Chinese Food Around the World

[StephenB]

Here is an article from the NY Times that I found interesting:

http://www.nytimes.com/2005/09/21/dining/21chin.html

It's about the variations in Chinese food around the world. I don't think it's generally understood how important indigenous ingredients and cooking styles are to Chinese food.

I was particularly stuck by the assertion at the end that in Chinese food, rice is what you eat, everything else is a side dish. I know that's true in Japan, but what about China? Our recent wonderful meals at TemptAsian would argue otherwise.

There are some Indian-Chinese places in the DC area. What about Caribbean-Chinese? Or other combinations?

JohnB: What about a DR.COM exploration of hyphenated Chinese food?

[Kanishka]

There are some Indian-Chinese places in the DC area.  What about Caribbean-Chinese? Or other combinations?

JohnB:  What about a DR.COM exploration of hyphenated Chinese food?

There are Indian Chinese AKA Hakka Chinese places in the DC area? I knew there were some in NYC, but have never heard of DC spots. Please tell -- that's a craving that's particularly hard to scratch.

Edited September 26, 2005 by Kanishka

[bilrus]

There are Indian Chinese AKA Hakka Chinese places in the DC area? I knew there were some in NYC, but have never heard of DC spots. Please tell -- that's a craving that's particularly hard to scratch.

Minerva has a number of dishes that fall into this category. In fact this topic recently came up on a short thread on Chowhound.

[DonRocks]

There are some Indian-Chinese places in the DC area.  What about Caribbean-Chinese? Or other combinations?

I recently visited Choong Hwa Woon in the heart of Koreatown (Annandale) - a Korean-Chinese restaurant specializing in jja jang myun (noodles in black-bean sauce). It looks gnarly and grodo, but it's really quite mild and satisfying. This place is worth a visit for anyone curious about trying something completely different, but I would stick with this basic dish rather than straying. And if you wear a tie during the meal, be prepared to throw it away after you finish: it's impossible not to splash yourself while slurping the noodles, and it's impossible not to slurp the noodles at least a little bit.

Cheers,

Rocks.

[gnatharobed]

Indian Chinese and Hakka are not the same thing. More than just Hakka Chinese have immigrated to India. And it is this varied Chinese diaspora that has created the Chinese cuisine available in India.