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Hot Sauce Evaluation Pictures: English brand/sauce name: Yank Sing, Chili Pepper Sauce Chinese brand/sauce name: 羊城, 辣椒醬 Hotness rating: 3 out of 5 Evaluation: Out of many hot sauces that I have tried, Yank Sing is my personal most favorite brand. They make 2 sauces: Yank Sing Chili Pepper Sauce and Yank Sing XO Sauce. They are made by the San Francisco famous Yank Sing dim sum restaurant inside the Rincon Center in downtown San Francisco. But I have known them over 20 years ago when Yank Sing was a small neighborhood restaurant selling wonton noodles and stir-fried entrees at the corner of Broadway and Powell. Their hot sauce has not changed much over the years. The chili pepper hot sauce has a very well balanced flavor of chili, fermented black beans, garlic, tiny bits of preserved vegetables ("choy poh" I think) and perhaps many other ingredients. The hotness is only mild, but the taste is very rich. They are a bit expensive (US$4.00). Much higher compared to the counterpart. But I have not seen even a close second. Usage suggestions: This hot sauce is very versatile. You may use it equally well as condiments or in cooking. Good with noodle soup, stir-fry entrees or just about any dish. In cooking, use it to enrich braised types of dishes.

8- 燒 Shao The most popular way is the Hung Shao (red braised) dishes: 紅燒大鮑翅 (Red Braised Shark Fin) Click through the Google image search page to view the picture: (Sample 1: 紅燒大鮑翅 (Red Braised Shark Fin) ) 紅燒獅子頭 (Lion Head Meatballs - Shanghai specialty) Click through the Google image search page to view the picture: (Sample 2: 紅燒獅子頭 (Lion Head Meatballs - Shanghai specialty) ) 紅燒甩水 (Red Braised Fish) Click through the Google image search page to view the picture: (Sample 3: 紅燒甩水 (Red Braised Fish) )

I had been back to my father's home village near GuangZhou and had seen something similar to your friend's description, but without the air bellow. Most stoves in the rural areas of China are made of bricks with a round hole at the top to hold the wok. It makes sense. If air is pumped through to blow on the burning wood/coal, the heat will be stronger. In modern days, kerosene stoves are more common. Kerosene is much more available than propane is in that part of the world. Many street food vendors use the kind of kerosene stoves that has a compressor. I never quite understand the physics of the design but the compressor can boost the heat output of a stove significantly. I was hoping to find these kinds of stoves in the USA (they are quite common in Hong Kong) but to date have not seen one. In my next trip to Hong Kong I want to make a point to look for it.

Getting a can is a piece of cake. I have 2 dozens of them in the pantry. Getting a magnifying glass to help me read the label is a pain! Del Monte Tomato Sauce Net weight: 8 oz (227 g) Ingredients: tomato puree (water, tomato paste), salt, corn syrup, dried peppers, citric acid. Serving size 1/4 cup (61g) Amount/serving: Sugars 4g Hope this is what you were looking for.

Bear in mind that this statement is made by someone named "infernooo"!

I am being a little cynical today... This brought up a broader question. Many of the Chinese vegetarian restaurants serve mock meat. Some of them, as illustrated by Kent's pictures, would go out of their way to make non-meat ingredients to look like real meat: chicken, duck, fish - with imitation skin. From jo-mel's description, some would even make fish bones. So why are the vegetarian restaurant patrons go there, eat vegetables but *think* of eating meat? Are those for true vegetarians, or for carnivores who want to cleanse their systems for a day or two for whatever reasons (but couldn't stop thinking about eating meat)?

You can use ketchup instead of tomato sauce. Hopefully their ketchup is not odd tasting? Any way for you to get Heinz ketchup where you are? If you do use ketchup, adjust for it and put a bit less salt and vinegar in the dish. You could make your own tomato sauce, but it seems to take a lot of efforts.

燜 This is a popular Cantonese cooking method too. 紅燜羊肉 (Simmered Mutton) Click through the Google image search page to view the picture: (Sample 1: Simmered Mutton) 焖牛腱 (Simmered Beef Shank) Click through the Google image search page to view the picture: (Sample 2: Simmered Beef Shank) 焖鸭 (Simmered Duck) Click through the Google image search page to view the picture: (Sample 3: Simmered Duck)

Another good site on Chinese food recipes. Offers both English and Chinese: Recipes in English: http://www.aboutdishes.com/index.html Recipes in Chinese: http://www.aboutdishes.com/chi/index.html

ash123: I posted a pictorial recipe on Sweet and Sour Pork Sparerib: http://forums.egullet.org/index.php?showtopic=86605 You can almost order this dish at any American Chinese restaurant that you walk into. While it has its Cantonese origin, it is quite popular in the USA.

#56, Sweet and Sour Pork Sparerib (生抄排骨)

Sweet and Sour Pork Sparerib (生抄排骨) The subject of Chinese American recipes came up recently. I made this Sweet and Sour Pork Sparerib the other night. This has its Cantonese origin and I like the way it is made in Hong Kong. In the USA, many restaurants offer this dish. However, the ones that I had tried typically were too sweet and the artificially looking bright red color made me feel uneasy. I like the version I make at home. It takes a little bit of work. Hopefully you would like to make it at home too. You may also make this dish with pork, chicken, shrimp, or other types of meats that please you. Picture of the finished dish: Serving Suggestion: 4 to 5 Preparations: Main ingredients (from top-right, clockwise): - 1 1/2 lb to 2 lb pork spareribs - Garlic, use 3-4 cloves - Plum sauce - 1 small can of tomato sauce - 1/2 can of pineapple - 1 small onion - 2 small bell peppers Trim the excess fat off the pork spareribs. Cut into bite-size pieces around the bones. To marinate the spareribs: use a mixing bowl, add spareribs. Add 1 tsp of ground white pepper, 1 tsp of salt (or to taste), 2 tsp of light soy sauce. Mix well and set aside for at least 30 minutes before cooking. Trim the ends of bell peppers, trim seeds. Cut into 1-inch pieces. Peel and mince 3-4 cloves of garlic. Peel and wedge a small onion. Open a can of pineapple (use about 1/2 can). To make the batter for the pork spareribs, I used about 1 1/2 cup of regular flour, and 1 cup of tempura batter mix, and 2-3 tsp of corn starch. Add the 3 kinds of powder to a mixing bowl. Add water and stir to prepare the batter. You don't need exact measurement of water. Just feel it. The batter should not be too thick nor too runny. When you scoop some with a spoon and pour back to the bowl, it should flow smoothly. Cooking Instructions: First, deep-fry the pork spareribs in batter. Use a wok or pot. Add frying oil and set stove at high heat. Wait until the oil heats up (may take 5 to 10 minutes). You can see the oil swirling. If you are not sure, test the oil by dropping a small drop of batter into the oil. If the batter starts sizzling right away, then the oil is hot enough. Use a small dish, add about 4-5 tsp of corn starch. Take each piece of marinated pork sparerib, first roll it on the dish to coat it with corn starch. This will help the batter stick to the meat. Dip the sparerib briefly in the batter mix. Drop it into the frying oil. It should start sizzling right away. Proceed with all the sparerib pieces. You may need to divide them up into a few batches and fry one batch at a time. It takes about 3-5 minutes. Fry until the batter turns golden brown. Place the fried sparerib on a piece of paper towel to help it absorbing the excess frying oil. Continue to cook all sparerib pieces. To make the sauce: Use a wok/pan, set stove at high heat. Wait until pan is hot, add 2-3 tblsp of cooking oil. Add minced garlic, 1/2 tsp of salt (or to taste). Sautee for a few seconds. Dash in 2 tsp of ShaoHsing cooking wine. Stir well. Add the wedged onion. Sautee for another minute. Add 1/2 cup of chicken broth, 4-5 tblsp plum sauce, 1 small can of tomato sauce, 3-4 tsp of white vinegar (or more if you like the sour taste), 2-3 tsp sugar, 1/2 can of pineapple and some of the juice from the can. Bring the mixture to a boil. Add corn starch slurry (suggest: 2 tsp of corn starch in 2 tsp of water). Thicken the sauce to the right consistency and adjust. Add the green bell pepper at last. Return the battered and fried spareribs. Cook for a few minutes until the sauce boils again. Mix well. Finished. Transfer the content to a serving plate. Picture of the finished dish. (Note: The quantity of food made in this recipe is about three times the portion shown in this picture.)

At first glance, I thought these were special lighting on the wall. Later I realized this seemed to be reflected sunlight from the outside. You can see the shadows casted by the windows. The restaurant doesn't believe in using drapes? Also, the glass chairs in the private dining room would take some to get used to. Fantastic pictures! Thanks for posting. It would be great if you can tell us what they used (gluten? tofu sheet?) to make the mock meat on each dish. Looked really wonderful.

Hot Sauce Evaluation Pictures: English brand/sauce name: Ning Chi, Chili with garlic Chinese brand/sauce name: 寧記, 蒜蓉辣椒 Hotness rating: 5 out of 5 Evaluation: This is a Taiwanese make. It is very hot! Not vinegary, not salty. The label claimed it is made of "heaven pointing" chilis. I can see slices of fresh chilis in the sauce. It contains too many seeds. While the hot sauce is extremely hot, I think it lacks other flavors. The taste of garlic seems minimal. It is rather bland. Selling at US$4 a small jar, I expect something better than this. Usage suggestions: Condiments or cooking. Good with noodle soup and stir-fry entrees. In cooking, use it wherever a hot taste is called for.

6- 煲 Bao - Deep boiling There are many examples of this type of cooking. It is one of the most common cooking methods. 萝卜煲牛腩 (Beef Stew Boiled with Daikon) Click through the Google image search page to view the picture: (Sample 1) 鮑魚花膠煲雞 (Chicken Boiled with Abalone and Fish Maw) Click through the Google image search page to view the picture: (Sample 2) 古法雞煲翅 (Shark Fin and Chicken in Clay Pot) Click through the Google image search page to view the picture: (Sample 3) The word 煲 is also a noun. When used as a dish name, typically it is referring to the clay pot used to make that dish. It is a Cantonese specialty. 梅菜北菇雞煲仔飯 (Chicken and Rice Clay Pot with Preserved Vegetables and Black Mushrooms) Click through the Google image search page to view the picture: (Sample 4)

Excellent blog site for making Chinese tonic soups: (Only in Chinese, but many pictures of ingredients and finished soup) http://hk.geocities.com/mother_soup/

They gave me some soya sauce on the side for this chicken. The metal handle is not for hanging the block, just for making the block easier to grab and lift. I store my chopping block on the side inside the cabinet underneath the sink. And I reserve this block for chopping action only. For the day to day cutting, I still like to use the French chef knife and the rectangular chopping board.

A Pictorial Guide To Chopping A Chicken, Cantonese Style This is a demonstration of how to chop a cooked chicken, Cantonese style. This technique is practiced by many masters in Cantonese BBQ restaurants. For the demonstration, I bought a Cantonese soya sauce chicken whole. If you do not eat any Cantonese BBQ item until the follow day (or longer), it is better to store the BBQ item whole in the refrigerator and chop it up just before serving. The tools: I use a round Chinese chopping block, and a Chinese "bone chopper" cleaver. What's a "bone chopper"? The knife is heavier than regular cleavers. It gathers momentum from your swinging motion. With a sharp edge, the pressure is extremely high. Major benefit: it cuts chicken bones (leg bones, wings, ribs) into halves without causing broken bones - which is a major nuisance eating chicken Chinese style, as we don't use knifes at the dinner table - nothing but a pair of chopsticks (and a porcelain spoon). The cut surface should be straight and smooth. You also should have a soft (relatively) chopping block to hold the chicken while chopping. The block can absorb most of the momentum from the cleaver and not damage its sharp edge - a little bit like a shock absorber. Here is a small soya sauce chicken bought whole. The chopping technique is the same for chickens large or small. I am right-handed. I use my left hand to hold down the chicken and the right hand to chop it. First you need to cut the chicken into two halves, then work with each half separately. Place the chicken with the breast side facing up. Slide the cleaver on the stomach. Apply pressure on the right hand. Use the left hand to assist. Push down the cleaver to cut through the rib cage and sever the chicken into two halves. If this is not enough, swing up the cleaver and chop down. Place half the chicken on the plate while chopping the other half on the block. If you only want to consume half a chicken, store the other half in the refrigerator in one piece. First, cut off the chicken wing. Slide the cleaver from behind the shoulder and make the cut at the shoulder joint. Cut off the wing. Set it aside. Next, cut off the thigh and leg. Slide the cleaver right above the thigh. Set it aside. Now the breast and back are in one big piece. Typically, first make one cut parallel to the back bone. Then a few cuts across. You should swing the cleaver high and swing hard. Let the momentum of the cleaver, along with the sharp edge to create extremely high pressure to make the cut. This way, the cut edges - including meat and bone - will be straight and not jagged. Like this. Observe the straight cut. If you chop it fast enough, the chicken skin will not get pushed off. Slide the cleaver under the chicken pieces to transfer them to the serving plate. Next, work with the thigh and leg. First make one quick chop across the joint to separate the drum stick. Typically we leave the drum stick whole and do not make further cuts. Lay the thigh flat on the block. Make 2 to 3 quick cuts (depending on the size of the chicken). Transfer the thigh pieces and drum stick to the serving plate. Lastly, work with the chicken wing. Make one cut at the joint between the mid-wing and the arm. Leave the wing-tip attached to the mid-wing. Make 1 or 2 cuts on the arm and shoulder. Transfer the pieces to the serving plate. Repeat the above steps on the second half of the chicken. When you lay the chopped pieces on the serving plate, try to re-assemble the pieces to form the shape of a chicken. Place the chicken breast and back pieces at the center. Place the thigh/leg pieces along the rim. Place the wing pieces on the opposite side, with the wing laid on top.

msphoebe: I used only half a pack. The other half... I just snacked on them. You may save the half pack for the next round or for some other dishes. They are preserved vegetables and would last a while. Just keep it in the refrigerator. My favorite brand is shown in this post: Chili Bean Sauce, Fermented Chili Bean Sauce If you can't find this particular brand, any other brand would be okay. They are very similar from my experience. They would have labels like "chili bean paste" or "fermented chili bean paste". If those names confuse you, see if you can match the Chinese name (which is quite standard and I haven't see variations): Chinese name: 辣豆瓣醬

Well... I gotta warn you. They are a pricey one for dim sum. I have been to their restaurant inside the Rincon center. Not that worths it, IMO. It is a general opinion to some on Chowhound that they are just over-priced. I like them better when they were the small neighborhood restaurant on Broadway... Koi Palace (Daly City) on the other hand has top quality dim sum. While their prices are high too but not not as high as YS and I think it worths it. You can read Koi Palace's menu online too: http://www.koipalace.com/ Now... only if Koi Palace would package and sell their hot sauce (which is good too, I had tasted it when I had dim sum there) and do mail orders...

This seems a cultural thing. My wife is a Chinese too, but she grew up in the USA. She is not used to eating chicken with bones like I am. So she prefers white meat. And, of course, she found all kinds of diet theories recently to encourage eating white meat only to justify the preference.

I just have an idea: you may want to call Yank Sing and see if they do mail orders. They just might... Yank Sing's website including phone numbers

I don't know why they call it Squirrel fish (松鼠魚 in Chinese). They do sprinkle pine nuts on top. But does it resemble a squirrel? This dish is really challenging. You need to criss-cross the fish without severing the pieces, deep-fry, and in the end try to resemble it back to a fish shape.

I did know the word Chuan is referring to the "Sichuan pepper leaves" in this Chiu Chow disk, that they deep-fry the leaves to make them crispy. As for the first wok dish, that's an idea. Something to think about.

Like they show in some movies... I played Dick Tracy and went back to the original digital and blew it up: The brand name you sought is "Flying Goose Brand" (not duck ). That's hard for me to tell. Yank Sing Chili Pepper Sauce is widely available in the Asian markets in both Northern and Southern CA (99 Ranch and others). I have no idea if they made it to the East coast or elsewhere, but I think they probably did.