Jump to content

Search the Community

Showing results for tags 'Chinese'.



More search options

  • 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

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


Website URL


LinkedIn Profile


Location

Found 1,121 results

  1. I have read and been told about several methods for seasoning a Chinese Yixing teapot. All assume you are going to use only one type of tea for the pot. One suggests boiling it in a pot with used tea leaves of the type you plan to use in the pot, then letting it soak for a few hours. Another suggests steeping new tea leaves in it for three hours. A third method, told to me by a Chinese aquaintance, who says it is used by tea professionals in China, is to steep new leaves in it and then leave it in a cool spot for three days. I have tried a modification of these that worked okay, but not as well as I expect that the three day soak would producce. What method do you use? Any of these or something different?
  2. Yesterday I saw, for the first time, some FRESH ju ju be on sale in the Milpitas 99 Ranch market. I never had the fresh ju ju be before, only the dried one in Chinese soups. I didn't what to expect so decided not to pick up the whole bag (more than 30 in all). Have you eaten fresh ju ju be? How would you describe the taste and texture? Are they crispy like fresh pear/apple?
  3. Apologies if you've also seen this on Chow, but I need to spread my net... I would like to get a nice selection of Chinese cured meats for someone in Montreal who is a former Chinese chef. He is very particular abut the quality of Chinese foodstuffs and I would like to get him something that may not be readily available in Mtl and is of very good quality. Some things may include: lap cheung (Chinese sausage), guan cheung (pork and liver sausage), lap yuk (chinese bacon), lap op (dry-cured duck legs). Am willing to go anywhere downtown or near the Pacific Mall / Hwy 7 area. Recommendations for good Chinese roasted duck or pork would be great as well. I'm planning a trip to Montreal the second week of Oct. and I would like to bring a nice selection of items. Any other suggestions for special savoury Chinese foods would also be great I used to buy Asian cookies and pastries from T&T as gifts but he's now borderline diabetic and I need to change my approach. Thanks.
  4. A few restaurants in our town serve the dish "Empress Chicken" ("Kwai Fai Gai" in Cantonese). Invariably, they serve the chicken chilled. Not in room temperature, but chilled in the refrigerator. To me it seems that Empress Chicken is just the same as White Boiled Chicken (Bak Jum Gai). Am I off? What is the difference? And why chilled? I can understand serving it in room temperature. But why deliberately refrigerate the chicken before serving?
  5. Many years ago in Vancouver I discovered that the Chinese restaurants there didn't try to "withhold" food from Westerners (with such famous lines as "You won't like that") as so many US restaurants have historically done, so while I was there I became a regular at a place near my hotel and pretty much feasted on all the things they had to offer and all the things in the tanks, and I certainly ate the heads-on shrimp (salt and pepper style). When it was too late and we were leaving the last night I asked the guy who had gotten to know me (as an adventurous eater) what he thought the best preparation of the live shrimp was and he said without hesitation "Egg Foo Young". So how would you do it? I mean, would they take them in and shell them, or cook them and shell them, or what would they do? I took it from the way he said it and how willing he had been all week to let me order stuff that this was a traditional preparation?
  6. In a recent topic, "egg drop soup" was mentioned as one of the iconic American-Chinese dishes. Not being American-born, I just don't understand why this simple soup has been accepted and regarded as almost a representative of Chinese food. To me, the soup is rather simple: Chicken broth (or some other broth) with some carrots or green peas or water chestnuts added, and some egg-stir "dropped" in, and thickened with corn starch. It is almost over-simplistic. I doubt it if you can find "egg drop soup" on a menu in Hong Kong or elsewhere in China. So what makes egg drop soup so popular in the USA? (Or Canada/Europe/Australia)
  7. I'm having some troubles with my wok and I was wondering if maybe some of you guys could offer a little insight. It's a 12" flat bottom wok that I use to cook on an electric stove top, I'm not sure what kind of metal it is made from, but it has little ridges on the underside. Anyways, I season it regularly with expensive peanut oil and have never had a problem with it. But over the last week or two it has been losing it's non stick. Fried rice has been sticking to the bottom in huge quantities, noodles in broth have been sticking and even pot stickers and vegetables. Sure, rice and noodles stick a little anyways, but the amount that sticks now is just ridiculous! I am not doing anything differently, and I'm cooking over high heat, using the same oil as normal and stirring everything like I normally would. It's just when I put things in after the oil it sticks right away to the bottom of the wok. I have seasoned the wok in an attempt to restore it, but oddly enough when I put the cold oil into my hot wok it smoked and then burst into flames as I was swirling it around. And this is with the same oil I have used for ages, Knife Brand Peanut Oil. Not recycled oil, fresh from the jug. What could it be that I'm doing wrong? I take care of it very well, but for some reason it is mad with me. It's only a year and a half old, and it's the first cooking vessel I ever got. What can I do? Thanks, this forum is great. My wok
  8. 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.
  9. 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!
  10. Am trying to work out the Chinese name for these boiled dumplings. The filling is generally made only of prawns and cloud ear funghi, and perhaps bamboo shoots - with a "fun gor" type wrapper; that is, a frilly wheat flour type, not rice pastry. And in yum cha restaurants where they serve from carts, these are always kept on a dedicated cart with boiling water, and a serving boiled to order at the cart - sometimes this is the same cart that serves the gai lan with oyster sauce. Dipping sauce is generally a mix of soy, sesame oil, sugar, sliced scallions, ginger and chilli. I simply cannot hold out till next yum cha visit to ask the trolley ladies, so please sally forth with your wisdom, dear eGulleteers!
  11. Can anyone recommend a good Chinese cooking class in Beijing, Chengdu or Hong Kong? My wife and I are going to travel to China on vacation and have enjoyed these types of classes in other countries and thought there must be something similiar in China. We are looking for a half-day or full-day class. Thanks for your help.
  12. I am curious about this Shanton Broth that's frequently mentioned and used by Iron Chef Chinese, Ken kenichi. Google search turned up several versions. I am just wondering, since Shanton is a distirct of Guandong, if there is an origianal version of this Shanton Broth. Morimoto'sShanton Broth used in his Crab soup recipe.
  13. 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?
  14. 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!
  15. 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.
  16. 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.
  17. "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?
  18. 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!
  19. 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
  20. 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...
  21. Used to wait tables at a Chinese buffet in Alabama years ago. The owner had to finally ask me to cut down on eating three plates of the cold mussels... now it's summer, and I'd love to reproduce it. As I remember, the mussels were dressed pretty simply in a classic combo of flavors (soy, sesame, garlic or shallot, ginger, ?scallion, a bit of sweetness). I could wing it, but would rather draw on a traditional method. Anyone else know this one? Advice? Bupkus on Google...
  22. Does anyone have a recipe for the peach shaped birthday buns (壽包) that they can share? It's my mom's 70th birthday and I would love to conclude the dinner I'm making her with some of these. I've made steamed buns (Char siu bao) before so I think I'm ok with the dough, but if someone can give me some pointers about the shaping and filling I would really appreciate it.
  23. 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?
  24. I was wondering if the fine folks here would mind sharing a recipe for chung, or rice dumplings. The picture below is of one from a kind lady who runs a food cart near Yale New Haven Hospital and medical school. It is in a lotus leaf that she carefully removes before serving. It is filled with vegetarian meat and mushrooms. The rice appears to be glutinous brown rice and peanuts. Any advice would be appreciated. The rest of the food here is a basil tofu, pak choy, cabbage, and some vegetable pickles. Dan
  25. I've been wanting to make wonton broth like the ones back in Hong Kong. I found some dried stockfish (Dà dì yú - 大地魚), which is what is used in stock if I remember correctly. However, in one of the sealed bag, there was a black, fuzzy caterpillar like bug crawling inside. That freaked me out a little and I just didn't want to get any from that brand, which was the only one available. So, I am thinking maybe I can make my own dried fish. I believe it is flounder I need to start with. I was thinking of just getting one fresh, clean it and then stick it in the dehydrator. Anyone tried that before? Also, in the bag that I didn't purchase, were quite a few star anise. Not sure what they were doing there. Perhaps store together to give the fish flavor. Anyone know?
×
×
  • Create New...