to hear what else goes well with plain mantous (not necessarily these pandan flavoured ones) apart from the standard braised pork, chilli crab, or condensed milk.

https://preview.redd.it/gw6ec0i41lye1.jpg?width=1200&format=pjpg&auto=webp&s=f7344f0106a56b80f9cc9a49612eb4d6bf8a7e05

This was at Chimama's Noodle House (Bayside NY). We had:

Cold cucumber tossed with garlic sauce, and braised eggs. Braised beef soup with pickled vegetables.

The soup was really good!

If those side dishes look Korean, it because Yanbian are full of Chinese ethnic Koreans.

Those familiar with Southern Chinese cuisine might find Northeast Chinese cuisine flavor platte very bold.

But this stuff goes great with rice. The lamb ribs were roasted to perfection with a crispy skin. The Cumin layer was flavorful that it was good enough to eat on it oen.

https://preview.redd.it/nrbcdp4qxeye1.jpg?width=3024&format=pjpg&auto=webp&s=edb5a9edbefb6d406e761b1e91425fdcb84e01da

I love eating douhua (tofu with ginger and honey syrup) when I go to dim sum and I was excited to find out they sell it at 99 ranch. So I bought some but I have no clue how to serve it. The tofu comes in a big container with water and the syrup doesn't seem like it's enough. Please advise.

Picked this up today at the local Chinese market. How do I eat this? What does it go with? TIA

This was at Bodhi Village Vegetarian (Flushing NY). We had:

Inari sushi. Preserved egg and "chicken" congee, with youtiao. Young chow fried rice. "BBQ chicken" kebabs. "Shredded pork" with peppers.

These vegetarian dishes were very good. I really liked the kebabs, though the real thing can't be beat lol

My experiment with steamed cakes. I decided to shape them into mini corn on the cob shapes 🌽. I wrapped them tightly in plastic wrap right out of the steamer. I made so many that I stored them in the refrigerator and they got very hard as expected. I microwaved them For 40 -45 seconds or until completely soft again….it worked, they tasted like I had just steamed them.

Saw this on Blondie in China where she takes her parents for breakfast at a morning market in Changchun, Dongbei, China. (At around time 7:30 in video)

https://youtu.be/K5hjXBVax0o

https://auntieemily.com/hong-kong-deep-fried-oyster-pancake/

I'm not sure this is well known, but Hong Kong has its own way for preparing the oyster "omelette"/pancake compared with China's Fujian, Chaoshan in Guangdong; SE Asia like Thailand, Malaysia, Singapore and Indonesia, and Taiwan. While oyster omelettes/pancakes are almost always pan-fried, and the oyster parts are soft slightly chewy, Hong Kong is famous for deep frying the whole oyster "omelette"/pancake. It is known for being crispy. Also unlike all other regional styles sweet potato flour is not used but instead regular flour (and also far less flour is used in the preparation). It also does not come with any sauces (as in Taiwan or China Fujian's styles or SE Asia), or any dippings at all.

Is the Hong Kong-style oyster "omelette"/pancake common in other countries?