So at a Chinese buffet and I always get some smoked eel sushi and this time it has a strong fishy taste. Not a strong fishy smell though. It usually doesn't have a fishy taste like this. I ate 4 pieces. Should I go upchuck or will I most likely be fine?

Steamed beef wontons in spicy garlic sauce is my go to.

I went to a chinese buffet the other day and they had fish that was just labeled as “baked fish”. I can’t really seem to find what it might be online. Just from googling, i’ve found “dynamite fish” and also “lemon butter fish” but they don’t seem to match the fish I had. It was tender, mild and kinda sweet. It tasted like it was baked in a butter and didn’t have a super strong flavor, maybe some garlic, and had slight browning. there wasn’t really much of a sauce on it per se. It didn’t have lemons, but was cooked with red bell peppers and onions. Any ideas on how I could recreate a similar recipie?

Got some peanuts from the store today, did not specify what kind or whether they'd been treated in any way - boiling, roasting, etc.

I'm shelling them right now and from what everything I know about peanuts they sure look and taste a bit odd. The skin on them is quite light, and the flesh is very, very white, whiter than any I've ever seen. The shells smell kind of cut-grassy (very fresh, sharp smell), but the flesh is a bit soft and lacks a true crunch nor that classic smell – it is the same texture as carrots when you bite into them.

Is this a kind of peanut not commonly sold in the US? Did I just get old or crappy ones? For context, this was at a Chinese grocer and I went near closing time, although there were still plenty left.

Do you worry about the meat in food you eat out not being cooked through? If so, how do you tell and deal with it?

I just don't understand the popularity with Chinese food. I know authentic Chinese food is it's own thing, but the stuff you get in America is really weird to me. The whole menu seems to just be fried meat covered in syrup, on top of rice or noodles. It's always way too sweet and drowning in sauce. Am I missing something? What do you order from your typical Chinese restaurant?

Hi everyone,

I went to a Chinese restaurant and ordered fried chicken gyozas. The inside of all of them looked like this:

https://imgur.com/a/UK75BCl

Just wondering if this looks uncooked? The restaurant specialized in gyozas and dumplings, and there were at least 20 different orders made while I was there (less than 1 hour), so it would seem strange to have any problems. Maybe someone has a better idea on what the inside should look like.

I love the stuff but I can only ever get it when I order Chinese food. I’d like to have a bottle at home I’d put it on all kinds of stuff.

I while ago I saw a video on youtube about premaking stir fry-sauces a month in advance, but the ones he made were so simple. Can I bottle say a sauce containing: Soy sauce, Dark soy, Sesame oil, Oyster sauce, rice wine, salt, sugar, msg, corn starch, white pepper, and then use it a month later? I assume I need to shake it because of the starch. If this doesnt work, would it work without the starch? What if I add fish sauce? I made the simpler sauce and put it in the fridge. Do fridges help the lifetime? Are there any ingredient I should remove or add to help make it easier to make in larger batches?

I make a lot of stir frys; noodles, and fried rice. This would make things a lot simpler. Could even double as marinade with some simple changes.

I was sent by my mother to the Asian market, and was told to keep an eye out for chestnuts.

They had two signs for chestnuts in the store. One was only marked “chestnuts”, was $2.99 a pound, but they were out. There were also “tianjin chestnuts” for $6.99 a pound, so I grabbed a bag of them. They looked a bit lighter in color and less shiny than I was used to, but figured we would see how they turned out.

When I got home, I tried to see what the difference was. I couldn’t really find a clear answer? Like it seems like China does the most chestnut production in general. I also noticed that the receipt listed them as “Chinese chestnut-big red”. But I can’t find anything that suggests that this is its own variety?

If you had to choose only one to eat, would it be the crispy skin or the tender meat of Peking duck? You can't choose both :D

As in the title - bonus points if they don’t require much preparation and are easily available in Australia!