We recently went back to New Nurlan Uyghur Cuisine (Flushing NY) again (it's one of our faves), and ordered (as named on the menu/receipt): Cumin Mushroom, and Spicy Meat (beef) Laghman.

We've had the beef dish before (my gf has a habit of ordering what she knows she already likes), but this was our first time ordering the cumin mushroom (I like to try something we haven't had yet). It was sooooo good 🤤

Chinese is so great , long prep time , quick cook :)

This is just an ordinary weekday lunch for an office worker at a typical cha chaan teng （茶餐厅）in Guangzhou.

1. Curry Beef Rice
The curry was very much Hong Kong-style—not particularly spicy, with just a hint of sweetness, but nowhere near as sweet as Japanese curry.
The onions and bell peppers were fresh, and the slices of beef were tender but still had a satisfying chew. A generous amount of curry sauce over a big plate of rice was exactly the kind of comforting, energizing food I needed in the middle of a tiring workday.

2. Stir-Fried Silky Eggs with Shrimp
What surprised me was the shrimp. Even though they were frozen, they were firm and pleasantly springy, without any fishy taste at all.
The eggs were quickly stir-fried until soft and silky, with fresh scallions adding a little freshness. The eggs had also absorbed some of the savory sweetness of the shrimp. Together, they balanced out the slightly spicy curry nicely—and gave me a very protein-packed lunch.
A simple but deeply satisfying weekday lunch.
And from placing my order to having everything on the table, it took only 10 minutes.

September means soup weather. I don't make the rules but I make the soup.

Made this for breakfast with last night's rice.

If you want to experience the true taste of Xinjiang, you absolutely have to try these two iconic dishes!

First up is Xinjiang Lamb Polo (also known as Xinjiang hand-pulled rice). It’s a fragrant, one-pot wonder where tender lamb, sweet carrots, and onions are cooked together with rice. The rice absorbs all the savory lamb fat and rich spices, making every single grain perfectly plump and flavorful.

Then, we have the ultimate crowd-pleaser: Lamb Kebabs (or Xinjiang-style lamb skewers). These are freshly grilled over charcoal and generously seasoned with cumin and chili powder. The meat is incredibly juicy and melts in your mouth, with absolutely no gamey taste.
Trust me, pairing the juicy lamb kebabs with a plate of aromatic lamb polo is a match made in heaven.

Deep fried squid is my favourite, couldn't go without dipping into the chilli oil

I spotted this somewhere in Prince Edward, Hong Kong. I's the first time I tasted roasted sweet potatoes. Roasted ones is actually sweeter than the ones cooked in a pot.

I can cook noodles better than rice

hi! recently i’ve been for the first time in a chinese restaurant in my city, i ate those ravioli, and i IMMEDIATELY fallen in love with them, they are simply perfect. i tried to look up the name for trying to make them at home, but i couldn’t find anything, i am from italy so they were simply called “ravioli al vapore” (i didn’t call them gyoza cause i am not sure they are gyozas) could someone tell me their name??

Fresh ingredients call for the simplest cooking methods.

Simply marinate fresh croaker with salt and ginger, steam it for about 15 minutes, drizzle with soy sauce, and then pour hot oil over it to bring out the aroma—and it’s ready to eat!

Croaker is especially tender and delicious!

I can’t find these where I live, so I baked my own. Candied winter melon is also pretty hard to find here, but the Asian market I usually go to had some in stock last week, so I grabbed a pack and finally made a batch.

There used to be a restaurant called Gau Poang that made a chicken salad with thin crispy fried chicken, topped with a peanut flavored crumble and a clear, sweet vinegar dressing. The restaurant closed and I miss this salad so much. Does this look like anything you have had elsewhere or made yourself? Do you have a guess at a recipe for either the peanut topping or a sweet, syrupy vinegar dressing? Thank you

At a Chinese restaurant in Shenzhen, I had a small yellow croaker with a shrimp ball stuffed into its mouth and its belly packed with crab roe and crabmeat. It was wonderfully fresh and savory, although when I first cut it open, it looked like a murder scene.

Trying to introduce more Cantonese flavors to Kyoto through my noodle pop-up. It’s been 4 years!
Next event is on Saturday with DJs in Kobe!

I'm going to Japan in October (I go twice a year) and usually go to a lot of Chinese restaurants.

This is a dish that I eat alot at a Chinese restaurant in Stockholm and I thought I'd try to find it in Japan too.

Could someone help me how to pronounce it, and give me the Chinese character for it so I can search for it and recognize at restaurants?

I just wanted to post this somewhere, hope it’s alright.

Backstory: so my friends and I played Dungeons & Dragons, and the DM introduced us to the idea of hotpot for mid-game meal. We all loved it, and it became THE way to meal from that day on for years and years. We all bring an ingredient or two, DM brings the pot, burner, scoops, tools, we all dive in.

So a few years ago I moved away to England, the gaming group still games and such, but I miss my hotpot, and plan to start a D&D group over here. Hotpot needed to return.

Upon deciding it, the set quickly built up, and I made a custom travel setup for it (my friend just hauled it all in an ikea bag lol, but I’m a crafty type) (note: skimmer tray was obtained after pics were taken).

And it. Is. Delicious again! By random chance, a store that specializes in Chinese hotpot is within walking distance, so we got some shemiji mushrooms, pak choi, udon, and the usuals. And OOOHHH I am so glad to have a setup of my own!

Just had to show it off somewhere, I love hotpot and have been missing it for years. The time of hotpot has returned!