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 an account.

Cineris

Chinese sizzling beef

Recommended Posts

11 minutes ago, huiray said:

 

Thanks for the response. I would suspect they are more likely to be in the direction of Cantonese or southern Chinese, anyway...rather than Szechuanese, and your comment about the overall menu seems to suggest that.

 

No Shaohsing wine...OK, try some dry sherry (NOT my "best substitute recommendation", but it is in the generalized desired direction), or try some sake...

 

Ordered some shaoxing wine on amazon, but it takes a heck of a long time to get it delivered here. End of may. Sherry and sake is just too expensive in Norway to buy for one dish. I'll wait. 

Share this post


Link to post
Share on other sites

maybe you could simply ask the restaurant what the ingredients are...maybe a white lie that you have food allergies would help!

 

Share this post


Link to post
Share on other sites

My son's best friend's father is a Chinese master chef. In place of rice wine or sherry, he often uses a splash of gin. Says it's his "secret ingredient."

 

Yes, I realize it seems farther afield at first thought but it might be cheaper and easier to source there (one of my favorite gins is Norweigan). If so, wouldn't hurt to try it. 


Edited by Jaymes (log)

Share this post


Link to post
Share on other sites
8 minutes ago, Jaymes said:

My son's best friend's father is a Chinese master chef. In place of rice wine or sherry, he often uses a splash of gin. Says it's his "secret ingredient."

 

Yes, I realize it seems farther afield at first thought but it might be cheaper and easier to source there (one of my favorite gins is Norweigan). If so, wouldn't hurt to try it. 

 

Gin is damned expensive in China (most people have no idea what it is) and I can't see it being cheaper than rice wine anywhere else. Also, I can't see how it could possibly substitute for Shaoxing wine. Totally different taste.

I'd stake everything on the OP's restaurant not using gin!


Edited by liuzhou (log)

Share this post


Link to post
Share on other sites
28 minutes ago, liuzhou said:

 

Gin is damned expensive in China (most people have no idea what it is) and I can't see it being cheaper than rice wine anywhere else. Also, I can't see how it could possibly substitute for Shaoxing wine. Totally different taste.

I'd stake everything on the OP's restaurant not using gin!

 

I agree the restaurant isn't using gin, and that gin isn't Chinese  (however, neither is sherry, is it? an oft-suggested substitute). But the op seems to indicate that imported alcohol is almost prohibitively expensive in Norway. Gin is distilled right there. So suggested might be interesting to try a splash or two.

 

My Chinese master chef friend was sold in the 40's as a small boy from a poor family somewhere in central China to a wealthy Chinese family that owned restaurants in Hong Kong & Singapore back in the days when Britannia ruled the seas. There was a lot of gin around. Eventually the family that had "adopted" him began the trek to the US, at one point owning at least a dozen Chinese restaurants in California, Colorado and Missouri.

 

However, if you reread my post, at no time did I indicate in any way that I thought gin might be what the restaurant was using. Just more of a "if it's cheaper there, why not give it a try just for grins."


Edited by Jaymes (log)
  • Like 1

Share this post


Link to post
Share on other sites
12 minutes ago, Jaymes said:

However, if you reread my post, at no time did I indicate in any way that I thought gin might be what the restaurant was using. Just more of a "if it's cheaper there, why not give it a try just for grins."

 

And I just meant to say that I doubt that there is anywhere on the planet where gin is cheaper than rice wine. Or that it would be a normal substitute (and I've always considered sherry an only vaguely acceptable substitute.)

But your story of your son's friend's father is interesting if somewhat sad, but all too typical. Still.

 

At least he learnt some skills and became a Chinese master chef, whatever that means. So many bought and sold children ended up in much worse places.

 

But we are getting off-topic.


Edited by liuzhou (log)
  • Like 2

Share this post


Link to post
Share on other sites

I have seen rice wine in markets here in Arizona for as little as $3 a bottle. -And that price includes import taxes, shipping costs, etc.

Share this post


Link to post
Share on other sites

Any spirits with an alcohol percentage above 4.5% are sold in a separate store called "vinmonopolet". Winemonopoly translated directly. Basically you can only buy beer in usual stores or markets. Rice wine isn't something you can find in the monopoly and you have to import it. Only thing I could find from that part of the world is sake, which goes for from 300 to 600 kr per liter. That's 36 and 72 USD. Gin and sherry are also pretty close. Cheapest sherry I could find, an Alegria Manzilla goes for 12 USD for 37.5 cl. 

  • Like 2

Share this post


Link to post
Share on other sites
9 hours ago, Lisa Shock said:

I have seen rice wine in markets here in Arizona for as little as $3 a bottle. -And that price includes import taxes, shipping costs, etc.

 

And that's the case here in Texas as well. Sold everywhere including grocery stores. For next to nothing. Too bad about Norway. Guess that's due to those high taxes we all hear about. 


Edited by Jaymes (log)
  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By liuzhou
      We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.
       
      Going, going gan
    • By liuzhou
      I’m an idiot. It’s official.
       
      A couple of weeks back, on another thread, the subject of celtuce and its leafing tops came up (somewhat off-topic). Someone said that the tops are difficult to find in Asian markets and I replied that I also find the tops difficult to find here in China. Nonsense. They are very easy to find. They just go under a completely different name from the stems – something which had slipped my very slippery mind.
       
      So, here on-topic is some celtuce space.
       
      First, for those who don’t know what celtuce is, let me say it is a variety of lettuce which looks nothing like a lettuce. It is very popular in southern mainland China and Taiwan. It is also known in English as stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce. In Chinese it is 莴笋 wō sǔn or 莴苣 wō jù, although the latter can simply mean lettuce of any variety.

      Lactuca sativa var. asparagina is 'celtuce' for the technically minded.
       

       
      Those in the picture are about 40 cm (15.7 inches) long and have a maximum diameter of 5 cm (2 inches). The stems are usually peeled, sliced and used in various stir fries, although they can also be braised, roasted etc. The taste is somewhere between lettuce and celery, hence the name. The texture is more like the latter.
       
      The leafing tops are, as I said, sold separately and under a completely different name. They are 油麦菜 yóu mài cài.
       

       
      These taste similar to Romaine lettuce and can be eaten raw in salads. In Chinese cuisine,  they are usually briefly stir fried with garlic until they wilt and served as a green vegetable – sometimes with oyster sauce.
       
      If you can find either the stems or leaves in your Asian market, I strongly recommend giving them a try.
    • By Duvel
      “… and so it begins!”
       
      Welcome to “Tales from the Fragrant Harbour”!
      In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.
      For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …
      (of course the rest of the food was not half as bad)

      Todays suggestion: Unagi (grilled eel) and the fitting Sake !
       

      For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.
       

      Sahimi: Sea bream, Tuna and clam ...
       

      Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).
       

      Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin
       

      Wagyu: "nuff said ...
       

      Gourd. With a kind of jellied Oden stock. Nice !
       

      Unagi with Sansho (mountain pepper)
       

      So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...
       

      Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.
       

      Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...
       

      More Unagi (hey it's only twice per year) ...
       

      Miso soup with clams ...
       

      Tiramisu.
       

      Outside view of the restaurant. Very casual!
      On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

       
      When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

    • By Soul_Venom
      The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
  • Recently Browsing   0 members

    No registered users viewing this page.

×