Jump to content

Search the Community

Showing results for tags 'Chinese'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Restaurants, Tourism, and Hotels - USA
    • New York City Restaurants and Dining
    • Los Angeles Restaurants and Dining
    • San Francisco Restaurants and Dining
    • Houston Restaurants and Dining
    • Philadelphia Restaurants and Dining
    • Washington DC Restaurants and Dining
    • Washington, DC Restaurant Openings
    • Baltimore and Annapolis Restaurants and Dining
  • Restaurants, Tourism, and Hotels - International
    • London Restaurants and Dining
    • Paris Restaurants and Dining
  • Shopping and News, Cooking and Booze, Parties and Fun, Travel and Sun
    • Shopping and Cooking
    • News and Media
    • Events and Gatherings
    • Beer, Wine, and Cocktails
    • The Intrepid Traveler
    • Fine Arts And Their Variants
  • Marketplace
  • The Portal

Calendars

There are no results to display.

Categories

  • Los Angeles
    • Northridge
    • Westside
    • Sawtelle
    • Beverly Grove
    • West Hollywood
    • Hancock Park
    • Hollywood
    • Mid
    • Koreatown
    • Los Feliz
    • Silver Lake
    • Westlake
    • Echo Park
    • Downtown
    • Southwest (Convention Center, Staples Center, L.A. Live Complex)
    • Financial District
    • Little Tokyo
    • Arts District
    • Chinatown
    • Venice
    • LAX
    • Southeast Los Angeles
    • Watts
    • Glendale
    • Pasadena
    • Century City
    • Beverly Hills
    • San Gabriel
    • Temple City
    • Santa Monica
    • Culver City
    • Manhattan Beach
    • Thousand Oaks
    • Anaheim
    • Riverside
    • Palm Springs
    • Barbecue
    • Breakfast
    • Chinese
    • Cuban
    • Diners
    • Food Trucks
    • Hamburgers
    • Korean
    • Mexican (and Tex
    • Taiwanese
    • Thai

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

Found 191 results

  1. Guess some of you will be headed down my way now. http://news.fredericksburg.com/businessbrowser/2013/02/14/broker-new-fredericksburg-restaurant-likely-to-draw-from-no-va/
  2. I figure if I'm not exactly clear on this, then it's a good bet others aren't either, so rather than just Googling or asking a friend, I thought I'd make this a public discussion. Can anyone provide a primer (either linking to one, or writing one) that can point out the basic similarities and differences between these two regional cuisines? I kind-of, sort-of get it when I see it, but not really, and I want to dig deeper and learn more. Thanks in advance if anyone can help, Rocks
  3. My parents sold their home of 40 years this past spring, exchanging the hassle of maintaining a 2,000 sf house for the simple life of a 2 br rental at Leisure World. Over the decades, they had not done a good job of curating their possessions, consequently, they were overwhelmed by the decision of what to do with their mountain of stuff. I helped them figure out what to keep (my 8th grade report on the Mayas, with a picture I drew showing how they formed a baby’s head into a point) and what to donate (3 flour sifters). Of course, the final home for the majority of stuff was the MoCo dump on 355. Over the many trips there, I had time to contemplate “Big Wang Cuisine” on the east side of the road, just south of the dump. I speculated a restaurant with a name that, in English, is quite amusing, would be hardcore. The majority of contributors to Yelp confirmed this. Young SB and I went there last week. The restaurant specializes in dry hotpot, which, from what I can tell, is a Szechuan stir-fry. You select what you want from four categories; the categories are priced from $2-$5. We chose beef, pork belly, dried bean curd, bok choy, wide vermicelli, and Tribute vegetable (a hollow-stemmed vegetable that had been dried) and asked for extra spicy. We also got House Special Beef Noodle Soup, a lamb skewer, and a beef skewer. All the dishes were excellent. The hotpot, served with rice, had a lot of chili peppers, Szechwan peppercorns, and oil. The items were cooked well and there was a nice contrast of textures. There was plenty for two. The skewers were juicy; both were spiced with hot pepper and cumin. The lamb was quite fatty and gamy. The soup had a very nice flavor. The restaurant is clean, bright and the service was fine. They give a 5% discount for cash. I’ll go back for the hot pot. Some other diners had ordered the fried pig feet dish and that looked tasty.
  4. Following a tip on CH, I dragged a friend to House of Fortune for lunch today. According to the menu, the former award winning chef from Mr. K is now the chef here. The English menu has some authentic dishes listed as Chef's Specials but there is a separate Chinese menu with no English translation. We ordered a spicy beef noodle soup and spicy fish filet (cooked with sprouts and celery). To me this is the only edible Chinese joint in McLean and a welcome addition but it wasn't great by any stretch of imagination. I will continue to sample their wares but as it stands, it's not a place I would invite Chinese folks from out of town.
  5. I wouldn't be surprised if BA is the best restaurant in McLean (I only frequent Palisades), but have you been to the (very small) Fahrenheit for Sichuan? Just had an excellent meal there.
  6. China Wok in Tyson's corner (next to Marshalls) hired Chef Wang formerly of Hunan Lion. He is not there every night, but when he is, he makes a mean Peking Duck. Call ahead to see if he is working. Plus they deliver Tyson's Corner 8395 Leesburg Pike Vienna, VA 22182 703-893-4488
  7. Thanks for this recommendation, Mark. Went there with the fiancee for lunch over the weekend, and the food was delicious. The ginger-scallion dungeness was particularly good, though it was only recommended when I asked if they had dow miu [pea shoots]. I guess that signified to the older gentleman who took our order [and who had the air of an owner] that we weren't going to ask for lemon chicken or sweet and sour pork or whatever.
  8. I go to A&J in Annandale on a sporadic basis, essentially going either when I suddenly get a craving for their stuff, or if I happen to be in the neighborhood, which is rare. But I was there this weekend with my partner's Chinese teacher for lunch, and we wound up talking about something I had noticed for some time--with one exception, any non-Chinese there were accompanied by Chinese people. I am not sure whether this is because of the location, or because the menu is a bit restricted, or some other reason, but there is really no reason for "foreigners" not to go here, since the food is fantastic. For those not in the know, A&J is a Taiwan-based chain, called "Ban Mu Yuan" in Chinese (means half-acre field) with locations all over Taiwan, Beijing, California, Rockville and Annandale. They are specialists in "small dishes", such as dumplings, noodles, vegetable dishes, etc, though they also have more substantial fare, like pork ribs, fried chicken and other meats with rice. It's all very authentic, and on weekends you can even get Chinese breakfast foods like soy milk and "you tiao" (fried dough sticks). Prices are very good, too, though be warned that they only take cash.
  9. I have not been here yet, but I know there are spicy food-, especially Szechuan food-lovers on this board. So I wanted to bring attention to a new opening of another Szechuan-style cooking in Rockville. Around the corner from the nail tech and nearby Bob's 66 is this new place, with a recent review in the Duowei Times, suggesting to try the "Twice Cooked Pork" because of its twist. Apparently the head chef used to head the kitchen at Joe's Noodle House and is also from Szechuan. If you go, the recommended dessert is the "Taro red date with glutinous rice." The sub-heading relates to the restaurant's Chinese translation. Sounds like a good TMB Rockville or TDT opportunity. 巴山蜀水 Sichuan Pavilion 410 Hungerford Drive Rockville, MD 240-403-7251 M-Thurs: 11:00am-10:00pm F: 11:00am-10:30pm S: 11:30am-10:30pm Sun: 11:30am-10:00pm
  10. Dinner at Sichuan Jin River March 1, 5:30 pm. I will talk to them about dishes that can only be had via pre order. I will set up cold dishes to start. If there is energy for it, I can curate the menu for the entire dinner if there is energy for it. We have room in our car for those coming from Annandale convenient folk. 1. Dean & Kay 4. Eric & Steve 5. Pras
  11. Not sure if this is on anyone's radar, but I discovered this place through another website that shall remain nameless (begins with a Y), but even there, it seems to be flying under the radar except for people of Chinese extraction. Anyway, I decided to check it out last weekend. Here is a synopsis of what I have posted elsewhere: My server seemed eager for me to try some of the Szechuan specialties which are printed in English on both the eat-in menu and take-out menu, rather than the Chinese American menu items (maybe it was because I expressed interest in the crispy pork intestines). Anyway, the menu has a section with "Szechuan and Country Style Entrees" and "Szechuan Chef's Specials, Appetizers and Cold Dishes". I stuck with the appetizers: String Beans in Ginger Sauce, Shrimp with Scallion Sauce, Dan Dan Spicy Noodle with Minced Pork, Steam Dumplings in Red Hot Sauce, and Sauteed Duck Eggs with Green Pepper. I definitely got the lip and tongue numbing sensation caused by Szechuan peppercorns. Personally, I thought the steamed dumplings were the tastiest of the lot. The dumplings themselves were a slightly thinner versions of pot stickers/gyoza. The duck eggs were what are sometimes known as thousand-year-old-eggs, century eggs, etc. and the green pepper was actually jalapenos. Although I didn't try any of the mains from the Szechuanese menu, it included such Szechuan staples as Double Cooked Pork and Ma Po Tofu in addition to more interesting sounding items such as Lamb with Cumin and Shredded Duck with Szechuan Sauce. But, to add another twist, there is yet another menu of specialties (on a separate menu) from Xi'an called Rouga Mo. These are like muffins/biscuits/flat bread split down the middle and filled with pork that's been cooked with five spice powder. According to my waiter this is what a lot of what the Chinese clientele (the majority of the diners) come to order. That and Chengdu Spicy Noodles. He was kind enough to offer me one on the house, and it certainly would make for a great lunch/snack.
  12. This restaurant is in soft-opening mode still with little web presence and a limited menu (not all the items on the printed menu are available yet)...that being said I think it is a game changer for the miserable state of dumplings in Alexandria. We went on a Sunday morning and had the following: Pork Soup Dumplings(XLB) --- I thought these were better than the XLB at all the Rockville joints. Great flavor to the soup--perfect mix of fat and meat. Thin delicate wrapper, yet sturdy enough not to tear when removing it from steamer basket. Steamed shrimp (har gow)--crisp shrimp, well made tapioca wrapper, held up without becoming mushy Scallion Pancake--were fine--Ive had better--less flaky and more flat Pan Fried Buns with egg and Chive--these were deep fried and tasty with fresh chives Pan Fried Buns with shrimp and Chives-- These were in a har gow style wrapper but pan fried with crispy bottoms--excellent Vegetable Stir Fried Noodles--these were a bust--we wanted something with the hand pulled noodles and these were the only veg option--noodles were good but sauce tasted like it had tomato sauce or ketchup in it--very weird This place is a franchise from NYC and is well reviewed there. I am excited for the full menu and will definitely be back. I think this place is going to be mobbed once fully opened and reviewed in the press. No website yet-- so I am grudgingly putting the yelp link here.
  13. Thought people might be interested to hear about Chef Guo, a new restaurant featuring Chef Guo Wenjun's take on Chinese banquets. This is probably the closest the DC area has had to Chinese fine dining, and I'm interested to see how it fares. The chef serves a selection of two tasting menus, the Banquet of Eternal Bliss Hot Pot ($68 lunch, $98 dinner), and the Banquet of Peace and Prosperity ($158 dinner only), both of which feature 10+ courses in the style of imperial cuisine. Scroll through the website to see the full menus, pictures of the dishes, and a press release detailing the overall concept. So far there hasn't been much buzz about this place outside of the Chinese community, but some friends who have gone reported it to be luxurious, visually and conceptually unique, and a lot of (too much?) food, mostly very good to excellent. There seems to be a mix of traditional cuisine and modern/Western techniques. If I understand correctly, the dinner they attended was a special event combining dishes from both menus, with all of the guests at a shared table and Chef Guo himself coming out between each course to explain the concept behind the dish (in Chinese); it's not clear to me how different the experience will be once the restaurant gets settled in, but from their website it seems like they are definitely interested in catering to non-Chinese clientele as well.
  14. Mama Chang is supposedly a celebration of the culinary contribution of the Chang's female relatives. I think that's all PR b.s. Nevertheless, it's a bright and airy restaurant with the currently popular cement floors. The staff is bilingual and generally young. So how is it they can completely botch a menu description? Cumin duck wings and legs turns out to be wings and feet. Duck feet that's fried is very difficult to eat - the skin is tethered to the bone and hard to gnaw off. If you like chicken feet and you like to work hard for tiny morsels, this might be worth a try. I think the flavor is good but you'll have to eat with your hands and don't mind ending up with a plate of gnawed bones in front you. The Chinese description simply said "parts" so no way to know that you're getting some webby fried feet. Even the wings are scrawny - not much meat at all (certainly not as much as chicken wings). The pan fried fluffy vegetable bao is fine - note there're lots of sesame seeds on the bottom. The filling is mostly leeks and shitake mushroom. You can buy shen jian bao of equal quality in the freezer section of Chinese markets. The pan-fried noodles with vegetables was a let-down for me. They don't use egg noodles like at Cantonese restaurants. The veggies consist of mostly snap peas - something not really used in traditional Chinese cooking and which I don't particularly like. The thick noodles were okay, the saucing nothing special. This restaurant could be good. I just need to order differently next time. If anyone's interested in going as a group - post here or shoot me a message.
  15. Today, after discovering that Myanmar was locked and dark (I'm 0 for 2 on my lunch attempts this week), I remembered this post and set out to find Miu Kee. I ended up at Vinh Kee, on Route 50 at Graham Rd. (same shopping center as Pho 75, but facing 50). We started with steamed dumplings, and although the dough was kind of tough, the dumplings were tasty. I had shrimp with Chinese broccoli and my husband had shrimp with spicy salt. Both were so good my husband is already talking about going back.
  16. I wanted to post this in case anyone had a chance to check this place out tonight and report back. The advertisement and initial report in the Chinese newspaper made it sound wonderful and a great replacement for what Bob's 88 Shabu Shabu could have been. The newspaper reports that this place is opened by Mr. Liu of Chengdu Xiaoguan (Cheng du little cafe), but I can't recall if this is the chinese name of Hong Kong Palace right now -- could someone verify? Anyway, the newpaper reports that all the stocks are homemade and there are various stock options to choose from (chicken, fish, red meat-based). Also lots of spiciness involved. The hot pot is from 3:00pm onwards, but no price is given in this report. The newspaper also reports that the owner went back to China last year for two month and ate at various hot pot place in Chengdu and Chongqing. Chinese name: Old Liu's Hot Pot City (Lao Liu Huo Guo Chen) English name: Uncle Liu's Hot Pot 2972 Gallows Road Falls Church, Virginia 703-560-6868 Buffet from 11:00am to 3:00pm Hot pot from 3:00pm to 12midnight *Don - if this is posted anywhere, could you merge it? Thanks.
  17. LaoMa SPicy 110 Odendhal Ave Ste 108 Gaithersburg, MD 20877 99 Ranch Market was a staple in my life in LA. But, I have not been in in one since moving to the DC area in 1999. I found out about one here in Gaithersburg from the board and I put it on my list of things to check out. So this week, in preparation for our last duck dinner, I decided to go there an see what was on offer. Looking for a place for lunch before, LaoMa spicy popped up sand is located inside 99 Ranch so off I went. This is a food court stand with two refrigerated stations, one for veggies and the other for meat. I ordered a meat lovers and was watching as the cook started to assemble the raw ingredients. They had duck blood and gizzards on the meat side so I asked him if I got those in my bowl and he looked surprised at my interest in the 'odd' stuff. He said yes (Unfortunately ,there was none in the bowl I got) The cashier to led me to take a seat and she would bring it over. What I got was a metal bowl with a pretty huge portion of stir fried meats and veggies swimming on a spicy soup broth. I later realized that I could have added noodles which I probably will do next time. The meats included 4 large meatballs, a bunch of tripe, lots of shreds of pork and more, with the veggies leaning to green onion, nappa cabbage. There was a smattering of glass noodles. All were tasty and not overcooked. It definitely skewed meaty. But the star of the show was the broth. Brilliant red from chilies and chile paste, this was a very hot soup indeed, richly flavored from simmering the ingredients in it after they were quickly stir fried. I picked up the bowl in the end to slurp down every drop and my mouth burned for a good while after. Looking at the online menu, I see that they have a bowl for two where you pick 8 veggies and 6 meats for $25.99 and a few other dishes. Dumplings as well. I was too full to try anything else from the food stands: the BBQ looked good, the dimsum servicable and he cooked dishes not so good. Just wish it wasn't so far away. It is part of a chain based in New York City and associated with a chain in China. 99 Ranch has incredible produce and seafood but it is not as large as Super H in Fairfax City. Well worth the trip especially if you toss in a meal at LaoMa
  18. Peking Gourmet Inn is out in Falls Church/Bailey's Crossroads. IIRC It was a favorite of Pres. Bush (41). I have mostly had lunch specials there, which are usually not too bad. The Kung Pao is not too oily and not overly sauced. We do carryout for lunch from there fairly oftent - Some of my coworker's favorites include the Szechuan Beef Proper, Jade Chicken, and Fresh Garlic Chicken. Based on my semi-recent meals at both City Lights and Meiwah (neither one was very good - City Lights was horrible), Peking Gourmet is the better choice. That being said, I prefer Full Kee (Bailey's Crossroads location).
  19. Convinced DH to drive to the H Mart in Wheaton, only to discover that they were out of the main thing we came for (Laoganma’s Spicy Chili Crisp). But I have jury duty tomorrow and probably Wed, so I figured I’d search for it in Chinatown if there were any Asian markets left. Any recs (positive or negative)? In other news, Bantam King and Red Apron have joined Oyamel (at the bar) on my great juror lunch spots list! Which is handy since I got stuck with both DC and fed summons almost back-to-back.
  20. Hunan Number One in Clarendon has been doing this for quite a while, and their "happy hour" lasts all day long. The food's not bad, either, for Americanized "Chinese" food (though, the quality can vary, depending, I guess, on who's manning the wok).
  21. Did a quick run through here for lunch yesterday. They've just opened, so not everything is available, and there's still a bit of chaos in the place. No website yet, but photos of the menu here. Note: this is the location where Lola, the Argentinian cafe used to be. Same shopping plaza as Pita Hut. Parking is limited, and the put up a gate like the RTC across the street (my guess is people were trying to park there and walk across the street.) Two hours free with validation. I had the lunch special with "pork and shrimp" dumplings. Similar in style to China Bistro, but the wrappers were thicker and more doughy. Also, the filling was ground much finer and more dense - it was almost a meatball in the wrapper. Also, for the "cold side" they tried to push a green salad, but I pushed back and they relented with what I think was the chinese-style potato salad, which is shredded potatoes and carrots in vinegar. Tasty, but a strong advantage to China Bistro at the moment. The menu is very extensive for dumplings - almost 40 different stuffings. Also "kabobs" - will have to check that out in the future. Drinks are either bubble tea or sodas from the cooler - they didn't even have hot tea when I was there. Worth keeping an eye on, but nothing compelling yet.
  22. It was the kind of meal where the more we ate the less satisified I felt, resulting in eating too much yet still alking away wanting a good dim su meal. The tarts, fresh out of the oven and still hot were a treat. Service was spotty.
  23. As a Hong Kong native, I'm pleased to report that dinner at Tiger Fork was a satisfying taste of home for me. The combination of technique and ingredient quality accounts for much of the positive experience. Cantonese food in East Asia (and, for that matter, in Vancouver, Toronto, SF, and NYC) is represented across the full price spectrum. In the DC area, I feel that most Chinese cooking available to us is clustered around a relatively low price point. The Source comes to mind as an exception, but I've always found their interpretations to be too muted in flavor. In interviews, the team behind Tiger Fork talk about research trips to Hong Kong and the menu reads like a collection of their favorite finds. Nothing wrong with that. There's a focus on dai pai dong (street-side food stalls) classics, with some dim sum and HK BBQ thrown in. They really did their homework; I think the flavors and textures are pretty spot-on. Cheung Fun with Shrimp and Flowering Chives and the "Kowloon Buns" showed expert dough technique: chewy but not tough. The cauliflower part of the Chinese Cauliflower dish was unremarkable, but the star was copious stir fried flowering chives which were crisp and fragrant and just the right amount of oily. The BBQ Plate of pork belly, char siu (why do so many restaurants, including this one, spell it "char sui" on their menus?), and soya chicken showed textbook preparation, but was elevated by use of high quality cuts. Minor nit: the char siu marinade tastes exactly like the jar of Lee Kum Kee I have in my fridge right now. I'll give them the benefit of the doubt that they happened to have perfectly reverse-engineered it for their house-made version! We didn't try any of the (heavily hyped) baijiu cocktails, but the Hong Kong Milk Tea was good: properly strong and not too sweet. We wanted to try the Coconut Rice Cakes for dessert, but they were already sold out at 7pm. The HK Style Egg Tart is, according to the Washingtonian piece on the restaurant, out-sourced to Maria's of Rockville. It's not a great egg tart. (Tiger Fork: if you're reading this, please in-house the next version. I suggest studying the Portuguese egg tart from Fat Rice in Chicago.) Front of house was run perfectly--there were no signs that it was opening week. By the time we left, the bar and dining room were packed. This is a great addition to the local scene and I'm looking forward to trying more of the menu (especially the announced dim sum brunch expansion).
  24. With Rockville a bit of a hike for this father of a one year old, I'm still trying to get a grip on the level of excellence the DC crowd expects from their Chinese cuisine. My education on the finer details is somewhat lacking, but I have spent a LOT of time eating in China (to the tune of 40+ trips to Hong Kong and Shenzhen), so while I'm sometimes fuzzy on the details of how the good stuff got there, I like to think I recognize it when I have it. So I figured I'd share a little place that some of us Charm City Hounds have been frequenting for the past couple of weeks, and see if any of the Chinese fiends here have had a chance to check it out. Crackers and I have been organizing dinners at Grace Garden in Odenton as of late (and who could ask for a lovelier and more capable co-host than Crackers?), and we've been truly impressed by what we've had. It's a completely nondescript strip mall joint that seems to be subsisting on its Americanized carryout menu for the Army base across the street, but they have an authentic menu as well that focuses on the chef's native Cantonese, but also includes some Sichuan and others. We've had tender fish noodles in a velvety, subtle ginger sauce. We've had complex, fiery Sichuan fish with rice powder and crispy fried bones. We've had a sticky rice stuffed steamed duck that redefines the word comforting. We've had sliced pork belly stir-fried with toban djan, pristine baby bok choy with salted fish, salted egg shrimp with a crispy fried exterior and a volcanic head gush, mixed seafood with a superbly balanced hot/sweet XO sauce... I could go on. If it isn't bad form, here's a link to a more complete post with photos: http://www.skilletdoux.com/2008/05/grace-garden.html I'm inclined to think this is a diamond in the rough. Anybody else been there? Grace Garden www.gracegardenchinese.com 1690 Annapolis Rd. Odenton, MD 21113 410-672-3581 Mon - Thu 11:00 AM - 10:00 PM Fri - Sat 11:00 AM - 10:30 PM Sun Closed
×
×
  • Create New...