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Motherfucking Chinese Food / Bruce Lee diet

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- Tue, 20 Aug 2019 14:32:50 EST HCEOT1mc No.159591
File: 1566325970075.jpg -(842594B / 822.85KB, 625x7465) Thumbnail displayed, click image for full size. Motherfucking Chinese Food / Bruce Lee diet
So, I've had a lot of success lately with a "Bruce Lee" diet but I'm getting a bit tired of it. However, nutritionally it's fucking dope, and seems to work well for me. I can do like three variants of stir fry, beef with broccoli (sin starch), chicken on a stick, and mapo tofu when I feel ambitious, but I avoid things like dumplings and noodles.

I'm not picky on authenticity, more going for flavor and nutrition. Anybody have some suggestions for novel dishes that are also healthy Chinese food?
>>
Vincent la Chapelle - Tue, 20 Aug 2019 19:54:33 EST vvKTX/8p No.159593 Reply
>>159591
Check out Chinese cooking demystified on youtube.

It's a couple that live in China, and they're meticulous about the recipes. I've rarely actually replicated one of their recipes, but I've learned a ton of techniques and how to treat certain ingredients. Here's some vids you might like

Stir fry basics:
https://www.youtube.com/watch?v=WujehK7kYLM
https://www.youtube.com/watch?v=a-Yu8qOAEYQ
https://www.youtube.com/watch?v=lrvtm1sZNYI

Ingredient basics: https://www.youtube.com/watch?v=hdVIMD50wuw

I've never heard of the bruce lee diet, but I imagine it's lots of cantonese stuff, so: https://www.youtube.com/channel/UC54SLBnD5k5U3Q6N__UjbAw/search?query=cantonese


Also, I love that graphic you posted. The youtube channel helps build on all of that, though.


You sould DEFINITELY get oyster sauce. That shit is delicious, easy, and there's not a lot to replace it.
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Martín Berasategui - Tue, 20 Aug 2019 20:41:17 EST DFXMoKF5 No.159594 Reply
>>159593
My dick is so hard for Chinese Cooking Demystified. That channel is the fucking shit. Well done Vincent.
>>
Jacques Pépin - Fri, 23 Aug 2019 20:19:59 EST A6+25qa3 No.159615 Reply
>>159593
I live in China and would probably benefit from watching some videos like this.

Shame I'm living in a god damned hotel and don't have a fucking kitchen.
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Maestro Martino - Mon, 26 Aug 2019 17:38:02 EST A6+25qa3 No.159651 Reply
>>159617
Sichuan, but before that I lived in Guangdong for 2 years. Posted about it a couple of times on here, but not in a while.
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Fanny Craddock - Mon, 14 Oct 2019 23:53:36 EST nS6Zrhlg No.160137 Reply
1571111616357.jpg -(191706B / 187.21KB, 1260x630) Thumbnail displayed, click image for full size.
Oriental soya-sauce chicken
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Jean-Baptiste Troisgros - Thu, 17 Oct 2019 03:54:02 EST v1wJzTkS No.160156 Reply
1571298842147.jpg -(103615B / 101.19KB, 780x520) Thumbnail displayed, click image for full size.
Char siew bao aka bbq pork buns
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Michel Troisgros - Thu, 17 Oct 2019 17:44:18 EST 8jhkEV17 No.160162 Reply
>>160156

lol not criticizing, the buns look great, but that pic on the left looks somehow so american, like "yeehaw we gonna BBQ some of that chyneeze food"
>>
Philippe Édouard Cauderlier - Thu, 17 Oct 2019 20:46:36 EST A9k007ur No.160166 Reply
>>160165
Plus all those cars are way too economical for anybody who shouts "yeehaw"
>>
Paula Deen - Thu, 17 Oct 2019 20:48:54 EST hQkkjzhK No.160167 Reply
>>160162
That is a distinctly unAmerican style bbq setup so I'm not sure what you're on about.
>>
>>
Lucien Olivier - Thu, 17 Oct 2019 22:20:18 EST jVPclJ7L No.160170 Reply
>>160167
google image search shows it's from a malaysian restaurant.

I kinda see what he meant. At a glance it, kinda looks like a barrel smoker.

But It's not even a BBQ setup. That's just the steamer for the buns.

>>160165
>BBQ isn't an American cooking style.
Barbecuing was probably one of the first cooking methods ever. Slow roasting, smoking, etc. Every meat-eating culture does it. They all have different methods, and different words. "Barbecue" is the english word, and has huge cultural significance in 'murica. There's like a dozen styles of murican BBQ.

Also interesting:
>The word barbecue comes from the language of a Caribbean Indian tribe called the Taino. Their word for grilling on a raised wooden grate is barbacoa. The word first appeared in print in a Spanish explorer's account of the West Indies in 1526, according to Planet Barbecue.

>Since then, the popularity of barbecues has spread like wildfire. The history of barbecuing in America dates to colonial times, and it has been a part of American culture ever since. In fact, one of the first laws enacted in the colony of Virginia during the 1650s forbade the discharge of guns at a barbecue.
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Rick Moonen - Fri, 18 Oct 2019 08:44:54 EST v1wJzTkS No.160173 Reply
1571402694635.jpg -(275222B / 268.77KB, 600x400) Thumbnail displayed, click image for full size.
>>160162
USA isn't the only country that makes bbq and roast....
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Guy Fieri - Fri, 18 Oct 2019 19:47:00 EST oC3lrCGY No.160177 Reply
kinda like black people and watermelon/fried chicken. like jolly african-american, haven't you seen how much asia loves fried chicken and melons?
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Lancelot de Casteau - Fri, 18 Oct 2019 21:40:55 EST CvJhhTwv No.160184 Reply
>>160177
I get that you're just being an edgy cunt, but... African Americans invented american-style BBQ and murican fried chicken. That's a fact, and both are influenced by african cooking. Of course asians love fried chicken and BBQ, but they're completely different styles (except when they're obviously influenced by american style, as in korea and japan).
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Wylie Dufresne - Sat, 19 Oct 2019 10:54:23 EST WPM63BV0 No.160187 Reply
Why would you want to emulate someone that died that young?
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Lucien Olivier - Sun, 20 Oct 2019 02:42:15 EST j0KCHwfQ No.160197 Reply
If I stirfry anything for more than 10 minutes, my chef cut my balls off and make me clean deep fryer
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Alexandre Étienne Choron - Thu, 14 Nov 2019 04:37:43 EST B34fD0pa No.160371 Reply
1573724263056.jpg -(121428B / 118.58KB, 1200x736) Thumbnail displayed, click image for full size.
Chinese Crab with egg-sauce
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Paul Bocuse - Sat, 16 Nov 2019 04:10:27 EST EV/ks+HZ No.160380 Reply
Anyway, I used the OP image to make a meal tonight and it was spot on. The suggested meals are dumb, but the pro tips came out with aromatics and the sauces.

I've been making stir fry for a decade but the OP image is a great encapsulation of how easy it is to mix it up. Green onions are god, praise the ginger.

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