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Showing results for tags 'Chinese'.
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Driving along North Washington Street in Rockville last night a sign caught my eye: "Bob's Bakery". It was on a papered-over window in the same building and around the corner from Bob's Shanghai 66. A cursory internet search turned up a yellow pages listing and no more. You now know all that I know. Suddenly I've realized that it's been more than a week since I've been to BS66! This is a situation that must be rectified promptly. While there I will ask about the bakery.- 11 replies
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Last night I got takeout from a new Chinese spot in Glover Park called Dumplings and Beyond. It opened recently in the old Shanghai Tea House space. I was seriously blown away. The dumplings were clearly made in-house and were top notch, the sichuan boiled beef in fiery sauce rivaled (or possibly exceeded) Sichuan Jin River, and the garlic eggplant was out of this world. I wish I could have tried more dishes. A huge plus - I asked for both entrees to be extra spicy, and they actually did it. The only gripe I had was that the ratio of authentic dishes to Americanized food was pretty low. (Actually the total number of dishes in general was quite low for a Chinese restaurant) But everything I had was just unbelievably good. They also had some intriguing Chinese casserole dishes with pork rib and meatballs which will definitely be next on my list. I would highly recommend trying this place. -
Everyone has one. A go-to Chinese food place that you go to whenever you have the urge for good Americanized Chinese food. I had one once but it closed 13 years ago. The old Sampan café, back when it was run by Brian. My family went there for 25 years. I haven't found anything close since. Sure, I still by Chinese food, but it is more for simplicities sake. I am generally not happy afterwards, but when you have a bunch of kids, and no time to cook, Chinese food is in the rotation. Flash forward to last night - I had some of the kids playing at an indoor playground while mulling over what to get for dinner. We just did Café Rio and I couldn't stand to have Chick Fil e again. We hadn't done Chinese food in a while, and I wasn't in love with the place we normally go to so I pulled up tripadvisor and searched for restaurants near me. The number 1 restaurant in town, according to the wisdom of the massed happened to be this place. Higher than Ford's. Higher than Thai Basil. I was intrigued. I placed my order and headed over to Airline Pkwy to go pick it up. The place was not that busy but the staff was very friendly and attentive. I ordered: Triple Delight Soup with house made noodles, combination fried rice, governor's chicken (kung pao), and smoked tofu with pork. The food had to travel home for 20 minutes but at the most part it ranged from good to very good. I want to eat there in person sometime and there are a number of interesting things on the menu that I want to try. Something noteable that the meats in the soup and fried rice were actually really good. They actually tasted like meat. Upon completing our meal, my wife commented "Why don't you go here from now on." I agree, I think I will forego any of our other carryout places for this one. I put this out there because I know many of this board's denizens live in the South Riding/Chantilly area. If you do, I encourage you to give them a try and let us know your opinion. -
We went to Oriental East today. At first, we thought we made great time by getting there at 10:50 AM, but it turns out that there was already a line of about 200 people outside, waiting for the restaurant to open. They ran out of tables before we could get a seat, so we had to wait about 30 min for the first round of people to finish eating. Next time, we will be there 30 min prior to opening. Everything was really good, except for the turnip cake, which was too soggy. Oriental East doesn't have any warming mechanism on their cart to keep the dim sum warm, therefore, you have to get there early to get fresh and hot dim sum. -
Shaved as in from the knife straight to the pot? Could you see them do it?? If so, this calls for a road trip... -
When planning our recent NYC jaunt, we remembered reading that the Hong Kong dim sum mini chain, Tim Ho Wan, recently opened a NYC outpost. We'd been to Hong Kong last fall and went twice to one of their outposts there and fell in love with it. So, knowing all of this, we HAD TO GO if we were going to NYC. We tried to get there the first morning we were there. They open at 10AM and we got there at 10:15 and discovered that there was a one to two hour wait. We gave up (trying to get to the nearby Artichoke Basille's Pizza, but there had been a fire there just the night before - there were a bunch of firefighters there getting instructions from the fire marshal to help figure out the source - so sad, we love that place). Rebuffed, we ended up going straight to Die Neue Gallerie and had a wonderful lunch at their Germanic restaurant on site (but that is another post!). So the NEXT day, we got smart and got to Tim Ho Wan by 9:25. We were 9th and 10th in line. Yes, yes, I HATE to wait. But they open at 10:00 and we both really, really wanted to go here so the 35 minute wait was what we had to suffer through to get our fix. Be forewarned, if you want to get in the first seating of the day, you'll probably have to get there early or suffer much longer waits later in the day. We ate our way through the menu, but we ordered two of the baked BBQ pork buns. These are SO MUCH BETTER than steaming them. The NYC version was quite, quite good, though not quiiiiiiite as amazing as those in Hong Kong. Their Deep fried eggplant with shrimp were fine, but I would not bother ordering them again. I wanted the eggplant to have far more crispiness. Their various dumplings are all worth consideration and trying out - we tried many and they were wonderful. I really enjoyed their steamed rice rolls - difficult to eat but very, very good. Their steamed rice with minced beef and pan fried egg was EXCEPTIONAL. The congee, which Hong Kong made me a fan of, with preserved egg was kind of flat. They did not have adequate toppings to doctor up your congee like I expected. I'd certainly go back here. If you can go with a group, you get to try more. And remember, this is the order off the menu on to little sheets of paper place, not the rolling trolley kind of dim some place. It's some seriously good dim sum. Photos- 2 replies
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"She (the dumpling stand owner) also opened a restaurant nearby in a small mall on Kissena several years ago and I can't remember the name, but the dumplings there were lighter and better prepared (& somewhat costlier). I think its still there, but I haven't been since the opening". Well, I made myself curious and decided to check in on this place. First of all, it turns out that Dumpling Galaxy is on Main not Kissena, several blocks past Golden Mall, where her original dumpling stand in the basement remains &, second of all, it appears that a lot has been written about her. Seems that Helen You is now quite a celebrity, with a new cookbook and lots of fans (some of whom I know well & respect). At any rate, here's some reading material on a now famous dumpling maker: Nov 11, 2014 - "Dumpling Galaxy in Queens" by Pete Wells on nytimes.com "The Dumpling Galaxy Cookbook" by Helen You and Max Falkowitz on amazon.com Jun 14, 2017 - "Watch the Story of Dumpling Galaxy's Helen You" by Joe DiStefano on chopsticksandmarrow.com I'm guessing that I may have to go back. -
I hadn't been to North China in 10 or 15 years. The last time I had been there, it was a better-than-average Szechuan place, but nothing terribly out of the ordinary. About a month or two ago, I got a menu from North China in the mail, and I saw that they had a lot of more traditional dishes listed. We decided to try it. We were in for a surprise when we arrived. The restaurant used to have two rooms; now it was down to one. And whereas the decor had been sort of upscale suburban, now it was much more bare-bones. The food was outstanding. We had first-rate ma-po tofu, a very spicy shredded pork and chili appetizer, a sauteed squid dish with shredded pork and finely chopped greens, and a more conventional beef & mixed vegatables dish that was very well prepared. We didn't delve as deeply into the menu was I would have liked, because there were only three of us, one of whom was my son, who is more limited in his tastes than my wife and I. But there was lots of unfamiliar (to me) stuff to try. Fish stomach, anyone? Although one visit isn't enough to base a comparison on, based on what we ate it wouldn't be outrageous to put North China roughly in the same ballpark as Joe's Noodle House. It's certainly a closer-in alternative if you're looking for non-Americanized Chinese food. The address is 7814 Old Georgetown Rd. -
I could not find a thread for this restaurant. I'm curious about it as it's very near my house and it made Sietsema's restaurant guide for 2009. Has anyone been there? Can you recommend any particular dishes? Any other advice? Thanks. -
New, just open for about 8 days so far. The sign says Asian Food but the menu is Chinese. There is one noodle, congee and "Over Bridge Yunan Noodle Coming Soon" manu in a plastic holder on the table, and a spiral bound generic menu listing all the typical dishes of a generic Chinese restaurant menu, more than any one restaurant could possible do well. My strategy woould be to discuss the order with the waiter rather than pick from the huge menu. We tried Congee with dry scallop, oyster and pork thinking that it would be made with dried scallp and fresh oyster. It was made with dried scallop and dried oyster and so was aggressively fishy but the pork element was very good (if a little sparse) and the congee itself was wonderful, better than either Full Key or HECOTB. I had the HK style shrimp dumplings which had a lot of very large dumplings (2 bites per) filled with coarsely chopped shrimp, pork and veggies. But the broth was a little lacking in flavor and the filling bland. If they spice things up it will be a super bowl of soup. I will give them a little time before trying again. I do want to try the Over Bridge Yunan Noodle dishes when the arrive. From a google search, they appear to be hand pulled noodles. No alcohol yet. Open till midnight during the week and 1am on Friday and Saturday. -
"Red Sorghum" is one of the more challenging novels I've ever read. This was 2012 Nobel Laureate Mo Yan's first novel, and remains his most famous - it was made into a film, also called "Red Sorghum," in 1987. As with so many other great works of literature, I'm saying to myself right now, 'There's no way this could be made into a film without losing much of its "guts"' - there's just too much that goes on inside of peoples' heads for it to be conveyed on the big screen. Oh, the story can be told, but not in anything remotely resembling the strange and mysterious narrative penned by Yan. It doesn't even matter if I tell you what the book is about: "Red Sorghum" is narrated by a descendant of a family of sorghum winemakers, and he jumps back-and-forth through time (the duration of the story is about fifty years, from the early 1920s until the 1970s, passing through the Great Leap Forward (perhaps the deadliest event in human history), and ending with the Cultural Revolution), telling the strange and fascinating history of his family, and the hard times and misery they endure, with the red sorghum itself being the only thing (other than the narrator) which links together the tale. Also, don't assume you'll pick up any snippets of real-life history by reading this; you won't. So, even though I just told you what the novel is about, it doesn't make one iota of difference - it's the type of book you *must* read to understand, and it is extremely difficult to get through. It isn't the language that's difficult; it's keeping up with the numerous characters, and adapting to sudden shifts in time (without being told you've shifted in time). I've read tougher books in my life, but probably less than a dozen (and I've read some pretty darned tough books). I highly recommend "Red Sorghum," but it sure isn't for everybody - you have to *want* this novel, and steel yourself for some very complicated and confusing literature. I got to the point where, for the final two-thirds of the book, I was taking notes on the pages - titling every single page with the gist of what happened on it; otherwise, it would have been impossible for me to refer back and find something I needed to find. Is this Nobel-worthy literature? Yes. I understand the Nobel is a lifetime-achievement award, but this is a worthy component of Yan's oeuvre that contributes fully to him winning the Nobel. Writing long-form literature this complex is a skill that I could never possess, so it's difficult for me to even comprehend how someone could write something such as this - it must have taken him forever-and-a-day, and I suspect the reason this was Yan's first novel (at age 31) was that he had spent the past decade thinking about it. My guess is that it's very unlikely that any of our members have read this, but if anyone is out there (even just lurking) who has, I would love to discuss aspects of this novel with you - I read it without any help, and as I post this, I have still yet to read any reviews or critiques of "Red Sorghum." I look forward to doing so, so that I can figure out exactly what in the hell I've spent the past six months reading. Also, don't do what I did (pick the book up only occasionally) - this is a novel that needs to be read continuously; not sporadically. I am *so glad* I decided to take notes (I even bought a second book several months ago, so I could have a new one once I was finished defacing the one I read). -
[posted on eGullet 2003-2004] Tom's April, 2003 review is here. I finally made it to Bambu for a light lunch, and while I found it edible, my meal was very ordinary. The sushi-sashimi lunch special ($8.50) included a pretty good miso soup, with finely cubed, custardy tofu, scallions and a fair amount of dark-green seaweed. The pickled ginger on the fish plank was distressingly pink, and the blandish, powdered wasabi had the texture of thick mashed potatoes. The sashimi consisted of six chunks of good, fresh medium-fatty tuna, presented atop a typically boring pile of seaweed (with sesame seeds/oil and hot pepper flakes); the sushi was one piece of flounder and two pieces of very thick-cut salmon, all fresh, but inexplicably served with no wasabi, and sitting atop poorly vinegared rice; and then there was the unfortunate California Roll, with the usual shreds of pollock, decent avocado and a bit of curiously cranberry-colored fish roe. Nothing was so terribly bad, but there's no reason to go here for sushi when Kotobuki and Makoto are just down the street unless you're driving by and want a quick, low-calorie carryout lunch. The menu also has an odd blend of Chinese and Thai dishes interspersed with the Japanese fare. Cheers, Rocks.
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I was out in Fairfax so I finally stopped in Nanjing Bistro (in the same shopping center as Chuy's). It's supposed to be authentic Nanjing cuisine. The menu I received has lots of pictures, so if you didn't get an authentic looking Chinese menu with pictures, you should request it. I had a cold spicy chicken dish (the sauce is surprisingly sweet with a hint of fishiness, probably from some kind of fish sauce), a bean paste fish filet, and some stirred fried veggies. None of them knocked my socks off but the food is pretty good. -
OK, This was part of a discussion at Dino's last night. Who has the best Peking Duck? Somehow we ruled out Mark's Duck House and Peking Gourmet. Please someone weigh in.... I am in search for a duck fix!
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I was walking back to the office after an almost life-changing Garlic Chicken Lemongrass Banh Mi from Bon Mi (about which I will post separately) and saw out of corner of my eye across Eye Street a restaurant I'd not seen before called Chalin's. Couldn't even discern from the name what cuisine it served so I walked in out of curiousity and found it to be an old-school-looking Chinese restaurant. Lightbulb then went off in my head that it used to be a downtown location for Charlie Chiang's. I would have nothing to post about except that I wound up having a long and delightful conversation with the guy who is managing the restaurant (during the absence of his wife, Jessica Zhang, who is apparently in China visiting family). His name is Kenny Wang and he was a delight. He told me the story of the restaurant's evolution from being part of the "Chiang" chain (I didn't precisely follow it, but I gather that it is now independent of what is left of the "Chiang" dynasty). We got talking about their chef and his reputation locally and among the Chinese diplomatic community and the IMF/World Bank and all kinds of special functions (with suitably exotic menu's) for which he has cooked. This led to him showing me the "Chinese menu" (in English and Mandarin) that, he confided, they give as the ONLY menu for customers they perceive as native Chinese and as one of TWO menu's (that and the regular "American" one) they give to Chinese-Americans. Non-Asian customers just receive the "American menu." I expressed interest in arranging a lunch or dinner for friends or co-workers and Kenny said that the chef would be happy to design a menu to our specifications (the only determinant being how much we wanted to spend per person) and he (with really contagious excitement) pulled out some Chinese language invoices from past events to walk me through some of the dishes we might want to consider (he seemed to think I'd be disinterested in tripe but he was so enthusiastic about it, who knows, I might go for it!). I ate nothing during this visit (rest assured I will when I go back) but what I was struck by (and what led me to post) was the energy and enthusiasm and pride that Kenny exhibited in chatting with me. I can't help but expect that, when I DO dine there (perhaps after prearrangement for some special dishes), it will be a delightful meal. I'm so glad I stuck my head in! -
"At Mas', Jonathan Gold Finds Hearty, Spicy Food Just Like Your Chinese Islamic Mother Used To Make" by Jonathan Gold on latimes.com --- For our Washington, DC contingent: It's coincidental that Jonathan Gold chose to review Mas' this week, because I was just moments away from reporting on a Halal Chinese restaurant on our side of the country: Kabab King, which is on Columbia Pike in Falls Church, directly across the highway from Meaza. Kabab King also serves what they call "Desi Chinese," Desi being an Indian term that means something close to "From Us." I walked into Kabab King, and it seems more Eastern Indian than Chinese, but more than anything else, it seems to be Bangladeshi (don't forget, Bangladesh used to be "East Pakistan" until 1971, when it became an independent nation). They have a lunch buffet, and I'm not going to necessarily recommend the restaurant from what I saw, but it does exist.
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Ignore all of the items in the name of the place, better boba-type drinks can be had in multiple places in the same shopping mall (in fact there are like half a dozen fronting Bellaire, all battling it out, the creamy/tart variety at Sharetea was my winner), the Szechuan dry noodles here are just incredible. Perfect flavor and textural balance--match-stick cucumbers of a nutty, spicy, sauce... I could go on but just go try it. It's also $4.50, so, yeah. The beef noodle soup, pork chop, fried tofu are all very good here as well, but, those noodles tho. -
I was on a trip to NYC with 100+ high schoolers this past weekend. Since we had a huge group and were spending our trip money on Lincoln Center and Broadway shows, this was not a trip for dining experiences. However, we were on our own for an hour for a meal in the Times Square vicinity pre-show, and I looked up quick eats and found Xi'an Famous Foods, where I went with several other of the adults on the trip (menu). There are multiple other locations besides the one we went to. It's a tiny place with very little seating, but they strongly suggest eating in because the noodles won't keep well: "Food tastes best when fresh from the kitchen. When hot noodles cool down, they get bloated, mushy, and oily. If you must take your noodles to go, please at least try the noodles in the store or right out of the to-go containers when it's handed to you, so you can get the best possible Xi'an Famous Foods experience." We got there right at noon and were able to get a few seats. I wasn't sure what to order, so I pulled up this list of recommendations from thrilllist. The hand-pulled noodles were terrific. I had Pork "Zha-Jiang" Hand-Pulled Noodles, and the man behind the counter asked if I wanted them spicy or not (maybe because I'm white, as a nonwhite companion was not asked that, but maybe because he heard me saying that I wasn't going to order the noodles that were specifically listed as spicy, which this wasn't.) I said not too spicy, and that's how he seasoned it - hotter than I usually order, as I stick to mild normally, but not fiery. The noodles were a great texture, and the sauce was absolutely delicious, with bits of ground pork throughout, and slivers of cucumber (which were a nice cooling contrast), chives, and celery. One of the other folks in our party had the Spicy Cumin Lamb Hand-Ripped Noodles, and said it was one of the top 10 noodle dishes he's had. Another person had rice cake with honey and loved it - sticky rice with dates and (I think) sweet beans, wrapped in bamboo (or lotus?) leaves, drizzled with honey, but not outrageously sweet, he said.-
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I've eaten at House of Dynasty in the past -- it's 25 years old, and deserves mention in the "Oldest Restaurants" thread. I used to live closer, but I think it's been a good 10 years since I've been there. It hasn't changed much, and that's a good thing. The location is right across from Hayfield High School in the Hayfield Shopping Center at 7550 Telegraph Road. Web site is http://www.houseofdynasty.com/ This is Americanized Chinese fare, with waiters in gold paisley vests and food glistening with MSG. It is a comfortable dining room, with one section raised a bit off to the side. The lighting and decor are very nice for a neighborhood Chinese restaurant, and somewhat upgraded over what I remembered from 10 or 20 years ago. Carry out has it's own section and door on the other side. There is a full bar with all of the "tiki" drinks like Suffering Bastard and the like. The wine and beer list is spare, but you can certainly get a Tsing Tao beer or a bottle of Columbia Crest chardonnay ($18.95) to accompany the meal. I was struck by the quality of the gratis tea, which had a light red color and an incredible perfume. I asked the waitress what it was and she said "oolong" but I've never had a cup of tea this good in any restaurant. And I had three cups tonight. Lady Kibbee and I started with the lettuce-wrapped shrimp for two, a steal at $6.50. First came two warm towels for freshening up, and then out came a fresh cup of iceberg lettuce (times 2) came a large portion of chopped shrimp with veggies and spices. I would have that dish over and over again, or maybe even mix in the lettuce wrapped chicken. Next came a small shot glass filled with lemon sorbet to cleanse the palate, which has now been a tradition for 25 years at this place. Our mains were the Shrimp and Scallop Hunan style for Lady Kibbee and the Crispy Shredded Beef for me. When asked how much spice we wanted on a scale of 1-5, Lady Kibbee said 1 and I said 3, but our dishes came out the reverse. Nonetheless, they were quite good. Her shrimp were the size of small lobster tails and the freshness of the ingredients and the flavor were really good. My beef was crispy and satisfying, with a nice crunch giving way to a tender, beefy interior on each bite. My sauce was a bit sweet, which is typical of the Americanized style, but for about $16, I had a better and more abundant plate of beef than you can get at Morton's for 3-4 times the price. There was way too much food for normal adults to eat, but we soldiered through it and our tummies are full. Out came another plate of hot towels, along with fortune cookies, and our total with a bottle of chardonnay, tax and tip was about $70. I'm sorry that I've wasted time and resources on many other Americanized Chinese restaurants around northern Virginia without having returned to this gem in the past 10+ years. I won't be making that mistake again anytime soon. -
Little man requested Chinese food and the only criterion was to try a "new place," or "somewhere we haven't been before." Seeing this place in the Washington Chinese newspaper recently, I thought this would be a good candidate. Good signs: specials written in Chinese on a white board, mostly Chinese families, busy on Friday night with mostly Chinese families, Chinese families sharing a big round table, fish tanks, lots of clay pots and roast animals on tables, and good-looking roast ducks, chicken, pigs, and porks hanging on a window. Not so good signs: the prices. Little man and I shared: half roast duck ($12.50), stir-fry snow pea shoots ($14.95), vegetarian egg rolls ($2.45), and kingdom style pork chops ($12.95). We had more than half of each entree for leftovers, but even so, I had a little bit of sticker shock. I did really like their rendition of Kingdom Pork Chops. It was nicely sweet and sour, with a nice, slightly crispness to them. Little man's favorite tonight. The pea shoots are out of season, so it was slightly tough, but still good, even if a bit pricey. The duck was fine. I think XO or Golden Hong Kong has a slight edge to this duck. I didn't get to ask any questions about the chef or when they opened, as they were swamped tonight, but little man placed this restaurant in his top-eateries list. So we will be coming back. It is a great option for those living close to here. Taste @ Hong Kong (Ignore the wrong Chinese characters on the website's main page. The ones I used match those shown in the picture.)
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The Glatt Chinese place (Royal Dragon) has been pretty bad the few times I've eaten there. (My brother is Orthodox and doesn't live in a community with a Kosher Chinese restaurant, so it's a big thing for him to get it when he's visiting me.) Not recommended unless you're Orthodox. Gloppy and tasteless. I read a fascinating story about the history and Kosher duck scandal at this restaurant recently. It's in The Fortune Cookie Chronicles by Jennifer 8. Lee. It's in the chapter on why Chinese food is the chosen food of the Chosen People. Highly, highly recommended reading. But not highly recommended eating. Do stop in Koshermart for some of their handmade pita bread if you're over at Coaches, though. That pita bread definitely gets my blessing. -
You know, I just don't love cold, steamed, Chinese chicken, no matter what the prep is. I like it, but I don't love it, and it's one of the few things I actively avoid - maybe because it's often served at refrigerator temperature rather than "slightly warm," and the fat (whatever's not strained) seems to stay slightly congealed and I'm not a big Chicken Fat guy.
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I don't think there is any decent xlb in the DMV area and certainly not something close to the quality of Ding Tai Feng. I recently had Joe's Shanghai when I visited NYC and even those xlb didn't taste authentic since they used chicken gelatin broth rather than pork gelatin broth. The only way to satisfy my craving while living in VA is to get the Wei Chuan brand xlb from Asian store (its the one that said Nan Xiang pork http://www.weichuanusa.com/a_product_new.htm ) and gently steam it in a bamboo steamer over wet paper towel or cabbage leaves. Dip them in some black vinegar and shredded ginger concoction and they are the best frozen xlb I have ever had, not saying much, but I have to make do with whatever is available.
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For those who are not a fan of Mark's Duck House but are a fan of Cantonese cooking in the Falls Church area, there is a little, hidden alternative pretty much right across the street. Open since February of this year, XO Taste has the hanging poultry & ducks, roast pork, and other familiar Cantonese dishes on an expansive menu, BUT in a much, much cleaner and brighter setting. Today's Pipa Duck was the highlight of the evening, nicely roasted, although slightly fatty still, crispy skin, with great juice and marinated flavor. The bonus was that it was not too salty or dry, as served at some places. They also had a great array of congee, so my friend and I went with the traditional Thousand year old eggs with pork congee. Again, not too salty, but not as thick as other Cantonese restaurants--this dish was every bit as comforting as good congee should be. The pork had a nice salty kick to it, but not overbearing. The only miss of the evening was the Seafood in XO sauce, since they didn't use a lot of sauce, and the kitchen used too much yellow chives and onions, and not enough seafood. But it's XO sauce! All this came to around $32, which is probably a bit pricier than some of its Cantonese counterparts, but for the atmosphere and complimentary sweet red bean soup dessert, I'd come here again. Especially to explore more parts of the menu. And those little swimmers in the water tanks towards the back of the restaurant. Most of tonight's diners were Asian families, in case you were wondering. Someone on one of the area chats asked if the reviewer had gone before, so it's on some people's radars. Hopefully it'll be on the area food critics' radars soon too. 6124 Arlington Blvd. Falls Church, VA 22044
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For whatever reason, I have the occasional desire for General Tso's Chicken, kind of like an occasional desire for a greasy hamburger or a good old fashioned meatloaf. I tried to do a little research and found out that there really was a 19th century Chinese general from Hunan named TSO T'sung-t'ang (1812-1885), but this Web site connects him with chicken in no way, and suggests that the chicken dish was invented in New York by Chef Peng in the 1970s.... http://www.echonyc.com/~erich/tso.htm I would like to throw this out to the throngs of experts who frequent this site to see if any of you have any alternative thoughts to offer. It doesn't appear to be genuinely Chinese cuisine, but even at genuine Chinese restaurants they offer it on the list of "specials" that Americans gravitate toward....at a local Chinese restaurant that is so awful I never eat there anymore, they offer "Mrs. Tso's Chicken" which is chunks of white meat sauteed in a brown sauce. Yawn....! Anyone know of any particularly excellent renditions out there?
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