/ck/ - Food & Cooking

Poke. It's like chirashi but not as good because you don't get that hit of raw fish flavor, it's just a mushy texture and the flavor is overpowered by the sesame oil, seaweed and other crap they put on it. I don't hate it, it's just not the sort of thing that deserves to be popular or trendy.

>>11774931
Yeah, in the past they would have secret menus in Chinese, but nowadays it's usually about what you order. When I got to a generic Chinese place I'll usually get some of the following

Sauteed snow pea leaves/tips
Some kind of tofu or meat clay pot
Crispy skin chicken
Steamed or fried whole fish (note this is expensive)
"Shui Zhu Yu" which goes by various names in English, if it has "fish slice" or something similar in the name it's probably this.
"Ti Pang" or "Hong Shao Rou" and variants. This refers to pork that has been steamed/braised for a long time, so it ends up with a texture similar to pulled pork. If it has "braised" "red cooked" "twice cooked" in the name it's probably this. The best is "Ti Pang" which is pork shoulder/hock.

These are items that are on the menu but don't stand out if you don't look for them.