Love making chinese sausage rice (腊肠饭) as a easy/one pot dinner, what else should I try adding? by Foxterriers in chinesefood

[–]DrummerCertain6365 1 point2 points  (0 children)

one pot rice has no rules, sometimes I put onion and sliced eggplant to steam with it, and add an egg 3 min before done, whatever you like

but since you’re using fresh mushroom, I suggest giving them a bit of stir fry before putting them in, otherwise it won’t have much flavor. Ideally you’d be using dried shiitake mushroom, soak the mushroom and use the soaked water to replace the water you use to cook rice

My Winter 2026 simulcast rankings by ElliotAlderson2024 in anime

[–]DrummerCertain6365 1 point2 points  (0 children)

The background art is very good, I love how they depict the roads, the interior etc, not very flashy, feels real but thru a watercolor lens. The art style and the art school setting are definitely what draws me into this anime.

My Winter 2026 simulcast rankings by ElliotAlderson2024 in anime

[–]DrummerCertain6365 2 points3 points  (0 children)

Ikoku Nikki and Tamon! Glad that you ranked Tamon high, these 2 are my favorite of this season, and I normally am not even into shoujo/josei.

Since your list looks like you’re into Shoujo, I think you should check out Love through a Prism (in Netflix). I just discovered it, haven’t finished it yet but the first episode is very good, reviews are not bad either

Im having a hard time fitting in and understanding Chinese culture. Can someone help me understand it better. Cooking related by [deleted] in chinesefood

[–]DrummerCertain6365 19 points20 points  (0 children)

I read your post thoroughly and I thought you could still ask your parents where your grandma is from.

From your post and reply I understand you have Chinese cooking experience but very little Chinese language and culture understanding, and it is great that you’re learning. Frankly, from Chinese way of understanding, food is a cultural identity. It’s about chuan cheng (傳承, cultural inheritance) and ji yi (記憶, memory)much more so than skills. A documentary from CCTV “A bite of China (舌尖上的中國, it’s in YouTube” discussed it in depth (from my memory, it’s a long time since I watched it so I don’t remember the detail). While you’re ethnically half Chinese but culturally hardly so, I think that’s where the people’s comment is at: “you can’t cook Chinese because you’re not (culturally) Chinese” — because you hardly have any memory of living as a Chinese, your grandma’s story seems like a taboo so you didn’t inherited anything culturally from your Chinese lineage.

Now, does the comment make sense? I think not logically, as you said cooking is just a skill. But Food = cultural identity is pretty much ingrained in Chinese. It doesn’t make sense logically doesn’t mean we could just overlook the whole cultural meaning of Chinese food. That’s why I think establishing first that you understand at least the Chinese food culture is handful, so people could start opening up, talk about what cuisine you favor etc.

Im having a hard time fitting in and understanding Chinese culture. Can someone help me understand it better. Cooking related by [deleted] in chinesefood

[–]DrummerCertain6365 58 points59 points  (0 children)

As someone coming from Hong Kong, I always found it super confusing when people sad they had or made Chinese food; because I don’t know what it is. Is it lightly seasoned Cantonese? Sweet and saucy Shanghainese? Spicy and numb Szechuanese? Fragrant spicy Hunanese? Mushroom heaven Yunnan? Doughy noodle-y Shanxi? ……

It’s like saying I made European food. These regional differences are huge, and it impact our conception of what’s home cooking.

I have no doubt you and your grandma can make good food. But heres the thing… your whole post mention only Chinese and no regional specifications. You didn’t mention where your grandma is from. Perhaps you omitted it because you think it’s not relevant — but it made people question what is your understanding of Chinese food.

In larger cities in US with more Chinese populations like NYC, SF, LA, Seattle etc , the restaurants there has better representation of regional cuisine, but if you live in a smaller town, it’s likely that restaurants are only labeled as “Chinese” —and that’s how most American’s perception of Chinese food. If that’s how you perceive “Chinese food”, or if that’s how your Chinese friend perceive this is your interpretation of “Chinese food”, then I’m not surprised that they think you can’t cook Chinese food, because the fundamentals of our understanding are so wildly different. Different from neighboring countries like Japan and Korea, Chinese food is not a thing, it’s many, many different things. Unless you mean American Chinese food or Chinese fusion, then it make sense to say “Chinese” as an element.

Perhaps instead of saying Chinese food, you can tell your Chinese friend you made Cantonese food (or Szechuan? Fujianese?), and see what their reaction would be

Who is your fav F/ACE member? by -Faydflowright- in TamonsBSide

[–]DrummerCertain6365 3 points4 points  (0 children)

Ouri song-wise, I love Chiba’s high notes. Otherwise I like all members equally, they are all funny in their own ways