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.

Chinese in Vancouver 2007 -


Recommended Posts

One nice thing about the change in weather - claypot rice time! Jade does a nice cured meats / rice.

gallery_25348_1373_5929.jpg

gallery_25348_1373_26531.jpggallery_25348_1373_39864.jpg

gallery_25348_1373_27424.jpggallery_25348_1373_31188.jpg

The rice is all glossy with duck fat - delicous! I always ask for the crispy rice bits to be soaked with broth and served separately with green onions and cilantro.

I hear that SSW does a very nice version also - which is a good thing - because Jade's seasonal menu is completely in Chinese. Frustrating to order.

Link to post
Share on other sites
One nice thing about the change in weather - claypot rice time!  Jade does a nice cured meats / rice.

The rice is all glossy with duck fat - delicous!  I always ask for the crispy rice bits to be soaked with broth and served separately with green onions and cilantro.

I hear that SSW does a very nice version also - which is a good thing - because Jade's seasonal menu is completely in Chinese.  Frustrating to order.

Wow - looks amazing Canucklehead! Is this the Jade Dynasty on Pender?

健啖家(kentan-ka):A hearty eater

He was a wise man who invented beer." - Plato

Link to post
Share on other sites
Jade in Richmond...  everything seems to be in Richmond these days.  Bah!

I've been spending much more time in Richmond that usual these days. I'm amazed at the dining options - especially in the cheap and cheerful (and Asian) category. I'm seeing a stronger Taiwanese, and Mainland presence. I also see the izakaya craze spreading there - I've seen about four or so new izakaya - though I'm suspecting Chinese operated.

The new Skytrain will be the A-train to Eat Street (with stations at Aberdeen and at Richmond Center). As someone who was raised there (when it was all pretty much all farmland) - I'm finding it all very interesting.

fmed

de gustibus non est disputandum

Link to post
Share on other sites
The new Skytrain will be the A-train to Eat Street (with stations at Aberdeen and at Richmond Center).

Fmed - I am so with you on that. When the Skytrain is done - there will be so much great Chinese food that will be so much more accessible. I live on the North Shore - and I hate the fact that I end up driving over three bridges to eat in Richmond.

I could list off the places that dot along three road - but I would it would be a ridiculously long long list.

Link to post
Share on other sites
I could list off the places that dot along three road - but I would it would be a ridiculously long long list.

This calls for a Google Map, canucklehead to help the rest of us along! They are easy to setup: Create a google map

Here is my attempt so far: Vancouver Ethnic and Hole-in-the-wall Restaurant and Food Guide

Would love to see a Canada Line specific one!

Edited by Vancouver (log)
Link to post
Share on other sites
I could list off the places that dot along three road - but I would it would be a ridiculously long long list.

This calls for a Google Map, canucklehead to help the rest of us along! They are easy to setup: Create a google map

Here is my attempt so far: Vancouver Ethnic and Hole-in-the-wall Restaurant and Food Guide

Would love to see a Canada Line specific one!

This is a bit old and I may need to update it -

http://maps.google.com/maps/ms?ie=UTF&msa=...a2131155ef6414e

I added "zones" to that one.

fmed

de gustibus non est disputandum

Link to post
Share on other sites
Wow Vancouver - this is an amazing map! Tons of my favourites as well as quite a few I'm looking forward to trying. I had no idea there was a Japanese-run gelato place on Granville Island...

Will you take suggestions for additional restaurants? Congee Noodle House at Main @ Bway would be one of mine...

Edited by Kentan (log)

健啖家(kentan-ka):A hearty eater

He was a wise man who invented beer." - Plato

Link to post
Share on other sites
Wow Vancouver - this is an amazing map! Tons of my favourites as well as quite a few I'm looking forward to trying. I had no idea there was a Japanese-run gelato place on Granville Island...

Will you take suggestions for additional restaurants? Congee Noodle House at Main @ Bway would be one of mine...

I recently went by Congee Noodle house, and they were closed with newspapers on the windows. Perhaps a renovation?

Link to post
Share on other sites
Wow Vancouver - this is an amazing map! Tons of my favourites as well as quite a few I'm looking forward to trying. I had no idea there was a Japanese-run gelato place on Granville Island...

Will you take suggestions for additional restaurants? Congee Noodle House at Main @ Bway would be one of mine...

I recently went by Congee Noodle house, and they were closed with newspapers on the windows. Perhaps a renovation?

I was there the night before they closed. They've closed down till early December for renos....or at least that's what the sign said on the door.

Quentina

Link to post
Share on other sites
That really needs some reno's - plus a heavy duty power wash from top to bottom.

Agreed - I just hope the the prices don't increase too much after the renos....

Anyone know of a good alternative in the area? Peaceful is good but it's over near Cambie.

健啖家(kentan-ka):A hearty eater

He was a wise man who invented beer." - Plato

Link to post
Share on other sites
That really needs some reno's - plus a heavy duty power wash from top to bottom.

Agreed - I just hope the the prices don't increase too much after the renos....

Anyone know of a good alternative in the area? Peaceful is good but it's over near Cambie.

There's Kwong Chow up Main and 16th, Legendary (near 25th), Long's (near 33rd). On If Kingsway is an option - Dai Tung, and a few others.

fmed

de gustibus non est disputandum

Link to post
Share on other sites

Agreed - I just hope the the prices don't increase too much after the renos....

Anyone know of a good alternative in the area? Peaceful is good but it's over near Cambie.

There's Kwong Chow up Main and 16th, Legendary (near 25th), Long's (near 33rd). On If Kingsway is an option - Dai Tung, and a few others.

Thanks fmed - I haven't tried Kwong Chow before but I really liked Long's the couple of times I've been there.

健啖家(kentan-ka):A hearty eater

He was a wise man who invented beer." - Plato

Link to post
Share on other sites

Hi everyone, I thought you might be interested in the diners choice portion of this. Come January they hope to have a definative list of where to get the best dishes in the Lower Mainland (Vancouver) as well as these diners choice categories.

From October 21st to November 30, the dining public will be invited to vote on line at To vote for diners choicefor their favourite restaurants under the following categories:

1. Best Dim Sum Restaurant

2. Best Cantonese Restaurant

3. Best Northern Chinese Restaurant

4. Best Hot Pot Restaurant

5. Best Taiwanese Restaurant / Bubble Tea Café

6. Best HK Style Café

7. Best Noodle Soup Restaurant

8. Best Congee Restaurant

9. Best Chinese Bakery Shop

10. Best BBQ Shop / Restaurant

CHINESE RESTAURANT AWARDS 2009

1st Annual Awards for Excellence in Chinese Cuisine

Critics’ Choice Awards – Best Signature Dish

Diners’ Choice Awards – Best Restaurants

Presented on Thursday, January 15th, 2009

Edgewater Casino, Plaza of Nations, Vancouver, BC

Vancouver, BC - October 21, 2008 Restaurant critics from around the globe have recognized Vancouver as the best city in the world, outside of China, to eat Chinese food. Publications from the New York Times to Gourmet Magazine, in their acknowledgment of the Asian dining scene, are quoted as saying Vancouver rivals even New York and San Francisco.

An esteemed panel of acknowledged experts in the cuisine of China were brought together to look at how best to acknowledge and rate the cuisine of Lower Mainland Chinese restaurants and it was decided that the awards would be given in the same way the Chinese community chooses a restaurant, by what to eat, rather than where to eat. The “Signature Dish”

Unlike other dining experiences, Chinese restaurants are rated on their cuisine, rather than décor and service. Whilst important, it is the cuisine of a restaurant that drives their popularity, more specifically a particular dish, or signature dish. Asian diners choose a certain restaurant for their fresh King Crab, their noodles, method of preparing fish, or in a wider category, the Dim Sum.

In a break from traditional restaurant awards, it was a list of the restaurants top dishes that was chosen as the starting off point, rather than a list of restaurants. Even this was a difficult choice. From the hundreds of famous dishes in the cuisine of China, 25 dishes were chosen and the search for a restaurant that best prepared this dish began.

On Thursday, January 15th, 2009, winning Chinese restaurants will be invited to attend the first annual Chinese Restaurants Awards at Stadium Club in Edgewater Casino, fittingly located at the Plaza of Nations, in Vancouver. There, in an afternoon ceremony, the Critics’ Choice for the best of 25 dishes, “Signature Dish” will be handed out to the winning restaurants from throughout the Lower Mainland.

Also included in the awards will be the Diners’ Choice Awards, a category open to the general public. In recognition of the knowledgeable dining habits of all Vancouverites, this category, offered in both Chinese and English, will allow the dining public to share their valued opinion on the best locations for Chinese cuisine. With many non-Chinese growing up in Vancouver on Dim Sum lunches, family dinners in Chinese restaurants and favourite dishes, it was important to hear from all those who call Vancouver home. Starting October 21, the dining public will be invited to vote on line by registering at www.VoteDinersChoice.com. Ten members of the general public will also have a chance to win dinner for six at any one of the winning Diner’s Choice restaurants as well as 2 tickets to the awards ceremony in January. Winners will be announced on the website in mid December.

The Chinese restaurant industry and high quality of Chinese dining is a driving force in the BC tourism business. Vancouver’s success as a top destination of choice by Chinese travelers is greatly enhanced by its wide selection of high quality restaurants. By publishing a list of both critics’ choice and diners’ choice winners, the Chinese Restaurant Awards will also serve as a guide to locals and all visitors as where to find the best Chinese cuisine in the region.

The Judging Panel

We thank our esteemed panel of acknowledged experts in the cuisine of China that chose the categories. From there a smaller group was sent out to judge the specific dishes. They were:

Stephen Wong (Chairman of Judging Panel) - Cookbook author; Food journalist; Food and Beverage consultant

B.C. Lee – Vancouver Councilor

Conrad Leung – Department Head, Asian Culinary Program, Vancouver Community College

Bensan Li - CBC Radio Asian program host; Vice Chairman of Vancouver Film & Television

Lee Man - Food journalist, Vancouver Magazine

Iris Yim - Food Editor, Ming Pao Daily

Stephanie Yuen – Food Journalist; Chief Editor, Best Choice Food Magazine

The Criteria

Nominations were based on taste, presentation and creative use of key ingredients as well as the use of local and in season, ingredients. Restaurants were nominated in each of the 25 categories. One winner will be awarded in each category to receive “The Critics’ Choice Award – Signature Dish”

Signature Dishes

1. Crab

2. King Crab

3. Shrimp

4. Lobster

5. Cantonese/Hong Kong-style Dim Sum

6. Northern/Shanghai-style Dim Sum

7. Congee

8. Noodles & Rice

9. Chinese Dessert

10. Innovative Dish

11. Chinese Pastry

12. Barbecue

13. Soup

14. Fish

15. Geoduck

16. Scallops

17. Clam

18. Cold Appetizers

19. Pork

20. Beef

21. Lamb/goat/mutton

22. Chicken

23. Duck

24. Squab

25. Vegetarian

Diner’s Choice Awards

From October 21st to November 30, the dining public will be invited to vote on line at www.VoteDinersChoice.com for their favourite restaurants under the following categories:

1. Best Dim Sum Restaurant

2. Best Cantonese Restaurant

3. Best Northern Chinese Restaurant

4. Best Hot Pot Restaurant

5. Best Taiwanese Restaurant / Bubble Tea Café

6. Best HK Style Café

7. Best Noodle Soup Restaurant

8. Best Congee Restaurant

9. Best Chinese Bakery Shop

10. Best BBQ Shop / Restaurant

Award presentation of the Diner’s Choice Awards will also take place on January 15, 2009.

Edgewater Casino CHINESE RESTAURANT AWARDS 2009: SPONSORS

Title Sponsor: Edgewater Casino

Premium Sponsors: MCL Motor Cars - Bentley & MCL Motor Cars– Porsche, Chivas Regal Scotch, Tiger Beer

Media Sponsors: CBC Television; CBC Radio One; Ming Pao Daily News

Trade Sponsors: AMR Distributors’ Camilla Tea Oil; Aroma Tea House; BC Seafood Alliance; Island Scallops Ltd.; Pagoda Brand Xiaoxing Rice Wine; Stile Wines; Guo Jiao 1573

SUPPORTED BY: TOURISM VANCOUVER

OFFICIAL CRA 2009 “SIGNATURE DISH” MAGAZINE: MingPao Friday Gourmet Supplement

Chinese Restaurant Awards (CRA) is a not-for-profit organization made up of food & marketing professionals. The goals are to recognize and promote Chinese culinary arts and culture and acknowledge the skill of local Chinese restaurateurs and chefs. Chinese Restaurant Awards highlights, rewards and celebrates the best of Chinese dining in the Lower Mainland.

-end-

Contact:

Western Media: East West Communications - Cate Simpson - 604-730-9626 cell 604-220-6566 simpsoncpr@telus.net

Chinese Media: A Mindfuse Marketing & Consulting Agency - Rae Kung – 778-829-6244 rae@justanotherreason.net

CRA website: www.ChineseRestaurantAwards.com

Diners’ Choice voting site: www.VoteDinersChoice.com

Cate Simpson

Les Dames d'Escoffier International

www.ldei.org

www.lesdames.ca

Link to post
Share on other sites
  • 2 months later...

And here's some of the winners, in this case the critics' choices of the 25 signature dishes listed above, but there's tons of other information - including pictures of the signature dishes - on the website: Chinese Restaurant Awards 2009:

Crab

Ken's Chinese Restaurant

Golden Dungeness Crab with Spiced Salt

King Crab

Excelsior Restaurant

Live King Crab in Four Courses

Shrimp

Koon Bo Restaurant,

Sauteed Spot Prawns with Soya Sauce

Lobster

Shang Garden

Lobster in Two Courses

Northern/Shanghai-style Dim Sum

Lin Chinese Cuisine and TeaHouse,

Shanghai Style Juicy Dumplings

Cantonese/ Hong Kong-style Dim Sum

Shun Feng Seafood Restaurant,

Steamed Rice Roll with Pork Liver

Congee

Mak's Noodle Restaurant,

Pork Liver and Meatball Congee

Noodles & Rice

Tsim Chai Noodles,

Beef Tendon & Wonton Noodle Soup

Barbecue

Parker Fresh Meat & B.B.Q.,

Roast Pork

Innovative Dish

Loon's Noodle House,

Crispy Rice with Salted Egg Yolk

Vegetarian

Bo Kong Vegetarian Restaurant,

Taro Hot Pot

Cold Appetizer

Shanghai River,

Jellied Pork

Chinese Dessert

Yan's Garden Restaurant,

Golden Pumpkin with Honeyed Walnut

Chinese Pastry

New Town Bakery & Restaurant,

Apple Tart

Soup

Wonton King,

Wine Chicken Soup

Fish

Sea Harbour Seafood Restaurant,

Steamed Live Sablefish in Bamboo Steamers

Geoduck

Jade Dynasty Restaurant

Sauteed Geoduck with Mixed Vegetables

Scallop

Jade Dynasty Restaurant

Scallop-stuffed Zegua

Clam

VIP's Kitchen

Grilled Clams

Pork

Kirin Seafood Restaurant

Roast Suckling Pig

Beef

Flamingo Restaurant

Sauteed Beef with Chinese Long Bread

Lamb

Sun Sui Wah Seafood Restaurant

Lamb Hot Pot

Chicken

Jade Seafood Restaurant

Clay-pot Chicken

Duck

Shanghai Wonderful Restaurant

Stuffed Duck

Squab

Sea Harbour Seafood Restaurant

Roast Squab

Cheers,

Anne

Link to post
Share on other sites
Northern/Shanghai-style Dim Sum

Lin Chinese Cuisine and TeaHouse,

Shanghai Style Juicy Dumplings

That's about the only winner I would agree with.

Did the judges taste these dishes themselves or were just voting based on the contenders' reputation? In almost all categories I have tasted better dishes elsewhere.

And since when is geoduck and scallops one and the same?

Even the Diners' Choice Award portion seems to have suffered from ballot-stuffing.

Link to post
Share on other sites
  • 3 weeks later...

I have a friend from Beijing who's looking for an upscale Chinese restaurant with solid food in the Vancouver area. Unfortunately, while I have an extensive list of hole-in-the-wall Chinese places, I know exactly ZERO upscale places (Hey, I'm a student...)

I doesn't have to be expensive food, just good food in a stylish restaurant with good service. I was thinking of Imperial downtown, but my sources say that the food's not that great anymore. I don't get out to Richmond that often, but I expect that's where this kind of restaurant would be.

Anyone have any ideas? Even better would be restaurants that serve Beijing cuisine.

健啖家(kentan-ka):A hearty eater

He was a wise man who invented beer." - Plato

Link to post
Share on other sites
Northern/Shanghai-style Dim Sum

Lin Chinese Cuisine and TeaHouse,

Shanghai Style Juicy Dumplings

That's about the only winner I would agree with.

Did the judges taste these dishes themselves or were just voting based on the contenders' reputation? In almost all categories I have tasted better dishes elsewhere.

And since when is geoduck and scallops one and the same?

Even the Diners' Choice Award portion seems to have suffered from ballot-stuffing.

Out of curiosity - which dim sum would you recommend over Shun Feng? I really liked them the one time I was there.

Link to post
Share on other sites
I have a friend from Beijing who's looking for an upscale Chinese restaurant with solid food in the Vancouver area. Unfortunately, while I have an extensive list of hole-in-the-wall Chinese places, I know exactly ZERO upscale places (Hey, I'm a student...)

I doesn't have to be expensive food, just good food in a stylish restaurant with good service. I was thinking of Imperial downtown, but my sources say that the food's not that great anymore. I don't get out to Richmond that often, but I expect that's where this kind of restaurant would be.

Anyone have any ideas? Even better would be restaurants that serve Beijing cuisine.

In Richmond: Sea Harbour, Shanghai River, Kirin and Sun Sui Wah are solid choices. Shanghai River looks the fanciest of the lot IMO.

I would love to find a place that does Beijing Imperial Cuisine here (eg Tan Jia). I don't know of any, personally.

fmed

de gustibus non est disputandum

Link to post
Share on other sites
  • Similar Content

    • By liuzhou
      Chinese food must be among the most famous in the world. Yet, at the same time, the most misunderstood.

      I feel sure (hope) that most people here know that American-Chinese cuisine, British-Chinese cuisine, Indian-Chinese cuisine etc are, in huge ways, very different from Chinese-Chinese cuisine and each other. That's not what I want to discuss.

      Yet, every day I still come across utter nonsense on YouTube videos and Facebook about the "real" Chinese cuisine, even from ethnically Chinese people (who have often never been in China). Sorry YouTube "influencers", but sprinkling soy sauce or 5-spice powder on your cornflakes does not make them Chinese!
       
      So what is the "authentic" Chinese food? Well, like any question about China, there are several answers. It is not surprising that a country larger than western Europe should have more than one typical culinary style. Then, we must distinguish between what you may be served in a large hotel dining room, a small local restaurant, a street market stall or in a Chinese family's home.

      That said, in this topic, I want to attempt to debunk some of the more prevalent myths. Not trying to start World War III.

      When I moved to China from the UK 25 years ago, I had my preconceptions. They were all wrong. Sweet and sour pork with egg fried rice was reported to be the second favourite dish in Britain, and had, of course, to be preceded by a plate of prawn/shrimp crackers. All washed down with a lager or three.

      Yet, in that quarter of a century, I've seldom seen a prawn cracker. And egg fried rice is usually eaten as a quick dish on its own, not usually as an accompaniment to main courses. Every menu featured a starter of prawn/shrimp toast which I have never seen in mainland China - just once in Hong Kong.

      But first, one myth needs to be dispelled. The starving Chinese! When I was a child I was encouraged to eat the particularly nasty bits on the plate by being told that the starving Chinese would lap them up. My suggestion that we could post it to them never went down too well. At that time (the late fifties) there was indeed a terrible famine in China (almost entirely manmade (Maomade)).

      When I first arrived in China, it was after having lived in Soviet Russia and I expected to see the same long lines of people queuing up to buy nothing very much in particular. Instead, on my first visit to a market (in Hunan Province), I was confronted with a wider range of vegetables, seafood, meat and assorted unidentified frying objects than I have ever seen anywhere else. And it was so cheap I couldn't convert to UK pounds or any other useful currency.
       
      I'm going to start with some of the simpler issues - later it may get ugly!

      1. Chinese people eat everything with chopsticks.
       

       
      No, they don't! Most things, yes, but spoons are also commonly used in informal situations. I recently had lunch in a university canteen. It has various stations selling different items. I found myself by the fried rice stall and ordered some Yangzhou fried rice. Nearly all the students and faculty sitting near me were having the same.

      I was using my chopsticks to shovel the food in, when I noticed that I was the only one doing so. Everyone else was using spoons. On investigating, I was told that the lunch break is so short at only two-and-a-half hours that everyone wants to eat quickly and rush off for their compulsory siesta.
       
      I've also seen claims that people eat soup with chopsticks. Nonsense. While people use chopsticks to pick out choice morsels from the broth, they will drink the soup by lifting their bowl to their mouths like cups. They ain't dumb!

      Anyway, with that very mild beginning, I'll head off and think which on my long list will be next.

      Thanks to @KennethT for advice re American-Chinese food.
       
       
    • By liuzhou
      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.
    • By liuzhou
      Big Plate Chicken - 大盘鸡
       

       
      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.

      Ingredients

      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 chiles,   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

      Salt

      Scallion, 2 sliced.
         
      Method

      First, cut the chicken into bite sized pieces and marinate in 1 1/2 teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1 1/2 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 chiles. 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 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 Shaoxing.

      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
      Clam Soup with Mustard Greens - 车螺芥菜汤
       

       
      This is a popular, light but peppery soup available in most restaurants here (even if its not listed on the menu). Also, very easy to make at home.

      Ingredients

      Clams. (around 8 to 10 per person. Some restaurants are stingy with the clams, but I like to be more generous). Fresh live clams are always used in China, but if, not available, I suppose frozen clams could be used. Not canned. The most common clams here are relatively small. Littleneck clams may be a good substitute in terms of size.
       
      Stock. Chicken, fish or clam stock are preferable. Stock made from cubes or bouillon powder is acceptable, although fresh is always best.

      Mustard Greens. (There are various types of mustard green. Those used here are  芥菜 , Mandarin: jiè cài; Cantonese: gai choy). Use a good handful per person. Remove the thick stems, to be used in another dish.)

      Garlic. (to taste)

      Chile. (One or two fresh hot red chiles are optional).

      Salt.

      MSG (optional). If you have used a stock cube or bouillon powder for the stock, omit the MSG. The cubes and power already have enough.

      White pepper (freshly ground. I recommend adding what you consider to be slightly too much pepper, then adding half that again. The soup should be peppery, although of course everything is variable to taste.)

      Method

      Bring your stock to a boil. Add salt to taste along with MSG if using.

      Finely chop the garlic and chile if using. Add to stock and simmer for about five minutes.

      Make sure all the clams are tightly closed, discarding any which are open - they are dead and should not be eaten.

      The clams will begin to pop open fairly quickly. Remove the open ones as quickly as possible and keep to one side while the others catch up. One or two clams may never open. These should also be discarded. When you have all the clams fished out of the boiling stock, roughly the tear the mustard leaves in two and drop them into the stock. Simmer for one minute. Put all the clams back into the stock and when it comes back to the boil, take off the heat and serve.
    • By liuzhou
      Beef with Bitter Melon - 牛肉苦瓜
       

       
      The name may be off-putting to many people, but Chinese people do have an appreciation for bitter tastes and anyway, modern cultivars of this gourd are less bitter than in the past. Also, depending on how it's cooked, the bitterness can be mitigated.
       
      I'll admit that I wasn't sure at first, but have grown to love it.

      Note: "Beef with Bitter Melon (牛肉苦瓜 )" or "Bitter Melon with Beef (苦瓜牛肉)"? One Liuzhou restaurant I know has both on its menu! In Chinese, the ingredient listed first is the one there is most of, so, "beef with bitter melon" is mainly beef, whereas "bitter melon with beef" is much more a vegetable dish with just a little beef. This recipe is for the beefier version. To make the other version, just half the amount of beef and double the amount of melon.

      Ingredients

      Beef. One pound. Flank steak works best. Slice thinly against the grain.

      Bitter Melon. Half a melon. You can use the other half in a soup or other dish. Often available in Indian markets or supermarkets.
       

       
      Salted Black Beans. One tablespoon. Available in packets from Asian markets and supermarkets, these are salted, fermented black soy beans. They are used as the basis for 'black bean sauce', but we are going to be making our own sauce!

      Garlic. 6 cloves

      Cooking oil. Any vegetable oil except olive oil

      Shaoxing wine. See method

      Light soy sauce. One tablespoon

      Dark soy sauce. One teaspoon

      White pepper. See method

      Sesame oil. See method

      Method

      Marinate the beef in a 1/2 tablespoon of light soy sauce with a splash of Shaoxing wine along with a teaspoon or so of cornstarch or similar (I use potato starch). Stir well and leave for 15-30 minutes.

      Cut the melon(s) in half lengthwise and, using a teaspoon, scrape out all the seeds and pith. The more pith you remove, the less bitter the dish will be. Cut the melon into crescents about 1/8th inch wide.

      Rinse the black beans and drain. Crush them with the blade of your knife, then chop finely. Finely chop the garlic.

      Stir fry the meat in a tablespoon of oil over a high heat until done. This should take less than a minute. Remove and set aside.

      Add another tablespoon of oil and reduce heat to medium. fry the garlic and black beans until fragrant then add the bitter melon. Continue frying until the melon softens. then add a tablespoon of Shaoxing wine and soy sauces. Finally sprinkle on white pepper to taste along with a splash of sesame oil. Return the meat to the pan and mix everything well.

      Note: If you prefer the dish more saucy, you can add a tablespoon or so of water with the soy sauces.

      Serve with plained rice and a stir-fried green vegetable of choice.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...