thread of pictures of real chinese food

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

Is that from the Australian Dairy Co because I"ve eaten there

I don't think so the tables don't look right

Chinese are serious about their corn business

Most cheesecake I've seen is the Japanese kind, light, fluffy and lemoney... been real hard to get a NY style Cheesecake

I've been a fan of tiramisu for as long as I can remember, wonder if there's some secret affinity between Chinese tastebuds and a big slab of cocoa powder coffee covered mascarpone cheese

Feel like the http://i.imgur.com/B0JWaS5.jpg is something that has been stocked in Chinese freezers for a pretty long time

not my pic - but the blog it's from claims it was.

does it live up to hype? never eaten there.

Oh yeah I just googled it and I've outsmarted myself : (

I'm not a fan personally but the scrambled eggs were about as good as scrambled eggs can be, I'm just not a fan of scrambled eggs

The milk pudding is great though

corn makes me think of

http://2.bp.blogspot.com/-S4v-wxhPpeQ/UT2XOiiN9SI/AAAAAAAAEWQ/xOLL7QCHh88/s320/fish.JPG
i've never seen it not look disgusting, but yet i have nostalgic cravings every so often.

i will visit next time in hong kong i think. i like a nice egg sandwich

What I remember most about the Australian Dairy Co is the waitstaff that work together like a well-oiled heist crew

Each of them wearing the same dirty white dress shirt with a shirt pocket covered in blue ballpoint ink scratches, pad of cheap recycled paper in hand

http://i.imgur.com/7OKM2aN.jpg

typical 茶餐廳 look?

a lot of them though!

have also been making 蔥油雞排撈丁 at home but never tried the actual one in HK

Yeah a very typical 茶餐廳

I'm not a fan of 茶餐廳 fare in general but gimme some stirfried ramen noodles in XO sauce or 干炒牛河 with a cup of any of the following 1.) HK milk tea 2.) Yin-yeung 3.) 7 up with lemon slices (like 5 of 'em)

^ this

stir fried ramen is genius
or a bowl of ramen in soup with some fried spam and a small twig of greens

coke with slices of lemon

i do consider opening one such shop in london now and again

hahaha I'm laughing over the "no strollers" graphic after all that NYT shit whenever it was about some Park Slope (iirc) coffee house's stroller ban and the ensuing brouhaha. Was there righteous indignation in HK, I wonder?

http://2.bp.blogspot.com/-S4v-wxhPpeQ/UT2XOiiN9SI/AAAAAAAAEWQ/xOLL7QCHh88/s320/fish.JPG

You never said what this is... I have literally no idea. It looks like the contents of my stomach after a binge served over breaded chicken strips.

Fish fillets (or other protein) in a corn sauce

it is actually nice! very satisfying.. once you stop looking at it