cjhsa
 
Mon 19 May, 2008 09:15 am
Here in the midwest we don't really have good Chinese food, at least not outside of the major metros. When we lived in CA, we often went out for Chinese. Our favorite was Hunan Homes restaurant in Los Altos. One thing that we always noticed, no matter what we ordered, it didn't look at all like what the Chinese folks were eating. It was as if they ordered off a different menu, which I suspect they did.

Another place I liked was Jing Jing in Palo Alto. They had a Schezuan pepper chicken dish that would just eat the skin off your tongue it was so hot. But it was additively good.

So what's your favorite "Chinese" style foods? I'd have to say mine are spicy orange peel beef, and good chow mein.
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TTH
 
  1  
Mon 19 May, 2008 09:30 am
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
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mismi
 
  1  
Mon 19 May, 2008 10:11 am
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...
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GhostSong
 
  1  
Wed 21 May, 2008 03:19 pm
Chicken and broccoli
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JPB
 
  1  
Wed 21 May, 2008 03:33 pm
anything on the menu with a spicy red pepper on the side of the listing.
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dyslexia
 
  1  
Wed 21 May, 2008 04:47 pm
Tai chi chuan over rice
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barrythemod
 
  1  
Fri 23 May, 2008 02:28 am
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.
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Bella Dea
 
  1  
Fri 23 May, 2008 06:49 am
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.
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cjhsa
 
  1  
Fri 23 May, 2008 07:03 am
Bella Dea wrote:
Chinese food in the US is not food served in China.

We all know that. Or should. :wink:



Yeah, I agree there's only so much dried reconstituted eel in fermented fish and black bean sauce the American palate can take.
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barrythemod
 
  1  
Thu 29 May, 2008 02:12 am
Re: Favorite Chinese Food?
cjhsa wrote:
Here in the midwest we don't really have good Chinese food, at least not outside of the major metros. When we lived in CA, we often went out for Chinese. Our favorite was Hunan Homes restaurant in Los Altos. One thing that we always noticed, no matter what we ordered, it didn't look at all like what the Chinese folks were eating. It was as if they ordered off a different menu, which I suspect they did.


Now that sort of thing just doesn't happen in London.Why do you stand for it?
0 Replies
 
shewolfnm
 
  1  
Thu 29 May, 2008 06:22 am
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
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djjd62
 
  1  
Thu 29 May, 2008 06:30 am
http://www.bfeedme.com/wp-content/uploads/2007/05/hot-sour-soup-recipe-5-15-07.jpg
hot and sour soup
http://www.wokaround.com/oldsite/pic/cantcm.jpg
cantonese chow mien (the noodles in the picture appear to be fried, i prefer them soft)
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cjhsa
 
  1  
Thu 29 May, 2008 06:34 am
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.
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ossobuco
 
  1  
Sun 15 Jun, 2008 05:53 pm
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.
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squinney
 
  1  
Sun 15 Jun, 2008 07:06 pm
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. Smile
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cjhsa
 
  1  
Mon 16 Jun, 2008 12:24 pm
Was the "Poo Poo Platter" the #2 plate?
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Miller
 
  1  
Mon 16 Jun, 2008 12:28 pm
Many Pork derived products today contain numerous antibiotic-resistant bacteria.

So...watch what you eat.
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cjhsa
 
  0  
Mon 16 Jun, 2008 12:29 pm
Here piggy piggy... there's one now... see it?

BLAM!!!
0 Replies
 
Miller
 
  1  
Mon 16 Jun, 2008 12:33 pm
Embarrassed
0 Replies
 
Green Witch
 
  1  
Mon 16 Jun, 2008 12:36 pm
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.
0 Replies
 
 

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