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If you want to try the best food in China, the simplest way is to follow the crowed. On the other hand you may need couple of more preparations: 1.You must be brave! Any ingredients or the methods to cook won’t scare you. 2.You need a strong stomach, or even stronger than strong. Sometimes the good restaurants do not have enough time to clean themselves very well. 3.Never go to the restaurants in hotels, for they are expensive and the foods are all “unified.” There is not too much chance for the chef to show their creativities in hotels’ banquets. 4.If possible, follow a local friend, but not the tour guides.

Mr. Soup: Check this web site: http://guyarts.com/china46/ Mr. MarkK took those pictures, and who is also a very active eGullet member. When I worked in China46, NJ, I met Jason, Fat Guy, and Ms. jo-mel so on there very often. It was really pleasure to know all of them. I am one in the pictures with Cecil, Connie and all employees. Can you guess which one is me? Ha.. Ha. In China46's Sunday brunch, we have served Za Jiang Mian once. It tasted pretty good. The procedure of cooking it was not complex, for it is still a family dish. The most important is the atmosphere to eat it. China46 is a place with warmly family style restaurant. Like we think grandma’s recipe is better than any professional chef’s for most of family dishes, and we rather eat those “Family Dishes with the Warmest Feelings” in our home than in any fancy restaurant. Am I right?

Wei-Chuan is a Taiwan company, and I think there plant is located in CA. The "Golden Bowl," whose products' trademark called "Wonton." The quality is better than Wei-Chuan's usually, and it also more expensie. The crapper or springroll skin in Wei-Chuan are made from machine, but "Woton" are mostly man made in NY.

Ms. jo-mel, I really don't know. I think it just came out from my brain. Like Za Jiang Mian, it is a casual food or instant food in China. The best time to enjoy it is when you are hugry and have to finish eating in a very short time. I like it, for I ate a lot when I was a student. Noodle contains higher calories than rice, and it saves my time, so I can play longer... I haven't had it for long time. After you guys mentioned it, I have a great feeling. Za Jiang Mian gave me the best memories of my student life in China.

I think it means keeping the "identity." Maybe not have to be exactly same in "face," but it has to keep the core factor of the "Soul."

Thank you all!!!

I can't believe that we are still talking about food at midnight. And Mr. Perlow, please fix the time for posting records. I think the time is not matching my watch. Thanks!

You can show 炸酱面 to Chinese food market staffs, they would have at least 3-4 different brand of instant sauce. They are pretty tasty. If you want make it "fresher," you could put heavier Scallion and Garlic. The mince pork brings tremendous flavors, maybe a little bit more fresh chili.

Sichuan peppercorn is still in most of Chinese Food market, actually. The problem is whether the boss want to sell it to you or not, for it is still illegal. On the skin of the peppercorn contents a kind of insects’ egg, and it could damage all of the orange plants. According to the Department of Agriculture, US prohibit import any Sichuan peppercorn from China and Japan so on. I am a Chinese, so when I ask the people who works in Chinese food market privately, they used to sell me at cheaper price than you got from the CMC. Two month ago, I got 1 oz. of Sichuan peppercorn for 5.95 in the Grand Central Food Market. There is a little shop for all kind of spices, and they hide it somewhere in back. There was mentioned by Florence Fabricant on the NY Times few years ago. You should convince them it just for your cooking, and won’t bring them any trouble. I think the location would be more convenient for most of you guys.

Last Friday, many people were afraid the "Charles," so it was not very busy. As always, China46 will serve pur creative and authentic food in its warm and casaul stlye. Welcome you come here to enjoy.

Joel, Four months! Lucky You! Maybe you could find a Chinese girlfriend, and let her introduce food and culture. I think, when you are eating, your taste is also effected by your feeling very much. I hope you enjoy the food with nice friends, you would have unforgetable time in China. We are waiting for your news. Have Fun, and enjoy.

八大菜系 中国菜肴素有四大风味和八大菜系之说。 四大风味是：鲁、川、粤、淮扬。八大菜系一般是指：山东菜、四川菜、湖南菜、江苏菜、浙江菜、安徽菜、广东菜和福建菜。其中并无北京菜。究其原因，主要在于北京菜品种复杂多元，兼容并蓄八方风味，名菜众多，难于归类。过去北京餐饮业中，山东馆最多，当时有所谓十大堂，即指庆丰堂、聚贤堂等堂字号；八大居，指同和居、砂锅居等居字号；八大楼，指东兴楼、致美楼、泰丰楼等楼字号；还有八大春，指庆林春等春字号，这些餐馆大多是山东风味。近十多年来，北京老字号餐馆呈现兴旺景象，全国各地20多省市著名风味餐馆，又有百余家到北京开业；世界五大洲名吃也有一些在北京落户。不出北京，就能品尝到全国，甚至世界各地的风味菜点。 There are four cooking styles in China: 鲁菜Lu Cai (Shan Dong Style) ， 川菜Chuan Cai (Sichaun Style) ， 淮阳菜(Huai Yang Style), 粤菜 (Cantonese Style). Under those Cuisines, they have totally eight Sub-Cuisines. They are all named by the province’s name. North, and East, Lu Cai style, taste heavy and salty 山东菜,Shan Dong Cuisine Shan Dong province in north of Yellow river, and is on the east coast. Beijing foods are under influence of Shan Dong Cuisine a lot. They are really good to cook Sea Cucumber, Abalone, Shark Fin, and Fish Maw. Southwest, Spicy 四川菜,SiChuan Cuisine You know very well of this. 湖南菜,Hunan Cuisine It spicy, but not num. General Tsao’s chicken is famous, but it is not the way they serve in America. East, downstream of the Yangtze River, follow the Huai Yang style, light and maybe little sweet 江苏菜,Jiang Su Cuisine Nanjing food is representing Jiang Su Cuisine. Something like Turnip Bun. 浙江菜,Zhe Jiang Cuisine Affects Shanghai food a lot. 安徽菜,An Hui Cuisine Steaming is the major method, the Beggar’s Chicken famous. Southeast Coast , light and fresh 广东菜,Guang Dong(Cantonese)Cuisine 福建菜.Fujian Cuisine, Seafood is major ingredient.

As a customer, don’t you think you got the worse services here than in Europe or Asia? I was a waiter in China, Switzerland and US, I noticed I had my worst attitude in the American tipping system. As a waiter, I prefer to the European tipping policies. You could say I am even cheaper than some of the guests, but please think as my way. If add tips in your bill, the server could still treat you badly. But the chance is smaller than you gave them less than 15% tips and still complaint the services were not good. When you dealing with a waiter/waitress, you are dealing with individuals. You can’t use the same way you arguing with Times Warner or Verizon, etc. For they take fully responsebilties of their families, and they have no right to argue with a customer. It is unfair to all the waiters that you saved your tips by take advantages of American tipps rules. The food servers are hard physical labors, and they don’t get good benefits or career development. If they could find a better job, they would jump out of the restaurants in two seconds. Their only dream is to make more tips. Compare with European people, they paid 15% service charge and with some extra, but many American guests still give me 12% tips in New Jersey and insisted they have doubled the tax. I heard in American, people used to tip separately to captain and runners. That is the part of tipping art from European traditions. I know some of old gentlemen still give me cash when they was shaking my hand. For the young generation, some of them are tipping well, but they probably did not tip the specific person in right amount. Some of young people had math problems for they only know to double the tax. It is maybe good for waiter in New York City, but I heard the sales tax in Jersey City is only 3%. God bless the food servers!!!

I heard “TIPS” is standing for: T=to I=insure P=proper S=services I think you could tip anyone in anywhere if you want, and I am sure people are glad to take your gratuities. In Chinese we have a word笑纳“Xiao Na.” It means, “accept your gifts or tips with a smile. ” When I was studying Introduction to Hospitality in China, the Chinese textbook said, “In China, all labors are liberated after 1949. No one will be offended by tipping.” As the communist's view, accepting tips is equal to slaving you by yourself. Today, the government is not totally socialism anymore, and the Chinese people follow Adam Smith’s theory more than the Marx’s. It is never wrong to tip a person well, who served you well. In my opinion, bribing is the most efficient way to reach your goals; as the same way, tips would save you more money to get the best service. If I have two customers are calling a waiter at the same time. One ordered lots, but his tips are poor; and the other one did not order too much, but he is a good tipper. As a waiter, I would not really care about you ordered a Shark Fin soup or a Hot/Sour soup. At this situation, whom would be the one I running to first? ...Come on, you know it! We are under the same sky, and we share same common sense togerther. In any corner of this planet, “Only money will really talk!!”When I was in Europe, when waiter/waitress knows a customer who come from US. He/She would “Expect” to the guest leave more than the local customers. Americans said, “Customer is the God,” but it is expensive to be a “God” here. In China, if you keep the American tipping standards, trust me, you would be treated as a god with a lower cost. I am not saying the services in China are on sale now, but it is really cheap at this time, and we all know the trend of services charges are going to.

One of major distributor for Sichuan Peppercorn is called “Lion Pavilion Food Trading” or Shi Zi Lou food Trading Ms. Jo-Mel please check the bag, I guess its says狮子楼, right? Lion Pavilion 狮子楼 used to have its own restaurant at a federal office building in the cross Queens Blvd meets Union Turnpike. After 911, the customers can’t take the security check, and it direct caused it out of business. But they still have the trading company, the telephone: 011 (86) 28 473 8893. They were the wholesaler for the bottle of Sichuan Peppercorn oil. http://www.bwszl.com/sp.htm

Cecil and Connie work harder than any of their employees, for they work over 14 hours every day and 7 days a week. They are nice boss and pretty successful entrepreneur. Shanghai is a city, which has less than two hundred years. The migrants from all over China flooded into the newborn city in late 19th century, and they brought their foods and cultures. Cecil’s parents are from Sichuan, and Connie is Cantonese. You can find the spicy Sichuan dishes like Ox Tongue and Tripe, and at the same time we are also serving Cantonese style Steamed Dungeness Crab over ChowFun. The chefs are all professional, and they share their ideas with all of us together. The boss couple is from Shanghai, and Shanghainese always have highest expectation for Chinese food. By following the trend of “Fusion,” China46 gathers all four major cuisine dishes. It is authentic and creative, and it saves your time to enjoy a food trip around China.

The China46’s opening hours: Monday-Thursday: 11:30am-10:00pm Friday & Saturday: 11:30am-11:00pm Lunch Special 11:30am-3:00pm, and Early Dinner Special 3:00pm-6: 30pm. Sunday: 11:00am sharply-10:00pm, brunch served 11:00am through 3:00pm. For food lovers, the A-la-Carte dishes will be served all day long. I started working in China46 on January 01 this year. Cecil purchases fish, seafood and vegetables all by himself everyday. He has to make sure they are fresh and in best quality, so sometimes we cannot leave Flushing on time. If you arrived there at 11:30 and we haven’t open, please be patient. I bet you it is worth to wait for us bring you our best food.

Well, nice pictures, In China46, we only have live fish for severe, but none for watch. The Silver and Gold Dragon fish are pretty common, but I haven't seen Red Dragon yet. I know in Taiwan, individuals feed the Dragon fishes are illegal, but I am not sure in New York. I have been to an aquarium at Chinatown; they sell small Silver or Gold Dragon. You can bring them home and feed them, I heard they are growing pretty fast. According: http://habitatnews.nus.edu.sg/guidebooks/f...sh/text/201.htm Golden Dragon Fish 金龙鱼or龙吐珠鱼 Latin Name : Scleropages Formosus It is usually kept alone in large tank, as it is highly territorial, but fairly hardy. Three-color varieties are recognized by aquarists, the red红龙, the golden金龙 and the green( We call them Silver Dragon)银龙; of which, the red variety is the most expensive. At present, this majestic fish is banned from sale, as it is an endangered species.

I guess you mean 老北京杂酱面王? but it spells like Lao Beijing Zajiang Mian Wang. It should located around 前门 Qian Men, and it never too far from 秀水街( Silk Market). 1. The US embassy is in Silk Market. 2. In Beijing, Taxi is much cheaper than in New York. Have fun!!!

In my memories, the first time I heard those names from Lee Ken Kee's commercials after I came to America. Those names are familiar to you like Oyster, Hoisin, Shrimp Sauce. They are not come from the first three major Chinese Cuisines. 鲁菜Lu Cai (Shan Dong or Bejing Royal Cuisine) ，川菜Chuan Cai(Sichaun Cuisine) ，淮阳菜(Huai Yang or Shanghai Cuisine). Hoisin and Oyster sauce are used popular in 粤菜 (Cantonese Cuisine), even Shrimp sauce is Malaysian or Southeast Asian seasoning. Like Singapore MaiFei is served in every Chinese restaurant, but it is not a Chinese dish. It is still hard for Chinese people who live here to find a really authentic Chinese restaurant.

Pan, It is a wine preserved DATE. It has the date's sweet taste and the mixture with strong rice liquior flavour. I can't describe it any more. I know its name is 醉枣(Drunken Date). If any of my mother's friends come back from Shan Dong, I will bring you guys some of them.

Hi, William Hung, I just saw your concert in HK. You're world famous now. My mother form ShanDong also, her hometown is YuCheng. Actually, the Dao Kou Shao Ji is from YuCheng. My mother like the roast chicken very much, and she always ask people from her hometown bring some wine preserved date. I like the wine date best, do you have any? Ha....

China46 ‘s Chinese name is 九鱼, and its pronunciation matches the Chinese saying 久久有余. It is great for business owners, because it says, “Always has some extra cash.” Cecil and all business owners believe that as the Number one important principle of management.

I had been to Guilin with my class when I was 14. So far I remember that the food their was very hot, not to special. But near Guilin, there is place called Liu Zhuo, there is famous for produce best quality coffins. I bought a mini coffin as a souvenir. Coffin in Chinese called Guan Cai, it could related to get promotion and make more money. If you are passing Liu Zhuo don’t forget to buy one, they are really cute.

I remember the Jian Bing Ms. Jo-Mel mentioned, and it only costs RMB1.5 in 1996 when I was a trainee in Sheraton Beijing. It is a egg pancake wraped bean sprouts, scallion and a piece of Fried Gohst ( You Tiao). In Beijing people use wheat flour and eggs, but in Tianjin they use Mung bean flour with eggs. Tianjin people invented it, and they called Jian Bing Guo Zi . I prefer the way they make it. Mung bean flour pancakes taste better. Jian Bing means the pancake and Guo Zi is Tianjin people for You Tiao. You can get You Tiao in China 46, Ridgefield NJ on Saturday and Sunday morning.