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  1. In a recent topic, "egg drop soup" was mentioned as one of the iconic American-Chinese dishes. Not being American-born, I just don't understand why this simple soup has been accepted and regarded as almost a representative of Chinese food. To me, the soup is rather simple: Chicken broth (or some other broth) with some carrots or green peas or water chestnuts added, and some egg-stir "dropped" in, and thickened with corn starch. It is almost over-simplistic. I doubt it if you can find "egg drop soup" on a menu in Hong Kong or elsewhere in China. So what makes egg drop soup so popular in the
  2. I'm having some troubles with my wok and I was wondering if maybe some of you guys could offer a little insight. It's a 12" flat bottom wok that I use to cook on an electric stove top, I'm not sure what kind of metal it is made from, but it has little ridges on the underside. Anyways, I season it regularly with expensive peanut oil and have never had a problem with it. But over the last week or two it has been losing it's non stick. Fried rice has been sticking to the bottom in huge quantities, noodles in broth have been sticking and even pot stickers and vegetables. Sure, rice and noodles sti
  3. I am curious about this Shanton Broth that's frequently mentioned and used by Iron Chef Chinese, Ken kenichi. Google search turned up several versions. I am just wondering, since Shanton is a distirct of Guandong, if there is an origianal version of this Shanton Broth. Morimoto'sShanton Broth used in his Crab soup recipe.
  4. No idea. Where can I get good Chinese food in Regina? I mean the Chinese that involves chilis and pork and fermented black beans, not so much dim sum, dinosaur Cantonese, etc. I've been gone from the city for a couple years, so I really have no idea where to start. The last place I ate was called Beijing Something, near a hotel downtown, and it looks like it has a sushi place neighboring it now (Wasabi), maybe owned by the same people. Feel free to suggest places outside of Regina, too. I know the best Thai food isn't in Regina or Saskatoon, so the best Chinese could be in Radville or Weyburn,
  5. Prasatin had mentioned she had her best ratio of dough to filling (haam) in her baos. This got me thinking, when making your baos how much filling to dough do you like? I LOVE a slightly sweet dough, so when I make my baos for myself I love having really fluffy dough with a little filling that has a strong flavored sauce. So of course my favorite is char siu bao with thick dough and a little filling. But when I make it for other people I go for a thinner dough and more meat. Which is why I like to make dai bao for other people, but I don't personally like it myself. Too much meat for me. N
  6. Apologies if you've also seen this on Chow, but I need to spread my net... I would like to get a nice selection of Chinese cured meats for someone in Montreal who is a former Chinese chef. He is very particular abut the quality of Chinese foodstuffs and I would like to get him something that may not be readily available in Mtl and is of very good quality. Some things may include: lap cheung (Chinese sausage), guan cheung (pork and liver sausage), lap yuk (chinese bacon), lap op (dry-cured duck legs). Am willing to go anywhere downtown or near the Pacific Mall / Hwy 7 area. Recommendations for
  7. Yesterday I saw, for the first time, some FRESH ju ju be on sale in the Milpitas 99 Ranch market. I never had the fresh ju ju be before, only the dried one in Chinese soups. I didn't what to expect so decided not to pick up the whole bag (more than 30 in all). Have you eaten fresh ju ju be? How would you describe the taste and texture? Are they crispy like fresh pear/apple?
  8. Can anyone recommend a good Chinese cooking class in Beijing, Chengdu or Hong Kong? My wife and I are going to travel to China on vacation and have enjoyed these types of classes in other countries and thought there must be something similiar in China. We are looking for a half-day or full-day class. Thanks for your help.
  9. Many years ago in Vancouver I discovered that the Chinese restaurants there didn't try to "withhold" food from Westerners (with such famous lines as "You won't like that") as so many US restaurants have historically done, so while I was there I became a regular at a place near my hotel and pretty much feasted on all the things they had to offer and all the things in the tanks, and I certainly ate the heads-on shrimp (salt and pepper style). When it was too late and we were leaving the last night I asked the guy who had gotten to know me (as an adventurous eater) what he thought the best prepar
  10. I've been here in China for about six weeks now, and almost every restaurant in Beijing, Xi'an, and Xinjiang has a bowl or a jar full of this oily, crunchy spice paste here at table. It's a deep red color, and has a smoky, slightly gritty flavor. It seems to be especially popular in the Islamic lamian joints. In any case, I adore it, but I've never seen it anywhere at the often very hardcore Chinese restaurants I frequent back home in California. I suspect it's more of a Northern thing then a Southern thing, since I didn't see it anywhere in Hong Kong. In any case, what is this stuff and wher
  11. Here's the article on MSN: "Bad buzz: Chinese bloggers bash Starbucks" Starbucks bashing isn't new. But that it's happening in China is new.
  12. Does anyome have a recipe for Grand Marnier Shrimp? These are large crispy shrimps/prawns whith a mayonnaise sauce on them. I tried to Google them and looked on eGullet and Chowhound. No luck. They should be very easy to make at home but I have very little experience in Chinese cooking.
  13. What do an ethnic Chinese, a foodie, and a computer geek have in common? Answer: Absolutely nothing! It just happens to be me! In mathematical terms, using the modern set theory: A = set of all Chinese B = set of all foodies C = set of all computer geeks There exists a subset D where: D = A ∩ B ∩ C And I am a member of set D. Or in Boolean logic: A = Chinese B = foodie C = computer geeks D = A AND B AND C Or expressed in SQL: SELECT Ethnic_group, Hobbie_interest, Profession FROM All_population WHERE Ethnic_group = ‘Chinese’ AND Hobbie_interest = ‘foodie’ AND Profession = ‘computer geeks’ O
  14. Just wanted to ask around to see what type of Chinese home cooked food would help ease the pain of the flu (along with a very sore throat and a high fever). I'm thinking jook with a wee bit of fu yee for flavor but I don't know what else I could whip up quickly after work. Any particular home rememdies that you're willing to share? I don't have time to "oon tong" as much as I would want to... I was told that warm Coke w/ salt works on sore throats. Although I'm not letting them do that, though. I fail to see how that works!
  15. This is why China is the greatest nation in the world: Stamps released in China to celebrate the Year of the Pig taste like sweet-and-sour pork. That is *so* much better than those Skinny Elvis stamps that tasted like... er, never mind. Edit: you can use one to mail one of these edible postcards made out of squid!
  16. Welcome to the China: Cooking and Baking forum! This forum has a number of great resources for members, whether you're a novice or an expert. One of those resources is our online culinary academy, the eGullet Culinary Institute. Please take some time to look through the topics presented here and feel free to attend the course that interests you. Chinese Cooking: Southern Home-Style Dishes Course and Q&A
  17. Soft fried tenderloin (软炸里脊 ruan zha li ji) is a traditional dish of China Beijing cuisine. 200 grams of tenderloin, four eggs, 30 grams of cooking wine, 30 grams of flour, 10 grams of sesame oil, 1 kg of pork fat, and salt. The tenderloin is cut into slices 4 cm long and 2 cm thick, and soaked in the mixture of rice wine and salt. Egg whites are mixed with flour in a container to form a paste thick enough to keep a chopstick in a standing position. Pork fat is heated and the marinated meat slices are fried for five minutes. When the cooked tenderloin slices are ready for serving,
  18. Can someone tell me how to make tofu dumplings like the sister in Eat Drink Man Woman was making? I can't find anything here or online. Or were they made up for the movie?
  19. I have read and been told about several methods for seasoning a Chinese Yixing teapot. All assume you are going to use only one type of tea for the pot. One suggests boiling it in a pot with used tea leaves of the type you plan to use in the pot, then letting it soak for a few hours. Another suggests steeping new tea leaves in it for three hours. A third method, told to me by a Chinese aquaintance, who says it is used by tea professionals in China, is to steep new leaves in it and then leave it in a cool spot for three days. I have tried a modification of these that worked okay, but not as wel
  20. Hello I always thought that every chinese savoury recipe required ginger & garlic, but now I see some recipes do & some don't. Are there rules for when to use garlic & ginger or just 1 or the other? Many Thanks Andy
  21. Hello! I recently came across a recipe for "Stir-fried prawns with XO sauce" which you can see (with video) at http://uktv.co.uk/food/recipe/aid/603704/displayVideo/Hi I wonder if this sauce is authentically Chinese? - If so, why is it called XO, is it related to a regional cuisine and what is its chinese name? - If not, where did it originate? Thanks for your help.
  22. I've taken comments from another topics and split them. Here are the ones related to dim sum: Diane (LuckyGirl) on April 7th said: Julot on April 9th added: Tricotin, avenue de Choisy. Best dim sum in Paris, huge room, always packed. Always open for Sunday brunch so I suppose on Easter Sunday as well.
  23. For the last year i've been trying out various brands of the same products to find out which ones I prefer. So I thought I'd list a few that I recommend: Lee Kum Kee Double Deluxe Soy Sauce. Pearl River preserved black beans. BaiJai chilli bean paste (which has the highest amount of fermented broads beans I have seen so far) Lee Kum Kee oyster sauce. Does anyone use any of these brands? Are there others that you prefer? Please feel fee to list your preferences.
  24. I ordered some of this after hearing it mentioned on Top Chef a few moths ago. So far I've just peeled off a clove to taste it. It's sweet-almost "balsamic" with garlic undertones. The texture is that of roasted garlic. Has anyone ever cooked with it?
  25. maybe this forum shoud be renamed chinese cooking? there is little if any "baking" in chinese food let me know if I am wrong tho
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