Qing
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Dry sauteed String Bean in Sichuan restaurants are usually NOT spicy.
I copied from the Sichuan folks to deep fried them first, then sauteed with the Sui Mi Ya Cai(Check out at: www.suimiyacai.com) and some scallions.
For minced pork, I rather have not.
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My personal recipe for Szechuan Camphor-smoked duck, if anyone wants to try it:
The Hirshon Szechuan Camphor-smoked Duck
4 slices fresh ginger, pureed in a food processor
3 ts Salt
1 ts Szechuan peppercorns, ground to a powder
1 Star anise, ground to a powder
1 ts Saltpeter (available at pharmacies)
2 tbs sesame oil (preferred) or peanut oil
1 4 to 5 lb. duckling
4 tbs oak sawdust (or use chips, if unavailable)
2 tbs lapsang souchong tea leaves
2 tbs Jasmine tea leaves
1 lg. crystal of edible camphor (finely ground to make 1/2 teaspoon)
3 tbs sugar
8 c Peanut oil for frying
24 2" sections green onion
Dipping Sauce:
4 ts Peanut Oil
2 ts Sweet bean paste (tan min chun)
2 ts Sugar
2 ts Water
So great!!
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Long time no see, I have to focus on school's projects...Ha..
I should ask, if the dish contains Jiu Cai(Chives)?
And how was the skin of the fried pastry?
I guess it seems more like the "Jiu Cai He Zi" at China46 NJ, which always served during their Sunday brunches.
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I came back to China46 with two of my friends on Thursday, Feb 02. We
had Xiao Long Bao, Beijing Duck and the House Sauteed dry beancurd and chive with 4 sesame buns. All of them are great!!
That was my joy for Chinese new year, and how about yours.. Guys?
Gong Xi Fa Cai!!
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Happy new year! Everyone.
I am working at Wuliangye part-time, but for both 39th street and 86th street. For sure I will be 39th street every Saturday and Sunday.
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No wonder people always say the best foods are all gathered in Guangzhou. Look those pictures, today’s Sichuan foods are more attractive than ever.
Some of the customer in Wuliangye are just back from Sichuan, and they joke about our foods are too “Classic.” The steamed pork belly with rice powder and the Kou Shui Ji口水鸡(Cold marinated chicken) are till looks as same as my father’s recipe. The 麻辣蘑芋“MMoyu” and 干扁麻花牛仔骨 (Beef rib and twist bread) are using Sichuan method to cook other cuisine’s common ingredients, and the 水煮鱼柳 (Fish filets in hot oil) has a totally new face. I also see the Cellophane noodle with minced pork 蚂蚁上树 at the left side of the table, and 呛炒青菜 Quick stir-fried green vegetables in the middle.
I am very curious about the fish dish, and have some questions:
1. What kind of fish they use?
2. Did they lightly fry the fish filets first? (From the pics, I guess NOT)
3. Did the chef still put celery and Napa cabbage? I only see the bean sprout.
Thank you, jokhm, your pictures are so great!
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America transferred its affection from domestic to imported shrimp years ago. Now imports make up as much as 88 percent of the market, most of them from places like Vietnam, Ecuador, Thailand and China. Plenty of imported shrimp are farm-raised, and batches have tested positive for antibiotics banned for use in the United States.
How about Mexico? Mexican state owned Ocean Garden Products is a leading seafood importer based in San Diego, California.
Founded in 1957, Ocean Garden is a founding member of the Mexican Shrimp Council (www.mexicanshrimp.org), a bi-national coalition consisting of Mexican Shrimp producers, processors, suppliers and marketers. With over 500 members representing more than 50 million pounds of shrimp in Mexico were produced and the US consumed the majority of them.
Those shrimp, fat from the marsh debris stirred up by both Katrina and Rita and as plentiful as Mr. Brandhurst has seen in his 30 years of shrimping, are about all he has left.It sounds like a sad story related with the post-Katrina theme, but don’t you believe that situation would come to Brandhurst family later even without Katrina.
In my opinion, catching seafood is an industry with high risk and high profit. The external environment has been stable for 30 years. Why don’t they have a plan for the “raining days?” They had enough time —30 years, and enough money —when
these days, a dollar a pound is a dollar a pound.I am working in a restaurant in NY, and I like the shrimp price keep declining. On the other hand, as a shrimp business man, Brandhurst family should have a new way to think about the world: If buy shrimp from someone is even cheaper than catch them by ourselves, why don't we just by from them and sell to the market to get higher profit. They should update themselves while the outside of the world is changing.
Let me give them an example. When the cost of oil and other resources went up, ConEdison shifted itself from a mix of producer and distributor to a totally energy distributor. It buys electricity instead make some of them by itself, for reduce the risk and generate higher revenue. I understand Brandhurst's hard situation, but I don't agree with they waste too much time on fund raising or try to lobby the politicians to get more domestic trade protection.
We can not change the direction of the world moving toward, but we can take advantage from it.
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QUOTE(jhirshon @ Jan 3 2006, 07:32 PM)
[...] Now if we can just get these in Chinese characters (i.e. Golden Sands topping Shrimp) we're in business!
風沙蝦
I agree, but in New York, the "Golden Sand Prawn" refers 金沙大虾, which is a crispy prawn with golden egg yolk (preserved duck egg).
That is another amazing dish...
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In all the Hong Kong Chinese Restaurants that are well known for "Foong Xia Ha" always use Frozen or Fresh Ocean Shrimps or Prawns. In Canada or the USA this is also preferred with Gulf or Mexican Shrimps most popular when available but using the several type of farmed Shrimps or Prawns are not considered since they don't have the texture or sweet flavor thats from saltwater Shrimps or Prawns.
It also seems that any Prawn or Shrimp caught in deeper cooler waters taste better. The Spanish Red or Hawaiian varieties are good examples.
The two types of Mexican/Gulf Shrimps or Prawns most popular with Chinese Chefs are the "Ocean Garden" or similar, both the Whites or Browns.
Compare the Tiger Prawns with Ocean Prawns both cooked the same way and you will immediately notice the difference.
Irwin
In Wuliangye, we use the U15 from Ocean Garden. It means for one pound of shrimp the number must fewer than 15. I think that was the largest side from Ocean Garden. Seven pieces in each order serves you about ½ pound shrimp.
We used Tiger prawn once to substitute it couple of years ago, for price consideration. After that we got so many complaints, we stopped. In my opinion, for “Desert Storm Shrimp”风沙虾style the type of shrimp doesn’t affect the taste that much, but if you wan to steam the prawn with fresh garlic “蒜茸蒸虾“, better take the one has the best quality.
OK, let’s talk about shrimp.
Totally 342 species of shrimp worldwide have commercial value and them fallen into three basic groups: warm water shrimp, freshwater shrimp, and coldwater shrimp.
I. Warm water shrimp are categorized by the color of their shell (not the meat) when raw: White, brown, pink, and black tiger.
1. White Shrimp
Mexico has a large white shrimp fishery on the Pacific coast. This shrimp is famous for its sweet taste and firm texture. White shrimp have grayish-white shells that turn pink when cooked. (The shells of farm-raised white shrimp are lighter grayish-white and from some origins, the shell is not as thick as wild-caught whites.) The thinner shell is the result of feed composition as well as growth in captivity.
In general, cooked wild or farmed white shrimp have flesh with pink skin tones. Wild-caught white shrimp have a sweet taste and firm, almost "crunchy" meat. Farm-raised whites may have a slightly milder flavor, and depending upon growing conditions, may have a less firm texture. Shrimp in the wild were feed by crustaceans and seaweed, which enrich their flavor and strengthen their shells. Plus, the "wild" ones are "free swimmers" which firms up their flesh.
2. Brown Shrimps from some areas of the U.S. Gulf coast primarily feed on iodine-rich kelp, which gives them a hearty "iodine-y" flavor; while brown shrimp from areas along the west coast of Mexico do not have the same feeding grounds, and hence, their flavor is milder. This West Coast Mexican brown shrimp is a prized commodity in Japan. Brown shrimp have firm, dense meat.
3. Pink shrimp are wild-caught in the Gulf of Mexico, Caribbean and Central American waters. Their light pink shells have a pearl-like texture and some have a distinguishing pink dot on the head. When cooked, the shells turn a deeper shade of pink and the meat white with pink skin tones. The texture is firm and flavor mild.
4. Black Tiger shrimp were raised primarily in Asian countries and Australia; they are called black tiger shrimp due to their distinctive black-and-gray striped shells when raw.
When cooked, the shell of a black tiger turns bright red and the meat white with deep red skin tones. Black tigers have higher moisture content than white, pink, or brown shrimp. As a result, they shrink more when cooked, and the flavor is very mild. Additionally, their texture is considered less dense than their relatives. Some raw tigers are a blue shade with yellow feelers and are referred to as "blue tigers." They are the same species as the black tiger, but their feed does not contain the iron that causes the darker color.
II. Freshwater shrimp are the live shrimp we saw in the Chinese supermarket.
They are a separate species that may be characterized by bright blue shells or, if they come from Asia, rich yellow with brown striped shells. One of the largest shrimp, they have long claws, can grow over a foot long, and can weigh over a pound. Freshwater shrimp are both wild-caught and farm-raised. When cooked, they have a very mild taste and soft, gray-white flesh and a very soft texture. Whole freshwater shrimp are seen as a specialty item and often sold live for display in restaurant tanks.
III. Coldwater shrimp have numerous names: bay shrimp, tiny shrimp, baby shrimp, pink shrimp, cooked & peeled, salad shrimp, coldwater shrimp. The meat is white with skin tones that range in color from pale pink to a rich, reddish-pink. Coldwater shrimp are small in comparison with warm water species; yet take four to five years to reach maturity. Most come to the U.S. market cooked and peeled and range in size from 150 to 500 shrimp per pound. Coldwater shrimp have a sweet taste and soft texture.
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Soy sauce, sesame oil, scallion and vinegar... Great!
and beside them I tried to put a very little sugar.
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Hundreds years ago, people dig a deep hole to store the ice they made during the winter, and sell the ice in summer. I saw a hundred years "Ice Box" in the Forbbiden City, Beijing, so the ice must cost a lot.
Like we can't figure out how did the Egyptian build pyramids, we are not that smart as we believe, sometimes...
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I had a dish called "Da-Mo Feng-Sha(Desert Storm) Chicken" in New York. It was a dry chicken dish with lots of garlic. I am not sure that the same style you had.
The chef toasted the minced garlic first, and then stir fried chuncky fresh chicken with them and pretty much of salt in a wok which only had a small amount of oil. The dry garlic had amaing taste, and the smell was great too.
Second time, the chef gave me the dry ribs in "Desert Storm" style, and I like it better because it has more meat than chicken.
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I have not heard of anyone cooking a whole pig's head in Chinese cooking, unless it was a byproduct of roasting a whole pig.I have not seen a pig head cooked by itself. The only kind of pig head I have seen is the one as a whole roast pig. Even then, I am not sure how people eat the head.
What a common sense!
Mr. Chinese Food Specialist,
Have you heard anything about the highest achievement of YangZhou Cai 杨州菜(A sub-cuisine of Huai Yang Cuisine淮杨菜) is the Boneless Pig Head猪头酥烂脱骨, but is not the YangChow Fried Rice 杨州炒饭?
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what else can you do with Ya Cai beside in DanDan Mein and why is it "碎米" Ya cai ?
I didn't pay attention for 碎米 Sui Mi, but I did some research.
I guess it is the brand name of Sichuan Yibin SuiMiYaCai Co. Ltd., and you can check their web site:
www.suimiyacai.com
In the Qing Dynasty Qian Long years清乾隆年间, in Yibin city there is a poor couple. They eat green vegetables day by day. The wife found out a set of salt preserve systems for the green vegetables. She soaked the tender parts of green vegetables, and assisted by the brown sugar and the many kinds of natural spice. Because it tenderly resembles the germ, her husband names it "Ya Cai 芽菜 ". After her husband went to Beijing to take the civil service exam, she opened one food shop in the city.
It is the short story about Ya Cai, and its main raw materials are green vegetables. The ratio betwwen the input and product is every 500 gram end products Ya Cai 芽菜 need green vegetables 2 - 2.5 kilogram. green veges.
In Wuliangye restaurants, we use Ya Cai to make 小龙包 Mini Pork Ban, Ya Cai Lobster, and Sauteed String Bean with Ya Cai and mineced Pork.
Come to NY, I show you some good Sichuan restaurants.
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Guizhou food is not well known, in fact, I can only think of one dish - Sour fish Soup (hotpot).
Maybe you or someone from the region can give us an introduction.
I think GuiZhou food is like my hometown food--Hubei food are both the sub-cuisines of Sichuan cuisine. Maybe we should open an other topic to talk about it, such as Big God-Mother Hot Sauce 老干妈辣酱, Mao Tai Liquor 茅台酒, and so on.
Let me say something biefly about the Sour Fish Soup 贵州苗岭(Mountain of Miao People) 酸鱼汤:
The Fish Sour Soup is ferments by the wild tomato and the glutinous rice, and it uses the Wu River fish which is around 5 - 6 pound large. It is a hot pot actually, for the amout of soup bease it contains, and the sour taste is fresh and smooth. It is lso a little bit like the sour soaked Korean vegetable soup.
At Grand Sichuan 34th Street Lexington, they have a prettey similar version of red fish soup. They use tilapia, and it tastes good.
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Her recipe substitute Tianjin preserved vegetable for yu cai because the lack of availability in the U.S.,
It also use scallions but no garlic.
The best quality of Ya Cai 芽菜 comes from Yi Bin, the same place where Wuliangye liquor was made. It became easy to find at most of Chinese supper markets in New York (Especially in Queens). Since four years ago, it was introduced by one of the food import company I worked .
Each package Ya Cai 芽菜 is 50 grams, and it says 四川宜宾碎米芽菜.
By the way, Pcbilly, you did a really good research on Sichuan food, and I like your in-depth questions.
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糍粑辣椒 Zi Ba pepper
糍粑 (Zi Ba) means the Fried ricecake cake, and actually, it is a chlli pepper combination.
The Zi Ba pepper is a Guizhou standard seasoning. It has selects spicily but is not fierce. For process the fresh pepper, use clear water soaks , then enter the right amount spring ginger root, and pound with the garlic cloves together. So it looks like the fried rice cake.
Sometimes people add ground pork inside as well.
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It is a hundred year argument between Sichuan people and Guizhou people. On each side, they insist their recipe is authentic.
First of all we should research the history of Kungpao Chicken. Both of Sichuanese and Guizhounese agree that the name of Kungpao Chicken 宫保鸡丁 is from the royal title of Mr. Ding Bao Zhen 丁宝桢, who was a Guizhounese and became to the governor of Sichuan province. I believe either Sichuanese or Guizhounese have enough evidence to approve the authentic level of their own recepie.
Two version of Kunpao chicken are all using diced chicken. Personally, I prefer dark meat better. For the usage of Zi Ba pepper, Sichuan chefs call Zi Ba Chicken for Guizhou version Kungpao Chicken. If you notes one of the most popular dish in Grand Sichuan, Guizhou chicken is very similar to Zi Ba chicken.
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I am very glad to see people really read my post, and give me some of their reactions. By the way, I found Mr. Chow’s have another brunch in LA.
Why did I say I said they are the “Best” Chinese restaurants in the America or the world?
It was only my idea, and I think they were well managed and be very successful. For example, Tse Yang started in Paris, and between 1970 to1990s expanded its brunches to some of major cities in Europe. Each of them is a shiny star, Paris Tse Yang attached the fish tank onto the roof 30 years ago; Geneva Tse Yang locating in the second floor of Hilton while Madrid Tse Yang finding the place in the Grand Hyatt; Munich Tse Yang was in the Bahnhof Plaza and New York Tse Yang sit in the heart of the city. In Europe, Tse Yang became to the second name for luxury Chinese dinning, and Zagat rated New York Tse Yang the highest score in service among all of the Chinese restaurants in NYC.
You may have been to some of them I mentioned and will argue with me they are not the “Best in Value,” because the price is expensive and maybe the foods are not attractive enough. This is right of my point. The primary goal of a restaurant is not just maximize customer’s satisfaction or distribute Chinese eating Culture. The most important measurement to their success is if they make good money or not. I will explain my theory later, and I can give you my opinion about the most successful restaurants in the world first: MacDonald’s, KFC, Burger King, Wendy’s and Pizza Hut. Don’t say they just make junk food, but they make money out people’s pockets all over the world.
I would like eliminate most of you guys, for most of you in this forum makes you to the heralds; and also will eliminate the restaurants in Chinatowns, for their major customer recourse in Chinatown are Chinese. All of these are exceptions, because they are not counted as regular Chinese restaurants out of Chinatown to serve local residents. This is to make a comparability study to most of French, Italian, or Japanese restaurants, etc. Did you ever think, the French, Italian, or Japanese restaurants in New York want depended on the people who come from Paris, Rome, or Tokyo? No, they are making money from New Yorkers.
Let’s start to imaging to be an ordinary New Yorker sit down into a typical Chinese restaurant out of Chinatown. Before you open your mouth to say anything, the food server would automaticllu bring you a pot of hot tea, a glass of ice water, a bowl of crispy noodle and some of Duck sauce and mustard on the side. Then, check out the settings, you may find a pair of chopsticks, but in a greater chance you will see the fork, a tea spoon, soy sauce, pepper and salt, sugar and Sweet N’low(may be Equal or something else). Believe or not, chopstiks are not used as popular as soy sauce in rice or sugar in tea. I saw a Chinese lady was taught by her newly married husband how to eat “Chinese foods” in America . First, he blended the sugar into his tea cup, and then showed her how to dip the crispy noodle with the Duck sauce and mustard. I don’t think that lady speak English well, for she only copied her husband’s action and say “Good.. uhmm Good..”
I think that is funny, and I was surprised by American creativities. After I worked as a waiter in Chinese restaurants for a longer time, I heard sometimes people complained the luncheon special is too expensive. Here are some details, in Manhattan, the average Chinese luncheon special is about six dollars, more or less. That is a fresh cooked and served meal, come with soup or egg roll, the choice of rice and half table of free stuffs. It costs like a Big Mac meal or a Double Whooper meal, but I am sure you will get the more and fresher stuff with no longer waiting than in the fast food place. Why those people still complained? I can’t say they are greedy, but I think they thought Chinese food should be cheaper? The answers figured out by my self is pathetic.
I asked some American, Why do you eat Chinese food? They may answer:
1. The food is good.
2. They do every thing I want.
3. The price is cheap.
I think we as Chinese have to rethink about the Chinese restaurants industry. The earliest immigration opened Chinese restaurants a hundred years ago, but we never treat is a really serious business to develop. Open a restaurant does not need much capital, and it will be a quick machine to make money. Chinese immigrants usually have short-term focus, and give all of their hopes to the second generation could find a better job. They invented stuff like Chop-Suey, Chow-Mein, Egg Foo-Yung, etc. Those have a similarity is easy to cook, and contain high profit margin, but their common disadvantage is not “elegant” or hard to find a wine go well with it. Without beverage, the owner must keep high seats turnover. Imaging that, the waiter is always busy to clean the table, what kind of service he could provide. Without good service, the customer will think what kind of restaurants we are. Since 1980s, the new wave of Chinese immigrants coming, the situation was led to a vicious cycle. The owner cut the price, extended hours, and spoiled the customers; on the other hand, the waiter and chefs are facing all kind of raising price except their income. Do you believe they will try to do their job better?
Restaurant industry followed by the US government hires the second largest numbers of employees. Thousands and thousands new immigrants are working in the Chinese restaurants work over 72 hours a week without any benefits and earning the minimum wages or even lower, and not by their choices. Sometimes they must lower their self-esteems to make a small amount of money.
Once I heard a couple was arguing how much the tips should give. The woman was whisper, “Don’t give too much, it’s a Chinese place.” The words just slap on my face. I was so angry, not only by her discrimination, but also feel ashamed. Why can’t Chinese restaurants make money just like a formal business, not begging!
At the end, I should make something clear: those five restaurants I listed do not offer the best Chinese food in the world for sure, but I feel so proud of their success. They are the examples to show how a serious Chinese restaurant owner should be: If you want people recognize you are good, yourselves must think you are the best!
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Did you know some of Chinese restaurants in NYC and their sister restaurants are also the most famous in the world?
Tse Yang 正阳楼
34 E51 Street
New York, Paris, Geneva, Madrid, Frankfurt, Dusseldorf, Munich
Mr. K’s 晏才轩
570 Lexington Ave
Washington DC, New York
TAO 道
42 E58 Street
New York, Las Vegas
Mr. Chow
324 E57 Street
London, New York
Tang’s Pavilion 山王
65 W55 Street
New York, Tokyo
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if you want wine with hinese food, you can never go wrong with champagne.
That is what my teacher taught at the Wine and Beverage class. Actually, Champagne almost could match every food.
http://chinesenewcomers.org/09_pastevents/...tems/pic_11.jpg
I think in China, to drink Liquors were made from grains are mostly common. For example, Wuliangye, Mao Tai, Jian Nan Chuan, etc. are the most popular brand. I read an article said the amount of liquors were consumed by Chinese people is equal a whole West Lake in Hangzhou every year. The interesting part is, Chinese think the alcohol percentage means the degree, so when they tell you Wuliangye is 52 degree and Mao Tai is 56 degree, you should times 2 to convert to US standard.
http://www.gleborschina.com/2005ads/wuliangye3.jpg
My teacher also suggested we try some Rosé with Chinese food, because in Chinese food usually contents from deep see fish to wild mountain pheasant. It is hard to identify a really good match for all of them. I tried the White Zinfindel form Woodbridge, it was pretty good. Personally, I like American blush wine better than Rosé de Gamay or Sydney Harbor Syrah, for they are sweeter..
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I read the book "Turning the Tables" by Steven A. Shaw, and he said, "The best restaurant isn't the one with the highest Zagat rating, the most stars from the local paper, ot that cute celebrity chef. IT'S THE ONE YOU'RE A REGULAR."
I haven't been back to China46 for a while, but I will try soon.
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Woo..
Sorry, I forget to mention the House Special Sautee.
I like the sesame bun best, and the idea of using it to serve House Special Sautee and the pork shoulder. From one of my wired experiments, that I used the nice hot bun to hold the spicy cold appetizers. I tried it to hold the Ox tongue and Tripe or the Mung Bean noodle, which they don't have all the time. Taste Great!
The other dish I want to mention is a very seasonal dish, which only served in Winter. It is the Sautéed Fresh Shitake and Fresh Bamboo Shoot. During the winter, the fresh bamboo shoot is tender and sweet, and we usually call them the Winter Bamboo Shoot. The thick brown sauce is even sticky, and the sugar inside gives this dish a nice shinny glazes. Some of customers complained it was too sweet, so I have to admit that my taste sometimes is still like a kid's.
Also I forgot a good soup, which is a clear soup has clam, tomato and baby sponge. Apply little pepper...wonderful.
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the conclusion that it indeed arose from the West - Sichuan. I guess the final nail was the use of such 'mountain' crops such as lily buds, tree ears, bamboo shoots, and dried mushrooms ------- along with the depth of flavor that you almost always find in Sichuanese cooking, which you can find, in one dish, sweet/sour/salty/hot/ etc. One dish and you find almost all flavors included. Sounds like Hot/Sour Soup.
Wonderful!!!
Animals Rights Protestors Shut Cat-Meat Restaurant
in China: Dining
Posted
To Chinese as well, we consider cats are wild animals and put the cat dishes under “Game” section, such as 龙虎斗(The Fighting Dragon & Tiger). They are often served in Cantonese cuisine restaurants, and they bring lots of business for the owners. I heard many Americans say, “Cantonese foods are my favorite!” I guess they don’t know what the Cantonese cuisine is totally about.
Korean took off dog meat while the World Cup, but I don’t think Chinese have to copy them for the Olympic Games. In my opinion, the government forbids people to eat something during a special event has nothing to do with animal protection or even the country's public image, what so ever.
For example, people in China can eat cat as same as gay couples can get married leagally in Canada. Canadians feel proud for their country’s democratization, whether they agree their marriage law or not; and Chinese all feel proud for our culinary cultures, whether we eat cat or not.
I have never eaten cat, and I don’t want try either. In fact, more Chinese don’t eat beef than the people order cat at the restaurants.
China is a historical agricultural country. Farmers always consider an Ox or a cow is an important part of the family’s assets, or even the part of the family membership. Many kids’ nick names are 牛牛(Ox or Cow), for the parents wish their kids strong and diligent like the Ox(or Cow).
We pay much more respect to Ox (or Cow) than the cat. It could have many reasons, but I believe as most Chinese believe: Cats are lack of loyalty. I don’t think cat is one of the top 12 Chinese favorite animals, for I don’t find it among all 12 Chinese horoscopes.
Anyway, to me, what is the big deal for some of Chinese who eat cats? That is nothing related for animal protection.