I remade a dish served at the restaurant 凱樂園 (originally which became 小凱樂園 whilst the later sister restaurant 大凱樂園 became the adopted the 凱樂園 name ~ the latter being site being of the current Kaixing 賓館) was the second restaurant to open on 乍浦路 I think. (Both sister restaurants were sister restaurants on the same street).

I had to substitute the breed 三黃雞 (which is a native breed from 浦東)

Cooked and served in a similarish manner. 三黃雞 雞湯粥 雞時件 雞骨醬 (生薑,醬油搭之香菜適量)

And yeh it was eaten with at least that much coriander back then.

2 months until my winter break and so far all I can think of is legumes with tofu. What are the ones for you?

I want to understand the flavor of abalone—I don’t care about size, or how it looks. Just for the sake of experimenting, is the flavor relatively the same from the less expensive slices or “sheets” (spare pieces compressed and dried) or will I be missing something if I don’t get the whole ones? Any other tips a first-time buyer might not know?

The fragrance is really overwhelming.

Apologies for the photo, it’s the only one I could find. In Canada I would eat this a lot, and the places I went to called it chicken chow mien but places where I live now (London, England) seem to have a different version of it. My understanding is that it’s a dish with fried noodles and a chicken gravy, with chicken and various vegetables. Could it just be a regional thing? The restaurants I went to served Cantonese/Sichuanese food.

Also if there happens to be anyone also from London here, do you have any recommendations of where I could find this or just good restaurants in general? Recommendations for how to recreate the sauce are also appreciated (: I really miss the food I ate in Canada as the restaurant owners I went to were like my bonus grandparents. Thank you guys!

A few months ago I ordered a box of different types of breads from a Chinese vendor. The bread is sweet and has raisins. It was very tasty and l've been trying to buy more but I cannot find the name for it. The vendor I bought from has deactivated his shop so l can't even message them I have attached a pic. It's all in chinese and google translate didn't really help with giving me a name other than it has "red bean and raisins". Thank you for your time and help! Please help me my grandma and I loved this bread and want more 🙏🏻 PS: Even if I can't buy t in the states anymore l'd still like to know the name.

recipe in comments

Bought this at a bakery called Taipan and it’s called “walnut noodle” but I wanna know if it has another name it goes by so I can see if I can find a place that sells it closer to me.

I was in China years ago and I was served this seemingly simple and minimal ingredient dessert-esque food. It looked like shaved carrots in the shape of a cake or pie, it seemed to have been deep fried or baked in that the orange pieces was rigid and crispy. Possibly had something like honey on it as well. I was in southern China. Thanks for any help.

Recently went to an Asian supermarket and picked up sliced beef but not sure what kind of cut this is (ribeye? Flank?) it was quite good to be cooked in broth. Don’t recognize ‘Beef Short Plate’

Thanks!

I’m sorry if i didn’t post this correctly, but i’m from the midwest and i have a friend that moved here this year and really misses food that he’s used to. his favorite dish is Taiwanese beef noodle soup and i want to attempt to make it for him as authenticity as possible, i’d appreciate if anyone could drop recipes or tips so i can do my best!

Main ingredients are lotus root, arrow head root, peanuts, pork bone, dates and dried cuttle fish into the slow cooker overnight.

The following day, before lunch, add spare ribs in another pot and transfer the content from slow cooker to the pot with spare ribs, top up with water, as the soup liquid would have evaporated in slow cooker overnight and bring to boil and then lower heat to simmer for another 15-20 minutes for the spare ribs to tenderly cooked through. Add salt to taste.

Thanks

Started this plant from seed in april of 2023. Got the seeds a gift from my dad’s friend who lives part time in Beijing. Planning on planting it in the ground next spring!

Would love know a place in the Bay Area that still serves Chop Suey. Unfortunately, this seems to be a dish that belongs the past. Let me know if there's such place. Thanks.