Jump to content

Search the Community

Showing results for tags 'Chinese'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. In their 1972 "Chinese Cookbook" Virginia Lee and Craig Caiborne included a recipe for chicken with red wine rice paste. They said it was from Fukien and discribed it as "a fermented red paste made with rice" and said it was difficult to find. Back in the mid seventies I could get in Chinatown but I haven't been able to find a source recently. Does anyone know where to get it?
  2. I'm trying to track down more information on this food. I came across it on a blog post, but I forgot to bookmark it. The recipe is simple, just drizzle a little water into a pile of flour, and stir it around until you get little lumps. Just like making struesal (crumb topping for coffee cake). You then cook them directly in the soup. The original blog post had them cooked in tomato soup. The tomatoes were diced. Does anyone know the name of the dish and where it comes from? My memory of the pinyin must be really bad, because I can't find it on google. Searching in English just leads me to jiaozi type stuff.
  3. Hello! Does anyone have a recipe for a Hunan sauce that is going to be served with noodles? I want to make a large enough quantity for 20 people for dinner and my preference would be less veggies more sauce. I think about 2 quarts of sauce is what I am looking for. These are the ingredients I have in mind . Chilli Bean Paste Chilli Sauce Green Onions Ginger Garlic Soy sauce Rice Vinegar Stock or Water Cornstarch Pepper Red Chilies Sugar Sesame Oil Am I missing anything important? Will adding wine make it any better? Proportions of ingredients would be mighty helpful. Also can this be prepared a day in advance with the veggies in it? Gracias!
  4. I recently received an email from Zagat linking to this list of, purportedly, the 8 best Chinese restaurants in the city. According to this list they are: Pacificana 813 55th St., 2nd fl. (8th Ave.) Phone: 718-871-2880 Wa Jeal 1588 Second Ave. (bet. 82nd & 83rd Sts.) Phone: 212-396-3339 Shun Lee Palace 155 E. 55th St. (bet. Lexington & 3rd Aves.) Phone: 212-371-8844 Tse Yang 34 E. 51st St. (bet. Madison & Park Aves.) Phone: 212-688-5447 Oriental Garden 14 Elizabeth St. (bet. Bayard & Canal Sts.) Phone: 212-619-0085 Phoenix Garden 242 E. 40th St. (bet. 2nd & 3rd Aves.) Phone: 212-983-6666 Philippe 33 E. 60th St. (bet. Madison & Park Aves.) Phone: 212-644-8885 Nice Green Bo 66 Bayard St. (bet. Elizabeth & Mott Sts.) Phone: 212-625-2359 I think we can do better than this list.
  5. Hey all, Hope you'll entertain a question from a newbie to this forum: I've been purusing a vegetable stock recipe from Eileen Yin Fei-Lo's "From the Earth" vegetarian cookbook, for which she lists "buckthorn seeds" as an ingredient. I can't remember having been at such a loss over an ingredient in awhile... couldn't find it in any local Chinese groceries or medicinal dry-goods shops, and, even weirder, can't really find any information about it online. Google searches mostly just seem to turn up sea buckthorn oil. Does anyone have any idea what this ingredient is, and perhaps what some alternative names are? Is it really that obscure? She also calls for red dates, which seem much, much easier to find. Thanks!
  6. Hi there. Today I attempted my first Szechuan Duck and it was good for the taste but the presentation and the skin far from ideal. I consulted Barbara Tropp and Irene Kuo. The recipes are the same, although Irene Kuo doesn't mention the duck air drying after steamining. I do not have access to a Chinese market so I relied on a French canette, that if I'm not mistaken is a female duck (?), the weight was just below 2 kilos. I marinated it for 2 days, then steamed for 3 hours and let dry on a rack for 3 hours. Unfortunately, I don't have a fan. My wok was not big enough to accomodate the duck so I had to fry it in a big pot. The duck was so tender, that I was afraid it would fall apart in the oil, but it didn't. The duck lost a leg when I tried to flip it over on the breast side. I didn't even attempt to fry a second time. The taste was good. But the skin, expecially on the breast side was not crispy and the duck was very very fragile. After 2 hours of steaming the duck was already tender, but after the last hour of steaming I still found a good amount of fat and liquid in the steaming bowl, so likely it was necessary to render more fat. I guess a Pekin duck doesn't have so much fat but what about the cooking time? Irene Kuo says that the long steaming is necessary otherwise the inside will not be juicy and the skin not crunchy enough... I consulted also A. Nguyen here and she steamed the duck for 2 hours. Any experience with this preparation? Thanks
  7. Wikipedia has a brief explanation. I only discovered this recently and I've gotta say this is a must have sauce. If you only have two Chinese sauces in your fridge, you need a spicy one, and then shacha. I've gotten the one by Lee Kum Kee. It's quite mild and not spicy at all, with a lot of anchovy-like flavor. On a single bowl of noodles, you could use a quarter of the jar if you like a lot of it.
  8. Anyone know what that stuff is? I've been trying to figure it out since about 10 minutes after I ate it in the Muslim Quarter of Xi'an in late 2008. It's some kind of starch, mashed or rolled very small, and chewy mutton or lamb or some other strong-flavored meat. I think it had a five-spice powder flavor, or at least star anise. The receptionists at my hostel told me the starch was wheat, but their grasp of non-hostel related English was limited, so I can't be sure of the accuracy of that information. Yeah it was DELICIOUS, and I'd like to make some attempt at replicating it, but clearly I need a little more information before I step down that path...I googled everything I could think of back in 2008, but didn't find anything. Anyone have a clue? Or know of a better place to pose this question? Cheers! edit: hmm guess maybe this should've gone in China: dining. Sorry! Though I am looking for a recipe...
  9. "Thousand Year Old Egg" (pei dan) is just a nickname. It doesn't take a thousand year to make them. Nor will they last a thousand year. As with most Chinese food items, the package does not include any suggestion on the optimal consumption date, nor expiration date or production date. I used to think Thousand Year eggs can last a long time in the cupboard. I obviously am wrong. Recently I discovered a couple of boxes of Thousand Year eggs hidden deep in my pantry. Maybe it has been over a year. Can't tell how long. One box: the eggs shrank and turned rubbery. Another box: the eggs turned "mouldy". The eggs are already fermented! I didn't think fermented food can turn mouldy. Not only dry, the taste had turned nasty. So my question... if anybody knows: what is the optimal "consumption" life for Thousand Year eggs (pei dan) once bought from the store?
  10. I know where to get lousy gluten-free Chinese food: PF Chang's. I also know where to get thoroughly mediocre stuff: Nancy Chang's in Worcester. I'd like to find some better options, preferably with a Sichuan or Hunan focus. The trick is to find a place that is very good AND both willing and able to work within the gluten-free limitation. I am tempted to call Sichuan Gourmet in Billerica and walk them through the requirements, but before I do, does anyone have any recommendations within an hour or so of Providence or Boston or Worcester? They don't need to have a formal gluten-free menu, just a demonstrated willingness and ability to accommodate a patron's gluten sensitivity.
  11. http://www.telegraph.co.uk/science/space/7718570/Dog-on-the-menu-for-Chinese-astronauts.html A bit of a fuss about dog being on the menu but I'm sure most of us can overlook that. The menu looks quite appetising. I wonder if they have to change the recipes because tastes change at altitude?
  12. Hello, nice to meet you all! I went to Hong Kong 2 years ago, and one day, our tour guide brought us to this little shop that has the most delicious dessert combination I ever tasted. It consists of black sesame paste and an egg white custard/pudding. ------------------------------------------------------------------------------------------------ For the black sesame paste, I found several recipes, all of which calls for rice. I was wondering, will the rice cause the black sesame paste to be more bland, or are there other recipes which only calls for black sesame? ------------------------------------------------------------------------------------------------ Next is the puzzling part of the dessert, which is the egg white custard/pudding. It is sweet, and has the appearance and texture of soya bean curd dessert. So, I hunted up a recipe: ::: Steamed Fresh Milk Custard ::: Fresh milk 2 Cups Egg White 4 Sugar 4 Tablespoonfuls Scald fresh milk. Beat egg white and sugar lightly. Gradually pour warm milk into egg white mixture, strain. Transfer to heat-proof bowls, steam. This recipe was originally the custard with ginger in it, but I omitted the ginger, and it is the closest I can find for the egg white custard/pudding. The original custard/pudding that I ate didn't really have the egg white 'taste'. I'm not too sure how to describe it. ------------------------------------------------------------------------------------------------ I hope there are people here who have tasted the dessert I described here in Hong Kong too. At any rate, advice is welcome! I will try to make this dessert as soon as I have some free time.
  13. Hi Im looking at doing a chinese hotpot at home..Ive never had one before only seen pics of them on the net...Can anyone help with types of Marinated meats and veg used etc. and also what types of oils of broths are used in the pot Thanks Daza
  14. Apparently, the Chinese Gov't has recently rejected several shipments from the US, citing chemical, bacterial and insect contamination. While US investigation into the issues is just getting started, there is some possibility its tit-for-tat politics. One thing that would go far to settle the question is access to the Chinese test results and sampling plans/procedures. Failure to provide that data would strongly suggest the Chinese are more interested in embarrassing the US than in solving the problems claimed. Providing the data would make it much easier to confirm and to prevent future occurences. Chinese refuse shipment of US products as contaminated Apparently the Chinese are also finding problems internally, so the US-issues may also be related to recent increases in testing stringency. Unsafe Chilli (sic) products in China
  15. I picked up a can of "Bailing mushrooms" on one of my jaunts to Winnipeg. I hadn't seen this type before and was curious. Opened it last night and the mushroom was huge! It was cut into chunks and looked like abalone. It sliced like abalone and had a similar texture when you bite into it. Unfortunately, I was in a hurry and didn't take any pictures. I had stir-fried it quickly with some asparagus - thinking to have a quick supper with the mushrooms and rice. I googled it today and it is "abalone-like". My brother went to Wpg. this weekend, and I've sent him in search of more. Anyone familiar with this fungi?
  16. 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 where can I buy it in the Bay Area? Thanks!
  17. 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, for all I know.
  18. Has anyone tried cooking joong in a pressure cooker? They usually take around an hour boiling away which is a pain, was wondering whether putting them in a pressure cooker for say 15 minutes would do the trick just as well. Also, can you make chinese soups in a pressure cooker?
  19. 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!
  20. Hi everyone im from New Zealand . I would like to say this forum is out standing I really love cooking and im really starting to enjoy chinese cooking ive struggled to make good chinese at home until i got mrs Chiangs Szechwan cookbook off ebay for 90c and i have ordered The Chinese Kitchen by Eileen Yin-Fei Lo . I am making Shrimp balls the dipping sauce she calls for it a salt and pepper mix I would like to have two more dipping sauces on the table, If anyone can help me out with two sauces that will go well with shrimp balls i would love the recipes Thanks Dale
  21. 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!
  22. 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’ Okay… I have lost half of the audience! That’s great! I can start with my food blog now. Greetings! My name is Wai-Kwong Leung. Or in Chinese convention, which goes in the “surname, given-name” format, my name is Leung Wai-Kwong. In Chinese: Leung (the top character in the picture) is a common surname with no particular meaning. My father named me “Wai Kwong”. Wai (the middle character in the picture) means “Great” (as in achievement) or “Hugh” (as in size). Kwong (the bottom character in the picture) means “Bright”. Leung, though it seems it may not be as common in the USA, is ranked the 11th in the most popular surnames in the Cantonese region. The order that I heard many years ago was (all pronunciations in Cantonese): 1: Chan 2: Lee (or Li) 3: Cheung 4: Wong 5: Ho 6: Au 7: Chow (or Chau) 8: Wu (or Woo) 9: Ma 10: Luk Do some of these surnames look familiar to you? My wife’s family is the Wongs. This surname is quite common in the Toysanese region in Canton. Many of them had immigrated to the USA since the railroad building days. It is quite common, though not required, that the siblings in a family have either the same first given name or second given name. For example, in my family all my brothers share the same second given name “Kwong”. My first brother is Leung Yuk-Kwong. My second brother is Leung Hung-Kwong. Father told us that it is for the sake of identification of our generation – since most people in the same village may have the same surname. When we say we are the “Kwong’s” generation, the villagers will know. They keep the genealogy and naming book in the small village temple. My father was born in a small village near Guongzhou (old name Canton). At the age of 13, he took a train to Hong Kong to look for work – and didn’t look back since - except during years of the Japanese occupation. Both my brothers and sister and I were born and grew up in Hong Kong. I came to San Diego, California for college and later settled down in the US. I like to be addressed as “Ah Leung”. And in Chinese: The word “Ah” is just a common street salutation in Canton. Therefore there are many “Ah Wong”, “Ah Lee”, “Ah Chan” walking down the streets of Hong Kong. In Mandarin, the same street salutation would be “Xiao Leung”, where the word “Xiao” literally means “little”. It is an attempt to be modest (a Chinese’s virtue) having others addressing ourselves as “little”. The food consumed in Hong Kong is primarily Cantonese style. But Hong Kong is actually a melting pot of all cuisines in the nearby vicinities. The primary reason is the influx of immigrants, legal or illegal – well, back in the 40’s and 50’s the Hong-Kong/Mainland border was quite loose. And there was a big wave of immigrants from the mainland seemingly overnight when Mao advocated his “Big Leap Forward” campaign (and later on “The Cultural Revolution”). Many new immigrants brought their home style cooking with them. In Hong Kong, you will find a mix of different cuisines from Chiu Chow, Hakka, Shanghai, Peking, Sichuan, Hunan, etc.. Because of over 150 years of British ruling, Hong Kong also iss influenced greatly by European cultures (primarily British, French and Italy, and to a degree Portuguese because of the proximity to Macau – a Portuguese colony). And in recent decades: USA, India, Japan, Taiwan, The Philippines, Indonesia and Malaysia. Hamburgers, thanks to McDonald’s, made its way to Hong Kong in the 70’s. And pizza, thanks to Pizza Hut, in the 80’s. Mexican food such as tacos, burritos and carnitas, however, did not receive enthusiastic response for whatever reason. In the late 1980’s, there was something like “Two” Mexican restaurants in the whole district of Tsimshatsui. When the eGullet blog team approached me to write a one-week food blog, I felt flattered and was very excited. The timing couldn’t have been better. The coming week is Chinese New Year. I would like to take this opportunity to mention some of the Chinese customs in celebrating this most important festivity in Chinese culture all around the globe through out this week. More to come later.
  23. All - I found this wonderful set of guidelines for making Vinegar Pig trotter - anyone care to clarify the Chinese characters for some of the ingredients (Chinese black sugar, old ginger, etc.) and finalize exact proportions? Knowing the pinyin for the recipe name would be nice too. If I am not mistaken, I believe this is a variant of the classic post-partum dish given to new mothers (minus the eggs)? sze sze, JH <snip> I called my aunt again today...she's been quite busy. But anyway,she said that since you're a chef,you can roughly figure out the quantities... She does not use rock sugar,but rather,chinese black sugar for a stronger flavour. About 250g And you need loads of old ginger...like about 1/2 kg for every pig's trotter. She adds quite a bit of sesame oil too. And you need to heat the sesame oil in a pot,with some cooking oil and fry ginger till browned. Add in sugar,continue frying till slightly caramelised,then add in about 2 cups for every trotter,of Chin Kiang black vinegar. Let it reduce a bit,then add trotters and water. Simmer for about 1 hour till soft, top up water occasionally if need be. You need the vinegar and ginger for that kick, so don't gasp at the quantities... Hope this helps.
  24. Pictorial Recipe Salt-pressed duck gizzard This is a common dish served as a cold appetizer anywhere from common working class joints to fancy restaurants. The gizzards are salted, spiced with star anise and Sichuan pepper, drizzled with sesame oil and mixed with sea salt to add a little extra textural interest. Serving Suggestion: 3 - 4 Ingredients: - 0.5 lb duck gizzard - star anise - Sichuan pepper - Chinese cooking wine - salt - ginger - scallions - sesame oil - sea salt Start with .5 lb duck gizzard. Trim fat. Cooking wine, salt, Sichuan pepper, star anise. Crush up the star anise, Sichuan pepper a bit. Add star anise, Sichuan pepper, 2 tbsp salt, 1/2 up cooking wine. Mix and refrigerate for a few days. Wash off the salt and seasonings, place into pan. Add ginger, scallions, 1 tbsp salt, cooking wine. Fill with water to immerse, cook for 20 minutes with lid on. Strain and cool, slice into pieces. Add 1 tbsp sesame oil, 1 tsp sea salt (I'm using fleur de sel). Done!
  25. This is the first time I made bao. I am happy with this recipe as the skin is soft and chewy. However, my bao pleating needs a lot of improvement and pratice. Anyone can tell me how to make the pleats in bao properly ? very ugly pleatings of bao
×
×
  • Create New...