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The English names of special Chinese food

Sun, 15 Jul 2007 09:32:26 GMT

Looook what I found~ I wonder if you have ever tried any of them~ =D
烧饼　　　　　Clay oven rolls
油条　　　　　Fried bread stick
韭菜盒　　　　Fried leek dumplings
水饺　　　　　Boiled dumplings
蒸饺　　　　　Steamed dumplings
馒头　　　　　Steamed buns
割包　　　　　Steamed sandwich
饭团　　　　　Rice and vegetable roll
蛋饼　　　　　Egg cakes
皮蛋　　　　　100-year egg
咸鸭蛋　　　　Salted duck egg
豆浆　　　　　Soybean milk

馄饨面　　　　Wonton & noodles
刀削面　　　　Sliced noodles
麻辣面　　　　Spicy hot noodles
麻酱面　　　　Sesame paste noodles
鴨肉面　　　　Duck with noodles
鱔魚面　　　　Eel noodles
乌龙面　　　　Seafood noodles
榨菜肉丝面　　Pork , pickled mustard green noodles
牡蛎细面　　　Oyster thin noodles
板条　　　　　Flat noodles
米粉　　　　　Rice noodles
炒米粉　　　　Fried rice noodles
冬粉　　　　　Green bean noodle

Just post some of them here, cuz dont want it take too much space.
YOU can see them all here ... http://www.foreignercn.com/bbs/archiver/?tid-2552.html
THAT 'S YUMMY!

posted in chinese food & restaurants - 4 replies

Chinese dumplings~

Wed, 11 Jul 2007 10:41:11 GMT

Jiaozi(Chinese Dumpling) is a traditional Chinese Food, which is essential during holidays in Northern China. Chinese dumpling becomes one of the most widely loved foods in China.

Chinese dumpling is one of the most important foods in Chinese New Year. Since the shape of Chinese dumplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. Traditionally, the members of a family get together to make dumplings during the New Year's Eve. They may hide a coin in one of the dumplings. The person who finds the coin will likely have a good fortune in the New Year. Chinese dumpling is also popular in other Chinese holidays or festivals, so it is part of the Chinese culture or tradition.

Chinese dumpling is a delicious food. You can make a variety of Chinese dumplings using different fillings based on your taste and how various ingredients mixed together by you.

Now i feel a little hungry now after i finish typing this,,,,,
So there's some more info and pics about dumplings here: http://www.foreignercn.com/index.php/action_viewnews_itemid_476.html

posted in chinese food & restaurants - 1 reply

Two cities in China famous for the Chinese food

Sat, 14 Jul 2007 09:40:27 GMT

Sichuan is representative of the whole of South Western China¡¯s culinary preference; hot and spicy. Food throughout the western regions of China are liberal in their use of garlic, scallions, and chilies. When prepared in a traditional manner, many of the dishes are very hot, although banquet dishes tend to be milder.
Shanghai cuisine is Central-Eastern Chinese food. Because of its proximity to the sea, lakes and inland rivers trhe region excels in the preparation of both fresh and saltwater seafood. The foods here are heavier than their Cantonese counterparts, and are generally lightly spiced and relatively oily with rich and often dslightly sweet sauces. Emphasising its bridge position between the stodgy north and the delicate south Shanghai food is split about fifty-fifty between wheat and rice based dishes.

http://www.foreignercn.com/bbs/archiver/?tid-277.html

posted in chinese food & restaurants - 0 replies

Chinese Seafodd

fancy_daniel — Mon, 06 Nov 2006 20:15:14 GMT

Anyone know some simple ideas for Chinese seafood. Trying to spruce up the fish that I usually eat.

posted in chinese food & restaurants - 1 reply

My recommendation

Thu, 28 Jun 2007 16:23:26 GMT

If you have some difficulty in finding a nice resturant or need some info about activities & Chinese food, here's where you could get what you need!
www.foreignercn.com . Come on ~

posted in chinese food & restaurants - 0 replies

Good Szechuan restaurant in Oakland?

Sue — Sun, 27 Aug 2006 23:45:58 GMT

I'm looking for a good Chinese restaurant in Oakland Chinatown, preferrably Szechuan. I did a quick search on the web and it seems a lot of the restaurants there are either Shanghainese or Cantonese so if you know of any Szechuan places, please let me know. Thank you.

posted in chinese food & restaurants - 3 replies

Vegas Chinatown has some few surprises

dariajun — Wed, 21 Feb 2007 20:34:30 GMT

Just two blocks from the strip, there is an area that is recognized as "Chinatown", and it has a sign on the freeway to prove it. My boyfriend took me there for lunch, and I had a surprisingly good time. Of course, "Chinatown" now includes Korean, Viet, and I believe I even spotted a Filipino place. Between these choices I opted for Emperor's Garden, which claimed to feature Sichuan and Mandarin cuisine.

We ordered pickled cucumber in chili oil, Sichuan beef, and mapo tofu. The spice level was moderate for me, but it was one of those internal building ones. No initial burn, but the body works for it later. My boyfriend was sweating profusely, but ate as much as he could. Overall flavor was pretty good, especially for the prices, the bill came out to about $25.

I would go there again. A bit of sanity may actually be in Vegas.

posted in chinese food & restaurants - 0 replies

amusing read

dariajun — Fri, 26 Jan 2007 10:22:34 GMT

Was cruising Moe's when I spotted this on a shelf:

http://www.amazon.com/Fried-Eggs-Chopsticks-Hilarious-Adventure/dp/0385339933/sr=1-2/qid=1169806820/ref=sr_1_2/103-3954002-2995839?ie=UTF8&s=books

Did not have the money to purchase the book at the time, but it definitely is the classic white-tourist syndrome in a little book.

posted in chinese food & restaurants - 3 replies

manchurian beef

chrisodell — Thu, 24 Aug 2006 07:31:44 GMT

What category would Manchurian Beef like the one served at Shen Hua or Kirin fall under. I know those places are to fancy in style but they make damn tasty stuff sometimes.

posted in chinese food & restaurants - 9 replies

Szechuan cuisine

dariajun — Thu, 06 Jul 2006 09:59:24 GMT

I have endless passion for Szechuan (Sichuan) cuisine, highly biased by the fact that I love spicy foods. But it's not just the spicyness that gets me. Szechuan food brings me that warm comfort, in their thick and flavorful sauces, the strong taste that brings me pleasure. My mission in life is to find the one godly restaurant that will serve me godly mapo dofu in the west coast, even finding a true Szechuan restaurant is difficult. Most of the smaller Chinese restaurants will serve a simple mix of cuisines, usually Cantonese, with maybe one or two Szechuan style dishes, usually unbelievably mild.

So far the best Chinese restaurants I've been to have been around Arcadia, in southern California, but they also have mostly been Cantonese. Of course I have inhaled plate after plate of Cantonese food, but I dream of the day I will have a pure Szechuan meal.

posted in chinese food & restaurants - 13 replies

Welcoming intro

dariajun — Sat, 01 Jul 2006 05:59:48 GMT

Welcome to the tribe of Chinese cuisine. My name is Daria, and I will be your server.

It is a shame that true Chinese cuisine is not explored more in the western hemisphere. Too many of us are overexposed to mockeries such as ridiculously mild orange chicken and tasteless chow mein. The success of Panda Express has killed our concept of what Chinese food really is.

There are 8 key styles of Chinese cuisine:

1. Anhui
2. Cantonese
3. Fujian
4. Hunan
5. Jiangsu
6. Shandong
7. Szechuan
8. Zhejian

Then there are many other local styles that are distinctly unique from each other, such as Peking and Shanghai.

Let us explore this unbelievable greatness that is Chinese cuisine!

p.s. my favorite is Szechuan

posted in chinese food & restaurants - 3 replies

the Eight Major Cuisines explained (in brief)

dariajun — Tue, 29 Aug 2006 05:44:29 GMT

I created this tribe to gather information about the vast and elaborate Chinese cuisine, the history of which stretches further than any other I know. Sure, people have always eaten, but Chinese cuisine is literally millennias (millennia?) of millions of people refining their cooking methods, constantly searching for new improvements while keeping an unbelievably strict tradition. One can devote his entire life from birth to study Chinese cuisine and not get very far.

People of this modest tribe can thank Chris O for prompting me to do this research amidst a Las Vegas housewarming party and fall classes dumping me its sickening load. There's a frustratingly small amount of information that is available about the eight major cuisines alone, and resources only vaguely mention a fraction of the others by their relative geographic location. But I will do my best to find out as much as possible. Here are the short summaries of the bits of information that I have found within the last couple of days.

-Anhui
Ingredients from Huangshan Mountains, Yangtze River, and quite close to the eastern coast, Anhui cuisine incorporates unique local delicacies such as soft shell turtle and stone frog. Due to the mountains one can find excellent game food and great quality bamboo shoots, local mushrooms, and much else. Yangtze River provides freshwater shrimp, the coast provides a huge abundance of seafood. Braising and stewing is the dominant method of cooking, the most recognizable dish being the stewed soft shell turtle with ham. Chefs are very particular about cooking temperatures and specific methods, dishes tend to be salty and spicy.

-Cantonese
This is what most people think of when they think "Chinese food". Most Chinese immigrants in the US tend to be Cantonese, and so their food is more abundant than any of the others. It is also the most universally likeable, with mild flavors that are appealing to the palate. The key principle of Cantonese cuisine is that practically anything alive, moving or not, is edible. The more authentic you get, the more seemingly uncommon ingredients pop up, such as snakes and leopards. Main methods of cooking include cooking in salt, cooking in wine, baking in pan, and soft-frying. Also called Guangdong cuisine, it refers to a region in southern China.

-Fujian
Fujian cuisine incorporates a huge variety of seafood and fish/shrimp from rivers. Producing countless different flavors from fish is their specialty. Most dishes are served as soups, the most famous being the familiar name "Buddha Jumps Over Wall". Cutting techniques and knife skills are the most crucial to Fujian cuisine, as they believe that the initial cutting of the ingredients in preparation to the dishes is what determines the end flavor. Ingredients come from the southeast coast of China, flavors lean towards sweet and sour.

-Hunan
It is not Szechuan cuisine that should get the credit for its popular flavors, but Hunan cuisine. Spicy and heavy in flavor, Hunan cuisine incorporates smoking, stewing, frying, curing, and many of the wet cooking methods. Ingredients come from the southeast region around Yangtze River, and the surrounding mountains. Hunan cuisine had a high establishment as far back as Western Han Dynasty, which gives it a history of more than 2000 years. The overly butchered form of orange chicken has roots in Hunan cuisine.

-Jiangsu
Jiangsu is located along the eastern coast, and incorporates many diverse vegetables along with the available seafood. Dishes are light in flavor, with focuses on seasonal ingredients, and emphasizes the shapes and color of the items prepared. Jiangsu cuisine itself contains many subgenres, all more or less following the similar principles with specific focuses (foci?).

-Shandong
Located directly north of Jiangsu along the eastern coast, Shandong cuisine mainly uses quick and hot cooking methods, namely stir-frying. Onions are used largely as seasoning. Breads and buns are also more popular. The food focuses on the variety of ways to season and develop flavors through seasonings. Shandong region has a very active history of more than 3000 years.

-Szechuan
Szechuan is really more an American word (how did it exactly develop, I'm not quite sure), the correct term is Sichuan. The popular and famous spicy and sour flavors of Sichuan cuisine is actually one of the most recent develops in Chinese cuisine, going back only 100-200 years. Traditional Sichuan cuisine features mild and intricate flavors, the most famous dish being the tea smoked duck. The spicy pepper was introduced to the region from South America only 200-300 years ago, and it took another 100 years to catch the trends. The Sichuan region is located in western China.

-Zhejiang
Zhejiang is located directly south of Jiangsu along the eastern coast, and the two cuisines are often described together. Dishes tend to be slightly sweet and not very salty, some dishes also have the sour flavors. Restaurants are best known for utilizing the freshest seafood, often keeping the fish alive until just prior to cooking. Soups and wet cooking methods are the most common ways of cooking.

I hope to find much more information about each of these cuisines in the near future, and as soon as I find them I will post whatever I can.

Meanwhile, the brief descriptions of these eight cuisines give some insight and thought as to what passes as Chinese food in US today, what vague hints we can distinguish from what we can eat from takeouts. I hope this was somewhat useful, it sure inspires me to look for more resources.

posted in chinese food & restaurants - 2 replies