Expats and Chinese Food

[goodfood]

About LA2HK's question about Shanghainese dimsums. You must be talking about the Xialongbao, pronounced Shalongbao.
Fantastic when well-made, like it is on the bylanes of Shanghai ( if anyone's really interested, try a small lane called Xapu Lu in Shanghai - check the map - for brilliant Xialongbao restaurants. One dozen steaming hot dimsums for 5 RMB !)

Many HK joints sell Xialongbao but most are quite disappointing. I'm told the Victoria City in Sun Hung Kai Centre in Wanchai serves pretty good ones. I'm sure Victoria City in Citic Tower in Admiralty serves it too.

By the way eating Xialongbao can be a bit messy if you're not careful. There's hot soup inside the dimsum ( a gelatinous mixture of pig skin and feet among other things) which 'projectiles' out at the first prick of the chopstick.

[shri]

http://www.geoexpat.com/Yellow-Door-Kitchen_L2349

[JJexpat]

You're right, Shri. Was thinking of Chiu Chau ... not the island ;-)

[BladeRunner]

Found this topic while searching for an answer to a Chinese food question and thought someone might be able to help?

I'm in the UK and I travel around the country a lot in my work. My favourite Chinese dish is "Kung Po Chicken",

It's a spicy dish but it also seems to have two completely different ways of being made. I personally only like the coated chicken pieces in a bright orange sauce, quite hot, (what I guess to be an englishised version). However I often get a non coated version in a thinner brown sauce with much larger cut vegetables and chicken pieces. This can be anywhere from quite mild to even hotter than the bright orange version.

As these "two versions" of the same dish have the same name, but are totally different in taste, is there any way to insure I get the Orange sauce version when ordering, it's often confusing to try to expalin I want and orange sause version in the shop Is it possibly a regional difference of the "Kung po dish" in China, or something else specific? anyone know?

[SkyRTW]

hey, I heard froma friend that vegetables cooked in HK is especially oily compared to those in Singapore. Any suggestions where to get oil-less veggies.

Simply tell them not to put oil in the veggies when ordering..."M'goy, chau yau."

[lazarus]

Mmmm.... Food in Hong Kong is quite like food at home, only i have to pay, instead of wasting time cooking. Me, I'm quite open minded, so willing to try anything and everything, from street vender’s sau mai to snake, fried pigeons and just about anything else. i'm more adventurous than others, so don't bet me unless you've got tons of money and you don't mine losing.

My absolute favourite, so date would be 'Traditional Sichuanese Hot Pot' made extra Spicy... (you need to fly to Sichuan Province for the real deal, forget the HK version which is erm... bland!! IMO.) Add lots of finely sliced sheep, de-boned fish, fish gut, greens and tons of spices. Yummy! Forget the rice and noodles!

I'm wouldn't go as far as cannibalism. Someone said, "Man's best friend" taste a bit like tender lamb maybe beef even... anyone tried this?

[Starcraftbabe]

AAAHHHH, getting hungry now!!!! Coz I love them all!!!

[rani]

Kathleen,

there's a small little place on Wo on Lane in Central called Zhong Guo Song. They cook with less oil and no MSG. Food is really tasty.

Rani

[lazarus]

Mmmm monosodiumglutamate.... flavour enhancer huh....

*adds to cornflakes*

[chikakeru]

Hi Kevin,

Any recommendation on Korean Restaurants in Hong Kong ?

Thanks,

kervin

Korean BBQ is also one of my favs. Best place to take visitors as it is so much fun cooking your own food and the taste is great. Also love the Korean beer and Soju