#chinese style braised pork

[mukbangerses]

chinese food eater丨satisfying MUKBANG eating show asmr | 2024 year P025【...

[pupswithchopsticks]

Beer Braised Pork Belly (Chinese Style) https://pupswithchopsticks.com/chinese-style-beer-braised-pork-belly/?feed_id=9941&_unique_id=668b3f82dd5f8

[buffetlicious]

This XO Minced Meat Noodle (XO 肉脞麵) at Sembawang Shopping Centre used to be a cheap place to sate the hunger. But not anymore after they revamped the menu (shown below is the old menu) by coming up with small, medium and large portions range. For the same price I used to pay, I am getting a small portion which is way lesser than previously.

Mum got her Laksa (叻沙), a popular dish in Singapore, containing influences from Chinese, Malay, and other cultures. At its core, laksa is a spicy soup comprising the base ingredients of coconut milk, dried shrimp, fishcake, fish balls, fried bean curd puffs, blood cockles and prawns. This bowl doesn’t have prawns and mum don’t like cockles so we asked for it to be excluded. The noodles here is the thick rice vermicelli and topped with finely chopped laksa leaves (Persicaria odorata).

I went with the dry style XO Minced Meat Noodle (XO 肉脞面), opting for thin yellow noodles. For the toppings, it came with minced pork, sliced pork, braised mushroom, fish ball, fishcake, a fried wanton and crispy tempura bits. Mix the noodles up with the savoury brown sauce and tuck in.

[pacthesis]

nostalgic food

i’ll want to reference this in the future

gỏi cuốn (spring roll with chicken, egg, rice noodle, carrot, lettuce, avocado)

peanut sauce is just peanut butter+water, hoisin+sriracha sauce, and a tiny bit of sesame oil (tastes good with almost anything imo)

yellow curry

rice noodle with chicken, potatoes, yams, onions, carrots in a creamy coconut milk and yellow curry paste broth

lemon juice and salt mix with garlic chili for dipping

bò kho (vietnamese beef stew)

kho is a cooking technique where a protein is braised in a mixture of fish sauce, sugar, and water or coconut juice to make a salty/savory result

bread dips in stew beef/potatoes dip in lime juice/salt/pepper mix

cucumber slices to offset the salty

xá xíu (cantonese style bbq pork)

the seasoning mix is made of sugar, powdered soy sauce, onion and garlic powder, and spices

the pink color very much freaked out middle schoolers at lunch

cơm tấm (broken rice, grilled pork, egg, pickled carrots/daikon with scallions/oil garnish and fish sauce)

bún bò huế (thick round rice noodle with beef soup)

more "fun" than phở imo

bún bò broth: spicy salty flavor (lemongrass, spicy chili, fermented shrimp paste, fish sauce)

phở broth: earthy sweet flavor (cinnamon, star anise, onion, ginger, garlic, herbs)

bánh mì (baguette sandwich with chả lụa (pork sausage), xá xíu (cantonese style bbq pork) coriander leaf (cilantro), cucumber, pickled carrots, and pickled daikon combined with pâté and buttery mayonnaise)

salmon instead of nem nướng̣ (viet grilled pork) with bánh hỏi (rice vermicelli)

feat nori (dried edible seaweed)

wrapped with lettuce and dipped in nước mắm (fish sauce)

bánh cuốn (rice noodle rolls filled with ground meat, wood ear mushrooms, onions)

topped with chả lụa (pork sausage) and fried red onions and nước mắm (fermented salted fish sauce)

a fav of grandpa's

pizza man mispronounces it as "bun goo" which makes my mom giggle cause the way he says goo sounds like penis

bánh tét (glutinous rice rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling)

bánh rán (deep fried sesame ball filled with mung bean)

bánh da lợn "pig skin cake" (tapioca starch, rice flour, mung bean, taro, coconut milk)

bánh bột chiên (fried taro rice cake, a fav of pizza man)

phở (broth: earthy sweet flavor- cinnamon, star anise, onion, ginger, garlic, herbs)

ive called phở mid but while eating this i was like huh this is good actually then my dad says this time he simmered chicken bones for hours like he's supposed to instead of using canned broth

improvised bún thịt nướng (rice noodle bowl with chopped grilled pork, egg roll, veggies, crushed peanuts, fish sauce)

a way to deal with leftover noodles from gỏi cuốn

every time i eat this i think of the time me and pizza man were in new orleans and he asked if i wanted to eat at a viet place and i was surprised cause he's not really into a lot of viet food but anyway i got bún thịt nướng

thịt kho (pork with eggs braised in sticky savory caramel of sugar, fish sauce, coconut water)

i have distinct flashbacks of being in the middle school cafeteria with my thịt kho and kids around me going "what is that??", "ewwww" lol

cháo (rice porridge with chicken or a white meat fish- often served with crunchy cabbage salad)

my dad likes it with youtiao (chinese donuts)

being sick means eating this! but we also eat it a lot when we’re not sick!

when my mom was young she would say yes to any dude that asked her out and order an obscene amount of food/the most expensive things on the menu and never hear from them again but my dad took her to a cháo place cause that was his favorite but apparently for cheapskates

he proposed two weeks later and she said yes

my mom is such a menace i wanna be just like her

[evilsexy]

congratulations on your shaobing! i made some myself a while back with black sesame and sichuan peppercorn fillings. i think you once mentioned enjoying the food of the hunan province (might be mistaken); i'd be curious to hear more about that. i struggle to pick a favourite province / style of chinese cuisine... recently i've been into some northern styles. take care + wishing you a pleasant rest of your day.

ok hot take. the most popular bings you get in the restaurant are the worst. i hate how greasy they are. my favorite bing of all time is this one i would get my hometown that comes in a pizza box that they just called 大饼 lmfao, idk if that's the actual name of the dish? i can't find it anywhere on the east coast. it was fluffy like this. literally soo good

i feel like it's so hard to pick a favorite regional cuisine. in my neighborhood the only authentic chinese food is hunan style or sichuan style so that's what i am mostly exposed to. my favorite hunan style dishes are definitely

mao's red braised pork

spicy steamed fish head

double cooked pork

and i really want to try stinky tofu but i can't find it

my favorite sichuan dishes are

夫妻肺片 cold beef/tripe with chili oil. i order this every time. my friends are sick of it but i literally could eat this every day

spicy shredded potato (it tastes like almost raw potato or very lightly cooked? idk dish name)

dry pot (extra spicy ofc)

烧烤 mala barbecue with dry crusted spice coating

i haven't tried much northern chinese food tbh. do you have any dish recommendations?

[bwabbitv3s]

I love slow cookers so very much. I know some have a bad opinion of them due to the infamous brick of cream cheese or cans of stuff recipes that many had inflicted on them. Their real expertise is in making it so easy to cook low and slow dishes that otherwise you would need to babysit on a stove or oven. I love it for stocks, soups, stews, and braised dishes.

Today I am making Chinese style crispy pork belly. It will cook for about six hours in the slow cooker till super tender and the fat is rendered. Then in the late afternoon I just take it out, allow to cool, slice, and it is ready to get crisped and tossed in sticky sauce.

[sustenance-soon]

2024 recipes

my goal is to! cook 52 new recipes in 2024! here is a running list of possibilities.

winter:

moroccan vegetable tagine stew (recipetin eats)

✅ sheet pan nachoes with queso (gimme some oven)

aloo chaat two ways, add chickpeas! (bon appetit, indian healthy recipes)

✅ japanese tomato curry (just one cookbook)

fujian fried rice (woks of life)

✅ weeknight enchiladas (budget bytes)

✅ leek and potato soup (ch7 author's notes of alchemyalice's a steady grip, the tumblr post that started it all, use some spinach!)

✅ single chocolate chip cookie (dessert for two)

✅ sweet red bean soup (woks of life)

✅ spinach smoothie (the natural nurturer / ruby)

✅ shandong fish and pork dumplings (woks of life)

✅ vegetable biryani with leftover basmati rice (raaazzz food love)

spring:

yotam ottolengi's green pancakes (bon appetit)

红油抄手 (woks of life, just buy chili oil lol)

japchae (my korean kitchen)

butter chicken (random youtube person)

these four sandwiches (youtube)

https://www.wellseasonedstudio.com/eggs-florentine/

miso ramen

summer:

yotam ottolengi's very full roasted veg tart (the bitten word)

spicy spring roll cold noodles (momofuku)

yotam ottolegi's soba noodle w/ eggplant and mango (the happy foodie)

peach or berry galette (kitchn)

cucumber green pear smoothie (isha)

tuna tomato cold somen (just one cookbook)

frozen orange shaved ice (youtube but look up a couple more maybe)

beef and tomato donburi (youtube)

some kind of cold marscapone/ricotta and pesto pasta? maybe add spicy green chutney to see?

fall:

ginger scallion shrimp with crispy coconut rice (momofuku)

november cakes from scorpio races (maggie stiefvater)

brock's cream stew (tumblr)

this bean? soup? ppl r losing their minds over? (tumblr)

carrot onion ginger soup w ditallini, key is to grate the ginger in the end (COOK NOODLES IN THE SOUP)

anytime:

korean toast (my korean kitchen)

gamja jorim, korean braised potatoes (my korean kitchen)

edible water/juice jelly drops (tumblr)

cauliflower dal (feasting at home)

red lentil wraps, eat w/?? yogurt / leftover chutney (six hungry feet, from Tor)

bombay burritos / frankies (feasting at home)

lemon blueberry yogurt cake, use frozen bluebs (recipe tin eats)

tomato rice (sunny: core tomato; salt/oil water; rice cooker)

boba from scratch from this book dk reviewed

gochujang stir fry sauce (tumblr, use on leftovers)

muffins?? (tumblr)

ratatouille

beef in pita (various)

super easy rice cooker meal (that lady i like on youtube)

THREE MORE EASY RICE COOKER MEALS (youtube guy)

hungarian mushroom soup (tumblr, add chicken maybe? google)

rocket shrimp — just shrimp and wrappers omg w a sauce, easy?? (youtube)

tofu shrimp stew chinese style — one pan balanced meal, use romano beans! (youtube)

[bihansthot]

Okay so I'm a suckered for self torment regarding food flavors that are spicy (due to some slight traditions i've picked up in recent years), so this got me thinking.

Is Bi Han tolerant to such flavors? Are his brothers? (Kuai Liang, Hallvard and Tomas), your kiddos and other Lin Kuei? I understand the Lin Kuei would be the type to have a strict diet to follow, but on that off chance they got to eat food outside this restriction, who's likely to have the better tolerance?

I like to think Bi-Han handles spicy very well, but that’s just a personal headcanon? There are a lot of spicy cuisines in China so I don’t think the brothers are strangers to spice. I tend to think Bi-Han and Kuai Liang are part Teochew, a Chinese minority; based on one of Noob’s shadow gears in MK11 so a lot of the food they ate growing up was Teochew Cuisine. It’s known mainly for their braised dishes but there are also spicy noodle dishes, so Bi-Han and Kuai Liang would be used to the spice from an early age on. The Lin Kuei diet I imagine is primarily protein heavy and vegetable heavy for nutrients and probably isn’t Teochew since the Lin Kuei is most likely in Heilongjiang and is mostly known for stews and spicy, rich, salty dishes, so there’s still the element of spice in the local cuisine, but please take what I say with a grain of salt. I’m going off of food blogs about Heilongjiang province and Teochew cuisines, I’m not very familiar with them myself, but we do have Sweet and Sour Pork here which is a very famous Heilongjiang speciality! I love asks like this by the way, it makes me research and look up fun and interesting new facts and I get to learn new things!

Tomas and Hallvard eat what the others eat, but Hallvard is kind of a wuss when it comes to spice, us Norwegians are not exactly known for spicy food, we just have shitty fermented shark that smells and tastes like piss. I personally haven’t eaten it since it’s against my morales to eat shark, but it’s common amongst my peoples and since Hallvard is like a boy me, he’d be familiar with it, especially since he was raised in a fishing village. Tomas is a little better with spicy, but nothing like the Sub-Zero brothers are who handle it without problem. Tomas and Hallvard always complain when the four of them go out for hot pot and Bi-Han and Kuai Liang want to get the mala base and Hallvard and Tomas want the chicken base, thankfully most hot pots allow for two different flavors and all the boys are happy. Out of the four it probably goes Kuai Liang, Bi-Han, Tomas and Hallvard, due to his pyromancy Kuai Liang tolerates all things hot a little bit better than his brother does, including spice, but they are fairly evenly matched. They’re both excellent at eating hot temperature foods, Bi-Han’s breath cools it off and the burning food just doesn’t bother Kuai Liang in the slightest because he often runs warmer than the food he’s eating.

When it comes to my kiddos, they have a good tolerance for spice thanks to their father introducing them to his native cuisine from what he remembers from his Mother’s cooking and dishes he had in the Lin Kuei, but they have a far more Cantonese style diet since a lot of the foods I love are traditionally Cantonese. They also get some Scandinavian fare from me, like my excellent Swedish Meatballs, but those aren’t spicy in the slightest. I would say the boys have a better spice tolerance than I do, but Bingbing doesn’t really at spicy yet as she’s not even three yet.

[missguomeiyun]

Spirit Bistro deliveries

Tried more items from Spirit Bistro bcos each order met or exceeded our expectations :D We've ordered several times over the past 3 months so I decided to combined everything into 1 post.

Left: Singaporean noodles; Right: chicken + salted fish fried rice

I'll start with the noodles 1st. 9.2/10! Very tasty! Had a nice kick to it & flavour was good. I would say it was lacking in some protein (the bbq pork/cha siu pieces) but again, generous portion size.

The rice was alright; not as good as the noodles but still, I'd give it a 8.1/10. I prefer another type of salted fish - the softer/mushy ones. They used the harder shred-ier kind. I find this latter kind doesn't have as much depth as the kind that I like. Would have been better if they added more.

Over $35 gets you 2 free spring rolls. They were okay; typical spring roll (vegetarian).

The entree we got was the curry beef brisket. Not an item my family gets usually. .. but SO YUMMY!!

Mom's fav~ They have been consistant with this dish so we are very happy!

Th yin-yang rice. This 1 dish came in 3 separate containers: 1 large box for the rice, & 2 smaller containers for the 2 different topping sauces. The white 'cream' one has shrimp & green peas in a savoury egg sauce. The red one has chicken breast & onion. The colour of the red sauce was sketchy NGL. Usually it's a bright red tomato red - almost like pasta sauce. But this was like a dark sick-pink. It was weird o_O However, the red sauce one (kinda like the sauce fr sweet & sour pork) actually tasted better! haha the egg cream one was kind of bland & a little too watery.

Peach & shrimp .. . nope. Peaches & chicken! I have not seen this dish on other menus before... or maybe bcos I keep eating from the same Chinese restaurants lol but yeah, a variation of the classic peaches & shrimp. The chicken was decent but there wasn't much chicken in it, mostly batter. But if you're craving some crunch, I would recommend. The sauce was also good. I don't like having the sauce all mixed in with the fried items usually so when I re-assembled this dish, I only poured a little bit of sauce on top for a slight glaze. The rest of the sauce was left in the small sauce container for dipping (team dip right here *arm up*)

Braised beef brisket. WOW! It may seem there's not much meat / you may assume it's a whole layer of broccoli on the bottom; however, the portion was very generous, so there was actually a lot of beef! Some pieces were fully fat, which I don't eat so I did toss out some pieces. But otherwise, there was a lot. Very well cooked - the brisket was soft & very flavourful. It wasn't too salty & the sauce was very good on rice, even though I'm not a rice person. & broccoli was broccoli haha

The Spirit Rice Noodles. Honestly did not know what to expect for their house fried noodle dish but this was what we got. Thin rice vermicelli noodles with onion, bean sprouts, scant pieces of celery, cha-siu (Cantonese-style bbq pork), baby shrimps, & small pieces of pork. It was slightly spicy & had a good amount of wok-smokiness. It was decent!

**PS: I'm working hard on posts, I swear! My laptop is dying. .. it is so slow. I tried editing on my phone but once in a while, the app crashes & what I wrote didn't save so it is useless. SAWRY

[rabbitcruiser]

National Barbecued Spareribs Day 

National Barbecued Spare ribs Day is celebrated each year in the United States on July 4. Think about it, July 4 is also Independence Day, and the day is celebrated by grilling various kinds of meats and vegetables. Barbecue lunches are common and everyone is eager to show off their grilling skills! Spare ribs were intended to be served grilled. Short or long, over charcoal or gas, and in the heat of summer with various dips and sauces: that’s the way to enjoy spareribs. National Barbecued Spare ribs Day reminds us that the summer is incomplete without a barbecue with friends, family, and spare ribs!

History of National Barbecued Spareribs Day

Spare ribs are cut from the lower portion of the pig. The ribs are severed from the breastbone behind the shoulder and taste a bit different from the rest of the body. Though ribs have more bone than meat, the fat in them makes spare ribs more tender than other kinds of ribs. Spareribs are typically sold smoked, meaning you can easily grill them with a dry rub or some barbecue sauce. Spareribs can be made more delicious and tender by an extremely long cooking time at a low temperature.

People all across the world enjoy the rich succulent flavor of pork, and they all have their delicious recipes for spare ribs. The Chinese cut the ribs quite short, steam or fry them, and serve them with a flavorful sauce. The Cantonese prepare them with a sweet and savory sauce, while some may skewer the ribs on long forks and cook in a covered oven.

The Irish have their unique recipe too. In County Cork, people prepare spare ribs by boiling them and eating them with potatoes and turnips. This dish is known as “bodice” in Ireland. In America, almost every community has its recipes for spareribs. From bodice to Chinese braised spare ribs, you can taste every preparation in the country’s restaurants. America is home to the most delicious spare ribs in the world and grilling them has become an Independence Day tradition too! Even if you aren’t much of a cook, you can enjoy National Barbecued Spare ribs Day by having your fill of the delicious food.

National Barbecued Spareribs Day timeline

1909Commercially Produced Barbecue Sauce

Heinz sells the first commercially manufactured barbecue sauce.

1944Electric Grill

George Foreman makes the first electric grill.

1952Modern Barbeque Grill

George Stephen builds the first modern BBQ grill.

2006Barbecue Nation

Nationwide barbecue restaurants chain in India.

National Barbecued Spareribs Day FAQs

Why are spare ribs called spare ribs?

The term comes from the German ‘Rippenspeer’ which translates to ‘spear ribs,’ as this cut was traditionally roasted on a spit or spear.

Are spare ribs good?

Spare ribs require low, slow cooking time to become nice and tender. They are great for smoking, braising, and grilling. They taste even better with spice rubs and sauces.

What are the meatiest ribs for BBQ?

Country-style ribs are the meatiest variety.

National Barbecued Spareribs Day Activities

Go out for spareribs

Grill some spare ribs

Try a new spare ribs preparation

Celebrate National Barbecued Spare Ribs Day by treating yourself to some delicious spare ribs. This is the perfect celebration for those who don’t grill or who would like to explore different recipes for spare ribs.

So you have never grilled spare ribs? National Barbecued Spare Ribs Day is the perfect day to get started on your spareribs journey. Try your hand at the family recipe or experiment with something new.

We all have our favorite spare ribs preparation. But why not taste something new on National Barbecued Spare ribs Day? Get a taste of your friend’s favorite spare ribs recipe or set out to find something you have never tasted before.

5 Facts About Spareribs

Its weight is predetermined

Preparation time can be long

Spare ribs have less meat

There are four types of pork ribs

There’s an ideal serving size too

Spare ribs weigh between two to five pounds.

The longest time taken to prepare spare ribs is 80 hours.

Yet they are a favorite for their delicious taste.

They are baby back ribs, country-style ribs, St. Louis-style ribs, and spareribs.

The ideal serving size for ribs is one pound per person.

Why We Love National Barbecued Spareribs Day

America’s favorite

It’s an occasion to celebrate with family

It’s a celebration of versatile food

Barbecued spare ribs are America’s favorite grilled food. National Barbecued Spare ribs Day is a celebration of America’s recipes and cuisines!

National Barbecued Spare ribs Day is a best-enjoyed celebration with friends and family. Gather your friends and family and treat them to a wonderful meal of barbecued spare ribs and grilled vegetables.

National Barbecued Spare Ribs Day is also a celebration of a versatile food found in several cultures across the world. The day unites us through common food habits.

Source

[ramyunnoodle]

Korean Ramen

The Japanese noodle soup dish ramen noodles is well-liked both in Japan and abroad. Thousands of variations exist, but the dish always includes a broth base, long, thin wheat noodles, and a variety of toppings.

What Is Ramen, Exactly?

Although it is believed that ramen originated in China, it is not known exactly when it was introduced to Japan. Ramen, however, is a common ingredient in Asian and Japanese cooking. Ramen is better understood as a soup dish that contains noodles rather than just the noodles themselves, despite the fact that in the United States it is frequently linked with packed, dry noodles.

Based on the type of broth used to make the ramen soup, ramen may be categorized into four main categories. Shoyu, the most well-liked variety of ramen, is prepared with a base of chicken broth flavored with soy sauce. Shio ramen has saltier, thinner chicken broth. Miso ramen is heartier and thicker because it has a rich, dark broth flavored with miso, or fermented soybean paste. Additionally, the broth for tonkotsu ramen is rich, creamy, and fatty since it is made from boiling pork bones.

The next ingredient in every ramen meal is the noodles, which can be either thin and curly or thick and straight. In general, thicker noodles go well with heavier broth, although many ramen restaurants let customers select the kind of noodles they want to go with their soup. All ramen noodles are produced using wheat flour, kansui, salt, water, and an alkaline mineral. This component gives the noodles their earthy, golden color as well as their chewiness and flexibility. Ramen noodles are falsely supposed to contain eggs because of their yellow color, although they do not.

The final element of a ramen dish is the toppings, which differ widely depending on the location and restaurant. The most typical ramen toppings include chopped scallions, sliced bamboo, dried seaweed, steamed fish cake, cans of corn, and pats of butter. Chashu, thin slices of braised or roasted pork, eggs prepared in a variety of ways, including hard and soft boiled, poached, and even raw eggs, are also popular. Chopsticks and a Chinese-style soup spoon are used to traditionally eat this dish.

Instructions for Cooking Ramen

Ramen can be made at home in a variety of ways. In a Japanese or Asian grocery store, you can get fresh Korean noodles and make your own broth. Use one of the many instant ramen items on the market; some of them come with their own container, so you don't need a bowl; all you need to do is add hot water. You can even create your own fresh ramen noodles if you're feeling very brave. 

When making new ramen, cook the noodles for one to two minutes, drain, and then stir them into the hot broth. To make instant ramen, just follow the directions on the package. However, it's simple enough to prepare a quick homemade shoyu broth for your instant noodles, which is a substantial improvement over the spice packet.

[pupswithchopsticks]

Beer Braised Pork Belly (Chinese Style) https://pupswithchopsticks.com/chinese-style-beer-braised-pork-belly/?feed_id=4960&_unique_id=656ea5a895124

[awesomechsblog]

China has a rich culinary heritage, and while it’s not traditionally known for pasta in the same way as Italy, it does have its own version of noodle dishes that are quite popular. Here are some common noodle dishes from various regions of China:

1. Chao Mian (Fried Noodles) - Stir-fried wheat noodles with various vegetables, meat, or seafood, often seasoned with soy sauce and sesame oil.

2. Dan Dan Noodles (Dan Dan Mian) - A spicy Sichuan dish featuring wheat noodles topped with a sauce made of sesame paste, chili oil, minced pork, and scallions.

3. Beef Noodle Soup (Niu Rou Mian) - A hearty dish with braised beef, noodles, and a flavorful broth, often garnished with cilantro and pickled mustard greens.

4. Zha Jiang Mian - A popular dish made of thick wheat noodles served with a savory sauce of ground pork, soybeans, and garlic, often topped with diced cucumber and scallions.

5. Noodle Soup (A variety of regional styles) - Most regions have their own take on noodle soup, with different broths and toppings, such as in Lanzhou Beef Noodle Soup, which features hand-pulled noodles in a fragrant beef broth.

6. Cold Noodles (Liang Pi) - A popular dish in the summer, these are wheat or rice-based noodles served cold with a spicy dressing, often topped with vegetables and sometimes meat or egg.

7. Wontons in Noodle Soup (Hong You Chao Shou) - A comforting dish where wontons, typically filled with pork or shrimp, are served in a rich broth with noodles.

8. Suan Ni Bai Rou (Garlic Pork Slices with Noodles) - Sliced pork that is marinated and cooked with garlic, served over noodles, often flavored with soy sauce and sesame oil.

9. Braised Noodles (Lou Mian) - Noodles cooked in a rich, soy-sauce-based savory broth, sometimes served with vegetables and meat.

10. Shanxi Knife-Cut Noodles (Dao Xiao Mian) - Hand-cut noodles from Shanxi province, usually served in broth or with stir-fried ingredients.

These dishes showcase the diverse ways in which noodles are enjoyed in Chinese cuisine, often reflecting regional ingredients and techniques.

[40sandfabulousaf]

大家好! WL and I have known each other for 12 years now. He's Malaysian, but he's worked and lived in Singapore for a very long time. Like us, he's a huge foodie; naturally, I had to introduce him to Song Yue, the restaurant specialising in Taipei-style jia chang bian fan (homestyle cooking). Aside from their specialty dishes, we tried something new because he requested for 1 of Taipei's most famous dish: lu rou fan (braised pork rice). I decided to try it because, why not? Score! The combo of tender pork, crispy egg and rice was perfect. Whilst not the healthiest, it's something I'll want to eat once every few months.

WL is in his 60s and still participates in fitness competitions both locally and regionally. Whilst he has many interests and hobbies, I especially like hearing him talk about exercise because that's when he's most passionate and excited. His most recent craze is learning how to run whilst regulating his heart rate. According to him, the benefits are that he became leaner, has better stamina and the sweat is amazing. He encouraged me to try running. Heck, why not? Since I'm a newbie, I'll start small, maybe 5 - 10 minutes of running on top of calisthenics on weekends and work my way up from there.

ML wanted to try a different stall which sells local western style meals, so off we went, with SC and MI. I ordered their panfried salmon, which comes with salad and crinkle cut fries. Unlike other stalls, customers cannot choose their sides. The salad and fries were good - lime juice was used as a dressing and it was refreshing. The fries were crispy on the outside and soft and fluffy on the inside. Unfortunately they overcooked the salmon. It was too dry and I didn't know they would pour sauce all over it. Overall the meal was okay, saved by the salad and fries, but I didn't like the salmon.

I no longer post about my simple breakfasts out of compassion for Palestinians as often but I continue to have them. By now I've run out of things to say. The official death toll arising from Israel's genocide in Gaza has crossed 40,000 in less than a year. This doesn't take into account those buried under rubble and excess deaths arising from malnutrition, lack of medical care and diseases. To me, the ceasefire talks are just wayang (an act). How can certain parties be sincere about wanting to put an end to the war when they keep supplying weapons to Israel?

How quickly the weekend has come and gone. Where did all the time go? We're also entering September next week. It doesn't seem that long ago when we ushered in 2024 and celebrated Chinese New Year. Time whizzes by when we're busy. In a way, I kinda look forward to the end of the year when it's more relaxing at work and everyone is in a celebratory mood. I need a break. 下次见！

[chennaitop10]

The Allure of Chinese Restaurants: A Culinary Journey

Chinese cuisine, renowned for its rich flavors, diverse ingredients, and unique cooking techniques, has captivated food enthusiasts worldwide. Chinese restaurants, whether small family-run establishments or upscale dining venues, offer an array of dishes that cater to various tastes and preferences. This article delves into the allure of Chinese restaurants, exploring their history, popular dishes, and what makes them a beloved choice for diners everywhere.

A Brief History of Chinese Restaurants

Chinese cuisine dates back thousands of years, with a history that reflects the country’s vast geography and cultural diversity. The first Chinese restaurants in the Western world appeared in the mid-19th century, coinciding with Chinese immigration during the Gold Rush era in the United States. These early establishments served basic dishes to Chinese laborers and eventually gained popularity among the broader population.

Over time, Chinese restaurants evolved, adapting traditional recipes to local tastes while maintaining the essence of authentic Chinese cooking. Today, they are a staple in cities around the globe, offering a culinary bridge between East and West.Explore the top 10 Chinese restaurants in Chennai for an unforgettable dining experience, offering authentic flavors and exceptional dishes. Discover your new favorite spot today

Popular Dishes and Regional Varieties

Chinese cuisine is incredibly diverse, with each region boasting its own specialties. Here are some popular dishes and their regional origins:

Dim Sum (Cantonese Cuisine): Originating from Guangdong province, dim sum consists of small bite-sized portions served in steamer baskets or on small plates. Popular items include dumplings, buns, and rolls, often enjoyed during brunch with tea.

Peking Duck (Beijing Cuisine): A famous dish from Beijing, Peking duck is known for its crispy skin and tender meat. The duck is traditionally roasted and served with pancakes, hoisin sauce, and sliced scallions.

Kung Pao Chicken (Sichuan Cuisine): This spicy stir-fry dish features chicken, peanuts, vegetables, and chili peppers. It hails from Sichuan province, renowned for its bold and fiery flavors.

Xiaolongbao (Shanghai Cuisine): Also known as soup dumplings, xiaolongbao are steamed buns filled with meat and a flavorful broth. They are a beloved delicacy in Shanghai and beyond.

Mapo Tofu (Sichuan Cuisine): A spicy and savory dish made with tofu, ground pork, and fermented bean paste, mapo tofu is a staple of Sichuan cuisine, known for its numbing heat from Sichuan peppercorns.

The Dining Experience

Chinese restaurants offer a unique dining experience that sets them apart from other culinary establishments. Key elements include:

Family-Style Dining: Meals are often served family-style, with dishes placed in the center of the table for everyone to share. This encourages communal eating and allows diners to sample a variety of flavors.

Dim Sum and Hot Pot: Dim sum brunches and hot pot dinners are interactive dining experiences where guests can choose and cook their food at the table. These meals are social and engaging, making them perfect for group gatherings.

Elegant Tea Service: Tea is an integral part of Chinese dining. Many restaurants offer a selection of fine teas, served in traditional teapots and cups, enhancing the overall dining experience.

Ingredients and Cooking Techniques

Chinese cuisine emphasizes fresh ingredients, balance, and harmony in flavors. Common ingredients include rice, noodles, vegetables, tofu, seafood, and various meats. Traditional cooking techniques such as stir-frying, steaming, braising, and deep-frying are employed to create dishes with distinct textures and tastes.

The use of sauces and seasonings like soy sauce, oyster sauce, ginger, garlic, and star anise adds depth and complexity to the dishes. Additionally, regional spices and herbs contribute to the unique flavor profiles of each cuisine type.

Modern Adaptations and Fusion Cuisine

As Chinese cuisine continues to spread globally, many chefs are experimenting with modern adaptations and fusion cuisine. This creative approach blends traditional Chinese flavors with elements from other culinary traditions, resulting in innovative and exciting dishes. Fusion restaurants often feature items like Chinese tacos, sushi rolls with Chinese ingredients, and hybrid desserts that combine Eastern and Western sweets.

Conclusion

Chinese restaurants offer a delightful and immersive culinary experience, showcasing the rich heritage and diverse flavors of Chinese cuisine. Whether you’re savoring dim sum, indulging in a flavorful stir-fry, or exploring modern fusion dishes, Chinese restaurants provide a journey through one of the world’s most beloved culinary traditions. Next time you dine out, consider embarking on a gastronomic adventure at a Chinese restaurant and discover the magic of this ancient cuisine.Discover the best Chinese restaurants in Chennai, where authentic flavors and diverse dishes await. Experience the culinary delights that make these spots a must-visit