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  1. chinese people bake bread and cake. they just don't do it at home.
  2. Good to see places popping up that make a decent xiao long bao. Can someone get pics of the dongpo pork here (東坡肉). I don't live in Philly anymore, but I'm interested to see if this place makes a good version of it. also does this place have stuffed lotus roots? (糯米甜藕). Cool, thanks, good luck with the restaurant!
  3. The name of that dish is three-cups chicken (三杯雞) It's made by braising chicken in soy sauce, sesame oil, rice wine, sugar, ginger and/or garlic. Then adding basil near the end.
  4. The type of"bao zi" the original poster is referring to is commonly known as a shui jian bao (水煎包). They are are partially steamed and partially skillet fried, very similar to how a guo tie (鍋貼) or potsticker dumpling is cooked. Along the same lines, if it is simply steamed rather than skillet fried/steamed, they are simply called "bao zi" (包子). Shui jian bao are usually filled with chives or cabbage, though pork varieties are also popular. For more information and tons of pictures, just google or google image search 水煎包.
  5. That's a coffee chain called 85C. They started out in Taiwan as a low-cost competitor to Starbucks (cup of Americano for 35NT as opposed to 85NT). They're hugely popular and have recently opened franchises in China. Taiwan's national pasttime: waiting in line for food.
  6. The bell-shaped fruit you ate is commonly called a wax or java- apple. They taste unusual; not as sweet as an apple or pear, yet a little bit tart and citrus-y like an unripe orange. The flesh is light and springy not unlike a nectarine. I like them so much I regularly eat about 8 of them in a single day.
  7. I don't think egg-drop soup is strictly a Chinese-American invention. I know that in Taiwan, every single sidewalk noodle shop has egg-drop soup (and hot/sour soup on its menu.)
  8. I love fish-heads. This is a Hunan-style hot fish-head. best parts are the cheeks. (as you can see, I already started picking away at it)
  9. I dunno. I love the taste of McDonalds. If it weren't for my health, I'd eat it every day.
  10. Every time I hear of this restaurant, I can't help but think that it's the restaurant Jonathan Franzen alludes to as the "Generator" in his novel.
  11. yeah, this movie looks alright.
  12. To answer the original question, yes, tomatoes and ketchup are part of "authentic" chinese cooking. stirfried eggs and tomatoes is probably the first dish a lot of chinese people learn to cook. If you don't like ketchup, you can substitute vinegar + sugar.
  13. Two things. a) I'd love to see someone do the methanol idea. Just give me the name of your opthamologist after you go blind or the name of your insurance adjuster after you blow up the house. b) If using a used laboratory water bath for cooking, I'd highly recommend disinfecting it first with Virkon S, and then following it up with an 80% ethanol or isopropynol solution. Then repeat. Then repeat again. All the laboratory baths I've used were N-A-S-T-Y.
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