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That is very true. I try and try but without my restaurant kitchen, not successful. But, Ben told me how to get "wok hei" again by using my turkey fryer outside! Haven't tried yet tho'. Haven't had anyone to impress. I have an electric stove in my home. If I am patient, and cook in small batches, I CAN get my wok really hot and stay hot. The results can be quite good. ← I learned years ago from Hong Kong Caterers that the only sure way to provide "Wok Hei" in a home kitchen or any type of fire is by: [1] Customize your burners on a fuel stove to a much higher "BTU" level. Some types of so called Camp Stoves have easily adapted burners. This was used in many private residences where it was installed on Balconies or Patio Areas in many older buildings they was a open cooking area originally set up to do this installation. [i had this done in Honolulu and it worked] [2] Adapt a Propane or Diesel Fuel Burner capable of keeping a high consistent flame. [3] The most popular method used in Asia is buying a "Kerosene Cooker" that traditionally was "Pumped Up by Hand" to build up the flame. There may be more similar methods in modern Kerosene Stoves. In Hong Kong, Honolulu and most of Asia the majority of Gas is manufactured and never burns as clean as Natural Gas or Propane. To this day lots of Restaurants still use Diesel Stoves and Kerosene Cookers because it is reliable and they are accustomed to working with this method. When I moved from Hawaii to Honolulu I had the foresight to pack my 6 Burner/Broiler/Oven Stove that worked with Propane and was the envy of most of my Chinese friends until someone started selling them locally. The Orange Flames prevalent with Manufactured Gas isn't reliable in BTU's. Even worst it makes keeping your Pots and Pans clean a real pain as the Bottoms and sides tend to become carbonized. Another thing to consider is that most Chefs agreed that the best "Wok Hei" for different dishes was also attributed to the Fat/Oil being cooked with for each dish. The preferences started with, Lard, Suet, Asian Pressed Peanut Oil, Peanut Oil and eventually thru the years Soy Oils. It wasn't unusual for a Master Chef to adapt or mix the Oils to create the type of finesse he expected to obtain with each item prepared since each Oil retains different "Hei Points" that effect the taste. Irwin

Now I'm really getting spooked. Ethel Merman, whom I knew well and was pleased to enjoy her last performances on Broadway in "Gypsy" and "Mamie" both magical posted while I was trying to take advantage of Ben's aid I implore you "Dejah" to save my appetite. If I am given ammesty I promise not to mention about my vision with the "Pointer Sisters". Irwin

Ben Hong: Please use your skills as a Sorcerer to provide protection from the glare and spells from the "Grand Wizard" as in my ignorance I have dared to send her thru the magical sky several types of Mooncake prepared by mortals to bless the new Moon. Indeed one has been selected for her perusal that contains ingredients unusual coming from this new world. I even dared send herbal, honeyed teas direct from China to warm and stimulate her aura together with Durian Candy. I have been eating my self silly for many years, even though you have honored me by naming me a honorary Toysan, but daring to send Dejah simple mortals treats I hope you can provide safety. I dreamed that I will receive a "Chicken Head" pointed in my direction during the Moon Festival, more scary then for New Years. What can I do ? Irwin

Every competent Broilerman or Chef should be capable of judging the doneness on any cut of meat, fish or poultry by touch weather in a pan or on a open fire. It's always better when serving someone a Steak Blue to under cook unless your advised exactly what the customer considers blue by the order taker or server. Since a undercooked steak can be returned to the kitchen for more heat it's easy to rectify, but overcooked requires starting from scratch again. Most cuts are easier to prepare as Rare, Medium Rare, Medium or even Well Done are each easily gaged, but so called Blue is more difficult as many want a center at room temperature while others want it heated thru just a little less then rare. With Blue orders communication rules, even if the waiter isn't sure initially its better to ask the customer again his exact preference. If you cook it right it's a good investment in getting a repeat customer as I have learned that those who order "Blue" and get it their way become very loyal. Remember in 2005 every Steak is a investment that goes two ways for both the seller and the customers. Irwin

Oh yeah! I thought it was fermented something... I do like lam yue though - in those "little chicken biscuits" (gai zai bang), lam yue roast chicken, lam yue roasted peanuts, & also lamb hot pots & tong choy (for a minute I was thinking "tong ho", as in chrysanthemum leaves, which I DESPISE. It's one of the few vegetables I won't eat). ← nam yue is the red fermented tofu stuff...and foo yue is the yellowish/white one. Does anyone know what the difference is? I love both...especially nam yue in the Buddhist feast dish! ← Someone should start a thread about why in all it's variations, "STINKY TOFU" is without any question "ADDICTIVE" this applies to every area of Asia, Japan, Korea, China, Indonesia, Malaysia, Thailand, Vietnam, etc. Ever since I tried Hawker sold, "Street side Fried Stinky Bean Curd" in Hong Kong, I have not been able to resist it's calling as a condiment or whatever it's served with anywhere. Somehow it often appears in a jar when I'm eating Congee and seems to take over the taste and flavor since I'm not able to resist it's call. I've noticed how many sweet, cute schoolgirls in Japan all order Fermented Soy Beans with their Noodles as a side dish it may be more popular then Candy among the young. Then later in life after growing up can't resist ordering the same Stinky Beans while enjoying Sushi. Is this the only purportedly healthy food that is addictive, in a good way ? Well it's always salty so maybe it's not all goody, goody. But it's added spiciness sure makes it tasty in the Chinese versions. It's one of the only foods that smell so bad and taste good enough that gives you a jones to eat it again sort of like a "Siren Song" with a personality. Irwin

Zucchini Mama, mtigges: Zuke: I only wish that I could be in Vancouver early enough on Sunday for Brunch. I will do my best to try several desserts. Dinner at Aurora may have to wait until next visit, sigh. I have a special memory about Zucchini. My daughter and her fiancé were shipwrecked on a small island off New Guinea after they were saved they visited the top of Mount Willamina where her fiancé officially proposed. In the custom of the Island he officially requested permission for marriage and asked us what would be a appropriate dowry for his bride. The Island customs was most dowry's were paid for by live pigs. Since my daughter was a Fish, Chicken Cheese eating sort of vegetarian I felt that the Dowry should be paid by her favorite vegetable. My price was 17 giant Zucchini that was obtained from Alice Waters [Chez Pannise] supplier for payment in full. Since we Catered the wedding at our Restaurant in Mendocino, included in the menu was "Dowry Zucchini". My son Collects Truffles and Wild Mushrooms off the Mendocino Coast so I'm fortunate to sometimes enjoy truffled eggs at home or something that I like even more is Rice permeated after standing with Truffles before cooking. To be decadent I make this Rice together with Free Range Hainan Chicken Steamed with some of the chicken fat Straits style [Hainan Chicken Rice]. Only addition is shaved very aged Parmesan Cheese and a few drops of Chili Oil. To me that East meeting West my way. mtigges: "Tai Pai Tungs" are the food stalls often known for serving certain dishes better then any other place locally in Hong Kong, Singapore or thru out Asia. They are also often refered to as "Hawker Stalls" as there are several places it seems in Vancouver based on serving this type of food. Congee Breakfast with Fried Bread and Black Tea with Sweetened Condensed Milk is a popular Hong Kong Chinese Breakfast the same stalls serve a European Style Breakfast thats simply made of Toast covered with Canned Pork and Beans with Black Tea or Coffee with the Sweetened Milk. The Congee/Noodle Shops are a little up scale serving many varieties also with Fried Bread and Steamed Pork Liver or Kidneys. To me thats what makes a real Breakfast ever since I lived in Hong Kong. Another special Breakfast that we made at home for years or ordered in Restaurants was a Bowl of Whipped Seasoned Eggs Steamed to appear like custard in a Wok, then enjoyed over Rice or Noodles. Another of my "Siren Song" favorites. Irwin

Thank you all, HKDave, chefjeff, DaddyA, peppre and Zucchini Mama: Since I'm visiting Vancouver the first without being involved in a project I anticipate enjoying: At lunch or dinner: Mushroom Risotto Anytime : Laska and mee goreng Anytime : Mushroom, Bell Pepper Curry And most of all: Nor mei gai as I have tried it everywhere and not found any as good as that served on Shanghai Street in Kowloon years ago late at night in the winter at a Restaurant that specialized in Snake Dishes where the Chef emigrated to Vancouver. I posted late last night on the "Long weekend in BC' thread a thank you to Nick as well as my opinion about Vancouver area Chinese Food. I feel this is validated since I am familiar about over 100 of Hong Kongs best Roast Chefs, Dim Sum and full service Chefs moving to your city as well as many from China. Now if someone remembers a "Siren Song" about some place that does Breakfast "Kup Dai Congee" and "Noodles" similar to Tai Pai Tung Style my visit will be enhanced. Since there are only 2 of us visiting this trip from Sunday until Wednesday we will be staying at the Sylvia Hotel and welcome all recommendations. Sue-On [dejah] suggested I should have attempted to get together with Vancouver eGulleters but my schedule only became possible late last night when I was able to arrange a Hotel since I wasn't aware of the Exposition's dates. Irwin Koval

Nick: Thank you for your timely posting. I'm visiting Vancouver for a non-working trip just to indulge in whats interesting to eat from Sunday night until Wednesday. Several places you posted about are on my must do list plus the Kolachy Shop [brian ?], HSG [Neil promised me a Hanger Steak], Vij's and Omnistky. Also interested in getting some Portuguese, Russian/Ukraine Food but mostly impulsive Chinese. I will be staying at the "Sylvia Hotel" as well as trying Chinese No English name Restaurants in Richmond and Surrey. Since there are only 2 of us it's no fun to eat Dim Sum, but guess we will find some Congee/Noodles places that are good. If anyone wants to get together please leave a message I've often posted on the Vancouver Board on topics I have some experience with, but been to busy to post much recently. Thanks again for the photos and report, Vancouver in my opinion has the most interesting local posters who also take excellent photos.where else can I officially become a honorary "Toysan". I feel the Vancouver Area has some of the best Chinese Restaurants anywhere. The availability of ingredients from all over the world and caliber of Chefs make it a magical place. It's been a magnet for the best from Hong Kong and China. Irwin

Mark: I have been preparing "Sauerbraten" for many years in Restaurants or at home and we never used a "Larded Piece of Beef". The cut most preferred at "Luchows Restaurant" in NYC is now known as "Triangle Tip" or Bottom Sirloin but it works with Sirloin Tip or even Eye Round if allowed enough time to Marinate under weights to cure properly before "Pot Roasting" at a low heat together with the Marinate. There are many recipes available on the Internet, including Jan Mitchel's from the Luchows Cookbook. Rump Roasts can be cut from the Bottom Round or the Top Round and if you still prefer using this cut the Bottom Round will still be firm after pot roasting while the Top Round is two wide and large for a family roast unless the Butcher splits the roast. Irwin

My Father-in-law operated a business located on the lower east side at "105 Eldridge Street" that was on three levels. Retail Shop up a few steps, Basement and sub-basement. His business was a wholesale dry goods business. What always fascinated me, was that the sub-basement still had the Original Chopping Block, frame of the "Ice Box" and it was obvious where the coal burning stoves and smoker had been set up in the mid 1850/60's when the building operated as a "German Restaurant & Lodging House" we were never able to get any information accept for some bills and papers that remained stuck onto the wall of the sub-basement. It did appear to have still been in business during the 1880's as that was the date on several invoices. On the two serving levels it was all open and had space enough to easily seat in excess of 300 guests as each level exceeded 6000 sq. feet. Having grown up eating at "Luchows", Steuben's Tavern" and other German Restaurants it's surprising how we managed to lose, German Restaurants, Jewish Deli's, Appetizing Stores, The Catskills Borscht Belt and even low priced French Restaurants such as "Champlain 49th Street", "Cafeterias", Dairy Restaurants" and so many places unique to NYC and environs. Irwin

Ben: When the Hong Kong Hilton was built some of the Architects were imported, what was funny is that no one bothered to consult them about the scaffolding utilized in the construction. That was proved effective to the Architects when there was a "Typhoon", warning in Hong Kong and immediately several larger buildings arranged to remove the scaffolding due to the storm. This was completed before they realized it was being done when a Architect observed it was gone from a adjacent building. The local Architects lead by "Eric Cumine OBE", then provided documentation, stress tests and comprehensive proof of the superiority of Bamboo Scaffolding compared to any other materials available. I'm not sure if it's still being used in Hong Kong or China but it appeared to be a monopoly belonging to the "Hakka Woman" who were always skilled in this craft traditionally. The Construction often proceed fast finishing several floors daily on building sites done to high standards in the then crown colony with close government/private industry cooperation to assure quality. Most buildings built during that period are still structurally sound. I do remember that the "Poon Choi" was served most often by the "Boat People", "New Territory Villages" and "Kowloon City" but could be pre-ordered at Hakka Restaurants where you were required to provide the "Clay Pot's" for each Table being served or catered to with the menu being arranged specifically for your occasion in advance. I wonder if it's available in Vancouver, BC area ? I would enjoy sharing a "Poon Choi" with other eGulleters when we visit later in August since it's much more then two of us can deal with but it would be a trip down memory lane. Irwin

oh! dont get me started on the okanagan! ← Toward the end of August I will be visiting Vancouver from Seattle then driving to the Okanagan Area and returning to Washington State going south. Any recommendations about "Roadfood Places" to eat on the way and after arriving as well as where to stay during our sojourn into eastern BC are appreciated. Irwin

"Poon Choi" I'm reasonably sure is attributable to the "Hakka" as my initial experience with it being served most often in Hong Kong was on special occasions in the Hakka community such as special birthdays or holiday festivities. I first learned about it after being invited to "Topping Off Parties" at different high rise building under construction in Hong Kong after becoming associated with a major employee sub-contractor who provided Labor and Carpenters at most large projects. A topping off party occurred when the highest point in the building was completed. In Hong Kong building the "Bamboo Scaffolding" was always done by Hakka woman, who wore the traditional straw hats and were capable of putting the scaffolding up very fast or taking it down even faster if a Typhoon was coming for safety. They were involved in every building built in Hong Kong and amazed Architects and Engineers with their ability. For every party the Caterers would bring up balanced on Bamboo Poles carried on the shoulder two very large "Clay Pot's" of "Poon Choi" right off the fire on the ground floor of the building. "Rice Bowls and Rice" were prepared with Kerosene Burners in anticipation of the event on the top floor. The "Poon Choi" was multi-layered and served into Large Rice bowls by servers who knew what they were doing, not dug into by individuals. There were large Pots of Rice for self serve and later large metal pots of broth were available for self service with the meal ending with "Long Life Noodles" that were brought upstairs in large clay pots to be served for good fortune. The "Poon Choi" apparently required several days to prepare and often was quite expensive due to the ingredients being used and carefully layered with buffers to allow everything being cooked correctly. Since this banquet was paid for buy the builders with many VIP guests it had a amazing variety of ingredients that managed to taste delicious. It was a great way to serve several hundred guests effectively after topping off a building that cost many millions of dollars to build. The real surprise to me was the amount of Beer, Wine and VSOP Cognac that was consumed at these parties in the open topped buildings. I had never been served "Poon Choi" at any restaurant in Hong Kong only in Aberdeen for a "First Born" party in the Boating Community on a large Junk and in Kowloon City and for a 50th Anniversary celebration in a Hakka family. Irwin

One thing you must always consider when opening a restaurant in Vancouver is not to make a mistake that some Mandarin speaking Chinese made when opening a new restaurant in Hong Kong over 30 years ago that got them publicity right on the front page of all the Chinese newspapers on opening day, that caused large crowds to be stopping outside, pointing to the sign and laughing. Being Mandarin they didn't have adequate knowledge of the Hong Kong Cantonese dialects to understand that the Chinese name in written characters meant something completely different in Hong Kong. The Restaurant was a "Grill" featuring European and American Food. The Chinese characters used in the translation on their very large neon sign advertised: "EMPTY POCKETS on FIRE" Using the Grill Characters in Chinese adapted by the Grill in a large Hotel open several years with extremely high prices that were so exorbitant that it was known as the "EMPTY POCKETS" nickname to the general population with the thought added that if you dared to eat at the new place not only will you have "EMPTY POCKETS" but you will "BURN in HELL" after eating. The sign was taken down very quickly, the restaurant name was changed and it's still in business. Irwin

NhumiSD: The recipe provided by "Tepee" in the post that follows on this thread may be utilized as the Malaysian variations are almost the same as Hong Kong. My only references are from larger restaurant/bakery uses where everything is much larger volumes then home use. On my previous post I should have mentioned that Suet, or even a Solid Vegetable Oil [Refrigerated] may be used as well as Lard if required. They are generally baked in metal Pans the size of commercial sheet pans with sides built up several inches. If Round Cakes, Sheet Cakes or any size sponge are required they are simply cut from the sheet, tart size, cake size or whatever required. If there are layers needed this is done with a fine piano wire set up in a special frame that is used specifically for cutting layers in the sponge at different heights. They are available from many commercial sources in Japan as it's a standard item used by almost all Japanese Bakers. It may be available thru Honolulu or West Coast Suppliers. There should be recipes on the Internet for the Japanese Sponge Variations they are more firm and lend themselves to heavier filling and can hold their shape for a long time as most cakes are retailed by the slice, I feel that they are better then most sold in average bakeries everywhere but generally use emulsifiers. Please post your results as preparing a good sponge is something that most bakers would benefit learning about especially after tasting the difference. Irwin quote=Tepee,Jul 19 2005, 05:43 PM] The chinese gai dan go is steamed. I've used this recipe a number of times with great success. You have to beat the eggs till they want no more. When we were young and didn't have a cake mixer, the whole household took turns to whack the mixture with a spring beater. Fun. I use a wok to steam, and wrap the wok cover with a big towel to avoid the steam (which has condensed on the cover) dripping on the cake batter. To uncover, do it in a swift smooth action. HTH. M'sians like to eat the cake filled with kaya (double-boiled egg custard flavored with pandan leaves) too. ←

In Hong Kong the customary sponge cake are generally steamed to provide the light texture and softness needed for local style sponge cakes. The majority are used for various fruit cream, custard mixtures but traditionally one of the most popular is for a Whipped Chestnut Cream as either a filling or topping. We always made these from scratch using Whole Chinese Chestnuts as the imported ones were expensive and didn't taste as good. The same steamed method is also used in making the Honey Sponge and Nut Sponges served for Yum Cha everywhere. These deserts were derived from the Portuguese both in Japan and China. It's important to be familiar that in Hong Kong the Chinese palette prefers the more traditional taste and character in what locally is a premium priced treat then the taste is always noticed when the emulsifiers are added to the formula. The Sponge Recipes that are Baked are very light and buttery due to the fact that more egg white and some lard are added to the formula, plus the sponge is only baked until it sets then quickly taken out of the oven to cool. Parchment paper is always used to protect all exposed areas and sides of pans. Irwin

The best tasting "Ong Choy" that I enjoyed for many years was grown in Shatin in the then "New Territories" are of Hong Kong in semi-stagnant water in artificial ponds. It tasted much better, was consistent by being grown year round in the ponds. It was always throughly washed with a special detergent used often with Vegetables called "Wonderful" that advertised being anti-bacterial. It was then spun dry in large plastic tubs and sorted for size. The Larger Fibrous Leafs were reserved for staff meals after being blanched. The ones that passed the tenderness test were always cooked to order as per the customers request. Generally after quickly sautéing in a hot wok with Peanut Oil the greens were put to the side of the Wok and some Diced Garlic and Ginger was placed into the oil for several seconds when some Clear Pork/Chicken Broth was added brought to a boil then the Ong Choy was returned stirred with some Cornstarch mixed with Cold Broth was added till it thickened slightly then served. The most popular addition was some "Pearl River Oyster Sauce" the one with the older gentleman's smiling face on the Label and a little very hot oil. The other often ordered variations were with Shrimp Paste, Fermented Spicy Bean Cake, and Fresh Chillies. What we later learned is that the reason, "Ong Choy" in Hong Kong was the very best was due to the fact that it was always grown in Water utilizing "Night Soil" as fertilizer. This was applicable to almost all veggies grown in the then Colony where there were always woman who were hired by the government as collectors. I don't know if this is still the custom under Chinese Government since they occupied Hong Kong. Everyone made sure to Cook all Vegetables except the ones purchased vacuum sealed from importers even though there were those who trusted washing in "Wonderful". Hope this wasn't more then you wanted to know. Irwin

Theres a sign up on the eastern side of Aurora Ave/91 st where the awful Pizza Italian Restaurant was located. It's going to be opening as "Fu Shen" Chinese Seafood Restaurant. It's a welcome addition to this north end of "Seattle" with adjacent parking. Almost every Cantonese Style place that advertises fresh seafood generally has live tanks and often better food then the majority of similar establishments. Hope they deliver as I live nearby. Irwin

I'll agree with that... except that the way that Café Du Mode does their coffee, its like quadruple strength so it can't be drank black or only with a little amount of milk or cream -- you need to have it Au Lait to balance out the strength they brewed it at. Its a rather frustrating thing when its 10am in the quarter, its 95 degrees out and you REALLY want an Iced Coffee. Hilarity ensued recently at a Cafe Du Monde branch in Metairie when I asked for "a big plastic cup of ice, with coffee poured into it, with some cold milk poured on top". It was the strongest iced coffee I ever had -- I actually had the shakes after drinking 16oz of it, and I was wired for about 10 hours afterwards. I really like Community Coffee though -- but brew it yourself. I actually prefer their non-chickory one. ← Jason: Remember our discussion over dinner at Jade 46, about the Coffee that I enjoy drinking at home, that is so strong that if anyone else wants to share I treat it like "Coffee Essence" using about 2 ounces with 6 ounces of hot water to make a [normal?] regular tasting richly flavored cup. I had mentioned that I brew in Bulk a 15 oz Can of "Café Du Monde" into a 72 oz Carafe for my favorite beverage. This is not a method I invented it is the same Coffee/Water ratio that is regularly served at the majority of Vietnamese Pho, Sandwich or Restaurants in the USA being their Coffee of Choice in the majority of places. I find that one generous cup is adaquete for each day, but drinking sludge was aquired after all my years in Hotels and Restaurants with Expresso Machines. It's mostly served Filtered from a Stainless Drip Coffee Filter dripped into a individual cup, most often with Sweetened Condensed Milk on the bottom, then served with Ice or Hot to your preference. The "Café Du Monde" has sustained it's popularity even though there are now many Coffee's being imported from Vietnam. It's hard to imagine that in only a few years that Vietnam has become the 2nd largest Coffee producer in the world. Getting back to the topic of which American Coffee is the true champion of Dredge I want to nominate "Farmers Brothers" to the top of the list. This undrinkable goop is served throughout the middle and western states where it often the Coffee Drink of choice in those places that pour cups through out your meal, beginning to end in a light beige color at best. I have been in places where this is the Coffee being used for Irish Coffee, Kahlua Coffee and Coffee Nudges that creeped me out, but then I'm not a local, only bewildered. I often remember customers patronizing my restaurants requesting Coffee be served with meals, who were surprised that we warned them that we served a richer, more flavorful coffee recommended after they enjoyed their meal. Often they insisted on being served the Coffee their way and we did serve as they requested. We watched as they became "Wired Up" but complied. It wasn't unusual if these customers returned for Dinner that they waited until finishing their entrée before ordering some "After Dinner Coffee". For the posters who were intrested in a so called "European Cofee" there are several well known "Dutch" Coffee products available everywhere in the States or over the Internet, they are selling a "Dutch Pod" machine at "Sams Club's" and "Costco's" at reasonable prices. I have found that Coffee in Europe, with the exception of Spain and Italy is generally only mediocre with England being the worst except for Coffee Botiques or places featuring Expresso. Irwin

Be "VERY" sure that anyplace you try making reservations during the "Chinese New Year" Holiday will be open or serving for the time you anticipate going. Almost every business is traditionally closed, even Hotel's may not be providing full service as regularly available. It's possible that for 2006 it may be different, but I would suggest making sure that wherever your making reservations this far in advance it would be prudent to advise them that it's during the New Year Holiday. Good luck, Irwin

Dejah: I have never served or seen "Shanghai Noodles", either the "Thin Type" served in a Rich Broth that seem to keep growing as they stand in the bowl, or the "Fat Noodles" Sautéed or in Soup ever served with Char Sui offered at a Restaurant. All the various Shanghai Noodle dishes can be served together with different kinds of Tofu, my favorite was with the Rolled Simmered in Extra Rich Broth Tofu Skins. There were many so called "Night Super" Shanghai/Peking Restaurants that had on the side of the entrance a large Display Combination Tiered Server that often had as many as 20 + Items simmering in Cauldrons to be added to or served with Noodles. They also served a "Shanghai Vegetable Rice" or a "Clear Gloopy Plain Rice Congee". A Cold/Room Temperature Counter Display offered many types of Pickled Vegetables, Mutton, Seafood, and various Condiments I admit often serving Noodles with "Char Sui", at home but not with Oyster Sauce or Chili Sauce except served as Condiments. My Shanghai associate preferred the Thin Noodles in Broth, with Pickled Radishes and Chili Sesame Oil. Irwin

The "Shanghai Fat Noodles" are prepared in the "Wok" by first "Red Cooking" this is done with "Dark Soy Sauce", "Dark Hard Sugar", "White Pepper, "Chopped Garlic". "Chopped Ginger", "Dash of Rice Vinegar" Sautéed together with the Noodles. Remove Noodles from Wok, place into a Bowl, reserve. Put Peanut Oil or Lard into Wok, Add Sliced Pork, let Sear and begin to Brown, next Add Nappa Cabbage Slices [Chinese], Sliced Onions, Stir Constantly. When Veggies start to Wilt add Some Stock followed by the Red Cooked Noodles mix together and Serve. It's the Chef's option to add some Corn Starch Liquid to Thicken the Sauce before serving. In this dish you don't "Burn or Sear" the Oil, it also can be served Soupy Style with some additional Stock, in place of Dry Noodles, again it depends how it been ordered. The Shanghai Fat Noodles are generally made from Wheat Flour while Udon can be made from Wheat or Rice Flour. Irwin

How ever you prepare your "Noodles" it requires a "Wok" set up with very high heat. "Peanut Oil" not the very refined type generally sold away from Hong Kong or China. If you have no options then add some "Toasted Peanut Oil". In most Restaurants in Asia for certain types of Chow Mein it's customary to first add some Diced Garlic and Sliced Ginger to the Hot Oil for a short time, then Strain before adding the Oil. After the Noodles have set to Taste they are removed, placed into a serving plate. Next step is putting the Cut Up Meats/Fish/Poultry/Shellfish into the Hot Oil just long enough to become opaque. Place in a dish near the Wok. Add your Veggies to the Hot Oil, stirring until edge is observed getting seared. Then return Pre-Seared Meats to Pan, still and "VERY IMPORTANT' allow Oil at edge of Wok to become flamed quickly. [Not sure of Chinese name for this step] Immediately add some Good Pork Bone/ Chicken Stock cover with Wok Lid about 30/40 Seconds. Any seasoning such as "Soy Sauce", "Fish Sauce", "Oyster Sauce" is optional. Finish by adding enough Corn Starch Liquid to Thicken Sauce/Mixture and Pour over the Noodles. "SERVE". This whole process takes only several minutes to complete. It served universally this way from "Tai Pai Tongs" to "Restaurants" in Hong Kong and China. Irwin

I thought that the "Chilean Seabass" was not being served in Restaurants since it is in such short supply. I haven't noticed it on menus in Seattle Restaurants or Retailers recently. If it's a recipe that requires a oily rich fish the "Nile Perch", "Cobia" if any are available "Jew Fish", Sturgeon" or "Opah" could also be substituted. Irwin

For that type of recipe you can substitute any type of "Snapper, Grouper, Striped Bass, Ling Cod, Walleye, Sauger", or similar types of fish with White Firm Flesh. You may find that "Sable" or "Black Cod" may be oily, even though its very tasty. "Branzini" is often more expensive "Aqua Cultured Sea Bass", and not better then any species I mentioned except for Walleye can be excellent and available from the Great Lakes closer to your location. Irwin