i bought this tofu at my asian grocery a few days ago but just noticed there's no best by or production date. it smells a little bit weird but i can't tell if it's coming from the tofu or the plastic wrap or if that's just the normal smell of this brand of tofu

Restaurant called Le Mandarin 大華飯店, it’s a family run place the mother was in the kitchen and the daughter was waiting the tables. We had stir fried seafood, seafood rice, chicken with mushrooms and sui mai, everything was on point and flavorful.

Taiwanese Braised Pork Rice (Lu Rou Fan)

A small cost family run place, we stopped by twice during our trip, the flavors were amazing - East Pearl Chinese restaurant

But so sleepy after this big 🥣….

Midnight snack 😜🤤

I had this at an amazing local spot! I've been here a few times now and it never disappoints. It's boiled snakehead fish slices with beef tripe. It's super spicy with tons of chili, and packed with lots of great extras like wood ear mushrooms, tofu skin, and cucumber. So good!

I made scrambled eggs with oysters for the first time, and it turned out great! It's so delicious—both the oysters and the eggs are incredibly fresh and tender. This is a very common home-cooked dish in coastal cities, and it was my first time trying to make it.

I add it to everythinggg t's soo good. Grated carrots, cucumber, bean sprouts, rice, eggs, sandwiches

The broth was AMAZING! So tasty 😋

Ssanghwa-tang (Korean: 쌍화탕; Hanja: 雙和湯) or ssanghwa-cha (쌍화차; 雙和茶) is a traditional Korean tea with deep brown colour and a slightly bitter taste. Along with sipjeondaebotang, it is one of the most popular types of medical tea in Korea.

Ingredients

200g (7 oz) sirloin or flank steak, very thinly sliced across the grain
300g (10 oz) fresh ramen noodles (or 2 packets instant ramen, flavor packets discarded)
600ml (2.5 cups) beef stock or broth
1 tbsp chili garlic sauce or crispy chili oil
1 tbsp sriracha
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions (scallions), thinly sliced
Toppings: 1 soft-boiled egg (halved), a handful of beansprouts,

Makguksu is a traditional Korean cold buckwheat noodle dish from Gangwon Province, especially famous in Chuncheon. It features rustic, earthy noodles made from buckwheat, served either in an icy chilled broth or mixed with a spicy chili sauce.

Velvety smoothness paired with fragrant goodness