Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Allergic to something in Chinese food...


Recommended Posts

I am allergic to wheat. (I'm not a celiac - not allergic to gluten, just to wheat.) A little soy sauce usually doesn't bother me all that much - but some Chinese restaurants seem just to have a lot of stuff that gives me an unexpectedly intense bad reaction. So, here are my questions:

1. What makes some Chinese dishes so dark?

2. Do Chinese restaurants in North America sometimes thicken their food with wheat flour instead of corn starch?

3. What can I ask them to omit in cooking dishes?

I'm not talking about food that's clearly wheaty - like much dim sum, egg foo yung, chow mein noodles. It's the stuff that is mainly vegs. and meat, with various kinds of sauces.



Link to comment
Share on other sites

Some take-away chinese dishes in the u.k. have food colouring added. I'm thinking of the pink/red sweet and sour dishes. If you go the Chinese supermarkets you see plastic jars of the stuff. Its also nearly impossible to cook chinese food without using some m.s.g. (oyster sauce, chilli-bean paste etc) but thats ok cos me and m.s.g. are dear friends. :rolleyes:

Link to comment
Share on other sites

MSG is probably the most tested food additive and no scientific evidence of harmful effects has ever been discovered.
1. What makes some Chinese dishes so dark?

Soy Sauce, usually.

ditto to this

when you say "intense" reaction what does that mean? stomach, throat, rash?

why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?


Link to comment
Share on other sites

You have this problem only with Chinese food, and nothing else? If the problem is MSG, then you should also react to other glutamate-rich foods ...

"There's nothing like a pork belly to steady the nerves."

Fergus Henderson

Link to comment
Share on other sites

But, no, it's not an allergy or reaction to MSG. I have an allergy to wheat. And it's not just with Chinese food.

With a lot of food I can tell just by looking at it whether to avoid it. Or by feeling it, in the case of SE Asian noodles. They must think it very strange when I go into an Asian food shop and squeeze the packages of prepared soup - but those with wheat are hard and those made from rice are springy! This is more reliable than reading the labels - I've found some of these Thai or Vietnamese soups give the main noodle ingredient as "flour", but in French it says something like "farine de riz."

Back to the topic - I'm just wanting to know if:

A. Some ingredient(s) commonly used for flavor has large amounts of wheat, and what would it be?

B. Do they often use wheat flour for thickening (this considering that most Chinese restaurants are Cantonese, plus the odd Hunan, Sichuan, etc...)

C. And what can I (in a practical sense) ask them to omit or substitute.

Some restaurants are worse than others regarding their use of wheat. Unfortunately in my part of the country, they are the ones with the best Chinese food....


Link to comment
Share on other sites

But, no, it's not an allergy or reaction to MSG.  I have an allergy to wheat.  And it's not just with Chinese food. 

With a lot of food I can tell just by looking at it whether to avoid it.  Or by feeling it, in the case of SE Asian noodles.  They must think it very strange when I go into an Asian food shop and squeeze the packages of prepared soup - but those with wheat are hard and those made from rice are springy!  This is more reliable than reading the labels - I've found some of these Thai or Vietnamese soups give the main noodle ingredient as "flour", but in French it says something like "farine de riz." 

Back to the topic - I'm just wanting to know if:

A. Some ingredient(s) commonly used for flavor has large amounts of wheat, and what would it be?

B.  Do they often use wheat flour for thickening (this considering that most Chinese restaurants are Cantonese, plus the odd Hunan, Sichuan, etc...)

C.  And what can I (in a practical sense) ask them to omit or substitute.

Some restaurants are worse than others regarding their use of wheat. Unfortunately in my part of the country, they are the ones with the best Chinese food....

Perhaps they are dredging your meats to promote color?

Link to comment
Share on other sites

Soy sauce commonly contains wheat, although I don't know if this means only gluten. See the last paragraph before the Notes here: http://en.wikipedia.org/wiki/Soy_sauce

Also "Foods Commonly Containing Wheat" here: http://foodallergies.about.com/od/wheatall...heatallergy.htm

I did a search on Google for "wheat in soy sauce" and came up with a bunch of links.

Link to comment
Share on other sites

Doing Chinese food for wheat allergies is very very difficult.

I used to cook chinese food for a friend who was a severe Celiac and that was almost impossible. I would make EVERY single sauce from scratch with wheat-free soya sauce. Pounding black bean, yellow bean, chili, etc.. all from scratch. Also, avoiding certain dishes altogether - for instance red-cooked dishes which rely on 'laochou' (dark soya sauce) as its impossible to buy this style of soya sauce without flour added. Those are the 'dark dishes' - swimming in hidden flour!

The trouble is: wheat flour is a ubiquitous ingredient in a lot of Chinese sauces - from Black bean sauce to various chilli sauces to oyster sauce to being the base for Tianmianjiang (used in a lot of Dongbei cooking).

There is an awful lot of wheat hidden in Chinese cooking that you wouldn't even suspect.

However, one good thing is that you CAN pick the starch used to thicken sauces. Here I use water chestnut starch, but potato starch is a favourite as it gives good bang for the buck in terms of thickening. Usually wheat flour is NOT used to thicken during stir-fries though. You can ask - most people in the US use cornstarch I think.

To be safe, do not order ANYTHING made with sauces. So you could have broth-based cooked green veg, white-cooked chicken (don't dip it in any sauce though), steamed things IF they have not used any sauces ( so black bean spareribs are OUT!), crystal-stir fried prawns. Also, even barbequed meats can be basted in sauces that contain wheat flour. you'll be better off picking Cantonese very simple dishes that are 'white-cooked' or poached.

I'm sorry, but you have to keep to absolutely the simplest things poached in stock and most soups. Even stuff like mapo doufu can harm because of the amount of flour in most commercial Doubanjiang.

I suspect that when you eat Chinese food you are ingesting a lot of hidden wheat flour and this builds up- despite no obvious wheat being present.

I'm sorry to be a gloom and doom person. But having cooked with a wheat-free kitchen for this friend, I know how difficult it is! At least you don't have to worry about hidden gluten too... :wacko:

<a href='http://www.longfengwines.com' target='_blank'>Wine Tasting in the Big Beige of Beijing</a>

Link to comment
Share on other sites

There are a few doctors floating around the site. I'm not ofering you a medical opinion, but it would greatly help if you could let folks know:

1) What happens to you when you eat the food - "a bad reaction," isn't really helpful and usually means that it gives people the runs or bad gas, neither of which means you have a food allergy, and they don't want to talk about it.

2) What, if any, testing you have had done for your allergy.

Certain foods are hard to digest, and others have been more commonly linked to allergic reactions, so this isn't me just giving you a hard time.

Link to comment
Share on other sites


  • Similar Content

    • By liuzhou
      Sea fish in my local supermarket
      In the past I've started a few topics focusing on categorised food types I find in China. I’ve done
      Mushrooms and Fungi in China
      Chinese Vegetables Illustrated
      Sugar in China
      Chinese Herbs and Spices
      Chinese Pickles and Preserves
      Chinese Hams.
      I’ve enjoyed doing them as I learn a lot and I hope that some people find them useful or just interesting.
      One I’ve always resisted doing is Fish etc in China. Although it’s interesting and I love fish, it just felt too complicated. A lot of the fish and other marine animals I see here, I can’t identify, even if I know the local name. The same species may have different names in different supermarkets or wet markets. And, as everywhere, a lot of fish is simply mislabelled, either out of ignorance or plain fraud.
      However, I’ve decided to give it a go.
      I read that 60% of fish consumed in China is freshwater fish. I doubt that figure refers to fresh fish though. In most of China only freshwater fish is available. Seawater fish doesn’t travel very far inland. It is becoming more available as infrastructure improves, but it’s still low. Dried seawater fish is used, but only in small quantities as is frozen food in general. I live near enough the sea to get fresh sea fish, but 20 years ago when I lived in Hunan I never saw it. Having been brought up yards from the sea, I sorely missed it.
      I’ll start with the freshwater fish. Today, much of this is farmed, but traditionally came from lakes and rivers, as much still does. Most villages in the rural parts have their village fish pond. By far the most popular fish are the various members of the carp family with 草鱼 (cǎo yú) - Ctenopharyngodon idella - Grass Carp being the most raised and consumed. These (and the other freshwater fish) are normally sold live and every supermarket, market (and often restaurants) has ranks of tanks holding them.

      Supermarket Freshwater Fish Tanks

      You point at the one you want and the server nets it out. In markets, super or not, you can either take it away still wriggling or, if you are squeamish, the server will kill, descale and gut it for you. In restaurants, the staff often display the live fish to the table before cooking it.
      These are either steamed with aromatics – garlic, ginger, scallions and coriander leaf / cilantro being common – or braised in a spicy sauce or, less often, a sweet and sour sauce or they are simply fried. It largely depends on the region.
      Note that, in China, nearly all fish is served head on and on-the-bone.

      草鱼 (cǎo yú) - Ctenopharyngodon idella - grass carp
      More tomorrow.
    • By liuzhou
      Big Plate Chicken - 大盘鸡 (dà pán jī)

      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.


      Chicken chopped on the bone or Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chillies,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks


      Scallion, 2 sliced.

      First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
    • By liuzhou
      Way back in the 1990’s, I was living in west Hunan, a truly beautiful part of China. One day, some colleagues suggested we all go for lunch the next day, a Saturday. Seemed reasonable to me. I like a bit of lunch.
      “OK. We’ll pick you up at 7 am.”
      “Excuse me? 7 am for lunch?
      “Yes. We have to go by car.”
      Well, of course, they finally picked me up at 8.30, drove in circles for an hour trying to find the guy who knew the way, then headed off into the wilds of Hunan. We drove for hours, but the scenery was beautiful, and the thousand foot drops at the side of the crash barrier free road as we headed up the mountains certainly kept me awake.
      After an eternity of bad driving along hair-raising roads which had this old atheist praying, we stopped at a run down shack in the middle of nowhere. I assumed that this was a temporary stop because the driver needed to cop a urination or something, but no. This was our lunch venue.
      We shuffled into one of the two rooms the shack consisted of and I distinctly remember that one of my hosts took charge of the lunch ordering process.
      “We want lunch for eight.” There was no menu.
      The waitress, who was also the cook, scuttled away to the other room of the shack which was apparently a kitchen.
      We sat there for a while discussing the shocking rise in bean sprout prices and other matters of national importance, then the first dish turned up. A pile of steaming hot meat surrounded by steaming hot chillies. It was delicious.
      “What is this meat?” I asked.
      About half of the party spoke some English, but my Chinese was even worse than it is now, so communications weren’t all they could be. There was a brief (by Chinese standards) meeting and they announced:
      “It’s wild animal.”
      Over the next hour or so, several other dishes arrived. They were all piles of steaming hot meat surrounded by steaming hot chillies, but the sauces and vegetable accompaniments varied. And all were very, very good indeed.
      “What’s this one?” I ventured.
      “A different wild animal.”
      “And this?”
      “Another wild animal.”
      “And this?”
      “A wild animal which is not the wild animal in the other dishes”
      I wandered off to the kitchen, as you can do in rural Chinese restaurants, and inspected the contents of their larder, fridge, etc. No clues.
      I returned to the table with a bit of an idea.
      “Please write down the Chinese names of all these animals we have eaten. I will look in my dictionary when I get home.”
      They looked at each other, consulted, argued and finally announced:
      “Sorry! We don’t know in Chinese either. “
      Whether that was true or just a way to get out of telling me what I had eaten, I’ll never know. I certainly wouldn’t be able to find the restaurant again.
      This all took place way back in the days before digital cameras, so I have no illustrations from that particular meal. But I’m guessing one of the dishes was bamboo rat.
      No pandas or tigers were injured in the making of this post
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.


      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
      Then into lunch:


      Chicken Soup

      The ubiquitous Egg and Tomato

      Dried fish with soy beans and chilli peppers. Delicious.

      Stir fried lotus root

      Daikon Radish

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.

      Out of Focus Corn and mixed vegetable

      Fried Beans

      Steamed Pumpkin


      Beef with Bitter Melon

      Glutinous (Sticky) Rice


      The juiciest pomelo ever. The area is known for the quality of its pomelos.
      After lunch we headed out to explore the tea plantation.




      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.

      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.

      And here they are:
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
    • By liuzhou
      It sometimes seems likes every town in China has its own special take on noodles. Here in Liuzhou, Guangxi the local dish is Luosifen (螺蛳粉 luó sī fěn).
      It is a dish of rice noodles served in a very spicy stock made from the local river snails and pig bones which are stewed for hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, pepper, bay leaf, licorice root, sand ginger, and star anise. Various pickled vegetables, dried tofu skin, fresh green vegetables, peanuts and loads of chilli are then usually added. Few restaurants ever reveal their precise recipe, so this is tentative. Luosifen is only really eaten in small restaurants and roadside stalls. I've never heard of anyone making it at home.
      In order to promote tourism to the city, the local government organised a food festival featuring an event named "10,000 people eat luosifen together." (In Chinese 10,000 often just means "many".)
      10,000 people (or a lot of people anyway) gathered at Liuzhou International Convention and Exhibition Centre for the grand Liuzhou luosifen eat-in. Well, they gathered in front of the centre – the actual centre is a bleak, unfinished, deserted shell of a building. I disguised myself as a noodle and joined them. 10,001.

      The vast majority of the 10,000 were students from the local colleges who patiently and happily lined up to be seated. Hey, mix students and free food – of course they are happy.

      Each table was equipped with a basket containing bottled water, a thermos flask of hot water, paper bowls, tissues etc. And most importantly, a bunch of Luosifen caps. These read “万人同品螺蛳粉” which means “10,000 people together enjoy luosifen”

      Yep, that is the soup pot! 15 meters in diameter and holding eleven tons of stock. Full of snails and pork bones, spices etc. Chefs delicately added ingredients to achieve the precise, subtle taste required.

      Noodles were distributed, soup added and dried ingredients incorporated then there was the sound of 10,000 people slurping.

      Surrounding the luosifen eating area were several stalls selling different goodies. Lamb kebabs (羊肉串) seemed most popular, but there was all sorts of food. Here are few of the delights on offer.

      Whole roast lamb or roast chicken

      Lamb Kebabs

      Kebab spice mix – Cumin, chilli powder, salt and MSG

      Kebab stall


      Different crab

      Sweet sticky rice balls

      Things on sticks

      Grilled scorpions

      Pig bones and bits

      And much more.
      To be honest, it wasn’t the best luosifen I’ve ever eaten, but it was wasn’t the worst. Especially when you consider the number they were catering for. But it was a lot of fun. Which was the point.
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...