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Found 1,126 results

  1. 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)
  2. The other night I had Kung Pao Scallops. Think of stir-fried scallops with veggies, chiles and peanuts in a nice tasty brown sauce. Perhaps a bit oily but nothing spectacular. It wasn't bad, it was kind of....meh. If the classic Sichuan standard is the kung pao chicken at Grand Sichuan here in New York, redolent with Sichuan peppercorns and scallions and chiles, how can restaurants elsewhere and everywhere aspire to the gold ring? It seems so impossible to reach, given the tendency to standardize everything. What next? Kung Pao Tempeh? I can just see it now. Share your kung pao stories and other tales of Sichuan cuisine, good or bad. Soba
  3. Our local dragon boat team of breast cancer survivors, Westman Waves of Hope, have put on a fundraising fashion show for the last few years. Each time it's been a sell out with a waiting list. For April, 2005, they want a Chinese theme. Who do they call? They will be putting on 3 shows, a matinee and evening show on Wed, then an evening show on Thurs. They are expecting about 200 for each of the shows. Last year, a grocery chain store in the city donated all the finger food for the event. Except for one Chinese restaurant, I don't think the others are so community-minded that they would donate "all that food". Aiyeeah! So, what kinds of economical Chinese finger foods would be good to prepare on the Tues, and will hold up well for the shows? The chapter has about 40 members so I offered to coordinate if it comes down to doing the work themselves. We will have access to the large kitchen in the church where the show is staged. It would be good to have some items prepared for the freezer. I have suggested summer rolls, meat balls in sweet & sour pineapple sauce, perhaps chicken wings. We need stuff to feed the adventurous and the timid. It would be good to stay away from deep frying, but oven stuff would be fine.
  4. 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
  5. What a challenging task! I am the blogger for the week, started yesterday, running until next Wed. Take a peek ... in General Food Topics
  6. 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
  7. 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!
  8. Most of us know that curry is a mix of spices, primarily cumin, corriander, tumeric, giner and chili powder. It originates from India and spreaded all around Asian countries. Yet the curry recipes in every country is a bit different. Curry in India: very aromatic, rich, with many variations of spice blending. Vietnamese likes to put in lemon grass, fried shallots, coconut milk and a squeeze of lime in the curry. Thai curries are broadly divided into red, green and yellow curry. Red curry being sweet and hot, and thick. (From the galangal?) Both red and yellow curries have rich coconut flavor. Most of the Thai yellow curry I had were cooked with bamboo shoots, and green curry with Thai eggplants. Malaysian/Indonasian curries: very rich in coconut milk and ginger flavor. And they add shrimp paste to curries. Japanese curry: I haven't figured it out yet. It has its own class. So rich, so thick, nothing like the southern Asian style. Most of the time I bought the Japanese curry paste from the Asian grocery store, and just add water to dissolve/dilute the past, add meat/potatoes/carrots/peas and it's done. Chinese curry: I am not really sure if there is such a thing... Sure, curry dishes are offered in most restaurants in Hong Kong, but I don't recall seeing it on the menu while travelling in Mainland China. Perhaps those who travels to China often can enlighten us of your experience eating curry in China. 2 nights ago, I just cooked curry chicken and I don't know what style it is... but I like the outcome... A whole chicken (about 4 lb)... cut up in big pieces. 5 medium size potatoes. 1.5 onions. 5 shallots, thinny sliced, cook with a bit of oil, slow heat, to dark brown. Remove. 5 potatoes, peeled, cut into 1 inch cubes or so, brown over medium heat with a bit of oil and salt. Remove. Chicken pieces... brown over medium heat with salt and black pepper, about 10 minutes. Remove. Now the main curry sauce: In a pot, heat up 3 tblsp cooking oil, put in finely chopped shallots (2-3), freshly grated ginger (3 inch in length), finely chopped garlic (5-6 cloves), 2 tblsp sa cha sauce, 2 tblsp Thai basil paste, 2 tblsp Thai Tom Yum paste (the one used to make Tom Yum Goon soup), 1-2 tsp of shrimp paste, finely chopped lemon grass (about 3 to 4 inch in length), then put in the 1.5 onion (wedged), 2 tsp vinegar, salt (to taste) and some red pepper (to taste), 3 tblsp of curry powder, 1 can of chicken broth, 1 cup of water, 1/2 can of coconut milk. Bring the mixture to a boil. Stir occassionally. Once boiling, re-add the chicken and potatoes. Cook over medium heat for another 10 minutes. At last, re-add the browned shallots and squeeze in the juice from 1 lime. Ready. Serve 4 to 6 people.
  9. Ever since the demise of Noodle Heaven, I've been in search of a respectable Chinese place that delivers to my nabe -- Bella Vista. I've tried several of the south-of-Washington places, finding them at best mediocre. I've never had much use for anything in the South Street environs. When desperate, though, I've resorted to Rich City at 5/South -- until last night. I ordered "Crispy Duck" and pork-fried rice. The promised 45-min. delivery took 65 mins. The food was cold. And that was the best thing to report. The "duck" appeared to have been fried, set in the cooler for several days, then re-"crisped". Shoe leather is too kind a comparison. Virtually devoid of any duck meat, it moreover seemed to have been assembled from several different remnant ducks. I tossed it after one bite. The PFR was as bland as the duck was overcooked. I resorted to mixing in packets of the chemo-condiments, obviously to no avail. Infuriated, I called the restaurant to complain. Got the obligatory "Sorry". Big deal. I shredded the take-out menu and determined to seek the counsel of eGers before again ordering Chinese delivery. So, can anyone recommend a delivery joint with enjoyable fare, say east of Broad, south of Market?
  10. I've like Wo Sun when I've had it, but when I've made it myself, it was pickled, or a poor attempt to stir/fry it. Any ideas on a recipe that would make it stand out? I've looked through some of my Chinese cookbooks, but except for some basic information, I haven't, as yet, found any recipes. Going google was no help. Any ideas?
  11. In a few weeks, Ms. Alex and I will attend a six-course prix fixe "East Meets West" dinner at Friendship in Chicago. It's BYO, and we certainly could use some wine suggstions. At this point I don't know if it'll be just the two of us or if other eG'ers will be joining. Let's say two bottles for now, and I'm less concerned about a wine for the dessert course. Thanks in advance for your thoughts. Here's the menu: I. Panko Crusted Crab Cake on Watercress with Szechwan Chili Aioli II. Seafood Cream of Corn Soup with Lobster Broth III. Peking Duck Wrap and Duck Confit in Taro Root Basket with Mandarin Orange Grand Marnier Sauce IV. Pan Seared Chilean Sea Bass on Seaweed Salad with Gingered Sweet Soy and Chili Oil V. Wok Roasted Mushroom Caps on Chicken Flavored Sticky Rice VI. Ginger-Scented Tofu Cheese Cake and Sweet Purple Yam Ice Cream with Raspberry Coulis
  12. Has anybody eaten at "Chinese Mirch" (120 Lexington Ave, NY) which apparently serves Chinese food in the Indian style? I've had such food in London and Calcutta and found that, to me, it is easier to think of as a subset of Indian food, rather than a subset of Chinese cuisine (in the same way that Chop Suey is an American food). Elements of the cuisine seem to be the substitution of paneer for tofu, and the liberal use of chillis. Here's the press release for the place.
  13. There was a thread on this a year ago, but due to a somehat confusing title, it wandered all over the Chinese dumpling map. Let's stick to the topic the way the wrapper sticks to an over-cooked zongzi this time! Duanwu, or "Dragon Boat Festival", is June 22. Time to get ready to make and eat zongzi. What will you be making or having? As usual, my wife, probably in collaboration with my MIL, will be making "Jiaxing zongzi" with characteristic regional minimalism: nothing but soy sauce and salty pork in the savory version, bean paste in the sweet. No football sized zongzi stuffed with egg, chestnuts, corn, peanuts, chinese sausage and Ball Park Franks like the Cantonese make. Here's a nifty little tutorial on Zongzi. You might call it "Zongzi for Dummies." [Edited to add link to previous thread]
  14. Did a stir-fry with chicken and string beans with a sauce of garlic, ginger, crushed red pepper, soy sauce, vinegar, dry sherry, and sugar. Flavor is not very interesting and seek critique of what I did and ideas for improvements. For the chicken started with 6 pieces of skinless boneless chicken breast meat (from three chickens) and defrosted and marinated by placing in a Ziploc bag with a brine of 1/4 C table salt and 1 quart water. For the beans, used a 16 ounce net weight package of Hanover Gold Line frozen green beans. Defrosted, cut longer beans in half, rinsed, and drained. For spice, used 2 T of each of minced garlic, minced ginger, and crushed red pepper flakes. For the sauce used 1/3 C Pearl River Bridge Dark Soy Sauce, 1/3 C Chinese Rice Vinegar, 1/3 C dry sherry, 1/3 C sugar, and water to make 2 C. For corn starch for the sauce, took 1/3 C of the sauce mixture and combined it with 1/4 C corn starch to make a slurry. For the chicken, when defrosted, after about 2 hours in the brine, drained, cubed, and drained. For the cooking, in a Chinese steel wok over a high propane flame, with about 3/4 C Canola oil, at high temperature, in four batches, quickly stir fried chicken pieces, not enough to brown the pieces. Drained cooked pieces. Leaving about 2 T of oil in the wok, added the garlic, ginger, and pepper, heated (aroma very strong), added sauce mixture, boiled, added green beans, boiled, added chicken pieces, boiled, added corn starch slurry, boiled, dumped into a 2 quart casserole dish. Got about 1 1/2 quarts of finished product. Ate with steamed white rice. The sugar and ginger together left a curious candy on the end of the cooking spoon used in the stir fry. Sauce was quite dark. Flavor was not too salty, but such a dark sauce seems like overkill. Sauce was quite thick, gave the solids a thick glossy coating, and left little liquid sauce. With the 16 ounces of beans, could use more meat, maybe 8 pieces of chicken instead of 6. Flavor edible but not interesting.
  15. Hello everybody, As I increase my activities in asian cooking, I am starting to collect a sizeable number of bottles of condiments. I don't know what to keep in the fridge and what I can keep out. Obviously I have more cupboard space so would like to keep these things out, but I'm not sure. The bottles don't say Refrigerate, but what do most people do? I have all kinds of soy, hoisin, chilli paste, oyster sauce, black bean sauce, fish sauce, hot sauce... Some I have in the fridge, some I have in the cupboard. I feel like these are all fermented type of things so don't need refrigeration but I am just guessing. Another problem is that some of the bottles are rather big and don't fit in the fridge very well which is frustrating. Thanks! Linda
  16. Any chili hot sauce lover out there? I love hot sauce of all kinds, and I have tried many of them (especially Asian styles). I found that Tobasco (and all its imitators) is a bit too sour to my liking. I tried using Chinese chili bean sauce as a condiment, and it is overly salty. Tried the Guilin chili sauce. It tastes good but again too salty as a condiment. Tried Sambal Oelek... like Tobasco, too much vinegar in it. I like some of the sweet hot sauce paste, but only use it with Cheung Fun. I found many other Vietnamnese hot sauces, like Sambal Oelek, to be too sour for my taste (but they sure are hot, which I like). From all the hot sauces that I have tried, I found one that is on the top of my taste test: Yank Sing Chili Pepper Sauce and Yank Sing XO Chili Pepper Sauce I knew their hot sauce from more than 20 years ago when they were just a small neighborhood restaurant at Boardway and Stockton in San Francisco. (Now they are a big corporation) I believe they used to (maybe still do) serve their own chili sauce (for free) to their customers. I used to walk in to their restaurant just to buy a jar of their hot sauce. The demand for their chili sauce has been so great that they expanded their business and nowadays you can find their hot sauce in most Asian grocery markets. It seems to achieve a perfect balance of taste and heat. It doesn't have a trace of vinegar that I can taste. I tried to reverse engineer their hot sauce but to date do not have any success. Through my trials, I have developed my own chili sauce recipe which I like, though it's far from Yank Sing's. But their hot sauce is priced at US $3.95 for a 6 oz jar, it's a pricy taste to have. (XO sauce is priced at close to US $6.00 per 6 oz). Here is my home-made chili pepper oil recipe for anyone who is interested: CHILI PEPPER SAUCE (Ingredients will yield 2 to 3 large jam jars) - 7-8 cup of cooking oil - 1 pack of dried hot pepper flakes (about 1 to 1.5 lb) - 15 to 20 whole garlic - 2 cup of fermented black beans (rinsed and smashed) - 2 cup of preserved radish - 3/4 cup of hoisin sauce - 1 cup of sa cha sauce (basically minced dried shrimp) - 20 tsp of cayenne pepper powder - 5 tsp of ground white pepper - 5 tsp of sugar - 5 tsp of white vinegar - 5 tsp of five spice powder - 10 tsp of salt 1. Separate and peel all the garlic. Use a food processor, chop the garlic to fine fragments. 2. Use the food processor to grind the preserved radish to fine fragments. 3. Use a wok/pan, heat up the cooking oil (maybe 10 minutes). Add chopped garlic, cook until brown (5 minutes or more). Add preserved radish, pepper flakes, black beans, hoisin sauce, sa cha sauce, cayenne pepper powder, white pepper, sugar, vinegar, five spice powder and salt. Cook another 10 minutes or so, keep stirring. Notes: 1. The chili hot oil should be kept in the refrigerator. 2. Optionally you may add dried scallop to the chili oil (XO sauce). Soak the dried scallop in water overnight, then use the food processor to mince the scallop before putting in the hot chili oil. 3. Optionally you may add dried shrimp to the chili oil (imitation XO sauce). Soak the dried shrimp in water for 30 minutes, then use the food processor to mince the dried shrimp before putting in the hot chili oil. 4. Optionally you may use fresh red chilis, finely chopped, to add more heat to the chili oil. [edited to rename it Chili Pepper Sauce from Chili Pepper Oil]
  17. Over the past 15 years that I have been visiting Madrid, I've noticed an explosion of Chinese spots. Over the past few weeks, I've had a chance to try a few restaurants and was surprised by how good they were. The food bears none of the unpleasant features of Americanized chinese food--syrupy sweet heavy sauces, excessive grease, and obscene portions. So far my favorite place has been a little hole in the wall on Calle Silva. It's in the block just north of Gran Via (there's a McDonalds on the corner). It's on the left side about a third of the way down the block. They have some really interesting tofu dishes with more heat than I've ever experienced anywhere on the Iberian peninsula. They use scotch bonnet peppers liberally. The dumplings seemed to be made from rice-based flour and were very light and flavorful. From what I could tell, they seemed to be catering to an exclusively Chinese clientele. Does anyone know anything about the origins of the Chinese community in Madrid? Any other leads on good spots to check out? P.S. In addition to the Chinese grocery under Plaza de Espana, I found another on Calle San Bernardo. It's right off Gran Via. You go south at the corner with Hotel Emperador and it's on the right side inside an arcade of shops. They had a slightly different selection from Extremo Oriente.
  18. Chinese chefs make the best lobsters. That's my opinion, what's yours?
  19. Might one of you kind people be able to provide me with instruction in the matter of making egg drop soup? Of course there is the essential technique of adding the egg to the stock, and I have no idea how to do it correctly, but I wouldn't be averse to hearing about how to make the underlying stock as well. I wish to do everything from scratch, and preferably without corn starch. Thank you very much.
  20. On the usually-dormant NYC.FOOD Usenet group, an amazingly high-traffic flamewar broke out recently regarding chopstick etiquette. Statements were made along the lines of "Chinese people never, ever eat rice with chopsticks" and "There are no chopsticks in Thailand." Having never paid much attention to chopstick etiquette (though I once saw a martial arts film wherein I learned that you don't leave your chopsticks standing up in a bowl of rice), I'd be interested in receiving some education. China? Japan? Southeast Asia? Mongolia? Toronto? What are the rules?
  21. I was speaking to a friend recently. This person had lived in NYC for a period. I was asking her, which Cantonese chinese restaurants in NYC would she recommend for me. She told me that are none great Cantonese chinese restaurants in NYC. I should of preface by saying, that she left NYC around 7-8 years ago, but she still keeps in touch with friends in NYC. And she does know her Cantonese food(she's living in Hong Kong now). Does anyone here, who can recommend a top-notch NYC Cantonese restaurant for excellent food? I would appreciate any suggestions. ------ Steve
  22. Mamster's special recipe. +++ Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
  23. A famous saying in China goes: "A perfect life is possible if one is born in Suzhou (home of the most beautiful women), dressed in Hangzhou (finest silks), dies in Luzhou (best willow wood for coffins), but eats in Guangzhou (Canton, capital city of Guangdong province and home of classical Cantonese cuisine)." Cantonese food was considered the most delicious by the Chinese themselves. Non-Chinese diners in the U.S., familiar with Cantonese-style restaurants, might disagree with this assertion. Typical Cantonese food in the U.S. has been altered, sometimes beyond recognition, by circumstances; it's Cantonese in concept but not execution. Chinese workers from the districts of Toi San And Sun Tak (near Canton) were among the first Chinese immigrants to the West in the 19th century. U.S. immigration policy at that time seriously limited the number of Chinese women allowed in -- the idea was that when the railroads were built, the Chinese would go home. The laborers cooked for themselves, as best they could, and when the railroads were built, they settled in American cities and some opened restaurants. They cooked the food they knew -- village-style, home cooking -- and were further limited by climate, available ingredients, and distance from tradition, as well as their practical need to please Western palates. And so we got yucky Chinese food -- cloying sweet and sour pork with canned pineapple, awful chow mein and chop suey, eggy sticky shrimp with lobster sauce, tasteless brown sauces thickened with cornstarch, msg headaches. The 1970s was a golden age for Cantonese cuisine in the U.S. because of changes in immigration policies that allowed many more Chinese from Hong Kong into the U.S. Huge dim sum restaurants opened, and many chefs from Hong Kong arrived. I was lucky to be studying Chinese in New York at the time, and got invited to many Chinese banquets, as well as wonderful family restaurant meals where I ate food much closer to the classic Cantonese repertoire. My best friend's mother often took me on day-long eating and food shopping expeditions in Chinatown. At that time, the meat, seafood and produce were exceptionally fresh, because people demanded it. I was amazed at how so many of the Cantonese people I met were obsessed with food (on an eGullet level). I watched people order what they wanted without even consulting the Chinese menu. They simply wrote down the dishes they wanted on a piece of paper and handed it to the waiter. Everyone seemed to know the best places to go to as soon as they appeared. Guangdong province is in the south, with a long coastline and several large rivers down which produce can be shipped from the interior. The climate is semi-tropical; two rice crops are harvested a year. More than in many areas of China, there was usually enough food, and a great variety of ingredients. These factors shaped a delicious cuisine whose underlying philosophy is absolute freshness and a concurrent desire to preserve the essential nature and sweet flavor of each ingredient. Various techniques are employed to achieve this. One method is to cook food for short periods of time, or to use very mild forms of cooking. Food is poached in boiling water and then removed from the fire to finish cooking in the slowly cooling liquid. White cut chicken is an example of this method, as is soy sauce chicken (both are the chickens you see hanging in restaurant windows). For these dishes to work, the chicken has to be absolutely fresh. (The Cantonese prefer chicken slightly undercooked to Western tastes, leaving a little blood near the bone.) The delicate flavor of the white cut chicken is set off by a dipping sauce of soy sauce, chicken broth, ginger, scallions and sesame oil. Shrimp are also cooked with this method -- boiling water is poured over very fresh shrimp in their shells, left to stand for a few minutes and then drained. More boiling water is poured over, drained again, and the shrimp are then eaten with a dip of tangerine juice, minced scallion, soy sauce and shredded ginger root in vinegar. Brief steaming is another method that preserves the fresh, sweet taste. Whole fish such as sea bass, bream or carp are steamed until just cooked and served with a thin sauce of soy, chicken stock, ginger, scallions and wine. A little oil can be heated just before serving and poured over the fish. Greens of all kinds are blanched to preserve the natural flavor. The Cantonese even have a dish similar to sashimi -- a live carp is pulled from the water, knocked on the head and stunned, split, gutted, scaled and filleted and eaten immediately with a dipping sauce of ginger, soy, boiled peanut oil, scallion and white pepper. Stir-frying also is designed to retain the pure flavors of ingredients. Only a small amount of oil is used and the food is quickly whisked through the oil under very high heat in a manner described as "flame and air." The savory quality of Cantonese food is often achieved by combining seafood flavors with meat. Oyster sauce, shrimp sauce and shrimp paste are widely used (similar to the use of fermented fish in Southeast Asian cooking). Shrimp shells and heads are boiled in meat or chicken stock to add depth of flavor to soups and sauces. Sometimes meat is added to seafood dishes to enhance the savoriness. An example is the classic Lobster Cantonese, in which minced or shredded pork is stir-fried with onions, garlic, ginger and soaked, mashed salted black beans together with lobster (or crab). Chicken stock and wine are added at the last minute, creating a little explosion in the wok, and then again in your mouth. The Cantonese specialize in crispy foods, where the skin of pork and poultry is crisp and crackling, such as Crispy Skin Roast Pork (belly pork). Here the crunchiness of the skin is set off by the plain white rice served with it. Chicken is prepared as Crispy Deep-Fried Steamed Stuffed Chicken or Twice-Marinated Crispy Skin Splash-Fried Chicken. Pigeon is also deep-fried. A Cantonese specialty comparable to Peking Duck is Suckling Pig, served with the deep brown, crisp skin (that's brushed with a marinade before roasting) peeled off, cut into squares and served, with the tender meat, with small steamed Lotus Leaf Buns, scallions and hoisin sauce. Cantonese- (or Hong Kong) style Chow Mein is cooked using more frying oil than in other regions. The noodles are pressed down into the pan to make them crisper, and then turned and fried on the other side, to create a sandwich of crisp outer noodles with tender noodles inside. Home cooking features slow-cooked dishes in earthenware casseroles, among them beef stew braised with daikon radish and star anise (the beef cut is similar to flanken), fish head in casserole, and red braised pork knuckle or belly. Congee is also a common snack food in Canton. For spiciness, fermented black beans and small amounts of chiles are used. Subtle scents and flavors are introduced by adding drops of sesame oil or by wrapping food in lotus or bamboo leaves, such as lotus leaf sticky rice with duck, roast pork, dried mushrooms and chestnuts, and aromatics. I've always been fascinated by the array of dried foods and preserved meats in Chinese stores -- pork sausage, duck liver sausage, bacon, dried fish maw (air bladder), dried scallops and squid and shrimp, all the different dried mushrooms, deep-fried and then dried squares of bean curd which are stuffed with savory meat or seafood minces and then steamed, and the salted preserved vegetables in earthenware jugs, and fermented bean curd (the latter often added to quickly wilted greens such as watercress). Textural foods, such as bird's nest, tree fungus, beche-de-mer, fish maw, and shark's fin, are Cantonese in origin, and are mostly found in banquet cooking. Great Assembly of Chicken, Abalone and Shark's Fin is an extravagant banquet dish, in which the shark's fins are cooked separately for over 7 hours and then gently cooked together with lean pork meat, pig's feet, ham, onions and a hen for another 4 hours. The pork, feet, ham, onion and chicken are then removed and put aside for other uses. A young chicken is then quartered, parboiled and left to simmer with the shark fins for another half hour. Abalone and soy sauce are briefly added. The chicken and abalone are cut into thin slices and arranged at the bottom of a deep, ceramic cooking dish. The liquid in the pot is strained and returned to simmer with the fins for another 30 minutes. The fin pieces are then arranged on top of the chicken and abalone. Some of the sauce, now thickened, is poured over to moisten and the pot is steamed for 5 minutes and then served. The shark fins are there primarily for their texture, but that's the point of the whole time-consuming process. My friend's mother used to make a medicinal soup using the double pot method of cooking. She put blanched squabs inside a pot with chicken stock, ginger, scallions, ginseng root, and rice wine. The pot was then covered and placed inside a bigger pot filled with water, which was then covered and cooked for a long time. And then there's dim sum, which epitomizes all of the savory deliciousness and love of eating found in Cantonese cooking and among Cantonese people.
  24. Specifically Kung Pao Chicken or would beer be more appropiate? Thanks!
  25. Every time I have ever been served orange slices at a Chinese restaurant, I've noticed that the oranges are sliced perpendicular to the blossom & stem end. The oranges are sliced down the equator, exposing the fruit in its multiple sections rather than in wedges that can be easily removed from the skin. Does anyone know why it is that oranges are served this way at Chinese restaurants? I don't consider this a wrong or a right thing, I'm simply curious to know if there is some logic or superstition behind this. Thanks, Rich
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