Hi, this is amazing as always! It touches on a question I've had for a while about Chinese food that I've had trouble researching in English. Is there an equivalent "pot" style food for vegetarians? For stir fries and such it is usually obvious what to do, but for braises like this I always struggle for what to use if not meat. I make red-braised tofu, as well as Mala Xiang Guo, which feel like they fill similar niches from different regions, but are there standards that already exist, or is this style of dish just really meant for meat?
Maybe some of the aubergine/eggplant dishes? Like fish fragrant aubergine could maybe fit into that category? (No fish, just flavours usually used with fish) in Vietnamese food there's also clay pot aubergine which is pretty similar tasting
It's plate. Both plate and brisket are referred to as '腩' in Cantonese, plate being '坑腩'. The dish can use either/or (timing is the same regardless), but plate is the generally most valued - and what we wanted to eat ourselves :)
Wow! A student gave us some beef so I made a stew with the same basics…borrowing from Tujia cooking on the table stove and using anise, orange, cinnamon…but I didn’t do a nut butter, tofu, or hoisin. Now, I know better. Thanks much.
excellent content as always
I've often had brisket stewed with daikon - is this pretty much the same dish? If I add daikon would I need to change anything?
Looks incredible!
Hi, this is amazing as always! It touches on a question I've had for a while about Chinese food that I've had trouble researching in English. Is there an equivalent "pot" style food for vegetarians? For stir fries and such it is usually obvious what to do, but for braises like this I always struggle for what to use if not meat. I make red-braised tofu, as well as Mala Xiang Guo, which feel like they fill similar niches from different regions, but are there standards that already exist, or is this style of dish just really meant for meat?
Maybe some of the aubergine/eggplant dishes? Like fish fragrant aubergine could maybe fit into that category? (No fish, just flavours usually used with fish) in Vietnamese food there's also clay pot aubergine which is pretty similar tasting
Great write-up, and takes me back to some great brisket & noodles had in Hong Kong. I'd love to know more about "Chacaanteng-style compound stock".
That beef does not look like any brisket cut I’ve ever seen here in the US (flat or point cut). If anything it looks more towards a point cut.
It's plate. Both plate and brisket are referred to as '腩' in Cantonese, plate being '坑腩'. The dish can use either/or (timing is the same regardless), but plate is the generally most valued - and what we wanted to eat ourselves :)
Ah ok. I should find plate. Thanks
Wow! A student gave us some beef so I made a stew with the same basics…borrowing from Tujia cooking on the table stove and using anise, orange, cinnamon…but I didn’t do a nut butter, tofu, or hoisin. Now, I know better. Thanks much.