Top products from r/chinesefood
We found 25 product mentions on r/chinesefood. We ranked the 50 resulting products by number of redditors who mentioned them. Here are the top 20.
1. Joyce Chen J23-0001 Cast Iron Wok, Standard, Metal
Sentiment score: 1
Number of reviews: 2
Lightweight Cast IronEven heat distributionExcellent heat retentionPre-seasoned ready to cookEasy Clean Silicone Exterior
2. Sichuan Pixian Boad Bean Paste with Red Chili Oil - 17.6 oz (500g) | Hong You Dou Ban
Sentiment score: 0
Number of reviews: 2
a must-have ingredient for most Sichuan Cuisine dishes including Mapo Tofu, Hui Guo Rou and Hong Shao RouPixian chili bean paste with oil has unique flavor and used in various type of dishes, salad, stew, braise, stir-fry.Ingredients: Red chili, Broad bean, wheat flour, salt, vegetable oil, spice, F...
3. Land of Plenty: A Treasury of Authentic Sichuan Cooking
Sentiment score: 3
Number of reviews: 2
W W Norton Company
4. Serve the People: A Stir-Fried Journey Through China
Sentiment score: 0
Number of reviews: 2
5. Sweet and Sour: Life in Chinese Family Restaurants
Sentiment score: 1
Number of reviews: 1
Used Book in Good Condition
6. Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province
Sentiment score: 1
Number of reviews: 1
7. China to Chinatown: Chinese Food in the West (Globalities)
Sentiment score: 1
Number of reviews: 1
Used Book in Good Condition
8. Goofoo Sichuan Green Peppercorns Grade AAA+ Premium Authentic Chinese Whole Peppercorn,Few Seeds, Strong Flavor,2.1 oz
Sentiment score: 0
Number of reviews: 1
Unique Aroma: Sichuan green peppercorn has special aroma and taste,very numb and fragrant. Not like chili peppers,black peppercorns or white peppercorns.When you eat it, you will feel numb and tingly in your mouth.Perfect Cooking Partner: Goofoo Chinese dried peppercorn goes well with mapo toufu,chi...
9. All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook]
Sentiment score: 1
Number of reviews: 1
Ten Speed Press
10. American Chinatown: A People's History of Five Neighborhoods
Sentiment score: 1
Number of reviews: 1
11. Ethnic Regional Foodways United States: Performance Of Group Identity
Sentiment score: 1
Number of reviews: 1
Used Book in Good Condition
12. The Globalization of Chinese Food (Anthropology of Asia Series)
Sentiment score: 1
Number of reviews: 1
13. Mastering the Art of Chinese Cooking
Sentiment score: 1
Number of reviews: 1
NewMint ConditionDispatch same day for order received before 12 noonGuaranteed packagingNo quibbles returns
14. The Fortune Cookie Chronicles: Adventures in the World of Chinese Food
Sentiment score: 1
Number of reviews: 1
15. Every Grain of Rice: Simple Chinese Home Cooking
Sentiment score: 1
Number of reviews: 1
Every Grain of Rice
16. Revolutionary Chinese Cookbook: Recipes from Hunan Province
Sentiment score: 1
Number of reviews: 1
W W Norton Company
17. Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook
Sentiment score: 0
Number of reviews: 1
Random House USA Inc
Ok, so I'm a student at USC and I've just started cooking chinese food this summer. For a recipe book, you want anything by Fuchsia Dunlop. She's got three books out: Land of Plenty (四川菜), Revolutionary Chinese Cookbook (湖南菜), and Every Grain of Rice (a compilation of the other two). Hands down the best authentic Chinese cookbooks that are written by a westerner, while remaining true to the original recipes.
Finding a good Chinese market has actually been my biggest problem, which is a little ridiculous because it's Los Angeles and I know all the old 阿姨s have to shop somewhere. I'm not sure what the situation is over in Westwood, but the only chinese grocery store that I've found that really has everything is the Ai Hoa market, just a block away from the Chinatown metro station (Cluttered and unorganized, just like the markets over in China! But they really do have everything). I've also heard good things about A Grocery Warehouse. But I haven't really explored K-town or Little tokyo, so there may be some good grocers there. Please share if you find some, and report back if you find some Korean/Japanese grocers that also sell Chinese food!
I won't attempt to pick one as the best, but here are some good resources:
Check out this cookbook for easy and authentic recipes. Bonus: it also has history and background on all the recipes. I love it!
https://www.amazon.com/Cooking-South-Clouds-Recipes-Province/dp/1909487783
Chengdu is in the Sichuan region/province and Fuschia Dunlop has written a great, accessible book about Sichuan cooking: https://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773
​
Also, here's a recipe from Anthony Bourdain's Sichuan episode, contributed by Fuschia: https://explorepartsunknown.com/sichuan/recipe-pock-marked-mother-chens-bean-curd-mapo-doufu/
​
Good luck!
Lord, the assumptions/priviledge that is in your post/responses...
The cuisine you're describing isn't an "old food fad" or "old food phenomenon." It's a multi-generation adaptation of a people's (the immigrant Chinese) cuisine in response to the to conditions, available ingredients, and demands of the people around them; in North America. To say that it isn't authentic, or calling it "fake crap," is condescending (and shows a lack of understanding) to the thousands of Chinese immigrants who have lived/worked/adapted/died in the U.S. and Canada for the past 200 hundred years. To think that this cuisine doesn't exist anymore (outside of of old menus) shows how sheltered/closed off you truly are. It is no greater/worse, nor is it less "authentic," than all the [regional] Chinese cuisine from China/Taiwan. It is a food style unto it's own; with it's own influences, responses, techniques and made by people who [usually] identify as Chinese.
If you want to try and know what you're talk about:
Books:
Chop Suey: A Cultural History of Chinese Food in the United States by Andrew Coe
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food by Jennifer 8. Lee
Sweet and Sour: Life in Chinese Family Restaurants by John Jung
Wu: Globalization of Chinese Food by David Y.H. Wu and Sidney C.H. Cheung
China to Chinatown: Chinese Food in the West by J.A.G. Roberts
Ethnic Regional Foodways United States: Performance Of Group Identity by Linda Keller Brown
The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan
American Chinatown: A People's History of Five Neighborhoods by Bonnie Tsui
Documentary:
Chinese Restaurants directed by Cheuk Kwan (IMDB Overview)
I don't know about blogs, but I liked Serve the People. The Chinese-American author decides to go to cooking school in Beijing, shenanigans ensue with actual recipes interspersed throughout the text. If you're in Beijing, she now has her own restaurant, Black Sesame Kitchen.
I don’t know where in Europe you live but I buy Sichuan Pixian Douban Co. Ltd (China time-honoured brand). It looks like this.
I've had a good experience with this wok:
It seems that your comment contains 1 or more links that are hard to tap for mobile users.
I will extend those so they're easier for our sausage fingers to click!
Here is link number 1 - Previous text "wok"
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^Please ^PM ^/u/eganwall ^with ^issues ^or ^feedback! ^| ^Delete
I bought these on Amazon awhile back. Few seeds and VERY intense flavor. I had only ever used red peppercorns and when I first received these I ruined my mapo tofu because the flavor was so intense.
Since it's from a cookbook, I don't think it's OK for me to post the recipe. It came from Phoenix Claws and Jade Trees. https://www.amazon.com/Phoenix-Claws-Jade-Trees-Techniques/dp/0385344686/
I found this recipe, which is extremely close.
https://omnivorescookbook.com/lions-head-pork-meatballs
Hui Guo Rou is a Sichuan recipe, Korean fermented soya bean is the wrong ingredient for the dish. You'll want to buy Pixan Broad Bean Paste/Doubanjiang, which is a lot cheaper at your local Asian Market compared to Amazon. Check out Fuchsia Dunlop's recipe from Every Grain of Rice.
Serve the People - A Stir-Fried Journey Through China, it's more of a memoir but deals with the author's experiences working in the restaurant/cooking industry in China. Also, Fuchsia Dunlop, including her cookbooks.
There's also Chinese Culinary Culture, which is probably the closest to what you're looking for, but it may be a bit of a pain in the ass to find outside of China.
Like JAG Roberts' book it's more about Chinese food in the West, but The Fortune Cookie Chronicles is also a good read.