So'ne grundlegende Chinesisierung bzw. Hunanisierung ist ja von innen gut gegen alle Malaisen. Örks.
Idzie
boosted
Great video about tofu in Yunnan
Hannah Che is one of the best writers about Chinese food right now (she’s based in Yunnan and writes extensively about vegan food in Chinese tradition)
(Although tofu in East Asia is not strictly limited to vegetarian and vegan food. Everybody, of all culinary preferences, loves tofu)
Great video about tofu in Yunnan
Hannah Che is one of the best writers about Chinese food right now (she’s based in Yunnan and writes extensively about vegan food in Chinese tradition)
(Although tofu in East Asia is not strictly limited to vegetarian and vegan food. Everybody, of all culinary preferences, loves tofu)
Angela Antunovic
and 3 others
boosted
I was curious about my vinegar aversion and looked up why I didn’t seem to have any vinegar in my southern Chinese (Teochew and Cantonese) coastal cuisines at all. We also have almost no fermentation culture
Apparently, the climate, widespread availability of fresh food, and centuries of global trade in our ports and regional preference for food caught / prepared on the same day meant we have almost no need for food preservation.
Those cuisines dislike any flavors that overshadow the ‘original’ flavor of meats, seafood and vegetables. So yeah we almost never used any vinegar. I could not even eat northern Chinese food for a long time. Coz of the vinegar. It took me a long time to be able to eat anything that was vinegar heavy.
Now, my favorite ones are Yucatán foods flavored with citrus.
The first time I tried Tabasco and Sriracha, I was so mad. Hot sauce should not have vinegar (to me). It should just be straight up chillies, made fresh, daily, at lunch. 😉
I still don’t like Tabasco or American style sriracha. But I can now have a panucho with cochinita pibil with a lot of zest and acid.
Most people in my family cannot even deal with a drop of acid or vinegar. That was me, until very recently!
I was curious about my vinegar aversion and looked up why I didn’t seem to have any vinegar in my southern Chinese (Teochew and Cantonese) coastal cuisines at all. We also have almost no fermentation culture
Apparently, the climate, widespread availability of fresh food, and centuries of global trade in our ports and regional preference for food caught / prepared on the same day meant we have almost no need for food preservation.
Those cuisines dislike any flavors that overshadow the ‘original’ flavor of meats, seafood and vegetables. So yeah we almost never used any vinegar. I could not even eat northern Chinese food for a long time. Coz of the vinegar. It took me a long time to be able to eat anything that was vinegar heavy.
Now, my favorite ones are Yucatán foods flavored with citrus.
The first time I tried Tabasco and Sriracha, I was so mad. Hot sauce should not have vinegar (to me). It should just be straight up chillies, made fresh, daily, at lunch. 😉
I still don’t like Tabasco or American style sriracha. But I can now have a panucho with cochinita pibil with a lot of zest and acid.
Most people in my family cannot even deal with a drop of acid or vinegar. That was me, until very recently!
Sauerkraut fish, suancai yu, is making a splash out of Flushing into Manhattan.
Yesterday on my walk through UWS and Morningside Heights along Broadway, I noticed quite a few places that previously could be found only at the end of the 7 line. Nai Brother Sauerkraut Fish was one of them.
Sauerkraut fish, a fish poached in pickled mustard broth, is one of Sichuan cuisine’s staples. It might look like a soup but I wouldn’t call it a soup. The liquid surrounding tender white fish fillets is thick. And intense! It is seriously sour, salty, tangy, funky, numbing, and very spicy hot — you have to be prepared.
Coming from the part of the world that survives on fermented-preserved-pickled everything, I got addicted to pickled mustard greens, suan cai, the moment I tried them first time in a Flushing basement.
At Nai Brother, we ordered their signature Naige bowl and a dry pot with fatty beef. In each bowl, fish or meat were mixed with different kinds of tofu, fungi, noodles, and vegetables that complemented texturally and picked up the sauce clean. A real deal — first spoonful transported us to China. We even paused and looked at each other. Tasty! Tasty! Tasty! And intense — the back, the shoulders felt the heat, ears tingled, faces blushed, noses ran.
As we were leaving, a middle aged Manhattanite with a flaxen ponytail settled at the table next to us. Raising her eyes from Neil Gaiman’s book she placed an order specifying low salt and no spice. To make sure he understood, the server politely bowed closer with a silent question in his eyes. It didn’t seem like a language barrier though.
I wonder how that went.
#food #diningout #manhattanrrstaurant #nycrestaurant #upperwestside #chinesefood #sichuancuisine #sauerkrautfish #mala #hotpot
2 media
hypebot
boosted
I’m not worried about the zombie virus from The Last Of Us, I am already part cordycep (it is a very common ingredient in our soups)
I’m not worried about the zombie virus from The Last Of Us, I am already part cordycep (it is a very common ingredient in our soups)
calvin 🛋️
liked this activity
I feel like the San Francisco Costco knows its main demographic well (old Chinese people) because it’s got:
- a bulk pack of salted duck eggs
- a giant pack of century eggs
- 1.5lbs of cured Chinese bacon (like a lap cheung, but bacon. So lap yuk)
- Giant packs of the Taiwanese instant noodles that are actually very good (A-Sha)
- Lego set for new year firecrackers
- packs of abalone larger than my torso
New year is coming! (In 2 months)
I feel like the San Francisco Costco knows its main demographic well (old Chinese people) because it’s got:
- a bulk pack of salted duck eggs
- a giant pack of century eggs
- 1.5lbs of cured Chinese bacon (like a lap cheung, but bacon. So lap yuk)
- Giant packs of the Taiwanese instant noodles that are actually very good (A-Sha)
- Lego set for new year firecrackers
- packs of abalone larger than my torso
New year is coming! (In 2 months)
phildini
boosted
Giant list of regional Chinese food in the Bay Area. 90% of them are outside San Francisco. Many of them are very good.
https://www.hungryonion.org/t/regional-chinese-roundup-3-0-sf-bay-area/4640
Giant list of regional Chinese food in the Bay Area. 90% of them are outside San Francisco. Many of them are very good.
https://www.hungryonion.org/t/regional-chinese-roundup-3-0-sf-bay-area/4640
hypebot
and 1 other
boosted
For my new project about making Chinese food more accessible, I would like to write a guide to Chinese bakeries.
Other than where to go and what to order, what are you curious about? What feels most scary (language is one, I’m sure; dietary prefs and allergy info)? Not knowing what to expect, etc?
For my new project about making Chinese food more accessible, I would like to write a guide to Chinese bakeries.
Other than where to go and what to order, what are you curious about? What feels most scary (language is one, I’m sure; dietary prefs and allergy info)? Not knowing what to expect, etc?
Andres
boosted
People on fear factor: omg! Century egg! Look at me eat it, I’m so brave!
Chinese people: I like having it in a pastry
People on fear factor: omg! Century egg! Look at me eat it, I’m so brave!
Chinese people: I like having it in a pastry