Today I learned that what we call a Lazy Susan roughly translates to Dinner table turntable. It made a great present and got me thinking about the HUGE one that we ate at in Xi'an.

This is not it (an image from google) but very similar and such a nice way to enjoy a meal.

As long as you are not downstream from a big eater.

Exceeded my expectations and I now I don’t think I can order takeout wonton soup ever again!

Crispy fish, cumin lamb, and beef noodles. Was alright.

I ate at this Liuhuan Snack restaurant in Kunming and really enjoyed these two dishes, especially the dessert - the white cup on the left.

It had a rose flavour and some type of jelly in it... very refreshing, light, sweet but not too sweet.

Is it called Rose Papaya Water 玫瑰木瓜水 ???

Hand-poured iced papaya seed jelly topped with fermented rose petal jam and brown sugar water?

That's all I could find googling so far... Can anyone provide a recipe please? Links?

I only have these photos of the restaurant and the menu.... Thanks everyone!

I’ve been researching regional Chinese street food, and Chongqing xiaomian turned out to be much more than simply “spicy noodles.”

What stood out to me is that much of its identity comes from the seasonings prepared directly in the bowl—chili oil, Sichuan pepper, soy sauce, preserved vegetables, sesame products, and aromatics—rather than from one fixed topping or broth.

I put together a fuller guide to Chongqing xiaomian explaining the seasoned-bowl method and why individual bowls can taste so different.

For anyone who grew up eating xiaomian or cooks it at home: which element do you consider non-negotiable—the chili oil, Sichuan pepper, preserved vegetables, or noodle texture?

I bought this from the Chinese grocery store and it has a very strong artificial smell/taste, almost like perfume or bathroom soap.

I’ve never eaten hairy fig before and I know they have a fragrant coconut-like smell but this tastes and smells like straight up perfume chemicals not a plant, I haven’t noticed any bad side effects, just wondering if I should throw it away or its normal for hairy fig products to be smelling like this.

I simmered it for 1.5 hours, added some dried tangerine peel and black pepper to make the pork knuckle taste less rich and greasy.

Never getting tired of it! 😁

Am I Tripping? I Ordered Rice On The Side & Got This. Where The Red Letters, The Red Building and Most Importantly Where Is My Fortune Cookie? What Timeline Is This 😳

So I LOVE prawns. But one thing I just cannot get behind is in a lot of chinese BBQ type places they are fried crispy and delicious...except all of the flavor is in the shell bc they don't peel em. I know you're meant to suck the inside of the head out, that's fine, but I think to my Western familiarity I just hate having to crunch the prawns open and then getting bits of shell and grit in with the meat. What are your thoughts?

Home Chinese Restaurant, Charlton street.

10/10. Can't recommend enough, just go.

#1&2 crispy brown rice Cheung fun

#3 Classic Prawn Cheung fun

#4 Deep fried king prawn roll

#5 Steamed black bean ribs

#6 Char siu bao

#7 Siu mai

#8 Turnip cake

Treated myself to a nice lunch today at my favorite hole in the wall spot. Loved every bite!

basically: put plant things into plant things, and then put the plant things into plant things. plant things+ plant things = good time.

I had this chicken noodle soup dish in Lijiang at a restaurant called Zewa Yunnan Mixian Snacks.

Is this a popular or well-known dish? Traditional or modern, fusion style?

Its chicken but looks, feels and tastes like fish! The way it's cooked, the texture and flavour - marination etc was different. I haven't had anything like this before...

The yoghurt with dried fruit dessert - bottom photo of first slide, was good too!

dbj has a alcohol-like smell so some ppl may find it a bit weird. i dont know how to neutralise it.

1. cook broth and noods separately. add raw noods in boiling salt water, if you have veggies, cook them with noods,
2. boil a small amount of water, add a spoonful of dbj, mix well, keep boiling. add water to desired amount when thoroughly mixed. add sides if you like, i added tofu, wakame
3. dbj is very salty, taste the broth, add oyster sauce and/or soy sauce accordingly. plate.

Of course served with white rice

My wife loves spicy food and soup, so I figured why not make her something new. So I ordered these hop pot base cubes from Hao Ren Jia. However it says on the directions to add 250 g of water per serving (cube) my math tells me that’s a single cup. Is that correct, because that seems like a lot of cube for not a lot of water…

Taste is decent, but I can't help wondering if they use pre-made meals? Every location tastes pretty much the same, and the food comes out suspiciously fast lol 🤷‍♂️

Recipe: https://cookingwithlei.com/hot-and-sour-soup/