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This is a dish I really enjoy. I have had it many times in many places, and aside from the different slant on the braising liquid, my question is about the meatballs themselves. Joe's Shanghai in NYC's Chinatown has a good one as did Ocean King in Livingston NJ. Today I took the dish 'out' from Hunan Cottage, tasted it, and they were also wonderful. I've had it twice at China 46, but the meatballs there were simply meatballs. They lacked that "Je ne sais quoi" -----that special texture that I associate with this dish. I've made them at home, several times, and have not yet achieved the spongy texture that seems to be their hallmark. Doing research on the recipe, I have come across several different suggestions in making the actual meatball. (I'm talking just about the meatball here, not the braising liquid.) Several recipes said to mix the meat wiith a wooden spoon, and only in one direction. I understand the reasons for the one direction policy (to keep fibers from 'frizzing'), but does that make the meatball spongy? Another says to mix the meat mixture for 4 to 5 minutes, while another recipe says not to overmix. !!!!!????? Several recipes say to take the entire meat mix and to throw it forcibly on the counter or on the sides of the mixing bowl. Only one recipe said that this removes air pockets. The flavorings to the meat mixture are pretty much the same. Some call for egg in the mix, some don't, and one called for a little cooked rice. I am going to be making this dish next month and I want to capture that texture. Any suggestions?

Found the most incredible Chinese restaurant. It is a hole in the wall. We went to the Westport "branch." (Yes; it is kind of a chain, but the food is incredible.) Westport one is across from the Peppermill and is called Shanghai Gourmet. THey just opened another one in Orange, also called Shanghai Gourmet. Then, they have two Norwalk branches called Village Gourmet and Shanghai Cafe. My DH has also been to the Orange location, which is just as good. Don't expect fancy service here. Their restaurants are very tiny with limited seating. We went on a Saturday for lunch and got served on paper plates with plastic cutlery and plastic cups. Have heard from others that the place is jamming on the weekends! Best Scallion Pancakes I have ever eaten. Fresh, delicious mushrooms--YUMMY. I had Wok Glazed Shrimp and Chicken in Ginger Sauce that was too-die-for. Shrimp were huge; they gave you four. Steamed dumplings were also delish. Asians were eating there, which is always a good sign. They have a website with menus and pictures of their restaurants. www.asiancuisines.com www.asiancuisines.com

Let Them Eat Truffles (Craig S. Smith) (from this weekend's DIGEST. You may have to scroll down for the appropriate link.) Globalization at its worst! What next, foie gras from Hong Kong? But you know what? It wouldn't surprise me one bit...all things considered. What do you think? Soba

First full day of Chinese New Year! Gung hey fa choy! Did anyone celebrate? Chi fan ma?(What'd you do/eat?).

A cuisine that dates back thousands of years and a beverage that dates back thousands of years -- it seems only natural in the meeting of East and West that the great wines of the West and grand edibles of the East, especially those of China, meet and greet. That's what a group of close Chinese friends figured, and acted on.

I am interested in the opinion of you experts on oriental food... how does this recipe look to you? Ever made something like this? Rice-Studded Meatballs

All right, as if last night wasn't enough, I had Chinese food for dinner again tonight. Lately, I've been eating take out a lot if only because the gas has been shut off in my building for a week -- because of a gas leak that Con Edison was working on on our street last weekend, and our building has lots of issues that need to be tested out. Probably won't be another week before we get our gas turned back on but I digress... Anyway, tonight was General Tso's Chicken from East Palace (819 Second Avenue, tel.: (212) 949-7708/fax: (212) 949-7702). Kinda ok gloopy sauce, -- just a hint of spice even with the scattering of dried red chiles on top -- crispy fried chicken chunks and plenty of vegetables. Now, I've had different versions of General Tso's. I've had thin sauced versions, thicker sauced versions, versions with chicken chunks coated in a heavily spiced sauce with sesame seeds tossed on top, etc. I've had GTC with broccoli, GTC all by itself, GTC with three token broccoli florets, GTC with cauliflower. And along the way, I've seen General Tso's Tofu, General Tso's Crispy Fish and....I kid you not, General Tso's Potatoes. Funny, I never knew he had so many relatives! So, how do you make your General Tso's Chicken, and what do you serve it with? Soba

Does anyone have a recipe for Chinese bacon? My husband and I are crazy about it but the only way we know how to cook it is with sauteed green vegetables. There must be some more interesting things to do with this delicious ingredient.

Forgive me if someone has already posted about this restaurant. I am relatively new to eGullet and am not sure I searched or checked very well. This is a post of mine from Chowhound, and I thought I would bring it over here in case anyone is interested in this unusual (to me, at least) cuisine. Bombay Chinese (located in the "Richardson Heights" strip mall on the access road of the west side of Central Expressway about a quarter-mile south of Belt Line in Richardson) is worth checking out. It's more than an unusual -- or novelty -- cuisine. We tried Bombay Chinese recently (on a Thursday night), and thought the food was very good. (I do have to say that I don't have another Indian Chinese food experience against which to measure it. In absolute terms, though, I think it will become a favorite, especially because I haven't found a consistently good Szechwan or Hunan restaurant in this area.) The restaurant was remarkably uncrowded when we arrived around 7, although they seemed to be doing a fairly brisk take-out business. The flavors, quality and variety of textures reminded me a bit of Thai, Vietnamese and other southeast Asian cuisines that have integrated Chinese food themes into their own vernacular and then enhanced them with local ingredients, spices and heat. The menu states that the flavorings are spicy (or medium spicy), but we didn't find the heat overpowering by any means. There is an extensive vegetarian menu, in addition to the "core" non-vegetarian selections. We ordered: A combination appetizer platter to start, which came with large portions of two types of chile-coated dry-fried chicken, vegetable spring rolls, and fried wontons. The chicken appetizers tasted a bit like buffalo chicken wings, but they had a depth of flavor (ginger, star anise, cloves?) that was really very nice. The platter came with two chile-based dipping sauces, one sweet, garlicky and hot, and the other hot and garlicky like a Thai sriracha sauce. For main courses, we shared "Bombay Chinese Special" goat, which was nuggets of very tender braised goat tossed with cabbage and onions in a very rich red sauce that didn't seem to have tomatoes. We also shared a Fish "Sizzler," which was a very lightly breaded fish (seabass or tilapia, my wife suggests) covered in a spicy, tangy sauce (again red) with mild green and red chiles with onions. The seasonings were very much like a "dry" tikka or bhindi masala. (The "sizzler" part involved the dish being served on cast-iron (fajita-style) platter. To be honest, there wasn't much platter-sizzling going on when the dish arrived at the table, but the dish was very tasty nonetheless.) The fish dish came with a steamed rice (cooked with corn, egg and interesting spices) on the side, but we also ordered Shrimp Fried rice, which had a strong (but good) curry/masala flavor like some Burmese rice dishes I've had in the past. Bombay Chinese serves beer and wine, along with soft drinks and juices. (Mango Lassi is listed as a dessert, rather than as a drink as at most Indian restaurants in the Dallas area. We'll have to try it on another trip to see whether it is any different from "the usual.") The Kingfisher lagers we ordered were a great accompaniment to our dinner. We definitely over-ordered, but takeout boxes will provide another meal sometime in the next couple of days. The cost of dinner for two, with two beers apiece, was $65 before tip. Without ordering the combination platter (which could have served four), and with only two main courses, we could have easily done dinner for under $50. Service was knowledgable, friendly and helpful. Decor is bright and very clean. The menu says a buffet lunch is served Monday through Friday for $6.99. I think I saw a weekend brunch advertised in the window, as well. I think this is a find -- could become a favorite of mine -- and would like to hear what others think of it. Bombay Chinese Restaurant 17 Richardson Heights (mall) Richardson, TX 972/808-9990 Cheers, Kirk

Having enjoyed braised ruby pork recently at restaurants, I am interested in preparing this dish at home. Any suggestions for the cut of pork, braising liquid, method and marinades. Wow that sounds like a lot, but really a simplified plan which gets me close to the finished product would be fine. The recent entree was served with buns and the pork was tender and juicy and flavorful. The dish was so good, the more serious eaters stuffed the remaining pork fat in the buns and finished them off. Any help is appreciated.

I am looking for a recipe for those chinese cookies you find in jewish delis and italian bakeries. The cookies themselves are very short, and contain a dollop of chocolate in the middle. They aren't the almond flavored cookies that are also sometimes called chinese cookies... Any bakers out there have a recipe they can share?? Pleeeease..

Loking for excellent chinese in the Red Bank, Eatontown area. Would appreciate any recommendations. Thanks.

Hi everyone.. I've made it through nearly 8 months of traveling through south-east asia + a quick stint in Israel and Jordan... to find myself in China as of this week. I'll be spending four months here, beginning with a bit of Guangxi, Sichuan (In Chengdu right at the moment), Yunnan and then moving back out east for the remainder. Though I might make a second visit into Sichuan, since I'm blown away by what I'm eating.. both from spice content as well as taste. There is simply too much to sample here. Where do I begin.... ? and this goes for all of China. Every meal feels like I potentially missed out on another unknown! Can anyone invoke some order into this? What does one do to maximize 4 months of traveling china, with emphasis on Food and language?? Joel http://www.jjd-distribution.com/thetrip

hi guys just watched a tvb cooking program where they filmed a chef making suckling pig by hand grilling it on an open stove flame. the guy on the programme has a whole suckling pig on a metal pitch fork and was holding it above a flame and turning it until it was done. well it looks like a challenge anyone got a recipe and instruction on how to do this? how to prepare the pig, etc, etc. thanks in advance

Hi - had a question regarding the range of Chinese/Asian alcoholic drinks. I've had a few basics: sake, Tsing Tao beer, Export 33, plum wine, but there are alot of Asian alcoholic drinks that I've never tried. Question is: what types are out there, and what brands are best to try? I'm *big* on sweet taste (plum wine is a favorite of mine), and I heard from one person that almost all the liquors out there (like shochu?) are dry. Can anyone fill me in? Thanks a million for any help, --Janet (Pitchblack70)

I'd like a source for basic sauces used in Chinese cooking. I am retired at last, and it's time to learn how to cook! I'm looking for a light sauce that can be used with broccoli and chicken and a darker sauce (red sauce? but not sweet and sour) to be used with vegetable patties and beef stir fries. Thanks. lkm

I want to dedicate this thread to share some Chinese cooking techniques, some of which may be handed down from one generation to another... tips that you don't normally find in cookbooks. Some of these steps may seem insignificant, but they can make the difference between a mediocre dish and an extrodinary dish.

My parents are going to be in Vancouver next week for their anniversary. My sister and I would like to treat them to an excellent Chinese or Japanese meal. Where should I send them? I wish price is no object, but I need to keep it under $100 for two. Thanks!

From my memories as a small child in Toyshan, I recall a treat that I loved and that was grass jelly (?) or leung fun. The taste was an acquired one and in later years, I found that it was not as cherished a treat as I remembered. The cool, thick, black, jiggling mass, swimming in simple syrup that was reminiscent of eating distilled essence of grass with a slight bitter after taste took some getting used to. My question: How many of this board have "enjoyed" this earthy treat, if indeed you know what it is? A positive answer to both parts of the question tells me that you are a real Sinophile.

According to this webpage, the wolfberry has some amazing powers: What are your favourite uses for this fruit and do you have it every day? Do you abstain from it when travelling?

It's past midnight, and I am hungry. If I were still living in Hong Kong, I would have loved to walk downstairs from our flat to some 24 hour shops and have a bowl of wonton ho-fun and a dish of deep-fried fish skin. Yeah, deep-fried fish skin. Very crunchy, like potato chips. Or a Gow Jing Zong (the Cantonese style zongzi wrapped in lotus leaves) would be nice. What do you long for as midnight snacks?

Carl Chu just came out with "Chinese Food Finder - Los Angeles & the San Gabriel Valley: A Guide to Chinese Regional Cuisines" i'm assuming this is an update of "Finding Chinese Food in Los Angeles: A Guide to Regional Chinese Cuisines" (Mar 2003)? I don't see it on Amazon. Where do we get it? why the changed name? Sorry, this is sort of a cross post of one I just put in the China forum. I searched for that thread on google, and thought for some reason it was in California. thx

Having read several glowing recommendations, I recently visited First Chinese BBQ. They have several locations in the metroplex--Plano, Richardson, Carrollton, and Arlington. The one I visited was in a Plano red brick strip center at 3304 Coit (just north of Parker). As soon as we walked in the door, we saw a heated meat case displaying dangling roast ducks and chickens, small bins of tripe, and even a roasted pig's head. The interior is clean and well-maintained, with basic appointments. The menu is large and diverse, leaving a first-timer like me at a loss. Fortunately, I had some direction from earlier reviews and ordered accordingly. We couldn't go to a place called "First Chinese BBQ" without ordering the barbecue. So we got a mixed plate of barbecued roasted duck and pork: Both duck and pork had pretty good flavor. The pork was on the dry side, however. The duck was greasier than I would have liked and, being filled with bones, was difficult to eat. Probably not a dish I'd order again. Several people had recommended the beef flat noodles dish, so we also ordered that: The dish consisted of sauteed beef, scallions, sprouts, and broad, flat noodles in a light, smoky sauce. A pretty good homestyle dish and very filling. As the photos show, portion sizes are very generous. Prices are reasonable, with each of the above dishes being $8. Service was polite and attentive. Nothing that we had on this visit knocked our socks off. But as extensive as their menu is, there are bound to be some dishes that I would really enjoy. So, for those who have been there, what have you found to be their strengths and weaknesses? And are the various locations equal in quality? Any additional information would be appreciated. Scott

What a challenging task! I am the blogger for the week, started yesterday, running until next Wed. Take a peek ... in General Food Topics

I got this by email from concept artist Indigo Som (one of her projects involves a collection of Chinese Restaurant Takeout Menus). "3) Even fortune cookies are not safe from insidious corporate advertising. Snapple ads are appearing in fortune cookies that are distributed "free" to Chinese restaurants. As if that's not bad enough, at least one of the fortunes regurgitates an offensive old stereotype; my fortune last night read, "Snapple predicts: You will be hungry again in an hour." Give them a piece of your mind at:" SNAPPLE TEA Consumer Relations Feedback Form As for me, I got a wonderfully wise fortune cookie with the check the other day. One side had 6 numbers for a Super Lotto pick; the other side said "Don't count your chickens before they hatch."