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Found 1,121 results

  1. Is there anything better than mediocre in Center City for Chinese delivery? I live at 15th and Locust....
  2. 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?
  3. 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.
  4. 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?
  5. 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.)
  6. 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...
  7. 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?
  8. Any recommendations for eating in Englewood area. A restaurant where the noise level allows conversation.
  9. What Chinese cookbooks are your favorites? Most helpful? Least helpful? Why?
  10. 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?
  11. 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?
  12. 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
  13. (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.
  14. 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
  15. 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?
  16. 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!
  17. 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.
  18. 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
  19. 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?
  20. 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)?
  21. In Chinese (hopefully I'm copy pasting this right) 豆乳鍋 and in Japanese 豆腐の豆乳鍋. I'm not so sure whether this is a Chinese or Japanese creation although admittedly, my first (and sole) experience had been at a Japanese restaurant. Googling it, I've found many results linking to Taiwan. Anyway, that aside, who here has tried it? What are your thoughts? Yay or nay? From what I recall, it was sort of rich, being slightly (just a tad) creamy. In that respect, I felt like I was eating seafood laksa hotpot-style. Very interesting indeed; I'm tempted to try it at home (or maybe even plain milk...or coconut milk?!). I've heard stories that soymilk hot pot is great in nutritional value but I can't be too sure myself. Food porn http://www.flickr.com/photos/osakajon/93089572/ http://www.flickr.com/photos/hawaron/2541120587/ http://www.flickr.com/photos/radicalpudding/126408429/
  22. The following is a true story. A couple of years ago when I was writing my Asian Dining Rules book I was in a Chinese restaurant and I spied, behind the cash register, a copy of a magazine called Chinese Restaurant News. I asked to look at it and, although the thing turned out to be in Chinese, I was able to extract an email address. This led me to Betty Xie (pronounced "shi-eh" or close to that), the editor-in-chief of Chinese Restaurant News, which is the industry journal for America's 43,000+ Chinese restaurants. I interviewed her and, in addition to an actual interview I included in the book, I found her to be a wealth of information about an industry that -- on account of the language barrier and the fact that the bulk of Chinese restaurants are small family businesses without publicists, investor-relations departments, public filings, etc. -- can be tricky to research. A little less than a year after that (this takes us to a little over a year ago), Betty invited me to something at the Javits Center in New York called the Top 100 Chinese Restaurants in the USA awards, followed by a gala banquet at the New Yorker hotel. I had never heard of the Top 100 Chinese Restaurants in the USA awards, but the invitation indicated that this was the fourth annual iteration of said awards. I thought to myself, "It's going to take a long time to give out 100 awards." (We call this "foreshadowing.") It was a spectacle of expectation-shattering proportions. The area of the Javits Center that was set aside for the awards ceremony -- and as you can imagine it was a large area -- could not contain the crowd. Martin Yan was there to present the awards, as was Miss Asia. It turned out that the Top 100 is a bit of a misnomer. It's actually the top 100 restaurants in each of 10 different categories (e.g., buffet, takeout, Chinese regional cuisine). This makes sense from a taxonomy standpoint, because you don't have buffets in Ohio competing in an apples v. oranges showdown with Grand Sichuan International in New York. Needless to say, giving out 1,000 awards takes a lot longer than giving out 100 awards, especially when the owners of each winning restaurant need to be photographed with Martin Yan and Miss Asia. Incidentally, I say Miss Asia singular because that's how it was represented, however there were actually six or seven Miss Asias in attendance representing various subdivisions of Asia. Miss India was particularly winsome. At the time I thought about using a photo of me with Miss India as the jacket photo for my book, but we opted to go with a cover design that didn't include a photo. The banquet was even more of an off-the-hook happening than the awards ceremony. It was like a cross between a wedding, an inauguration ball and a variety show on Chinese-language cable television. There were something like 10 very good courses of food and an incredible amount of beverage served to hundreds of people, and my editor Gail and I were I think the only two non-Chinese-speaking people in the room. All the speeches, videos and later the karaoke, were in Chinese. Occasionally I could pick out English words like, "New York City!" or "Martin Yan!" I kept thinking, "This spectacle is occurring here and no white people know about it." At the time I wrote a short front-of-the-book piece about the awards for a magazine (which I think still hasn't been published). In researching that story I learned a little about the awards process. A restaurant applies for an award and, presumably, pays a fee to cover the evaluation process. A "mystery diner" working for the AboutFace corporation visits the restaurant anonymously and files an extensive report, which forms a big percentage of a restaurant's score. There's also a consumer-feedback component and an editorial panel that evaluates the restaurant based on reputation, standing in the industry, etc. All these numbers are crunched together and the rankings come out of that. This past October my book came out. Soon after, Betty Xie contacted me and said she wanted to do a story in Chinese Restaurant News on me and the book. She interviewed me and a few weeks later the November issue of Chinese Restaurant News arrived in my mailbox. Some time in the course of the previous year or two, I had kind of forgotten that the magazine is in Chinese. Here's an idea of how the article looked: I thought it might be culturally insensitive to be as amused by seeing myself giving an interview in Chinese as I was, however I showed it to several Chinese people and they assured me they found it even more bizarre and hilarious than I did. Shortly after that, Betty contacted me again. The fifth annual awards were coming up and, she said, they're really planning to up their game this time (Chinese Restaurant News and its parent company, which also publishes several other industry magazines, are the driving force behind the awards). The awards ceremony and gala were to be held at the Rio hotel in Las Vegas. And, most relevant to me, they wanted to publish a dining guidebook covering all the award-winning restaurants, in English, and they wanted me to be the editor. It seemed like a fun opportunity, so I said yes. Within days I started getting emails from various staffers at Chinese Restaurant News, including one asking what flights I wanted to be on in order to give my speech in Las Vegas. What speech in Las Vegas, you may ask? I had no idea and, as I write this, I will be giving the speech in about 40 minutes and I'm still not quite sure what it's about. I mean, I know it's about the book but I'm not exactly sure what I'm expected to say. Then again, I was not sure what I was expecting to say last night either. At the welcome cocktail reception, Betty Xie got up to speak in Chinese. What I heard was along the lines of, "chinese... chinese... LAS VEGAS... chinese... chinese... RIO HOTEL!... chinese... chinese..." and then, ominously, "...chinese... chinese... DINING GUIDE... chinese... chinese... EDITOR... chinese... chinese... STEVEN SHAW!" All of a sudden she's motioning for me to come up on the stage. She thrusts a microphone into my hand and whispers "Say something Steven." So I give a little impromptu speech about what we're doing, then people applaud, then someone comes and gives my speech again, in Chinese. More applause. I go down to get off the stage and go get a drink, and a Chinese couple comes up to me. The matriarch says they own a restaurant in South Carolina, can she have a photograph with me? Sure, I say. So her husband photographs her with me, then she photographs her husband with me, then someone else photographs all three of us. By now a small line has formed of people wanting to be photographed with me. I estimate I was photographed with about 70 different people. It took about 40 minutes. I have to go give my speech now. I'll check in later with an update if I can. For now, I'll leave you with a page from the event brochure. As I mentioned at the beginning of this post: all true.
  23. Inspired by some wine I bought, I want to take a stab at Szechuan style cuisine. Help me prepare Szechuan or Szechuan style food in my home kitchen. Right now, I am looking for the spicy Szechuan food (though I understand it's not always spicy). I do have some Szechuan peppercorns. I also understand that chilies are a big part of the spice in this style. Living in Texas, I am no stranger to chilies. Both fresh and dried. Fresh jalapenos and serranos are comon items in my kitchen. For dried, I have guajillos and arbols on hand. Do these work in Szechuan cooking, too? What about meats? Beef, pork, chicken.. I like it all. Seafood, too. (shrimp, scallops, etc.) For preparation, I want to start with pretty easy and not too many ingredients. Simple stir fry is always good. something I can knock out pretty quickly on a weekday if I do some prep work the night before would be awesome. Easily obtainable ingredients is key, too. So, tell me what to do! I want to get cooking.
  24. Can someone tell me how to make tofu dumplings like the sister in Eat Drink Man Woman was making? I can't find anything here or online. Or were they made up for the movie?
  25. I picked up a small container of pork fu at the asian market I usually go to. Its dried shredded pork flavored with soy. How is this generally used? The results of my googling haven't yielded much that looks very...well...asian. Thanks in advance
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