#Hunan Dumplings

[tilbageidanmark]

[kineats]

hey! could i get some recipes for a dragon? maybe with pescatarian options, fruits, and chinese food? love the blog ♡ !

I gotchu friend!! And thank you so much~!!

Regular Pescatarian Savory:

Simple Fish Stew

Mushroom Risotto

Honey and Orange Roast Sea Bass With Lentils

Chinese Pescatarian:

Cantonese Steamed Fish

Sesame Noodles

Hot Oil Noodles

Ban Fan

Blistered Peppers

Mushrooms with Bok Choy

Braised Bamboo Shoots

Luo Han Zhai

Fish Hunan Style

Shandong Fish Dumplings (Video)

20 Minute Sweet and Sour Fish

Fruit Recipes:

Eight Treasure Rice

Mango Sticky Rice

Tanghulu

Easy Fruit Mousse

Cherry Pie with Spiced Crust

Charred Pears with Vanilla Sauce

Plum and Pecan Muffins

No-Churn Blackberry Ice Cream

3 Ingredient Mango Ice Cream

Kale and Pear Salad with Sesame Dressing

I hope this helps, friend~!!!

[buffetlicious]

May you be surrounded with alluring fragrance and the sweet or savoury taste of rice dumplings. Wishing all my food blog readers a memorable Dragon Boat Festival.

愿你被诱人的香味包围，享受着热腾腾粽子的甜蜜滋味，祝你过一个难忘的端午节。

What is the legend behind the festival? 

You may know that the Dragon Boat Festival (端午节/龙舟节) is meant to commemorate the death of the Chinese poet Qu Yuan, who died in the ancient state of Chu during the Warring States period (475–221BC), a bloody time when the different provinces of modern-day China fought endlessly against each other. 

The patriotic poet Qu Yuan (屈原) was filled with despair about the state of his home and drowned himself in the Miluo River in Hunan province. According to legend, locals raced out in their boats to try and save him and threw balls of sticky rice into the river to protect his body from being eaten by fish. 

However, it is also believed that the festival preceded before Qu’s tragic death, as a way to ward off bad luck. According to Chinese belief, the Fifth Lunar Month (农历五月) is “poisonous” because poisonous creatures, like snakes and scorpions, are active during the early days of summer. They also believed that people were more prone to illness during this time, so they held different celebrations to keep evil spirits, diseases, pests, and drought away. 

Selected images from here, here and here.

[archeryqueen95]

I was tagged by the amazing @narcobarbies !! Thank you so much for tagging me!! 🥰💕🥰💕🥰💕🥰

Last Song: Off the Record by IVE

Song Stuck in my Head: Every Summertime by Niki

Favorite Color: Purple, Green, Black, Blue sometimes Pink

Currently Watching: Sex Education, Money Heist, and Found on Peacock

Currently Reading: I've been reading a lot of lately. So, I would definitely pick: Hiding a Vampire by @jonghoslvt , The Thing About Pretty Boys by @marycorcaroli , Private Lessons by @anundyingfidelity , Something Else by @misslovasstuff , Strawberry and Black Tea by @bowieandqueen11 , Caramel, Salted by @citrinae , and Distraction by @obscure-imagines

Currently Craving: That's amazing question! I'm craving love and affection!!! 😂😂😂😂 But, for food definitely craving Honey Chicken Chipotle Strips from Chili's and Chinese food

Last Movie:  Anna Lucasta (1958)

Sweet, Spicy, Savory: All of the Above because I'm greedy! 😂🤣😂

Relationship Status: Very single 😪😪 * in Debbie Jelinsky voice* Don't I deserve love... and jewelry?

Current Obsession: I'm not really sure what I'm obsessed with of lately. I guess it would be health, my painting skills, and mental health

3 Favorite Foods: I'm addicted to good food. So, I'm going to list them all:  Crab Rangoons, Spinach and Artichoke dip, Southwestern Egg rolls, Cinnamon rolls, Brownies, Pound cakes, Cheesecakes, Cookies, Pancakes, Waffles, Dumplings, Potstickers, Ham Lo Mein, General Tso's chicken, Orange Chicken, Hunan Wings, House Special Fried Rice, Shrimp Egg Foo Young, Moo Shu Pork, Crunchwrap Supremes, Chicken Chalupas, Cinnamon Twists, Coconut Shrimp, and Crispy Honey-Chipotle Chicken

Last Thing I Googled: List of Christmas Movies to Watch

Dream Trip: I want to travel the world actually one day. My dream destinations would be: South Korea, Japan, Maldives, Hawaii, Bora Bora, London, Singapore, France, Biloxi, Mississippi and Bali

Anything I Want Right Now: I want to go to sleep and I want Chinese food

I'm going to be tagging (No Pressure!) I Love Y'all!!!: @cmcclain001 @5tar1117 @evilgeniusandcats @untilspringdays @seungkwan-s @syeiralei @unica-angel @thenerdybonbon @laymedead @to1gf @stardustspell @atinystraykid @xandis @baekhyunsbambi @siyeona @blackinkedobsession @mars-aria @iamcon-fu-sion @negrowhat   @saudadewrites @sweetcantae @cozygurlll @ravensfreckles @six2vii @dreamsxannie @astarkey @youremysputnik @sinpiesinpie @lovwonho @bxrn-thxs-wxy-90five @lonesplendour   @inlove-withfrogs @hydesjackiespuddinpop @soolucky @ijkailm @trashlord-007 @cakeandcloth @lunaintheskyforever @aengustheprizewinninghog @grl-supremacy @dental-jewelry @hohowonho

[biglisbonnews]

Asian and Asian American Artists on Celebrating Lunar New Year Lunar New Year is the single most important date on the calendar for billions of people in East and Southeast Asia, including China, Taiwan, South Korea, Vietnam and Singapore. Observed this year on January 22, it marks the end of winter and the arrival of spring, with families journeying to their hometowns for weeks of festivities. With over 18 million Americans of Asian descent, the holiday — called Chūnjié in Mandarin, Seollal in Korean and Tết in Vietnamese — is celebrated in the United States as well as globally. And though it’s not officially observed in most Western countries, many in the Asian diaspora keep their heritage alive through traditional foods and rituals. Often, it’s the only tangible connection to culture we have in terms of a true celebration.As we prepare to ring in the Year of the Rabbit (or of the Cat, if you’re Vietnamese), PAPER caught up with some of our favorite Asian artists and creators from around the world to hear what the holiday means to them — and how they plan to celebrate. Lexie Liu, singerGrowing up in China, Chinese New Year is THE New Year for families to get together and celebrate with gourmet food, beautiful blessings and red packets. Ever since my parents divorced, I haven’t found a good way to attend both of their family dinners in New Year because they are in different cities, but this year we are all celebrating in the same city so I can finally be there for both of the families.The foods I loved are Fried Stinky Tofu with lots of spicy radish from Changsha Hunan. I need it in my holiday life. For the Year of the Rabbit, I wish I can eat more vegetables than a rabbit. (I probably do already.) Also, I wanna be as energetic as one, too.Related | Lexie Liu's Got Tricks and Tracks You Need to HearRuoyi Jiang, founder of Chop Suey ClubLunar New Year has always been about family time, relatives getting together and gossip. It means a BIG dinner together, endless amounts of food, giving and receiving red envelopes, watching a national TV program while poking fun at it, and enjoying the fireworks.The past many years I haven't been able to go back home for LNY, so this holiday for me is about celebrating with our chosen family. We are throwing a big party on Jan 21st (LNY Eve)! I do this type of parties because many people like me cannot be home to celebrate with their families. This time we wanna bring street food like skewers into the mix with soup dumplings. My favorite food for the season is 糖葫芦 tanghulu (candid hawthorn stick), it's not a LNY food per se but it's a Beijing winter specialty. My family is very small (just me and my mom), so we normally go to someone else's house for this holiday. My favorite memory is getting dressed with my mom, she would criticize my fashion while trying to have color-coordinated outfits with me. My wish for this year is that China can return to normalcy soon, so my mom and I can resume our annual trip together. I haven't seen her for three years now.​Twaydabae​, chef and influencerLunar New Year has always been about spending time with family & celebrating traditions to me. It's a time to reflect, wish each other well and set intentions for the future. I plan to celebrate with my family: It's going to be a big get-together this year and I'm really looking forward to having my mom's thit kho and my Stepdad's pho.My favorite memory of Lunar New Year in my home would have to be the games that are played, especially the dice game aka the Bau Cua Ca dice game. And my wish for this year is to welcome more peace into my life and to practice mindfulness in everything I do.Related | Twaydabae Is Viet Girl MagicEden, producerGrowing up in Ireland, Lunar New Year always felt like a nice family ritual — there was never much notice of it in the world outside. My biggest memory is of red envelopes. My granny would give them out to us on New Year’s and it always made it feel like a special time. I actually keep them in my house now and use them sometimes when gifting things to my friends. This year, I will be on tour somewhere in Texas doing my best to find some dim sum. Kim Nguyen, founder of Nguyen IncSometimes I go back home to Houston to celebrate with my immediate family but this year I’m staying in NY and planning on cooking with my friend SK Lyons at their home. Both of us have never cooked pho before so we are going to attempt my mom's recipe. I love literally everything my mom cooks. She is hands-down the best chef I know! Memories that immediately come to mind from when I was younger are playing bầu cua tôm cá with my uncles and cousins (because I was very lucky and always won a lot of money), cleaning every inch of our house before the festivities and playing hide and seek with all my cousins with back-to-back episodes of Paris by Night blaring from the TV in the living room. I read somewhere that this year's water rabbit (or cat) is supposed to be the year of hope, so I'd like to keep that in mind throughout the year.Related | Nguyen Inc Is Making Runway Fashion Statements From Upcycled TeesThuy, singer​Lunar New Year means family and tradition to me. It means being able to ring in a new year with the people who mean the most and enjoy traditions that have been passed down for decades together. I plan to celebrate by being surrounded by close and extended family. I want to be in conversation with family about our past and future plans while enjoying all the delicacies and treats! I especially love bánh tét! My favorite memory is staying up until midnight to light the fireworks! It was so much fun and we didn’t have to clean up the mess. We would leave the red residue all on our front porch for weeks. The only thing that scared me was how loud they were as a kid! My wish is to live peacefully and wholeheartedly. I want to continue doing what I love and enjoy every moment of it.Related | Thuy Is in Her BagAlex Porat, singerI’m going to spend most of my Lunar New Year days with my family. We’re going to eat a lot of food, especially Tang Yuan, which is my favorite dessert on this earth. I’ll probably also do a lot of cleaning and potentially rearranging of furniture so that I can have a new perspective in my living space as I turn into a new year. This might be pretty silly, but in general, I like moving furniture around way too much. My favorite memory is from whenever I was in Asia as a kid celebrating. Every time I was there around Lunar New Year I would see all my relatives and it was always such a big celebration. Now, living and growing up in North America, it’s such a different experience but I still have such a great community here of friends and family that celebrate. So there are a lot more memories yet to be made.Su Lee, musician and podcasterKoreans eat a lot of savory pancakes on Lunar New Year and my favorite is Mom’s specialty potato pancake that she makes at home. (Speaking of which, I would probably ask her to make some in advance before I leave Korea.)When I was in kindergarten, my grandpa would take me on a ride in his car and buy me toys whenever my family visited him for the holidays. I remember he always had a picture of me stuck by the front seat. This was a very long time ago and yet I still remember it all so clearly. I miss my grandpa a lot whenever I look back on this. One of my biggest wishes for this year was that my sister would pass her nursing exam. And this one has come true already – she passed! I hope this means I’ll have my other wishes come true. I hope I can go on tour again and maybe even be able to play at some festivals this year! I also hope I can get to meet and pet more cats this year.Related | Su Lee Forgot How to Make FriendsSamantha Tan, race car driver and team ownerLunar New Year is similar to [Western] New Year’s celebrations at the end of the year. It’s about celebrating the next cycle and next rotation in the Zodiac, family gatherings and wishing for health and prosperity for the years to come. Honestly, after growing up in a small Canadian town, Lunar New Year celebrations felt like one of the only times I got to experience something from my culture, so it allowed me to connect with my heritage. Today, it’s a celebration that reminds me to be proud of who I am and where I came from.This year, I am spending my Lunar New Year with my mom’s side of the family. My grandparents are planning a big dinner with all our favorite foods, complete with noodles, lots of dumplings, steamed fish and nian gao! Sometimes, when the whole family is able to get together in Toronto, we’ll go out to a restaurant and my favorite dish has always been the Peking duck with pancakes.Dolly Ave, singerLunar New Year always gives me fond memories with my family. It’s a celebration of a new chapter and a special occasion to be with your loved ones and take in all the blessings and future blessings the year may off you.I’ll be performing for the Vietnamese community here in California at a Lunar New Year festival. For me, that’s a special moment to bring to people music to dance to and celebrate to. I love sharing a big Vietnamese spread but specifically the large roasted pig that is commonly eaten during this time. My favorite memory is taking our red envelopes and, in good fun, playing games for each other's money.Photos courtesy of the artists https://www.papermag.com/lunar-new-year-celebrations-2659287111.html

[ppgtravelers]

Cuisine of China

Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries.[1][2] Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century.[3]

The preferences for seasoning and cooking techniques in Chinese provinces depend on differences in social class, religion, historical background, and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the locally available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preferences also play a role in the change of Chinese cuisine. Because of imperial expansion, immigration, and trading, ingredients and cooking techniques from other cultures have been integrated into Chinese cuisines over time and Chinese culinary influences have spread worldwide.

There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad. Chinese cuisine is highly diverse and most frequently categorised into provincial divisions, although these province-level classifications consist of many more styles within themselves. During the Qing dynasty, the most praised Four Great Traditions in Chinese cuisine were Chuan, Lu, Yue, and Huaiyang, representing cuisines of West, North, South, and East China, respectively.[4][5] In 1980, a modern grouping from Chinese journalist Wang Shaoquan's article published in the People's Daily newspaper identified the Eight Cuisines of China as Anhui (徽菜; Huīcài), Guangdong (粵菜; Yuècài), Fujian (閩菜; Mǐncài), Hunan (湘菜; Xiāngcài), Jiangsu (蘇菜; Sūcài), Shandong (魯菜; Lǔcài), Sichuan (川菜; Chuāncài), and Zhejiang (浙菜; Zhècài).[6][5]A Quanjude cook is slicing Peking roast duck. Peking duck is eaten by rolling pieces of duck with scallion, cucumber and sweet bean sauce using steamed pancakes.[7]

Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food,[8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knife work, cooking time, and seasoning.

We want to try the following dishes:

Mapo tofu: A memorable mapo tofu packs a boatload of zing -- salty, peppery and spicy flavors should all hit the taste buds. This famed Sichuan dish is most commonly cooked with minced pork or beef along with the all-important tofu. Click on for more delicious Chinese foods.

2. Xiaolongbao: Hugely popular both in and outside China, xiaolongbao, also called xiaolong tangbao (translated as small basket soup bun), is a mix of soup and pork packed inside a thin dumpling wrapper. The soupy dumpling can also be filled with crab meat and crab roe.

3. Peking duck: This world-famous dish has been captivating stomachs -- including those of ancient Chinese emperors -- for centuries. It features crispy duck skin, juicy meat, radish, cucumber, scallions and sweet bean sauce wrapped neatly in a thin pancake.

[foodformana]

Chef Wu. Chinese restaurant. We ordered: grilled chicken, golden mountain chicken, tofu, spicy hunan chicken, and dumplings. Everything was very good. It is in Roswell though.

[mattohonbung]

mama chang

🇨🇳 chinese (hunan, sichuan, hubei)

📍 fairfax city, virginia

📅 July 2023; dinner-ish. 2nd time

🙂 overall: i'm so impressed with the variety of unique dishes on this restaurant's menu; I'm always gonna get a diff experience each time. generally tho, they deliver on mala but not so much on hot-spiciness, and i feel like their appetisers / small plates are less impressive than their larger meals. I wanna try everything on the menu before going back to the dishes that I liked.

more food pix + detailed review under the cut!

🍲 yangzhou meatball stew - ok so we were expecting a bowl of Stew with Multiple Meatballs, and out comes 2 huge meatballs and like no stew. what? it didn't have much going on in the taste department either. bok choy was also just steamed so not anything exciting there either.

this would've been vastly improved with better seasoning of the ground meat, or at least more SAUCE. I won't be getting it again

🍜 suanla rice noodle - neither the noodles nor the bok(?) choy were overcooked. the broth was fine but I wouldn't say it was particularly tasty; we added the soup from the beef stone pot to get more flavor into it lol

this was boring; I wouldn't get it again

🍗 ganghood fried chicken - each piece was crispy and the batter was tasty (good amount of salt) and thin. a standard, enjoyable eat! however the pieces of pepper in the dish just weren't spicy. that's ok tho

I'd order it again. but they also have other kinds of fried chicken dishes that also look interesting, so I'd try those first

🍲 hot + numbing beef stone pot - man this portion was fuckin GENEROUS it was honest 2 god bottomless. the beef and noodles never ended o my god. the beef pieces were large and tender and took to the flavor of the soup nicely, and the noodles were so slippery lol. I to my surprise, I found this stew to be NUMBING AF (we had to take breaks to eat this) but not that spicy? the sensation was so weird. like it made my mouth feel cold and the spiciness kinda disappeared.

it feels like tasting multiple circles of hell in 1 dish. I'd get it again

🍆🧄 eggplant w/ spicy garlic sauce - the biggest mystery of this meal was how the eggplant stayed hot FOR SO LONG. each piece had a wonderful texture- firm but gave way to the teeth; the flesh wasn't mushy and absorbed the sauce nicely. man that sauce was spicy lol it hurt and I kept coming back for more

perfection I'll be ordering this again

🦀🐖�� crab + pork soup dumplings - standard! skin was thin enough, and the soup tasted nice and complex. I thought the the meat inside was pretty plain; it tasted more of pork than crab.

I wouldn't mind getting it again, but only after I try every other dish that they have. they have TONS

-----

💲 price: I think the final amount was like $35/person? this place is the 1st floor of an office building and is decorated very nicely so I expected that. as a party of 5, we left VERY FULL, and our only leftovers was the soup of the hot + numbing beef stone pot and the mala eased up on us the next day lol

🗒️ other notes: none of these dishes come with rice; you have to request it (I don't think it costed anything tho). we also asked for their chili oil and it was fragrant but wasn't that spicy. oh well lmao

also we had this meal at a strange time (4pm) and the restaurant was like a little over half-full?? folks know what's up lol

[creativedesign69]

Authentic Chinese Restaurants in Mumbai: Indulge in Exquisite Flavors.

Discover a delectable journey of flavors at authentic Chinese restaurants in Mumbai. Offering a delightful blend of traditional and contemporary dishes, these eateries promise an unforgettable culinary experience.

Culinary Diversity: Mumbai's Chinese restaurants present an extensive menu featuring diverse dishes from various regions of China, satisfying both adventurous and classic palates.

Exquisite Dim Sum: Delight in an array of dim sum options, from steamed dumplings to pan-fried buns, showcasing the art of fine Chinese cuisine.

Regional Specialties: Experience the distinctive tastes of Sichuan, Cantonese, and Hunan cuisines, with dishes ranging from fiery hotpots to delicate stir-fries.

Vibrant Ambiance: Immerse yourself in the ambiance that effortlessly combines Chinese aesthetics with Mumbai's urban energy, creating a unique dining atmosphere.

Skilled Chefs: Relish masterfully crafted dishes by skilled Chinese chefs, dedicated to preserving the authenticity and quality of each plate.

Vegetarian Delights: Embrace a wide selection of vegetarian options, allowing even non-meat eaters to savor the rich tapestry of Chinese flavors.

Cultural Fusion: Witness the harmonious fusion of Indian ingredients and Chinese techniques, resulting in innovative dishes that cater to local tastes.

Whether you're seeking an intimate dining experience or planning a celebratory feast, these Chinese restaurants in Mumbai offer an exquisite fusion of flavors, culture, and ambiance that promises an unforgettable gastronomic journey.

To discover Chinese restaurants in Mumbai swiftly, utilize the JD app (Justdial app download). Open the app, search "Chinese restaurants," and refine results with filters. Access reviews, ratings, and addresses for a well-informed choice. Satisfy your cravings effortlessly with the JD app's user-friendly interface.

[qocsuing]

THE BEST CHINESE FOOD IN NYC

THE BEST CHINESE FOOD IN NYC

When you’re in The City That Never Sleeps and you’re craving the best Chinese food, NYC won’t let you down. From Peking duck to wonton soup and hui mei noodles, New York City is bustling with restaurants and takeout shops that offer delicious Chinese cuisine. To get more news about hao noodle west village, you can visit shine news official website.

Are you on the hunt for hearty Hunan foods? Craving authentic spicy Szechuan? Whether you’re planning a romantic date, learning about Chinese culture or exploring all the indoor activities in NYC, here’s where you should go to enjoy the best Chinese food in NYC.

If you’re dedicated to finding the best Chinese food in NYC, there’s no better way than by signing up for a food tour. During food tours in NYC, you’ll get to learn about the influence of Chinese immigrants in New York, taste some of the city’s most popular dishes and discover hidden gems so you can dine like a local.

THE BEST CHINESE RESTAURANTS IN NYC 1. Dim Sum Palace Ask almost anyone about where to find the best dim sum in Chinatown, NYC, and you’re bound to hear about Dim Sum Palace. Open from lunchtime to 11:00 p.m., this is a great place to enjoy a weekend dinner of the best Chinese food in NYC with a small group of friends or family.

The Vibe

Dim Sum Palace may not stand out to you from the outside, but inside you’ll find a spacious dining room with exposed brick walls and a classic wine bar. Dim Sum Palace has large tables and comfortable leather seats perfect for gathering small groups around the best Chinese food in NYC.

What to Order

When you’re at Dim Sum Palace, you must try the dim sum! Despite feeling like a classy restaurant, prices here are very reasonable, so order plenty of shrimp dumplings, shu mai and pork and chive dumplings for the table. Be sure to ask your server for the best wine or beer to pair with the best Chinese food in NYC. . 2. Nurlan Uyghur Restaurant This hidden gem in Queens serves the best Chinese food in NYC like you’ve never had before. Uyghurs are a persecuted minority group in China with a fascinating history. Their cultural roots in Islam inspire some very unique Chinese dishes with an Uzbek twist.

The Vibe

Nurlan Uyghur Restaurant is a truly fascinating restaurant to visit if you aren’t familiar with Uyghur culture. Not only can you taste some of the best NYC Chinese food here, but you can also appreciate the unique artwork and musical instruments hanging on the walls of this casual diner.

What to Order

Try an order of Nurlan Uyghur Restaurant’s popular samsa, a savory pastry stuffed with tender lamb meat, then fill up on pearl noodle or chicken kawap. Nurlan Uyghar Restaurant also serves the best Chinese food in NYC for people seeking halal and vegetarian options.

3. Hao Noodle Hao Noodle has two locations in Chelsea and the West Village. With a very spacious dining room and consistently delicious food, Hao Noodle is an amazing place to host friends for a birthday party or enjoy the best Chinese food during a romantic date night in NYC.

The Vibe

The name of this restaurant may not sound like much, but both Hao Noodle locations have truly impressive dining areas. Live plants, natural lighting and unique glasswork chandeliers adorn the space. You’ll feel like you’ve just transcended to a lively and delicious dimension.

What to Order

Noodles are the name of the game at Hao Noodle. The hotpot beef noodle soup is a favorite of many visitors, with rich, spicy broth, thin noodles, braised beef and cilantro. Don’t forget to complement the best Chinese food in NYC with a black sesame ice cream or rose jelly dessert.

[shanghaibun]

Get the Best Dim Sum in San Diego: Shanghai Bun

Best Chinese food san diego and dim sum are well-known culinary traditions that provide a wide variety of tastes and treats. The rich culinary tradition of Chinese cuisine and the amazing diversity of the best dim sum san diego provide a great dining experience packed with strong flavours, subtle textures, and a feeling of culinary adventure, whether you are indulging in a full dim sum feast or savouring your favourite Chinese meals.

Here are some salient features and well-known dishes of Chinese food and dim sum:

Regional Diversity: Chinese food is highly diverse, with each province having its own distinctive flavours and cooking techniques. Cantonese, Sichuan, Hunan, Shanghainese, and other popular regional cuisines all provide unique ingredients and cooking methods.

Staple Ingredients: Rice, noodles, soy sauce, garlic, ginger, and a variety of spices and herbs are common components in Chinese cuisine. These components work well together to produce a pleasing flavour harmony.

Stir-Frying and Steaming: Chinese cuisine frequently uses steaming and stir-frying as cooking techniques. While steaming is a delicate cooking technique that helps preserve the inherent flavours and textures of the vegetables, stir-frying entails swiftly heating items in a hot wok.

Popular Dishes: Kung Pao chicken, Sweet and Sour pork, Peking duck, Mapo tofu, General Tso's chicken and Gong Bao prawns are a few examples of well-known Chinese meals. These meals showcase a range of tastes, from savoury and spiciness to sweetness and acidity.

Bite-Sized Delights: The term "dim sum" describes a variety of tiny plates or bamboo steamers that are often used to serve these foods. Due to the modest serving sizes, customers may experience a variety of tastes and textures in a single meal.

Variety of Dumplings: In dim sum, dumplings are a mainstay. They can be steamed, pan-fried, deep-fried, or filled with veggies, soup broth, pork, prawns, or even a combination of these, as in the case of Xiao long bao.

Rice and Noodle Rolls: Rice batter is steamed before being filled with things like meat, prawns or veggies to create rice rolls, also known as Cheong fun. Wide, smooth noodles are used in noodle rolls, a variant of rice rolls.

Other Dim Sum Delights: Other delicacies including turnip cakes, chicken feet, spring rolls, sesame balls, and egg tarts may be included on dim sum menus. These meals come in a broad variety of textures and flavours to accommodate different palates.

[menuandprice]

P.F. Chang’s Happy Hour

P.F. Chang’s can be one of the pricier restaurants on our site, but that doesn’t mean you can’t find ways to enjoy those killer lettuce wraps and a cocktails without emptying your wallet. P.F. Chang’s Happy Hour specials include appetizers, small plates, and drinks. The best part? Happy Hour takes place every week day, and everything is $6 or less! Let’s dig in.

Happy Hour Specials at P.F. Chang’s

From chicken egg rolls to pork dumplings, saké shots, and gin and tonic cocktails, P.F. Chang’s menu is filled with tons of food and drink specials for happy hour, all from $4 to $6.

$6 Street Fare  - Chang’s Lettuce Wraps - Kung Pao Chicken Jicama Street Tacos - Hunan Dragon Wings - Cauliflower Tempura - Spicy Tuna Roll - California Roll $5 Dim Sum - Cecilia’s Dumplings (four count) - Hand-folded Crab Wontons (four count) - House-made Egg Rolls (two count) Drinks  - $6 Cocktails – Blackberry Spice Martini, Honey Thyme Gin & Tonic, Asian Pear Mojito, Red Sangria, Moscow Mule, Organic Agave Margarita - $6 Wine – Pinot Grigio, Chardonnay, Garnacha Blend, Cabernet Blend - $6 Saké - $4 Craft Beers Some locations also serve $10 daily food specials and and $5 drink specials in addition to the aforementioned offers. Keep in mind, specials and prices may vary.

What time is P.F. Chang’s happy hour? P.F. Chang’s Happy Hour takes place between 3 p.m. and 6 p.m. Monday through Friday. Note: Happy hour specials, times, and prices may vary by location. Does P.F. Chang’s have happy hour on Saturday? Many people are curious about weekend happy hours. Currently, P.F. Chang’s happy hour specials only take place during the week from Monday to Friday. However, some outlets may run limited-time specials on drinks and food on weekends, so be sure to check with your server if you are dining in on a Saturday.

How much are drinks at P.F. Changs? Happy Hour drinks at P.F. Chang’s are anywhere from $4 to $6. To see a full list of food and drinks from the restaurant, check out P.F. Chang’s prices. Does P.F. Chang’s have a senior discount? P.F. Chang’s does not currently advertise a senior discount; however, this does not mean one does not exist. Since it is a franchised restaurant, certain locations may have senior discounts available. Simply call your local outlet or ask your server next time you stop in. To find more money-saving opportunities, check out other happy hour pages for Texas Roadhouse, Applebee’s, and Starbucks. The post P.F. Chang’s Happy Hour appeared first on Fast Food Menu Prices. Read the full article

[archeryqueen95]

I was tagged by the lovely @narcobarbies!! 🥰😍🥰 Thank you so much for tagging me!! 🥰😍🥰

🎵 Last Song: After Hours by The Weeknd

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🍽 Currently Craving: Crab Rangoon, Spinach and Artichoke dip, Southwestern Egg rolls, Cinnamon rolls, Brownies, Pound cakes, Cheesecakes, Cookies, Pancakes, Waffles, Dumplings, Potstickers, Ham Lo Mein, General Tso's chicken, Orange Chicken, Hunan Wings, House Special Fried Rice, Shrimp Egg Foo Young, Moo Shu Pork, Crunchwrap Supremes, Chicken Chalupas, Cinnamon Twists, Coconut Shrimp, and Crispy Honey-Chipotle Chicken Crispers

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[gotjacobian]

[Fun fact I learned writing this - tumblr’s mobile app will not let me copy/paste text into a post. From any source, as far as I can tell. What the fuck, tumblr? Anyway:]

I decided food gets its own category. My general eating pattern here was very different than in Japan, because I was eating almost every meal with my gf’s family, who either cooked or ordered for us. Most of it was not new to me, plus or minus some ingredients that I suspect are less common in the US depending on where you go (local fish, river eel, bitter melon, [organ meat that no one can tell me what is in english]*) I read a lot about styles of chinese cuisine before coming because I was curious - we weren’t trying to track down all 8 of the ‘official’ styles, but I think we hit 4 in one way or another:

Shandong, which includes local cooking styles in Beijing. Lots of stewed dishes, soups, thick and sweet sauces, and finely sliced meats.

Sichuan is probably the most recognizable, and is also my favorite. It makes heavy use of chili oil and specific spices, most notoriously numbing sichuan peppers. This is the regional style in Chengdu.

Hunan, which has a lot of braised or stir-fried meats and vegetables in sweet or salty sauce. Often more spicy than Sichuan food on average, just less Visibly Red. (If you’ve been to Sumiao in Cambridge, many of its offerings are specifically Hunan cuisine)

Cantonese, which has a focus on plain ingredients over spices, and does a lot of steaming and fermenting. Also includes Dim Sum.

It’s not like there was a perfect mapping of meal to cuisine for every single place we went - a lot of meals offered dishes from a variety of backgrounds, especially since they were nearly all hugenormous family-style meals with ten bazillion side dishes. But there were definitely differences and patterns across places we went, and that was cool!

Some of the stuff that stood out:

Beijing/Peking duck. Roast duck sliced up and served communally - you wrap it up with sauce and cucumber (and sometimes sugar on the fatty skin) in a steamed bun or rice wrap to eat it.

A whole stewed fish in an earthy broth served, to my amusement, with what were basically johnnycakes cooked in the same pan. It kind of tasted like gumbo - it had that kind of earthy brown flavor. I’ve become mildly obsessed with trying to identify the origin of this dish. It was described to me as Beijing cuisine, but Beijing isn’t a port city or anything, so it must’ve come from somewhere specific before that. I haven’t been able to find it yet.

Soup dumplings

Dim sum that also included soup dumplings that were inexplicably colored black. Also Dim Sum again but at the Hong Kong airport (which was better).

Sichuan Hotpot at what I am convinced was the absolute most tourist-trap place in all of Chengdu, but in a good way. We had a private room overlooking some traditional opera-style performances - dances, instrument playing, and 'face changing' (where the actors do a sleight-of-hand trick where they swap the masks they're wearing out for other masks). Notably featured pork intestine served in a sphere made of ice, for some reason.

“Green pepper” flavored ice cream that had sichuan peppercorn in it, and was delicious. It made me want to try and make more desserts with that flavor.

Lamb Hotpot (meat cooked in plain broth, as opposed to the spiced sichuan-style broth.) If you’re gonna do just one hotpot, I strongly suggest the Sichuan over this. This is pretty plain except for a sesame sauce you can dip in, and to me that always feels like dipping meat in peanut butter. Not my favorite.

A really, really good egg tart from a bakery chain ("butterful and creamorous") that my gf and I kept walking past. Every location had a giant line outside of it. We eventually gave in and stood in a half-hour line to figure out what the hype was. It was worth it.

KFC in china also has really good egg tarts for some reason. I really like egg tarts. These had peach in them.

A katsu restaurant near my gf’s old high school that entertained me greatly because it was putting SO much more weight in the “authentic japanese restaurant” thing than the actual sorta-canonical katsu restaurant I went to in yokohama. The non-english-speaking server tried to convince me to grind sesame seeds in a mortar and pestle to put on my rice while my gf was in the bathroom, and I had no clue what was going on.**

A lot of jasmine, oolong, and “butter” flavored lattes. Nowhere seems to agree on what “butter” flavor is. Some seemed to think it meant buttermilk, some went with cookie butter. The jasmine latte thing should come to the US though, it’s very good.

A truly absurd number of handmade dumplings, probably about 1/4 of which I folded.

I liked most of the food a lot. I really like sichuan spices and chinese styles of cooking vegetables especially. I have only two consistent complaints: first, the tendency in some styles of cuisine to steam or stew meat into a paste. This came up at dim sum, and also with several of the fish dishes. I’m already not a huge cooked fish fan. I am SUPER not a fan of picking pin bones out of musty fish mush. The braised fish was better, though still bony. There’s an art to getting the pieces that are more meaty, I think, but I admit I have not learned it.

The other, most egregious violation was serving unsalted soup. I’ve garnered a reputation in some circles for my Salt Takes. My personal taste and cooking philosophies both favor more salt than I know some people’s do, and I can respect other positions, to a point. But being served unsalted pork broth by my high school girlfriend’s parents years ago (i.e. a social situation where I felt obligated to consume all of it) is, to this day, one of the worst culinary experiences I’ve ever had. It was like drinking blood. You CANNOT serve meat-based soups without salt. You can’t do it. This was basically the only thing served to me that I didn’t even attempt to eat past a single spoonful. (There were not usually seasonings at the table) The black soup dumplings also had no salt but eating a soup dumpling requires commitment and I was forced to power through. I gagged. You CANNOT.

To end, I also had a lot of tea. A LOT of tea. A lot of tea that I took home. I have literally 15 canisters of pu’er tea that I assume I was given for passing whatever implicit Boyfriend Evaluation was happening, but I do not need 15 canisters of one kind of tea and also four canisters of another, and five extra samples, and one plastic bag of an unidentified black tea I apparently said I liked at a restaurant.*** My suitcase coming back was only under the weight limit because we shoved half the tea in my backpack. Let me know if you are in the Providence area and want tea.

*My gf’s family got worked up several times about whether I’d want to eat [various green vegetables that when sampled basically tasted like collard greens or lemongrass or etc], but would offer unidentified organ meats without batting an eye - something I think would be WAY further outside the average American’s comfort zone - which I found very funny. The set of things I actually avoid eating (mushroom, tofu, eggplant) is weird enough that I get if that was confusing, I guess. I am not usually a big fan of organ meats, but tried any that were served and was pleasantly surprised. I think either they’re prepared better here than in the US, or that it helped having hosts who knew what to order.

** I got out "对不起，我的女朋友不在“ (Sorry, my girlfriend isn't here), and she continued to attempt to explain but in pantomime.

*** I often had 3-4 drinks served to me simultaneously - water, a wine or beer or small glass of baiju (chinese liquor) (pretty universally regarded as bad even in china. it’s bad. i brought some back if you want to try it.) , and one or two teas. I felt very called out about the [LARP character who I’ve declared often orders like 4 drinks at once] thing about it.

Coming back from China tomorrow. I wasn’t able to do the chronological journaling thing I did from Japan (this was jointly a tourism and “meeting my gf’s family” trip, so I had a lot less solo downtime overall.) BUT I got to do a bunch of cool stuff I want to have feelings about, so instead I’m gonna share in a sort of ranked list. First are Things I Think Are Worth Going To China For. Like, on their own - the once-in-a-lifetime stuff that’s worth structuring a trip around.

- The Great Wall. Probably the least surprising thing I could put here, but like, the name says it. It’s a pretty good wall. We went my second day here, to the stretch that’s near Beijing and is some of the most heavily touristed. The view is amazing. It’s one of the most “wow, this looks exactly how people draw it” things I’ve seen in my life. I couldn’t stop myself from commenting repeatedly on how photogenic it was for something that very much predates cameras. Like, just look at this:

It requires a lot of walking on stairs and uneven ground. If you pay extra, you can take a chair lift up (great if you can handle heights) and a toboggan slide-thing down. It’s like, slightly sketchier than your average US six flags experience? But only slightly. You get a brake that controls your own speed going down. I got assigned “young person who’s eyeing that toboggan a little too hard” by the ride operators and they made me wait a few minutes behind the group in front of us before starting the slide, and I’m proud to say I did still catch up to them.

Another thing, because I don’t know where else to put it - I was expecting to be taller relative to the general population in china than I am in the US. But I was surprised there were a few times I had to squeeze myself into whatever people infrastructure was available. I’m not *that* tall, but have absurdly long legs for my height. In the shuttlebus up to the wall, my knees were jammed into the seat in front of me even when it wasn’t leaned back. There wasn’t really any way to avoid it. I have no idea what i.e. my 6’4” father would’ve done.

One last note - there were cats! No one told me there would be cats, but there were a LOT of them. People were lined up to take pictures of the first one here, who was just chilling on the wall itself.

- Next, the Beijing Lantern Festival. We ended up here as a last minute thing. It was *technically* a Mid Autumn Festival attraction, which was before my trip. But it lasted into October and my gf’s parents offered to take us on a night we had no other plans. Parking was hell, it took us 15 minutes to figure out how to get in, and then:

It’s basically a small theme park of foods, souvenirs, and giant lantern displays. It was gorgeous. Walking through it was maybe my favorite part of the trip. Pictures don’t do it justice - a lot of the displays flashed or moved or reacted when you walked past. The construction and use of the lantern ribbing in the design were so, so cool. I was walking around with my jaw dragging on the sidewalk. Like, let it be known that I’m an easy mark for this kind of thing. But if you also are, I honestly think it’s worth timing a trip around.

You could also buy a small lantern to carry around as a souvenir. My gf and I got this red lotus one. I cannot express enough how gratifying it is in practice to get to carry around a pretty light at the pretty light show.

- Seeing China. Weird thing to include - like, obviously you want to see a place you’re going - but it was a defining feeling on the whole trip for me. I was really struck when we were driving into Beijing from the airport how much less I knew about what places in China look like than I did about Japan before going there. It’s not like it’s a secret, exactly, but I think the additional barriers to western tourism (it’s the only place I, an American, have been that I had to pre-apply for a visa to go. More on that later.) and uncensored internet access make a big difference in how the information diffuses. And China is bigger than Japan (and South Korea, but I feel less able to compare my experiences there bc I was only in Seoul, and only for a couple days). So there’s less of a centralized picture to sell, and when there was, it felt very… politicized. Not to mention that information on China in the US often comes with a lot of political and cultural baggage on the receiving end. The information landscape is just different.

Potentially reflecting that, there were way, way fewer western tourists here than in Japan. I was the only obviously non-chinese person anywhere I went except the Great Wall and Forbidden City. Some of this might’ve been timing? And some of it might’ve been that a lot of my travel was facilitated by people who literally live here, so I probably spent less time in “touristy” areas overall. But even there, the vibe was different - much more geared towards chinese tourists than western ones (think no english audio guide at a museum, or a guide assuming knowledge of china’s history beyond a US AP World History level). My layman’s read, fwiw, is that China feels like it has put a lot less effort into “courting” western tourists in general, and presenting a united picture of China For Tourists than i.e. Japan has. And has put more effort into selling a picture of What China Is to Chinese citizens. I’m now very curious if this is what the US (especially DC) feels like to non-american tourists.

But anyway, tl;dr: It was cool to actually see the country I’d only heard about secondhand. Maybe the one I have the most secondhand connection to, across several close relationships. It was interesting to try and put the cultural diffusion to the US in context. And it was affecting to go there and see even mundane stuff that was hard to see otherwise. I found some of the exact souvenirs I’d been given as gifts by friends in middle and high school. I took a lot more pictures than I normally would. Beijing felt a lot like Dallas to me in some ways (lots of 70s era buildings, lots of highways connecting a wide radius of suburbs) and a lot like a brutalist DC in the rest of its vibes. Chengdu felt like a cross between Chicago and Orlando- a beach city with no beaches. Tianjin was… beautiful but weird. I have too many photos to put in a tumblr post, but would be happy to share more with anyone who’s interested.

[momosandcoffee]

On My Plate:

1) Daikon Radish Chili Oil Dumplings  2) Spicy Hunan Baby Potatoes 3) Foo’s Hakka Noodles

Notes: One of my most memorable post-lockdown meals was at Foo, an Asian Bistro-Bar. I couldn’t get enough of their Daikon Radish Chili Oil dumplings. The radish was fresh, tart and zinged. The chili oil came to be a surprisingly mellow companion to the earthiness of the daikon. The Hunan Baby Potatoes were equally gold and served hot, these tasted exceptional. The sauce was sweet, full-bodied and umami. Paired with the baby potatoes, it left a  beautiful nutty aftertaste. Even cold, these went beautifully with steamed dumplings and serve as perfect companions to our large plate of noodles.  With Foo’s Hakka noodles,  a mellow sweetness served as the top flavor note while the spice hit me like a well-made background score from a fight scene. The tart spring onions were a delight to munch on. The noodles bounced back when bitten. I paired these with a tiny bit of chili oil and I was rewarded with the best possible noodle-sauce combo.

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Where: Foo, Asian Tapas, Lower Parel, Mumbai

When: 18.11.2020

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| Food Log: 46 |

[drepaperhouse]

Chinese restaurant in Las Colinas in Irving, TX