Easy Chinese recipes: it’s Chinese made easy! | Marion's Kitchen (2024)

FAQs

How to make homemade Chinese food taste like takeout? ›

Introducing the “holy trinity” of aromatics in Chinese food and how to use them when cooking. When it comes to cooking Chinese food, there are three aromatics—garlic, scallions and ginger—that form the basis of most stir-fries.

For those with difficulty chewing, soft Chinese food options can include congee, steamed dumplings, and stir-fried vegetables that have been cooked until they are soft. Seafood such as prawns, scallops, and fish can also be used in dishes that are easy to chew.

But this stir-fried stone dish, known as “Suodiu” is making waves on the internet with several people trying out the delicacy. Dubbed the “world's hardest dish”, it is a traditional stir-fry featuring stones as the key ingredient. Surprised?

A blend of cinnamon, cloves, Sichuan peppercorns, fennel and star anise, these five spices give the sour, bitter, pungent, sweet and salty flavors found in Chinese cooking.

Monosodium Glutamate (MSG) is a flavor enhancer that has been widely used for roughly 100 years ( 1 ). In addition to being naturally present in certain foods, it's a common food additive in Chinese recipes, canned vegetables and soups, and other processed goods.

American Chinese food typically features different types and greater quantities of meat than traditional Chinese cuisine. Another major difference between Chinese and American-Chinese cuisine is in the use of vegetables. Salads containing raw or uncooked ingredients are rare in traditional Chinese cuisine.

What's the difference between chow mein and lo mein? ›

The biggest difference between chow mein and lo mein lies in the translations of their names: chow mein is fried, and lo mein is tossed. The experience is somewhat different between the two. Lo mein tends to be saucier and more toothsome, with a texture some describe as “slippery” because of the noodles' softness.

They include firewood (柴 chái), rice (米 mĭ), oil (油 yóu), salt (鹽 yán), sauce (醬 jiàng), vinegar (醋 cù), tea (茶 chá).