Entries tagged with 'Chinese'
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[Photograph: national Palace Museum] That's not a glistening chunk of pork—that's a stone carved to look like a glistening chunk of pork. The "Meat-shaped Stone," along with the "Jadeite Cabbage," made during the Ch'ing Dynasty (1644–1911) are some of the most famous pieces at the National Palace Museum in Taipei, Taiwan....
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[Photographs: Chichi Wang] In the San Gabriel Valley in Southern California, you can't drive more than a mile in any direction without passing another Cantonese restaurant with dim sum. The competition is so stiff that I've never encountered an awful dish in all my years of Sunday morning dim sum. To be the best in the SGV, a restaurant must be innovative in its interpretation of the hackneyed classics, as well as consistent in its execution. Sea Harbour in the city of Rosemead meets both criteria with flying colors. A longtime favorite of dim sum connoisseurs, Sea Harbour is located in an isolated stretch of Rosemead Boulevard across from a vacant lot. Neither the higher prices nor the inconvenient...
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[Flickr: Spy On Pea] Yesterday, our new nut columnist Lee Zalben wrote about Kung Pao chicken, exploring the use of nuts in this and so many other Chinese dishes. He casually mentioned the peanuts in his Kung Pao dish, which set off a mini debate. What about cashews? Or are peanuts more common? We tweeted and Facebooked the question, and the consensus seems to be with peanuts. "traditionally, only peanuts are used" (@kattebelletje) "Peanuts or no nuts. Never cashews." (@GarySoup) "peanuts for sure, says the girl who grew up in a Chinese restaurant" (@aliciac) Chinese cuisine mystery-solver Jenny 8. Lee directed us to this New York Times piece by Howard W. French from 2005. Apparently in south-central China, the...
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Super Baozi is an animated steamed bun internet star created by Sun Haipeng. Here, Super Baozi becomes a rockstar (with steamed bun back-up singers, naturally) and performs before a live audience of glowstick-waving fans. The band is kind of like the California Raisins, except puffier, filled with meat and/or vegetables, and way better at nunchucks. The video, after the jump....
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Note: Lee Zalben, a.k.a. "the Peanut Butter Guy" is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he'll chime in with some nuttiness. This week, he questions the authenticity of Kung Pao chicken. [Flickr: Lewi Hirvela] They call me "The Peanut Butter Guy." Everyone just assumes I know everything there is to know about peanuts and peanut butter, even the most esoteric and tangential of facts. I was out with some friends the other night at a popular Chinese restaurant in Manhattan. Of course I ordered the Kung Pao chicken. In part, because wherever I go, everyone always expects me to order the dish on the...
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[Image: G.O.D.] Mooncakes are the traditional pastries given out during the Mid-Autumn Festival, the Chinese holiday that this year lands on October 3, aka the 15th day of the eighth month of the lunar calendar. Red Cook has a roundup of non-traditional mooncakes made for this popular holiday, such as coffee-flavored mooncakes from Starbucks, ice cream mooncakes from Häagen-Dazs, and...butt-shaped mooncakes? Hong Kong-based lifestyle goods store G.O.D. (stands for "Goods Of Desire") is behind this series of eight butt-shaped mooncakes for a different take on the word "moon." Related Grocery Ninja: Mooncakes and the Mid-Autumn Festival Weekend Excursion: Eat A Mooncake for Mid-Autumn Festival...
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Note: It's time for another edition of Street Food Profiles. This week we scoot to Burlington, Vermont, where one woman has been selling dumplings for ten years. [Photographs: Hong's Chinese Dumplings] Name: Hong's Chinese Dumplings Vendor: Hong Yu Location and hours? Church Street in front of the Borders bookstore in Burlington, Vermont. Hours depend on the sunshine. What do you sell? Chicken and pork dumplings, veggie dumplings in pot sticker style, crab ragoons, shrimp egg rolls, veggie egg rolls, chicken cheese egg rolls, sesame cold noodles, and veggie fried rice along with homemade ginger garlic soy sauce, hot chili oil, and sweet cranberry sauce. How long have you been street-fooding? 10 years....
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Photograph from Bouchon For Two Mel of Bouchon For Two shares some helpful tips and a recipe on how to make her mom's Shanghainese-influenced wontons (which, judging from the photos, probably taste awesome) filled with seasoned pork, shrimp, and and flowering garlic chives. Since I'm an amateur when it comes to making homemade dumplings I didn't know the tips Mel includes in her post, such as combining two cuts of pork, and tempering the water three times while boiling the dumplings. Methinks a wonton-making party is in my future. Related Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce In Videos: Dumpling Battle in 'Kung Fu Panda' Photo of the Day: Fresh Dumplings...
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A very porky, fatty, and sweet meat tube, Chinese sausage is a beautiful thing. Those pink, chewy slices are everything the typical American breakfast sausage is not.
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yuwanmei.com What's the best thing about satirical newspaper The Onion being sold to the Chinese? That "It's fish time!" according to Yu Wan Mei Amalgamated Salvage Fisheries and Polymer Injection Group. Poking around Yu Wan Mei's website uncovers many gems, such as their promotional video, a glorious company history, and—my favorite—a line of unique products featuring Taste Stick, Yu Wan Mei Miscellaneous Flavor Paste, and Yum-E-Freez Eel Milk, among other questionably useful items....
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