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Found 285 results

  1. 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.
  2. 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?
  3. 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.
  4. 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...
  5. 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.
  6. 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?
  7. 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
  8. 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?
  9. 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?
  10. 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?
  11. 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 )
  12. 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?
  13. 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?
  14. 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
  15. 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!
  16. 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.
  17. 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.
  18. 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...
  19. 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.
  20. Chinese Food in Orlando

    Recommend any authentic Chinese food in Orlando.
  21. 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.
  22. 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?
  23. I love good Chinese food but I find it very difficult to find a place that serves consistently good food that's reasonably priced. I have just moved house and am now living in a new [new to me] suburb on Sydney's north shore and I have been to the following restaurants in my area and the city. Kaya Chinese Restaurant - Artarmon Chequers – Chatswood Kam Fook – Chatswood Fook Yuen – Chatswood Moon Terrace – Chatswood Yings – Crows Nest Peacock Gardens - Crows Nest Lee's Fortuna Court – Crows Nest Dragon Star – City The Regal – City Some have been pretty good such as Moon Terrace, Chequers and The Regal I have found the rest pretty average. What I would really like is to find a little gem that’s tucked away and is well know to locals living in their respective areas. I want to be able to go for a sit down meal and also to order take away knowing that I am going to get something satisfying. I really annoys me when I order take away and am left ever so disappointed when it arrives. Where are you favourite Chinese restaurants in Sydney?
  24. I've been reading the discussion regarding Chinese cuisine with Ruth Reichl and it was mentioned in HK it's possible to have a feast of the rarest delicacies for up to $1000 a person . What's the most expensive Chinese meals you've ever eaten? I know of a few Chinese restaurants in Southern California which gave banquet menus for over $1000 a table, but I've never had the pleasure of partaking in one.
  25. Ruth, I've been really enjoying your posts and thank you for having this conversation with us. As many folks here know, Chinese food is very important to me and has been since my early childhood. I grew up in Manhattan and used to enjoy Fukienese (as we used to spell it) food at Foo Joy; dim sum at Nam Wah (where I also played with the owner's son); Manchurian hot pot at a long-gone restaurant right around where Goody's is now at Chatham Square; and the food of my local "Mandarin" restaurant, Chun Cha Foo on the Upper West Side. The first Sichuan-style restaurant I remember being really good was between 109 and 110 Sts. on Broadway, on the second floor of a block-long building (I forget the name), though I suspect it was still a far cry from what's available now. Nowadays, with the tremendous growth in the number, variety, and quality of Chinese restaurants in New York, I tend more toward Spicy & Tasty in Flushing, Grand Sichuan (St. Marks and the Midtown location), Congee Village, and Yeah Shanghai, but I have had the pleasure of enjoying Taiwanese, Chao Zhou, and Fuzhounese food. Perhaps you'd like to reflect on the changes in Chinese cuisine in New York (and, if you like, throughout the country), and mention some more of your favorite Chinese restaurants in New York.
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