Authentic Chinese

[Anonymous No.11025067]

What is the best authentic Chinese drink/meal?

[Anonymous No.11025186]

Huh?

[Anonymous No.11025195]

The McChicken

[Anonymous No.11025204]

Lao Gan Ma chili sauce

[Anonymous No.11025206]

>>11025195
the best chinese sandwich

[Anonymous No.11025271]

>>11025195
McChingchong

[Anonymous No.11025297]

>>11025204
Is that a drink or a meal?

[Anonymous No.11025301]

>>11025297
It's both

[Anonymous No.11025312]

>>11025067
pig feet with hot peppers?

[Anonymous No.11025328]

Chow mein with dog meat obviously

[Anonymous No.11025354]

Lanzhou pulled noodles
Shrimp shaomai
Lazi jiding
Peking roast duck with raw scallions
Fried pig intestines
Yunnan rice noodles
Xiaolongbao
Mongolian hot pot
Hainan chicken with rice

[Anonymous No.11025401]

Gutter oil.

[Anonymous No.11025408]

>>11025067
dog with mcdonalds szechuan sauce

[Anonymous No.11025461]

>>11025354
t. NYU kid who thought sriracha was cutting edge world gastronomy until last fall

[Anonymous No.11025706]

>>11025204

You are not wrong. Cheers from Wuhan, China!

[Anonymous No.11025712]

>>11025706

Forgot pic...

[Anonymous No.11025731]

I'm partial to Admiral Quang Lang Guang's seafaring bird

[Anonymous No.11025732]

>>11025712
Why the hell would you ever buy chili oil? That's disgusting

[Anonymous No.11025742]

>>11025732

Don't get me wrong, I do make my own chili oil, but this shit is something completely different. It's like crack cocaine for taste buds.

[Anonymous No.11025870]

>>11025732
It takes like no time and it's not expensive especially if you get it from a restaurant where they know you, for a couple cups of the chile oil it's gonna cost maybe 2.50, big deal.

[Anonymous No.11025943]

>>11025067
Cream of Sum Yung Gai

[Anonymous No.11025955]

>>11025067
Bubble tea is good for a drink if you haven't had it and it's made well.

[Anonymous No.11025962]

>>11025067
I had chicken feet in some sort of spicy sauce that were actually pretty good.

[Anonymous No.11025965]

Ramalamadingdong.

[Anonymous No.11025982]

>>11025870
That actually costs less then if I made it myself once the cost of the chile peppers, the oil and the time is figured in. The restaurants don't even make it themselves, they buy huge tubs of the stuff so they don't mind selling a couple cups of it to a known customer.

[Anonymous No.11026001]

>>11025312
Pig ears w/chile sauce. It's pretty damn good once used to the texture.

[Anonymous No.11026007]

>>11026001
They're crappy photos but I didn't have good lighting at the time.

[Anonymous No.11026011]

I'm just a simple man. I like the simple things that a simple man does so it's saltfish fried rice for me. Tastes like mummie's kisses.
If I have to go a bit less well-known, then either fish-flavour pork, pork and pickled watermelon stir-fry, frog and pork casserole with baby prawn, sichuan dry pot pork or salt-and-pepper squab if they clean it properly (otherwise, it tastes of organs which I dislike).

[Anonymous No.11026019]

>>11026011
Stuff like that is pretty good, like broccoli with salt fish. It's simple stuff, not a lot of Chinese restaurants have that in the states, but a few do and they usually do it pretty well.

[Anonymous No.11026058]

>>11026011
How does one pickle a watermelon? It seems like it would dissolve and turn to mush over some time.

[Anonymous No.11026124]

>>11026058
It's the white part that gets pickled. You cut the watermelon open, remove the red to serve, peel the green then pickle the white. Maybe pickle isn't the right word, though. The process is /almost/ like pickled radish/turnip wherein it is dried and washed and fermented and dried out again etc etc etc .

[Anonymous No.11026148]

>Authentic Chinese
An ugly pile of meat from the garbage parts of an animal, over rice.

[Anonymous No.11026156]

>>11026148
You're thinking Dominican, not Chinese. I'm sure some people get them confused somehow.

[Anonymous No.11026175]

>>11025712
Based Lao Gan Ma

[Anonymous No.11026193]

>>11026156
t. has never had Chinese-Dominican food

[Anonymous No.11026203]

>>11026124
That makes sense if it's the white part, I thought you meant the red part.

[Anonymous No.11026282]

>>11026193
Based. Chicharron de Pollo with tostones is the best thing there.

[Anonymous No.11026432]

Everything in the intro to Eat Drink Man Woman (title's a bit out of date, they need to add about 60 more genders). https://www.youtube.com/watch?v=1-2QBYKI8LU

[Anonymous No.11026461]

>>11026193
That looks like one of those places in a shit neighborhood where you have to order through some two inch thick bullet proof window.

[Anonymous No.11026471]

>>11026461
And then they complain about the racist Chinese who don't like getting shot.

But seriously that restaurant is in a nice part of NYC.

[Anonymous No.11026491]

>>11026471
When I was in HS in NYC it was really Chinese v Koreans. They really hated each other so every once in a while at some after-school dance at the school they'd go after each other, not generally on school property but in a park next to the school. They were both very specific they never hit anyone that wasn't directly involved.

[Anonymous No.11026534]

Sichuan chinese is the best chinese

[Anonymous No.11026538]

>>11026534
With lager beer

[Anonymous No.11026607]

>>11026534
What's it called?

[Anonymous No.11027571]

>>11026607
Sichuan boiled fish

[Anonymous No.11027576]

>>11027571
Literally my favorite food. I live in Virginia and get this from Peter Chang’s place anytime I can. With scallion pancakes with curry sauce, bok choy and beer...fuck.

[Anonymous No.11027579]

>>11026461
t. has never been to NYC
>>11026471
I never thought I'd hear anyone call Washington Heights "the nice part of NYC". I like it, but I like brown people who jabber in pidgin Spanish and listen to inane "bachata" which is a kind of vulgar dance music preferred by Dominicans for reasons unknown to anyone other than their own kind.

[Anonymous No.11027586]

>>11026534
can't find anything decent in the DC area. sucks hard. when i make the recipes myself, it tastes amazing, but at the restaurants it usually has no flavor or heat to it.

[Anonymous No.11027589]

>>11025195
Kek

[Anonymous No.11027590]

>>11027576
wow just what i (>>11027586) was looking for. i'll be sure to try that place out soon

[Anonymous No.11027594]

>>11027590
Yeah he’s got a few restaurants in the area, they’re all amazing. Well worth a trip.

[Anonymous No.11027695]

>>11026538
In america everything is large

[Anonymous No.11027720]

Just returned from my third trip to China, and Hunanese food reigns supreme.

There’s a dish that’s basically beef and hot peppers and it’s absolutely amazing. Fried lotus and pork is also insaleny good.

[Anonymous No.11027766]

>>11026534
>smother everything with pepper: the regional

[Anonymous No.11027821]

>>11025965
Are these good?

[Anonymous No.11028409]

Duck tounge.

They sell it in individually packeged satchels in a large bag in China. It's like single serving jerky. Great munchy food.

If you live in America, you've never had authentic Chinese food. It wouldn't pass a health inspection. Some ingredients aren't allowed. It's like Vietnamese food, it's nothing like in the USA like what it is in Vietnam, because the cows are raised different, and the veggies are different, and the noodles are different, and it breakfast there, not lunch/dinner in America.

[Anonymous No.11028412]

>>11025067
kirin beer and double orange chicken with fried rice from panda express

[Anonymous No.11028447]

>>11028412
>kirin beer
>Formerly called: Japan Brewery

[Anonymous No.11028469]

>>11027695
>>11026538
Not sure what you mean. Are you referring to the portions they serve at this particular restaurant, or did you misread the word "lager"?

[Anonymous No.11028479]

Char Siu Bao and lemon ice tea

[Anonymous No.11028485]

>>11025067
Cheong fun, Cantonese rolled rice noodle.
pork and shrimp is best.

Stir fried potato, sour vegetables, soy and Indian spice (Chengdu)

Dan Dan noodle.
most ubiquitous Chinese dish

Chilli grilled veg, dali region
I don't know why it's so good but it is

Hainan chicken, again I have no idea why it's so good

Sitchuan fried long beans, chilli garlic dark soya Sitchuan peppercorns

[Anonymous No.11028486]

rotton dogmeat boiled in the oily refuse collected from a stormdrain in shanghai

[Anonymous No.11028488]

not the best, but this is my favourite

maybe Hong Shao Rou or Steamed whole fish

[Anonymous No.11028490]

>>11028485
>Cheong fun
ma nigga

[Anonymous No.11028572]

>>11028490
Some times I do lap cheong and egg and scallions

Mostly pork, oyster sauce, fried onions

Works strangely well for a left over dish, and it's so much faster making sheets than noodles

[Anonymous No.11028584]

>>11028447
Wow, do you also think Unilever is headquartered in the Yukon because they make Klondike bars?

[Anonymous No.11028593]

>>11028490
>>11028572
>>11028485
Can one of you tell me how to properly pronounce this?

[Anonymous No.11028615]

>>11028593
right here:>>11028488
>广东肠粉

[Anonymous No.11028617]

>>11028593
Who cares? Do you see foreiners caring about how to pronounce English words and terms? I certainly don't so I don't care if I pronounce their terms so called "properly."

[Anonymous No.11028632]

>>11028617
Every time I try to order authentic Chinese food in America I get some form of stir fry. I love stir fry, but I want to try other things. I don't know if it's miscommunication or what, so I figured I'd try learning exactly how to properly pronounce something to make sure it's not an error on my end.

[Anonymous No.11028635]

>>11028617
... it's especially true of indians with their heads bobbing to and fro. They expect me to say their shit a certain way in the USA but don't bother with speaking English properly in the USA. It's complete hypocrasy.

[Anonymous No.11028639]

>>11028617
>Do you see foreiners caring about how to pronounce English words and terms?
Yes.

[Anonymous No.11028642]

>>11028635
>don't bother with speaking English properly
>hypocrasy
Seems like it's not only the Indians who struggle with English, doesn't it anon?

[Anonymous No.11028643]

>>11028632
I never have a problem with that, even traditional menus have numbers or something by them so use those, confirm in English and have who ever is taking your order repeat it to you.

[Anonymous No.11028651]

>>11028642
Actually it's things from india that are usually the worst. I suspect that you've never dealt with or worked with any of them?

[Anonymous No.11028658]

>>11028651
Of course I haven't, illiterate anon.
I don't live in a shithole.

[Anonymous No.11028662]

>>11028617
>Who cares?
>Do you see foreiners caring about how to pronounce English words and terms?
Teenage edgelord confirmed.
Go out sometime and say hi to a foreigner, OK?

[Anonymous No.11028678]

>>11028617
>foreiners
*foreigners

[Anonymous No.11028686]

>>11028662
>>11028658
You must be right you presumptuous cunts. Now go deal with indians as a professional environment and find out for yourself. To me you come across as naive idiots that have never experienced reality.

[Anonymous No.11028692]

>>11028678
Ewww, a spelling hit, you must feel pretty special now.

[Anonymous No.11028693]

Dining culture in China is fucking awesome. Plus a big as beer cost like $1.50

They charge like $8 for the same beer in US :(

[Anonymous No.11028699]

>>11028693
Where some fancy nightclub in a city?

[Anonymous No.11028716]

>>11028693
Beers in NYC cost the same, just not in some fancy restaurants where they blast stupid music and put tables so close that I and guests have to hears the conversations of others and they have to hear our. Plus the taxes are retard level high. The only reasons to go to one of those types of places is that if it's for business or if trying to impress some dumb chick.

[Anonymous No.11028721]

>>11025067
>be really inspired after watching Fuchsia Dunlop, an expert on Chinese cooking, talk about Chinese regional cuisines
>get her book from the library and make Gong Bao Ji Ding, the recipe she recommends for complete noobs
>tastes kinda off
>wonder if my Sichuan peppercorn is stronger than the ones she used because that's the dominant taste
>sauce too starchy and gooey
>have never tasted authentic preparation of the dish, so I have no reference point to know whether or not I made it properly

https://www.youtube.com/watch?v=onWbXaRFge0

I gave up and moved on to other cookbooks because it's too frustrating trying to divine taste from written words and pictures alone when you never the food you're making and don't have access to restaurants that serve something that is at least in the neighborhood of what you're trying to make.

[Anonymous No.11028732]

>>11028721
This might seem strange but I always liked Yan Can Cook, it was an old show from like the early '90s or so. The best shows were the early ones where they concentrated on cooking tecniques and recipes and not stupid shaky cam and dumb background music to appeal to the ADHD generation.

[Anonymous No.11028733]

>>11025067
Unironically, "House" anything. It will be the chef's local or regional dish that is his favorite.

Works in Italian restaurants, too. Just order the dish named after the restaurant.

[Anonymous No.11028761]

IMO the so called cooking shows these days are unwatchable, they're more about competition like chickens running around with their heads chopped off then concentrating on tecniques and recipes and the underlying reasons for them.

[Anonymous No.11028765]

>>11028686
>To me you come across as naive idiots that have never experienced reality
>naive idiots that have never experienced reality
>naive idiots
>"Do you see foreiners caring about how to pronounce English words and terms?"
>"Do you see foreiners caring about how to pronounce English words and terms?"
>"Do you see foreiners caring about how to pronounce English words and terms?"

I'll see myself out.
Keep raging in your mom's basement, my little madbro.

[Anonymous No.11028771]

>>11028732
>Yan Can Cook
Holy shit this takes me back
Yan was based, but all my friends preferred Ming

[Anonymous No.11028773]

>>11028761
Yep, this. The cooking has been overshadowed by dumb gimmicks.

I just watch the old-school (90's) Iron Chef. What's nice with that is that you can actually learn a lot from it. Despite it not being an "instructional" show, you can figure out how to copy the dishes being made thanks to the detailed narration & the camera work. Now whether or not you can afford the ingredients is a different matter....

[Anonymous No.11028781]

>>11028765
Yeah, right. I'll get right on that one.

[Anonymous No.11028784]

>>11028771
Funny thing is to me, Ming always came across as a homosexual so his show didn't appeal to me.

[Anonymous No.11028790]

>>11028761
YouTube cooking channels wouldn't be this popular if people could still learn things from Food Network shows.

[Anonymous No.11028793]

>>11028773
The old Japanese Iron Chef's were good, to me the ones from other nations were pretty much useless.

[Anonymous No.11028808]

>>11028784
Ming is definitely effeminate if not outright faggy, but his restaurant is decent. I still prefer Yan to this day, but Ming is cool enough on his own.
It's kinda sad to me how Chinese celebrity chefs are going the way of dodo, but oh well, better to have good food than some TV shows

[Anonymous No.11028821]

>>11028808
They're like restaurants in Chinatowns in NYC and LA or SF, they come and go over the years so it's always about finding a good one. The best ones are usually packed with Chinese folk and not tourist looking types.

[Anonymous No.11028823]

>>11028793
the American one wasn't too bad until partway through when they started adding a lot of silly bullshit like the "culinary curveball" and the 20-minute dish. It was also annoying when some of the guest competitors were celebrities rather than actual cooks. (I don't mean celeb cooks, I mean actors and whatnot)

[Anonymous No.11028827]

>>11028823
>culinary curveball
Sounds like me and friends chucking crabapples at people on a beach in south Florida then hauling ass so we didn't get caught.

[Anonymous No.11028838]

>>11028821
I moved from a big city to a small town, so I was cut off from good Chinese food and had to make my own. Now I'm in the suburb of a big city, I can go whenever I want.
I had to make do with Vietnamese food for a long time as a result. Shit is great, but it doesn't scratch the same itch.

[Anonymous No.11028865]

>>11028838
Kind of the same with me. The main problem with me is that Thai joints in smaller cities and towns really suck, we had good ones in NYC but here in upstate NY they suck dick and aren't worth the time or effort to bother with.

[Anonymous No.11028875]

I'd rather get the ingredients myself and cook it myself than deal with some crappy Thai joint, that said, good ones in NYC are really good.

[Anonymous No.11028881]

>>11028781
Can you though?
You sound butthurt, and your edginess wouldn't help to fix this.
>"Do you see foreiners caring about how to pronounce English words and terms?"
>"Do you see foreiners caring about how to pronounce English words and terms?"
>"Do you see foreiners caring about how to pronounce English words and terms?"

[Anonymous No.11028884]

>>11028838
The only Vietnamese restaurants that I've been in to NYC, at least in Manhattan always smelled like mold and that's a real turn off, so much that I'll just walk out of the places.

[Anonymous No.11028892]

>>11028881
How am I being edgy for me in the USA to be expected to speak foreign words their way when foreigners here can't bother speaking English our way?
Really, you're the butthurt faggot.

[Anonymous No.11028914]

>>11028881
I'm not being egdy when I relate facts such as it's true that when I have to deal with people from india professionally and start seeing their heads bob to and fro while speaking I have to actively stop myself from cracking up laughing. I've also never seen any code written by an indian that didn't need correction.

That's not being edgy, that's relating facts based on experience whether you like it or not.

[Anonymous No.11028962]

>>11028892
Your own grasp of the English language seems pretty poor, anon.

[Anonymous No.11028965]

>>11028892
>foreigners here can't bother speaking English our way
Oh, so you are an amerimutt. That explains the low intelligence and high edginess.
Keep barking, you sound funny. You might have a chance to scare the foreigners outside your door.

[Anonymous No.11029016]

>>11028914
Well, I am an Indian, speaking to you in English.
Then you are completely wrong.

>facts
pfffff
Another naive idiot that has never experienced reality. Am I right, huh?

[Anonymous No.11029550]

>>11025067
Literally anything from the Sichuan province, but the peppercorns will make your entire tongue numb so there’s that

[Anonymous No.11030660]

>>11025955
Spike it with a bit of rum *takes loud wiff* hmmmmmmmmmmmmmmmmmmmm ahahahahahhahahhhahahahahah gulp gulp

[Anonymous No.11030664]

>>11030660
I have to try that sometime but it's a bit late to get rum and I only have vodka and red wine on hand.

[Anonymous No.11030679]

>>11030664
I've only had an overpriced cocktail at an Asian fusion restaurant in philly. It tastes like soymilk with rubbing alcohol. Mix rum with raspberry for best results.

[Anonymous No.11030772]

>>11030679
At least the bottle of vodka is nearly full, same with the red wine but that's pretty much reserved for cooking. It adds a really nice flavor to a lot of things.

[Anonymous No.11030797]

>>11030679
Soymilk w/rubbing alcohol? That seems like something that would be served in shit public school cafeterias.

[Anonymous No.11030805]

mapo tofu + soup dumps

[Anonymous No.11030809]

>>11025067
mao po dofu.

[Anonymous No.11030829]

>>11030797
... maybe even a chemistry class where you have to try weird out to know what's not good.

[Anonymous No.11031293]

>>11025067
>What is the best authentic European drink/meal?

[Anonymous No.11032445]

>>11030660
Stop copying me, Dan. I should have never shown you that.

Srsly tho, back in HS, this white guy Dan and I used to hang out and I took him to this combo restaurant/boba/bar place in Chinatown and we got boba to go and I asked them to add rum to it, which they did for only a few bucks more. Not enough to get drunk or even buzzed, mind you, but when you're in highschool, you feel bad ass walking around, drinking liquor in public which made it fun.

Then, we played Pump It Up a bunch.

[Anonymous No.11032456]

dog & cat

[Anonymous No.11032458]

Braised beef brisket noodle soup

[Anonymous No.11032501]

>>11031293
Are you saying that's a dumb question? Because the answer is obviously rouladen with a strawberry lime rekorderlig cider.

[Anonymous No.11032519]

Ching Chong dog wok hahahahaha

[Anonymous No.11034060]

Have to split it into regions, sichuan, hakka, and hongkong foods are the top tier ones imo.
芋子板 is probably a very authentic food thats easily palatable

[Anonymous No.11034400]

>>11025965
That’s in your fridge ain’t it
High five

[Anonymous No.11034923]

>>11025204
Don't fall for the memes.
This is objectively garbage.

[Anonymous No.11034926]

>>11025742
It's like crack in that white people know better than to put that in their mouths?

[Anonymous No.11034955]

>>11034060
>google translates this to "scorpion board"

fuck

[Anonymous No.11036917]

Authentic chinese meal is anything you can skin and boil alive with some egg noodles.