thread of pictures of real chinese food

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people who are allowed to post itt: dylannnnnnnnnnnnnnnnnnnn, ken c, people who have been to china

http://i.imgur.com/kv4RQ.jpg

dayo, Monday, 5 September 2011 23:15 (thirteen years ago)

http://blogs.phoenixnewtimes.com/bella/pandaexpressfood.jpg

of the griffith (del griffith), Monday, 5 September 2011 23:20 (thirteen years ago)

http://i.imgur.com/YrcEH.jpg

dayo, Monday, 5 September 2011 23:22 (thirteen years ago)

http://i.imgur.com/MMLkn.jpg

dayo, Monday, 5 September 2011 23:22 (thirteen years ago)

http://i.imgur.com/EsT1c.jpg

dayo, Monday, 5 September 2011 23:26 (thirteen years ago)

http://i.imgur.com/e4bHt.jpg

dayo, Monday, 5 September 2011 23:27 (thirteen years ago)

mmmm that one looks good

i drive a wood paneled station dragon (La Lechera), Monday, 5 September 2011 23:27 (thirteen years ago)

http://i.imgur.com/UDM24.jpg

dayo, Monday, 5 September 2011 23:28 (thirteen years ago)

http://i.imgur.com/Ggr3j.png

dayo, Monday, 5 September 2011 23:28 (thirteen years ago)

oh whoops how did that get in here *blushes*

dayo, Monday, 5 September 2011 23:28 (thirteen years ago)

http://i.imgur.com/kEueC.jpg

dayo, Monday, 5 September 2011 23:29 (thirteen years ago)

How about Chinese food by way of Indonesia:

http://farm3.static.flickr.com/2174/2504681483_baef5d95d0.jpg
Pangsit Mie Ujung Pandang by closari, on Flickr

o. nate, Monday, 5 September 2011 23:32 (thirteen years ago)

also acceptable

dayo, Monday, 5 September 2011 23:33 (thirteen years ago)

http://i.imgur.com/LIACM.jpg

dayo, Monday, 5 September 2011 23:34 (thirteen years ago)

http://i.imgur.com/XYlHj.jpg

dayo, Monday, 5 September 2011 23:36 (thirteen years ago)

annotations pls

diouf est le papa du foot galsen merde lè haters (nakhchivan), Monday, 5 September 2011 23:37 (thirteen years ago)

i go to a restaurant every couple weeks w my mom where all the food looks like this. her & her husband started going bc a food critic friend of theirs (recently died of cancer rip) told them it was the closest to what he had eaten on trips to china. even tho it is insanely good & unlike any other chinese food i was kind of incredulous cause its p salty. but ive eaten at least a few of these there

Sex Droughts and Rock & Roll (flopson), Monday, 5 September 2011 23:38 (thirteen years ago)

http://i.imgur.com/D0QuM.jpg

dayo, Monday, 5 September 2011 23:38 (thirteen years ago)

^^ imperative that you use fresh shrimp, preferably from the sea

dayo, Monday, 5 September 2011 23:38 (thirteen years ago)

boy all this image searching is making me tired! I think I'm gonna take a break. btw vegetarians sorry, chinese cuisine can definitely be vegetarian friendly but it's hard and I don't know too much about that! I will try to search for more veg dishes later

dayo, Monday, 5 September 2011 23:40 (thirteen years ago)

the tinfoil island makes it

diouf est le papa du foot galsen merde lè haters (nakhchivan), Monday, 5 September 2011 23:41 (thirteen years ago)

before I stop you can all have some DUMPLINGS!

http://i.imgur.com/VFOz1.jpg

dayo, Monday, 5 September 2011 23:43 (thirteen years ago)

okay I couldn't stop here is a vegetarian one (sometimes, it usually has ground pork but you can ask them to not put it in or eat around it?)

http://i.imgur.com/RXUdG.jpg

dayo, Monday, 5 September 2011 23:48 (thirteen years ago)

oh jeez how do those pictures keep on ending up in my thread http://i982.photobucket.com/albums/ae301/EarlyMemphis/Smileys/BlushingSmiley.gif

dayo, Monday, 5 September 2011 23:48 (thirteen years ago)

http://i.imgur.com/SkNgc.jpg

dayo, Monday, 5 September 2011 23:49 (thirteen years ago)

what is the purple stuff

diouf est le papa du foot galsen merde lè haters (nakhchivan), Monday, 5 September 2011 23:50 (thirteen years ago)

eggplant

dayo, Monday, 5 September 2011 23:50 (thirteen years ago)

so, so purple

diouf est le papa du foot galsen merde lè haters (nakhchivan), Monday, 5 September 2011 23:51 (thirteen years ago)

I think the only thing I never could get with with Chinese cooking is the excessivbe amount of dishes glossed up or thickened with that cornflour/water gloop. And the heavy saltiness, yeah.

Silent Hedgehogs (Trayce), Monday, 5 September 2011 23:51 (thirteen years ago)

some of the pictures are a little too 'colorful' but it does look that way irl! one of the criteria chinese chefs are judged on is 'color' (strangely enough)

dayo, Monday, 5 September 2011 23:51 (thirteen years ago)

the cornflour/water goop is a sign of cantonese cooking. the shiny stuff you're seeing in these pictures is oil (lol).

dayo, Monday, 5 September 2011 23:52 (thirteen years ago)

Oh hahaha :D

Silent Hedgehogs (Trayce), Monday, 5 September 2011 23:52 (thirteen years ago)

what is the first picture on the thread? feel like it could be just about anything

circles, Monday, 5 September 2011 23:54 (thirteen years ago)

pork belly

dayo, Monday, 5 September 2011 23:55 (thirteen years ago)

same dish

http://i.imgur.com/BitdY.jpg

dayo, Monday, 5 September 2011 23:57 (thirteen years ago)

ah, okay

circles, Monday, 5 September 2011 23:58 (thirteen years ago)

pork belly is such a wonderful thing

Do not go gentle into that good frogbs (silby), Tuesday, 6 September 2011 00:24 (thirteen years ago)

Serious pavlovian response to this.

Leee, Lord of Wtfomgham (Leee), Tuesday, 6 September 2011 00:28 (thirteen years ago)

eggplant is a top 5 food and that looks amazing

pathos of the unwarranted encore (underrated aerosmith bootlegs I have owned), Tuesday, 6 September 2011 00:38 (thirteen years ago)

annotations pls

― diouf est le papa du foot galsen merde lè haters (nakhchivan), Monday, September 5, 2011 7:37 PM (59 minutes ago) Bookmark

1. 红烧肉
2。 panda express
3。 口水鸡
4。 I forget, it just looks pretty
5。 刀削面
6。 炸酱面
7。 兰州拉面
8。 松鼠鱼
9。 Pangsit Mie Ujung Pandang
10。 干炒牛河
11。干锅
12。白灼虾
13。 水饺
14。 鱼香茄子or maybe 红烧茄子
15。 红烧肉

dayo, Tuesday, 6 September 2011 00:43 (thirteen years ago)

http://farm5.static.flickr.com/4054/4224921451_68c45e0538.jpg

菜包

dayo, Tuesday, 6 September 2011 00:49 (thirteen years ago)

http://i.imgur.com/sBv25.jpg

糖醋藕片

dayo, Tuesday, 6 September 2011 00:50 (thirteen years ago)

#5 is going to haunt me

horseshoe, Tuesday, 6 September 2011 00:53 (thirteen years ago)

http://i.imgur.com/RfyMh.jpg

西兰花清炒香菇

dayo, Tuesday, 6 September 2011 00:54 (thirteen years ago)

dayo you should send that last one to buff and max's mom

max, Tuesday, 6 September 2011 00:55 (thirteen years ago)

Ooh whats that steamed bun full of greens? That looks delish.

Silent Hedgehogs (Trayce), Tuesday, 6 September 2011 00:55 (thirteen years ago)

http://i.imgur.com/TzaCc.jpg

dayo, Tuesday, 6 September 2011 00:56 (thirteen years ago)

http://i.imgur.com/rcABG.jpg

炒芥兰菜

dayo, Tuesday, 6 September 2011 00:57 (thirteen years ago)

http://i.imgur.com/Lf2Ly.jpg

蒜炒豆苗

dayo, Tuesday, 6 September 2011 00:58 (thirteen years ago)

Ah, gai lan in oyster sauce, love that stuff.

Silent Hedgehogs (Trayce), Tuesday, 6 September 2011 00:59 (thirteen years ago)

http://i.imgur.com/SsOgu.jpg

炒白菜

dayo, Tuesday, 6 September 2011 01:00 (thirteen years ago)

http://i.imgur.com/9uY58.jpg

西红柿炒蛋

dayo, Tuesday, 6 September 2011 01:02 (thirteen years ago)

http://i.imgur.com/fjHjV.jpg

蒜蓉

dayo, Tuesday, 6 September 2011 01:03 (thirteen years ago)

http://i.imgur.com/qra3u.jpg

芝麻汤圆

dayo, Tuesday, 6 September 2011 01:09 (thirteen years ago)

http://i.imgur.com/ykdcc.jpg

dayo, Tuesday, 6 September 2011 01:13 (thirteen years ago)

YESSSS.

err xpost

Leee, Lord of Wtfomgham (Leee), Tuesday, 6 September 2011 01:13 (thirteen years ago)

http://i.imgur.com/r5o4Y.jpg

麻团

dayo, Tuesday, 6 September 2011 01:13 (thirteen years ago)

What...IS...that?

xxxp

the wheelie-suitcase of the sky plus WITH SPIKED BARBS (Laurel), Tuesday, 6 September 2011 01:13 (thirteen years ago)

Leee I had no idea you were so excited about the truth

dayo, Tuesday, 6 September 2011 01:14 (thirteen years ago)

btw, let me add another annotation to the Panda Express pic.

Laurel, it's mochi (is it mochi?) filled with sweet sesame seed paste.

Leee, Lord of Wtfomgham (Leee), Tuesday, 6 September 2011 01:15 (thirteen years ago)

Knowing that it's sesame seed-based helps...slightly.

the wheelie-suitcase of the sky plus WITH SPIKED BARBS (Laurel), Tuesday, 6 September 2011 01:16 (thirteen years ago)

Well dayo I feel that we need to get to the bottom of that plate of sesame buns filled with red bean paste.

Laurel it is a taste explosion.

Leee, Lord of Wtfomgham (Leee), Tuesday, 6 September 2011 01:17 (thirteen years ago)

http://i.imgur.com/wQ8w6.jpg

金银馒头

dayo, Tuesday, 6 September 2011 01:18 (thirteen years ago)

well it's made with sticky rice, mochi has a more specific meaning but yeah it's sesame wrapped in sticky rice

dayo, Tuesday, 6 September 2011 01:19 (thirteen years ago)

speaking of

http://i.imgur.com/rrpo5.jpg

炒年糕

dayo, Tuesday, 6 September 2011 01:21 (thirteen years ago)

http://i.imgur.com/ONwQ6.jpg

奶黄包

dayo, Tuesday, 6 September 2011 01:22 (thirteen years ago)

in honor of the upcoming mid-autumn festival, 月饼

http://i.imgur.com/4C3gP.jpg
http://i.imgur.com/vFYTW.jpg

dayo, Tuesday, 6 September 2011 01:26 (thirteen years ago)

http://i.imgur.com/UlsYe.jpg

dayo, Tuesday, 6 September 2011 01:27 (thirteen years ago)

Oh wait upon further inspection that's actually blobfish soup.

http://24.media.tumblr.com/tumblr_lr2uprzWej1qbypg1o1_500.jpg

Leee, Lord of Wtfomgham (Leee), Tuesday, 6 September 2011 01:28 (thirteen years ago)

http://i.imgur.com/HCrEr.jpg

dayo, Tuesday, 6 September 2011 01:28 (thirteen years ago)

lmbo leee

dayo, Tuesday, 6 September 2011 01:28 (thirteen years ago)

dayo will have to do the sinification, but here's an egg tart, which is the business:

http://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Egg_custard_tarts.jpg/800px-Egg_custard_tarts.jpg

Leee, Lord of Wtfomgham (Leee), Tuesday, 6 September 2011 01:29 (thirteen years ago)

http://i.imgur.com/rZWcn.jpg

煎饼

dayo, Tuesday, 6 September 2011 01:30 (thirteen years ago)

Oh, I had egg tarts at dim sum! They were too sweet for me. But pretty.

the wheelie-suitcase of the sky plus WITH SPIKED BARBS (Laurel), Tuesday, 6 September 2011 01:31 (thirteen years ago)

damm now i want sum panda express

Lamp, Tuesday, 6 September 2011 01:31 (thirteen years ago)

I see you Leeee

http://i.imgur.com/UEHt2.jpg

蛋挞

dayo, Tuesday, 6 September 2011 01:32 (thirteen years ago)

http://s3-media3.px.yelpcdn.com/bphoto/4k1oMzk4ssmYL_VAQhFVsw/l.jpg

remy bean, Tuesday, 6 September 2011 01:38 (thirteen years ago)

... and now, I shall eat real Chinese food.

Leee, Lord of Wtfomgham (Leee), Tuesday, 6 September 2011 01:41 (thirteen years ago)

http://www.biginhongkong.com/content/binary/JadeGarden.AbaloneSiuMai.JPG

remy bean, Tuesday, 6 September 2011 01:43 (thirteen years ago)

http://www.eatinginvancouver.ca/wp-content/uploads/2011/06/IMG_2203.jpg

remy bean, Tuesday, 6 September 2011 01:45 (thirteen years ago)

dayo, what is the soup-looking thing up there with the noodles and all the cilantro floating around in it?

dell (del), Tuesday, 6 September 2011 01:49 (thirteen years ago)

ramen

dayo, Tuesday, 6 September 2011 01:50 (thirteen years ago)

http://www.flickr.com/photos/55017688@N00/4441951499/

remy bean, Tuesday, 6 September 2011 01:53 (thirteen years ago)

dammit all i want to do is post a picture of some century egg congee w. a doughnut

remy bean, Tuesday, 6 September 2011 01:54 (thirteen years ago)

http://27.media.tumblr.com/tumblr_lkdz2gkKrj1qihv0oo1_500.jpg

remy bean, Tuesday, 6 September 2011 01:54 (thirteen years ago)

http://i.imgur.com/iYiIU.jpg

皮蛋粥

dayo, Tuesday, 6 September 2011 01:56 (thirteen years ago)

del that's pulled noodles, the name means 'pulled noodles' in chinese

here's a video of a boss dude making them

http://v.youku.com/v_show/id_XMjIzNTY5Mzk2.html

it starts getting good after 1:45

but then he starts over because he pulled them too thin : (

dayo, Tuesday, 6 September 2011 02:03 (thirteen years ago)

everybody seems to like picture number five which are knife sliced noodles well here's a video of ultraman making knife sliced noodles

http://v.youku.com/v_show/id_XMzAwMzU2MzUy.html

dayo, Tuesday, 6 September 2011 02:05 (thirteen years ago)

oh my god

http://v.youku.com/v_show/id_XMzAwMzI0MzI0.html

dayo, Tuesday, 6 September 2011 02:06 (thirteen years ago)

cool, ha!

this video made a big impression on me when i was a kid
https://www.youtube.com/watch?v=dWPwfnWHhdA

dell (del), Tuesday, 6 September 2011 02:13 (thirteen years ago)

https://www.youtube.com/watch?v=grwmxvxwChM

this video was taken in flushing so maybe you can find good chinese food in flushing

dayo, Tuesday, 6 September 2011 02:15 (thirteen years ago)

but it costs $10 and you have to listen to a patronizing foreigner talking in your ear

dayo, Tuesday, 6 September 2011 02:16 (thirteen years ago)

pretty much the norm for nyc

iatee, Tuesday, 6 September 2011 02:18 (thirteen years ago)

I kind of want to learn to make something like this: http://leitesculinaria.com/27156/recipes-slow-cooked-pork-belly.html

There's a Chinese place in my college town that has something very similar and I love it

unwarranted display names of ilx (mh), Tuesday, 6 September 2011 02:19 (thirteen years ago)

here is another way of making noodles

https://www.youtube.com/watch?v=bbmgZZ8DjsA

dayo, Tuesday, 6 September 2011 02:19 (thirteen years ago)

man, vancouver is 90% chinese but the food will never live up to the shittiest mainland china backwater, i think. just... i dunno. i'll say this: really good high end cantonese food. enjoy the king crab and catch a glimpse of fugitive lai changxing (note: no longer possible).

lately i've been eating for dinner: century egg + large fries from mcdonalds... mix with a bit of black vinegar and dark soy sauce....

anyways

dylannn, Tuesday, 6 September 2011 02:20 (thirteen years ago)

http://pylon.xiangoo.com/step/photo/5/8/KYBvkMxOQDtC_m.jpg

dylannn, Tuesday, 6 September 2011 02:20 (thirteen years ago)

there's something so satisfying about the visual of dude pulling the noodles apart

dell (del), Tuesday, 6 September 2011 02:21 (thirteen years ago)

my mom makes that all the time mh! the 'preserved mustard' or w/e it is gives it a very distinct flavor. it's great

dayo, Tuesday, 6 September 2011 02:22 (thirteen years ago)

i'll say this: really good high end cantonese food.

otm, I had dinner at a 5 star hotel's cantonese restaurant and it was like

dayo, Tuesday, 6 September 2011 02:22 (thirteen years ago)

THAT IS 把子肉 BAZIROU

YOU HAVE A GIANT CAULDRON OF STUFF (LIKE ABOVE) STEWING IN A POT ALL DAY AND YOU CHOOSE WHAT YOU WANT IN YOUR BOWL BY POINTING
THE BAZIROU IS THE ACTUAL STEWED PORK BELLY BUT IT INCLUDES EVERYTHING. EATEN WITH A BOWL OF WHITE RICE. AND EVERY PLACE HAS FREE FILL YOUR OWN RICE RUNOFF 米汁 THE STARCHY STEAMING WATER FROM COOKING RICE. OH MY GOD. HOMETOWN: NORTHERN JIANGSU.

dylannn, Tuesday, 6 September 2011 02:23 (thirteen years ago)

I would be so fat if I lived in china

dayo, Tuesday, 6 September 2011 02:25 (thirteen years ago)

I look at american food and it's just so sad

dayo, Tuesday, 6 September 2011 02:25 (thirteen years ago)

http://i975.photobucket.com/albums/ae232/daggerlee/2356eefb.gif

dayo, Tuesday, 6 September 2011 02:28 (thirteen years ago)

http://i.imgur.com/olSLM.jpg

卤肉

dayo, Tuesday, 6 September 2011 02:28 (thirteen years ago)

http://pica.nipic.com/2008-02-29/2008229101143338_2.jpg

粉蒸肉 MEAT STEAMED WITH GROUND UP RICE MASHED ALL OVER IT. GOD. THIS IS AMAZING.

dylannn, Tuesday, 6 September 2011 02:29 (thirteen years ago)

http://i.imgur.com/NvJip.jpg

牛肉面

dayo, Tuesday, 6 September 2011 02:30 (thirteen years ago)

http://farm4.static.flickr.com/3252/2700015194_a9b1ebe06a.jpg

蟹炒年糕

dayo, Tuesday, 6 September 2011 02:32 (thirteen years ago)

i want to fuck my face with all of these

http://www.youtube.com/watch?v=_i_qxQztHRI (Princess TamTam), Tuesday, 6 September 2011 02:33 (thirteen years ago)

http://www.168food.com.cn/pictures/images/20090830194117691.jpg

鸭血粉丝 duckblood fensi

dylannn, Tuesday, 6 September 2011 02:34 (thirteen years ago)

http://i.imgur.com/qwEhY.jpg

I posted this before but it's so good. the green things are 蒜薹, which means garlic shoots, and you absolutely cannot get this in the US because they don't sell garlic shoots in the supermarket!

dayo, Tuesday, 6 September 2011 02:35 (thirteen years ago)

vancouver is cool in that you can get stuff like that. "garlic bolts" is usually the translation.

http://www.ttmeishi.com/Images/CaiPu_Upload/2008-7/20080727102723273.jpg

凉拌猪肚

this is a favorite

dylannn, Tuesday, 6 September 2011 02:38 (thirteen years ago)

ok two more k-classic dishes that everybody in china knows how to make and then I'm done for today

dayo, Tuesday, 6 September 2011 02:44 (thirteen years ago)

http://i.imgur.com/aAfwx.png

dayo, Tuesday, 6 September 2011 02:44 (thirteen years ago)

http://i.imgur.com/BVz85.jpg

鱼香肉丝

http://i.imgur.com/7zLB7.jpg

宫保鸡丁

dayo, Tuesday, 6 September 2011 02:45 (thirteen years ago)

you may be more familiar with the second one as 'kung pao chicken' here is a lol american version

http://farm6.static.flickr.com/5287/5282457865_123c95eac4_z.jpg

dayo, Tuesday, 6 September 2011 02:47 (thirteen years ago)

lol america *smh*

dayo, Tuesday, 6 September 2011 02:47 (thirteen years ago)

if only china wasn't being run by a brutal autocracy

dayo, Tuesday, 6 September 2011 02:48 (thirteen years ago)

http://i52.tinypic.com/mhzp1y.jpg

los blue jeans, Tuesday, 6 September 2011 02:48 (thirteen years ago)

http://www.eat4.com/upimg/110312/1_013014_1.jpg

蚕豆炒莴笋

dylannn, Tuesday, 6 September 2011 02:51 (thirteen years ago)

my saliva glands hurt

if anyone would like to continue you can go here

http://www.meishij.net/chufang/diy/jiangchangcaipu/

and click the little numbers at the bottom to go to the next page, or hit the button that says 下一页

dayo, Tuesday, 6 September 2011 02:51 (thirteen years ago)

莴笋 is another example of a chinese vegetable that is very hard or impossible to find in the states. my parents tried very hard to grow some last year and were only able to harvest enough for half a meal. : (

dayo, Tuesday, 6 September 2011 02:52 (thirteen years ago)

it's available in vancouver... locally grown, too, as i understand it. there's a hunan restaurant here that has a dish of 炒 eel, bacon (super smoky eerie white hunan bacon) and wosun.

dylannn, Tuesday, 6 September 2011 02:57 (thirteen years ago)

sounds like I should move to vancouver

dayo, Tuesday, 6 September 2011 03:00 (thirteen years ago)

richmond is like china if all the poor people were gone

dylannn, Tuesday, 6 September 2011 03:01 (thirteen years ago)

rip chinas poor people

dayo, Tuesday, 6 September 2011 03:03 (thirteen years ago)

hey, let's not end on a bummer

dylannn, Tuesday, 6 September 2011 03:04 (thirteen years ago)

Let's go west for Baked Bun Soaked in Mutton Soup:
http://farm4.static.flickr.com/3259/3121995269_7995caf5e2.jpg

The white doughy pieces are actually torn up bits of these pancakes/buns:
http://www.tourschina.com/travel-xian/images/food/yangroupaomo1.jpg

When you're served this, they come intact like that picture, and you're supposed to break them up and toss them into the stew.

Leee, Lord of Wtfomgham (Leee), Tuesday, 6 September 2011 03:04 (thirteen years ago)

thanks.

dylannn, Tuesday, 6 September 2011 03:05 (thirteen years ago)

i truly hate you for this thread, dayo

horseshoe, Tuesday, 6 September 2011 03:10 (thirteen years ago)

coming out of retirement because reading about chinese bacon made me crave this

http://i.imgur.com/ycCgP.jpg

腊肉

if you think chinese food is salty you haven't tried this!!

dayo, Tuesday, 6 September 2011 03:10 (thirteen years ago)

lol horseshoe you won't after watching this

http://v.youku.com/v_show/id_XMzAwMzI0MzI0.html

dayo, Tuesday, 6 September 2011 03:10 (thirteen years ago)

but yeah dylannnnnnnnnnnnnnn is otm when he says

man, vancouver is 90% chinese but the food will never live up to the shittiest mainland china backwater, i think.

and this is why NYC can never have great chinese food. even in flushing. THE END.

dayo, Tuesday, 6 September 2011 03:12 (thirteen years ago)

http://jingtheory.com/blog/2010/11/taste-of-chengdu/

dylannn, Tuesday, 6 September 2011 03:14 (thirteen years ago)

LOOK at that

dylannn, Tuesday, 6 September 2011 03:18 (thirteen years ago)

think I told this story before on ILX but the spiciest, hottest food I ever had was in chengdu - some 特辣 chicken wings that had me on a vision quest, for reals. and normally I don't back down from spicy food. I think they used a ghost pepper or the chinese equivalent.

dayo, Tuesday, 6 September 2011 03:20 (thirteen years ago)

I remember sweating profusely, my vision getting dizzy, stumbling across a city square during a very cold winter day with a starbucks frappuchino in one hand, a bottle of water in the other, double fisting. took about 20 minutes for the spiciness to wear off. jesus.

dayo, Tuesday, 6 September 2011 03:21 (thirteen years ago)

that blog post about chengdu is otm though - as china's people get wealthier the food is getting shittier. I had more disappointments in my most recent trip to beijing (this past winter) than I did in all the previous times I had been back. china should look to hong kong as a warning to what happens when your city gets overrun with franchises.

otoh taiwan is still great and they are pretty rich! taiwan has the best street food in the world.

dayo, Tuesday, 6 September 2011 03:22 (thirteen years ago)

in fact taiwan may have the highest concentration of great chinese food in all of the world. love taiwan.

dayo, Tuesday, 6 September 2011 03:25 (thirteen years ago)

I mean, I get it! when you become middle class you don't have time to worry about food. you are staring at a computer screen all day. and you can actually afford a house and to create a good environment for your kid to live in. but it still makes me sad, a little bit. china makes me sad, sometimes. godspeed

dayo, Tuesday, 6 September 2011 03:28 (thirteen years ago)

https://www.youtube.com/watch?v=0Um_rXMBXAs

good intro to xiao long bao making skills at 3:38

chef dude is a DUDE

dayo, Tuesday, 6 September 2011 11:17 (thirteen years ago)

http://bestvacationdealstoday.com/wp-content/uploads/2010/05/Hong-Kong-Night-Street-Snacks.jpg

Gary Numan, or Gary Fletcher (ken c), Tuesday, 6 September 2011 11:23 (thirteen years ago)

http://i.imgur.com/98seg.jpg

http://www.youtube.com/watch?v=_i_qxQztHRI (Princess TamTam), Tuesday, 6 September 2011 11:40 (thirteen years ago)

if i wanted to be reminded of stupid shit i said years ago, i'd get married

https://www.youtube.com/watch?v=_i_qxQztHRI (Princess TamTam), Saturday, September 3, 2011 12:00 PM (3 days ago) Bookmark

dayo, Tuesday, 6 September 2011 11:42 (thirteen years ago)

http://metcn8.com/001-home-cooking/005-steamed-fish.jpg

Gary Numan, or Gary Fletcher (ken c), Tuesday, 6 September 2011 11:51 (thirteen years ago)

http://2.bp.blogspot.com/_zAw58ivw-TA/TKf-YGz4tMI/AAAAAAAAEEM/6keokGRE9ao/s1600/DSCN1768.JPG

Gary Numan, or Gary Fletcher (ken c), Tuesday, 6 September 2011 11:53 (thirteen years ago)

http://t1.gstatic.com/images?q=tbn:ANd9GcQjKmjjT6bLhCVMDyJ7U7lNWDOdBAP5R5U0OfUxp85hX6NgqpICXQ

Gary Numan, or Gary Fletcher (ken c), Tuesday, 6 September 2011 11:55 (thirteen years ago)

http://www.seriouseats.com/images/20080321eggquarters.jpg

Gary Numan, or Gary Fletcher (ken c), Tuesday, 6 September 2011 11:56 (thirteen years ago)

http://4.bp.blogspot.com/_rzfOlRkWCUY/R_ETLH6grII/AAAAAAAAARU/eHyztVD7H68/s320/P1030554.JPG

Gary Numan, or Gary Fletcher (ken c), Tuesday, 6 September 2011 12:00 (thirteen years ago)

http://otherpics.wcgame.ru/data/2011-07-03/singaporean-hainan-chicken-rice.jpg

Gary Numan, or Gary Fletcher (ken c), Tuesday, 6 September 2011 12:02 (thirteen years ago)

http://t2.gstatic.com/images?q=tbn:ANd9GcTocHldP0xJsjgRREi0ysZRKp3OLt0M5XE-DIWgREDwcUeTDyAP

Gary Numan, or Gary Fletcher (ken c), Tuesday, 6 September 2011 12:06 (thirteen years ago)

http://photos-e.ak.fbcdn.net/hphotos-ak-ash2/31363_385707692516_659427516_4489206_2309958_n.jpg

Gary Numan, or Gary Fletcher (ken c), Tuesday, 6 September 2011 17:32 (thirteen years ago)

http://i56.tinypic.com/15s39lg.jpg

los blue jeans, Tuesday, 6 September 2011 22:54 (thirteen years ago)

http://images.travelpod.com/users/aniemi/1.1301652070.fish-tank-in-dim-sum-restaurant.jpg

no idea wtf that thing is that's looming in the top left booth

Gary Numan, or Gary Fletcher (ken c), Wednesday, 7 September 2011 15:32 (thirteen years ago)

errr.. that was the wrong pic
http://farm2.static.flickr.com/1274/4669499606_7561ebd551.jpg

Gary Numan, or Gary Fletcher (ken c), Wednesday, 7 September 2011 15:33 (thirteen years ago)

http://thumbs.ifood.tv/files/images/food/clam-with-black-bean-sauce-01.jpg

Gary Numan, or Gary Fletcher (ken c), Wednesday, 7 September 2011 15:36 (thirteen years ago)

http://theinput.net/2008/02/14/beagle_wins_westminster.jpg

õ_Ò (Pillbox), Wednesday, 7 September 2011 22:18 (thirteen years ago)

it looks like a picture from a dog show or something

dylannn, Wednesday, 7 September 2011 22:30 (thirteen years ago)

http://i56.tinypic.com/6zopid.jpg

los blue jeans, Wednesday, 7 September 2011 23:17 (thirteen years ago)

aaaah damn sorry

los blue jeans, Wednesday, 7 September 2011 23:17 (thirteen years ago)

oh, wait, i just got it

dylannn, Wednesday, 7 September 2011 23:21 (thirteen years ago)

你这个死美国佬胖怪物,回去把自己的小鸡鸡切了算了.

dylannn, Wednesday, 7 September 2011 23:21 (thirteen years ago)

回去把自己的小鸡鸡切了算了.
http://www.foodnut.com/i/Saigon-Seafood-Harbor-Sunnyvale/Saigon-Seafood-Harbor-Steamed-Chicken.jpg

Gary Numan, or Gary Fletcher (ken c), Thursday, 8 September 2011 17:05 (thirteen years ago)

http://upload.wikimedia.org/wikipedia/commons/0/07/Soy_Sauce_Chicken.jpg

Gary Numan, or Gary Fletcher (ken c), Thursday, 8 September 2011 17:07 (thirteen years ago)

http://www.palacechinese.com.au/images/big/b_Chicken_Feet.JPG

Gary Numan, or Gary Fletcher (ken c), Thursday, 8 September 2011 17:22 (thirteen years ago)

I’ve been so obsessed with Szechuan cuisine lately it’s redic.

Aerosol, Thursday, 8 September 2011 17:31 (thirteen years ago)

http://en.wikipedia.org/wiki/Master_stock

dayo, Thursday, 8 September 2011 17:36 (thirteen years ago)

Apparently I did not take any pictures of the amazing food I had in Chengdu :(

lukas, Thursday, 8 September 2011 17:38 (thirteen years ago)

would love to go there.

There are claims of master stocks in China that are hundreds of years old, passed down through generations of cooks in this way

wau

Aerosol, Thursday, 8 September 2011 17:40 (thirteen years ago)

I am really fucking hungry now

homosexual II, Thursday, 8 September 2011 17:40 (thirteen years ago)

Like Thailand made me think "this is fantastic, but some Thai food in the US is also decent"

China: "I have never had anything like real Chinese food before"

I guess Thai food travels better than Chinese food for some reason? idk

lukas, Thursday, 8 September 2011 17:41 (thirteen years ago)

dayo, what was the name of that place you were repping for by philly?

Aerosol, Thursday, 8 September 2011 17:42 (thirteen years ago)

someone told me it's that the thai food most tourists have is the one that's served in tourist destinations, which is... tailored to fit the tourist's tastes.

I've been to an area north of phuket where no tourists go, and the thai food was definitely different than what I had experienced, but it wasn't that mind blowing. could be that that area was relatively impoverished

dayo, Thursday, 8 September 2011 17:43 (thirteen years ago)

aerosol http://www.yelp.com/biz/e-mei-restaurant-philadelphia-2#query:emei

not really sure if they offer just one menu or an american menu and a secret chinese menu. I would be happy to take you there next time I am in the philly area! and any other philly ilxors

dayo, Thursday, 8 September 2011 17:45 (thirteen years ago)

dude! south jersey/philly chinese food FAP would be awesome

Aerosol, Thursday, 8 September 2011 17:52 (thirteen years ago)

probably another reason for the lack of great chinese food in america is that the model of a chinese-american restaurant as profitable business has already entered into the fabric of the US. americans already have a fixed idea of what chinese take-out is and recent immigrants are more than happy to provide that experience. it takes creative rebranding to break out of that rut, i.e. by labeling your restaurant as a 'sichuan/szechuan' restaurant specifically instead of as a 'chinese' restaurant.

dayo, Thursday, 8 September 2011 17:53 (thirteen years ago)

someone told me it's that the thai food most tourists have is the one that's served in tourist destinations, which is... tailored to fit the tourist's tastes.

yeah probably true. also i was staying with a local in chengdu, not so in thailand. not so mysterious i guess.

lukas, Thursday, 8 September 2011 17:54 (thirteen years ago)

chengdu has a reputation of being a foodie paradise in china. no mistake that the three blog posts dylannnn referenced were all about chengdu. my own tour of chengdu was def pretty amazing, that's where I had 干锅 (pictured somewhere in this thread). probably the only other place I thought comparable to chengdu in food terms is taipei.

dayo, Thursday, 8 September 2011 17:56 (thirteen years ago)

http://jessieandthegiantplate.com/media/blogs/a//potsclosed.JPG

The real, slow-baked deal, however, can be found just outside Chengdu in Pixian, where the Zhao Feng He company has been producing doubanjiang using only traditional methods since 1666. In their courtyard, thousands of earthen-ware pots are neatly arranged according to their level in the fermentation process. The doubanjiang here is mixed everyday, the lids of the pots taken off in good weather, and the product is left to ferment for at least two years before being sold to private customers only. Various ages of doubanjiang are available at Zhao Feng He, including an eight year-old, limited vintage - the finest and most unadulterated doubanjiang in China.

http://jessieandthegiantplate.com/media/blogs/a//douban.JPG

by the person I stayed with in Chengdu

salivating

lukas, Thursday, 8 September 2011 18:14 (thirteen years ago)

I think the best meal i had in China was in a cheap restaurant somewhere like Guiyang which was just a huge plate of vegetables i've never subsequently been able to identify, soy sauce, garlic and something that looked like cumin seeds but wasn't. Brought in a sizzling, spitting iron pot. Cost 12 RMB, as far as i can remember.

Another reason Chinese food tends to taste better in China, certainly in smaller towns and cities, is the link with fresh local produce. I can buy any number of Chinese vegetables in London but most have been out of the ground for a week by the time they get to me. English vegetables aren't much better. Most of the places i went to in Yunnan or Guizhou were cooking stuff that was still growing earlier that day.

A little bit like Peter Crouch but with more mobility (ShariVari), Thursday, 8 September 2011 18:33 (thirteen years ago)

12 RMB sounds expensive!

dayo, Thursday, 8 September 2011 22:17 (thirteen years ago)

dude! south jersey/philly chinese food FAP would be awesome

I would definitely be down for this if I were in the area (about a 1/4 chance)

los blue jeans, Friday, 9 September 2011 01:49 (thirteen years ago)

^^^would get on a train from DC for this

quincie, Friday, 9 September 2011 17:43 (thirteen years ago)

ive definitely had my eyes opened abt chinese food since some places serving more regional food have opened up in london

just sayin, Friday, 9 September 2011 17:50 (thirteen years ago)

http://i.imgur.com/1bdwm.jpg

红烧狮子头

dayo, Saturday, 10 September 2011 13:38 (thirteen years ago)

also people who complain about the saltiness of chinese food, ever eat a big bag of potato chips in one go? my tongue is swollen

dayo, Saturday, 10 September 2011 16:54 (thirteen years ago)

Australian Chinese food:
http://2.bp.blogspot.com/-JYvTgrndSpA/TmsFC07g4kI/AAAAAAAAED4/Vll1vVRgiYk/s1600/photo.PNG

kinder, Saturday, 17 September 2011 02:04 (thirteen years ago)

i hear there's plenty good chinese food in australia?

Gary Numan, or Gary Fletcher (ken c), Saturday, 17 September 2011 06:51 (thirteen years ago)

It's down under, do you see.

Leee, Lord of Wtfomgham (Leee), Saturday, 17 September 2011 19:15 (thirteen years ago)

two weeks pass...

http://dzh.mop.com/whbm/20110917/0/5glzglI27aa1fbFl.shtml

dayo, Sunday, 2 October 2011 12:38 (thirteen years ago)

one month passes...

http://i.imgur.com/UGhuL.jpg

dayo, Saturday, 19 November 2011 13:35 (thirteen years ago)

http://i.imgur.com/OaYQu.jpg

dayo, Saturday, 19 November 2011 13:36 (thirteen years ago)

http://i.imgur.com/p9c1C.jpg

dayo, Saturday, 19 November 2011 13:36 (thirteen years ago)

http://i.imgur.com/wUwzi.jpg

dayo, Saturday, 19 November 2011 13:36 (thirteen years ago)

goddamn i hate/love this thread.

strongo hulkington's ghost dad, Saturday, 19 November 2011 14:41 (thirteen years ago)

http://static.quna.com/meishi/caipuimg/819/185819.jpg

杀猪菜

dylannn, Saturday, 19 November 2011 14:47 (thirteen years ago)

http://img02.taobaocdn.com/bao/uploaded/i2/T1VzpwXaVaXXc3uiM4_053346.jpg_310x310.jpg

【【【【【哈尔滨红肠】】】】

dylannn, Saturday, 19 November 2011 14:49 (thirteen years ago)

http://i937.photobucket.com/albums/ad215/jiaoqu/cheeselobster.jpg

dylannn, Saturday, 19 November 2011 14:53 (thirteen years ago)

Classic Great Taste

tracy mcgr8080 (dayo), Saturday, 19 November 2011 14:53 (thirteen years ago)

http://i.imgur.com/OaYQu.jpg

what is that jelly stuff

The Triumph of the Will High (nakhchivan), Saturday, 19 November 2011 14:59 (thirteen years ago)

you mean the egg ”white“? its century egg / thousand year old egg 皮蛋 with peppers on top

dylannn, Saturday, 19 November 2011 15:01 (thirteen years ago)

On June 28, 2011, CNN's division CNNGo.com published an account of a Texan blogger in an article on "the most 'revolting' food in the world". The blogger said the dish "tastes like the devil cooked eggs for me".[5] [......] A week later, CNN officially apologized for its remarks on century eggs,[6] describing it "a delicacy in Chinese culture and by global gourmets in the know."

The Triumph of the Will High (nakhchivan), Saturday, 19 November 2011 15:11 (thirteen years ago)

i dunno, i find it more mellow than a hardboiled egg. not particularly offensive.

dylannn, Saturday, 19 November 2011 15:13 (thirteen years ago)

i don't know if i described it on this thread but i used to buy large mcdonalds fries, peel 2 pidan, and mix them up like a salad. works best with the softer yolked pidan. :(( so good.

dylannn, Saturday, 19 November 2011 15:14 (thirteen years ago)

Apropos of those Lay's lobster chips, I'm allergic to crustaceans, on top of my revulsion for all fish dishes. Thought my fellow AZNs should know.

alpaca althusser (Leee), Saturday, 19 November 2011 21:45 (thirteen years ago)

there'll be no degustations, of friendly crustaceans, under the leee

The Triumph of the Will High (nakhchivan), Saturday, 19 November 2011 21:56 (thirteen years ago)

three months pass...

http://i.imgur.com/efICi.jpg

flagp∞st (dayo), Saturday, 10 March 2012 19:59 (thirteen years ago)

mmmmmmmmmmmmm

1986 Olive Garden (Z S), Saturday, 10 March 2012 20:00 (thirteen years ago)

http://i.imgur.com/bBzSZ.jpg

flagp∞st (dayo), Saturday, 10 March 2012 20:00 (thirteen years ago)

i am technically allowed to post itt since i briefly lived in shanghai, i guess, but since i'm a complete idiot when it comes to food i will refrain. i will only state the obvious, which is that real chinese food is pretty much the best food ever. i really miss it.

1986 Olive Garden (Z S), Saturday, 10 March 2012 20:01 (thirteen years ago)

everybody is allowed to post itt! Z S what was the best thing you had in shanghai

flagp∞st (dayo), Saturday, 10 March 2012 20:02 (thirteen years ago)

I'm invited to go to a meeting in Xi'an in a few months; should I go? I'm kinda squeamish about traveling that far, but I've heard the food's fantastic, & that might be enough to tip the balance.

Euler, Saturday, 10 March 2012 20:04 (thirteen years ago)

xi'an is okay, I found the soldiers part to be pretty boring, idk what specialties xi'an has but pretty much any restaurant you go to will have really great chinese food

flagp∞st (dayo), Saturday, 10 March 2012 20:07 (thirteen years ago)

sorta have to decide whether to go through Beijing or Shanghai on the flight in; which is going to be less bewildering qua getting great food, when I don't speak any Mandarine & will be alone?

Euler, Saturday, 10 March 2012 20:08 (thirteen years ago)

how long would you be staying?

flagp∞st (dayo), Saturday, 10 March 2012 20:11 (thirteen years ago)

oh, my memory is awful, so i can't remember the "best" thing, but i do remember loving the easy access to xiaolongbao, the Shanghai style DUMPLINGS! that are filled with broth:

http://www.cityspoonful.com/wp-content/uploads/2012/01/DUMPLINGS!.jpg

Also, street food! i used to grab a Cōng Yóu Bǐng on the way to work EVERY DAY, and never got sick of it:

http://1.bp.blogspot.com/_WuCYra3-fYw/S_epPaFaNtI/AAAAAAAAAx4/ReJmmPhYtsw/s400/_MG_0513.jpg

those are both really simple things and don't do chinese food justice, but i was obsessed with both.

1986 Olive Garden (Z S), Saturday, 10 March 2012 20:14 (thirteen years ago)

the conference in Xi'an is for like 5 days; I'm thinking of adding a couple of days at the start (or end? too?) in whatever city I connect in. I don't even know if this is a good idea, as I don't know how easy it's gonna be for me to get into town from the airport & then back out to the airport. I'm kinda stressed by the prospect just b/c I've heard that China's pretty unforgiving, even to the experienced traveler.

Euler, Saturday, 10 March 2012 20:14 (thirteen years ago)

looooool, the top image broke because the part of the URL that mentioned d-umplin-gs was replaced with DUMPLINGS!!

1986 Olive Garden (Z S), Saturday, 10 March 2012 20:14 (thirteen years ago)

xiaolongbao:

http://www.chinatownconnection.com/images/xiao_long_bao.jpg

1986 Olive Garden (Z S), Saturday, 10 March 2012 20:15 (thirteen years ago)

http://i.imgur.com/vcl6w.jpg

flagp∞st (dayo), Saturday, 10 March 2012 20:16 (thirteen years ago)

mmmmmmm, DUMPLINGS!..

1986 Olive Garden (Z S), Saturday, 10 March 2012 20:16 (thirteen years ago)

so, so good. bite the top off, suck out the broth, then slip the rest..

this is getting a little sexy

1986 Olive Garden (Z S), Saturday, 10 March 2012 20:17 (thirteen years ago)

Z S I made some congyoubing today! (葱油饼)well to be accurate my dad made some dough and I froze it and fried it today and it was great. my dad kind of taught me how to make them too and it's pretty nifty actually, there's a reason why they're layered after you fry them

flagp∞st (dayo), Saturday, 10 March 2012 20:17 (thirteen years ago)

the conference in Xi'an is for like 5 days; I'm thinking of adding a couple of days at the start (or end? too?) in whatever city I connect in. I don't even know if this is a good idea, as I don't know how easy it's gonna be for me to get into town from the airport & then back out to the airport. I'm kinda stressed by the prospect just b/c I've heard that China's pretty unforgiving, even to the experienced traveler.

― Euler, Saturday, March 10, 2012 3:14 PM (2 minutes ago) Bookmark

I think it's probably a wash between BJ and SH - lot of opportunities to get scammed either way. but if you're adventurous I'd go for it!

flagp∞st (dayo), Saturday, 10 March 2012 20:18 (thirteen years ago)

i make them myself, occasionally, although i'm a bad cook and it's not nearly as good as the real thing. but it's really fun to crack the egg on top of the pancake and then flip it all over.

1986 Olive Garden (Z S), Saturday, 10 March 2012 20:18 (thirteen years ago)

hah I've never had the egg variation

flagp∞st (dayo), Saturday, 10 March 2012 20:23 (thirteen years ago)

xps, I found Beijing and Shanghai super-easy to negotiate despite not speaking any Mandarin. Shanghai's probably easier to get in to and out of - iirc Beijing's main airport is a fair distance out and Shanghai has a Maglev connecting the airport to the centre.

Food shouldn't be a problem - they're both international cities with a lot of foreign visitors. Shanghai feels more cosmopolitan and would probably be more manageable in a few days.

Une semaine de Bunty (ShariVari), Saturday, 10 March 2012 20:27 (thirteen years ago)

Shanghai has a Maglev connecting the airport to the centre.

at the time i was there, it was the fastest one in the world. not sure if that's still true but it's reaaaally fun.

1986 Olive Garden (Z S), Saturday, 10 March 2012 20:29 (thirteen years ago)

yeah I guess I'm worried about eating at touristy places that aren't great just b/c I don't know my way around & don't speak the language (hold no currency)

I mean I'm in France now & my French isn't great but I eat ridically well b/c I've been here so many times, & I'd love to have a similar experience in China b/c of e.g. this thread but but but

Euler, Saturday, 10 March 2012 20:30 (thirteen years ago)

the shanghai maglev caught on fire once!

flagp∞st (dayo), Saturday, 10 March 2012 20:32 (thirteen years ago)

xp, tbh, you can eat really well by going to a night market and just pointing at things. Lots of less touristy places will still have picture menus.

Une semaine de Bunty (ShariVari), Saturday, 10 March 2012 20:34 (thirteen years ago)

just want to add that xi'an has deep fucking local food culture. serious food destination imho.

also just spend those extra days in shanghai. take the superfast train out to xi'an.

dylannn, Sunday, 11 March 2012 00:16 (thirteen years ago)

http://www.chinaculture.org/gb/cn_zgwh/2004-06/28/content_52130.htm

i wish u could all read chinese or there was a good translation of this. great miniessays on shaanxi food by jia pingwa.

dylannn, Sunday, 11 March 2012 00:20 (thirteen years ago)

<i>They say southerners are meticulous and northerners are crude. If that's true, then northwesterners are even more crude, even more rough. Their language is thick, rich with falling tones. Men are swarthy and it's rare to find a girl with a narrow waist. And the cuisine is vibrant; light on the sugar but heavy on the salt. Ah, this blessed land. Shaanxi! North: the yellow loess plateaus. In the middle: the Wei River plains. Heading south, the Qinling Mountains begin to rise. Looking over the vast banquet of Shaanxi cuisine, most of it seems to come from the palace kitchens of earlier ages, the estates of the Tang bureaucrats, and then from the tables of the commoners, and then the minority peoples of the province add a few dishes, and we get a few of the famous dishes from the city restaurants. It looks like the food of the north, but there are a few differences. Of course, in my hometown (a place that I've played at writing into my fiction), we never saw any great banquets or ate extravagant dishes. But as I've wandered around the province, I've eaten</i> xiaochi <i>like an anthropologist collecting folk songs. Just like folk songs, these</i> xiaochi <i>let you understand a little bit about where they came from. So, as I've got a moment of free time and can put together a sentence or two, I ventured to write down what little I know about each dish. Think of it as an unpaid advertisement, and I'll think of it as a chance to relive the experience of sitting down to eat each dish, a chance to see if I can recall the particular flavor of all those minor delicacies.</i>

dylannn, Sunday, 11 March 2012 00:22 (thirteen years ago)

FUCK BB CODE

They say southerners are meticulous and northerners are crude. If that's true, then northwesterners are even more crude, even more rough. Their language is thick, rich with falling tones. Men are swarthy and it's rare to find a girl with a narrow waist. And the cuisine is vibrant; light on the sugar but heavy on the salt. Ah, this blessed land. Shaanxi! North: the yellow loess plateaus. In the middle: the Wei River plains. Heading south, the Qinling Mountains begin to rise. Looking over the vast banquet of Shaanxi cuisine, most of it seems to come from the palace kitchens of earlier ages, the estates of the Tang bureaucrats, and then from the tables of the commoners, and then the minority peoples of the province add a few dishes, and we get a few of the famous dishes from the city restaurants. It looks like the food of the north, but there are a few differences. Of course, in my hometown (a place that I've played at writing into my fiction), we never saw any great banquets or ate extravagant dishes. But as I've wandered around the province, I've eaten xiaochi like an anthropologist collecting folk songs. Just like folk songs, these xiaochi let you understand a little bit about where they came from. So, as I've got a moment of free time and can put together a sentence or two, I ventured to write down what little I know about each dish. Think of it as an unpaid advertisement, and I'll think of it as a chance to relive the experience of sitting down to eat each dish, a chance to see if I can recall the particular flavor of all those minor delicacies.

dylannn, Sunday, 11 March 2012 00:23 (thirteen years ago)

http://www.binglang.info/Storage/FCKPro/Files/%E5%87%89%E7%9A%AE%281%29.jpg

xi'an specialty, liang pi'r

dylannn, Sunday, 11 March 2012 00:26 (thirteen years ago)

http://img.huashanly.com/1001/1298861573433.jpg

dylannn, Sunday, 11 March 2012 00:29 (thirteen years ago)

heeeeeeey didn't david chang invent that

flagp∞st (dayo), Sunday, 11 March 2012 00:33 (thirteen years ago)

; )

flagp∞st (dayo), Sunday, 11 March 2012 00:33 (thirteen years ago)

<IMG SRC="http://www.dx.gansu.gov.cn/cn/rootimages/2011/05/21/1305852833341099-1305852833343171.jpg";>

羊肉泡motherfuckin馍

dylannn, Sunday, 11 March 2012 00:36 (thirteen years ago)

god.

http://www.dx.gansu.gov.cn/cn/rootimages/2011/05/21/1305852833341099-1305852833343171.jpg

dylannn, Sunday, 11 March 2012 00:36 (thirteen years ago)

http://food.chinese.cn/image/attachement/jpg/site2/20110118/0023ae99e1440e9f4de807.jpg

辣子蒜羊血

spicy garlicky lambsblood

dylannn, Sunday, 11 March 2012 00:38 (thirteen years ago)

meet u in xi'an bro

dylannn, Sunday, 11 March 2012 00:39 (thirteen years ago)

hell yeah xi'an

http://farm3.staticflickr.com/2347/2529658427_a8875b227c.jpg

lukas, Sunday, 11 March 2012 19:13 (thirteen years ago)

hah I've never had the egg variation

dayo, are your folks not from TW? It's like a staple there.

Nude Gingrich (Leee), Sunday, 11 March 2012 19:31 (thirteen years ago)

Euler, I went to Xi'an 10 (!) years ago (I remember the year vividly because the Giants were in the WS and I had to watch it at same janky time) and the local delicacy of choice, as far as I could determine, is Baked Bun Soaked in Mutton Soup (romanized as Yang Rou Pao Mo). Hopefully they've cleaned up the air since then -- awful smog problem there when I went.

(Another vivid non-food memory is of a kid, probably 6-7 years old, standing alone on the thin median strip waiting to cross through heavy traffic.)

Nude Gingrich (Leee), Sunday, 11 March 2012 19:38 (thirteen years ago)

oh man this is helping! I'm sure the air will still be awful but in Xi'an I'd be with locals + Westerners who speak the language / study the culture & go there often. mostly I'm wimpy about making my way in the big cities in the east, but prob I should just do it.

Euler, Sunday, 11 March 2012 19:40 (thirteen years ago)

dayo, are your folks not from TW? It's like a staple there.

― Nude Gingrich (Leee), Sunday, March 11, 2012 3:31 PM (56 minutes ago) Bookmark

nah they are from peking!

flagp∞st (dayo), Sunday, 11 March 2012 20:28 (thirteen years ago)

i'm sure you'll still find the air obscenely bad.

in the last 10 years, traffic has only got worse + crazy sprawl + it'll be hot and humid and the air will be like parking your car in a sauna and rolling down the windows.

xi'an is not a beautiful city.

dylannn, Monday, 12 March 2012 03:12 (thirteen years ago)

http://www.binglang.info/Storage/FCKPro/Files/%E5%87%89%E7%9A%AE%281%29.jpg

wtf is this why don't I have some

Waxahachie Swap (Jimmy The Mod Awaits The Return Of His Beloved), Monday, 12 March 2012 03:26 (thirteen years ago)

tripe?

Waxahachie Swap (Jimmy The Mod Awaits The Return Of His Beloved), Monday, 12 March 2012 03:26 (thirteen years ago)

wheat gluten iirc

flagp∞st (dayo), Monday, 12 March 2012 03:27 (thirteen years ago)

it looks spicy and delicious

Waxahachie Swap (Jimmy The Mod Awaits The Return Of His Beloved), Monday, 12 March 2012 03:29 (thirteen years ago)

the broad strips are some kind of 凉粉 I imagine

flagp∞st (dayo), Monday, 12 March 2012 03:29 (thirteen years ago)

the brainy looking stuff is 烤麸 I think, a kind of wheat gluten

http://i.imgur.com/So3jq.jpg

flagp∞st (dayo), Monday, 12 March 2012 03:31 (thirteen years ago)

http://i.imgur.com/pl9J8.jpg

flagp∞st (dayo), Monday, 12 March 2012 03:37 (thirteen years ago)

http://i.imgur.com/1XDE5.jpg

flagp∞st (dayo), Monday, 12 March 2012 03:42 (thirteen years ago)

its liangpir 凉皮儿 dude http://en.wikipedia.org/wiki/Liang_pi

dylannn, Monday, 12 March 2012 04:27 (thirteen years ago)

wheat flour, baking soda, salt + water -- mix into a paste -- put in cheesecloth and steam -- slice it up into those noodle things -- mix with black vinegar, sesame sauce, chili oil etc

liangpir specialty places in the middle of summer are full of broads. it's fucking good. i love it ice cold and spicy/sour/salty/sweet.

dylannn, Monday, 12 March 2012 04:31 (thirteen years ago)

http://www.lovemshi.net/UploadFiles/2010-04/admin/2010041816312252411.jpg

ate this tonight braised spicy duck headsssss

dylannn, Monday, 12 March 2012 04:44 (thirteen years ago)

i like this thread and wanted to ask about like... what sites are good for these kind of recipes? there's a really friendly and cool chinese supermarket near me now and i would like to make use of it a bit more - any general recommendation of stuff I should look out for would be really good. i've been experimenting with this and that but of course there lots of things stocked that i've no real idea about what they are.

I'm going to allow this! (LocalGarda), Tuesday, 13 March 2012 16:32 (thirteen years ago)

christ this thread is making me hungry

flesh, the devil, and a wolf (wolf) (amateurist), Tuesday, 13 March 2012 17:34 (thirteen years ago)

hey LG i've found this blog pretty good - http://sunflower-recipes.blogspot.com/

just sayin, Tuesday, 13 March 2012 19:02 (thirteen years ago)

ah cool, thanks a lot.

I'm going to allow this! (LocalGarda), Tuesday, 13 March 2012 20:20 (thirteen years ago)

as a vegetarian i enjoy how the terrifying entrail looking things in this thread are always wheat gluten, and how the completely anonymous things are calcified blood or kidney mash or pancreas cakes

bosomy English rose (thomp), Tuesday, 13 March 2012 22:51 (thirteen years ago)

dayo this is a delicious thread thank u

a little tiny crunk person (upper mississippi sh@kedown), Tuesday, 13 March 2012 22:52 (thirteen years ago)

^_^

flagp∞st (dayo), Tuesday, 13 March 2012 23:07 (thirteen years ago)

one time i went to dim sum and ate like five rectangular patties (about 1/2" thick each) of what i thought was tofu before my friends informed me it was like long-stewed skin of some sort ... don't remember if it was pig or shark or cow or what

does that sound right?

the late great, Tuesday, 13 March 2012 23:08 (thirteen years ago)

or were they jerking me around?

the late great, Tuesday, 13 March 2012 23:08 (thirteen years ago)

hooray, that blog looks interesting and has a recipe for 魚香肉絲 which is pictured upthread and which various Chinese restaurants round here call "sea spicy shredded pork" - suspect the local variety is not very authentic but we like it, anyway

http://sunflower-recipes.blogspot.com/2008/09/fish-fragrant-pork.html

from its name I thought it had fish sauce in but it seems not?

instant coffee happening between us (a passing spacecadet), Tuesday, 13 March 2012 23:25 (thirteen years ago)

one time i went to dim sum and ate like five rectangular patties (about 1/2" thick each) of what i thought was tofu before my friends informed me it was like long-stewed skin of some sort ... don't remember if it was pig or shark or cow or what

does that sound right?

― the late great, Tuesday, March 13, 2012 7:08 PM (30 minutes ago) Bookmark

description makes me think of radish cakes

http://i.imgur.com/O3tCh.jpg

but there is also 'tofu skin'

http://i.imgur.com/xt4vd.jpg

flagp∞st (dayo), Tuesday, 13 March 2012 23:41 (thirteen years ago)

could also be a tofu skin roll

http://i.imgur.com/FVnKW.jpg

flagp∞st (dayo), Tuesday, 13 March 2012 23:42 (thirteen years ago)

i think the fuschia dunlop books are good if u want to cook the food from this thread mostly because even if they are based on hunan/sichuan etc. they discuss crucial cooking methods at length and give you a good idea of how "real chinese food" can be reproduced.

dylannn, Wednesday, 14 March 2012 00:39 (thirteen years ago)

yeah sounds like radish cake, man

http://static0.enjoyoung.cn/images/assets/Image/articles%20photo/20100224%E7%8C%AA%E7%9A%AE.jpg = pork skin

dylannn, Wednesday, 14 March 2012 00:41 (thirteen years ago)

http://image4.club.sohu.com/pic/3a/a3/5be83a57eb26682929d3bf45e5b4a33a.jpg

dylannn, Wednesday, 14 March 2012 00:41 (thirteen years ago)

http://www.techan-cn.com/uploads/allimg/110725/163025N58-0.jpg

anything like that?

dylannn, Wednesday, 14 March 2012 00:42 (thirteen years ago)

yeah they looked just like the first "radish cake" picture that dayo posted, not so much like the others

it was rubbery and chewy iirc

the late great, Wednesday, 14 March 2012 01:04 (thirteen years ago)

Shanghai rice cake is sometimes my favorite food:

http://farm1.static.flickr.com/46/157652886_5a5a98105c.jpg

especially because it doesn't look or taste anything like either rice or cake.

Spencer Chow, Wednesday, 14 March 2012 01:07 (thirteen years ago)

my friends really had me going - you're telling me i wasn't eating a thick skin steak, right?

the late great, Wednesday, 14 March 2012 01:08 (thirteen years ago)

hooray, that blog looks interesting and has a recipe for 魚香肉絲 which is pictured upthread and which various Chinese restaurants round here call "sea spicy shredded pork" - suspect the local variety is not very authentic but we like it, anyway

http://sunflower-recipes.blogspot.com/2008/09/fish-fragrant-pork.html

from its name I thought it had fish sauce in but it seems not?

― instant coffee happening between us (a passing spacecadet), Tuesday, March 13, 2012 11:25 PM (Yesterday) Bookmark Flag Post Permalink

iirc in fuschia dunlops book she talks about this, its to do w/ the recipe using the same flavourings they usually use to cook fish

just sayin, Wednesday, 14 March 2012 07:30 (thirteen years ago)

I've never had it, but that Shanghai rice cake looks A+. You had me at gai lan.

On the sidelines in a trash can grumping (Dan Peterson), Wednesday, 14 March 2012 19:58 (thirteen years ago)

http://www.glulu.com/UploadFile/%E9%9F%A9%E5%BC%8F%E7%82%92%E5%B9%B4%E7%B3%95500x375--175445449.jpg

韩式炒年糕

韩式 okay but on the menu at every restaurant north from the tip of the liaodong peninsula to the songliao plains.

dylannn, Wednesday, 14 March 2012 21:44 (thirteen years ago)

精彩不容错过,eh?let's see if womanfriend.com lets me link to it

http://www.womanfriend.com/happy/UploadFiles_2413/200812/20081205085103329.jpg

dylannn, Wednesday, 14 March 2012 21:45 (thirteen years ago)

http://en.wikipedia.org/wiki/Tteokbokki

flagp∞st (dayo), Wednesday, 14 March 2012 22:13 (thirteen years ago)

one time i went to dim sum and ate like five rectangular patties (about 1/2" thick each) of what i thought was tofu before my friends informed me it was like long-stewed skin of some sort ... don't remember if it was pig or shark or cow or what
does that sound right?
― the late great, Tuesday, March 13, 2012 7:08 PM (30 minutes ago) Bookmark

not these i take it..
http://a3.att.hudong.com/68/61/01300000280411123780612007947_s.jpg
(pig skin)

Rosie 47 (ken c), Thursday, 15 March 2012 12:48 (thirteen years ago)

not sure why radish cake would be rubbery..

Rosie 47 (ken c), Thursday, 15 March 2012 12:51 (thirteen years ago)

or there are these things
http://img.dwnews.com/houtai/201005/2010052701402690659920.jpg

豬皮凍
which i have never tasted.

Rosie 47 (ken c), Thursday, 15 March 2012 12:53 (thirteen years ago)

^ i assume the above is served cold.. hence "凍"

Rosie 47 (ken c), Thursday, 15 March 2012 12:53 (thirteen years ago)

or pigs blood
http://http.cdnlayer.com/smoola/00/00/47/70752eead50a568a_m.jpg

^ f-ing tasty (and apparently good for you)

Rosie 47 (ken c), Thursday, 15 March 2012 12:55 (thirteen years ago)

猪皮冻 is like..... pigskin + other stuff in the gelatin from the pig skin, right?

dylannn, Thursday, 15 March 2012 19:38 (thirteen years ago)

http://fjbak.86516.com/month_0708/20070807_8829271a803cf3223b77MiZ8gEOINzbE.jpg

蛙鱼儿

dylannn, Thursday, 15 March 2012 19:54 (thirteen years ago)

“蛙鱼儿”,江苏应该很多城市都有。只是,我只喜欢徐州的。起初,我并未听过如此的小吃。当朋友说带我去吃“蛙鱼儿”时,以为是一种鱼。当吃的时候才发现,就是用凉粉做的,一小点儿,一小点儿。放入盘中,加点醋,放点糖,再加上一些咸菜,最好再放进冰箱稍加冰冻,一盘可口的“蛙鱼儿”,就“出炉”了。轻轻喝上一口,凉爽入心。午饭或晚饭前喝上一碗,着实给炎热的夏天带去一丝凉意。

dylannn, Thursday, 15 March 2012 19:56 (thirteen years ago)

“蛙鱼儿”,江苏应该很多城市都有。只是,我只喜欢徐州的。起初,我并未听过如此的小吃。当朋友说带我去吃“蛙鱼儿”时,以为是一种鱼。当吃的时候才发现,就是用凉粉做的,一小点儿,一小点儿。放入盘中,加点醋,放点糖,再加上一些咸菜,最好再放进冰箱稍加冰冻,一盘可口的“蛙鱼儿”,就“出炉”了。轻轻喝上一口,凉爽入心。午饭或晚饭前喝上一碗,着实给炎热的夏天带去一丝凉意。

sorry chinese characters + italics are hard on the eyes

dylannn, Thursday, 15 March 2012 19:56 (thirteen years ago)

http://a3.att.hudong.com/68/61/01300000280411123780612007947_s.jpg

oh yeah, that's pretty much exactly what it looked like except it was in a shallow, broad rectangular pan, one layer thick, and w/ a sauce the same color as the stuff

that is thick pieces of stewed pig skin? guess my friend wasn't lying.

the late great, Friday, 16 March 2012 21:07 (thirteen years ago)

I hope I'm not being culturally insensitive, Asian food is yummy and nutritious. I like all of the vegetables in it. But many of the pictures show food that is not attractive in its presentation.

I went to a "real" Chinese restaurant once to have a real Chinese meal...and I was surprised at how few vegetarian items they had! Back to Charlie Chu's or whatever, steaming plate of veggies is fine, whether it's "authentic" or not.

โตเกียวเหมียวเหมียว aka Got Gym (Mount Cleaners), Friday, 16 March 2012 21:13 (thirteen years ago)

i'm with you, a lot of this stuff looks pretty nasty to me

then again, i grew up eating and loving food that looked dirt, mud and poop, so i'm not one to judge

the late great, Friday, 16 March 2012 21:18 (thirteen years ago)

On the other hand, lots of Asian restaurants put pictures of the food in the windows...it never looks ugly there! I think it's people's inexperience with digital photography.

โตเกียวเหมียวเหมียว aka Got Gym (Mount Cleaners), Friday, 16 March 2012 21:52 (thirteen years ago)

aw that pains me greatly

otoh I think the dishes you linked to look pretty damn good xp

flagp∞st (dayo), Friday, 16 March 2012 22:14 (thirteen years ago)

I think it's sort of a truism that Chinese cuisines aren't typically vegetarian-friendly, even though it has a lot of great vegetable dishes.

Johnny Favre (Leee), Saturday, 17 March 2012 20:51 (thirteen years ago)

i think chinese homecooking is a lot less meaty. especially anywhere south of hebei. a table of dishes is going to be mostly vegetables, rice and maybe meat would be the special singular important item, a half of a roast duck picked up at the xiaoqu gate and meant to last for that dinner, next day's lunch, and then another dinner. in my experience. but possibly eating at the home of a family in zhejiang or shandong is not feasible for everyone.

dylannn, Sunday, 18 March 2012 02:57 (thirteen years ago)

so. if it's a "real" chinese restaurant taht "real" chinese people go to, they might not order a tableful of

http://www.eat4.com/upimg/070724/4_085139.jpg
http://www.5nong.com/article/Img/2011-7/2011717174064252.jpg
http://pic.fuwoo.com/4175/Photo/L_ef0e58b1aaf44b77a894c7ee910317d6.jpg

dylannn, Sunday, 18 March 2012 03:06 (thirteen years ago)

yeah - when I stayed in this small town/city in guangxi, we would go to this stir-fry place where you'd just go to table with ten or so vegetables laid out and you'd point to three or four and the guy would take them and stir fry them into something really good. if there was meat it was ground meat and used very sparingly

also the place used this weird cooking oil that had the consistency of water, I'm sure it was some illegal or adulterated shit but it wasn't so bad

flagp∞st (dayo), Sunday, 18 March 2012 05:04 (thirteen years ago)

I think a vegetarian's real beef (ha ha) with china is that when you ask for something like tofu, they'll still find a way to put ground beef or pork in it

flagp∞st (dayo), Sunday, 18 March 2012 05:05 (thirteen years ago)

right.

i think also, actual chinese vegetarian restaurants tend to be horrible (especially outside of china).

dylannn, Sunday, 18 March 2012 05:09 (thirteen years ago)

yeah it's all this deep fried soy fake meat jizzed with sweet sauce ish

flagp∞st (dayo), Sunday, 18 March 2012 05:17 (thirteen years ago)

dylannn, what are those three delicious-looking dishes?

Mayan Calendar Deren (doo dah), Sunday, 18 March 2012 13:33 (thirteen years ago)

炒空心菜 stirfried kongxin cai (semiaquatic, tropical plant grown as a leaf vegetable)
凉拌莴笋丝 cold salad of wosun strips (cultivar of lettuce grown primarily for its thick stem, used as a vegetable)
芝麻酱拌生菜 sesame sauce and lettuce

dylannn, Sunday, 18 March 2012 20:21 (thirteen years ago)

this is one of my favorite threads

Marilyn Hagerty: the terroir of tiny town (Abbbottt), Sunday, 18 March 2012 20:39 (thirteen years ago)

http://www.palacechinese.com.au/images/big/b_Chicken_Feet.JPG

fried hands of small children o_O

The Reverend, Monday, 19 March 2012 03:25 (thirteen years ago)

the realest shit i ever ate

flag post sitta (Whiney G. Weingarten), Monday, 19 March 2012 03:39 (thirteen years ago)

http://www.3qhouse.com/blog/attachment/201107/16/15301_1310807666IDr2.jpg

in dongbei there's this great thing i was reminded of by that picture of lettuce and sesame sauce

when i lived in vancouver, i lived in one room of a vancouver special on no. 2 road and the landlord's elderly parents from haerbin lived in the lower level, tended a garden

they ate 生菜沾酱, which is any green leafy vegetable (lettuce, dandelion greens, whatever), washed and then dipped in a sauce made from pork + fermented soybean paste kinda like this recipe http://www.yihesu.com/?action-viewnews-itemid-973-parenttype-menu so good

dylannn, Monday, 19 March 2012 03:54 (thirteen years ago)

I bet that 凉拌莴笋丝 has some sichuan peppercorn oil dripped over it

young drometheus (dayo), Monday, 19 March 2012 12:38 (thirteen years ago)

two months pass...

China would love the Food network, too!

mh, Saturday, 16 June 2012 14:21 (twelve years ago)

http://img5.itiexue.net/1400/14002013.jpg

dylannn, Saturday, 16 June 2012 20:50 (twelve years ago)

http://i937.photobucket.com/albums/ad215/jiaoqu/hardlyworthit.jpg

dylannn, Saturday, 16 June 2012 20:59 (twelve years ago)

watched the first episode of that 'bite of china' series

mostly about special ingredients used in chinese food and how they're harvested

felt sadness and despair that these rare fungi and fish will be overharvested now that everybody wants them after watching this delicious documentary

un® (dayo), Sunday, 17 June 2012 02:14 (twelve years ago)

two months pass...

http://i.imgur.com/hWwfg.jpg

http://shanghaiist.com/2012/09/12/dish_of_the_day_pork_ribs_di_shui_d.php

anybody wanna stop by real quick :(

dayo, Thursday, 13 September 2012 13:20 (twelve years ago)

watched some of 'a bite of china' last night; p.good

drunken frog looks...

skrill xx (cozen), Thursday, 13 September 2012 17:17 (twelve years ago)

one month passes...

*dies*

Infamous dickbiscuits (silby), Monday, 5 November 2012 03:05 (twelve years ago)

I don't eat ribs at all but i would tear those up.

You're a pushy lil bastard, ain't ya? But I like that. (GOTT PUNCH II HAWKWINDZ), Monday, 5 November 2012 04:59 (twelve years ago)

three months pass...

http://images.china.cn/attachement/jpg/site1000/20120919/0019b91ec8ad11c364ef52.jpg

een, Sunday, 10 February 2013 23:33 (twelve years ago)

no dude, don't eat the table, the huge cake is right there

Women, Fire, and Dangerous Zings (silby), Sunday, 10 February 2013 23:54 (twelve years ago)

one month passes...

http://i.imgur.com/ZkPB4nh.jpg

乒乓, Saturday, 23 March 2013 12:17 (twelve years ago)

http://www.0817china.com/cbttmtu/2008/200809/20080918006.jpg

【开水白菜】

在周恩来几次三番的盛邀之下,女客才勉强用小勺舀了些汤,谁知一尝之下立即目瞪口呆,狼吞虎咽之余不忘询问总理:为何白水煮白菜竟然可以这般美味?

boiled cabbage. floating in a clarified broth made from pork, game, jinhua ham, dried scallops. properly made, this is one of the best things you will ever taste.

dylannn, Saturday, 23 March 2013 16:29 (twelve years ago)

two months pass...

I used to really really love bacon. Then I was into ribs. Nowadays, the pork shoulder braise is the highest form of pig I know. I want all of them.

0808ɹƃ (silby), Thursday, 23 May 2013 19:59 (twelve years ago)

http://i975.photobucket.com/albums/ae232/daggerlee/null_zpsa0879cd5.jpg

my parents made garlic scapes tonight

乒乓, Thursday, 23 May 2013 21:59 (twelve years ago)

two months pass...

https://www.youtube.com/watch?v=fsT-4oJuqTU

乒乓, Saturday, 17 August 2013 12:03 (eleven years ago)

http://blogs.wsj.com/scene/2013/08/23/consider-the-gua-bao/

乒乓, Friday, 23 August 2013 12:35 (eleven years ago)

Oh man, thank you for posting that! I go to Taiwan in February! Gonna eat all the gua baos, had not heard of them before!

quincie, Friday, 23 August 2013 15:56 (eleven years ago)

http://i.imgur.com/dSU42yX.jpg

乒乓, Friday, 6 September 2013 13:46 (eleven years ago)

Something in spicy black bean sauce? Was gonna say squid, but maybe some sort of pork fat?

quincie, Friday, 6 September 2013 15:47 (eleven years ago)

my guess is 蒜泥白肉

dylannn, Friday, 6 September 2013 18:44 (eleven years ago)

translation, please!

quincie, Friday, 6 September 2013 18:55 (eleven years ago)

mashed garlic and boiled slices of pork belly + some chili oil and other stuff

dylannn, Friday, 6 September 2013 18:58 (eleven years ago)

might be something else, though.

http://img208.poco.cn/mypoco/myphoto/20101116/10/5571590520101116100551083_640.jpg

dylannn, Friday, 6 September 2013 19:02 (eleven years ago)

i like it when the slices of pork are rolled up with a slice of cucumber of equal size and thickness inside of them.

dylannn, Friday, 6 September 2013 19:03 (eleven years ago)

how would you translate dope (adj)

гір кривбас кривий ріг (Nilmar Honorato da Silva), Friday, 6 September 2013 19:05 (eleven years ago)

Xp is that cold? I think ive had that

just sayin, Friday, 6 September 2013 19:51 (eleven years ago)

i was reading about vegetarian food on this thread. i have a long story about eating vegetarian food:

in guangzhou, i'm either sick of or unimpressed by cantonese or southern food in general and quite often, i seek out a lanzhou lamian place. they're pretty standard across china, despite being operated by usually muslim chinese from different ethnic groups and regions-- like, the menu is fairly standard and the pictures of the dishes on the wall are pretty standard and there's usually a picture of the blue mosque in istanbul or wherever the blue mosque is, and quite often oversaturated pictures of western chinese grasslands and super blue-green lakes, but the way that they make the actual food might not correspond to the picture on the wall, so you might get cumin lamb and it might be crispy slices of lamb dusted with cumin or it might be a briefly stewed dish with tomatoes and tomato soup and lamb mixed up, but you can order cumin lamb, no matter where you go. i like that standardization and maybe when i first went to china, i liked the sort of refuge from chineseness or at least chinese food and it was cool to hang out with a bunch of guys that were very much on the outside of chinese society in important ways and could barely read the menu at their restaurant and quite honestly maybe it's like americans hanging out at irish bars in shanghai or something, really stupid but i did feel that way before and i did appreciate the foreignness of those types of places, anyways right now i just like the chance to escape the cantonese love of rice starch products and sweetness and i want CILANTRO and vinegar and spice and products made from wheat. most of the lanzhou lamian restaurants in guangzhou are run by people from qinghai, which i know nothing about and have never been to, and it can be interesting to talk to the people running them, at least, and it's cheap and it's always good, and even my bougiest chinese friends will usually agree to eating at a lanzhou lamian restaurant because they think of them as "clean" and less likely to use recycled cooking oil due to muslim dietary rules and that's their theory not mine and fuck it, i'm not going to eat a 50 rmb bowl of ramen in tianhe when we could go get some pulled noodles and drink some sweet tea or coca-cola out of a little glass bottle with a long straw and look at pictures of the tibetan plateau and it's about 12 rmb at most for a bowl of noodles and a half hour sitting in air conditioning.

the other day, in a haze of hangover depression and self-pity, i took the wrong street coming home and came across a street that had a few restaurants on it, somewhere near luoxi metro station. i went into a lanzhou lamian restaurant, looked pretty standard: girl from qinghai working the front of house. i noticed that it was particularly clean and along with tidied up variations on standard lanzhou lamian restaurant pictures, there was a big banner on the wall that was talking in vague terms about how eating green food, healthy food leads to a healthier spirit. i also noticed that the menu was a bit strange. like, there was no "beef pulled noodles" or anything, but just a generic "lanzhou pulled noodles." the only time the character for meat occurred on the menu was in 肉夹馍, meat in bread, which i think should always be made with really greasy boiled for hours in coffee-colored broth pork belly and raw chili peppers and cilantro but in these types of places involves a sort of dense flatbread and generic stirfried beef. i got that and i got "braised noodles," which should have been listed as "braised beef noodles." okay. when i got the bread and meat, i thought it was okay but the texture was off and i opened it to discover it was stuffed with tiny cubes of mushroom and a pressed tofu product. my suspicions were confirmed. i had somehow managed to find the only vegetarian halal fake lanzhou lamian restaurant in china. and when my noodles came, they weren't even pulled noodles and were floating in a slightly sweet tomato broth and the meat had been replaced with a multilayered bean curd product.

the usual patrons of lanzhou lamian restaurants, single men silently eating plates of noodles and lamb under buzzing fans while pretending to check their cellphones for messages from people that won't ever message them, were replaced by a group of chatty older cantonese-speaking ladies that had brought some kind of fermented yeast drink to accompany their meal and talked about eating vegetarian food during their meal. i felt deeply out of place and dissatisfied and confused.

dylannn, Friday, 6 September 2013 19:58 (eleven years ago)

should be ice cold imho

dylannn, Friday, 6 September 2013 20:02 (eleven years ago)

http://pic2.nipic.com/20090423/562443_132051082_2.jpg

dylannn, Friday, 6 September 2013 20:09 (eleven years ago)

fuckin nipic

anyways, here's some roujiamo maybe

http://img.gudumami.cn/gu/attachment/Mon_1005/116084_TSomwnTnZeWSVmf.jpg

dylannn, Friday, 6 September 2013 20:12 (eleven years ago)

http://i.imgur.com/TWObHdO.jpg

乒乓, Friday, 6 September 2013 20:36 (eleven years ago)

I am pretty intimidated about feeding myself in China. I want the bestest Chinese food experiences, but with zero language skills I don't know how to shot!

quincie, Friday, 6 September 2013 20:49 (eleven years ago)

you're gonna get food poisoning on your first day in china and you'll only eat white rice and plain congee for the rest of your trip

乒乓, Friday, 6 September 2013 20:54 (eleven years ago)

That is not going to happen. I have a stomach of steel that will have been acclimated in Taiwan!

quincie, Friday, 6 September 2013 21:34 (eleven years ago)

i used to just stand up and point at dishes on other people's tables. kinda rude but people didn't seem to mind.

eris bueller (lukas), Friday, 6 September 2013 21:55 (eleven years ago)

I do this already in Chinese restaurants (the really awesome ones in Montgomery County, MD), so y'know might as well continue. . .

quincie, Saturday, 7 September 2013 00:35 (eleven years ago)

http://i.imgur.com/G0lEF0I.jpg

乒乓, Thursday, 12 September 2013 14:03 (eleven years ago)

it's mooncake seaaaaaassooooooooonn

http://i.imgur.com/WlTnmz4.jpg

乒乓, Thursday, 12 September 2013 14:14 (eleven years ago)

http://i.imgur.com/yjpzPlK.jpg

http://i.imgur.com/fXiJlXA.jpg

乒乓, Thursday, 12 September 2013 14:15 (eleven years ago)

lol http://i.imgur.com/ninukad.jpg http://i.imgur.com/pAKuHwY.jpg

乒乓, Thursday, 12 September 2013 14:21 (eleven years ago)

i've never had a good mooncake.

dylannn, Thursday, 12 September 2013 16:04 (eleven years ago)

Mooncakes are awesome fuiud

乒乓, Thursday, 12 September 2013 16:32 (eleven years ago)

lotus seed paste mooncake==untouchable

een, Thursday, 12 September 2013 19:16 (eleven years ago)

I've had chicken feet in black bean sauce. What are other preparations I should be seeking out?

beautifully, unapologetically plastic (mh), Thursday, 12 September 2013 19:23 (eleven years ago)

Dowd's cliche of the day: Mooncakes look too good to eat.

I have gathered no gaudy flowers of speech in other men's gardens (dowd), Tuesday, 17 September 2013 00:44 (eleven years ago)

i never saw this phenomenon before but everyday when i arrive at work i get off the metro in tianhe and for a couple square kilometers around the metro exit mouth there are people holding signs saying they'll buy mooncake coupons and you can buy the coupons they buy at a discount and regift them, i guess. i'm honestly not sure how it works.

dylannn, Tuesday, 17 September 2013 08:44 (eleven years ago)

i don't know. i've only eaten one meal in the last three days and am so hungry that i would eat any food product offered to me right now so it's hard to write what i hate about mooncakes but

sometimes too dense, too oily, too sweet but i understand that
there are many types of mooncakes and i've just never had the right kind.

dylannn, Tuesday, 17 September 2013 08:45 (eleven years ago)

I've never eaten a mooncake for the same reason I've never eaten a rainbow or a unicorn. No matter how hungry I am I could never eat a monet...

I have gathered no gaudy flowers of speech in other men's gardens (dowd), Tuesday, 17 September 2013 11:08 (eleven years ago)

oh the pics above are misleading - 99% of mooncakes look like this:

http://i.imgur.com/e10dhqd.jpg

乒乓, Tuesday, 17 September 2013 12:23 (eleven years ago)

http://js.people.com.cn/forum/upload/day_110901/201109011400013164.jpg

dylannn, Tuesday, 17 September 2013 12:28 (eleven years ago)

whatever, it was a mooncake that looks like an ASS

dylannn, Tuesday, 17 September 2013 12:30 (eleven years ago)

http://i.imgur.com/ZF2gKeE.jpg

乒乓, Tuesday, 17 September 2013 12:31 (eleven years ago)

the classic mooncake for me is the red bean mooncake, limit yourself to a slice every hour or so at minimum. it's dense, yeah, but i dunno, no denser than a dark chocolate tort or piece of fudge. i used to hate the duck egg yolk ones but now i've come to appreciate the yolk. even the lotus paste ones i tolerate

乒乓, Tuesday, 17 September 2013 12:33 (eleven years ago)

right, i guess the idea is to enjoy them over a longer period of time with bitter hot tea to cut through the sweetness and richness rather than biting into them like a hostess cupcake.

dylannn, Tuesday, 17 September 2013 12:57 (eleven years ago)

That looks like a cross between a pork pie and these http://static4.depositphotos.com/1005455/276/i/950/depositphotos_2766865-Jelly-fruit.jpg I don't want that...

I have gathered no gaudy flowers of speech in other men's gardens (dowd), Tuesday, 17 September 2013 18:36 (eleven years ago)

http://www.smartbeijing.com/blogpix/flyer1358756775.jpg

dylannn, Tuesday, 17 September 2013 18:42 (eleven years ago)

http://www.gdfs.gov.cn/yswh/UploadFiles_2001/200705/20070514174719918.jpg

艇仔粥

dylannn, Tuesday, 17 September 2013 18:53 (eleven years ago)

http://online.wsj.com/article/SB10001424127887323595004579065142981469178.html

Hell Yeah

乒乓, Tuesday, 24 September 2013 12:00 (eleven years ago)

Revisiting the country last year, Mr. Hales managed to train informally in two Dongbei restaurants, in preparation for Blackbrick's late-October opening. "I like to find something new that I can introduce," said Mr. Hales, who has opened two Korean-style restaurants and a food truck in Miami in the last few years. "I'm excited to do it again with Chinese."

But could we get real chinese dudes to do this, not white dudes who backpacked in asia for a month

Thanks

乒乓, Tuesday, 24 September 2013 12:00 (eleven years ago)

if he at least has a Chinese chef can we give him a partial pass

beautifully, unapologetically plastic (mh), Tuesday, 24 September 2013 14:22 (eleven years ago)

i think a fusion of cuisines that uses the system or thinking of a mother cuisine to present local products is basically a good idea, whether it's like west coast chefs using japanese-inspired presentation and general approach to seafood or produce, whatever, or even say on the other side japanese chefs using french or general european approaches to japanese foods. but... i feel like in this case you've got guys doing it sort of backwards and trying to work with chinese flavors and tastes and products without being interested in or finding out why the general overall system works, starting with like how a piece of meat is cut, the method of building flavors in a dish beyond just a list of what goes in it, i dunno.

like my boy dyao said it's kind of fucked up and lame to think that it would work, like if a dude claimed, "yeah, i trained informally in a bistro in rouen for two months and now i'm going to take french cuisine to the next level."

dylannn, Tuesday, 24 September 2013 15:17 (eleven years ago)

i don't know what the nyc or miami chinese dining scene is like but in vancouver at least it's always extra depressing when a place opens up selling DUMPLINGS! and the spurious idea of chinese food brought up to the level of every yaletown/kits small plates place set down in some 1930s art deco in a gentrified chinatown building and a drinks menu that features ginger and longan syrup martinis because there are lots of great and innovative and hey even expensive if you want and hey they even have tasting menus if you want and hey there's a great wine list if you want high end and medium end chinese places within a 20 minute drive or a 5 minute walk depending on where you are.

dylannn, Tuesday, 24 September 2013 15:26 (eleven years ago)

vancouver does manage to make room for places like bao bei and still maintain the best chinese restaurants in north america though.

dylannn, Tuesday, 24 September 2013 15:32 (eleven years ago)

i guess i could ease off and say i guess it's cool that these guys would go to harbin and be inspired or something... but this kind of shit is just fucking lame and i can't get behind it.

dylannn, Tuesday, 24 September 2013 15:43 (eleven years ago)

otm all around

there is something really lame about what i have to assume is a superficial take on a deep cuisine. i want chinese restaurants that bring a mother broth from overseas and that's their one claim to fame. i want pots fermenting somewhere in Humboldt next to weed grows. mostly i want really good actual chinese chefs to get recognition.

not sure if you've had a chance to eat at Mission Chinese Food but imo that's an example of a "creative" take on Sichuan working. I prefer traditional, but I appreciate what he's trying to do. it's not disrespectful (calling out Z&Y at launch was just his way of saying hi) and most of his stuff works.

even so, i wish that 10% of the people that went to Mission Chinese Food would also visit Pot Sticker to have the real thing.

eris bueller (lukas), Tuesday, 24 September 2013 17:07 (eleven years ago)

you know, like a food truck, but in chinese

j., Tuesday, 24 September 2013 17:14 (eleven years ago)

I want to go to Flushing for noodles so bad.

Tottenham Heelspur (in orbit), Tuesday, 24 September 2013 17:22 (eleven years ago)

nah you wanna go to flushing for a rack of muslim lamb ribs

http://i975.photobucket.com/albums/ae232/daggerlee/null_zps4f7a3d7b.jpg

乒乓, Tuesday, 24 September 2013 17:25 (eleven years ago)

Well yes, but that is always a true statement unrelated to anything else.

Where do I want to go for noodles?

Tottenham Heelspur (in orbit), Tuesday, 24 September 2013 17:28 (eleven years ago)

Maybe the place chinavision was into, that could work.

Tottenham Heelspur (in orbit), Tuesday, 24 September 2013 17:29 (eleven years ago)

http://m.yelp.com/biz/king-5-noodle-house-flushing

乒乓, Tuesday, 24 September 2013 17:33 (eleven years ago)

noodles i think are really easy and satisfying to make at home with limited actual work time and limited ingredients: flour, eggs, bones, meat, things to flavor a broth.

dylannn, Tuesday, 24 September 2013 17:37 (eleven years ago)

surely just buy the noodles?

^ sarcasm (ken c), Tuesday, 24 September 2013 17:39 (eleven years ago)

I find a lot of noodles to be unexciting but my dirty Beijing mouth will always open for 炸酱面

乒乓, Tuesday, 24 September 2013 17:40 (eleven years ago)

no. do not just buy noodles. i swear to god. flour, egg, and water and after a few tries, you'll be able to whip it up quicker than it takes a pot of rice to boil and you can start to figure out what you need to do to customize chewiness, experiment with shapes.

the broth is easier to get better than any noodle place and within a batches of noodles, you can produce a noodle that might not be as good as the best places but will definitely be better than storebought and at the very least it's easy to produce a good rustic chewy noodle that's incredibly satisfying with a bowl of beef broth with a handful of cilantro and green onion on top or with like fried tomato and egg or other simple dish.

dylannn, Tuesday, 24 September 2013 17:45 (eleven years ago)

braising beef and putting big chewy noodles into the pot is nearly impossible to screw up and is an amazing meal. same with fat flat noodles and fried tomato and egg. cannot go wrong.

dylannn, Tuesday, 24 September 2013 17:49 (eleven years ago)

http://img6.ph.126.net/g8-V45ZU00gEsXCuHzLToA==/1296755217723776966.jpg

dylannn, Tuesday, 24 September 2013 17:53 (eleven years ago)

All hail thick chewy noodles, death to mushy flabby noodles

乒乓, Tuesday, 24 September 2013 18:02 (eleven years ago)

two weeks pass...

http://big5.citygf.com/FD/014001/200909/W020090907378336412629.jpg

i hope that picture works but if not

http://big5.citygf.com/FD/014001/200909/t20090907_116849.html

濑粉 làifěn or laaih fun??? it's starchy and savory thick like campbells cream of chicken soup

dylannn, Friday, 11 October 2013 02:52 (eleven years ago)

Is that hot or cold? Looks awesome either way.

quincie, Friday, 11 October 2013 03:25 (eleven years ago)

yo dylaaaaaaaan the best canto dict is http://www.cantonese.sheik.co.uk/dictionary/

so that'd be: laai fan (6, 2)

乒乓, Friday, 11 October 2013 10:59 (eleven years ago)

it's hot.

my friend took me to eat it and was like, "do you think it's weird???" and it is a bit strange the combination of thick starchy and slightly gooey noodles but it manages to push all sorts of childhood school lunch / comfort food buttons at once that it's so familiar and good.

http://z.abang.com/d/guangzhoumeishi/1/3/b/X/-/-/1313572820.jpg

dylannn, Friday, 11 October 2013 13:44 (eleven years ago)

http://file20.mafengwo.net/M00/95/6C/wKgB3FETu2SACFdPAAiZjuBmpjI56.groupinfo.w600.jpeg

i got it from here--- http://www.mafengwo.cn/i/1105145.html
check it out for pictures of real chinese food + my new hometown

dylannn, Friday, 11 October 2013 13:47 (eleven years ago)

same friend took me to eat "the best" 肠粉/chángfěn/cheuhng fan in guangzhou for lunch
穗银肠粉 suìyín chángfěn
name changed after breaking away from local branch 银记肠粉 yínjìchángfěn
and it was pretty impressive cheuhng fan

dylannn, Friday, 11 October 2013 13:59 (eleven years ago)

frank bruni eats his way thru china

http://www.nytimes.com/2013/10/16/dining/reviews/chinas-dining-acrobatics.html?ref=international-home&;_r=0

乒乓, Wednesday, 16 October 2013 13:22 (eleven years ago)

The skin of this duck! Almost as thin as paper, almost as crisp as a potato chip. And the meat! Dark, rich — the chocolate of flesh.

gross, dude

乒乓, Wednesday, 16 October 2013 13:22 (eleven years ago)

one month passes...

http://i.imgur.com/4Xbvks0.png

乒乓, Tuesday, 19 November 2013 13:16 (eleven years ago)

i guess she's hungry!

^ sarcasm (ken c), Tuesday, 19 November 2013 14:15 (eleven years ago)

I would expect her to pull a Mr. Burns

a lake full of ancient spices (los blue jeans), Tuesday, 19 November 2013 21:58 (eleven years ago)

http://dc.eater.com/archives/2011/10/31/10-chinese-dishes-that-real-chinese-people-dont-eat.php

FYI Eater, a type of sweet and sour pork / chicken is pretty popular in Hong Kong, where it's known as Pineapple Chicken

乒乓, Tuesday, 19 November 2013 22:21 (eleven years ago)

http://i.imgur.com/bgHOv4p.jpg

乒乓, Tuesday, 19 November 2013 22:22 (eleven years ago)

i've had guo bao rou at a few '''''real''''' chinese places & its pretty much sweet n sour pork

just sayin, Tuesday, 19 November 2013 22:35 (eleven years ago)

Sweet and sour pork is wonderful

乒乓, Tuesday, 19 November 2013 22:35 (eleven years ago)

yeah... sweet and sour is eaten in china as just straight up 糖醋xxx / tángcù(sugar+vinegar)xxx, like 糖醋里脊肉, but there are lots of other sweet and sour combos that involve pork and chicken. in northern jiangsu, i ate flattened deepfried pork with sweetened with strips of haws jelly and soured with black vinegar.

salad... you've got 凉拌 liángbàn, which often take the form of vegetables, tofu, etc. tossed with sesame oil, vinegar, soy. in dongbei, i ate a lot of fresh greens dipped in sauce. no mention of concerns over dysentery.

and there is broccoli in east asia. sometimes people eat it with beef.

dylannn, Wednesday, 20 November 2013 05:06 (eleven years ago)

http://food.chinese.cn/image/attachement/jpg/site2/20110118/0023ae99e1440e9f4de807.jpg

辣子蒜羊血
chili garlic sheepblood

dylannn, Friday, 22 November 2013 05:17 (eleven years ago)

将羊扳倒,白刀子进,红刀子出,热血接入盆中。用马尾箩滤去杂质,倒进同量的食盐水,细棍搅之,匀,凝结成块后改切成较小的块,投开水锅煮,小火血固如嫩豆腐,捞出,呈褐红色,舌舔之略咸。
  
至此羊血制成,可泡在清水盆里备用。
  
清晨,或是傍晚,食摊安在小巷街头,摆设十分简单,一个木架,架子上是各类碗盏,分别放在盐、酱、醋、蒜水、油泼辣子、香油。木架旁是一火炉,炉上有锅,水开而不翻滚,锅里煮的是切成小方块的羊血。羊血捞在碗里,并无许多汤,加各类调料便可下口了:羊血鲜嫩汤味辣、呛、咸,花椒、小茴香味窜扑鼻。
  
咸阳有一人,可以说什么的都不缺,只是缺钱;也可以说什么的都没有,只是有病。病不是大病,体弱时常感冒。中医告之:每日喝人参汤半碗,喝过半月即根除感冒。此人拍拍钱包,一笑了之。卖辣子蒜羊血的说:买羊骨砸碎熬汤每早喝一碗;再每晚吃羊血一碗吧。如此早晚不断,一月后病断。

dylannn, Friday, 22 November 2013 05:18 (eleven years ago)

Put the lamb on the ground and stick it in the neck with a knife. Drain the blood into a basin. Use a sieve to filter any impurities out of the blood. Add an equal amount of brine to the blood. Stir. Divide. After the blood congeals, cut it into smaller pieces. Poach over a low flame. After cooking, the blood cubes will have a texture similar to soft tofu. The blood will change to a reddish-brown and will have a slightly salty flavor.

At this point, the blood can be stored in clean water in a basin.

Early in the morning or around dusk, you will see the sheep blood sellers setting up. At their stalls, you will see dishes with all of the condiments for the dish prepared: salt, soy, vinegar, garlic paste, chili and oil, and sesame oil. Beside the condiments, there will be a small stove, where a pot of soup and cubes of sheep blood simmer. The blood is tossed into a bowl, just a little bit of soup with it, and all of the seasonings and condiments are set on top.

I knew a guy from Xianyang, a village near Xi'an. He wasn't lacking anything but money; he didn't have anything, either, except a cold. He went to a doctor of Chinese medicine, who told him: Drink half a bowl of ginseng soup everyday for two weeks and you'll be fine. The doctor chuckled and tapped his wallet. He went to a guy that ran a sheep blood kiosk, who told him: Every morning, buy some lamb bones and boil soup from them; every night, eat some sheep blood. Keep going for a month and you'll be back to normal.

dylannn, Friday, 22 November 2013 05:43 (eleven years ago)

http://www.csklx.net/upload/201392775445177.jpg

牛杂 only missing curry fish balls and ketchup on top

dylannn, Friday, 22 November 2013 08:12 (eleven years ago)

http://www.yoyomacau.net/wp-content/uploads/2013/08/rjnz2.jpg

dylannn, Friday, 22 November 2013 08:13 (eleven years ago)

http://i.imgur.com/3ekbg24.jpg

Had some of this on a stick

Excellent with soy sauce and mustard

乒乓, Friday, 22 November 2013 12:33 (eleven years ago)

Well tell us what it is, for christ's sake.

fields of salmon, Friday, 22 November 2013 13:58 (eleven years ago)

Pig intestine

乒乓, Friday, 22 November 2013 14:19 (eleven years ago)

looks pretty awesome, imo

dylann, is ketchup on top a thing? for specific dishes or just as a condiment?

mh, Friday, 22 November 2013 14:46 (eleven years ago)

i don't think i ever saw ketchup as a condiment in china before living in guangzhou. i often see it offered as a condiment/topping for things like: fish balls, beef blood and guts in soup like above, 手抓饼 (??? it's like a flaky dough thing with ham and egg in it and the sauce options are ketchup or mayo), chicken wings, sausages and other meat things on a stick, other streetside and mallside snacks.

dylannn, Friday, 22 November 2013 14:57 (eleven years ago)

Ketchup is a condiment with many Chinese characteristics. Sweet, sour + umami all in one sauce. It's great

乒乓, Friday, 22 November 2013 14:59 (eleven years ago)

My dad has been known to make marinades and sauces with ketchup. You can make a pretty good 红烧 anything with it

乒乓, Friday, 22 November 2013 14:59 (eleven years ago)

i never see it in the north though, i don't think. maybe i do. i wanted to speculate about the conservativeness of northern foodways vs. cantonese cuisine's or the cantonese eater's approach to outside influences or maybe ketchup came via hk.

dylannn, Friday, 22 November 2013 15:25 (eleven years ago)

It'll catch pretty soon I think

It's very suited to the Chinese palate

It's also true that it's been in HK since forever, and not the American kind either

Most of the big HK saucehouses have their own version

http://i.imgur.com/yTpgVl0.jpg

乒乓, Friday, 22 November 2013 15:27 (eleven years ago)

northerners do cook with it, too. but yeah they love their ketchup in the south, mh.

dylannn, Friday, 22 November 2013 15:43 (eleven years ago)

makes sense, thanks!

mh, Friday, 22 November 2013 16:31 (eleven years ago)

http://travel.cnn.com/explorations/eat/40-taiwanese-food-296093

Taiwanese food is seriously incredible

Inspired to make an oyster omelette tonight

乒乓, Sunday, 24 November 2013 18:11 (eleven years ago)

what are the best chinese dishes with game birds

carla jenkinvingne (nakhchivan), Sunday, 24 November 2013 20:24 (eleven years ago)

I went to a place in Beijing that put something like 7+ different kinds of game birds into a big soup

Some of the birds were really tiny

There drumsticks were comically sized and hard to eat

The bones could function as toothpicks afterwards

乒乓, Sunday, 24 November 2013 20:42 (eleven years ago)

But in general I think duck and goose are staples, and you can get them every which way

乒乓, Sunday, 24 November 2013 20:42 (eleven years ago)

the idea of putting them in a soup is that it boils all the meat off the tiny bones i guess

carla jenkinvingne (nakhchivan), Sunday, 24 November 2013 20:49 (eleven years ago)

duck and goose work well in all sorts of cuisines, especially those with ample source of umami/sourness/sweetness to complement the fattiness, game birds have more flavour but are mostly very lean

carla jenkinvingne (nakhchivan), Sunday, 24 November 2013 20:50 (eleven years ago)

Yeah that's true although my favorite duck preparation doesn't use sourness/sweetness at all

http://i.imgur.com/fRLHFY8.jpg

The end result is quite lean and gamey, probably due to the smoking process. I'm not sure where the fat goes

Plum sauce is definitely a thing but there are many different ways of eating a duck

I'm not aware of any broadly popular recipes that call for a game bird

But I'm sure there are some regions of China that will use a game bird in a regional specialty

乒乓, Sunday, 24 November 2013 21:40 (eleven years ago)

Do pigeons count as game birds

You can see how some people have chosen to cook pigeon here

http://www.meishichina.com/YuanLiao/GeZi/1/

乒乓, Sunday, 24 November 2013 21:50 (eleven years ago)

yeah pigeons count

a poet and Educational Consultant based in Peterborough (nakhchivan), Sunday, 24 November 2013 22:25 (eleven years ago)

Mom uncorked a bottle of Great Wall red wine for some reason

http://i975.photobucket.com/albums/ae232/daggerlee/7A4233FC-0C7D-4844-B704-BC727DF479FA_zpsln9pbp3k.jpg

We've had it for god knows how long

Tastes awful. Really dry and bitter

乒乓, Thursday, 28 November 2013 18:48 (eleven years ago)

Looks awesome, about as appealing as licking red vermouth off my carpet.

fields of salmon, Thursday, 28 November 2013 19:28 (eleven years ago)

http://www.npr.org/blogs/codeswitch/2013/12/02/248195661/ketchup-the-all-american-condiment-that-comes-from-asia?ft=1&f=1015

Wow you could argue that ketchup came from China originally. Crazy world. Globalization. Trade.

乒乓, Tuesday, 3 December 2013 22:14 (eleven years ago)

Kind of funny "ketchup" just meant a sauce originally and that tomato ketchup took a while to catch on. Kind of reminds me of the Americanization of "salsa" they mentioned, where it mostly means some runny tomato-based sauce you eat on tortilla chips but is basically just any of a number of sauces.

mh, Wednesday, 4 December 2013 00:40 (eleven years ago)

We're all lactose intolerant.

That's not true, is it!? I drink milk every day!

Matt Groening's Cousin (Leee), Wednesday, 4 December 2013 00:54 (eleven years ago)

one month passes...

http://so.cntv.cn/language/english/?qtext=snacking&type=0

in case the link doesn't work: cctv's snacking across China doc

a lake full of ancient spices (los blue jeans), Sunday, 19 January 2014 04:16 (eleven years ago)

I'm eating real chinese food all the time now

It's fucking amazing

, Sunday, 19 January 2014 04:31 (eleven years ago)

龜 please tell me about a delicious Chinese breakfast

pretty krulls make glaives (flamboyant goon tie included), Sunday, 19 January 2014 04:37 (eleven years ago)

I'm eating real chinese food all the time now

It's fucking amazing

me too/yes, yes it is

quincie, Sunday, 19 January 2014 09:32 (eleven years ago)

I am also curious about actual delicious Chinese breakfast; all I know is that Taipei has tons of great bakeries, so breakfast for me is delicious, delicious bread/pastry. Oh and sometimes noodle soup.

I do not get congee, but I would like to understand the appeal.

quincie, Sunday, 19 January 2014 09:35 (eleven years ago)

quincie just get up in the morning and take a walk and figure out where all the Chinese people are eating and walk in and point at things

, Sunday, 19 January 2014 09:36 (eleven years ago)

http://travel.cnn.com/explorations/eat/40-taiwanese-food-296093

Think I've hit about ten of these in the first week, but have not yet visited a night market (that will happen in the next few days) and will no doubt knock off a bunch of these in one go.

xpost: there is definitely a Taiwan breakfast thing that involves an egg and a thin pancake/crepe type thing that I will try. Also various soup sorts of things. None of these places has an English menu (or any menu, actually), so I will definitely point and say thank you six hundred times and hopefully not come off as a complete asshole.

quincie, Sunday, 19 January 2014 09:42 (eleven years ago)

But still, congee. What is up with that? I like lots of the pickled things, so maybe the idea is to use congee as a vehicle for that stuff? IDGI though, would rather have a nice bowl of rice.

quincie, Sunday, 19 January 2014 09:44 (eleven years ago)

龜 please tell me about a delicious Chinese breakfast

― pretty krulls make glaives (flamboyant goon tie included), Sunday, January 19, 2014 12:37 PM (5 hours ago) Bookmark

I went out for a walk this morning and bought some scallion pancakes from this really nice lady on the street

And this like """pastry""" made with scallions and eggs

, Sunday, 19 January 2014 09:49 (eleven years ago)

It's just like 100x better than what you can get in NYC Chinatown. And I was just there

Like the people are the same but the ingredients, how they cook it, what they cook it on, I think it all makes a difference

Maybe it's the heavy metals + chemicals

But every iteration is just better over here man

, Sunday, 19 January 2014 09:50 (eleven years ago)

But still, congee. What is up with that? I like lots of the pickled things, so maybe the idea is to use congee as a vehicle for that stuff? IDGI though, would rather have a nice bowl of rice.

― quincie, Sunday, January 19, 2014 5:44 PM (5 minutes ago) Bookmark

Yeah you eat the pickled salty things and drink the congee to take the edge off

It's like a chaser

It's an acquired taste

I like to just have congee plain by itself, it's really good for settling your stomach or if you're feeling queasy you know

, Sunday, 19 January 2014 09:51 (eleven years ago)

xpost: there is definitely a Taiwan breakfast thing that involves an egg and a thin pancake/crepe type thing that I will try

I've had this it's really really good

, Sunday, 19 January 2014 09:56 (eleven years ago)

scallion pancakes sound so good

mh, Sunday, 19 January 2014 16:41 (eleven years ago)

http://i.imgur.com/DgatTcJ.jpg

You know what's even better than soup DUMPLINGS!? These lil guys

, Sunday, 26 January 2014 06:44 (eleven years ago)

I have not had those lil guys, but I have had a bigger version (steam bun that gets crisped on the bottom).

Hard to imagine anything better than soup DUMPLINGS!, tho.

quincie, Sunday, 26 January 2014 09:11 (eleven years ago)

I have had "crummy" North American (Canadian) versions of scallion pancakes, for breakfast too, one of my favourite ways to start a day

Been pestering all administrative bodies to get my ass to China asap

pretty krulls make glaives (flamboyant goon tie included), Sunday, 26 January 2014 13:16 (eleven years ago)

The DUMPLINGS! I just posted are also soup DUMPLINGS! they have soup inside of them

It's darker grittier reboot of the soup dumpling

BTW some of the western food is better here than in America too

For example the fancy cheeses are imported from France where they're allowed to use unpasteurized milk

Like I have never really liked brie but my roommate bought some French brie and it was fantastic

, Sunday, 26 January 2014 13:24 (eleven years ago)

China is turning me into a food libertarian

Bathe me in gutter oil

, Sunday, 26 January 2014 13:28 (eleven years ago)

Think my heart just stopped

It's been nice, posting here

, Sunday, 26 January 2014 13:33 (eleven years ago)

Please don't die before I get to Shanghai! That rhymes, see.

quincie, Monday, 27 January 2014 01:52 (eleven years ago)

congee is nice warm comfort food. spiced with ginger and add a dash of pepper and spring onion what's not to like?

^ 諷刺 (ken c), Monday, 27 January 2014 12:14 (eleven years ago)

Surely you're being ironic

, Monday, 27 January 2014 12:39 (eleven years ago)

像你的婚禮當天的雨

^ 諷刺 (ken c), Monday, 27 January 2014 12:50 (eleven years ago)

I have a real chinese food cooking question. Say I am a real chinese home cook, and I'm making something that requires beef or chicken (or fish, or pork, whatevs) broth. What do I do if I'm not equipped to make that stuff from scratch? Do I get a can from the supermarket, or is there a frozen version, or do I go to my local brothmonger and ask for some plain broth to take home?

quincie, Tuesday, 28 January 2014 01:42 (eleven years ago)

You can totally get a can from the supermarket! #nevercookedrealchinesefoodinhislife

Neil Nosepicker (Leee), Tuesday, 28 January 2014 01:49 (eleven years ago)

Honestly have never been to a Chinese person's kitchen that didn't have this in the pantry

http://i.imgur.com/LNyVgTS.jpg

, Tuesday, 28 January 2014 01:50 (eleven years ago)

I don't think beef stock is a big part of Chinese cooking since it wasn't until recently that beef became a part of Chinese cuisine (iirc cows were too valuable in the field to use for food)

Pork bone soup is a big thing but I can't really recall if there are any recipes that call for only pork stock

, Tuesday, 28 January 2014 01:55 (eleven years ago)

Hungry now, FYI.

Neil Nosepicker (Leee), Tuesday, 28 January 2014 02:04 (eleven years ago)

I suppose this is the thread where I confess that I've eaten chicken bouillon powder by the spoonful from the can :(

, Tuesday, 28 January 2014 02:07 (eleven years ago)

Isn't that called the #highlyfe?

Neil Nosepicker (Leee), Tuesday, 28 January 2014 02:09 (eleven years ago)

Hmmmmm OK I'm think the answer is "go out for beef noodle soup, do not try to make at home." Which is fine because there are a couple of places to choose from within a ten-minute walk, and it costs like $7 USD for both of us WITH BEER.

Why would I cook this at home, is the real question.

quincie, Tuesday, 28 January 2014 02:28 (eleven years ago)

Yeah seriously

I think there's more going on in beef noodle soup than just the stock

Much more

, Tuesday, 28 January 2014 02:30 (eleven years ago)

Yeah I'm being an idiot.

I think I turned a real chinese food corner recently: went out for indian and found using a fork kind of weird/awkward.

quincie, Tuesday, 28 January 2014 02:32 (eleven years ago)

chicken stock
http://www.ocado.com/catalog/images-hires/11114011_H.jpg?identifier=1678083e7ff90bd404baad3f60bffa37

beef noodle soup at home
http://www.acrimonie.com/a/src/138973192542.jpg

^ 諷刺 (ken c), Tuesday, 28 January 2014 15:01 (eleven years ago)

I really don't think there's ever an economy in making your own stock unless you have access to a lot of bones and you are feeding 50 people.

I suppose this is the thread where I confess that I've eaten chicken bouillon powder by the spoonful from the can :(

well isn't that the basis for...

^ 諷刺 (ken c), Tuesday, 28 January 2014 15:05 (eleven years ago)

http://static1.wikia.nocookie.net/__cb20130117092525/evchk/images/thumb/c/c6/17la2p3.jpg/480px-17la2p3.jpg

^ 諷刺 (ken c), Tuesday, 28 January 2014 15:07 (eleven years ago)

http://images.sbar.com.cn/2010/04/21/ee549d22215dd5b1340fcf5e9e507a3c.jpg

^ 諷刺 (ken c), Tuesday, 28 January 2014 18:37 (eleven years ago)

^^^ I love greens prepared like this. I have not managed to replicate it at home very well.

I thought of this thread yesterday when I was buying some steam buns from a department store food hall and the guy selling them assured me, "no MSG, no chicken powder!" And I'm thinking "but chicken powder is a *good* thing, right?"

quincie, Tuesday, 28 January 2014 21:21 (eleven years ago)

i think you could make yourself a nice beef noodle soup by following basically

-- get some fatty but not too fatty beef, preferably with some bones. don't be too picky about what beef is going in there. short rib would even work. and you can put some beef tendon in too, if you like that.

-- boil beef briefly, drain water and clean beef with cold water.

-- hot oil, add white part of scallion, whole cloves of garlic, pixian bean paste, a tiny amount of sugar or a small amount of tomato, add in beef, let it brown and get dank on the bottom of the pan, add in star anise + cassia + sichuan peppercorn + salt + maybe some dried chilies if you want it spicy.

-- cover everything in water and let it boil away until your beef is reduced to a pieces that can barely withstand the pressure of a chopstick squeeze.

-- optional but not fully recommended: strain your stock and remove the beef, freeze the stock and scrape off the pearly white fat from the top, reheat.

-- grab some flour and a big bowl, add eggs and water and salt and make dough, knead it until it's barely kneadable anymore, roll it out, cut it into strips, rolls the strips flat or however the hell you want to make noodles.

-- boil noodles in separate pot of salted water, take them out and give them a rinse so that they won't affect the perfectly balanced viscosity of your soup with floury thickness. put in bowl. if you're feeding a bunch of people, the noodles can chill in the bowl for a while, don't worry.

-- optional: get some fresh greens and let them barely cook through on top of your stock, just dunking them in and out with chopsticks.

-- cover cooked noodles in bowl with dank brownish red (red from the bean paste!) beef stock, agitate to destick the noodles.

-- put greens on top, put beef on top making sure to equally divide fatty or white skin sort of pieces and tendon pieces if those are in there, put pickled mustard greens on top, put a sprinkling of green scallion on top which should be leftover from putting the white part in the oil.

-- provide black vinegar when serving to allow the individual diner to balance the fattiness of the stock with the acidity of the vinegar.

it sounds like a lot of work but i promise it's not.

dylannn, Wednesday, 29 January 2014 11:35 (eleven years ago)

shopping in the west, i can't bear the price charged for lamb but careful supermarket shopping or a kindly butcher can provide you with very, very cheap lamb bones that are still fairly meaty. brewing up a milky white rich as fuck lamb soup threaded with boiled off shreds of meat and then turning it into a welcoming home for your simple noodles and a bit of vinegar, amazing. and i like doing this thing i learned from a qinghai restaurant where they prepare a tomato base in a separate pan, just cooking down some tomatoes, bit of salt, bit of cumin, bit of chili, and then mixing tomato mixture + lamb soup + maybe some stirfried lamb liver or other lamb pieces + noodles in a bowl.

dylannn, Wednesday, 29 January 2014 11:41 (eleven years ago)

oh, cilantro with that lamb soup, of course. heaped with cilantro at the end.

and the availability of the type of chicken appropriate for making stock is... the situation is not the same in china, you get a lot of old, old chickens that can't be turned into anything but stock. throw it in, head and all and boil it for an afternoon, then add some goji berries or whatever other sorta medicinal and tasty elements at the end: good to go.

and pork bones, man, if you're not in china, somebody somewhere is just throwing away perfectly good pork bones that you could be making a simple stock with.

i think the chinese home stock situation is a lot less complicated than you're all making it out to be. they just boil bones and meat! there's like serious chinese stock recipes but you're not going down that road, you're not clarifying anything! you parboil and clean whatever you're going to boil, bone or meatwise, then let it ride.

dylannn, Wednesday, 29 January 2014 11:45 (eleven years ago)

quincie the veg there is tung choi 通菜 it's very soft (the stem is hollow). fry the veg in the wok with a bit of shrimp paste and garlic (and a tiny bit of chopped chilli) is all you need. takes 5 mins.

^ 諷刺 (ken c), Wednesday, 29 January 2014 11:49 (eleven years ago)

Hah up north we call that 空心菜 (hollow heart vegetable)

, Wednesday, 29 January 2014 11:51 (eleven years ago)

通菜 seems more elegant though

, Wednesday, 29 January 2014 11:51 (eleven years ago)

Excellent home cooking tips, thanking u!

I'm definitely gonna give it a go when I'm back in the states, dylannnnnnnn. Right now I'm in a super under-equipped kitchen in a rental apartment (even making rice was a struggle until nice landlady lent us her rice maker), so I'm not gonna undertake much in the way of cooking adventures here (here = Taipei, I'm here for another two weeks before Shanghai). But I'm c&p your recipe/instructions for use back in DC. I have good access to inter'l/"ethnic" grocery stores in the DC 'burbs, so I should be able to made this bones things happen.

Ken c, did not know about shrimp paste thing. I never know what the saucy stuff is. Oyster sauce, sometimes? I dunno but I have yet to run into sauteed green stuff here that I don't like a lot. Had some pea shoots that were so good I swear I might give up pork for them. Not really but I mean, close.

quincie, Wednesday, 29 January 2014 11:58 (eleven years ago)

oh dylannnnnn and anyone else, I posed this question to dayo on 77 borad, any insight?

Hey dayo do you know anything about Dandong? Should I go to there after N. Korea y/n (it would mean less time in Beijing and also more $$$).

― quincie, Wednesday, January 29, 2014 10:56 AM (1 hour ago) Bookmark Flag Post Permalink

Don't know anything

Now that dylannnnnn has resurfaced, you should ask him

I believe he's been to at least one of the NK border towns

― 龜, Wednesday, January 29, 2014 11:32 AM (26 minutes ago) Bookmark Flag Post Permalink

quincie, Wednesday, 29 January 2014 12:00 (eleven years ago)

http://pic6.nipic.com/20100330/2590383_154854004777_2.jpg

^ 諷刺 (ken c), Wednesday, 29 January 2014 12:31 (eleven years ago)

lol http://4.bp.blogspot.com/-laLziW8cjpU/TzhrIJUpq3I/AAAAAAAABlE/BjpANfJ-Nxk/s1600/IMG_7493_watermark.jpg

^ 諷刺 (ken c), Wednesday, 29 January 2014 12:32 (eleven years ago)

Not really getting the cheese part of that!

quincie, Wednesday, 29 January 2014 13:51 (eleven years ago)

I've had that exact dish fyi

, Wednesday, 29 January 2014 13:52 (eleven years ago)

is this a Real Chinese Food y/n

quincie, Wednesday, 29 January 2014 13:55 (eleven years ago)

Had 腊八蒜 today, garlic cloves soaked in black vinegar

http://i975.photobucket.com/albums/ae232/daggerlee/SH/AD6B7F51-DBC4-4B05-A471-575A682BAEDF_zpsuhs5rba4.jpg

http://i975.photobucket.com/albums/ae232/daggerlee/SH/79B82362-DDD6-43C6-8B4E-B16493DA38B9_zpsff09gpu0.jpg

The 腊八 refers to the date on the lunar calendar when you first start to pickle 'em

Apparently if you pickle them at any other time of year they won't turn green

In the second pic, that is what a clove looks like when bit straight through

It's unbelievably green actually

, Wednesday, 29 January 2014 13:55 (eleven years ago)

I'm gonna count it xp

, Wednesday, 29 January 2014 13:56 (eleven years ago)

i think it is as real as it gets. yeah the one that didn't link shows much better cheese

^ 諷刺 (ken c), Wednesday, 29 January 2014 14:01 (eleven years ago)

Here buddy

http://i.imgur.com/1oJ6xq1.jpg

, Wednesday, 29 January 2014 14:02 (eleven years ago)

Harold McGee explains the coloring behind laba garlic:

To start off: news that an old kitchen worry has now been explained in full and converted from a worry into an opportunity.

I hear every year from cooks who have been alarmed at seeing normally pale garlic turn bright green and even blue, sometimes when the cloves are pickled whole, sometimes when they’re chopped and cooked with other ingredients. I’d often been puzzled by little blue-green specks when I made garlic bread with loaves of sourdough, but I was really rattled the first time I puréed raw garlic, onion and ginger together in a blender to make chicken in yogurt from Madhur Jaffrey’s “Invitation to Indian Cooking.” When I fried the purée the entire mass turned turquoise blue.

I asked a couple of Indian friends who happen to be plant biologists whether they knew what was going on. They said they had never seen the blue purée, because Indian cooks don’t grind onions and garlic together. They grind or chop them separately and usually fry the onions first.

For them, blue was the color of an American shortcut. For me it’s been a reliable curiosity every time I cook Ms. Jaffrey’s happily efficient recipes for chicken and cauliflower and okra, one that goes away as the purée browns and I add turmeric and the rest of the ingredients.

As I learned from one of my regular food-chemistry reads, it’s not necessary to see these color changes as problems. The northern Chinese think of them as attractive and auspicious. They make an intentionally intensely green pickle by aging fresh garlic heads for several months, then peeling the cloves and immersing them in vinegar for a week. The resulting Laba garlic pickle is served with DUMPLINGS! to celebrate the New Year.

According to chemists at the China Agricultural University in Beijing, aging the garlic gives it a chance to accumulate large quantities of one of the chemicals that generate the color; fresh garlic doesn’t green much at all. And a strong green color develops in Laba garlic only with acetic acid, the main acid in vinegar (also found in sourdough), because it’s especially effective at breaching internal membranes and mixing the cell chemicals that react together to create the green pigment. The pigment itself turns out to be a close chemical relative of chlorophyll, which gives all green leaves their color.

, Wednesday, 29 January 2014 14:05 (eleven years ago)

Glad that Harold McGee is as excited about DUMPLINGS! as the rest of ILX

, Wednesday, 29 January 2014 14:06 (eleven years ago)

^ that's the one

going to include hong kong borscht in this bitch too
http://s3-media2.ak.yelpcdn.com/bphoto/-8degCoqy-LVr2BFycyHiw/l.jpg

the red one obvs.

^ 諷刺 (ken c), Wednesday, 29 January 2014 14:10 (eleven years ago)

蒸水蛋
http://news.xinhuanet.com/food/2007-04/24/xinsrc_57204042410304212932269.jpg

^ 諷刺 (ken c), Wednesday, 29 January 2014 14:17 (eleven years ago)

chinese lays flavors once or still does include a shrimp n cheese flavor

dylannn, Wednesday, 29 January 2014 14:19 (eleven years ago)

curry fish balls and ting
http://fewdblog.com/wp-content/uploads/2010/09/HK_Fishball_meat_stick_2.jpg

^ 諷刺 (ken c), Wednesday, 29 January 2014 14:19 (eleven years ago)

duck
http://chowtimes.com/wp-content/uploads/2007/03/_MG_2559.jpg

^ 諷刺 (ken c), Wednesday, 29 January 2014 14:20 (eleven years ago)

Haven't seen that around yet but I wanna try this which is everywhere

http://i.imgur.com/cUGv7nW.jpg

Also the "Zesty Tomato" flavor which I assume is the Lay's version of the ketchup potato chip

, Wednesday, 29 January 2014 14:21 (eleven years ago)

they have one called like WILDLY GRILLED RIBS too in that same serieis

dylannn, Wednesday, 29 January 2014 14:24 (eleven years ago)

QUINCIE I FIND THE BORDER REGION THE NK CHINESE BORDER REGION VERY FASCINATING AND THERE'S SO MUCH INTERESTING ACADEMIC WORK COMING OUT ABOUT THE REGION IN GENERAL AND IT'S REALLY IMPORTANT TO THE RELAT BW CHINA AND NK AND IS REALLY A RICH INTERESTING PIECE OF GEOGRAPHY BUT

1_ DANDONG IS NOT THE PLACE TO SEE IT
2_ DANDONG IN THE WINTER WILL BE FUCKING GRIM, I CAN ASSURE YOU.
3_ AS THE COMMERCIAL REPEATED 100X A DAY ON CCTV 16 REMINDS US, DANDONG IS "a new shipping hub in northeast asia!" BUT THERE ISN'T FUCK ALL ELSE TO SEE THERE

AND I'D ONLY RECOMMEND IT IF:

1_ YOU HAVE TIME TO WASTE
2_ YOU HAVE SOME PARTICULAR INTEREST IN DANDONG
3_ YOU WON'T HAVE ANY OTHER OPPORTUNITY TO SPEND TIME IN GREATER NORTHEASTERN CHINA (AND SOME WOULD ARGUE DANDONG DOESN'T EVEN COUNT)-- AND IF YOU DO HAVE THE OPPORTUNITY, GO SOMEWHERE ELSE.

dylannn, Wednesday, 29 January 2014 14:33 (eleven years ago)

i think the answer is no

^ 諷刺 (ken c), Wednesday, 29 January 2014 14:37 (eleven years ago)

it's grim up north

, Wednesday, 29 January 2014 14:39 (eleven years ago)

POSTED ORIGINALLY NOV 19 2011

http://i937.photobucket.com/albums/ad215/jiaoqu/cheeselobster.jpg

dylannn, Wednesday, 29 January 2014 14:41 (eleven years ago)

dont think they have them anymore.

the best chinese lays flavor is the american classic one, which beat our standard regular chips somehow. they're just better. they're just better.

dylannn, Wednesday, 29 January 2014 14:45 (eleven years ago)

so want

ugh :( xpost

^ 諷刺 (ken c), Wednesday, 29 January 2014 14:46 (eleven years ago)

very informational post, dylannn!

mh, Wednesday, 29 January 2014 14:54 (eleven years ago)

well i don't want everyone rushing to the store looking for lobster cheese chips that were likely pulled from the market more than a year ago.

dylannn, Wednesday, 29 January 2014 14:56 (eleven years ago)

does anyone remember the lemon tea flavor lays? maybe that's a summer only flavor.

dylannn, Wednesday, 29 January 2014 14:56 (eleven years ago)

hah, I meant the one about Dandong, but the lobster cheese chip fact is important, too

mh, Wednesday, 29 January 2014 14:57 (eleven years ago)

I'm down to the last freezer-burned chicken thighs in the freezer and whatever I can find in my cabinets and this thread is making me delirious. Will def require at the very least some Chinatown or Flushing Chinese food next weekend when I get paid.

Orson Wellies (in orbit), Wednesday, 29 January 2014 15:07 (eleven years ago)

i got a fuschia dunlop book (every grain of rice) as an xmas gift and have been LOVING those recipes so far.

on sunday i made something almost exactly like the recipe dylannn described above, but with buckwheat noodles i purchased (not chinese but they were the closest thing i could find to the recipe) and a leaner cut of beef. the beef broth was INCREDIBLE tho and i will definitely be making it again

as a total noob to sichuan cooking that book is just perfect, once you stock up initially you can make a huge range of dishes

hug niceman (psychgawsple), Wednesday, 29 January 2014 20:03 (eleven years ago)

Dandong is officially off the table, both because dylannnnnnnn's feedback (thank you! although it kind of makes me EVEN MORE curious) and because of insurmountable logistical obstacles i.e. U.S. citizens cannot take the train across the border and we can't make a flight work.

quincie, Thursday, 30 January 2014 02:42 (eleven years ago)

i also got 'every grain of rice' recently and it has made me pretty interested in chinese food (which, historically, i have never really liked all that much)

gbx, Thursday, 30 January 2014 08:56 (eleven years ago)

Nice

Have definitely heard good things about the Fuchsia Dunlop book

, Thursday, 30 January 2014 09:19 (eleven years ago)

Had Beijing Roast Duck today

http://i975.photobucket.com/albums/ae232/daggerlee/SH/A6B7AABD-9A4F-4766-9D4D-E0B6AC56C97C_zpszxwqxc6f.jpg

Amazing that the skin just looks like that naturally

, Thursday, 30 January 2014 09:33 (eleven years ago)

Ended up just reinforcing my conclusion that most duck prepared in America is just such a joke :( :( :(

, Thursday, 30 January 2014 09:35 (eleven years ago)

It's weird that I grew up in a state with a huge duck-hunting thing going on, but never really got a taste for duck until I left the US.

(Happy Chinese New Year, everybody).

baked beings on toast (suzy), Thursday, 30 January 2014 09:40 (eleven years ago)

Yeah happy CNY (and LNY) to everybody! I'm setting off fireworks tonight

http://i975.photobucket.com/albums/ae232/daggerlee/SH/9612E7B4-F6B6-4D12-8F7A-EBFA3EFE9812_zpsxydwa66z.jpg

^^ About all the duck you're supposed to get from a properly sliced whole Peking duck

Note the color + the skin to meat ratio

http://i.imgur.com/aoiZTqE.jpg

^ Duck from the "Peking Duck House" in NYC, which afaict is the only Chinese restaurant in NYC dedicated to serving Beijing roast duck

I haven't been myself because I know that I would just complain. But you get the idea

, Thursday, 30 January 2014 09:48 (eleven years ago)

http://i.imgur.com/TGNm2du.jpg

Cantonese style duck

Which is good in its own right but doesn't come close as a substitution

Note the much deeper coloring + the darker hue of the meat

, Thursday, 30 January 2014 09:49 (eleven years ago)

The Sichuan restaurant in my neighbourhood is very good, and if you go to dinner during the CNY period, DANCING LIONS IN DINING ROOM.

baked beings on toast (suzy), Thursday, 30 January 2014 09:54 (eleven years ago)

the fuschia dunlop books, the hunan and sichuan books and every grain of rice, are good for setting out very basic chinese kitchen procedures that are necessary to pull off the dishes and crucial to have a dedicated walkthrough because they quite often differ from western kitchen techniques and also the dedication to tracking down the social history of particular snacks and dishes esp in land of plenty.

dylannn, Thursday, 30 January 2014 10:24 (eleven years ago)

Certainly a step up from https://www.youtube.com/watch?v=kkbkHhT_JNw

, Thursday, 30 January 2014 10:32 (eleven years ago)

Also there are like literally a hundred different ways to make a duck but I just included the cantonese version because that's the one you'll see most often hanging in windows in overseas Chinatowns

I mean it's a good duck but it just can't be the kind of prestige dish that Beijing Roast Duck is

, Thursday, 30 January 2014 10:33 (eleven years ago)

poor allie. leaving aside other issues, i question the economy of her recipe.

dylannn, Thursday, 30 January 2014 10:44 (eleven years ago)

i'd eat any of those ducks any day.

^ 諷刺 (ken c), Thursday, 30 January 2014 11:08 (eleven years ago)

and geese, obv
http://hk.etw.nextmedia.com/images/next-photos/Eat_Travel/486/640pixfolder/EFET669-009-2/002no.jpg

^ 諷刺 (ken c), Thursday, 30 January 2014 11:11 (eleven years ago)

that dan dan noodles sounds like the crap you can get in mission chinese food

^ 諷刺 (ken c), Thursday, 30 January 2014 11:17 (eleven years ago)

Everytime I see her name I just think of

http://i.imgur.com/uJlPJTd.jpg

, Thursday, 30 January 2014 11:19 (eleven years ago)

http://instagram.com/p/jy6f-yv0Kr/

^ Magical cave in which delicious ducks live

, Thursday, 30 January 2014 14:02 (eleven years ago)

oooh

mh, Thursday, 30 January 2014 14:38 (eleven years ago)

I am embarrassed to say that I had something that may have been duck and may have been goose, but I am not sure which, a couple of days ago. It was really delicious, served very simply on rice with some side veg&pickle, with serve-yourself soup for the taking. I was convince it was duck but now I'm like "oh shit maybe it was goose." Will now google.

Oh and v. happy New Year! Lots of fireworks going off atm.

quincie, Thursday, 30 January 2014 16:08 (eleven years ago)

the fuschia dunlop books, the hunan and sichuan books and every grain of rice, are good for setting out very basic chinese kitchen procedures that are necessary to pull off the dishes and crucial to have a dedicated walkthrough because they quite often differ from western kitchen techniques and also the dedication to tracking down the social history of particular snacks and dishes esp in land of plenty.

― dylannn, Thursday, 30 January 2014 10:24 (6 hours ago) Bookmark Flag Post Permalink

I love the Hunan and esp. the Sichuan books, curious about Every Grain of Rice - from the description it seems to be more of an intro to Chinese food in general? Does it have much overlap with the other two?

the first cologne based on a sea-captain based celebrity (seandalai), Thursday, 30 January 2014 16:41 (eleven years ago)

I do not like any of these ducks, can I still post here occasionally?

Neil Nosepicker (Leee), Thursday, 30 January 2014 17:45 (eleven years ago)

i guess every grain of rice has a few similar recipes and anectdotes from the first two books, so it sounds like people who have those books are usually a little disappointed with it. i think it's her transitioning to a mostly vegetarian diet, so it's supposedly less meaty and a bit less bold with the spices

hug niceman (psychgawsple), Thursday, 30 January 2014 18:38 (eleven years ago)

I don't find that to be the case. The focus is everyday home recipes and I find them to be a lot simpler and more practical than the Hunan and Sichuan recipes, with barely any overlap. Certainly very little disappointment here as I'm cooking from it a couple of times a week right now.

I'm cooking a few things tonight I will post pictures.

American Fear of Pranksterism (Ed), Thursday, 30 January 2014 19:26 (eleven years ago)

I think it's less meaty because Chinese use meat more as a flavouring in home cooking rather than the main event.

American Fear of Pranksterism (Ed), Thursday, 30 January 2014 19:27 (eleven years ago)

yeah, i can't say that i find it disappointing at all! i don't have the other books, just relaying what i've heard/read. it's definitely more of an everyday cookbook, which is sorta what makes it so great. you get all the history/context and a it's a lot less work

hug niceman (psychgawsple), Thursday, 30 January 2014 21:07 (eleven years ago)

Cool, I guess I'll pick it up.

the first cologne based on a sea-captain based celebrity (seandalai), Friday, 31 January 2014 02:37 (eleven years ago)

http://instagram.com/p/j1Ckh6rimM/
香油青豆 - Sichuanese Green Soy Bean Salad
算你拍黄瓜 - Smacked Cucumber in Garlicy sauce

American Fear of Pranksterism (Ed), Saturday, 1 February 2014 02:14 (eleven years ago)

Is there vinegar in the cucumber?

mh, Saturday, 1 February 2014 04:17 (eleven years ago)

garlic, vinegar, sugar, chilli oil, salt

American Fear of Pranksterism (Ed), Saturday, 1 February 2014 10:51 (eleven years ago)

https://www.youtube.com/watch?v=HK3iG2LyWnY

, Thursday, 6 February 2014 13:41 (eleven years ago)

The cucumber looked boss btw, Ed

, Thursday, 6 February 2014 13:41 (eleven years ago)

Here's the recipe for it. Super quick and easy

http://www.telegraph.co.uk/foodanddrink/recipes/9272084/Smacked-cucumber-in-garlicky-sauce.html

American Fear of Pranksterism (Ed), Thursday, 6 February 2014 23:22 (eleven years ago)

two weeks pass...

Foods I did not anticipate to be Real Chinese Food:

--cheesecake
--corn on the cob

quincie, Tuesday, 25 February 2014 14:46 (eleven years ago)

debate with girlfriend over her claim that 提拉米苏 japanese

dylannn, Tuesday, 25 February 2014 14:51 (eleven years ago)

http://1.bp.blogspot.com/-juKW7RhSxzw/TlT5wWxAtqI/AAAAAAAAAhQ/gjhw456VnYI/s400/Picture+081.jpg

^ 諷刺 (ken c), Tuesday, 25 February 2014 14:52 (eleven years ago)

Is that from the Australian Dairy Co because I"ve eaten there

, Tuesday, 25 February 2014 14:53 (eleven years ago)

I don't think so the tables don't look right

, Tuesday, 25 February 2014 14:53 (eleven years ago)

Chinese are serious about their corn business

Most cheesecake I've seen is the Japanese kind, light, fluffy and lemoney... been real hard to get a NY style Cheesecake

I've been a fan of tiramisu for as long as I can remember, wonder if there's some secret affinity between Chinese tastebuds and a big slab of cocoa powder coffee covered mascarpone cheese

, Tuesday, 25 February 2014 14:55 (eleven years ago)

Feel like the http://i.imgur.com/B0JWaS5.jpg is something that has been stocked in Chinese freezers for a pretty long time

, Tuesday, 25 February 2014 14:56 (eleven years ago)

not my pic - but the blog it's from claims it was.

does it live up to hype? never eaten there.

^ 諷刺 (ken c), Tuesday, 25 February 2014 14:56 (eleven years ago)

Oh yeah I just googled it and I've outsmarted myself : (

I'm not a fan personally but the scrambled eggs were about as good as scrambled eggs can be, I'm just not a fan of scrambled eggs

The milk pudding is great though

, Tuesday, 25 February 2014 14:58 (eleven years ago)

corn makes me think of

http://2.bp.blogspot.com/-S4v-wxhPpeQ/UT2XOiiN9SI/AAAAAAAAEWQ/xOLL7QCHh88/s320/fish.JPG
i've never seen it not look disgusting, but yet i have nostalgic cravings every so often.

^ 諷刺 (ken c), Tuesday, 25 February 2014 14:59 (eleven years ago)

i will visit next time in hong kong i think. i like a nice egg sandwich

^ 諷刺 (ken c), Tuesday, 25 February 2014 15:00 (eleven years ago)

What I remember most about the Australian Dairy Co is the waitstaff that work together like a well-oiled heist crew

Each of them wearing the same dirty white dress shirt with a shirt pocket covered in blue ballpoint ink scratches, pad of cheap recycled paper in hand

, Tuesday, 25 February 2014 15:02 (eleven years ago)

http://i.imgur.com/7OKM2aN.jpg

, Tuesday, 25 February 2014 15:03 (eleven years ago)

typical 茶餐廳 look?

^ 諷刺 (ken c), Tuesday, 25 February 2014 15:04 (eleven years ago)

a lot of them though!

^ 諷刺 (ken c), Tuesday, 25 February 2014 15:04 (eleven years ago)

have also been making 蔥油雞排撈丁 at home but never tried the actual one in HK

^ 諷刺 (ken c), Tuesday, 25 February 2014 15:07 (eleven years ago)

Yeah a very typical 茶餐廳

I'm not a fan of 茶餐廳 fare in general but gimme some stirfried ramen noodles in XO sauce or 干炒牛河 with a cup of any of the following 1.) HK milk tea 2.) Yin-yeung 3.) 7 up with lemon slices (like 5 of 'em)

, Tuesday, 25 February 2014 15:07 (eleven years ago)

^ this

stir fried ramen is genius
or a bowl of ramen in soup with some fried spam and a small twig of greens

coke with slices of lemon

i do consider opening one such shop in london now and again

^ 諷刺 (ken c), Tuesday, 25 February 2014 15:13 (eleven years ago)

hahaha I'm laughing over the "no strollers" graphic after all that NYT shit whenever it was about some Park Slope (iirc) coffee house's stroller ban and the ensuing brouhaha. Was there righteous indignation in HK, I wonder?

quincie, Tuesday, 25 February 2014 15:26 (eleven years ago)

http://2.bp.blogspot.com/-S4v-wxhPpeQ/UT2XOiiN9SI/AAAAAAAAEWQ/xOLL7QCHh88/s320/fish.JPG

You never said what this is... I have literally no idea. It looks like the contents of my stomach after a binge served over breaded chicken strips.

fields of salmon, Wednesday, 26 February 2014 20:46 (eleven years ago)

Fish fillets (or other protein) in a corn sauce

, Thursday, 27 February 2014 00:05 (eleven years ago)

it is actually nice! very satisfying.. once you stop looking at it

^ 諷刺 (ken c), Tuesday, 4 March 2014 18:12 (eleven years ago)

six months pass...

Will my mouth be offended if I put Panda Express in it?

Hakeem Olajuwon Howard (Leee), Tuesday, 16 September 2014 03:24 (ten years ago)

that panino looks a little out of place

Spirit of Match Game '76 (silby), Tuesday, 16 September 2014 15:52 (ten years ago)

That's what I ate that day. You could also point out the raisin bran.

Camaraderie at Arms Length, Tuesday, 16 September 2014 16:09 (ten years ago)

is that a pop tart? v curious about chinese pop tart flavors

hug niceman (psychgawsple), Tuesday, 16 September 2014 16:22 (ten years ago)

Very nice, is that your host family or your family's cooking

, Tuesday, 16 September 2014 20:00 (ten years ago)

It would take me longer to get used to changing what I normally eat for breakfast than for any other meal. I'm very attached to my breakfast habits. The raisin bran makes sense in that context.

Aimless, Tuesday, 16 September 2014 20:15 (ten years ago)

Many of those pics (the ones of actual Chinese food) make me nostalgic and also angry that I can't get the awesome nuclear-fired wok magic going on greens I cook at home.

mom tossed in kimchee (quincie), Tuesday, 16 September 2014 21:57 (ten years ago)

Very nice, is that your host family or your family's cooking

My family, I suppose, though I married into it - some food is from the work canteen or restaurants.

The pop tart is a boring normal one from an import shop, bought because I wanted to try them again. Still like oversweetened hot cardboard.

It would take me longer to get used to changing what I normally eat for breakfast than for any other meal. I'm very attached to my breakfast habits. The raisin bran makes sense in that context.

First few years in China I tried to get used to Chinese breakfasts, but just don't like mantou and youtiao is way too oily. Funny as my wife's family are from Hubei, where they actually have great breakfast, dry spicy noodles and tofu skin, for some reason they don't make that at home though.

Camaraderie at Arms Length, Wednesday, 17 September 2014 01:42 (ten years ago)

Savoury breakfast are better imo

Never understood the Western predilection for starting out with a bowl of sugar

, Wednesday, 17 September 2014 01:45 (ten years ago)

Noodle or dumpling soup is my dream breakfast. I could make it happen all the time in China, but not so much in the U.S. Pho joints that open early are a good option, tho.

mom tossed in kimchee (quincie), Wednesday, 17 September 2014 01:57 (ten years ago)

Yeah, not into oversweet breakfasts either, but mantou and hard-boiled eggs is just a load of nothing.

Lots of Chinese eat "Western breakfast" now - that's a slice of nasty sweetened bread with no topping and a carton of UHT milk, which seems like the worst of both worlds.

Camaraderie at Arms Length, Wednesday, 17 September 2014 01:58 (ten years ago)

In Singapore and Thailand earlier this year the places we stayed all had savory breakfast other than fruit - noodles, bao, rice porridge, the nasi lemak bar at the cheap hotel, curries, etc. But the default coffee and tea was all insanely sweet for my sludgy french press / espresso tastes, especially first thing in the morning.

joygoat, Wednesday, 17 September 2014 04:47 (ten years ago)

It's true that white people make everything bad xp

, Thursday, 18 September 2014 02:10 (ten years ago)

does that arrive at your table via pneumatic tube

Spirit of Match Game '76 (silby), Thursday, 18 September 2014 04:15 (ten years ago)

four months pass...

No idea where to post this so

https://www.youtube.com/watch?v=GyyIP-9sJDs

⊤ℝolliℵg M∃th H∑a∂ (seandalai), Tuesday, 10 February 2015 17:10 (ten years ago)

I don't know why I am on this thread atm but it makes me miss chinese food a whole lot.

Good news: found a Taiwanese joint outside DC and the greens are like "omg *this is just the right taste*" and they serve old-school Taiwan Beer and are really nice.

Bad news: by "outside DC" I mean like exurbs an hour away or at least seems like it. Requires car. But happy/nostalgic about Taiwan right now.

mom tossed in kimchee (quincie), Tuesday, 10 February 2015 18:11 (ten years ago)

what place is that?

the list of government-approved beers (los blue jeans), Thursday, 12 February 2015 04:13 (ten years ago)

In Ashburn, will look up name 'cause I don't remember perhaps because I am just back from wine tasting *hiccup*

mom tossed in kimchee (quincie), Thursday, 12 February 2015 14:10 (ten years ago)

Yen's Cafe

mom tossed in kimchee (quincie), Thursday, 12 February 2015 14:13 (ten years ago)

cool, thanks

the list of government-approved beers (los blue jeans), Friday, 13 February 2015 01:45 (ten years ago)

http://commons.wikimedia.org/wiki/File:Taiwanese_pig_blood_cake.jpg

no love deb weep (nakhchivan), Sunday, 15 February 2015 04:30 (ten years ago)

i've been cooking a lot of fuchsia dunlop recipes lately - dunno if she passes the litmus test of authenticity, but she does make it a lot easier to know what i'm looking for when i go to the chinese supermarket. lol white people feeling good about their awkward interactions or whatever but i do get a real buzz from my adventures buying diff ingredients - the owner is really helpful and will always give me a recipe idea or a suggestion as i'm buying the thing, and is patient when i show him a list. i guess it's such a diff culture of food and cooking that learning to do it feels wildly different from just teaching myself euro techniques or ingredients - like nobody i know is cooking this stuff, and so far i've kind of been assembling the ingredients so all i need is veg or meat/fish - like when you first learn to cook and you're buying paprika or cumin or whatever.

Moyes Enthusiast (LocalGarda), Sunday, 15 February 2015 10:50 (ten years ago)

I kind of love that too, especially when I get advice or tips from people - like the Indonesian woman who told me that nobody liked the brand of kecap manis I was holding and I would be foolish not to buy the identical seeming brand next to it. Which seemed arbitrary but I guess if I was in Jakarta I'd have opinions about buying Heinz ketchup over Hunts.

Other times I though I sort have to bite my tongue, like when one local store owner would give me enthusiastic Thai food 101 lectures when I actually have a pretty good idea that fish sauce is, you know, made of fish. Or the checkout person in a big market in Minneapolis who kept staring at me and sort of angrily saying "you cook Thai food?" while quizzing me to see if I knew what I was buying.

joygoat, Sunday, 15 February 2015 12:20 (ten years ago)

That's really cool LG

Insofar as there is an 'authenticity test' I think Fuchsia passes it / is on the list

, Sunday, 15 February 2015 18:37 (ten years ago)

yeah i'm having a lot of fun. i have dabbled a bit in the past but am now more determined - my cooking had got v boring at home.

i got this recently - the chef it's about seems an interesting character - i work quite near the place so will prob check it out sometime: http://www.amazon.co.uk/Hunan-Lifetime-Secrets-Chinese-Kitchen/dp/1848094345

also this article is quite interesting on the topic of menus for westerners and secret authentic menus etc.

http://lky.ph/post/49261745544/fuchsia-dunlop-londons-chinatown

Moyes Enthusiast (LocalGarda), Sunday, 15 February 2015 18:50 (ten years ago)

i love this thread but it makes me sad that i will never eat food like this. not without traveling a lot. which i don't do.

scott seward, Sunday, 15 February 2015 19:20 (ten years ago)

scott if you ever come to NYC or Philly hmu and I'll take you places

, Sunday, 15 February 2015 19:52 (ten years ago)

anyone seen that general tso's documentary?

I dunno. (amateurist), Sunday, 15 February 2015 20:05 (ten years ago)

come to DC I am not dayo but I too can make real chinese food happen

mom tossed in kimchee (quincie), Monday, 16 February 2015 01:33 (ten years ago)

but dayo plus me combo probably best bet just saying

mom tossed in kimchee (quincie), Monday, 16 February 2015 01:40 (ten years ago)

would totally take you guys up on chinese food tours! i never really ate too much good chinese food in philly when i lived there. that was a while ago though. whenever i went to chinatown i would go to Vietnam! mmmm, i loved that place....

scott seward, Monday, 16 February 2015 02:20 (ten years ago)

this is supposed to be the best place near me? which might not be saying much. they have a regular menu and a GOURMET menu. i wanna go though cuz i want to try their dragon skins and greens. looks tasty anyway. i'm not picky or anything (will eat anything basically) i just like to try new things in my old age and most places around here are so ho hum. or the best thing on their menu is the sushi. which is kinda sad.

http://www.greatwall-florence.com/photos/photos.htm

scott seward, Monday, 16 February 2015 02:33 (ten years ago)

Scott if you go back to Philly you should check out Handy Nasty, they're pretty user friendly

, Monday, 16 February 2015 04:28 (ten years ago)

That looks like a pretty standard Canto-style place, which is fine, but you need to be invigorated by some other styles of Chinese cuisine!! xp

, Monday, 16 February 2015 04:29 (ten years ago)

http://luckypeach.com/the-guide-to-chinese-DUMPLINGS!/

, Thursday, 26 February 2015 13:44 (ten years ago)

Lol uh try this maybe?

, Thursday, 26 February 2015 13:45 (ten years ago)

Lol smh

, Thursday, 26 February 2015 13:45 (ten years ago)

Hey the link still works

, Thursday, 26 February 2015 13:45 (ten years ago)

love this thread and love the 911 truther photos scattered here and there

marcos, Thursday, 26 February 2015 17:27 (ten years ago)

What are you talking about?

, Thursday, 26 February 2015 22:19 (ten years ago)

wake up sheeple: xiao long bao has an inside soup!

Philip Nunez, Thursday, 26 February 2015 22:53 (ten years ago)

two weeks pass...
two weeks pass...

http://luckypeach.com/the-price-of-poetry/

Who wants to go with me

, Thursday, 9 April 2015 11:16 (ten years ago)

I'm in!

mom tossed in kimchee (quincie), Thursday, 9 April 2015 11:54 (ten years ago)

Yes <3

, Thursday, 9 April 2015 12:11 (ten years ago)

I'm in if I can get a Groupon.

nickn, Thursday, 9 April 2015 19:04 (ten years ago)

http://munchies.vice.com/articles/my-szechuan-restaurant-is-so-spicy-that-a-customer-called-the-cops-on-me

This is probably the best thing I have ever read

, Friday, 17 April 2015 14:51 (ten years ago)

I'm in downtown Oakland aka Oakland chinatown, I'm a gonna eat so much real-ish chinese food. Started last night with fresh rice rolls with duck. I had never had this kind of rice roll before--very very thin, crepe-like thing rolled up over itself several times with a bit of chopped roasted duck. The sauce reminded me of fish sauce, but I'd have to try it again after less wine to figure out what was going on there.

The wontons in the wonton soup were delicious, but I wasn't crazy about the broth. Just kinda meh chicken broth. Very likely real chinese chicken powder broth!

mom tossed in kimchee (quincie), Friday, 17 April 2015 15:02 (ten years ago)

guys that Munchies article from two posts ago is seriously great

gybe horses (Stevie D(eux)), Friday, 17 April 2015 15:23 (ten years ago)

v stream of consciousness

gybe horses (Stevie D(eux)), Friday, 17 April 2015 15:23 (ten years ago)

three weeks pass...
two weeks pass...

http://www.latimes.com/world/great-reads/la-fg-c1-china-DUMPLINGS!-20150601-story.html#page=1

I hate this man so much

, Monday, 1 June 2015 17:16 (ten years ago)

fyi readers will need to de-cap and remove the ! after DUMPLINGS! in the link

marcos, Monday, 1 June 2015 17:23 (ten years ago)

yea fuck that dork

marcos, Monday, 1 June 2015 17:24 (ten years ago)

three weeks pass...

http://ladyandpups.com/2015/06/22/the-jaded-door-nail-meat-pies-rubbed-w-scallion-butter/

i love this blog

, Monday, 22 June 2015 17:18 (nine years ago)

woah so good

just sayin, Monday, 22 June 2015 21:23 (nine years ago)

gonna make the shit out of that and out of this (not real chinese food presumably)

jennifer islam (silby), Tuesday, 23 June 2015 01:42 (nine years ago)

http://la.eater.com/2015/6/24/8840301/la-food-writer-crowdsourcing-80000-china-two-years-indiegogo-campaign-recipes

i've always enjoyed her food writing this sounds pretty cool

, Monday, 6 July 2015 19:48 (nine years ago)

one month passes...

http://www.seriouseats.com/2015/08/chengdu-taste-best-sichuan-chinese-san-gabriel-los-angeles.html

(•̪●) (carne asada), Monday, 31 August 2015 19:35 (nine years ago)

two months pass...

opposite of thread title but I thought dayo would like this article
http://www.eater.com/a/panda-express-one-day

panda apparently recruits experienced cooks from china?

μpright mammal (mh), Tuesday, 10 November 2015 02:44 (nine years ago)

Have to admit I like the walnut shrimp (I'm easy).

The article got the geography wrong, Glendale is west of Rosemead, not east.

nickn, Tuesday, 10 November 2015 04:34 (nine years ago)

The piece is strangely hagiographic and "talking points"-laden, as if Panda Express corporate was behind it. ("Look how clean and fresh everything is, so come on back to real Chinese food value, America!")

On another level, fuck it. McDonalds is dead on its feet and everyone in fast food is either running scared or trying to reinvent themselves as a startup that happens to make "healthy fresh experiences." This Panda Express happens to look like a decent place to grab a fast food lunch and it will probably kill you less quickly than McDonalds which is now proven to cause ass cancer according to the World Health Organization. Chicken and broccoli never caused any ass cancer, neither did steamed rice.

fields of salmon, Tuesday, 10 November 2015 07:35 (nine years ago)

Yeah, forgot to mention that it sounds like a paid ad. I actually wouldn't eat there by choice, but sometimes we get catered stuff at work from there, and I rarely pass up free food.

nickn, Tuesday, 10 November 2015 07:48 (nine years ago)

panda express not behind in the game, they had that seasonal orange chicken w/bacon

μpright mammal (mh), Tuesday, 10 November 2015 14:59 (nine years ago)

opposite of thread title but I thought dayo would like this article
http://www.eater.com/a/panda-express-one-day

panda apparently recruits experienced cooks from china?

― μpright mammal (mh), Monday, November 9, 2015 9:44 PM (Yesterday) Bookmark

thanks yeah i love panda express i love asian americans millionaires!

, Tuesday, 10 November 2015 15:31 (nine years ago)

:)

μpright mammal (mh), Tuesday, 10 November 2015 15:54 (nine years ago)

three weeks pass...

Yesterday I overheard my spouse telling his friend, "I mean, don't get me wrong, I love good, real Chinese food. But every week or so [of our two and a half months in China], I'd have to eat something not Chinese. Like Mexican. Or pizza. But not [quincie]. She ate Chinese every day, like, five times a day. She could not get enough Chinese food."

mom tossed in kimchee (quincie), Monday, 7 December 2015 23:54 (nine years ago)

And now I really can't get enough Chinese food :(

mom tossed in kimchee (quincie), Monday, 7 December 2015 23:55 (nine years ago)

aw! :)

, Tuesday, 8 December 2015 00:27 (nine years ago)

I never thought I'd say I Miss Suburban Maryland, but I frequented at least half a dozen places for real Chinese food when I worked there.

I have tried but can't get real Chinese food to happen at home. Ingredients aren't the problem, I don't think. . . but it just doesn't taste like delicious restaurant Chinese food.

mom tossed in kimchee (quincie), Tuesday, 8 December 2015 01:24 (nine years ago)

need some hundred year master stock

lute bro (brimstead), Tuesday, 8 December 2015 01:41 (nine years ago)

And MSG.

nickn, Tuesday, 8 December 2015 05:11 (nine years ago)

Been hooning back a lot of 开胃金针菇 & 热干面 as the weather's gotten colder. Also, so many diff names for 拍青瓜!

Sadly my decision to stick w/ostensible vegetarianism has cut off a bunch of delicious options from me ... OTOH, coming from NZ places where there's generally an effort made for halal options (+ gluten-free etc) the DNGAF attitude of institutional meals is kinda intense; I can see why I'm one of the few 老外 at the canteen here.

I miss having a kitchen/cooking (mainly curries & bean-based things, though I can always go to 小北, I guess) - been trying to make notes of dishes to try and recreate back home but it's a bit haphazard. Need to pick up some local cookbooks for reading practise / inspiration - any recs, dayo?

etc, Tuesday, 8 December 2015 06:30 (nine years ago)

really need to find some real chinese food in my neighborhood. maybe by figuring out where local chinese ppl go and order off-menu? not aware of any place that has on-menu stuff

prime exception is the place in a college town about 45 minutes away. love going there and ordering about anything, and watching people picking mixed seafood out of hot pots

μpright mammal (mh), Tuesday, 8 December 2015 15:39 (nine years ago)

oh duh! there's a place near me that does dim sum on sundays. that stuff is pretty legit, but it's obviously not larger items. good time to eat some bun and chicken feet though

μpright mammal (mh), Tuesday, 8 December 2015 15:40 (nine years ago)

putting this here for posterity http://digital.library.stonybrook.edu/cdm/search/collection/newman/order/title/page/2

, Tuesday, 8 December 2015 21:40 (nine years ago)

Need to pick up some local cookbooks for reading practise / inspiration - any recs, dayo?

― etc, Tuesday, December 8, 2015 1:30 AM (15 hours ago) Bookmark

i'd proably just walkt into a bookstore and go to the cooking section!

last time i was at the bookstore in beijing, they had like 3 aisles of cookbooks, and 2 sections devoted just to congee

, Tuesday, 8 December 2015 21:40 (nine years ago)

I never thought I'd say I Miss Suburban Maryland, but I frequented at least half a dozen places for real Chinese food when I worked there.

I have tried but can't get real Chinese food to happen at home. Ingredients aren't the problem, I don't think. . . but it just doesn't taste like delicious restaurant Chinese food.

― mom tossed in kimchee (quincie), Monday, December 7, 2015 8:24 PM (Yesterday) Bookmark

tbh most home cooked chinese food doesn't taste like restaurant chinese food, which is more oily/flavor forward

, Tuesday, 8 December 2015 21:41 (nine years ago)

http://i.imgur.com/cjYOwbi.png

am i being too sensitive here or is this a little messed

, Tuesday, 22 December 2015 16:04 (nine years ago)

fucked up definitely.

dylannn, Tuesday, 22 December 2015 16:31 (nine years ago)

wait... is he going to eat the child

dylannn, Tuesday, 22 December 2015 16:32 (nine years ago)

read a bit further, i guess not. still very strange.

dylannn, Tuesday, 22 December 2015 16:36 (nine years ago)

it is definitely fucked

marcos, Tuesday, 22 December 2015 16:52 (nine years ago)

i had real chinese food yesterday, it was amazing

like the best bean curd i have ever eaten

marcos, Tuesday, 22 December 2015 16:53 (nine years ago)

do they bring out special food at restaurants if you have a chinese child?

but yeah whoa wtf dude

μpright mammal (mh), Tuesday, 22 December 2015 17:00 (nine years ago)

i just assumed Fong Chong is a helluva cook

brownie, Tuesday, 22 December 2015 17:01 (nine years ago)

i mean just imagine this mother's disappointment if she doesn't live up to that pedigree

home organ, Tuesday, 22 December 2015 17:10 (nine years ago)

seven months pass...

The lobster variations (LA edition).

nickn, Monday, 8 August 2016 23:32 (eight years ago)

https://www.foodnut.com/i/Shanghai-Restaurant-Reviews/Yangs-Fry-Dumpling-Shanghai-10.jpg

laraaji p. henson (Stevie D(eux)), Tuesday, 9 August 2016 03:33 (eight years ago)

http://www.timing-design.com/food/thw9.jpg

laraaji p. henson (Stevie D(eux)), Tuesday, 9 August 2016 03:35 (eight years ago)

Awww man I want those DUMPLINGS!. No one in my area makes them like that, it's all just minced chicken in wonton wrappers.

doeth represent the square of squares squaredly (GOTT PUNCH II HAWKWINDZ), Tuesday, 9 August 2016 09:49 (eight years ago)

Weird, I don't think I capitalized DUMPLINGS! but... I do feel strongly about them.

doeth represent the square of squares squaredly (GOTT PUNCH II HAWKWINDZ), Tuesday, 9 August 2016 09:50 (eight years ago)

Okay. Is there an auto replace for that word? Weird.

doeth represent the square of squares squaredly (GOTT PUNCH II HAWKWINDZ), Tuesday, 9 August 2016 09:50 (eight years ago)

It's a universal auto-replace. When you say word DUMPLINGS! the universe chimes along with you.

two crickets sassing each other (dowd), Tuesday, 9 August 2016 13:12 (eight years ago)

ilx has felt that way about DUMPLINGS! for a very long time

mh, Tuesday, 9 August 2016 13:56 (eight years ago)

you folks really like dumplings huh

ciderpress, Tuesday, 9 August 2016 13:58 (eight years ago)

Even the British sense of the word are awesome.

two crickets sassing each other (dowd), Tuesday, 9 August 2016 14:16 (eight years ago)

those were from Yang's Fry DUMPLINGS! in Shanghai; they're basically soup DUMPLINGS! but w/ a slightly thicker skin maybe and also the bottoms are pan-fried and they are coated w/ sesame seeds

laraaji p. henson (Stevie D(eux)), Tuesday, 9 August 2016 21:52 (eight years ago)

DUMPLINGS!

F♯ A♯ (∞), Tuesday, 9 August 2016 21:56 (eight years ago)

https://en.wikipedia.org/wiki/Shengjian_mantou

, Wednesday, 10 August 2016 13:03 (eight years ago)

three months pass...

http://roadsandkingdoms.com/2016/chongqings-number-one-noodle-obsessive/

just sayin, Wednesday, 23 November 2016 04:23 (eight years ago)

three years pass...

this is cross posted from the cookbooks thread but:

Can anyone recommend a book or coobkook that is as comprehensive of an overview of Chinese cuisines as is possible? I had my eye on "All Under Heaven" by Carolyn Phillips and "China: The Cookbook" by Kei Lum Chan and Diora Fong Chan but idk what else is out there

vision joanna newsom (Stevie D(eux)), Tuesday, 9 June 2020 16:23 (five years ago)

I've been wanting to get a Fuchsia Dunlop cookbook, I don't know if she's written one comprehensive one though.

o. nate, Wednesday, 10 June 2020 01:40 (five years ago)

thread of missing dayo

mom tossed in kimchee (quincie), Wednesday, 10 June 2020 01:41 (five years ago)

otm

all cats are beautiful (silby), Wednesday, 10 June 2020 03:01 (five years ago)

I ordered Every Grain of Rice b/c I've been hankering for a new cookbook

all cats are beautiful (silby), Wednesday, 10 June 2020 03:02 (five years ago)

Good choice imo

mom tossed in kimchee (quincie), Wednesday, 10 June 2020 03:03 (five years ago)

Great choice.

American Fear of Pranksterism (Ed), Wednesday, 10 June 2020 03:13 (five years ago)

excited to eat some pork with pork sauce

all cats are beautiful (silby), Wednesday, 10 June 2020 03:19 (five years ago)


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