What's your #1 thing at the Chinese ?

[Mikey]

I love my local Chinese buffet's peanut chicken

I could die for that stuff

[kerowack]

Went to a graduation party today and didn't even know the place was a Chinese food place. I basically had a little of every single thing that's been posted about in this thread....two hours later and I'm starving.

[Mikey]

Went to a graduation party today and didn't even know the place was a Chinese food place. I basically had a little of every single thing that's been posted about in this thread....two hours later and I'm starving.

Not starving, just super thirsty --- because Chinese food contains CRAZY amount of salt.

Blows me up afterwards and then Niagara Falls after my water pills kicks in

[samurainoir]

What we consider to be "Chinese" food is often very different from true traditional Chinese cuisine.
The Chinese have changed a lot of dishes to suit Western tastes.

That is absolutely correct. If we look at the art of cooking in the same way Bruce Lee viewed martial arts as a living, evolving form... what I would eat when visiting my grandmother's household in Hong Kong was hugely different from North American restaurants. Lots of steamed things, and I have many fond memories of "helping" her make dumplings, which were steamed or boiled in soup (the boiling had an effect of a burst of flavour when you bit into them, something you won't get in many restaurants these days which fry them).

I was in and around Shanghai in a couple of years ago, and I had to admit I was a little disappointed. Especially compared to Hong Kong cuisine. I'm a real chow-hound, and I'd say some of that might be my "westernized palate" and some of it might be the effects of communism? Chinese cuisine had a chance to really evolve in a parallel stream in Hong Kong as it became a world-class international city separate from mainland China.

There is also opinions (note my bias) that the best chinese cuisine to be had is in Vancouver and the Greater Toronto Area, because of their huge chinese immigrant populations. The fried food we get in our chinese restaurants here in Canada is certainly not necessarily the norm of childhood visits to Hong Kong in my memory. I know I'm always wondering how Worchester Sauce and Mayonaise became a staple at Dim Sum here in Canada.

When dining at chinese restaurants with my relatives, they are constantly making fun of my love of General Tao Chicken... which they considered "Gwailo" food.

Fish soaking in oil and chills... some might consider the idea disgusting, but I find it absolutely delicious. From Asian Legend on Dundas West (considered "Old Chinatown" in Toronto).

[samurainoir]

crispy orange beef. from Spoon and Fork, a westernized "Asian Fusion" chain for the suburban "905" crowd (where I'd take my Quebecois/Irish in-laws to safely experience "culture" within their own community)

[samurainoir]

From my parents 45th anniversary banquet a couple of weeks ago. Shrimp "lollipops" on asparagus. with scallops, mushrooms and peas. One a bed of light crispy green "birds nest". at an upscale place in Markham (affluent suburban chinatown north)

In the old days (twenty years ago), the "birds nest" would have been crunchy and heavier, and the shrimp would have been stuffed in crab claws. Despite the sheen of oil, this is considered more contemporary "lighter fare".

[megomania]

From my parents 45th anniversary banquet a couple of weeks ago. Shrimp "lollipops" on asparagus. with scallops, mushrooms and peas. One a bed of crispy green "birds nest"

Now THAT looks like what I'm subjected to when I eat with my Chinese relatives.

One of the most recent times we all went out to eat in Vancouver, BC the waiter set Squab in from of me. With the little beak smiling up at me.

-Chris

[Mikey]

I also love fried dumplings with the sausage meat inside

[cjefferys]

That is absolutely correct. If we look at the art of cooking in the same way Bruce Lee viewed martial arts as a living, evolving form... what I would eat when visiting my grandmother's household in Hong Kong was hugely different from North American restaurants.

---

There is also opinions (note my bias) that the best chinese cuisine to be had is in Vancouver and the Greater Toronto Area, because of their huge chinese immigrant populations. The fried food we get in our chinese restaurants here in Canada is certainly not necessarily the norm of childhood visits to Hong Kong in my memory. I know I'm always wondering how Worchester Sauce and Mayonaise became a staple at Dim Sum here in Canada.

When dining at chinese restaurants with my relatives, they are constantly making fun of my love of General Tao Chicken... which they considered "Gwailo" food.

Fish soaking in oil and chills... some might consider the idea disgusting, but I find it absolutely delicious. From Asian Legend on Dundas West (considered "Old Chinatown" in Toronto).

Yeah, the food I had when I visited Hong Kong was vastly different than the dishes I see at local Chinese restaurants (and much better too). That dish looks pretty good Ed, when I come up and see you next time in TO (hopefully soon!) maybe you could recommend a good place to eat!

[Gorn Captain]

Salmonella. That's the last thing I had from a Chinese restaurant.

The "Two for the price of One" Special!

[Gorn Captain]

I'll have what Samurainoir is having!
That food looks fantastic!

[samurainoir]

Congee Queen, a small chain of mid-level dining (ALWAYS crowded with chinese diners on weekends and most weekday/night lunch and dinners... always a good sign). Located mostly in striking distance of the sprawling suburban "Chinatown North" of Markham (which is ironically my home town, prior to the influx of chinese immigrants, mostly from Hong Kong in the nineties)

Their version of General Tao is perfect... sweet, spicy and crispy. Not dry inside at all.


snow pea leaves, topped with mushroom...