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Found 288 results

  1. So Cal Chinese

    I was looking for a thread devoted to Chinese food in Southern California, and amazingly enough, couldn't find one. (I'm sure if I didn't look hard enough, the dictators at eG will merge this into one ) So here it is. I just got back from a quick trip to see the family. We had a wonderful meal at Ma's Islamic Chinese Restaurant in Anaheim. The Sesame Bread is phenomenal! Think of a cross between Indian naan, scallion pancakes, and Chinese sesame biscuits (shou bing). You can get these in either the thick or thin form. I prefer thin as the pan fried crispy exterior to soft bready interior ratio is perfect (the thin version is pictured in the linked review). The thick version is about 1.5" thick and has about 5 more layers of interior soft parts. Other items we really enjoyed were the 5-spice flavored chicken, the hand cut noodles with 3 meats, the lamb with scallions, and the spicy ox tripe. One other place my (very picky) family was raving about was a Szechuan place in San Gabriel. They called it by a Chinese name so my best interpretation is Chong Ching Szechuan Restaurant. (Some help here RJ?) I didn't get to go, but you have to understand, my godparent's are from Szechuan and are also very into good Chinese food. They'll drive 2 hours for a great Chinese meal. In fact, when they visit me in Seattle, they drive up to Vancouver for Chinese rather than subject themsleves to the shit we have here. So when they say a place is great, I believe them! Just thought I'd pass the recomendation along and see if anyone else has been? RJ? My mom was also of the opinion that Ding Tai Fung in Arcadia doesn't hold a candle to the one in Taipei. Her theory is that the air is too dry in So Cal, as oppsed to the INSANE humidity levevls in Taipei! So when the steamed buns are exposed to air in Arcadia, they dry out too quickly. My godmother is not a fan of either because she feels the skins are too thin and she doesn't get the "bite" of dough she's looking for in a good Shou Long Bau. Thoughts?
  2. Hoboken Chinese

    Ever since Front Page in Hoboken closed last month (for renovations, to reopen as a sushi-only spot, because we need more of them), I can't bring myself to order Chinese food. We've been order FP since they opened 14 or so years ago. I tried searching the NJ forum for any thoughts on Hoboken Chinese food and the only thing I came up with in the past 18 months was my husband's recommendation of Front Page and Markk's comment that the Chinese food in town is all too sweet. Does anyone have any suggestions for other places to try? A poll on a Hoboken based website had Precious and Hoboken Cottage as the top vote getters, but the voters are not necessarily eGers, so I thought I'd ask you. Thanks.
  3. Chinese in Kansas City

    Inspired by my recent trip to China, I'm starting this thread to keep the food comin'. Now, I know I won't find anything like I had in China here in the Midwest, but I'll bet I can come pretty close. Would love to hear from all you adventurous eaters out there! I'll get the party started with China Tom's. The following is cut-and-pasted from my latest blog entry. The Tengs, friends of mine, own a small private farm in Richmond, Missouri. Tom's entire 25 acres is dedicated to Asian pears. He has about four or five different varieties. Tonight, we went to his restaurant, China Tom's, and got to try some of them. His wife brought out a platter with two different kinds - an Asian pear (a.k.a "Korean pears" or "Yali pears") which grows all throughout Eastern Asia and an American varietal, with a darker and thicker skin. The Asian varietal is crisper and more juicy. The skin color ranges from a pale yellow to a butter yellow. The flavor starts off with a little tartness but is quickly chased away by intense sweetness. The American variatal, not surprisingly is pure sweetness from start to finish - geared toward our saccharine-cravin' palates. The American varietal is more dense, less crisp, and a tougher chew - in part because of the slightly thicker and more brownish skin. Of course, though tempted, man does not live on pears alone. We ordered food - a very simple meal, but satisfying nonetheless. A successful farmer, Mr. Teng is also a worthy chef. Tonight he prepared one of my favorite dishes at his restaurant - huang gua tsao la pi (or huang gua tsao liang fun) - cucumber with mung bean noodle salad. The dressing is very spicy and garlicky - basically a mix of vinegar, garlick, a bit of salt and sugar, a few drops of rice wine, red chile flakes and chopped cilantro. Wow, is it good. The mung bean noodles (liang fun, or la pi - which literally translates to "pulled skin) are transluscent, broad and thin sheets of pasta - somewhat like spring roll wrappers or a large sheet of thick gelatin. Mr. Teng prefers using Korean mung bean broad noodles because they are sturdier and have a nice chew. To make this dish, Mr. Teng first immerses the noodle sheets in boiling water. As soon as they are softened, he immediately cuts them into pieces. If you wait until the noodles go cold, they'll curl up and become difficut to cut. Working quickly, he tosses in sliced cucumbers (English or Asian) and mixes it with the dressing. What results is a garlicky and spicy noodle salad. Yum. We also had a plate of stir-fried flounder slices ($10.95). The silver dollar-sized pieces of fish had been cooked with fermented soybeans (do ce), snow peas, cucumbers, and carrots. I dare any American chef to produce a plate of sliced fish as exquisitely tender and soft as Mr. Teng's. A plate of chopped and stir-fried you tsai (a Chinese mustard green) ($7.50) and a big bowl of rice vermicelli (mi fun) and pickled greens (shien tsai) soup rounded out the meal. If you're ever in the area, check out China Tom's. Order from the "Special Authentic Chinese Menu" for some more traditional food. Of course, if you want my favorite dish, huang gua tsao la pi, you might want to call ahead to make sure they can prepare it for you. To see all of the dishes from my meal, visit my flickr account. China Tom's Chef-Owner Tom Teng 2816 West 47th Avenue Kansas City, Kansas 66103 913.432.1597 If you're interested in what other Chinese restaurants I'd recommend, check out this posting on my blog. Cheers. u.e.
  4. New here and loving it. I'm Brazilian and totally in love with Chinese cuisine. Chinese restaurants and take outs are quite common in here, particularlly in the city where I live. We have awesome Chinese restaurants and the usually starch laded take outs. However, Chinese ingredients are only found in one supplier in the Asiatic neighborhood, but this shop carries just about everything necessary to make Chinese meals at home, include my fave lop cheong. My visits to that store are the apex of my week! This week I decided to try again a Joong/Jongzi after some disappointments in the past. I had a great surprise. Those were just made like in Leungs pictorial found in this forum. The same ingredients, very rich and very tasty. Just perfect! I thought I should share how much I enjoy to make my own Chinese meals as well as my findings around here.
  5. Chinese food in Italy

    I just came back from Italy and had some really delicious Wenzhou cuisine while in Florence and Rome. Has anyone had similar experiences? Has anyone eaten a meal in a Chinese home in Italy, too? Have you noticed any interesting combinations of cuisines?
  6. Chan’s Dragon Inn 630 Broad Ave, Ridgefield, NJ (201) 943-1276 I’d like to think that since getting married 11 years ago, and then later on forming eGullet, my tastes in Asian cuisine and particularly Chinese food have matured. I love great regional Chinese food, particularly real Sichuan, Hunan and Shanghainese food when I can get it, and I’m a frequent customer of several the local Hong Kong-Style Dim Sum haunts in the area as well. Still, at the end of the day you sometimes want the Chinese food of your youth, that your parents and grandparents introduced you to. For me, its the sort of Chinese food that was (and still is) served at places like King Yum in Fresh Meadows, Queens (and long-gone venues like Trader Vic’s and Don The Beachcomber) a totally American style of Chinese food that never, ever existed in Asia and is served in such kitschy atmospheres, you’d think you’d died gone to to Tiki hell. Chan’s Dragon Inn is such a place. True to my own memories of King Yum while growing up in Queens, Chan’s is also totally bad-ass old-school Polynesian Chinese, and they’ve been proudly serving knock-you-flat-on-your-ass umbrella drinks and Egg Foo Young since 1965. Walking into this restaurant throws you right into a time warp, where life was simpler back then, as were tastes in food. People wanted to escape a bit in their dining experience, even if it was in a totally faux atmosphere, and the food really wasn’t truly Polynesian. It doesn’t matter — I’m a complete sucker for this type of place. To fully appreciate it, you really need to be immersed in the atmosphere itself Click Here For Video If you’re not old enough to remember what Master Charge, Carte Blanche and BankAmericard is, you’re likely going to be somewhat traumatized by what lies inside. Abandon all hope, ye who orders from this drink menu. You might not be able to find your way back home afterwards. That drink is most definitely on fire. Wonton soup, in a classic American-Chinese preparation with peices of bright red roast pork in it.. Shrimp with Lobster Sauce and Roast Pork Fried Rice. This and Egg Foo Young (below) are the benchmark dishes of any Amercian-Chinese restaurant. Chan’s versions are excellent and retro-tastic. Egg Roll — with both pork and shrimp in it, fried to golden brown perfection.
  7. Inspired by the Good Chinese in Sydney thread nearby, I'm curious as to everyone's opinion about the best everyday, good value, real-deal Chinese all around Melbourne. There's plenty of info about how to suss top-dollar, big night out Chinese, but I'd love to be tipped on to some less-heralded gems around town. Just to contradict my own rules, I'll kick off with two that are well known and much-heralded, but I offer them as an illustration of what I think is pretty much stellar chinese food for the dollar charged: Camy dumplings & noodles, and Supper Inn, both within spitting distance of one another in chinatown. I literally am unable to make it past one or the other of these two spots when I'm in the city. And you'll walk out for about 10, 20 bucks, around that, completely full, fat(ter) and happy. I work near Footscray, and I like Hong Kong BBQ (not sure if that's exactly it), and New Aberdeen, both right across from the market I haven't found one in the inner north where I am (Brunswick, Northcote, Nth Fitz, Carlton Nth), mainly because, I've been burned too many times and have basically given up trying. Malaymas on St. George's Road and Holden I think is great for malaysian/chinese, but there i go again, breaking my own rules. Love to hear your thots & recos...
  8. This is a great little Korean Chinese place in the same shopping center as Han Ah Reum in Ridgefield. The food is great, and inexpensive. Dumplings are incredible. Storefront Complimentary Radish Kimchi Appetizer Some other kind of pickle. Awesome fried dumplings Pork, scallion and other stuff inside. Chicken in Pepper Sauce, similar to Kung Pao Chicken but Koreanized. Special Peking Noodle, ZaZangMeyon, Prior to saucing. ZaZangMeyon Sauce Noodles and Sauce, mixed. Fried Pork with Sweet and Sour Sauce. A different approach than the Chinese-American favorite.
  9. There is a great vegetarian Chinese restaurant in LA's San Gabriel Valley called Happy Family. I am looking for the New York equivalent. The menu should be completely vegetarian, not just a Chinese joint with veg options. Any suggestions?
  10. Chinese Restaurants

    Helen and I just returned last night from the next series of Chinese restaurant documentaries created by Director Cheuk Kwan and Camera man Kwoi Gin at the Pacific Cinematheque. They are on again tonight and Thursday. Last night's show concentrated on Chinese restaurants in Brazil and India. It was facinating to see Chinese restaurants and cuisine fused into the cultures of Calcutta, Darjeelling, and the Amason River Basin city of Manaus. Both the director and camera man were in the audience for a Q&A last night. They mentioned their best Chinese food experience while filming was from a small restaurant in Northern Madagascar and worst in Cuba. If you missed the films, they are now available on a five disk dvd set for $130. I picked up a set so we may have to organise an event paired with food and wine and watch them with some other egullet members Cheers, Stephen
  11. Last night I went to a Chinese Restaurant and experienced something for the first time.. Every person at the table ordered for themselves.. When dinner was served all the dishes were put in the middle of the table with big serving spoons.. Each person then put each dish in front of themselves, eating around the big serving spoon.. It was really a wierd experience.. There were no communal noodle,vegetable, rice, or tofu dishes.. No appetizers were split.. Just every person for themselves.. I ordered a soup and one dish.. For me, eating an enitre plate of squid in black bean sauce felt wrong.. I left completely unsatisfied and bored.. Do people do this often?
  12. A friend has recommended a Peruvian-Chinese restaurant to me for an upcoming trip. I've never heard of that cuisine! Any Gulletteers familiar with it?
  13. Chinese tasting menus

    I'm not sure if I can phrase this question clearly: In reading all the foodblogs, I find tasting menus, where small portions of multi-courses are served over a period of time, fascinating. The menu showcases the chef's innovative use of local food products and clever presentation. Does this style of dining appear in upscale Chinese restaurants, or only in Asian/fusion restaurants? Would the traditional Chinese banquet fit "tasting menu", except the food is served communal style rather than individual plates? The Asian chefs can be creative with subtle changes to tradtional methods of preparation and presentation, but can we put this into the "tasting menu" catagory?
  14. Curing Lop Yuk (Chinese Bacon)

    Curing Lop Yuk (Chinese Bacon) Lop yuk or Chinese bacon is a fantastic ingredient in a number of Chinese dishes, most notably Naw Mai Fon or Chinese sticky rice (Click here for Russell Wong's great recipe). It's also great simply sautéed in scrambled eggs. To see a few photos, click here. To participate in a topic devoted to curing lop yuk, click here. To prepare lop yuk you'll be doing some dry curing, which requires a few special things. First, you'll need dry curing salts a.k.a. DC or DQ #2; I get mine from Butcher Packer in Detroit MI. You'll also need a dry (under 50% humidity) and cool (under 60F) place to hang the lop yuk to cure -- on a porch, covered by cheesecloth, if your weather is perfect! -- and a little fan for air circulation is a good idea. Finally, plan for about ten to twelve days of curing, start to finish. One final note. Multiple batches of lop yuk testify to the fact that using a quality shaoxing wine in this recipe makes a significant difference. Most decent Chinese markets should have non-salted shaoxing available for about $7-10. If you cannot find such shaoxing, then cooking (that is to say, salted) shaoxing can be used, but you should cut down on the added salt. Thanks to Ben Hong, jmolinari, Michael Ruhlman, and the folks at the Chinese American Market, on Park Ave in Cranston, RI, for their help in developing this recipe. 1-1/2 kg pork belly (about three pounds) 3 g DC #2 dry curing salt 10 g kosher salt 20 g sugar 60 g dark soy 60 g (light) soy 60 g shaoxing or sherry 1. Cut the pork belly into strips that are 2" wide and as long as the belly. You should not remove the skin. Strive for strips that are of consistent thickness, if possible. 2. Combine the dry and then the wet ingredients and mix well. (If you are using cooking -- that is to say, salted -- shaoxing, do not include the kosher salt.) 3. Place the pork belly strips in a large ziploc bag and add the marinade, mixing well. Marinate the pork for a day or two, moving the strips around occasionally to distribute the marinade. Remove the pork from the marinade and dry the strips with paper towels. Tie a 10-12" piece of kitchen twine at the top of each strip, and then tie the twine to your drying line. Hang the strips in your cool (60F or lower) and dry (50% humidity or less) area for seven to ten days. If the temperature or humidity rises a bit for a day or so, that should have no lasting effect. However, several days significantly over 50% humidity will slow things down quite a bit, and several days significantly over 60F temperature will be dangerous. When the strips are fully cured, they'll have lost that squishly feeling even at their fattest points and will feel firm but not utterly inflexible. You're going for the density of a good, firm salami: there should be a little give throughout the piece when you squeeze it, but anything even remotely mushy in the interior isn't ready yet. Once they are fully cured, you can store them in a cool, dry place (they'll drip lard if it gets too warm, by the way) or in the fridge or freezer for a good long while. Keywords: Intermediate, Pork, Chinese ( RG1652 )
  15. Chinese delivery

    If you can refer me to a previous thread, feel free. We live at 20th and South. A stranger in a beauty parlor recommended Jiojio's (sic?) Chinese. We tried it that very night and I am being generous if I call it "below average." Tonight we ordered from Manderin Palace. A very good curry soup was followed by fair dumplings and then nauseating other dishes, another failure. I remember one or two people recommending Square on Square (we couldn't find its number before I ordered), and we will try it next time. Anyone else?
  16. This is a spin-off discussion. Ben Sook's post, (this one), said there are 35 Chinese lexicons describing different ways of Chinese cookings. My Cyber Mom Jo-mel's post, (this one), said she has a book that listed 30 of them. I would really like to all 35 Chinese lexicons, if not at least 30, which describe the different ways of Chinese cookings. Can you list any of these 35?
  17. If you had to pair wines with Chinese food what would you consider for the following menu? Deep Fried Crispy Bean Cake/Deep Fried Minced Shrimp Ball Stir Fried Prawm. Cuttlefish and Chicken in X.O. Sauce Assorted Dried Seafood with Shark Fin Soup Live Lobster and Crab in Black Bean Sauce Chef's Special Free Range Chicken Sweet and Sour Rock Cod Chef's Special Stuffed Duck (Boneless) Selected Vegetable Braised with Bai-Ling Mushroom Minced Beef and Green Onion Fried Rice
  18. Date night tonight, and I'm trying to swing a Dinner & Movie in and/or around Morris County. What's the verdict on the best chinese around here ? Mr. Chu on Route 10? I'd love to make the trek to China 46, but I'm not familiar with the area and would like to add a movie to tonight's itinerary. Thanks for your help!
  19. Here's a few pics of the cake I made for a Chinese New Year's party. It's the first time I've done modelling; as it's year of the dog I made a few doggies. Dogs, kennels, lanterns and firecrackers made from modelling paste, 'grass' of royal icing mounted on a plaque. The cake itself turned out gargantuan. The bottom layer is chocolate (as per 'Finding the Best Chocolate Cake Recipe' thread, Epicurious tweaked version), middle layer is Amanda Hesser's mother-in-law's Almond Cake which I read about on Amateur Gourmet and top tier was a hazelnut cake. The chocolate cake was excellent, quite rich, the almond cake very nice too and a keeper. I made some whipped white chocolate/creme fraiche ganache which went between one layer, however second batch curdled on me, as did the white chocolate ganache which I had been planning on covering the outside. Originally, I was planning on hanging down the side some red fondant banners to look like traditional chinese new year banners (like the ones in this pic but when things started going pear shaped, I scraped that idea. So going to Plan B, I made some chocolate plastic which I'd never done before. What a waste of 300g of Lindt couverture! Oily melted chocolate everywhere, with the plastic of a peculiarly teeth-cementing texture. Never making that again. Frustrated, sweaty and tired with less than one hour till party time, I swore never to work with chocolate again, rushed to the shops and got some double cream, whipped it into espresso cream, which worked beautifully and tasted great. Perhaps someone could advise, given that whipped double cream tastes great, is easier to make than buttercream and stands up to being left at room temp for almost as long, I'd say, as buttercream, what are the advantages of using buttercream over whipped double cream? Despite my oath above on never to work with chocolate again, any tips on how to make (whipped) ganache without it curdling would be appreciated. When I made it the night before, left in fridge and whipped morning after, it worked. However, subsequent attempts without leaving overnight curdled. Or could it be that I was using creme fraiche, which seemed more watery than heavy cream? Wishing you all a healthy and prosperous Year of the Dog.
  20. I just posted my favorite spots in K.C. to get authentic Chinese food. I hope this excites you all and I hope you find it useful!! I review four restaurants: 1. Lucky Wok Chinese Restaurant (Overland Park) 2. Fortune Star (Overland Park) 3. New China King (Kansas City, Missouri) 4. Jen Jen's (Overland Park) And briefly mention two others for specialties: 1. Blue Koi (Westport) 2. Genghis Khan (Westport and Boardwalk Square) Gōng shee kwai luh!! The Ulterior Epicure.
  21. Chinese Mustard

    A Gremolata reader is looking for Chinese Mustard (either powdered or already mixed). I have not been able to reconnoitre any of the China towns, and am lazily posting in the hope that that there's a TO eGulleter that knows where to find...
  22. Hello all, Can anyone give me the exact name of the small grained Rice that Chinese restaurants use to make their Pork Fried Rice please? Thanks.
  23. Chinese Food in Orlando

    Recommend any authentic Chinese food in Orlando.
  24. This may be a bit obscure, but when we lived in Asia we would often seek out Chinese herbal health soup shops, and I am now looking for something similar in the lower mainland. Typically these are small shops that serve only soups (usually clear broths) that contain herbs having various medicinal properties. The soups are usually baked in small serving-sized clay pots in a large oven for longer periods of time. Typically the menu will contain a list of the soups served - and the ailments for which they are intended. Do any of you know of such a shop in the lower mainland? Any leads would be appreciated.
  25. So Saturday night, I'm watching SNL for a few minutes. The cartoon featured a Jewish Christmas: AKA - what do Jews do on Christmas? Sunday morning, on my way to work, CBC radio had a piece on the Jewish people and their love of Chinese food. Especially at Christmas time. Last night, a friend phoned me to see if we should get together a group of people to go out for Chinese food on Christmas Eve (or day). It's SUCH a stereotype. But it's based on such fact. Are you a Chinese food on Christmas sort of person? I'm wondering just how many of us out there, who don't celebrate Christmas, really do partake in a Chinese meal... Any other traditions?