thread of pictures of real chinese food

they have one called like WILDLY GRILLED RIBS too in that same serieis

雞蛋仔
http://2.bp.blogspot.com/-ZLJZ-AAWe8o/Ugh6QYFDaVI/AAAAAAAAS4I/4Pd0MvpB1Ds/s320/Tai+O+Hong+Kong+street+food+gai+daan+zai+egg+waffle.JPG

QUINCIE I FIND THE BORDER REGION THE NK CHINESE BORDER REGION VERY FASCINATING AND THERE'S SO MUCH INTERESTING ACADEMIC WORK COMING OUT ABOUT THE REGION IN GENERAL AND IT'S REALLY IMPORTANT TO THE RELAT BW CHINA AND NK AND IS REALLY A RICH INTERESTING PIECE OF GEOGRAPHY BUT

1_ DANDONG IS NOT THE PLACE TO SEE IT
2_ DANDONG IN THE WINTER WILL BE FUCKING GRIM, I CAN ASSURE YOU.
3_ AS THE COMMERCIAL REPEATED 100X A DAY ON CCTV 16 REMINDS US, DANDONG IS "a new shipping hub in northeast asia!" BUT THERE ISN'T FUCK ALL ELSE TO SEE THERE

AND I'D ONLY RECOMMEND IT IF:

1_ YOU HAVE TIME TO WASTE
2_ YOU HAVE SOME PARTICULAR INTEREST IN DANDONG
3_ YOU WON'T HAVE ANY OTHER OPPORTUNITY TO SPEND TIME IN GREATER NORTHEASTERN CHINA (AND SOME WOULD ARGUE DANDONG DOESN'T EVEN COUNT)-- AND IF YOU DO HAVE THE OPPORTUNITY, GO SOMEWHERE ELSE.

i think the answer is no

it's grim up north

POSTED ORIGINALLY NOV 19 2011

http://i937.photobucket.com/albums/ad215/jiaoqu/cheeselobster.jpg

dont think they have them anymore.

the best chinese lays flavor is the american classic one, which beat our standard regular chips somehow. they're just better. they're just better.

so want

ugh :( xpost

very informational post, dylannn!

well i don't want everyone rushing to the store looking for lobster cheese chips that were likely pulled from the market more than a year ago.

does anyone remember the lemon tea flavor lays? maybe that's a summer only flavor.

hah, I meant the one about Dandong, but the lobster cheese chip fact is important, too

I'm down to the last freezer-burned chicken thighs in the freezer and whatever I can find in my cabinets and this thread is making me delirious. Will def require at the very least some Chinatown or Flushing Chinese food next weekend when I get paid.

i got a fuschia dunlop book (every grain of rice) as an xmas gift and have been LOVING those recipes so far.

on sunday i made something almost exactly like the recipe dylannn described above, but with buckwheat noodles i purchased (not chinese but they were the closest thing i could find to the recipe) and a leaner cut of beef. the beef broth was INCREDIBLE tho and i will definitely be making it again

as a total noob to sichuan cooking that book is just perfect, once you stock up initially you can make a huge range of dishes

Dandong is officially off the table, both because dylannnnnnnn's feedback (thank you! although it kind of makes me EVEN MORE curious) and because of insurmountable logistical obstacles i.e. U.S. citizens cannot take the train across the border and we can't make a flight work.

i also got 'every grain of rice' recently and it has made me pretty interested in chinese food (which, historically, i have never really liked all that much)

Nice

Have definitely heard good things about the Fuchsia Dunlop book

Had Beijing Roast Duck today

http://i975.photobucket.com/albums/ae232/daggerlee/SH/A6B7AABD-9A4F-4766-9D4D-E0B6AC56C97C_zpszxwqxc6f.jpg

Amazing that the skin just looks like that naturally

Ended up just reinforcing my conclusion that most duck prepared in America is just such a joke :( :( :(

It's weird that I grew up in a state with a huge duck-hunting thing going on, but never really got a taste for duck until I left the US.

(Happy Chinese New Year, everybody).

Yeah happy CNY (and LNY) to everybody! I'm setting off fireworks tonight

http://i975.photobucket.com/albums/ae232/daggerlee/SH/9612E7B4-F6B6-4D12-8F7A-EBFA3EFE9812_zpsxydwa66z.jpg

^^ About all the duck you're supposed to get from a properly sliced whole Peking duck

Note the color + the skin to meat ratio

http://i.imgur.com/aoiZTqE.jpg

^ Duck from the "Peking Duck House" in NYC, which afaict is the only Chinese restaurant in NYC dedicated to serving Beijing roast duck

I haven't been myself because I know that I would just complain. But you get the idea

http://i.imgur.com/TGNm2du.jpg

Cantonese style duck

Which is good in its own right but doesn't come close as a substitution

Note the much deeper coloring + the darker hue of the meat

The Sichuan restaurant in my neighbourhood is very good, and if you go to dinner during the CNY period, DANCING LIONS IN DINING ROOM.

the fuschia dunlop books, the hunan and sichuan books and every grain of rice, are good for setting out very basic chinese kitchen procedures that are necessary to pull off the dishes and crucial to have a dedicated walkthrough because they quite often differ from western kitchen techniques and also the dedication to tracking down the social history of particular snacks and dishes esp in land of plenty.

Certainly a step up from https://www.youtube.com/watch?v=kkbkHhT_JNw

Also there are like literally a hundred different ways to make a duck but I just included the cantonese version because that's the one you'll see most often hanging in windows in overseas Chinatowns

I mean it's a good duck but it just can't be the kind of prestige dish that Beijing Roast Duck is

poor allie. leaving aside other issues, i question the economy of her recipe.

i'd eat any of those ducks any day.

and geese, obv
http://hk.etw.nextmedia.com/images/next-photos/Eat_Travel/486/640pixfolder/EFET669-009-2/002no.jpg

that dan dan noodles sounds like the crap you can get in mission chinese food

Everytime I see her name I just think of

http://i.imgur.com/uJlPJTd.jpg

http://instagram.com/p/jy6f-yv0Kr/

^ Magical cave in which delicious ducks live

oooh

I am embarrassed to say that I had something that may have been duck and may have been goose, but I am not sure which, a couple of days ago. It was really delicious, served very simply on rice with some side veg&pickle, with serve-yourself soup for the taking. I was convince it was duck but now I'm like "oh shit maybe it was goose." Will now google.

Oh and v. happy New Year! Lots of fireworks going off atm.

the fuschia dunlop books, the hunan and sichuan books and every grain of rice, are good for setting out very basic chinese kitchen procedures that are necessary to pull off the dishes and crucial to have a dedicated walkthrough because they quite often differ from western kitchen techniques and also the dedication to tracking down the social history of particular snacks and dishes esp in land of plenty.

― dylannn, Thursday, 30 January 2014 10:24 (6 hours ago) Bookmark Flag Post Permalink

I love the Hunan and esp. the Sichuan books, curious about Every Grain of Rice - from the description it seems to be more of an intro to Chinese food in general? Does it have much overlap with the other two?

I do not like any of these ducks, can I still post here occasionally?

i guess every grain of rice has a few similar recipes and anectdotes from the first two books, so it sounds like people who have those books are usually a little disappointed with it. i think it's her transitioning to a mostly vegetarian diet, so it's supposedly less meaty and a bit less bold with the spices

I don't find that to be the case. The focus is everyday home recipes and I find them to be a lot simpler and more practical than the Hunan and Sichuan recipes, with barely any overlap. Certainly very little disappointment here as I'm cooking from it a couple of times a week right now.

I'm cooking a few things tonight I will post pictures.

I think it's less meaty because Chinese use meat more as a flavouring in home cooking rather than the main event.

yeah, i can't say that i find it disappointing at all! i don't have the other books, just relaying what i've heard/read. it's definitely more of an everyday cookbook, which is sorta what makes it so great. you get all the history/context and a it's a lot less work

Cool, I guess I'll pick it up.

http://instagram.com/p/j1Ckh6rimM/
香油青豆 - Sichuanese Green Soy Bean Salad
算你拍黄瓜 - Smacked Cucumber in Garlicy sauce

Is there vinegar in the cucumber?

garlic, vinegar, sugar, chilli oil, salt

https://www.youtube.com/watch?v=HK3iG2LyWnY

The cucumber looked boss btw, Ed

Here's the recipe for it. Super quick and easy

http://www.telegraph.co.uk/foodanddrink/recipes/9272084/Smacked-cucumber-in-garlicky-sauce.html

Foods I did not anticipate to be Real Chinese Food:

--cheesecake
--corn on the cob

debate with girlfriend over her claim that 提拉米苏 japanese

http://1.bp.blogspot.com/-juKW7RhSxzw/TlT5wWxAtqI/AAAAAAAAAhQ/gjhw456VnYI/s400/Picture+081.jpg