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Found 1,120 results

  1. Hest88

    Clams with Basil

    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?
  2. canucklehead

    Clay Pot Rice

    I am craving clay pot rice with cured meats... and would like to try to make it at home. I had always assumed that you cook the rice as per a normal pot (high heat to bring to a boil and then very low heat to cook through). But I've seen pictures of clay pots with jet engine burners at very high heat for claypot rice. I want to have a good amout of crunchy bits on the outside - so is high heat necessary? When do you turn down the heat?
  3. Personally I'm not aware of many Chinese restaurants (I can't think of any), that take serving Chinese tea seriously. Are there much Chinese restaurants that serve high quality tea to their customers(anywhere in the world)? Tea is such an integral part of the diining experience at Chinese restaurants, that they should taking serving tea seriously. -Steve
  4. Prasatin had mentioned she had her best ratio of dough to filling (haam) in her baos. This got me thinking, when making your baos how much filling to dough do you like? I LOVE a slightly sweet dough, so when I make my baos for myself I love having really fluffy dough with a little filling that has a strong flavored sauce. So of course my favorite is char siu bao with thick dough and a little filling. But when I make it for other people I go for a thinner dough and more meat. Which is why I like to make dai bao for other people, but I don't personally like it myself. Too much meat for me. Now bao wrapped around lap cheung like a pig in the blanket and steamed....mmmmm that is comfort food to me, and at some points even better than char siu bao. It's easy, it's meaty, it's got a high ratio of dough to meat. The only bao I like a lot of filling in is one made with ground pork, lots of chopped cabbage, mushroom and vermicelli, because it doesn't have a lot of meat in it. edited to protect the innocent.
  5. Richard Kilgore

    Seasoning Chinese Yixing Teapots

    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?
  6. Daznz

    chinese hotpot

    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
  7. Has anyone tried the pickle recipe in Land of Plenty. I made it a few days ago (using only carrots), but the carrots came out waaaaaaaay too salty for my tastes. I guess I will halve the salt and try again. Are there any other chinese or simply asian pickling recipes I should know about?
  8. lmarshal1

    Chinese cooking

    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
  9. There is a great vegetarian Chinese restaurant in LA's San Gabriel Valley called Happy Family. I am looking for the New York equivalent. The menu should be completely vegetarian, not just a Chinese joint with veg options. Any suggestions?
  10. My go-to Chinese grocery store recently went Latino and Korean. Maxim's and the "International" grocery across University both went 100% Latino, and the Aspen Hill oriental grocery (Han Ah Reum) is now 100% Korean. Any recommendations for Chinese (Cantonese, Sichuan) groceries in the Silver Spring-Wheaton-Takoma Park areas? edited to add name of Aspen Hill store.
  11. DylanK

    Chinese, Regina

    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.
  12. prasantrin

    shrimp toast

    I have a craving for shrimp toast (except not shrimp toast, because I'll be using ground pork), and being in Japan, I think I'll have to make my own. But what kind of bread should I use? I could use a wonder bread kind of bread (soft and squishy), or I could use Japanese shokupan, which is still a bit soft, but is more substantial than wonder bread, or I could use French bread. Any suggestions? And if anyone knows the proper oil temperature to prevent super oily bread, I'd appreciate knowing that, too! (350F?)
  13. Any recommendations for eating in Englewood area. A restaurant where the noise level allows conversation.
  14. ulterior epicure

    Chinese in Kansas City

    Inspired by my recent trip to China, I'm starting this thread to keep the food comin'. Now, I know I won't find anything like I had in China here in the Midwest, but I'll bet I can come pretty close. Would love to hear from all you adventurous eaters out there! I'll get the party started with China Tom's. The following is cut-and-pasted from my latest blog entry. The Tengs, friends of mine, own a small private farm in Richmond, Missouri. Tom's entire 25 acres is dedicated to Asian pears. He has about four or five different varieties. Tonight, we went to his restaurant, China Tom's, and got to try some of them. His wife brought out a platter with two different kinds - an Asian pear (a.k.a "Korean pears" or "Yali pears") which grows all throughout Eastern Asia and an American varietal, with a darker and thicker skin. The Asian varietal is crisper and more juicy. The skin color ranges from a pale yellow to a butter yellow. The flavor starts off with a little tartness but is quickly chased away by intense sweetness. The American variatal, not surprisingly is pure sweetness from start to finish - geared toward our saccharine-cravin' palates. The American varietal is more dense, less crisp, and a tougher chew - in part because of the slightly thicker and more brownish skin. Of course, though tempted, man does not live on pears alone. We ordered food - a very simple meal, but satisfying nonetheless. A successful farmer, Mr. Teng is also a worthy chef. Tonight he prepared one of my favorite dishes at his restaurant - huang gua tsao la pi (or huang gua tsao liang fun) - cucumber with mung bean noodle salad. The dressing is very spicy and garlicky - basically a mix of vinegar, garlick, a bit of salt and sugar, a few drops of rice wine, red chile flakes and chopped cilantro. Wow, is it good. The mung bean noodles (liang fun, or la pi - which literally translates to "pulled skin) are transluscent, broad and thin sheets of pasta - somewhat like spring roll wrappers or a large sheet of thick gelatin. Mr. Teng prefers using Korean mung bean broad noodles because they are sturdier and have a nice chew. To make this dish, Mr. Teng first immerses the noodle sheets in boiling water. As soon as they are softened, he immediately cuts them into pieces. If you wait until the noodles go cold, they'll curl up and become difficut to cut. Working quickly, he tosses in sliced cucumbers (English or Asian) and mixes it with the dressing. What results is a garlicky and spicy noodle salad. Yum. We also had a plate of stir-fried flounder slices ($10.95). The silver dollar-sized pieces of fish had been cooked with fermented soybeans (do ce), snow peas, cucumbers, and carrots. I dare any American chef to produce a plate of sliced fish as exquisitely tender and soft as Mr. Teng's. A plate of chopped and stir-fried you tsai (a Chinese mustard green) ($7.50) and a big bowl of rice vermicelli (mi fun) and pickled greens (shien tsai) soup rounded out the meal. If you're ever in the area, check out China Tom's. Order from the "Special Authentic Chinese Menu" for some more traditional food. Of course, if you want my favorite dish, huang gua tsao la pi, you might want to call ahead to make sure they can prepare it for you. To see all of the dishes from my meal, visit my flickr account. China Tom's Chef-Owner Tom Teng 2816 West 47th Avenue Kansas City, Kansas 66103 913.432.1597 If you're interested in what other Chinese restaurants I'd recommend, check out this posting on my blog. Cheers. u.e.
  15. Macarons&Mozart

    Cha Shao Bao - 叉烧包

    Hey all- Cha shao bao (叉烧包) are one of my favorite dim sum items, so naturally, I tried to make them at home a few times. Each time around, the filling was great, but the dough was FAR off what I am served in restaurants. Mine are not nearly as fluffy, duller beige in color, and not as spongey. How do I get that great white, fluffy, airy quaility of restaurant bao? I've tried adding baking powder to the dough, but that doesnt help that much. It still comes out too similar to western-style bread that is steamed instead of baked. Thank you! -Robert Kim
  16. Is there anything better than mediocre in Center City for Chinese delivery? I live at 15th and Locust....
  17. Scott -- DFW

    [DFW] First Chinese BBQ

    Having read several glowing recommendations, I recently visited First Chinese BBQ. They have several locations in the metroplex--Plano, Richardson, Carrollton, and Arlington. The one I visited was in a Plano red brick strip center at 3304 Coit (just north of Parker). As soon as we walked in the door, we saw a heated meat case displaying dangling roast ducks and chickens, small bins of tripe, and even a roasted pig's head. The interior is clean and well-maintained, with basic appointments. The menu is large and diverse, leaving a first-timer like me at a loss. Fortunately, I had some direction from earlier reviews and ordered accordingly. We couldn't go to a place called "First Chinese BBQ" without ordering the barbecue. So we got a mixed plate of barbecued roasted duck and pork: Both duck and pork had pretty good flavor. The pork was on the dry side, however. The duck was greasier than I would have liked and, being filled with bones, was difficult to eat. Probably not a dish I'd order again. Several people had recommended the beef flat noodles dish, so we also ordered that: The dish consisted of sauteed beef, scallions, sprouts, and broad, flat noodles in a light, smoky sauce. A pretty good homestyle dish and very filling. As the photos show, portion sizes are very generous. Prices are reasonable, with each of the above dishes being $8. Service was polite and attentive. Nothing that we had on this visit knocked our socks off. But as extensive as their menu is, there are bound to be some dishes that I would really enjoy. So, for those who have been there, what have you found to be their strengths and weaknesses? And are the various locations equal in quality? Any additional information would be appreciated. Scott
  18. 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
  19. Big Bunny

    Scallop Sauce

    The other day I came across a bottled sauce made with scallops at my local Chinese grocery. Is this used like oyster sauce? I haven't opened the bottle yet, but it looks good. BB
  20. on the sichuan peppercorn thread i made reference to the san gabriel valley near los angeles as the ground-zero of chinese immigration and cuisine in north america. here's an article from 1999 in the atlantic--i apologize if it is has been linked to and discussed here before. it verifies that the area has the largest immigrant chinese population in the u.s. more importantly it illustrates why anyone in the u.s who is interested in experiencing a full range of chinese cuisines but cannot go to china should plan a trip to l.a http://www.theatlantic.com/issues/99jan/chinese.htm
  21. Andrew Morrison

    North Shore Chinese Delivery

    Anyone have any suggestions for good Chinese delivery on the North Shore? Too lazy and tired for takeout.
  22. baranoouji

    Leftover Chinese Duck

    :erm: I've been laid up with bronchitis for the last two weeks, and my sister tried to cheer me up by bringing a full-blown roasted Chinese duck. The problem is, I can't swallow anything that isn't the consistency of pudding or soup, so I couldn't do the dish justice. I also have absolutely no stamina for cooking right now. Right now, the duck sits forlornly in my fridge, uneaten. Can it be saved? What can I do with it? It seems such a waste.
  23. Hi out of Pork, Chicken and Beef which meat best compliments sweet and sour, and which cut of that meat? I know there is no right answer but I just wanted to get some opinions on this.
  24. 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.
  25. Simmering the pork... In the oven....had to use a bit of good ole fashioned ingenuity to get the pork hanging just right Letting it cool before the big freeze. And I hate cleaning. I used hzrt8w's recipe posted a while back which called for a myriad of different ingredients, including LKK's Chinese Marinade and pre-made char sui sauce. I used a smidge of it tonight (out of the 4 lbs total) in some fried rice, and it came out wonderfully. [EDIT] By the way, I cheated and used some red food coloring because I like the way the outside of the pork is an almost unnatural blood-like color. No shame here lol :laugh: