Comments on: Eating in China http://www.chinalyst.net/node/12651 Chinalyst - China blogs in English-Your China Blog Community en Wed, 29 Mar 2006 12:22:03 +0800 Drupal TotalFeeds Module Comments on: Eating in China http://www.chinalyst.net/node/12651 http://www.chinalyst.net/files/chinalyst-red.png 101 32 Eating in China http://www.chinalyst.net/node/12651%2523comment-596 <div class="bb-quote"><b>Anonymous wrote:</b><blockquote class="bb-quote-body"> That's very ironic, an Indian calling someone disgusting. That's like George Bush calling Saddam Hussein a mass murderer.</blockquote></div> What are you insinuating? Whoever you are, let me tell you something: you stink and your smell disguists me. :shock: :x :evil: Anonymous wrote:

That's very ironic, an Indian calling someone disgusting. That's like George Bush calling Saddam Hussein a mass murderer.

What are you insinuating? Whoever you are, let me tell you something: you stink and your smell disguists me. :shock: :x :evil:

]]> Wed, 29 Mar 2006 12:22:03 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-596 Eating in China http://www.chinalyst.net/node/12651%2523comment-595 <div class="bb-quote"><b>t_co wrote:</b><blockquote class="bb-quote-body"> My girlfriend (she's a hindu vegetarian) called me disgusting for two days afterwards... haha.</blockquote></div> That's very ironic, an Indian calling someone disgusting. That's like George Bush calling Saddam Hussein a mass murderer. t_co wrote:
My girlfriend (she's a hindu vegetarian) called me disgusting for two days afterwards... haha.

That's very ironic, an Indian calling someone disgusting. That's like George Bush calling Saddam Hussein a mass murderer.

]]> Wed, 29 Mar 2006 11:46:06 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-595 Eating in China http://www.chinalyst.net/node/12651%2523comment-594 I'll agree with the mala huoguo... although I also really like Mongolian Hot Pot (the kind with the mutton). One time I had nearly 2 pounds of shuan yang rou with beer and friends. My girlfriend (she's a hindu vegetarian) called me disgusting for two days afterwards... haha. I'll agree with the mala huoguo... although I also really like Mongolian Hot Pot (the kind with the mutton). One time I had nearly 2 pounds of shuan yang rou with beer and friends. My girlfriend (she's a hindu vegetarian) called me disgusting for two days afterwards... haha.

]]> Wed, 29 Mar 2006 11:28:59 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-594 Eating in China http://www.chinalyst.net/node/12651%2523comment-593 mala huoguo （麻辣��) at any of the big state run hotpot restaurants in Chengdu. Painfully spicy and delicious at the same time. Must be washed down with several bottles of locally produced beer. mala huoguo （麻辣��) at any of the big state run hotpot restaurants in Chengdu. Painfully spicy and delicious at the same time. Must be washed down with several bottles of locally produced beer.

]]> Fri, 24 Mar 2006 21:23:35 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-593 Eating in China http://www.chinalyst.net/node/12651%2523comment-592 Thank's Fat Cat. Will save it immediatly. Won't be in HK for some time, unfortunately. Eggplant with beaks, that's something. All hail the genetic engineers of China! Thank's Fat Cat. Will save it immediatly. Won't be in HK for some time, unfortunately.

Eggplant with beaks, that's something. All hail the genetic engineers of China!

]]> Tue, 21 Mar 2006 21:48:05 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-592 Eating in China http://www.chinalyst.net/node/12651%2523comment-591 I once found a big chicken beak in my plate of stir fried eggplant. Had dinner with a friend from China last week who said he once found a live snail in his undercooked hamburger. My favorite dish in Beijing is - and I'm serious - Beijing kaoya. I eat it as often as i can when I'm in town. I once found a big chicken beak in my plate of stir fried eggplant. Had dinner with a friend from China last week who said he once found a live snail in his undercooked hamburger.

My favorite dish in Beijing is - and I'm serious - Beijing kaoya. I eat it as often as i can when I'm in town.

]]> Tue, 21 Mar 2006 16:42:47 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-591 Eating in China http://www.chinalyst.net/node/12651%2523comment-590 Can you all please use Pin Yin as well? This is an English board and as such you have to assume many of us cannot read Han Zi. Can you all please use Pin Yin as well? This is an English board and as such you have to assume many of us cannot read Han Zi.

]]> Tue, 21 Mar 2006 15:47:32 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-590 Eating in China http://www.chinalyst.net/node/12651%2523comment-589 Why is everybody here able to use Chinese characters and only mine appear as question marks? :cry: Why is everybody here able to use Chinese characters and only mine appear as question marks? :cry:

]]> Tue, 21 Mar 2006 15:42:18 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-589 Re: Eating in China http://www.chinalyst.net/node/12651%2523comment-588 <div class="bb-quote"><b>shulan wrote:</b><blockquote class="bb-quote-body">What's your favorite Chinese dish? Any suggsetions for good restaurants in China? What was your worst experience?</blockquote></div> oooh...that's a tough one. I'd have to say my two favorite dishes are (Sichuan) ��� and 兔�. I don't really have any bad experiences. shulan wrote:
What's your favorite Chinese dish?
Any suggsetions for good restaurants in China?
What was your worst experience?

oooh...that's a tough one.

I'd have to say my two favorite dishes are (Sichuan) ��� and 兔�.

I don't really have any bad experiences.

]]> Tue, 21 Mar 2006 13:31:05 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-588 Eating in China http://www.chinalyst.net/node/12651%2523comment-587 The following is the Zuiji recipe that I sent to Shulan last week. It vanished when the site crashed. I'm now posting it again here as Shulan has requested: Recipe for Zuiji (Wine Chicken) Ingredients: 1 whole chicken, about 1.5 kilograms will be perfect 2 tablespoon salt 1.5 cups of Shaoxing wine (you can also use sherry or Japanese sake) 1 cup of cold chicken stock Method: Clean and dry the chicken. Rub the chicken with salt, both inside and outside. Let it stand covered in the fridge for 4 – 6 hours. Place the chicken in a bowl so that you can catch the liquid (or chicken broth) from the chicken while it is cooking. Steam the chicken over a pan of boiling water for about 25 minutes. Remember to keep the water boiling throughout the process. Otherwise the chicken is not going to get cooked. Remove the chicken from the steamer and let it cool down. Cut the chicken into 4 or 6 large pieces. Lay the chicken pieces in a large deep bowl. Pour the chicken broth from the steamed bowl through a strainer into the deep bowl. Add 1 cup of cold chicken stock and 1.5 cups of Shaoxing wine. Mix by shaking the bowl. Cover and keep in the fridge for about 1 day. Turn the chicken once after 6 hours. When you are ready to serve the meal, cut the chicken into about 1 inch wide 2 inches long pieces. Arrange the chicken pieces on a serving plate and pour 1 tablespoon of the wine brine over it. Then you can garnish and serve. The wine brine is the liquid that you used for soaking the chicken. You can save the wine brine and use it again for another chicken. But do remember to store it in the fridge or the freezer. It is also advisable not to soak the streamed chicken in the wine brine for more than 4 days. Otherwise the flavour might get too strong. One word about the chicken stock: I used to make my own. But I soon found that good quality ready-made chicken stock in a tin or a cartoon is equally good. Here in Perth I can find them in all supermarkets. But whatever you do, don’t ever use stock made from stock cubes for this dish. Let me know if you want a good recipe for home-made chicken stock. Bon Appetit! The following is the Zuiji recipe that I sent to Shulan last week. It vanished when the site crashed. I'm now posting it again here as Shulan has requested:

Recipe for Zuiji (Wine Chicken)

Ingredients:

1 whole chicken, about 1.5 kilograms will be perfect
2 tablespoon salt
1.5 cups of Shaoxing wine (you can also use sherry or Japanese sake)
1 cup of cold chicken stock

Method:

Clean and dry the chicken. Rub the chicken with salt, both inside and outside. Let it stand covered in the fridge for 4 – 6 hours.

Place the chicken in a bowl so that you can catch the liquid (or chicken broth) from the chicken while it is cooking. Steam the chicken over a pan of boiling water for about 25 minutes. Remember to keep the water boiling throughout the process. Otherwise the chicken is not going to get cooked.

Remove the chicken from the steamer and let it cool down.

Cut the chicken into 4 or 6 large pieces. Lay the chicken pieces in a large deep bowl.

Pour the chicken broth from the steamed bowl through a strainer into the deep bowl. Add 1 cup of cold chicken stock and 1.5 cups of Shaoxing wine. Mix by shaking the bowl. Cover and keep in the fridge for about 1 day. Turn the chicken once after 6 hours.

When you are ready to serve the meal, cut the chicken into about 1 inch wide 2 inches long pieces. Arrange the chicken pieces on a serving plate and pour 1 tablespoon of the wine brine over it. Then you can garnish and serve.

The wine brine is the liquid that you used for soaking the chicken. You can save the wine brine and use it again for another chicken. But do remember to store it in the fridge or the freezer. It is also advisable not to soak the streamed chicken in the wine brine for more than 4 days. Otherwise the flavour might get too strong.

One word about the chicken stock: I used to make my own. But I soon found that good quality ready-made chicken stock in a tin or a cartoon is equally good. Here in Perth I can find them in all supermarkets. But whatever you do, don’t ever use stock made from stock cubes for this dish. Let me know if you want a good recipe for home-made chicken stock.

Bon Appetit!

]]> Tue, 21 Mar 2006 12:43:14 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-587 Eating in China http://www.chinalyst.net/node/12651%2523comment-586 I was in Hongkong in November 2005. For some reasons, my friends and old colleagues there kept taking me to Italian and French restaurants for meals. These places were extremely expensive. So eventually I insisted on eating in Chinese restaurants. A friend of my sister took me to a very interesting restaurant called Xianggang Lao Fandian (Hong Kong Old Restaurant &#39321;&#28207;&#32769;&#39277;&#24215;) at North Point &#21271;&#35282;. They served a kind of Shanghai and Yangzhou style dishes &#25160;&#25196;&#33756;&#31995;. They are very similar to those I once had at Hangzhou. Yum!! The restaurant is attached to the Newton Hotel and it's not expensive to eat there at all. May be you would like to try it out next time when you're there. They also do some nice vegetarian dishes as well - very much to my taste nowadays. I was in Hongkong in November 2005. For some reasons, my friends and old colleagues there kept taking me to Italian and French restaurants for meals. These places were extremely expensive. So eventually I insisted on eating in Chinese restaurants. A friend of my sister took me to a very interesting restaurant called Xianggang Lao Fandian (Hong Kong Old Restaurant 香港老饭店) at North Point 北角. They served a kind of Shanghai and Yangzhou style dishes 扈扬菜系. They are very similar to those I once had at Hangzhou. Yum!! The restaurant is attached to the Newton Hotel and it's not expensive to eat there at all. May be you would like to try it out next time when you're there. They also do some nice vegetarian dishes as well - very much to my taste nowadays.

]]> Mon, 20 Mar 2006 22:23:29 +0800 Unknown http://www.chinalyst.net/node/12651%2523comment-586