hzrt8w

Are Chinese and Japanese (maybe Koreans too?) the only cultures who eat eels? I don't think I have seen eels on the menus in other restaurants. All these talks about using all parts of the animals. What do the USA and European countries do with the innards? Throw away?

I was not proving anything. I was simply saying I don't know. And I was questioning what base does one have in making the assertion that Chinese generally like cheese. How many cities were under observation? And what was the population percentage of all those cities COMBINED, in comparison to the 1.3 billion total population in China? And how many pizza parlors plus cheeseburger joints are there compared to all the restaurants who have nothing to do with cheese whatsoever? Personal observation is not a base of a proof. It can lead to some hypothesis, but is not a proof. I think that making inference based on personal observations in limited cases to conclude a general statement is not truly understanding our culture.

LOL! I agree! ← Ha ha ha ha... LOL! For a minute I thought you were talking about Michael... And thanks... I might be getting a wok soon though...

If you have a high power stove, you can probably do it all in one shot.

I have tried reproducing this dish at home. I think I came very close. I like my version as it is less salty than the one in the restaurant. This is a very simple dish, but delicious! (Recipe here)

I too feel that Yank Sing is over-rated and over-charging. For that kind of money, I think I can have better tasting dim sum at Koi Palace (Daly City). Very crowded though. I also like May Flower and Parc Hong Kong (along Geary). I only have eaten at May Flower in Milpitas but this one in San Francisco is under the same ownership. In the East Bay, I like Hong Kong East Ocean (Emeryville) and the recently grand-opened Asian Pearl (Richmond).

#51, Pea Shoots with Minced Pork and Dried Shrimp (蝦米肉碎炒豆苗)

Pea Shoots with Minced Pork and Dried Shrimp (蝦米肉碎炒豆苗) I had a wonderful dish in a restaurant called "House of Nanking" in San Francisco recently. This dish was presumably a Nanking (modern name Nanjing) style but I cannot be sure. I have tried reproducing this dish at home. I think I came very close. I like my version as it is less salty than the one in the restaurant. This is a very simple dish, but delicious! Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Main ingredients: (From upper-right, clockwise) - Dried shrimp, use about 4 tblsp - Garlic, about 5-6 cloves - Ground pork, about 1/4 lb - 1 to 1.5 lb of pea shoots To marinate the ground pork: Use a small bowl. Add the ground pork. Add 1 to 2 tsp light soy sauce, 1/4 tsp salt, 1/2 tsp ground white pepper. Mix well and marinate for at least 30 minutes before cooking. Use a small bowl, soak the dried shrimp for about 15 to 20 minutes to soften up. (Not shown in picture) Wash the pea shoots to get ride of dirt and impurity. Drain well. After the dried shrimp have turned soft, drain water. Use a cleaver to chop dried shrimp into small grains. Peel and mince about 5-6 cloves of garlic. Cooking Instructions: Use a wok/pan, set stove at high. Boil about 1 cup of water. Blanch the pea shoots for a few minutes. Remove the pea shoots from pan when they are still slightly undercooked. Drain excess water. Start with a clean wok/pan, set stove at high. Add 2 tblsp of cooking oil. Wait until oil starts fuming. Add the minced garlic, minced shrimp and 1/4 tsp of salt (or to taste). Stir well. Cook for 30 seconds. Add the marinated ground pork. Brown the ground pork. Use the spatula to keep breaking up the ground pork and shake it loose. When the ground pork is about cooked (no more pink color), return the drained pea shoots. Stir, toss and cook for another minute. Transfer the ingredients to a serving plate. Serve immediately. Picture of the finished dish. (Note: The quantity of food made in this recipe is about twice the portion shown in this picture.)

Sorry. Got the name of the restaurant wrong. It is "Asian Pearl" Restaurant in Richmond, CA.

Picture: Chinese name: 川椒雞 English name: Sichuan Style Chicken Stir-Fry Category: Sichuan style entree, chicken Description: The green leaves laid at the bottom is deep-fried spinach (I think, but am not sure). The taste is wonderful. On top: Boneless chicken stir-fried with chili slices, peanuts and a bit of soy sauce. (Offered at: Pearl Village Restaurant, Richmond, CA, USA)

Rich in molecules containing nitrogen (e.g. ammonia)? BTW: uterus -> uteri (plural) penis -> penes (plural)

May I inquire how this statement is derived? I would like to know what one can base on to characterize Chinese these days generally like cheese. No doubt that some do, but I don't think it's the majority. From my perspective, there are 1.3 billion people in China (per US CIA website). Most of the population live in rural areas and may not have heard of the western cheese, let alone have tasted it. If this observation is based on Chinese living oversea or those living in more modern cities such as Shanghai (9 million, <1%), Beijing (10 million, again <1%) and Hong Kong (7 million, <1%), still it is a small percentage even if every resident in Shanghai and Beijing and Hong Kong likes Cheese (which I doubt).

I can eat Foo Yu, Nam Yu all day long. But when it comes to Blue Cheese, I go It's a matter of what one is used to I guess.

How about pig/cow intestines? Nope... hmmm... Mexicans eat that too. Pig/cow brains? Chinese eat them regularly. Fish maw? (Fish stomach) I love that! Fish skin? I love that too! Pig skin (pork skin?)... Mexicans eat it... Pig blood and chicken blood! Rats? Amarillo? ETA: And Chicken Head + Fish Head.

I have never seen it before but it sure looks very pretty.

I could not figure out what these are. By any chance anyone knows the Chinese characters for these?

Or the Japanese Udon - very close IMO.

I agree that dark soy sauce would have a better color. I think the key to the "flame" is having a intense and sustained heat source and not so much of an initial ignition. If one uses an electric stove, I am not sure if the heat is intense enough to help the cooking wine ignite and flare up. For example, I haven't tried it but I don't think one can ignite the ShaoHsing cooking wine at room temperature (not high enough alcohol content).

That looks very interesting. I'm curious. How does it compare to the xialongbao? Also, where in San Francisco and would you recommend it? ← Xialongbao is much smaller, about 2 inch in diameter usually. There are 4 or 10 "bao" in each order. Cantonese dim-sum soup dumpling is much bigger, about 4 inch in diameter. There is only 1 dumpling for each order usually. The idea is similar: use the dumpling wrapper to hold the soupy filling. Xialongbao has more meat (pork) in the filling. Cantonese dim-sum soup dumpling is mostly soup and a little bit of meat (pork) in the filling. The focus is in the superior broth. A spoon is usually brought out when this dim sum is served. The taste is really good. I recommend it if you can find it in the restaurant. The one I had, as posted earlier, is actually in Richmond, California (Pearl Village Restaurant): In Pacific East Mall (I-80 exit Central Ave) 3288 Pierce Street Richmond, CA

[...]Here in Hong Kong, they charge about HK$45 each, so about US$6. How much are they in the States and elsewhere? ← April: The one I ate was offered at "Pearl Village" in Richmond, CA. Regular price: US$5.00 per order. But that day (every Friday) they had it on sale for US$2.95. When I saw the sign outside, I hurried to get in! The small piece of shark fin is a really nice touch I think. ========== When I said "uncommon dim sum", I was thinking of those dim sum dishes that you don't find in most dim sum restaurants. Chicken feet is actually quite common. So is beef stomach. The 3 dim sum dishes I posted here... each was rarely offered in the restaurants that I have been to (at least in California). "Cotton" chicken, US$5.00, was offered at Koi Palace, Daly City, CA. Enoki mushroom beef roll, ~US$4.00, was offered at Parc Hong Kong, San Francisco, CA.

I find it easier to peel off each leave of the baby bok choy and use the thumb to rub off the sand near the bottom, rinse it under a running faucet or give it a good shake in a water basin. The restaurants don't usually peel of the leaves for aesthetic reasons. They typically cut a baby bok choy in halves or in quarters. But the sand usually get trapped near the stem.

Recently I had the opportunity to sample at different dim sum restaurants in San Francisco. I took the opportunity to taste some of the uncommon dim sum dishes. Most of us who eat dim sum regularly pretty much know about Har Gow (Shrimp Dumpling), Siu Mai (Pork/Shrimp Dumpling) and Sticky Rice Wrapped in Lotus Leaves. Here, I tasted some of the dim sum dishes popular in Hong Kong but not as common in the USA: "Cotton" Chicken. 棉花雞 (Meen Fa Gai [Cantonese]) The literal translation is "cotton" chicken. The "cutton" is actually referring to fish maw whose color and texture slightly resemble those of cotton. A couple of chopped pieces of chicken (with skin typically) steamed with black mushroom, fish maw and -- a small piece of abalone! Soup Dumpling. 魚翅灌湯餃 (Guan Tong Gow [Cantonese]) This is not Shanghainese Xiaolongbao. It is a Cantonese version of soup wrapped inside a dumpling. But in modern days, the dumpling skin is long bursted before the dim sum is served. The meat filling is pork I think. The dumpling is served in superior chicken broth. This one is served with a small piece of shark fin. Enoki mushroom beef rolls. 金菇肥牛卷 (Gum Goo Fai Ngau Guon [Cantonese]) I don't believe this is a classical Cantonese dim sum, but recently many restaurants offer it. The most that I have seen is served as dinner entrees. This restaurant offers 2 enoki mushroom beef rolls as a dim sum item. Enoki mushrooms are wrapped in a thin slice of beef to form a roll, pan-fried, laid on top of a bed of sauteed red onion rings. The brown sauce seems to be made with teriyaki sauce and red wine - a bit of a Japanese-influenced fusion dish?

I think so. If you don't have a clay pot, you can even use a regular steel pot to make this dish.

My clay pot is glazed both on the inside and the outside. I really like that design. I have been abusing it with high heat for the past 3-4 years. No problem so far. Bull Head brand is the best Sa Cha sauce I have tasted so far. I have tried a few other ones but they just seem to be missing something.

#50, Beef with Sa Cha Sauce Clay Pot (沙茶牛肉粉絲煲)