Favorite Chinese Food?

almond chicken
sweet & sour pork
mongolian beef
pork fried rice
and a whole lot more as long as it doesn't have seafood.

Out of these to choose from:
Hunan, Szechuan, Mandarin and Cantonese
I like Mandarin the best

cjhsa - you must be hungry today...

we get takeout from China Doll. We like it...my favorite is Chicken LoMein..hot and sour soup and crispy noodles. I like Cashew Chicken as well...

Chicken and broccoli

anything on the menu with a spicy red pepper on the side of the listing.

Tai chi chuan over rice

The one and only time I ate Chinese in the US was in New York and boy,was I suprised.It looked nothing like I was used to back home.Wasn't very impressed with the quality either,but maybe I picked the wrong restaurant.
I can't stand the "sweet" Hong Kong style of cooking.I prefer the Szechuan style.When in the center of London,I head to Chinatown,the only place where I can get eels,deep fried in a hot chilli batter (to die for),served with Singapore fried noodles (the very thin ones often called vermicelli)
When eating in Greenwich,mussels in black bean sauce is a must (the mussels are huge,around 3 inches long).Dumplings (a pork-based mixture encased in a thin pastry jacket,then steamed);satay chicken;crispy aromatic duck (the one where you scrape it off the bone and wrap it in a very thin pancake with spring onions {scallions} cucumber and Hoi Sin sauce are the usual appetisers.

Chinese food in the US is not food served in China.

We all know that. Or should. :wink:

My favorite is a chinese place in a mall. Yes. For real. I don't know why but their beef and peapods dish is to DIE for.

There are few good places around me to get good Chinese.

Yeah, I agree there's only so much dried reconstituted eel in fermented fish and black bean sauce the American palate can take.

Re: Favorite Chinese Food?


Now that sort of thing just doesn't happen in London.Why do you stand for it?

Real Chinese food is not made in american take out places.

Trust me.. what america thinks is Chinese is nothing more then veggies drenched in sauce. Too sweet, or too salty

hot and sour soup

cantonese chow mien (the noodles in the picture appear to be fried, i prefer them soft)

I do love Dim Sum. Cha Sui Boa (pork buns), and the various steamed dumplings filled with ginger scented seafood and pork, and Jiaozi (pot stickers).

Those places are fairly authentic. Some of stuff I just can't eat though, like the bean paste cakes. Blech.

Pork buns are easy enough to make, even I have done that. Fun too...
Chiu mai are tedious, what with the pleating..

I have two all time favorites, really good pot stickers, and the home made noodles, not done often, I think it was for a holiday, at (forget the name, started with C, in LA's Chinatown, probably long gone. Also, twice cooked large scallop, at Fortune, also in LA, or was. Verging on crunchy on the outside.. perfectly moist just cooked through on the inside. Liked the fried small oysters at Futaba..

Pan fried noodles are my Test Order, and my memories are of great examples at Shanghai Winter Garden and Twin Dragon, again LA.

LA area has vast riches in Chinese food, with a lot of relatively new restaurants - last decade or more - some of them fabulous, in the San Gabriel Valley.

I knew I was spoiled back then, but was unprepared for the general dreckiness of some of the places I've tried here. Not all, re asian food - I can name a really good japanese restaurant, a terrific indian one, and a decent "combo asian" restaurant that had pretty good chinese and miserable japanese in my sequential orders. No good Thai food so far, and Vietnamese, so-so to neg.

But that makes sense, I don't think the asian community here is large - I'm glad we have any good restaurants.


Favorite meal by Chinese cook ever was actually french... cooked by a chef who was George Marshall's chef at one point, a cordon bleu grad way back when. He and his brother, Wing family, had a double restaurant called Imperial Dynasty in Hanford, California (look for Visalia on the map), an old chinese community. The brother had the wine celler, as I remember. Think the chef was Richard Wing, can't remember the brother's first name. In any case, the kids all had university to go to and didn't want to continue the business, or that's what I understood at the time - which was both sad and probably fitting, to this listener.

On one side there was a regular chinese restaurant, and on the other Richard did the cordon bleu thing. We had a seven course meal the first time, with all the right wines (I remember a Heitz Cab, '68, I think) and stayed another night to go back for a five course follow up the next day.
This was almost pre-foodie, sometime mid seventies. Major lifetime food experience.

Moo Shoo Pork, but just over rice. I don't put it in the wraps or use the sauce they give with it.

I prefer anything Hunan style.

Oh, and the fried wontons with crab and cream cheese isn't bad if they actually remember to put the crab in it.

My first trip to DC back when I was 15 had my brother and me in stitches and Dad telling us sternly to "straighten up and act like we got some sense." We were hysterical over "Poo Poo Platter" being on the menu.

Was the "Poo Poo Platter" the #2 plate?

Many Pork derived products today contain numerous antibiotic-resistant bacteria.

So...watch what you eat.

Here piggy piggy... there's one now... see it?

BLAM!!!

I recently read "The Fortune Cookie Chronicles: Adventures in the World of Chinese Food" by Jennifer Lee. It's a really interesting history of chinese food in America and how the take-out places evolved into what they are today. She covers everything from the history of the egg roll, chow mein, General Tso's chicken and the fortune cookie (actually a Japanese invention). She also gives insight into the smugglers known as "snake heads"- they came about to supply workers to the restaurants. You will never think the same about chinese food again after reading it.

Personally, I like juicy BBQ spare ribs, peking duck, sesame tofu and those big sticky flat noodles in Chow fun. Unfortunately, my local restaurants use tons of high fructose corn syrup in their sauces.