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Found 1,126 results

  1. The Asian grocery that I've been frequenting lately has a variety of Chinese sausages. I've never cooked with them before, but I'd like to. Most are vacuum packed and produced in either the US or Canada. I was wondering if anyone had any brands they liked and any favorite uses. Thanks.
  2. What is rock sugar usually used for in Chinese cooking (from which part of China)? I see it for sale all the time in Chinese grocery stores large and small in Flushing, Queens, New York, and Chinatown in Manhattan. Oh, and what about those dried sweet potatoes? They are so ubiquitous, but I can't see the merit in them. I bought a bag once, only to find out that they taste just like fresh sweet potatoes that have been dehydrated and made overly chewy. Someone told me that Chinese mothers give them to their toddlers to help them develop their jaw muscles, but I find it hard to believe that's the full explanation.
  3. 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."
  4. If you are Jewish (especially New York Jewish) you know why this link is seasonal. It's a fascinating dissertation, and at the same time kinda funny for its seriousness. (Maybe we just like Chinese food because we're smarter.) Safe Treyf: New York Jews and Chinese Food
  5. 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
  6. 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
  7. I am having a dinner party on Sunday...for about 16 people. They requested dim sum as it is not readily available in our small city. So far, I have made beef meat balls, har gow, sui mai, curry chicken in puff pastry, chicken/lapchung/mushroom steamed buns, sticky rice in lotus leaf. I will also have ribs in black bean garlic sauce and a lomein with lots of vegetables. Questions: Can anyone suggest a good or complimentary order to serve up these items? What would be a good soup to serve with this? I know they would love hot 'n'sour or congee...but I feel these would be "too heavy". How about dessert? I was thinking of red bean/lotus nut soup and fresh fruit tray? Tea would be best? BTW, I am new to the forum, and I am having a blast reading all the posts! Thank you
  8. I love Shredded Pork and Szechuan Pickled Vegetable Soup, Peking Duck, Soup Dumplings, Frogs Legs with Ginkgo Nuts and sooo..... many other dishes. Live for esoteric and delicious Chinese banquets. But I'm not ashamed to admit that I like Chicken Chow Mein too. I didn't eat it as a kid too often. I usually went for egg rolls, spare ribs, lobsters (when mom and dad were feeling flush), and when it was chow mein time, if I ordered it, it was subgum style - which was really more like diced chicken with almonds than chow mein. As an adult I cook compulsively, frequently having guests over for elaborate Chinese dinners. I might make spicy wontons, steamed fish, oxtail, scallops with egg white etc. But then, every once and a while, I slip in some homemade chicken chow mein. It has freshly poached chicken, good stock, lots of fresh onion and celery, beansprouts and homemade crispy noodles. I love the flavor of the sauce when all the vegetable juices mingle with the stock - good stuff, not authentic, but delicious nonetheless. What's your take on chow mein? Chow mein stories anyone?
  9. There are apparently 8 basic cuisines in Chinese cooking. I have tried only three of them, though I have had Cantonese, Szechuan, Fujianese, Shanghainese, Taiwanese, Chao Chow, Jilin and Liaoning styles. Where can I try the remainder in Philadelphia, or baring that, non-Cantonese? I love New Joe's Shanghai, so you can begin after this great place.... These are the styles I want to try: Beijing Shandong (Jinan and Jiaodong) Jiangsu/Huaiyang Zhejiang (Hanzhou, Ningbo, Shaoxing) Hunan Anhui Any ideas?
  10. I'm posting this because I just had a great meal from one of my favorite Chinese/Pan-Asian place in CT, Char Koon in South Glastonbury, CT. They have the standard Chinese-American fare, Beef with Broccoli, General Tso's chicken, but then also have unusual dishes which they describe as "pacific rim/southeast-asian." It seems to me a mix of Thai, Chinese, Indian and I don't know what else. They have a section of the menu devoted to noodle dishes. Tonight I had their vegetarian dumplings, which were great. I can't describe what was in them except for the fact that they had some type of greens. I also had their Spring Rolls, which have shrimp and bok choy (i think) in them. For some reason i am addicted to them, they are very light tasting, compared to spring rolls i get normally in a thai restaurant. I also got their Hot and Sour soup which had Tofu and Mushrooms, and was very spicy. My meal also made me wonder about other good Chinese restaurants in CT. In a previous post someone mentioned Taste of China in Clinton. I've never been there, but want to try it. I've also always wondered about Great Taste in New Britain. It gets a 25 for food in Zagat, which is the highest for Chinese in the state. Has anyone been there? What are some other exceptional Chinese restaurants in the state?
  11. It's finally summer (in the Northern Hemisphere) and this may be the year where tapioca drinks get really big and go mainstream. What do you like? Almond milk, flavored teas, or watermelon juice. Do you prefer black balls (sago) or traditional tapioca? Any favorite venues?
  12. What do you want in a wonton? Served in soup, in a spicy sauce, fried crisp? What do you want to have it filled with? What shape fold do you prefer? There are a number of 'styles'. Where can you find great ones? New-style wontons? Where? Which ones are good? Wonton stories?
  13. Introduction I spent the weekend in western Hunan reuniting with 36 people I worked with for two years starting 20 years ago. All but one, 龙丽花 lóng lì huā, I hadn’t seen for 17 years. I last saw her ten years ago. One other, 舒晶 shū jīng, with whom I have kept constant contact but not actually seen, helped me organise the visit in secret. No one else knew I was coming. In fact, I had told Long Lihua that I couldn’t come. Most didn’t even know I am still in China. I arrived at my local station around 00:20 in order to catch the 1:00 train northwards travelling overnight to Hunan, with an advertised arrival time of 9:15 am. Shu Jing was to meet me. When I arrived at the station, armed with my sleeper ticket, I found that the train was running 5 hours late! Station staff advised that I change my ticket for a different train, which I did. The problem was that there were no sleeper tickets available on the new train. All I could get was a seat. I had no choice, really. They refunded the difference and gave me my new ticket. The second train was only 1½ hours late, then I had a miserable night, unable to sleep and very uncomfortable. Somehow the train managed to make up for the late start and we arrived on time. I was met as planned and we hopped into a taxi to the hotel where I was to stay and where the reunion was to take place. They had set up a reception desk in the hotel lobby and around half of the people I had come to see were there. When I walked in there was this moment of confusion, stunned silence, then the friend I had lied to about not coming ran towards me and threw herself into my arms with tears running down her face and across her smile. It was the best welcome I’ve ever had. Then the others also welcomed me less physically, but no less warmly. They were around 20 years old when I met them; now they are verging on, or already are, 40, though few of them look it. Long Lihua is the one on the far right. Throughout the morning people arrived in trickles as their trains or buses got in from all over China. One woman had come all the way from the USA. We sat around chatting, reminiscing and eating water melon until finally it was time for lunch. Lunch we had in the hotel dining room. By that time, the group had swelled to enough to require three banqueting tables. Western Hunan, known as 湘西 xiāng xī, where I was and where I lived for two years - twenty years ago, is a wild mountainous area full of rivers. It was one of the last areas “liberated” by Mao’s communists and was largely lawless until relatively recently. It has spectacular scenery. Hunan is known for its spicy food, but Xiangxi is the hottest. I always know when I am back in Hunan. I just look out the train window and see every flat surface covered in chilis drying in the sun. Station platforms, school playgrounds, the main road from the village to the nearest town are all strewn with chillis. The people there consider Sichuan to be full of chilli wimps. I love it. When I left Hunan I missed the food so much. So I was looking forward to this. It did not disappoint. So Saturday lunch in next post.
  14. I picked up a dried fish maw from a Chinese store, with the goal of making Chinese fish maw soup. Does anyone have a good recipe or good ideas/advice on how to make soup with fish maw? I searched my Chinese cookbook collection and couldn't find one single mention of this soup. I found a few recipes on the internet, but I'm not thrilled with any of them. Thank you for any replies!
  15. At the time one is puzzled by the perplexing question of the first Creation of the earth and of man, or troubled about the sources of defeat or victory and success or catastrophe in the Iliad and the Odyssey, some of us are simply pursuing a passion toward the baby pig. Of several conversations I had with Ms. X (an eGullet dining companion), there was none that did not contain a reference to the baby pig she recently tried at New York Noodle Town. Well, since Montaigne wisely noted that among three classes of philosophers (those who claim to have found the truth; those who deny that truth can be found; and those who confess their ignorance and go on searching) only the last are wise, we decided to pursue our search for the truth about the perfect baby pig by setting a lunch date to be held at New York Noodle Town. Using self-exploration to help illuminate the world may be quite noble in some instances but very disturbing in others. In my case, not taking into consideration the late hour we set for the lunch and leaving the house with nothing but three grapes consumed in a hurry, which added to a quite elaborate symphony successfully conducted by my stomach while passing by China town’s cozy little restaurants and cafés with their enticing smells teasing my senses with the provocative images of delightful and tempting food, wasn’t very smart. Well, the good thing about the bad thing is that everything comes to an end, and, in my case, it was the end of my sufferings as soon as the three of us were seated at a cozy table for four. “I am so hungry! All I had today were three grapes,” said Ms. X while browsing the menu. If one could ever think of a better time to start believing in fate or telepathy or any other weird stuff, that certainly was a good one. Not just any hunger, but the “hunger of three grapes” and the thoughts of the baby pig added a communal sense, and bonded us for life. We ordered: Barbecued baby pig Salt baked seafood combination Roast duck with flowering chives Sizzling casserole with chicken and Chinese sausage The baby pig served at room temperature was certainly a star. A nearly perfect execution of crisp skin and tender baby flesh provoked no less than cute little sounds of satisfaction exchanged among us all, not overlapping but rather creating a perfect harmony. The meat was a little tiny bit too salty for me, but again, I may just be a supertaster. The salt baked seafood combination wasn't as good as I remembered it from two years ago. More or less crisp while still hot, it turned soggy upon cooling, like a balloon losing air. The roast duck with flowering chives was very good indeed. Not as crisp as it would’ve been had we ordered duck separately from the chives, the meat was very tender and added a certain ducky flavor to the chives that was definitely worth trying. What I liked the most was that the dish was not overwhelmed with the flavor of the brown starch sauce, contrary to what we had at New Lok Kee in Flushing. The sizzling casserole was quite sizzling when it was brought to our table. We all agreed that it wasn’t spectacular, but pretty good. To be fair, though, we were quite full by that time. I’ll let others chime in with more details. Overall, the food made us happy, and that is probably the best praise one can give. As to Montaigne, he was wrong. We did find the truth about the perfect baby pig in New York Noodle Town.
  16. Do you have experience of Chinese restaurants in London. If so, any comments? v
  17. I'd be interested in some examples of dishes in which certain Chinese wines are utilized for braising (e.g., in certain abalone preparations), are included in a marinade or sauce or are otherwise deployed. What might the unusual taste or aroma qualities of certain Chinese wines utilized in cooking be, in your assessment?
  18. Shrimp with Lobster Sauce. When did you first eat it? Where do you like to eat/order it? What do you expect when you order it? What color is it's sauce? Is it authentic or Americanzied Chinese food?
  19. One of my favorite shops is a hole-in-the-wall on the west side of Mott St (NYC) just south of Grand. It sells only dried fish. Must be more than 100 different types. Everytime I walk by I marvel at the variety and wonder what they're all used for. I know I'm supposed to be the expert here, but hell my Jewish grandmother never taught me about this stuff. Neither did my professional chef mentors. Any toughts/experiences/recipes?
  20. As you may tell from my name, I am very into Chinese food, and would be thrilled to find a reliable, good, reasonably priced Chinese restaurant. Full Kee in DC's Chinatown is good for standard Cantonese dishes (and their "delicacies"), and there are a few places scattered around NoVA that are good if they know you and understand that you are not afraid of authenticity (and of course A&J is great, IMHO). But this seems like slim pickings for a major world capital. Anyone else have some spots they'd care to share with me?
  21. In a post on the hoisin thread Anna N asks for some ideas for dipping sauces for egg rolls. Any thoughts?
  22. Just as the French appreciate grenouilles, the Chinese have dishes featuring a type of frog in their repertoire. Have members sampled frogs at Chinese restaurants, or attempted to purchase frogs purchased in Chinatown?
  23. It looks like a gathering at my flat is going to coincide with the first day of the Chinese New Year, and I'd like to observe the event as far as my cooking/sourcing skills will allow. Does anyone have any suggestions for food, ingredients, or serving? I'm open to both traditional and "nouveau" ideas. So far I'm leaning towards doing a more "Euro twist" approach, but that's probably more about not knowing where to start rather than trying to avoid real Chinese dishes. I've been toying with the idea of kicking things off with lychee martinis, lotus root crisps and Sichuan peanuts, but that's as far as my thinking has gone. Does anyone know if peach blossoms smell/taste of anything? Or for that matter, where I'll be able to find them in London in February?
  24. but this is just pushing us toward the debate...that's why I hate cantonese food, its BLAND! Well, maybe not in Guangzhou, but I have a friend that insists on cooking cantonese here in the US, and to everything she cooks, I must add la jiao or jiang you or something so that it actually has flavor...
  25. Wowotou buns ( 窝窝头 wō wō tóu), also known more simply as wō tóu are originally from northern China. The name means "nest" and they come in many forms. These are the ones I use. As you can see, they are usually stuffed with whatever the cook decides. These are stuffed with spicy pork and pickled greens, but I've also served them with a seafood stuffing. This is the recipe I usually use. 窝窝头 350 grams all-purpose/plain flour 150 grams black soya bean flour 3 grams instant yeast 260 grams milk Mix the flours well, dissolve the yeast in the milk and stir into the flour until a dough forms. Knead the dough until smooth. Cover with plastic wrap and leave in a warm place until double in size. Sprinkle flour on the chopping board, knead the dough, adding more flour if too wet. until all air is expelled and the dough has a smooth surface. Form the dough into six even-sized balls and rub between the palms until smooth and round. Flatten slightly, then use your thumb to press the dough into a nest shape. Steam covered for 30-35 minutes. Note: The flours used vary a lot. Corn or sorghum flours are very popular, but I don't like corn and sorghum isn't the easiest to find here in southern China. Use what you like, but the overall quantity for this recipe should be 500 grams. It has been suggested that pure corn flour is too sticky, so probably best to mix it with regular wheat flour. They freeze well. Recipe adapted from 念念不忘的面食 by 刘哲菲 (Unforgettable Wheat Foods by Liu Zhefei). This isn't a direct translation, but retelling of the gist. Any errors are mine. Not Ms. Liu's.
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