Goldthread2 – Chinatowns Best Food

Lucas Sin’s Lunar New Year Egg Dumplings | A Basic Chinese Dish

What does your family eat during Lunar New Year🧧? Chef Lucas Sin, of Nice Day and Junzi Kitchen fame, is here to teach you how to make Chinese ingot-looking egg dumplings that symbolize fortune. They’re his family’s go-to dish during the festival! And they’re very easy to make. Recipe: https://gt4.life/Lucas-Sin-Egg-Dumplings… Continue Reading Lucas Sin’s Lunar New Year Egg Dumplings | A Basic Chinese Dish

Posted on: January 24, 2023 January 24, 2023
Author: Goldthread
Categories: Chinese cuisine
Tags: a basic chinese dish, celebrate, chef lucas sin, china, Chinese chef, chinese culture, chinese food, chinese new year, cooking tutorial, cooking video, dumplings, Easy cooking, easy recipe, egg, egg dumplings, family, food, Goldthread, Goldthread2, home cooking, home recipe, hong kong, hong kong chef, how to, keto dumplings, Lucas Sin, lunar new year
21 Comments on Lucas Sin’s Lunar New Year Egg Dumplings | A Basic Chinese Dish

Houston’s first Cantonese chef 👨‍🍳 #Shorts

If you find your shumai in Houston, Texas especially authentic, you have Hoi Fung to thank. He is the first chef who brought authentic Cantonese cuisine to the city in 1982 after moving from Hong Kong. source

Posted on: December 15, 2022 December 15, 2022
Author: Goldthread
Categories: Cantonese cuisine
Tags: asian american, asian cooking, Asian dessert, asian food, cantonese, cantonese food, china, chinatown, Chinese American, chinese cooking, chinese food, coconut, dim sum, easy recipe, family business, food guide, food in Houston, food tour, generations, Goldthread, Goldthread2, Houston, Houston travel, jello, Mean Street Gourmet, MSG, must eat, must have, seafood, small business, street food, Texas, travel, travel guide, 旅行, 海鲜, 点心, 移民, 美国, 美食
4 Comments on Houston’s first Cantonese chef 👨‍🍳 #Shorts

Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

Spice addicts love mala. Wonder what the science behind that is? Also, how did the sensation become the hallmark of Sichuan cuisine? This is the sixth episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food. Don’t miss… Continue Reading Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

Posted on: November 26, 2022 November 26, 2022
Author: Goldthread
Categories: Sichuan cuisine
Tags: addictive, asian, asian culture, asian food, asian pride, chengdu, chili, china, chinese, chinese cuisine, chinese culture, chinese food, cooking, eat china, food, fuchsia dunlop, Goldthread, Goldthread2, hot, mala, mala dish, mala science, melon bird’s nest soup, numbing spicy, peppercorn, sensation, sichuan, sichuan boiled fish, sichuan cuisine, Sichuan food, Spice, spicy, spicy boiled fish, street food, viral, water boiled fish, what is mala, why is mala so addictive, 四川, 川菜, 成都, 水煮魚, 花椒, 辣椒, 麻辣
21 Comments on Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6

The Hong Kong Chef Who Brought Cantonese Food To Houston

If you find your shumai in Houston, Texas especially authentic, you have Hoi Fung to thank. He is the first chef who brought authentic Cantonese cuisine to the city in 1982 after moving from Hong Kong. Now, his own daughter is carrying on the family’s legacy of cooks, with her… Continue Reading The Hong Kong Chef Who Brought Cantonese Food To Houston

Posted on: November 4, 2022 November 4, 2022
Author: Goldthread
Categories: Cantonese cuisine
Tags: asian american, asian cooking, Asian dessert, asian food, cantonese, cantonese food, china, chinatown, Chinese American, chinese cooking, chinese food, coconut, dim sum, easy recipe, family business, food guide, food in Houston, food tour, generations, Goldthread, Goldthread2, Houston, Houston travel, jello, Mean Street Gourmet, MSG, must eat, must have, seafood, small business, street food, Texas, travel, travel guide, 旅行, 点心，海鲜，美国, 移民, 美食
28 Comments on The Hong Kong Chef Who Brought Cantonese Food To Houston