A Chinese banquet is a deep cultural experience. From the menu to the seating arrangements, everything is meticulously planned. All reflects a deep respect for tradition, family, and life events. Guests participate in centuries-old customs by honoring elders and engaging in meaningful rituals. A truly immersive celebration. #foodhistory #foodculture #foodculturebites #food #ChineseFood #ChineseCulture #GlobalFoodCulture

https://foodculturebites.com/inside-a-chinese-banquet/?utm_source=flipboard&utm_medium=activitypub

Posted into FOOD CULTURE BITES @food-culture-bites-JanetteSpeyer

How does the cookie know?

#meme #memes #shitpost #pandaexpress #fortunecookie #keyboard #chinesefood #fastfood

National Chinese Takeout Day.

#chinesefood #food #foodie #foodporn #foodphotography #instafood #foodstagram #foodblogger #yummy #foodlover #chinese #asianfood #noodles #delicious #foodies #chinesecuisine #homemade #dimsum #indianfood #foodgasm #dinner #restaurant #streetfood #chicken #tasty #dumplings #lunch #foodiesofinstagram #homecooking #chinesefoodlover

https://itsmostamazingindia.wordpress.com/2025/11/05/national-chinese-takeout-day/

Dimsum on Staten Island

(Minolta Hi-Matic 7S II, Tri-X 400, DDX, Nikon CoolScan 8000ED)

#Photography #BelieveInFilm #BlackandWhite #NewYork #StatenIsland #Food #ChineseFood

Street food. Malaysia, 2005.

#Photography #Food #Cooking #TootSea #Malaysia #ChineseFood

Where I grew up, we were expected to feed ourselves early: every neighborhood had these shops called ‘zi char’, which were ‘dudes with huge woks, with so much fire it sounded like a jet engine’. It was fine and safe to go get food on your own even as.. a 7 year old? I did.

In Malaysia they call it ‘dai chau’ (big fry) and in Hong Kong they call it ‘dai pai dong’ (big stall.. outside?)

It was very common to go grab something for yourself or for your family if no one was cooking that day. My dish of choice was ‘mui fan’. Simmered rice. White rice, topped with a light gravy made with soy sauce, eggs, vegetables and seafood or meat. (Or black beans) it was US$2 for a filling dinner when I was a student. Probably US$5 now. In any case, these were dishes we wouldn’t make at home. Because it was so easily and cheaply available.

While I can get some version of ‘dai pai dong’ food in SF Cantonese food, I make my mui fan myself. I’ve learned that with ginger, scallions, garlic, soy sauce and mushroom bouillon powder, birds eye chillies and an egg, I can basically make the ‘mui fan’ that I love and miss. The same gravy is also used to top ‘moonlight hor fun’, which is like a chow fun with wider noodles and with the same gravy, with a raw egg on top (raw eggs are fine elsewhere).

I miss the flavors of home so desperately and stuff like this keeps me going.

#food #cooking #ChineseFood #Singapore #Malaysia #TootSea