Archive for January, 2011

Chinese Food

Chinese food is good?

The Chinese Communist Part exports tainted pet food and poisonous Chinese food. It is also feeding its Chinese with tainted Chinese food!

Chinese food has been proved to be taintd in U.S., Japan, Europe, Korea, and Hong Kong! Buy high risk Chinese food at your own risk!

Be careful of Chinese food that says “Made in China” or “Made in PRC”!

Duration : 0:2:44

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Inside Look: The Chinese Restaurant

Season 2 DVD extra

Duration : 0:4:53

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Chinese Food on Christmas

JDate Presents Brandon Walker and his team performing Chinese Food on Christmas

Duration : 0:3:44

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What ingredient in chinese food could cause vomiting?

Me and my husband had Chinese food last night. I believe this is the 2nd time i got sick from this recent place. But hes doing fine and not sick at all. So i’m wondering maybe its some sorta ingredient that doesn’t agree with me. Could msg cause vomiting?

Yes, MSG could cause vomiting – if you are sensitive to it, it can cause all kinds of problems with your digestive system. The fact that your husband is not sick makes it much less likely that it is food poisoning. However, if it is MSG sensitivity, all Chinese places should bother you. I would try avoiding this particular place in the future.

Why is there a Chinese restaurant in every Hood In America?

Did the word get out in China to go straight to the hood and open a restaurant. They don’t usually live in the hood and most of the time they hate their customers and treat them like crap (even the polite ones), yet you can find one in every hood in America. What’s the deal? Whats the connection between Chinese restaurants and "the Hood"?

First off allow me to share with you that I am 3rd generation Chinese. Secondly, on behalf of the Chinese population I’d like to apologize for the small mindedness of the Chinese individuals who were rude to you. Not all Chinese are that way, just as it is in all different races in the worl.d

The Chinese went wherever they could survive. They probably couldn’t afford an expensive place to set up their restaurant or take out business. Since alot of people who run these restaurants sometimes only speak limited English, they do what they can to make a living, such as cook Chinese food. They set up restaurants wherever they think there will be alot of customers.

I understand where you’re coming from, but if you could, (be the bigger person), & just for a moment try to see their lives thru their eyes. I know I’m asking alot, since you mentioned that they didn’t treat you very well. I can honestly share with you that older Chinese from mainland China hardly ever are overly polite. Many are even abrupt towards me because I don’t speak Chinese fluently.

You see, I’m 3rd generation Chinese & many times they are rude towards me, too. Try not to look down upon them, as they are probably are just doing the best they can to survive. They normally work 12+ hrs. per day, and 7 days a week, just to make ends meet. You noticed that the food is very reasonable, so you know that they aren’t making $$$ like the fancy upscale stuck up rich folk’s area, right?

You see I grew up in Berkeley, California where my friends were whoever were nice people. They were Black, White, Indian, & even a few Asians. I used to work at this old McDonald’s on Gilman Street in Berkeley & worked the grill, fries, register, whatever & was making $1.10 per hour with McDonald’s taking our $.10 per hour for my meals & drinks for lunch or dinner. This was in 1972. Yeah, I’m an old lady,….yeah…yeah….. : )

Back to your question……
They might appear rude by American standards, but some are First generation (the ones who just came off the boat from China) and are used to having to push & shove their way in China to even survive. So, please try not to take their rudeness personally as they act that way to everyone. It’s all they know. If, or when you become a regular & show them your politeness & respect, you will eventually lwear them with your politeness. They will have no choice but to respond positively towards you in a friendly manner. Hey, they can’t possibly keep that gruff exterior going on, if you keep being the bigger man & keep treating them politely, right?

Their gruff exterior is a way of protecting themselves from people being mean towards them like in the old days. Alot of Chinese who work in the food industry are sometimes people who just came over from China, so they are not comfortable yet. If they act rude towards people, it might be, because they are extremely tired from working or possibly haven’t reached the point of letting down their guard to show their softer side yet. Most of them work 12 hr. days – 7 days a week so they probably are extremely tired & grouchy. (Wages are extremely low as you see how reasonable their prices are, right?)

It’s just like every minority that came to America. People who are in an unfamiliar land tend to keep to themselves & their own nationality, as it is comfortable & they don’t have to risk being rejected.

I’m sure when you show them your good manners through the "please" as you place your order & the "thank you" as you receive the order, you will eventually win them over with your kindness & ability to "take the high road", & good manners.

Hopefully, as you consistently treat them with good manners & respect, they will eventually feel ashamed of not responding positively back towards you & eventually showing you respect back and one day, they will surprise you by showing that you’ve won them over.

The workers who have just arrived in the USA & the elderly ones are the most difficult to change or have an impact on. Well, in the Chinese culture, it is customary to "Respect your Elders." My grandparents & sometimes my parents suffered inequities due to people being prejudice. At times even now, I will be subjected to people’s prejudice.

Try doing the following at that take out place, ok? When you place you order, add a "please" at the end of your sentence when you order and also add a "Thank you" with a slight nod when you receive your order. Also, if you stand up straight & ensure your clothing is neat such as shirt-tails tucked in, it forms a better impression of respect. If you have that style of your jean pants hanging down so your briefs are slightly showing (like my youngest daughter does—which by the way I absolutely hate), then you might want to hike them up so that your briefs are visible, at least until after you leave their restaurant/take out place. Try it for a month and see what happens, ok? Wha

Can Extra Virgin Olive Oil use in Chinese Cuisine?

If so what kind of dish are best for it?

You wouldn’t want to use Olive oil. It will taste weird, and you won’t like it. You can use vegetable, corn, canola, and peanut.

Can you tell the difference between difference kind of Chinese food?

what’s the different between Cantonese (e.g. hong kong) food and northern China (e.g. Beijing) food? Can you tell? which one you like better? I love Cantonese food and the Chinese buffet in the US?! huh? horrible horrible horrible.

Eight Cuisines

China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China’s local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.

1 Shandong Cuisine

Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.

Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine’s history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don’t expect to gain more wisdom from a fortune at a Shandong restaurant in the West since fortune s aren’t even indigenous to China.

Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong’s most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong’s own famous beer, Qingdao Beer.

2 Sichuan Cuisine

Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.

If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine’s excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.

3 Guangdong Cuisine

Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.

Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn’t use much spice, bringing out the natural flavor of the vegetables and meats.

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

4 Fujian Cuisine

Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".

5 Jiangsu Cuisine

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn’t too heavy; if light, not too bland.

6 Zhejiang Cuisine

Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.

7 Hunan cuisine

Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.

8 Anhui Cuisine

Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added.

Where can i find a good, affordable chinese restaurant in the west end?

I’m looking for a decent chinese restaurant that won’t cost a fortune. In or around leicester square would be best. If you have any advice or know where i can get some good restaurant reviews that would be great.

Ping pong tong is good

What characteristics make Chinese cuisine distinct,and what characteristics make Japanese cuisine distinct?

There are a lot of different factors. A lot of it has to do with what crops and meats are native to the country, but the flavor profiles are different as well. If someone handed you a piece of chicken, and said make this chicken taste Chinese, you would get some Hoisin souce and some water chestnuts and some soy sauce and stir fry it, because those are the traditional ingredients and the traditional cooking method. If someone brought you the same piece of chicken and told you to make it taste Japanese, you would probably get some Dashi (seaweed stock or broth), some fish sauce, and some miso and make a nice light soup, even though in true japanese cuisine it would probably be a seafood dish instead of chicken.

The countries have very different historys and very different palattes. If you pick up a book on each, you will notice many differences in ingredients and cooking techniques. Don’t foret that the Chinese and Japanese food available in America is oftentimes a conglomeration of many different Asian cooking styles, including Vietnamese and Thai.

Ching He Huang/Chinese Food Made Easy/Cooking for family/’Lion head’ meatballs

Ching He Huang/Chinese Food Made Easy/Cooking for family
‘Lion head’ meatballs

http://www.chinghehuang.com/

http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&ign-mpt=uo%3D6

http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1

Ching makes a dish named after the way it’s served, surrounded by Chinese cabbage: the meatball is said to resemble a lion’s head, while the cabbage is the lion’s mane.
Ingredients
For the meatballs
500g/1lb 2oz beef mince
4 garlic cloves, finely chopped
2 tbsp grated fresh root ginger
2 spring onions, finely chopped
pinch sea salt
1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 free-range egg, beaten
1 tbsp cornflour
pinch ground white pepper
For the finished dish
100ml/3½fl oz groundnut oil
750ml/1¼ pint vegetable stock
300g/11oz Chinese leaf, quartered lengthways
3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)
1 tbsp light soy sauce
1 tbsp cornflour, mixed with 2 tbsp cold water (optional)
sea salt and ground white pepper
2 large spring onions, sliced
dash sesame oil (optional)

Method
1. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.
2. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.
3. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over.
4. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.
5. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.

Duration : 0:5:8

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