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delicatelythoughtfulpatrol · 4 years

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一本风靡美国70年的英文中餐菜谱，附菜名翻译一览

今天介绍一本最早的英文中餐菜谱——《中国食谱 - How to cook and eat in Chinses》，一本风靡美国70年的中国菜谱！

1945年出版时就是英文版。学翻译的小伙伴不妨看看这篇文章涨涨知识。

先来说说这本神奇的菜谱——《中国食谱 - How to cook and eat in Chinses》，作者杨步伟。

菜名和菜谱

这本菜谱兼容南北，既有大肉也有小菜，面食，火锅，大部分都是寻常家里饭桌上能见到的。也有"炒蒲公英"，"涨蛋"，"橘羹"这些我闻所未闻的。

这些菜谱详细到所有配料的精确配比，分量，解释起饮食习俗来也深入浅出，这是中国人所不习惯的表达方式，却也是它能在西方迅速被接受的重要原因。

另外，值得一提的是，书里的示意图很像老教科书里的生物解剖图，但因为解释的是滚刀��的技巧，握筷子的手势，显得严谨又很可爱。

正如胡适的预测，stir-fry等词在现在的中餐馆和烹饪教材里随处可见，却没想过最初的翻译就出自这本书。

《中国食谱 - How to cook and eat in Chinses》，作者杨步伟。杨步伟，一个地道的中国女人。光绪十五年出生。小时候家里人叫她"小三少爷"，调皮贪玩，她说自己天不怕地不怕就只怕鬼，和家里长辈，私塾老师斗智斗勇，拔马尾巴的毛，还打过黎元洪的屁股，十几岁才换了女装。

后和赵元任结婚，育有一女。杨步伟当过女校校长，后来赴日学医，加入过同盟会，又创建医院，开过饭馆，又办清华进城的公交车，又做过手提包卖，后来相夫教子之余写了很多书，其中还有一本风靡欧美几十年的中国菜谱。

这本菜谱是在康奈尔的图书馆偶然被发现的。1945年出版时就是英文版，杨步伟说自己英文一般，这本书是自己写中文版，女儿帮忙翻译，丈夫修改而来的。

她在前言介绍说自己也是伴着"优雅的女人不进厨房的观念"长大的，出国前甚至没有打过一颗蛋，但因为留学期间不喜欢日本菜才学了做菜。学习的方式就是 with an open mind and an open mouth (敢想敢吃敢问)。

胡适作序时说，杨步伟和女儿一起创造的一些新词或术语，终于可以贴切地向外国人解释中国烹饪技艺，比如"Stir-fry"(炒),"Meeting"(烩),"Plunging"(蘸)，大胆预测的话，这也可能对英语词汇产生重要的贡献。

赛珍珠作序说，作为一个不熟悉中国食材和饮食习惯的外国人(其实赛珍珠算大半个中国人)，她通过这种结合了西方生活经验的菜谱写作方式，终于开始了解具体怎么烹饪中餐，和中餐烹饪技巧的精华所在。

民国第一美食博主

《How to cook and eat in Chinese》再版了二十多次，也被翻译成十几种语言。虽然今天的菜谱已经不拘泥于图片和文字，甚至不少美食教程视频都拍的美轮美奂，但杨先生在我心里却是当之无愧的民国美食"博主"第一人。

她说，"美国的烤栗子永远不好吃。有的裂口，有的太生，这是加热不均匀且断断续续导致的。中国的栗子是在沙子里炒的。不断搅动热沙子，这样栗子四面八方的温度都合宜。最后，栗仁又软又香，像是烤得恰到好处的地瓜一样。"

胡适说，"她的几百张菜谱，正如这张用沙子炒栗子的菜谱一样，是无数节俭朴素、心灵手巧的男女思考和尝试的结晶。它们如今被准确地记录在这里，是为了让所有愿意思考和尝试的人获益并感到快乐。"

下面翻译摘录部分她的总结。

中餐的形式

"我们习惯菜佐饭，和美国正好相反，而不是面包佐菜。中国小孩总是喜欢多吃菜少吃饭，就像美国人一样，但其实多吃米饭才会被视作乖巧而有礼貌的行为。"

"湖南，安徽等地通常习惯吃三餐，每餐都有白饭，其他地方早餐会更简单一些，比如把米煮粥，很多外国人去东方以前都没吃过。还有一些地方习惯吃两餐，两餐之间会夹着几次点心，晚上还会有宵夜。比如广东的一些餐馆就会以午茶做的好而出名。"

"参加宴会的时候在别人夹了菜以后动筷子才是礼貌的，主人为了避免礼让尴尬可以在开餐的时候主动给客人夹菜。"

"饭后吃水果是欧洲传来的习惯，中国人是习惯于在两道菜之间吃水果的。"

把中国展示给世界的人

虽然只是一本食谱，赛珍珠却说它值得诺贝尔奖，因为它第一次系统地让美国人知道了中国菜到底是什么味道。

文化的冲击浸透在生活的各个角落，味蕾的感受最能让人记住。他们初到美国，在接受西方异奇的同时用一种直��易懂的方式表达了一句--"这是我们的真故乡味"。

赵元任曾经走遍大半个中国研究各地方言，后来又在加州大学伯克利分校教授中国语文和语言学。这本《中国食谱》在欧美各国流传，是上世纪很多厨师，餐厅老板和家庭主妇的必读书，去年还出版了中文译本。把中国展示给世界的人还有好多好多，今天写下这篇文章是为分享这本有意思的"中国味"，也为向他们致敬。

杨步伟的书

另，杨布伟的三本书里都有赵元任的批注，或补充或感慨，有时候他们一来二去还会在批注里斗嘴，在我看来是最默契的生活情趣。

金婚的时候，杨步伟在庆祝宴上赋诗:"吵吵闹闹五十年，人人都说好姻缘。元任今生欠我业，颠倒阴阳再团圆。"赵元任也和诗一首:"阴阳颠倒又团圆，犹似当年蜜蜜甜。男女平权新世纪，同偕造福为人间。"

最后我又找了一些菜名的翻译供小伙伴参考，下次再遇到老外问这些菜名的翻译，直接甩出英文，让他们惊艳吧，拿走不谢噢~

头盘餐前小品

1.各式刺身拼Sashimi Platter

2.锅贴Pot Sticker

3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot)

4.鸡沙律Chicken Salad

5.酥炸大虾Fried Prawns

6.酥炸生豪Fried Oysters

7.酥炸鲜鱿Fried Squid

8.海哲分蹄Smoked Jelly Fish

9.五香牛展Special Beef

白云凤爪

10.白云凤爪Chicken Leg

11.琥珀合桃House Special Honey Walnuts

12.脆皮春卷Spring Rolls

13.蜜汁叉烧B.B.Q. Pork

汤羹类

1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck

2.红烧鸡丝翅Chicken Shark's Fin Soup

3.竹笙烩生翅Bamboo Shark Fin Soup

4.粟米瑶柱羹Corn with Dry Scallops Soup

5.竹笙海皇羹Bamboo Seafood Soup

6.鸡蓉粟米羹Corn & Chicken Soup

酸辣汤

7.酸辣汤Hot & Sour Soup

8.法国海鲜汤French Style Seafood Soup

9.法国杂菜汤French Style Vegetable Soup

10.杂锦云吞汤Combination Won Ton Soup

11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup

12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green

13.西葫牛肉羹West Lake Beef Soup

14.三丝烩鱼肚Fish Soup

15.蝴蝶海参羹Sea Cucumber Soup

16.四宝豆腐羹Steam Tofu Soup

龙虾蟹类

1.法式咖喱焗龙虾French Curry Lobster

2.法式芝士牛油焗龙虾Cheese Lobster

3.上汤焗龙虾Special Style Lobster

4.蒜茸蒸龙虾Garlic Style Lobster

5.豉椒炒肉蟹Crab

6.上汤姜葱焗蟹Green Onion Crab

椒盐蟹

7.椒盐蟹Spicy Salt Crab

8.粉丝咖喱蟹煲Rice Noodle Curry Crab

虾鲜鱿贝类

1.菜远虾球Shrimp with Tender Green

2.白灼中虾Boil Shrimp

3.点桃虾球Walnut Shrimp

4.油泡虾球Crystal Prawn

5.柠檬虾球Lemon Prawn

6.咕噜虾Sweet & Sour Prawn

7.蒜茸蒸虾Steam Prawn w/ Garlic Sauce

8.四川虾球Szechuan Shrimp

四川虾球

9.豆瓣酱鲜鱿Fresh Squid

10.虾龙糊Shrimp w/ Lobster Sauce

11.韭王象拔蚌Gold Chive Geoduck

12.韭王花枝片Gold Chive Squid

13.椒盐鲜鱿Pepper Salt Fresh Squid

14.豉汁炒三鲜Mixed Seafood w/ Black Bean Sauce

15.马拉盏炒鲜鱿Special Fresh Squid

16.碧绿炒带子Tender Green Scallop

17.双菇鲜带子Mushroom Fresh Scallop

18.豉汁炒大蚬Clam w/ Black Bean Sauce

19.姜葱生豪Oyster w/ Ginger, Green Onion

20.豉汁炒青口Mussel w/ Black Bean Sauce

21.豉汁豆腐蒸带子Tofu Scallop w/ Black Bean Sauce

海鲜鱼类

1.清蒸游水石斑Steam Live Rock Cod

2.清蒸蒜茸带子Steamd Scallop w/ Garlic Sauce

3.豉汁煎焗塘虱Catfish w/ Black Bean Sauce

4.清蒸龙利Flounder

5.清蒸海鲈Fomfret

6.蒸金钱片塘虱Steam Catfish

7.辣汁串烧鱼B & Q Fish Stick w/ Hot Sauce

8.西兰炒雪鱼球Pan Fried Snow Fish w/ Green

9.菜远石斑球Tender Green Rock Cod

10.豉汁石斑球Steam Rock Cod w/ Black Bean Sauce

11.油泡石斑球Crystal Rock Cod

12.川味石斑球Szechuan Rock Cod

酱爆石斑球

13.骨香石斑球Fried Rock Cod Bone

14.咕噜石斑球Sweet & Sour Rock Cod

15.鱼腐扒菜胆Yu Fu w/ Vegetable

鸡鸭鸽

1.脆皮炸子鸡(半)Fried Chicken (Half)

2.红烧石岐项鸽Roast Pigeon

3.豉油皇乳鸽Pigeon w/ Soy Sauce

4.姜葱油淋鸡(半)Green Onion Chicken (Half)

5.北京片皮鸭Peking Duck

6.酸甜明炉烧鸭(半)Roast Duck (Half)

7.柠檬鸡球Lemon Chicken

8.西芹腰果鸡球Vegetable Cashew Chicken

9.咖喱鸡Curry Chicken

10.豉汁炒鸡球Chicken w/ Black Bean Sauce

11.四川炒鸡球Szechuan Chicken

菜远鸡球

12.菜远鸡球Chicken w/ Tender Green

13.宫保鸡球Kung Pao Chicken

14.豉汁黄毛鸡(半)Chicken w/ Soy Sauce

15.咕噜鸡Sweet & Sour Chicken

16.八珍发菜扒鸭(半)Combination Duck (Half)

17.子罗炒鸡片Ginger & Pineapple Chicken

18.游龙戏凤Chicken, Shrimp, Squid w/ Mixed Vegetable

19.龙凤琵琶豆腐Egg, Chicken, Shrimp, Steam Tofu

猪牛肉类

1.酸甜咕噜肉Sweet & Sour Pork

2.菜远炒排骨Spareribs w/ Tender Green

3.豉椒排骨Spareribs w/ Black Bean Sauce

4.凉瓜炆排骨Bitty Melon Spareribs

5.京都骨Peking Spareribs

6.椒盐排骨Pepper Salt Spareribs

7.豉椒焖排骨Spareribs w/ Black Bean, Pepper

8.菜远炒牛肉Broccoli Beef

凉瓜炒牛肉

9.凉瓜炒牛肉Bitty Melon Beef

10.黑椒牛仔骨Black Pepper Short Rib

11.椒盐牛仔骨Pepper Salt Short Rib

12.中式牛柳Chinese Style Beef

13.四川牛肉Szechuan Beef

14.干扁牛柳丝String Beef

15.柠檬牛肉Lemon beef

16.麻婆豆腐Mar-Boh Tofu

煲仔类

1.北菇海参煲Mushroom Sea Cucumber Duck Feet

2.诸诸滑鸡煲Chicken Clay Pot

3.鸡粒咸鱼茄子煲Salt Fish Chicken Egg Plant Clay Pot

4.粉丝虾米杂菜煲Rice Noodle Vegetables Clay Pot

白萝卜炖牛肉

5.罗白牛腩煲Beef Stew w/ Turnip Clay Pot

6.支竹羊腩煲Dry Tofu Lamb Clay Pot

7.火腩生豪煲Roast Pig Oyster Clay Pot

素菜类

1.豪油冬菇Oyster Sauce Mushroom

2.什笙上素Bamboo Vegetable

3.红烧豆腐Fried Tofu

4.炒素丁Vegetable Roll

5.罗汉腐皮卷Vegetable Egg Roll

6.素咕噜肉Vegetarian Sweet and Sour

7.蒸山水豆腐Steam Tofu

8.鲜菇扒菜胆Mushroom Tender Green

鲜菇扒菜胆

9.炒杂菜Mixed Green Tender

10.清炒芥兰Chinese Green Tender

11.盐水菜心Salt Green Tender

12.干扁四季豆String Bean Western Style

13.上汤芥菜胆Mustard Green Tender

炒粉、面、饭

1.龙虾干烧伊面Lobster Teriyaki Noodle

2.上汤龙虾捞面Lobster Noodle

3.杨州炒饭Yang Chow Fried Rice

4.虾仁炒饭Shrimp Fried Rice

5.咸鱼鸡粒炒饭Salted Egg Chicken Fried Rice

6.蕃茄牛肉炒饭Tomato w/ Beef Fried Rice

7.厨师炒饭House Fried Rice

8.生菜丝炒牛肉饭Beef Fried Rice w/ Lettuce

9.招牌炒面House Chow Mein

10.鸡球炒/煎面Chicken Chow Mein

11.蕃茄牛肉炒面Tomato Beef Chow Mein

12.海鲜炒/煎面Seafood Chow Mein

13.虾子姜葱捞面Ginger Green Onion Noodle

干烧伊面

14.干烧伊面Teriyaki Noodle

15.鸡丝上汤窝面Chicken Noodle Soup

16.菜远炒牛河Vegetable Beef Chow Fun

17.豉椒排骨炒河Sparerib w/ Black Bean Chow Fun

18.星洲炒米粉Singapore Noodle (Hot Spice)

19.鸳鸯馒头Shanghai Buns (12)

20.上汤水饺Dumpling Soup

21.上汤云吞Won Ton soup

22.丝苗白饭Steam Rice

甜品

1.雪哈红莲Bird Nest Red Bean Soup

2.椰汁炖雪哈Coconut Bird Nest

3.玫瑰红豆沙Red Bean Soup

椰汁西米露

4.椰汁西米露Coconut Tapioca

5.百年好合Red Bean Fresh Lily Bulb

厨师精选

1.酸甜咕噜肉Sweet & Sour Pork

2.京都骨Peking Spareribs

3.豉椒排骨Sparerbis w/ Black Bean Sauce

4.凉瓜排骨Bitter Melon Spareribs

5.菜远炒排骨Spareribs w/ Tender Green

6.菜远炒牛肉Beef w/ Tender Green

7.豉椒炒牛肉Green Pepper Beef w/ Black Bean Sauce

8.柠檬牛肉Lemon Beef

9.四川牛肉Szechuan Beef

10.辣汁炸鸡腿Fried Chicken Leg w/ Hot Sauce

11.柠檬鸡球Lemon Chicken

12.杂菜鸡球Chicken w/ Mixed Vegetable

13.豉椒炒鸡球Chicken w/ Black Sauce

14.四川炒鸡球Szechuan Chicken

15.咖喱鸡球Curry Chicken

16.菜远炒鸡球Chicken w/ Tender Green

17.宫保鸡球Kung Pao Chicken

腰果鸡球

18.腰果鸡球Cashew Chicken

19.酸甜咕噜鱼Sweet & Sour Fish

20.酸甜咕噜虾Sweet & Sour Shrimp

21.柠檬炒虾球Lemon Shrimp

22.菜远炒虾球Shrimp w/ Vegetable

23.四川炒虾球Szechuan Shrimp

24.四川炒鲜鱿Szechuan Squid

25.豉椒炒鱿Squid w/ Black Bean Sauce

26.红烧豆腐Fried Tofu w/ Tender Green

27.炒杂菜Mixed Vegetable

特价小菜

1.豆腐虾Tofu & Shrimps

2.白灼虾Boiled Prawns

3.椒盐虾Spicy Slat Prawns

4.豉椒虾Black Bean Sauce Prawns

5.滑蛋虾Prawns with Eggs

6.油泡虾Crystal Prawns

7.时菜虾Vegetable Prawns

8.四川虾Szechuan Prawns

9.茄汁虾Prawns with Ketchup

10.豉汁炒蚬Clams Black Bean Sauce

11.时菜斑球Vegetable Rock Cod

12.豉汁斑球Black Bean Sauce Rock Cod

13.椒盐龙利球Pepper Salt Fried Flounder

14.香煎鲫鱼Pan Fried Fish

15.时菜鲜鱿Vegetable & Squid

16.椒盐鲜鱿Salt and Pepper Squid

17.豉椒鲜鱿Black Bean Sauce Squid

18.酥炸鲜鱿Deep Fried Squid

19.四川鸡Szechuan Chicken

20.宫保鸡Kung Pao Chicken

当红炸子鸡

21.当红炸子鸡Crispy Fried Chicken

22.柠檬鸡Lemon Chicken

23.腰果鸡Cashew Nuts Chicken

24.甜酸鸡Sweet & Sour Chicken

25.时菜鸡Vegetable & Chicken

26.咖喱鸡Curry Chicken

27.豉椒鸡Black Bean Sauce Chicken

28.京都上肉排Peking Spareribs

29.椒盐肉排Pepper Salt Fried Spareribs

30.梅菜扣肉Preserved Vegetable & Pork

31.豉汁排骨Black Bean Sauce Spareribs

32.时菜排骨Vegetable & Spareribs

33.蜜汁叉烧B.B.Q. Pork

34.炸菜牛肉Pickled with Beef

35.蒙古牛肉Mongolian Beef

36.姜葱牛肉Ginger & Green Onion Beef

37.豪油牛肉Oyster Sauce Beef

38.时菜牛肉Vegetable & Beef

39.豆腐牛肉Tofu and Beef

40.四川牛肉Szechuan Beef

41.柠檬牛肉Lemon Beef

42.椒盐牛仔骨Pepper Salted Fried Beef Ribs

43.火腩塘虱煲Roasted Pork & Catfish Clay Pot

44.东江豆腐煲Tofu in Clay Pot

45.海鲜煲Seafood in Clay Pot

46.八珍煲Assorted Meat in Clay Pot

47.柱侯牛腩煲Stew Beef Basket

48.鱼香茄子煲Eggplant in Clay Pot

49.虾米粉丝煲Dried Shrimp & Noodle in Clay Pot

50.咸鱼鸡豆腐煲Salted Fish & Chicken Tofu in Clay Pot

51.蒸山水豆腐Steamed Tofu

52.红烧豆腐Braised Tofu

53.麻婆豆腐Bean Sauce Tofu

54.干烧四季豆Braised Green Bean

55.鱼香茄子Braised Egg plant

鱼香茄子

56.蒜茸豆苗Garlic Pea Greens

57.豉汁凉瓜black Bean Sauce & Bitter Melon

58.上汤芥菜胆Mustard Green

59.北菇扒菜胆Mushroom & Vegetable

60.清炒时菜Sautéed Vegetable

61.蒜茸芥兰Garlic & Broccoli

62.豪油芥兰Oyster Sauce Broccoli

63.豪油北菇Oyster Sauce Mushrooms

64.炒什菜Sautéed Assorted Vegetable

2 notes · View notes

foodmento · 5 years

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Pan Fried Pork Buns 101: Step 1: admire fluffy juicy bun Step 2: bite the top off Step 3: pour in vinegar Step 4: eat the whole thing. Step 5: order 3 more. 😋 --- Also don't miss the 'Delicious Pickled Radish' (actually a turnip), one of the staple cold dishes in Shanghai. --- Shen Jian Bao (Pan Fried Shanghai Style Bun) 📍Shanghai No. 1 Seafood Village, San Gabriel #foodmento 💛 (at Shang Hai No.1 上海一號) https://www.instagram.com/p/BygsUGOAqAO/?igshid=140ax1wyg7jqg

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samanthasroberts · 6 years

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Taste it while you can: Shanghai’s vanishing street food

(CNN)To visitors, the draw of Shanghai might be the gleaming skyline, but to born-and-bred locals the charm of the city is street food.

The egg pancake rolling fresh off the pan at wet markets, the steaming baskets of soup dumplings served at local canteens or the pungent stinky tofu in the Old Town alluring every passerby.

While skyscrapers are shooting up in Shanghai, the heartwarming scene of buying and eating from the streets is slowly disappearing.

But you can still taste these classic foods.

Each is deeply loved by proud Shanghai residents.

Ultraviolet in Shanghai — 1 table, 22 courses

Absolute classics

Steamed buns

Quick, yummy and easy to carry, steamed buns are the bagel of the East, only heartier.

Under a layer of soft and puffy dough, there are various fillings — minced pork, chopped vegetables and red bean paste are traditional.

There are a number of street-corner chains in Shanghai (with confusing names such as Babi, Biba, Bibiba). A stop at any of them gets you a fresh bun to brighten up your morning.

Fried pancakes with spring onions

Until about 20 years ago, most traditional alleyways in Shanghai had a fried pancake, or cong you bing stall, at the entrance.

These little round wonders are generously greased and exquisitely layered.

Between the layers lie aromatic spring onions.

One of the most popular stalls is on Xiangyang Nan Lu by lane 578. A local grandmother starts frying every afternoon around 4 p.m.

Egg pancakes

Northerners call them “fried pancakes,” but Shanghainese know them as “egg pancakes.”

It’s like a breakfast burrito.

Jolly street chefs ladle flour mix on a hot pan, swirl it into a perfect circle, break an egg on top, then fill the center with what seems to be a full Chinese breakfast: a Shanghai-style deep-fried dough or a sheet of crispy dough, ham sausages, sweet paste, chili sauce as well as sprinkles of coriander.

Deep-fried stinky tofu

Stinky tofu is like cheese.

You usually have to grow up with it to enjoy it.

It’s best paired with chili paste, sweet bean curd paste or better yet a mixture of the two.

The tofu comes in small cubes and is usually sold in fours.

In a perfect batch, the honey golden tofu pieces are slightly puffed and are still sizzling deliciously.

You can hunt for them in Qibao, a quaint water town on the outskirts of Shanghai that has a buzzing food street selling traditional eats.

Tea eggs

Wonton is the Shanghainese rival to jiao zi dumplings, which are more popular in northern China.

Usually considered a meal rather than a snack, the dainty “little wonton” is a legendary Shanghai street food.

They usually come in batches of eight or 10, filled with half a teaspoonful of minced pork and wrapped with a thinner and smaller pastry than normal wontons

Jixiang Hun Tun (26 Fuxing Xi Lu, near Wulumuqi Nan Lu, Shanghai; +86 21 6437 5947; 24 hours), the emperor of wonton selling, delivers a bowl guaranteed to satisfy.

The brand has a limitless menu that appears to cover every wonton you could possibly imagine.

Ma la tang

It’s hard to find a dish with a more straightforward name: it translates to “numb, spicy and boiling hot.”

From what’s usually a hole in the wall, diners get to choose their own ingredients from a large fridge — meatballs, different meat fillets, leafy green, bean curd products, all sorts of noodles.

Customers hand ingredients to the chef to boil in a large communal pot filled with spices and bone stock.

The cooked meats and vegetables are served in a tongue-numbing broth for eating in or takeaway.

Crayfish

Served in bucket and paired with cold beer, these bright red crustaceans play a leading role in Shanghai’s buzzing street life from spring to early fall.

Purposely bred crayfish are simmered in a broth with chili and abundant spices, then served dry.

Shouning Lu, a small street near People’s Square, has become famous for its crayfish spectacle.

Diners spill out from jam-packed restaurants, sit on tiny plastic stools indoors or outdoors, and order bucket after bucket of the delicacy.

Source: http://allofbeer.com/taste-it-while-you-can-shanghais-vanishing-street-food/

from All of Beer https://allofbeer.wordpress.com/2018/08/18/taste-it-while-you-can-shanghais-vanishing-street-food/

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born-to-make-pirozhki · 7 years

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The Food Eyecatches in Yuri!!! on Ice

So I just noticed that each dish’s name is the in the background of the eyecatches, and I feel silly for not having noticed them before! I’m a huge foodie, so I decided to look into each of the dishes featured during the commercial breaks of the show! Sources, including image sources, are provided at the end of each section.

Episode 1: Pirozhki

Literally meaning “small pies” in Russian, pirozhki (��ирожки) are little pies or buns that can either be baked or fried. They can be stuffed with savory fillings, such as meat, fish, vegetables, or potatoes, or sweet fillings, such as fruit, jam, or cottage cheese. They are often glazed with egg to produce its signature golden brown color. The traditional pirozhki we see in the show appear to be filled with beef and possibly cheese. (x) (x)

Episode 2: Katsudon

Katsudon (カツ丼) is a bowl of rice that is topped with deep-fried pork cutlets, egg, vegetables, and other condiments. The name of the dish is a portmanteau of the Japanese words tonkatsu (豚カツ), meaning “pork cutlet,” and donburi (丼), meaning “rice bowl.” There many different variations of katsudon, and the one that we see in the show is the most well-known, called tamago-toji katsudon (卵とじカツ丼), meaning “egg-bound cutlet bowl.” A modern tradition has developed for students and athletes to eat katsudon the night before a test or sporting event for good luck, or afterwards as a reward, since the Japanese word “katsu” (勝つ) also can mean “to win” or “to be victorious.” (So this is actually not a tradition specific to Yuuri, it’s a Japanese tradition in general.) (x) (x) (x)

Episode 3: Shochu

Shochu (焼酎) (not to be confused with the Korean soju [소주] or the Chinese shaojiu [烧酒]) is an alcoholic beverage typically distilled from rice, but it can also be distilled from a variety of sources including barley, sweet potatoes, and buckwheat (soba). It is typically 25% alcohol by volume, which is stronger than wine and sake, but weaker than whiskey and vodka. It originated in the Japanese region of Kyushu, and the particular shochu pictured here is from the Saga prefecture, which is where Karatsu (the inspiration for Hasetsu) is located. It’s called “Makai heno Izanai” (魔界への誘), meaning “Invitation to Makai,” which is where the demons of Japanese folklore live.

This shochu is produced by using black koji and sweet potatoes; black koji is a kind of mold that’s used to break down the starches in the potatoes so that they can start to ferment into alcohol. The kind of koji used greatly affects the final taste of the shochu, and black koji specifically gives shochu a signature strong aroma and a sweet and mellow taste. You can actually buy this exact shochu at Amazon.jp, though there are several countries they will not ship to, including the US. (The page also includes pictures of the distillery and the production process, so it’s worth checking out regardless!) (x) (x) (x) (x)

Episode 4: Ika Sushi

“Ika” (イカ) is Japanese for “squid.” “Ika sushi” is actually an incorrect name for the particular dish pictured here, as sushi means sliced fish over rice. This particular dish is actually called ika no ikizukuri (イカの活造り), meaning “live squid sashimi” (yes, LIVE). It’s also a specialty of Yobuko town in Karatsu, which again is the inspiration for the show’s Hasetsu. It’s made by taking a live squid out of a tank and preparing it immediately, which keeps the squid’s transparent look. Here’s a video of the dish, where you can still see the squid twitching!!!! (x)

Episode 5: Kibi Dango

Kibi dango (吉備団子) are sweet confections made with glutinous rice flour called mochiko (もち米粉) (which is the same flour used to make mochi) and are sometimes filled with a sweet flavored syrup. Three to four dango are usually served on a skewer, and they’re often accompanied by green tea. There are many different kinds of dango, some of which are regional or are made during a specific time of year, like the hanami dango for cherry blossom season.

Kibi dango are from the former Japanese Kibi province, which is where the Okayama prefecture is today (Okayama is where the Chugoku, Shikoku, and Kyushu Championship took place in episode 5). Originally, kibi dango were made from millet, and those are inextricably tied to the Japanese legend of Momotaro (Peach Boy), in which he touts them as the "number one” dango in Japan. Kibi dango confectioners will often tie Momotaro into their marketing so their products have that same positive connotation. Both kibi dango and Momotaro are very important aspects of the cultural heritage of Okayama. The kibi dango pictured here appear to be made with Okinawan purple sweet potatoes and are dusted with kinako (黄粉), which is roasted soy bean flour. (x) (x) (x)

Episode 6: Hinabe

Hinabe (火鍋) is the Japanese word for Chinese hot pot. Hot pot originated in the Chinese province of Sichuan, which is known for its spicy food, as a meal for port workers and fishermen. The idea was to mask poor and unappetizing cuts of meat (including offal, the insides and entrails of an animal) with lots of spices to disguise its low quality, but eventually hot pot became a very popular dish that now uses more fragrant spices and higher quality meat.

Having a hot pot meal is a unique experience (hence why Victor is so excited to go eat it!): Sharing family-style, you poach various raw ingredients--including all different kinds of thinly-sliced meat, seafood, noodles, dumplings, and vegetables--in different kinds of simmering broth (top picture) and then eat them when they’re finished cooking (bottom picture). There are also usually lots of really flavorful dipping sauces to use!

In the eyecatch, the soup on the left is Chinese herbal soup, a non-spicy clear soup made with chicken stock, ginger, scallions, goji berries, and dates. Cooked ingredients pictured here include shiitake mushrooms, spinach, and daikon radishes. The soup on the right is mala soup (麻辣火鍋), whose broth is made with Sichuan peppercorn, chili pepper, spicy bean paste, garlic, and a mix of aromatic spices--it can be so spicy that it can have a numbing effect! Cooked ingredients pictured here include chicken, daikon radishes, and wontons. (x) (x) (x) (x) (x) (x)

Episode 7: Shanghai Gani

“Gani” (蟹) is Japanese for “crab.” Specifically, this is Chinese mitten crab (上海毛蟹), also known as the Shanghai hairy crab, which is named for its furry claws that look like mittens (warning: pic is kind of creepy!). It’s a popular dish to eat in autumn (which is when the Cup of China takes place, hence its appearance here), and it’s a delicacy: It can cost $100 USD for two pounds of crabs! The crab pictured here has been steamed, which is the traditional Shanghainese way of preparing it, and it’s often served with dipping sauce made of rice vinegar, sugar, and ginger. (x) (x) (x)

Episode 8: Borscht

Originating in Ukraine, borscht (Russian: борщ or Yiddish: באָרשט‎) is a sour soup found in many Eastern European cuisines, and all of them have their own variation of the dish. There are so many different kinds of borscht that it would be difficult to cover them all here, so I’d check out the Wikipedia article if you’re interested. The borscht pictured here most likely includes meat or bone stock, sautéed vegetables, fermented beetroot juice (which provides the signature red color), sour cream (probably an Eastern European kind called smetana), and parsley. (x) (x)

Episode 9: Tsuboyaki

Wow, I cannot even believe how much trouble this one gave me. So from what I can find, it appears that this is a dish that you can really only find in Russian restaurants in Japan. (It’s kind of similar to pasta alfredo in that way, which is a dish that’s really popular in in Italian restaurants in America, but is not a traditional Italian dish, and the only places that you’ll find it in Italy are restaurants that cater to tourists.)

Anyway, so “tsuboyaki” (つぼ焼き) means “pot roast” in Japanese (though it usually refers to sazae no tsuboyaki, which is grilled turban shell), and it’s a Japanese take on Russian cream of mushroom soup that Japanese restaurants call “guribami” (グリバーミ) (”griby” [грибы] is just Russian for “mushrooms”), which you can see in the “after” eyecatch. It sometimes has potatoes or seafood in it, and it has a baked soft bread or puff pastry on top. You can then poke through the bread to eat it with the soup. The closest traditional Russian equivalent I could find is called gorshochke (горшочке), which are usually hearty meat-and-vegetable stews baked in traditional Russian clay pots with lids. The bread on top is optional, but the dough acts like a lid that keeps all of the heat inside the pot, and the bread then absorbs all of the yummy aromas! (x) (x) (x)

Episode 10: Paella

Paella is a saffron rice dish that originated in the Spanish region of Valencia. It’s baked in a traditional pan called a paellera, pictured here. It’s traditionally cooked over an open fire while burning orange tree branches, pine branches, and pine cones to infuse it with an aromatic smoke. Traditional Valencian paella (paella valenciana) usually includes chicken, rabbit, green beans, and other vegetables, but the more well-known take is the seafood paella (paella de marisco) pictured here. This paella includes mussels, shrimp, prawns, and calamari. (x) (x) (x)

Episode 11: Gambas a la Plancha

Gambas a la Plancha is Spanish for “griddled prawns.” The prawns are prepared using a griddle or large frying pan over an open fire, which retains all of the juices from the prawns that would otherwise drip through a regular grill. It’s a simple dish, usually made with olive oil, garlic, parsley, and lemon. They’re commonly served in Spain as tapas, which are small appetizers or snacks. (x) (x)

Episode 12: Pinchos

Pinchos, Spanish for “thorns” or “spikes,” are traditional Northern Spain snacks often eaten in bars or taverns while drinking wine and socializing. They’re an essential part of local culture particularly in the Navarre and Basque regions of Spain (though you’ll usually find them on a skewer in Basque, where they’re called “pintxos”). They’re similar to tapas (and are sometimes just called tapas in some parts of Spain), but pinchos will always have a toothpick or skewer, often attached to a piece of baguette-style bread. Common ingredients in pinchos include cooked or smoked fish, seafood, pickles, cheese, peppers, eggs, and jelly spreads. (x) (x) (x)

If you have any questions, corrections, or additions for any of the dishes or information in this post, please don’t hesitate to PM me!

#yoi #yuri on ice #eyecatches #anime #food #katsudon #pirozhki

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instantdeerlover · 4 years

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10 Dumpling Spots You Should Go To Right Now added to Google Docs

10 Dumpling Spots You Should Go To Right Now

The fact that we don’t spend our entire lives wearing T-shirts that say ‘Dim Sum Is Life’ is frankly, a miracle. We’re into dumplings in the way that other people are into sports. We have our favourite players (xiao long bao, wonton, siu mai), we have our best championship moments (a courageous third round of cheung fun at Royal China), and we have a beloved chant (it rhymes dim sum with ‘in my tum’ and, no, it’s not even remotely clever). If you have the same feelings about dumplings then check out this list for the ones we really can’t be without.

Sorry—looks like you screwed up that email address

INFATUATION NEWSLETTER Get our newest guides & reviews first,

plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app. the dumpling spots Karolina Wiercigroch Royal China Club £ £ £ £ Chinese in Marylebone ££££ 40 Baker St

Does this place do the best dim sum in London? We think so. Now strap in, because here comes our order. You’re going to want the minced pork and shrimp dumplings, the roasted pork buns, the prawn cheung fun, the sesame prawn rolls, and the honey roast pork puffs. Around this point you’ll consider the shanghai pork dumplings and then think, well that’s a lot of pork. Ignore that voice, it also told you that emo-eye-patch-fringe was a good idea. Go ahead and lean into the pork offerings and please note, the Royal China classic cheung fun is essential.

Giulia Verdinelli Imperial Treasure Fine Chinese Cuisine £ £ £ £ Chinese in Mayfair ££££ 9 Waterloo Place

The thing that makes us saddest in life isn’t taxes or the fact that Henry Cavill will never return our calls - it’s that Imperial Treasure’s dim sum isn’t available 24/7. Sure, our minds know that dim sum is a daytime tradition, but our hearts - well, they’re greedy and want it all the time. Their dim sum is expensive but you’re paying for some of the best in London. We’re really into the ibérico pork soup dumplings, prawn and pork siu mai, and huge prawn toast situation, but the prawn cheung fun is our number one priority here.

Jen Café £ £ £ £ Chinese in Chinatown , Soho ££££ 4-8 Newport Pl

Just like all freelancers should know how to claim all margaritas as a business expense on their tax return, all Londoners should know that Jen Café in Chinatown is a quick spot for a great dumpling fix. They’re very generously filled. They’re of the Beijing-style, sticky minced pork variety. And don’t tell us dreams don’t come true, because they’re also only a fiver. Remember, there is no such thing as too much chilli oil here.

Dumpling Shack ££££ Old Spitalfields Market

Dumpling Shack is most famous for its sheng jian bao Shanghai dumplings. They’re grenade-sized fried soup dumplings, made fresh daily, filled with pork and a molten broth that only the foolish bite into without piercing beforehand. They won’t come back to bite you so much as boil you. They’re also not the only reason to make a trip to Spitalfields Market. The prawn wontons in chilli oil are, depending on the day, sometimes even better.

Giulia Verdinelli Beijing Dumpling £ £ £ £ Chinese in Chinatown ££££ 23 Lisle St

Seeing a stack of bamboo steamers appear before you at Beijing Dumpling is sort of like Christmas morning for adults with a real thing for pork xiao long bao. This unassuming little spot on Lisle Street is making big-deal dumplings. We’re talking seafood dumplings that are salty and sippable, pan fried pork dumplings that are totally simple in the best possible way, and those spicy soup dumplings that we’ll always return to. And the best part is this place is super affordable.

Giulia Verdinelli My Neighbours The Dumplings £ £ £ £ Chinese , Dim Sum in Clapton , Hackney ££££ 165 Lower Clapton Road

Har gau and siu mai are where you want to start at this kind-of cool, kind-of casual restaurant, with branches in Victoria Park and Clapton. The prawn and pork filled siu mai are juicy and a little salty, while the har gau are our idea of a prawn-packed bundle of joy. All they require is your love, attention, and some of MNTD’s deceptively oomph-filled chilli oil. Don’t forget a portion of crispy won ton and a plate of choy sum, but also, don’t reload too quickly. You’re going to want to leave space for the chocolate dumplings, little crispy rolls filled with gooey chocolate, served with vanilla ice cream, and caramel dipping sauce.

Gerrard's Corner | 好年華大酒樓 ££££ 30 Wardour St

A Chinatown classic and go-to for traditional dim sum, it’s more than likely that Gerrard’s Corner has everything you’re after. There’s slippery cheung fun, steamed barbecue pork buns, pork and crab dumplings, and an array of beige-coloured wonders you will more than likely welcome onto your table.

Karolina Wiercigroch Din Tai Fung £ £ £ £ Taiwanese in Covent Garden ££££ 5-6 Henrietta St

We have a very complicated relationship with Din Tai Fung. Our therapists are pretty sure it relates back to a traumatic queuing experience involving Thorpe Park and a melted ice cream when we were six. Or maybe, it’s just the fact that we just really, fucking love dumplings and have no patience. You see, to get to Din Tai Fung’s world-renowned soup dumplings you’re probably going to have to queue first. Is it worth it? Yes. Especially if you also get involved in the prawn and pork shao mai on top of the go-to xiao long bao order.

Karolina Wiercigroch My Old Place £ £ £ £ Chinese in Spitalfields ££££ 88 Middlesex St

Listen carefully, there are a lot of dumplings on the menu at My Old Place. Distractions. Road bumps on your journey to excellent dumps. Because the best dumplings at this old school Chinese restaurant are at the bottom of the back pages of the menu. We repeat, bottom, back pages, and you’re looking for the words ‘pork’ and ‘chive’. You can thank us later. They’re some of our all-time favourites, especially once smothered in chilli oil.

Karolina Wiercigroch Red Farm £ £ £ £ Chinese in Covent Garden ££££ 9 Russell St, London

Including Redfarm on this list was a tough call for us. It involved many sleepless nights. Okay, there weren’t any sleepless nights but the thing you should know, is that Redfarm dumplings are mostly tasty, but not exceptional. Why include them then? Because they are definitely the most fun dumplings in London. From their little pac man shrimp dumplings to the pork and crab soup dumplings that come with a candy-stripe straw, this is where you should go when you want dumplings that’ll make you smile.

via The Infatuation Feed https://www.theinfatuation.com/london/guides/best-dumplings-london Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 7, 2020 at 08:42PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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ashport92-blog · 5 years

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Where to Eat Dim Sum in Philadelphia: The Ultimate Guide

Guides

No matter where you are or what style you're looking for, we've got you covered with this list of all the best places for shu mai, soup dumplings, and scallion pancakes in Philly.

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Dim Sum Garden | Facebook

I know I don’t have to convince you how good dim sum is. Little plates full of awesome. A taste of home and comfort for those who grew up with it. A universe of dumplings, buns, and chicken feet.

And I don’t have to convince you that Philly has a deep bench of dim sum places, either. If you’re a Foobooz reader of any regularity, you know the places that we love, that we return to again and again. You know that we’ve spent years poking around the neighborhoods looking for new dim sum spots, overlooked gems, forgotten places. In a city that loves brunch the way Philly loves brunch, dim sum is vital. A man can only eat so many plates of eggs Benedict and shakshuka, after all. Sometimes, congee is what’s called for. Or shu mai and soup dumplings and taro cakes and sticky rice.

When that time comes, we’ve got you covered. Here’s where to find all the best dim sum in Philly, no matter where you are.

The Dim Sum You Must Try First

Tom’s Dim Sum | Facebook

Joy Tsin Lau, Chinatown Traditionally, dim sum is served for breakfast or brunch — and Joy Tsin Lau sticks to that, with a fully separate menu that’s served from 10 a.m. until 4:30 p.m. seven days a week. The menu includes an extensive selection of dumplings, wontons, rolls, shu mai, and sweets like egg custard and coconut pudding, plus items like chicken feet, taro cake, duck tripe, and squid topped with curry sauce. 1026 Race Street Ordering style: À la carte

Tom’s Dim Sum, Chinatown This spot in the 11th Street tunnel, sandwiched between Reading Terminal Market and the Greyhound bus station, isn’t much to look at from the outside. But the dim sum menu there is one of the best around and a perennial Foobooz favorite. The scallion pancakes are featherlight and less than $4, and the soup dumplings thin-skinned and piping hot — made by the titular Tom, an OG from the days when Dim Sum Garden occupied this spot, who has now returned to make the place his own, and better than ever. 59 North 11th Street Ordering style: À la carte

Dim Sum Garden, Chinatown Back in the old days, before the Chinatown buses were shut down, Dim Sum Garden occupied the 11th Street tunnel spot where Tom’s is now — and it was the perfect meal to welcome you back to Philly after a dirt-cheap trip to New York or D.C. Now, you can find their excellent dim sum (a batch of pork soup dumplings with turnip cake, shrimp dumplings, moon cakes, and some steamed bok choy is our go-to order) a few blocks away on Race Street west of 10th. 1020 Race Street Ordering style: À la carte

Nom Wah, Market East With its menu of traditional small plates, approachable buns, dumplings, egg rolls, and an extensive list of teas, this offshoot of the historic NYC tea parlor is a perfect spot for spending a rainy (or snowy) weekend morning. Or, you know, you could also go at lunch (the chef’s special ho fun will do you right). Or at night. Because Nom Wah serves straight through until 9 p.m. or 10 p.m. on every day but Tuesday. 218 North 13th Street Ordering style: À la carte

Best Dim Sum In Chinatown

Sang Kee Peking Duck House | Facebook

Imperial Inn Be sure to try the shrimp rolls, a fan favorite, at this old-school spot. You can also get your dim sum served with a side of “volcanic flame”: order the pu pu platter for an assortment of appetizers that you can “roast to your heart’s content.” 146 North 10th Street Ordering style: From a cart

Sang Kee Peking Duck House This spot, tucked just south of the Vine Street Expressway on 9th Street, is known for its crispy-skinned duck, roasted to a deep golden brown. But its extensive menu includes Chinese dishes from multiple regions (including Americanized dishes), Thai cuisine, ramen, and a solid list of dim sum. It’s all there, from spring rolls to bao buns, but don’t miss the barbecued spare rib “bits,” crispy shrimp rolls, and pan-fried dumplings. 238 North 9th Street Ordering style: À la carte

New Harmony Vegetarian Restaurant This place has long been a haven for vegans and vegetarians looking for meatless versions of kung pao shrimp and moo shu pork. But they’ve also got a sizeable dim sum menu, featuring everything from vegetarian versions of pork buns to taro cakes, sticky rice, and some of the best scallion pancakes out there. 135 North 9th Street Ordering style: À la carte

Ocean Harbor At Ocean Harbor, the carts are stocked with piping hot snacks like soup dumplings, fried taro balls, and sticky rice. And true to its name, the restaurant offers a wide variety of seafood options, from lobster and shrimp to braised abalone, cold jellyfish, and eel. 1023 Race Street Ordering style: From a cart

Shanghai 1 I like a place that considers French fries to be a dim sum dish. And Shanghai 1 does. I like that they have six different kinds of pancakes on the menu, four different soup dumplings, and Shanghai-style shu mai. And while you can get almost anything here (from cold pig kidneys to frog meat casserole), the kitchen takes the dim sum seriously and will serve it to you at all hours. 123 North 10th Street Ordering style: À la carte

Mong Kok Station Are the baked goods your favorite part of going out for dim sum? The egg tarts, taro buns, and everything else? If so, then Mong Kok is perfect for you, because it’s a fairly new Chinatown bakery that just happens to have a dim sum menu served in the back. Plus (as if you needed more reasons to go), they also sell all kinds of buns, all day long. They’re cheap, delicious, and wildly varied. The only drag about the place is that it’s cash-only. 153 North 10th Street Ordering style: Counter service plus à la carte

Ocean City Ocean City’s menu boasts nearly 250 items, from wonton soup to sizzling intestine with black pepper sauce. But it’s the roving dim sum carts, stocked with dumplings, salt-roasted chicken feet, congee, pork buns, barbecued scallops served in the shell, and dozens of kinds of dumplings that keeps us coming back. 234 North 9th Street Ordering style: From a cart

Best Dim Sum in University City and Logan Square

Dim Sum House | Facebook

Dim Sum House Jane Guo brought dim sum west along with her son and business partner Jackson Fu to open this spot, which offers not one but two styles of dim sum. The Cantonese-style menu includes bites like chicken feet, turnip cakes, and sticky rice, while the Shanghai menu offers soup dumplings, scallion pancake, and wontons with spicy chile oil, among other treats. Even better? For those who prefer late-night dim sum, it’s open till 2 a.m. — complete with a full bar and a pool table. 3939 Chestnut Street Ordering style: À la carte

Dim Sum & Noodle Sandwiched between the Rodin Museum and the Community College of Philadelphia, this spot offers a menu of Chinese classics along with ramen bowls and, of course, dim sum. Try the edamame spiced with peppercorns, the steamed dumplings stuffed with watercress, and the fluffy char siu bao. 2000 Hamilton Street Ordering style: À la carte

Best Dim Sum in South Philly

Bing Bing Dim Sum

Bing Bing Dim Sum Ben Puchowitz and Shawn Darragh’s dumpling-centric spot offers a hipsteriffic take on dim sum classics, with dishes like cheesesteak bao (with Cooper sharp, onions and long hots), turnip cakes with matzoh, and beef dumplings spiked with caraway seed, mustard, and dill. The full menu includes inventive takes on noodle and rice dishes, too — try dishes like a spicy, mushroom-based mapo tofu and a butternut squash-based congee topped with chicken meatballs and a soft-cooked egg. 1648 East Passyunk Avenue Ordering style: À la carte

Wokano South Philly’s only authentic dim sum spot features carts brimming with dishes like bean curd, both steamed and pan-fried dumplings, and barbecued spare ribs. There are also Americanized standards like fried rice, lo mein, and kung pao chicken — but we recommend starting with something you may not have tried before, like steamed lotus leaf rice or baked conch served in its own shell. 1100 Washington Avenue Ordering style: From a cart

Best Dim Sum in Rittenhouse, Center City and Market East

Suga | Facebook

Buddakan I know, not what you’re normally thinking of when you’ve got a taste for dim sum. But Buddakan has a whole section of the menu dedicated to Chinese small plates, and it has modern, fancy (and expensive) takes on many of the classics. So if you’re looking for crab and lobster dumplings spiked with Myoga ginger, lobster egg rolls, edamame dumplings swimming in a truffled shallot and sauternes broth or, you know, just some wasabi mashed potatoes, this is the place to go. 325 Chestnut Street Ordering style: A la carte

Jane G’s While Jane G’s specializes in Szechuan cuisine, the dinner menu includes a full section of dumplings, with many dim sum favorites on the hot and cold appetizer menus. Don’t miss the shu mai, open-topped wontons stuffed with meat, or the Beef Lover’s Quarrel, a combination of cuts served with peanuts, chili oil, and cilantro. 1930 Chestnut Street Ordering style: À la carte

SuGa Susanna Foo’s city outpost offers a full slate of dim sum delicacies every Saturday and Sunday for brunch: staples like potstickers, wontons, spring rolls, and cucumber salad, plus a few items with nontraditional touches, like yellowfin tuna tacos and mushroom ravioli with truffle sauce. But if you’re dining during the week, know that many dim sum items pop up on the dinner menu as well. 1720 Sansom Street Ordering style: À la carte

Best Dim Sum in Northeast Philly and Beyond

Kung Fu Dim Sum | Facebook

China Gourmet This huge space seats upwards of 400 people. And one some days (weekends, especially) you STILL might have to wait for a table. Why? Because this Northeast Philly location (a new expansion from the original China Gourmet on Bustleton Avenue, which now has new owners and a new name) is smack in the middle of one of the city’s largest populations of Chinese residents and serves exactly what the overflow crowds of friends and families want: a variety of beautiful, comforting, delicious Cantonese-style dim sum in vast amounts. 2842 St. Vincent Street Ordering style: From a cart

Jade Harbor The menu at this Oxford Circle spot is enormous, but it offers a solid list of appetizers and small plates that functions as a de facto dim sum list. Shu mai, congee, cold jellyfish, geoduck, shrimp dumplings, and snails with black bean sauce — all there. And if you’re looking for literally anything else, the regular dinner menu is like six pages long, so you’ll probably find it here. 6836 Bustleton Avenue Ordering style: À la carte

Kung Fu Dim Sum Their cartoon mascot has a dumpling for a head and a pair of nunchucks. I love that. And they’ve got a menu that leans heavily in the dumplings-and-buns direction. I love that, too. If you find yourself out in the ‘burbs and looking for some snacks, check it out and see for yourself. 2305 Darby Road, Havertown Ordering style: À la carte

Source: https://www.phillymag.com/foobooz/2018/10/25/best-dim-sum-philadelphia/

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tastegoal5-blog · 5 years

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Where to Eat Dim Sum in Philadelphia: The Ultimate Guide

Guides

No matter where you are or what style you're looking for, we've got you covered with this list of all the best places for shu mai, soup dumplings, and scallion pancakes in Philly.

Devoted foodies and restaurant newbies love Foobooz. Sign-up now for our twice weekly newsletter.

Dim Sum Garden | Facebook

I know I don’t have to convince you how good dim sum is. Little plates full of awesome. A taste of home and comfort for those who grew up with it. A universe of dumplings, buns, and chicken feet.

When that time comes, we’ve got you covered. Here’s where to find all the best dim sum in Philly, no matter where you are.

The Dim Sum You Must Try First

Tom’s Dim Sum | Facebook

Best Dim Sum In Chinatown

Sang Kee Peking Duck House | Facebook

Best Dim Sum in University City and Logan Square

Dim Sum House | Facebook

Best Dim Sum in South Philly

Bing Bing Dim Sum

Best Dim Sum in Rittenhouse, Center City and Market East

Suga | Facebook

Best Dim Sum in Northeast Philly and Beyond

Kung Fu Dim Sum | Facebook

Source: https://www.phillymag.com/foobooz/2018/10/25/best-dim-sum-philadelphia/

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adambstingus · 6 years

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Taste it while you can: Shanghai’s vanishing street food

(CNN)To visitors, the draw of Shanghai might be the gleaming skyline, but to born-and-bred locals the charm of the city is street food.

The egg pancake rolling fresh off the pan at wet markets, the steaming baskets of soup dumplings served at local canteens or the pungent stinky tofu in the Old Town alluring every passerby.

While skyscrapers are shooting up in Shanghai, the heartwarming scene of buying and eating from the streets is slowly disappearing.

But you can still taste these classic foods.

Each is deeply loved by proud Shanghai residents.

Ultraviolet in Shanghai — 1 table, 22 courses

Absolute classics

Steamed buns

Quick, yummy and easy to carry, steamed buns are the bagel of the East, only heartier.

Under a layer of soft and puffy dough, there are various fillings — minced pork, chopped vegetables and red bean paste are traditional.

There are a number of street-corner chains in Shanghai (with confusing names such as Babi, Biba, Bibiba). A stop at any of them gets you a fresh bun to brighten up your morning.

Fried pancakes with spring onions

Until about 20 years ago, most traditional alleyways in Shanghai had a fried pancake, or cong you bing stall, at the entrance.

These little round wonders are generously greased and exquisitely layered.

Between the layers lie aromatic spring onions.

One of the most popular stalls is on Xiangyang Nan Lu by lane 578. A local grandmother starts frying every afternoon around 4 p.m.

Egg pancakes

Northerners call them “fried pancakes,” but Shanghainese know them as “egg pancakes.”

It’s like a breakfast burrito.

Deep-fried stinky tofu

Stinky tofu is like cheese.

You usually have to grow up with it to enjoy it.

It’s best paired with chili paste, sweet bean curd paste or better yet a mixture of the two.

The tofu comes in small cubes and is usually sold in fours.

In a perfect batch, the honey golden tofu pieces are slightly puffed and are still sizzling deliciously.

You can hunt for them in Qibao, a quaint water town on the outskirts of Shanghai that has a buzzing food street selling traditional eats.

Tea eggs

Wonton is the Shanghainese rival to jiao zi dumplings, which are more popular in northern China.

Usually considered a meal rather than a snack, the dainty “little wonton” is a legendary Shanghai street food.

They usually come in batches of eight or 10, filled with half a teaspoonful of minced pork and wrapped with a thinner and smaller pastry than normal wontons

Jixiang Hun Tun (26 Fuxing Xi Lu, near Wulumuqi Nan Lu, Shanghai; +86 21 6437 5947; 24 hours), the emperor of wonton selling, delivers a bowl guaranteed to satisfy.

The brand has a limitless menu that appears to cover every wonton you could possibly imagine.

Ma la tang

It’s hard to find a dish with a more straightforward name: it translates to “numb, spicy and boiling hot.”

From what’s usually a hole in the wall, diners get to choose their own ingredients from a large fridge — meatballs, different meat fillets, leafy green, bean curd products, all sorts of noodles.

Customers hand ingredients to the chef to boil in a large communal pot filled with spices and bone stock.

The cooked meats and vegetables are served in a tongue-numbing broth for eating in or takeaway.

Crayfish

Served in bucket and paired with cold beer, these bright red crustaceans play a leading role in Shanghai’s buzzing street life from spring to early fall.

Purposely bred crayfish are simmered in a broth with chili and abundant spices, then served dry.

Shouning Lu, a small street near People’s Square, has become famous for its crayfish spectacle.

Diners spill out from jam-packed restaurants, sit on tiny plastic stools indoors or outdoors, and order bucket after bucket of the delicacy.

from All Of Beer http://allofbeer.com/taste-it-while-you-can-shanghais-vanishing-street-food/ from All of Beer https://allofbeercom.tumblr.com/post/177115653217

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