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Found 1,126 results

  1. 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
  2. I have been attempting to recreate that Chinese restaurant taste in my own fried rice, but it's still off. Hoping someone can help. Here are my ingredients: Pre-cooked white rice (cooked before and chilled) Fresh garlic Vegetable oil Oyster sauce Shallots Carrots Bean sprouts This is cooked in a pretty new Calphalon hard anodized wok. How do I get that restaurant flavor that's missing???
  3. Post your questions for Chinese Cooking : Southern home-style dishes here.
  4. Saturday night a group of friends had a really excellent meal at T&T, 18320 Aurora Ave North. I'd pretty much given up on finding really good Chinese food in the north end. For comparison, I'd call Judy Fu's Snappy Dragon "ok" at best. And even the ID places seem to come up with very mixed (at extreme ends) reviews here and on the other board. We had six dishes, of which five were particularly good. None are fancy or designer dishes. But each had distinctive flavors that distinguished them. The kitchen does a very nice job with spices and particularly ginger. 1. Sizzling black cod. A group favorite, plus this fish is not endangered. It was almost a sweet and sour sauce, but not too sweet and definitely not gummy. 2. Sauteed green beans in garlic sauce with chicken. A standard, particularly well done. 3. Sauteed prawns and vegetables. Nice crisp vegies, loved the ginger. 4. Beef and broccoli. Another standard that somehow just seemed better than usual. Like the chefs aren't tired of making it here. 5. Seafood chow mein with soft noodles. This is definitely not Chun King. 6. Appetizer of deep fried squid with their simplest dipping sauce. Too much breading for me, but the squid pieces were not tough or chewy at all. We did not order from the fish tank, although it did look good.
  5. When I first at Chinese food in Japan I was surprised at how different it was from the Chinese food I had eaten in the US. "Wow", I thought, this must be real Chinese food, then I took a trip to Hong Kong..... Now I know that the Chinese food in Japan is..., well.., very Japanese. What are some of your favorite Japanese style Chinese dishes? I love Nagasaki sara udon, crispy deep fried noodles topped with a saucy stirfry of various meats, seafood and vegetables. picture: http://www.ringerhut.co.jp/mn02.jpg
  6. Is there anything better than mediocre in Center City for Chinese delivery? I live at 15th and Locust....
  7. A few months ago we went to a Shanghai-nese restaurant and had a staggeringly good dish of clams stir-fried with basil. It had a brown sauce as well (oyster sauce?), but was otherwise your typical, very simple clam dish. I've Googled for similar recipes, but haven't found one easily. (I just may be using the wrong search terms.) I know it's rather a common dish, but since I'm used to Cantonese-style clams with black bean sauce, it's rather new to me. Any recipes you'd care to share?
  8. After buying a whole lot of western style knives the past couple of years, I've recently come to realize that my $25 chinese cleaver is I reluctantly admit the most versatile of the lot. The wide flat surface is extremely useful for bashing garlic and other semi soft items and transporting chopped foods. The height of the knife allows cutting with a single stroke and also chopping up large stacks of vegetables, unlike chef knives where I often find myself "running out" of steel. The almost 90 degree corners allow for delicate cuts when needed. Almost like having a chef, paring and cleaver all in one. And probably the most useless in mind has been a 6" utility knife.
  9. What Chinese sweet pastries, candy and desserts do you like? Are there any that you used to eat as a kid but can no longer find them? (Edited - Just ignore this part if it's not relevant to you. Was just wondering about this.) Do you prefer Western sweet pastries / candy / desserts to Chinese ones?
  10. Hot pot (huo guo) is a modern Christmas Eve tradition in Shanghai, where my wife is from, and we've made it a family tradition here (not always on Christmas Eve, for logistical reasons, but close to it). We've taken to using a butane burner on the table, since no UL-approved electric hotplate will keep the stock continuously simmering when you load it up with goodies. Last year I bought a double-compartment pot which (despite the warnings from others) showed no leakage between the two compartments. Some of the stuff we throw in is: - A variety of thin-sliced meats (beef, pork, chicken, mutton) - Fish - Fish balls (and sometimes pork balls) - Shrimp in the shell - Bean Thread - Thin dried noodles - Fried Tofu - (Sometimes) whole eggs in the shell - Leafy green stuff that I never eat Does any one else out there do this? What do you toss into your hot pot? Any favorite recipes for dipping sauces? (We're always looking for new ideas.)
  11. Folks I have been cruising through this forum and I am struck by one thought, you are by and large discussing American Chinese food. My wife and I are living in China and rather than spend the next eight hours replying to posts trying to enlighten a few posters I have started this thread for one purpose. If anyone wants to know about real honest to God authentic Chinese food as it is made in China ASK ME. I will tell you and if I don't know the answer I will find it for you as some of my close friends here (guanxi baby!!) are traditionally trained chefs born and bred in the PRC. I am not the expert but I will translate for you what they say and give you this westerners take on the culinary landscape. So let 'er rip people...
  12. There has been ample discussion on chowhound, here, and other food sites about dim sum. Does anybody have a recommendation for the best place to have a moderately priced chinese dinner in Oakland's chinatown? (Especially with one's 60 and 70-something parents along) Their favorate place seems to be Little Shin Shin on Piedmont avenue. I'd like to expand their horizons towards chinatown. Has anybody tried Legendary Palace for dinner perchance?
  13. Any recommendations for eating in Englewood area. A restaurant where the noise level allows conversation.
  14. What Chinese cookbooks are your favorites? Most helpful? Least helpful? Why?
  15. I just got back from Vancouver, and had an experience that reminded me of Titus Wong's query about cooking ong choy--back on the favorite chinese veggies thread. Titus said his ong choy was always tougher than what he remembered, and a bunch of us shared our cooking tips. Well... As many of you know, Vancouver is considered one of the best places for Chinese food in North America and you can easily find Chinese food stuffs there that are still unusual in the U.S. So, we were at an upscale Hong Kong style seafood restaurant and ordered ong choy. When it came, the stems were yellower than I was used to, plus they were flatter. My mom perked up and told me that it was "water" ong, not the usual ong choy I've always eaten. I pressed my mom and my dad for more info. They said that the "water" ong is actually grown in water, unlike the ong choy I get in the Bay Area, which is of a species grown in soil. I was very puzzled, since I always thought that all ong choy was grown in water, but they insisted that that was the case. The "water" ong choy is thus more crisp instead of crunchy (does that make any sense?), and indeed was the case. It was a subtle difference, but the choy was definitely less fibrous and more delicate and giving. So, Titus, now I'm wondering if what you were talking about had nothing to do with cooking techniques at all but everything to do with the kind of ong choy you were comparing your efforts to?
  16. Bought some beautiful fresh winter bamboo shoots in Bklyn. Chinatown. They're from China -- $1.98/lb. Three pieces cost $2.50. I peeled them by removing the outer layers with my fingers until the woody covering was gone, leaving just the tender interior part of the shoot. I trimmed and discarded any hairy or discolored edges as well as the fibrous part of the tip. I then blanched the bamboo shoots in salted water for 20-25 minutes, then drained and rinsed them. They came out with a great crisp, crunchy and tender texture and a delicate flavor, ready to put in a stir fry or braised dish. Both yesterday and in the past, I have noticed that I have a reaction to fresh bamboo shoots. They seem to make my tongue break out and create a tickle in my throat. To mitigate this I cut the BB shoot in pieces and then briefly blanched them a second time before using them in a recipe. Anybody have any experiences prepping and cooking with fresh bamboo shoots? My grandmother never taught me the classical bamboo shoot preparations, just blintzes. Anybody know about my allergic reaction or experience a similar thing?
  17. I am intending to cook a Singaporean recipe (of obvious Chinese origin) for a soup which includes the above as an ingredient. I have ascertained the Latin name from Terry Tan's Cooking with Chinese Herbs and understand that it is a dried root, mainly used by the Chinese in broths and soups for medicinal purposes. Has anyone had experience of the stuff? e.g. Does it in fact taste so foul that I would do better to leave it out? Or the contrary? And how easy might it be to find? Could I get it in a Chinatown supermarket or do I need to go the the Chinese herbalist next door? Of course I can find out all these things myself by trial and error, but I would be interested in any knowledge from others. v
  18. (Edit: This thread is a split of several posts from the thread on Jean-Georges Vongerichten's new Chinese restaurant, "66," in New York City) ----------------------------------------- I'll tell you what I'm hearing, and I bet this is true: you're all talking about technique. That's clearly an area in which Jean-Georges Vongerichten is going to have to play catch-up. I think he can get there -- the guy can do anything -- but that's where he's weak. But here's where he is totally going to kick the ass of every Chinese restaurant America has ever seen: he's going to have the best product. The reality is that most Chinese restaurants -- even the very high-end ones -- get crap-ass product when you judge it by the standards of top-tier haute-cuisine restaurants. I mean, when is the last time you had an excellent piece of beef in a Chinese restaurant? Never, if I may be so bold as to answer for you. It just doesn't happen under any normal set of circumstances. But if Jean-Georges Vongerichten is buying beef, he's going to get it from a serious supplier and it's going to be steakhouse-quality. This is where he's going to be the market leader: ingredients. Now let's see if he can get his kitchen up to speed on cooking those ingredients. If he succeeds at that, will anybody be able to touch him? I don't think so; not until the whole Chinese restaurant community moves into a new era in order to catch up.
  19. I often enjoy this: http://www.flickr.com/photos/foodiejenius/2307464772/ when eating out at local Chinese restaurants so I was wondering, does anyone have a fool-proof recipe for it? The version I prefer is tofu and seafood. Also, I'm pretty confident that I can taste the sesame oil in the smooth sauce. It's so good with white fluffy rice
  20. I enjoyed this zhua fan at a party last weekend. The cook said it was not Chinese but is Asian. She sent me the recipe and it contains shredded carrot, lots of cumin, cubed lamb, onions and raisins. The whole thing was done in a roaster in the oven. It was very good. Anyone familiar with this?
  21. Tarantino, you did it again! It was a fabulous Chinese new year Banquet at Joe Poon's studio. Pics to follow. Anyone else take pics beside me? I think I missed some of the courses! I am a poor food pornographer. Damn near 70 of us (and about 20 newbies) partied, laughed and ate and just devoured the heck out of Joe Poon's hospitality. What a great DDC night. Kudos, Jim!
  22. I am interested in getting recipes for the various dishes shown in the film Eat, Drink Man, Woman. I am especially interested in getting a recipe for the runny abd sticky Chinese/Mandarin pancake dough shown towards the end of the movie.
  23. Hi Everyone Anyone got good Scallop recipes they would like to share? I have 3/4lb of King Scallops -diver caught - but out of their shells. - If they were in the shells I'd steam with alittle soy and ginger.... a couple of weeks ago I had Scallops in XO sauce at aChinese restaurant in London and it was delicious - I have no XO or time to make it.... what else can you all suggest? Thanks - if it turns out okay I will photo and post! William
  24. I want to make lo mein as a side dish tonight, but with homemade noodles. Using regular wheat flour is there a difference to make Chinese style? No eggs I assume?
  25. Lately, I've been increasingly interested in the different varieties of Chinese pancakes -both sweet and savoury (but much more leaning towards the latter). There's Peking pancake for duck (uhh not sure of its official name), popiah, green onion pancake, crisp red bean pancake and...well, that's as far as my knowledge reaches. Please help shed light on the other varities! I've seen some really peculiar ones lately and the combinations of foods you eat with the pancakes are ENDLESS! I figured it'd be a nice change from eating noodles and rice all the time -having crisp onion pancake with lamb as dinner for eg. I'm drooling... On to another note, has anybody here ever tried making Chinese pancakes (in any particular form at all)?
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