(Part 2) Best products from r/chinesefood

providing amazon links but go to an asian grocer cause it'll be half the price

"dark soy sauce" is slightly thicker than light and has a sweeter, saltier flavor. you can find it in most stores jsut look for something that says dark soy sauce https://www.amazon.com/Pearl-River-Bridge-Superior-Sauce/dp/B0001EJ4C0/ref=sr_1_3?keywords=dark+soy+sauce&qid=1558822716&s=gateway&sr=8-3

soy paste is even thicker. sometimes called "thick soy sauce" i think https://www.amazon.com/Kimlan-Soy-Paste-20-oz/dp/B003Q3GGGU/ref=sr_1_4?keywords=soy+paste&qid=1558822888&s=gateway&sr=8-4 or https://www.amazon.com/Koon-Chun-Thick-Soy-Sauce/dp/B00012OI14

not sure about the brand. i usually like koon chun or pearl river bridge. maybe try asking someone at the restaurant :)

I agree with /u/againstthesky - China is a vast place with a long history and very different food traditions depending on where you are. You can see how distinct it is from the wikipedia article-- notice how the 8 regions of traditional Chinese cuisine are represented only by the yellow highlighted portions of the map and are extremely different - a few of them are known for being spicy, a few of them have almost no spicy dishes... You could find traditional dishes that include dairy in Guangdong and Inner Mongolia but they'd be hard to find elsewhere... As againstthesky mentioned, even the staples are different. And if you care to read a book, I like All Under Heaven which separates the cuisine into 35 discrete regions and also has context of the author being non-native Chinese.

Here's an Amazon link for some zhacai too. Hope it helps!
Fortuna Preserved Mustard Strips Si Chuan Zha Cai 3.5oz (3 PACKS) https://smile.amazon.com/dp/B00JUDOORI/ref=cm_sw_r_cp_apa_i_RpfxCb44SESYR

Want Want Hot Kid Ball Cake Cookies, Original Flavor Can, 7.41 Ounce https://www.amazon.com/dp/B00JFDDUIC/ref=cm_sw_r_cp_api_i_gAzqDbJ26TSEP

It’s my favorite from my childhood.

Maybe post a picture so we can help? I am unfamiliar with fried rice served with a sauce, it's always been dry.

House special fried rice uses XO sauce as its seasoning. There's a homemade version here: http://thewoksoflife.com/2016/10/xo-sauce-recipe/ (haven't tried it so I don't know how authentic it is)

Or you can get the Le Kum Kee brand

https://www.amazon.com/Lee-Kum-Kee-Sauce-7-8-Ounce/dp/B00FZH3KHS

If you are into the topic, I would recommend Anne Mendelson’s “Chow Chop Suey”. I found it to be more thorough and thoughtful than Coe’s

https://www.amazon.com/Chow-Chop-Suey-Traditions-Perspectives-ebook/dp/B01M3TLT3L

There are maaaany many more out there too.

Mastering the Art of Chinese Cooking is probably one of the best, right now.

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:

Yes, I second this.

https://www.amazon.com/Lee-Kum-Fine-Chili-Sauce/dp/B0002FQE2G

If you like Laoganma, and find it different from the flavor of Sichuan dishes. You are right, Laoganma is from a different province. With a friend's recommendation we tested "Chuan Ba Wang". It produces restaurant grade flavor with almost any dish, biang biang noodles, or other food. We only tested number 2 which is general purpose. It seems other numbers of this product are more for specialty.

For example, you can try sichuan style spaghetti with veggie, an alternative to tomato sauce and meatball.

I provided the Amazon link because of the picture and details, I actually do not recommend you buy from Amazon, because it is more expensive, and the shipping process may cause unpleasant leaks. I found a 2kg huge bottle in my local HMart for $17, and it can last forever. We put it in the refrig and only take out a spoonful each time.

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"



----
^Please ^PM ^/u/eganwall ^with ^issues ^or ^feedback! ^| ^Delete

I have never seen sheets of dried noodles. Most of the dried noodles come from Thailand and Vietnam. The closest sheets are the wrappers for spring rolls but these are too thin for the application you want.
You might want to take a look at them anyway.
https://www.amazon.com/Three-Ladies-Spring-Paper-Wrappers/dp/B00437EN2C

You can buy it online if you can't find it at your local Asian market. http://www.amazon.com/SHAOHSING-RICE-COOKING-WINE-2x750ML/dp/B006QYNLKU/ref=sr_1_1?ie=UTF8&qid=1419972213&sr=8-1&keywords=chinese+cooking+wine

Just search "Chinese cooking wine." Also its "Shaoxing" ;)

Maybe Hoisin Sauce is what you're looking for? It's dark brown and gluey.

It's almost impossible to search from labelling and flip top, as Amoy and LKK have various different packaging for their products.

THIS.

It's a stir-fry sauce mixed with chili bean paste, chili powder, Sichuan Pepper powder, soy sauce and etc. Full name is Double-cooked Meat Sauce. You can find the product link here: https://www.spicyelement.com/products/double-cooked-meat-sauce
or Amazon Link: https://www.amazon.com/dp/B01LBNV38M

They're not too hard to find:

http://www.amazon.com/Chinese-Chopping-Block-16-inch/dp/B00012F46M

http://www.wokshop.com/HTML/products/cleavers/chopping-block.html

I think it's a chinese new year's candy, strawberry flavored? is this it

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.