Qing

I was working at China46 for a while, and I like the food there. So I should recommend some of my favorite dishes to you: Appetizer Cold Seaewee Salad (It is Free by order) Snow Pea Shoot Pork Dumpling Xiao Long Bao (Soup Dumpling) Northern China Dumpling with Pork and Napa Cabbage (Jiao Zi) (ask fresh garlic and dark vinegar for dipping) Main Course Beijing Duck, Steamed Dungeness Crab with Chow Fun Noodle Braised Sea Cucumber with Shrimp Roe Steamed Prawns with Fresh garlic Salt Pepper Prawns Ruby Pork (or Zuo You Pork Shoulder) House Smoke Chicken Ask for the seasonal vegetables Soups Beijing Duck Soup (Second course of the duck, order extra) Spicy Fish Head Casserole Dessert Steamed or Pan Fried Rice Pudding Red Bean Paste Pancake You should always ask Cecil, who runs the restaurant will give you the best suggestion, and try to catch the Sunday Brunch from 11:00 to 3:00.

It is glad to share one of my personal stories about the Hot and Sour Soup with you. In 1998, I was a hotel management school student in Switzerland, and I went to my first interview to a small Chinese restaurant in Downtown Geneva. That restaurant was called the Confucius’, for the owner Mr. Kung who has Confucius’ ancestry. After the brief interview, Mr. Kung invited me to have dinner with him. He was so proud for his unique Hot and Sour Soup recipe. First, he showed me the huge soup pot in the kitchen, and I guess it might contain 40 gallons. Then, he told me that according the Confucius’ family tradition, he only made the fresh Hot and Sour Soup once a year. I was so shocked, and asked how could that be? His answer was he made the fresh Hot & Sour Soup at the Chinese New Year’s Eve. After that, he only refills stuffs into the soup pot and simmers it for the whole year. For serving, some amount of pepper was applied, but the sour taste was “Natural” and not come from vinegar. My school was in the German speaking part of Switzerland, so I don’t speak good French. I missed the chance to work there as a waiter, and I missed the chance to eye witness the incredible procedure. I am not totally believed all of he said, but I don’t think that was BS either. In China, we have the similar tradition to reserve good soup base, pickle broth and even some sauces over very long period. For example, in ShanDong Province, there is a famous restaurant which is serving donkey meat, and the sauce they use is based on the “donkey stock” started brewing hundred years ago. Maybe Mr. Kung exaggerated his way to preserve H/S soup, but I believe the H/S soup was invented at the same time as Bear Feet, Shark Fin in Northern China. According to the Confucian Analects, they have over two thousand year history. So it is so hard to say which cuisine the H/S comes from, for at that time the major four cuisines systems haven’t been established yet. One thing for sure, the general characters of H/S soup is still follow Northern Chinese taste, especially they use soy sauce heavily. In Sichuan cuisine, H/S soup sometimes appears lighter on the Soy sauce, so we call it the White H/S soup. In Cantonese Cuisine, Shark Fin soup always like the twin brother from the H/S soup. I was always wondering, one day in the restaurant, a waiter will bring me a bowl of Shark Fin Soup instead the H/S soup by a mistake. Ha…

I should explain a most wanted question for you. Why this restaurant was named as Wuliangye? Wuliangye was introduced to American by the Washington Post in 1915. About ten years ago, Wuliangye Corporation has opened the three restaurants in New York and gave them the authority to use the same name and logo. Actually, you can buy it from most of Chinese owned liquor stores long time ago. Wuliangye is Chinese liquors from Yibin City, Sichuan Province, and it means “The Liquor Made from Five Kinds of Grains.” Sorghum 36% Wheat 16% Corn 8% Glutinous Rice 18% Rice 22% The Alc is 52%, or 104 proofs. Its strong bouquet and spicy taste are the best matches to Sichuan food, for they came from same place. We also have the “Light Version” of original Wuliangye at Alc 39%, or 78 proofs. I think they just diluted the 52% with more water, and they not only lighted on Alcohol, but also the taste. So you can buy the bottle of 52% Wuliangye, and take home if you can’t finish. (Note: the NYC new Liquor law allows people take home their wine left over with a perfect corking or sealing.) The way to drink is just pour and drink, so there are no chill or heat processes needed. If you don’t need to drive, why don’t you try a shot?

I am working for the Wuliangye at 86th Street betwen 2nd and 3rd Avenue now. Like all of other Wuliangyes, the red color means its spicy, and the name tellls you the best liquor go with Sichuan food. Honestly, 86th Street Wuliangye is not famous as its sister restaurant at 48th Street which is close to the Rockfeller Center, but here the food is same good as the 48th Street's. Our advantage is the dinning room would not be always crowded like in 48th Street, and according the Zagat's rate: Food 22 Decor 12 Service 16 Average coat $27 But I believe my service is good, so add couples of points in service rating if you want. Ha..Ha. I wish all of you guys can drop by sometime, and we can talk about food and have fun, right?

I was back to China46 with my friends last Saturday morning. I was so exciting to talk with everyone who works there, but forgot to order two of the most my favorate dishes: the Sauteed Soft Shell Tortoise and The House Special Sautee with the saseme buns. I think I have to go the next Saturday.

MarkK brought a really interesting topic here, and I think I have to say something. I have lived in Lucern, Switzerland for 3 years, when I was a hotel management school student from 1997 to 2000. The Swiss people like something sweet sour or really spicy. They prefer chicken, duck, beef, shrimp and maybe pork, but they don't go any further in seafoods till frozen fish filet. When I left Switzerland, Chicken Broccolli or Beef Broccoli, General Tsao's Chicken, Orange Beef, and so on have been introduced as new "Chef Secials." As always, a very interesting thing is European people reallly like duck. I remember the Beijing Duck has to be reserved in three day advance. If anyone want go to Zurich, you can try a good Chinese restaurant in Bahnhof Str.(RailStation Street), whose name is China Garden. You can sit at one the most expensive street of the world, but still paying in fair price. My classmate Rebacca Liu is the manager there, and her husband is the head chef. I belive they are still there.

"Pixian" is the best known place of make the Fermented broad Bean, or it also was called Sichuan Chilli Bean Paste. The Bean paste is one of the most important ingridients in Sichuan kitchens. It is more flavorful than soy sauce, so you can see most of Sichuan foods are in red color and have very little of soy sauce. An other brand of Chilli beans is called "Gang Shan Dou Ban", and it was made in Taiwan. After 1949, the Chinese Air Force moved to the "Gang Shan" base in Taiwan, and the wives of Sichuan soldiers started to make it, and sell it to get more cash. This brand has been introduced to US market for over 20 years, the taste is fine, but it could be more expensive. For commercial use, the Sichuan restaurants order Bean paste from "United Food" in NJ. Their products also great.

Happy new year everyone! I started to work at China46 NJ last new year. In there, I met Ms. Jo-mel, Mr. & Mrs. Perlow, Mr. MarkK, and Mr. Tommy, and many of the great members of the Egullet community. It is really great to know you guys, and do you have any plan for the comming Chinese New Year in Feb?

The bulb of the Garlic Shoot should be much larger than the Chive's, but the same problem you and me have__in China, in different lacation, people call the same thing as hundreds different names. Let me give the names in Chinese, so you can show the people in Chinese food market. A simple concept, the people who work there do not speak good English, otherwise they could find a better job, ha... Jiu Cai Hua (Chive Flower): 韭菜花 Suan Miao (Garlic Shoot): 蒜苗 And I read Gary Soup's web site, he and his wife did a very good research of translates Chinese cooking names and terms into English.

Ms. Jo-Mel, Jiu-Cai Hua is the chive flower, and Garlic Shoot should be Suan Miao. We use garlic shoot in the Double Cooked Pork, but shredded pork goes well with just Chives. I think Chive's flavor is strong enough. Have you tried to dry sautee the shredded pork and fresh green Chives, maybe add some of dry bean curd? it taste great!

Chengb, I like your pictures. I must do more hard work to catch up! Ha..ha.. I also read some Culinary web site in Chinese, Mr. Lao Fan is one of the host in Wenxuecity.com, which is a very popular Chinese website. If anyone need to so some research in Chinese food in Chinese website, I am always availble.

Let me make a shot cut Qing's Album

I want to share some of my collection with everyone, please check out my eGullet album. ****Go to the: images.egullet.org *****then click the: Member's Gallery please reply me your opinions, i have pretty a lot of them.

I think it does not need to be freezed or refigerated. Like other kinds of spices, you'd better wrap it well, keep it in dry condition, and finish it as soon as possible. Storing time is the most important consideration.

I saw my mother using a big piece of fat pigskin to mop every new iron wok she bought. She also heated the wok while she was cleaning the wok with the pigskin. She says it can prevent it become rusty. It works; at least we use the wok three times a day. I am not suggesting you do it too often; otherwise, we should open another new topic of how to clean the grease on the woks. Ha..

I don't know where the name of Dong Quai came from, but i guess it is 当归Dang Gui. It is a common herb for women, for it helps they produce more blood and may let them have a nature blush on their faces. Have anyone heard the "Herbal Cuisine 药膳"? Dang Gui can be used for cooking in those food, but should be in a very small amount. It taste bitter, and some people get bleeding in their noses. Remember, it brings you extra blood, but sometimes you got too much... In Main Street, Flushing , near its cross between Northern Blvd. There is a restaurant called "Litlle Fat Sheep 天山羊庄---小肥羊火锅." It serve Lamb hot pot, and inside the hot pot, the herbal flavor is strong and really good... I suggest you guys go their in Winter, because I think the weather is too hot now, and I belive all of you heard the Chinese eating concept "上火 或 热气Heat", right?

Yes, I think so. Wang Fu Jing is a large commerical area for tourists, and I was there as a tourist and a student when I was 15, 1995. I have no ideas what is going on there, but I am sure at that time, it was good for me... Sometimes, memories are better than the tastes. Do you think so?

Yes, there is something missing. People never mentioned one of the most important ingredients---Pure Fat. I mean Pig's Fat. When I study culinary art in China and even here, all chefs believe the principle No. 1 for make all kind of dumplings, pasta, ravioli, etc. "The more fat you put in, the better taste you got!!"

The WangFuJing food fair is a night street fair. I have been there eight years ago. I think they should be still there, for the government has no reasons to shut it down. The street fair serves mostly snacks, and they varieties are from the west to east and from the north to south. The best part is the sanitation and price under very strict control, so that gives you the best environments to enjoy. Kangarool: Congratulations for your trip to Beijing! There is no Beijing cuisine actually, because there gathers all of the best Chinese chefs among all cuisines. I heard there is a new family restaurant chain called 九头鸟“The Nine Head Bird.” They serve Hubei food. Hubei province is located between Sichuan and Hunan, but the foods there were not famous as its neighbors’. I came from Wuhan, Hubei province, so I recommend you should try once there. The foods at are very reasonable, for its target market is the middle-income families, and the flavors is rich but lighter than Sichuan or Hunan foods. My father just went to one of them last month, and he told me the “莲耦排骨汤Rib Soup with Lotus Roots” was great!

Pan, You could just go to any Internet Cafe around the area, for their price is even can be accepted by high school students. Sometimes they would offer you some homemade snacks. Novetel is located near WangFuJing street, am I right? During the night, WangFuJing Food Fair has been famous for years. You have to try one time. The foods there are cheap, clean and taste great! I think you can reach there by walk, because I was doing that all the time. Good Luck, and have Fun!

I tried to cook Za Jiang Mian with Udon noodle, and it is tasted fine. Anyway, you can use any PLAIN taste noodles. I don’t think using spaghetti is a good idea, for it as same as the Cantonese egg noodle. They have flavors already.

Mr. Soup, Qing is common Unisex name in China. It means Dark Blue or Young. It either a cool color or the best age, so people like to pick it. In fact, another waiter in China46 is also named Qing. I am the youngest, and they call me "Qing Jr." sometimes to distinguish with the "Qing Sr." By the way, are you in China or US now? If you in NY, NJ area, how come I have never seen you in China46? It is late now, I have to go, and we talk and later.

It really hard for me to pick a good Chinese restaurant. Since I worked with many great Chinese Chefs, I became very picky for Chinese food. I went to the "Avenue A" at the Village at midnight. It is a Japanese rest, and it always stuffed by young people or even teenagers. The music was loud, and the service was extremely "fast". There were 6 of us, and when each of us picked one piece of Geoza, the plate has been disapeared. The severs dressed casually in full black, and they bring the food with the young heart beating. Whatever they served me, I felt good. Because I enjoyed the feelings, not only the food. I went to Kim Kong Sam, a Korean place at 32 street in Mahattan. They open 24 hours, and they have Za Jiang Mian also. The Korean recipe is also worth to try.

Roast Suckling Pig is a very famous Cantonese dish for banquet, especially for wedding and birthday, etc. In NY Chinatown or Flushing, you could ask all Cantonese Roast meat store to bake one for you. The standard price is about $100 each. Some times they hang one or two with the Roast Ducks and Soy Sauce Chickens. Next time I will bring one to share with eGullet friends in the New Year's party or whenever.

OK, another hint: the age! How do you think of my age? Don't say all Orients are always young! (I would be really glad, if that is true.)