* Image is just for reference, not mine

I've tried making this dessert like 4 times now and all have failed. It tastes delicious but doesnt curdle at ALL, I'm just drinking milk... it's driving me nuts, someone please tell me WHAT I'm doing wrong?

What I use:

185g milk (homo 3.25%, I've tried it on its own and also with 1 tbsp of 18% cream to make the fat higher) - the brand I'm using is "Lactantia, PurFiltre"

Fresh ginger that I grate and juice with a strainer

My technique:

The ginger is freshly juiced and doesn't sit out more than 15m

The milk is heated with a thermometer until 170F

I give the ginger juice a quick stir before I pour the milk in

I pour the milk from 7 inches high

I put the lid on immediately and don't touch it for 10 minutes

When I check on it after 10m.. it's still liquid... :(

At this point I want to give up and say it's fake news, but I've personally had this dessert at restaurants before so I KNOW it's real.

Twice cooked pork has always been my favorite, I grew up eating it at my local restaurants and it's usually the first thing I order at a new place so I can judge them lol. I can't read Chinese but I think I bought the correct kind of doubanjiang for it. I used pressure cooker for the pork belly and tried to follow the Woks of Life recipe to the letter.

Anyway I think it came out delicious, maybe not restaurant quality but a hell of a lot cheaper. Made some poached gai lan in coconut broth on the side, everything was great!

Quickly becoming a favorite dish of mine! Could be improved with the addition of some wood ear mushrooms I think

So in Yunnan you can sign up for a pastry class in making rose petals pastry of the Bai Minority.

The filling and coloring comes from roses.

Pig lard makes everything better, even if the pastry look unbalanced.

Got all these snacks from local chinese grocery shops, which are your favorites? Are these popular in China?

One weekend, while out looking for dinner on my own in Shunde, Guangdong. I came across a noodle shop advertising freshly sliced beef and a broth simmered for nine hours. That was enough to draw me in, so I ordered the rice noodles with satay sauce.

The owner, in no particular hurry, brought out a piece of beef and started slicing it and cooking my noodles. Hong Kong pop songs from the ’90s played in the background.

The noodles turned out pretty good. The satay sauce had a little heat and plenty of peanut flavor. With the cilantro, scallions, and chilies I added, the noodles were delicious even on their own.

The beef came in a separate bowl of soup alongside the noodles. The broth really did have a rich, beefy flavor, and the radish had been simmered until beautifully soft, with a hint of sweetness.

My only disappointment was how little beef there was—it didn’t quite live up to what the advertising had led me to expect. Still, I have to admit: the freshly sliced beef really did taste better.

I spent more hours on this than it took to make them, and I'm still not finished.

It was tender at first but then it became tough like rubber. It's really spicy but I love it. A friendly costumer left for us some usual chinese dishes but I'm not sure what this one even made of.

Share my lift. Cooking and my lovely cat.

*PEKING (sorry for the typo)

Super delicious!

Yunnan province, known for poisonous mushrooms that mushrooms be cooked for 25 minutes. Not sure if this is one of those.

But these Bai minorities know how to braise rice.

The Bai Minorities (白族）of Yunnan have this very interesting dish of tea leaves and shrimp.

Freshly caught wild shrimp from the Er Hai Lake with tea leaves from the Pu'er region of Yunnan.

Sorry, I am unable to change the title. This is a request for a recipe.

About 10 years ago, I went to a Chinese restaurant that has since closed and ordered General Tso’s chicken. Their version was spicy, with just a hint of sweetness, and it was delicious. Since then, whenever I order General Tso’s chicken at other restaurants and ask them to make it spicy, it still ends up being too sweet.

Does anyone have a General Tso’s chicken recipe that emphasizes spiciness rather than sweetness, with just enough sugar to balance the flavors?

So I was talking with the owner about the tea. Their teapots are not like what Han people are used to.

It was 茉莉花 Jasmine Flower with tea from the Pu'er region but not Pu'er Cha (普洱茶）.

Quick and easy: Trader Joe's frozen soup dumplings with a sauce made of light soy, homemade chicken stock, chili oil, chili crisp, and a little sugar.

This soup is perfect for autumn and winter. 

This is my all time favorite dish, and I have eaten it well over 1000 times over years of living in China. I prefer this style with chicken breast, peanuts, dacong and the classic Sichuan 'lychee flavor' over the Americanized stuff with cucumbers/carrots that is more similar to the Dongbei-style 酱爆鸡丁