thread of pictures of real chinese food

That is not going to happen. I have a stomach of steel that will have been acclimated in Taiwan!

i used to just stand up and point at dishes on other people's tables. kinda rude but people didn't seem to mind.

I do this already in Chinese restaurants (the really awesome ones in Montgomery County, MD), so y'know might as well continue. . .

http://www.independent.co.uk/news/science/whats-the-difference-between-a-szechuan-pepper-and-a-vibrator-8809364.html

https://www.youtube.com/watch?v=z9CJqs5s23c

http://www.scmp.com/news/china/article/1308358/confucius-cuisine-takes-sage-whole-new-level

http://i.imgur.com/G0lEF0I.jpg

it's mooncake seaaaaaassooooooooonn

http://i.imgur.com/WlTnmz4.jpg

http://i.imgur.com/yjpzPlK.jpg

http://i.imgur.com/fXiJlXA.jpg

lol http://i.imgur.com/ninukad.jpg http://i.imgur.com/pAKuHwY.jpg

i've never had a good mooncake.

Mooncakes are awesome fuiud

lotus seed paste mooncake==untouchable

I've had chicken feet in black bean sauce. What are other preparations I should be seeking out?

http://www.theatlantic.com/china/archive/2013/09/chinas-newest-innovation-live-crab-vending-machines/279650/

Dowd's cliche of the day: Mooncakes look too good to eat.

i never saw this phenomenon before but everyday when i arrive at work i get off the metro in tianhe and for a couple square kilometers around the metro exit mouth there are people holding signs saying they'll buy mooncake coupons and you can buy the coupons they buy at a discount and regift them, i guess. i'm honestly not sure how it works.

i don't know. i've only eaten one meal in the last three days and am so hungry that i would eat any food product offered to me right now so it's hard to write what i hate about mooncakes but

sometimes too dense, too oily, too sweet but i understand that
there are many types of mooncakes and i've just never had the right kind.

I've never eaten a mooncake for the same reason I've never eaten a rainbow or a unicorn. No matter how hungry I am I could never eat a monet...

oh the pics above are misleading - 99% of mooncakes look like this:

http://i.imgur.com/e10dhqd.jpg

http://js.people.com.cn/forum/upload/day_110901/201109011400013164.jpg

whatever, it was a mooncake that looks like an ASS

http://i.imgur.com/ZF2gKeE.jpg

the classic mooncake for me is the red bean mooncake, limit yourself to a slice every hour or so at minimum. it's dense, yeah, but i dunno, no denser than a dark chocolate tort or piece of fudge. i used to hate the duck egg yolk ones but now i've come to appreciate the yolk. even the lotus paste ones i tolerate

right, i guess the idea is to enjoy them over a longer period of time with bitter hot tea to cut through the sweetness and richness rather than biting into them like a hostess cupcake.

That looks like a cross between a pork pie and these http://static4.depositphotos.com/1005455/276/i/950/depositphotos_2766865-Jelly-fruit.jpg I don't want that...

http://www.smartbeijing.com/blogpix/flyer1358756775.jpg

http://www.gdfs.gov.cn/yswh/UploadFiles_2001/200705/20070514174719918.jpg

艇仔粥

http://online.wsj.com/article/SB10001424127887323595004579065142981469178.html

Hell Yeah

Revisiting the country last year, Mr. Hales managed to train informally in two Dongbei restaurants, in preparation for Blackbrick's late-October opening. "I like to find something new that I can introduce," said Mr. Hales, who has opened two Korean-style restaurants and a food truck in Miami in the last few years. "I'm excited to do it again with Chinese."

But could we get real chinese dudes to do this, not white dudes who backpacked in asia for a month

Thanks

if he at least has a Chinese chef can we give him a partial pass

i think a fusion of cuisines that uses the system or thinking of a mother cuisine to present local products is basically a good idea, whether it's like west coast chefs using japanese-inspired presentation and general approach to seafood or produce, whatever, or even say on the other side japanese chefs using french or general european approaches to japanese foods. but... i feel like in this case you've got guys doing it sort of backwards and trying to work with chinese flavors and tastes and products without being interested in or finding out why the general overall system works, starting with like how a piece of meat is cut, the method of building flavors in a dish beyond just a list of what goes in it, i dunno.

like my boy dyao said it's kind of fucked up and lame to think that it would work, like if a dude claimed, "yeah, i trained informally in a bistro in rouen for two months and now i'm going to take french cuisine to the next level."

i don't know what the nyc or miami chinese dining scene is like but in vancouver at least it's always extra depressing when a place opens up selling DUMPLINGS! and the spurious idea of chinese food brought up to the level of every yaletown/kits small plates place set down in some 1930s art deco in a gentrified chinatown building and a drinks menu that features ginger and longan syrup martinis because there are lots of great and innovative and hey even expensive if you want and hey they even have tasting menus if you want and hey there's a great wine list if you want high end and medium end chinese places within a 20 minute drive or a 5 minute walk depending on where you are.

vancouver does manage to make room for places like bao bei and still maintain the best chinese restaurants in north america though.

i guess i could ease off and say i guess it's cool that these guys would go to harbin and be inspired or something... but this kind of shit is just fucking lame and i can't get behind it.

otm all around

there is something really lame about what i have to assume is a superficial take on a deep cuisine. i want chinese restaurants that bring a mother broth from overseas and that's their one claim to fame. i want pots fermenting somewhere in Humboldt next to weed grows. mostly i want really good actual chinese chefs to get recognition.

not sure if you've had a chance to eat at Mission Chinese Food but imo that's an example of a "creative" take on Sichuan working. I prefer traditional, but I appreciate what he's trying to do. it's not disrespectful (calling out Z&Y at launch was just his way of saying hi) and most of his stuff works.

even so, i wish that 10% of the people that went to Mission Chinese Food would also visit Pot Sticker to have the real thing.

you know, like a food truck, but in chinese

I want to go to Flushing for noodles so bad.

nah you wanna go to flushing for a rack of muslim lamb ribs

http://i975.photobucket.com/albums/ae232/daggerlee/null_zps4f7a3d7b.jpg

Well yes, but that is always a true statement unrelated to anything else.

Where do I want to go for noodles?

Maybe the place chinavision was into, that could work.

http://m.yelp.com/biz/king-5-noodle-house-flushing

noodles i think are really easy and satisfying to make at home with limited actual work time and limited ingredients: flour, eggs, bones, meat, things to flavor a broth.

surely just buy the noodles?

I find a lot of noodles to be unexciting but my dirty Beijing mouth will always open for 炸酱面

no. do not just buy noodles. i swear to god. flour, egg, and water and after a few tries, you'll be able to whip it up quicker than it takes a pot of rice to boil and you can start to figure out what you need to do to customize chewiness, experiment with shapes.

the broth is easier to get better than any noodle place and within a batches of noodles, you can produce a noodle that might not be as good as the best places but will definitely be better than storebought and at the very least it's easy to produce a good rustic chewy noodle that's incredibly satisfying with a bowl of beef broth with a handful of cilantro and green onion on top or with like fried tomato and egg or other simple dish.

braising beef and putting big chewy noodles into the pot is nearly impossible to screw up and is an amazing meal. same with fat flat noodles and fried tomato and egg. cannot go wrong.

http://img6.ph.126.net/g8-V45ZU00gEsXCuHzLToA==/1296755217723776966.jpg

All hail thick chewy noodles, death to mushy flabby noodles

http://big5.citygf.com/FD/014001/200909/W020090907378336412629.jpg

i hope that picture works but if not

http://big5.citygf.com/FD/014001/200909/t20090907_116849.html

濑粉 làifěn or laaih fun??? it's starchy and savory thick like campbells cream of chicken soup

Is that hot or cold? Looks awesome either way.