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/ck/ - Food & Cooking

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5141146 No.5141146 [Reply] [Original]

Quick! Which is your favourite meal in chinese cuisine? Also do you know something about chinese cuisine?

>> No.5141152

Hagaw

>> No.5141149

orange chicken.

>> No.5141153

>>5141146
I think wonton soup is the least americanized dish I can think of
No not really, other than it seems to be a lot of steamed fish/veggies, dumplings, and chicken feet. How would I go about finding a real chinese place that would cater to slightly adventurous american tastes?

>> No.5141182

>>5141153
Go to a city. Even a city in the Land Over Which Most Fly and Never Visit should have proper Chinese nearby if not in the city proper.

>> No.5141183

>>5141153
Steamed fish, vegetables, dumplings and chicken feet are all pretty traditional. What would 'adventurous' be? I think chicken feet would be. You could also have pig intestines, maybe. I always thought that whole fish was also adventurous to Americans but that might just be prejudice. Do you like your wonton soup with black rice vinegar? That's more traditional in the North but I haven't seen many Chinese restaurants do that. Northern wontons also typically have less filling than Southern ones, which I prefer. I also love black rice vinegar for my boiled dumplings, maybe with minced garlic soaked in it, and I love dumpling soup and always get sad when there's no more left.

Mine is xihongshichaojidan 西红柿炒鸡蛋 or black wood ear stewed with pork mince. I'm not sure for a name for that but muxurou 苜蓿肉 is kind of similar, with pork, eggs, mushrooms, black wood ear and alfalfa.

I'm British Born Chinese so I know some things about Chinese cuisine.

>> No.5141208

I ate a noodle dish with heart from some animal, can't remember the name, but it was damn tasty

>> No.5142419

my favourite dishes are like

pipis in x.o. sauce
siu mei in general
fishball noodle soup
steamed fish
mapo tofu
salt fish chicken mince tofu claypot
singapore style crab
steamed fresh abalone
steamed scallop w/ vermicelli
white cut chicken

half cantonese so i guess i know a little bit about cantonese cooking, but my knowledge of other reigonal styles is so-so. Rly like the bombast of sichuan cooking too.

>> No.5142452

I've gone out to eat dim sum with my Chinese gf and her family many times. They always discuss what they're getting and order in Canto, so I've only picked up a few names. Shumai and Char Siu Bao are my favorites, so they make sure to order them every time. Also love Nian Gao, but they only make that around Chinese New Year.

>> No.5142495

my favorite is hot and sour soup

I like to watch this lady cook: https://www.youtube.com/watch?v=mCRUbdH5pHI turn on CC for translation

>> No.5142548

I like going for yumcha in Melbourne's Chinatown. I cant remember the name, but my favourite are these dumplings that you put on a soup spoon and eat and they are full of delicious juice.

>> No.5142562

>>5142548
I believe that is the "xiao long bao" you are talking about. Shit is the bomb, especially the one where you can get a dozen in a styrofoam box in taiwan street eats

>> No.5142582

Probably peking duck

>> No.5142603

>>5142548
which yum cha you like the most in the cbd? : > I've only ever gone to shark fin inn and it was good for the price i guess.

There's a rly small 24hr dim sum place that just opened on swanston street that I wanna eat at, just because the size probably means you order off a lil sheet rather than get lukewarm stuff from a cart. Otherwise I like getting dim sum from cha chaan tengs in box hill lol

>> No.5142626

salt and pepper fried shrimp
shrimp or chicken lo mein
shrimp or chiken fried rice
I used to like mongolian beef from one place, but chinese beef is just a horrible fatty cut thats super chewy. all the msg in the world cant help it. and this is the same in about 14/15 chinese places ive been to

>> No.5142650

No but I eat pretty much everything with reusable chopsticks to avoid having to wash cutlery.

Before I bought reusable chopsticks I would steal handfuls from Thai Express because fuck that place.

>> No.5142668

pork and bitter melon in black bean sauce
clams in black bean sauce
dan dan noodles
congee with sliced fish and lettuce
red cooked five spice stewed pork
mapo tofu

>> No.5142682
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5142682

Among many.

>> No.5142694

General Taco Chicken is delicious

>> No.5142704

swee an sawa pok

>> No.5142711

Flied lice

>> No.5142715

Water Boiled dog (sichuan style)
hui guo rou
hong shao rou
Lion's Head Meatballs
Tang cu cui pi yu

>> No.5142722

The fake eggs they make taste pretty good actually.

>> No.5142731

Virgin boy eggs.

>> No.5143473

>>5142603
http://www.kumden.com/
This is where we usually go. Blows The Flower Drum and Sharkfin Inn away in both quality and price.

>> No.5143482

traditional chinese vegetable fried rice, orange chicken, and 2 egg roll combo with medium orange soda.

>> No.5143487

>>5141146

the duck.

>> No.5143489

I love egg rolls I could eat a dozen of them. I also love dumplings and soups.

>> No.5143543

>>5143473
thx for the tip anon. I'll suss it.

my fave cantonese restaurant here that i've been to is ROAST DUCK INN, box hill 4eva <333

>> No.5143563

dumplings/shu mai/potstickers are my all time favorite

the dopey australians eat this shit called dim sims which are basically the same damn thing

i know how to make egg rolls, but it can get messy and my hair always reeks of oil after

>> No.5143580

Dandanmian, gon chow ngau ho, hainan jifan.

The holy trinity.

>> No.5143587

General Tso's Chicken with Crab Rangoon

Amerifat reporting in.

>> No.5143643

Favorite fact about Chinese cuisine in the states, People from china prefer Panda express over Chinese restaurants in the states.

>> No.5143670

>>5143643
this is 100% true

Chinese american who can speak chinese and talks to fob chinese kids at my college here

>> No.5143688

>>5143643
>>5143670

Is this implying Chinese restaurants in the states are particularly bad or that Chinese prefer Westernised Chinese food over their own?

>> No.5143693

>>5141146
peking duck with steamed white buns, with hoisin sauce and sliced green onion.

>> No.5143714

Hot and sour soup.

There's not a single thing in this world I'd rather eat.

>> No.5143728
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5143728

Cumin beef. SO MUCH CUMIN. Pic isn't mine, but it was taken at the restaurant where I get it.

>> No.5143753

The cold cut dishes. Salt water duck, peking roast duck, dry cut beef, red pork, chicken/duck feet and various organs, etc.

>> No.5143758
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5143758

alricht,you.said quick...Orange chicken or beef and broccoli on snow peas .Probably not "authentic" but no one around here is authentic either. enough to feed three,take out. .I don't much care for buffet anything and they have one ,the people are nice the food is good,they expanding bit. dare I say forget the"ambience".Know they(your)market specifically .not vauge generalazations.The place across the road,purpose built,with giant timber frame.logs is failing. drasticly I live in the mountains and when I can like to go to the beach..But,certain places I know are good.maybe a less than 95. even "b"that are ok.Some places could be A yet I would not let a dog eat there. or dodge. Your dog (ok-god or doge) might be different from mine.If betting the farm don't do it in the restaurant business.(and free advice,yeah I know- free .ug,oh...try to avoid "fliping" houses.What is on tv is not always true.

>> No.5143767 [DELETED] 
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5143767

>>>/b/529506392
check

>> No.5143769

>>5143767
fuck off

>> No.5143771

Fried dumplings

>> No.5143807

Nothing. Chinese is the worst.

But if i have to choose, let's go with tomato scrambled eggs. It's exactly what it sounds like except you prepare it in sesame oil. Really good.

>> No.5143854

Taiwan style spicy shrimp hotpot. Not sure what the exact name is but its good (savory/sweet/spicy red sauce with basil).

I know very little about chinese cuisine, but have learned some since travelling to China. Ate this dish at Lanyuan Savory Hot Hall in Hangzhou, China.

>> No.5143906

>>5143854
I think the sauce may have been similar to what is used on "Three Cup Chicken" -- a taiwanese dish. Does taiwanese food count?

>> No.5143920

Ginger beef

"Americanization" doesn't matter. If it was created by a Chinese person, it's Chinese food.

>> No.5143932

>>5143807
God, my female classmates in Sichuan were obsessed with fanqie chaodan.
My favorite dishes that we got when ordering family style were yuxiang qiezi and tangcu liji.

>> No.5143933

Roasted pork belly. I can eat that shit ALL FUCKING DAY

>> No.5143937

>>5143920

So even if it was designed to cater and appeal to the gaping maws of taste-sensitive and unadventurous Americans you still consider that to be indicative of Chinese food?

>> No.5143985

Motherfucking mapo tofu. One of my favourite meals period when I'm in the right mood.

>> No.5143998

>>5142419
Fish ball soup
Mapo tofu
Singapore crab

I like the way you think

I'd also add hainanese chicken rice, though that's more singaporean. Same with bak kut teh, pork bone tea soup, I've only seen it in Malaysian places tho it's technically from china

>> No.5144073
File: 976 KB, 1000x1500, dongpo.jpg [View same] [iqdb] [saucenao] [google]
5144073

Dongpo pork (pic related) - the fat just melts in your fucking mouth. If you ever go to Hangzhou, you've got to eat this

Hokkien fried rice - like regular fried rice but with a sauce with meat and mushrooms poured on top (apparently not actually from the Fujian region as the name might suggest)

Shahe rice noodles - Cantonese rice noodle dish

Yi noodles - Cantonese egg noodles. slightly chewy and great in crab/lobster dishes when it really absorbs flavor

Double skinned milk - uh, translation doesn't make it sound appetising at all, but its a delicious Cantonese steamed milk pudding dessert. Ginger flavoured variant is also great

cantonese spare ribs and taro

Rice noodle rolls - pork/beef/shrimp, can be found in yum cha places

And then there are the more famous dishes:
wonton noodles
peking duck
xiaolongbao, steamed/fried dumplings

>> No.5144155

Anything from Xinjiang, really. There's a reason halal restaurants are the most popular type of restaurant in China.

Black sesame....things. Ice cream and moon cakes are worth a look.

Honey roasted duck

Pork belly

Hubei (?) fried goat cheese

YAK

Hot pot

All the dumplings

Chinese cuisine is so varied by region that it's hard to say. Xinjiang, Hubei, Hunan, and Sichuan are all safe bets, though. Noodle and bread culture is in the north, rice in the south.

>> No.5144225

>>5143753
I don't believe Peking duck should be 'cold cut'. I would assume that it only seems that way because it's cut thin so it cools down quickly.

>> No.5145942

>>5144073
yeah! cheung fun are the best.

>> No.5146393
File: 53 KB, 480x360, Beef Fried Rice.jpg [View same] [iqdb] [saucenao] [google]
5146393

Beef fried Rice all the way.

>> No.5146425

I like the ching chang followed by the ching chong

>> No.5146505

>>5143932
i'm chinese and i literally have no idea what you just said

>lrn2pinyin

>> No.5146516

>>5146505

Not him but the first one is probably tomato and fried egg. From google, the other 2 are sichuan eggplant and sweet and sour pork.

>> No.5147048

>>5146505
番茄炒蛋
鱼香茄子
糖醋里脊

Better?

>> No.5147153

>>5143580
why do you use the mandarin name for 2 of them and cantonese name for the other? Do you even Chinese cuisine

>> No.5147170

>>5147153

Because two originate from provinces in China and the other is a specific Cantonese dish from HK and Guangdong?

>Do you even Chinese cuisine

>> No.5147173

Singapore vermicelli

>Singapore isn't part of China
>Singapore vermicelli isn't actually Singaporean or Chinese

>> No.5147195

>>5147170
hainan jifan originated in Singapore though.

>> No.5147250

>>5147195
The Hainan jifan popular overseas is the Singaporean version, yes. Just because most people associate satay with Thai food doesn't mean the dish didn't originally come from Indonesia.

The common form of Chinese in Singapore is still Putonghua so pronunciation wouldn't be any different anyway.

>> No.5147280

>tfw severely allergic to peanuts+tree nuts
I don't feel all that comfortable eating out (after a few recent incidents), and I can't see myself ever eating at a Chinese/Thai restaurant because of my allergies. Too much risk for cross contamination/miscommunication.

I've been wanting to try to make my own Chinese food, though I haven't really made anything yet. Part of the problem I have is that it seems like 90% of recipes call for Peanut oil, which I don't feel comfortable using (as I'm not sure of if it will cause a reaction or not). Is there a good alternative for peanut oil? I'm guessing the high smoke point is one of the main appeals, though some other properties (flavor?) may have an impact as well.

>> No.5147492

>>5147280
https://en.wikipedia.org/wiki/Smoke_point

You can cook fine Chinese food without peanut oil. The flavour is only subtle, anyway.

>> No.5147671

>>5147280
From someone who has spent a lot of time in China, the vast majority of Chinese people cook using vegetable oils anyway.

>> No.5147674

spicy hand pulled noodles with cumin and lamb. know nothing about chinese cuisine.

>> No.5147705

>>5147492

This. In fact, peanut oil is a very modern thing to call for in a Chinese recipe. Peanuts aren't even native to China. Traditional Chinese cooking would be calling for lard, modern would use vegetable oil.

You can use any cooking oil with a high smoke point.