American Chinese Cuisine in San Francisco and Hawaii

Many American Chinese restaurants, impressed by the cuisine of California, have been started in San Francisco and Hawaii since the early 1990s. The dishes served are the same American Chinese dishes, but the main difference is that here they use a lot of vegetables, foreign ingredients like mangoes and Portobello mushrooms. Brown rice is preferred in place of white rice. In some restaurants, grilled wheat flour tortillas are replaced with the rice pancakes in mu shu dishes.

Besides, some restaurants in San Francisco and the Bay Area offer more native-style Chinese food because of the large number of traditional Chinese in that area. These restaurants specialize in Chinese food of various cultures like Cantonese, Hunanese, Northern Chinese, Taiwanese, and Hong Kong. Also, there are more specialized restaurants, namely seafood restaurants, Hong Kong-style diners and cafes, dim sum teahouses, and hot pot restaurants. In many Chinatown regions, there are Chinese bakeries, boba milk tea shops, vegetarian dishes, and roasted meat and dessert shops. Chop suey is not very common in San Francisco, and the chow mein is quite different from the Midwestern chow mein.

Some Chinese restaurants having Chinese-language menus serve Cantonese Yale, and Pinyin, that is basically a yellow-feather free-range chicken, contrary to the traditional American mass-farmed chicken. Yellow-feather chicken is liked for its aroma, but it tastes good if it is cooked properly. This dish is generally not offered on the English-language menu. A very popular Chinese vegetable Dau Miu is offered not only on English-language menus as “pea shoots”, but in some expensive non-Asian restaurants also. It is available throughout the year.

Hawaiian-Chinese food is somewhat different from the continental United States. Native Chinese cuisine is a part of the cuisine of Hawaii, which developed due to the blend of various culinary traditions in Hawaii and the history of the Chinese influence in Hawaii. Some typical Chinese dishes make an important part of plate lunches in Hawaii, however the names of the dishes may be different, for example Manapua is Hawaiian name, (meaning “chewed up pork”) for dim sum bao, although the meat is not essentially pork. This was a brief overview of American Chinese cuisine in San Francisco and Hawaii.

Tips For Making Restaurant Quality Chinese Food at Home

Without a doubt, Chinese cuisine is the most popular type of ethnic cuisine enjoyed by Americans. Indeed, the statistics show that there are more Asian restaurants than Italian and Mexican eateries combined. If you’ve ever asked yourself after eating at your favorite establishment why your attempts at making Chinese food at home never turn out quite right, there are a few tricks and techniques that you can learn to elevate your dishes to a whole new level. After reviewing these tips, you’ll be making restaurant quality Chinese food at home in no time to rival your favorite takeout establishment.

The first reason that food at a Chinese restaurant tastes a lot better than anything that you have made at home is that they are using the right ingredients. Your recipe for a dish like Szechuan Beef may call for soy sauce, but unless you have access to a local Asian supermarket, you’ll likely only have a few options at your regular grocery store. Moreover, most of the times, these brands are inferior in quality to anything that you would find in an ethnic market and would never be used by real Asian cooks. The only way to solve this problem, however, is to make a visit to one of these Asian food stores. There, you can ask the purveyors what brands of sauces they recommend and buy an assortment of them to test at home. When you get home, test out each brand and see what you like.

Another reason that dishes cooked by chefs taste better than yours is that they are using the right recipes. When you’re looking over the internet for easy Chinese recipes that you can make at home, try to avoid those that are printed by major magazine publications. Most of the times, these recipes are not authentic and have been tailored to suit western palates. Instead, search out food blogs that deal with ethnic cooking or look for Chinese cookbooks written by Chinese authors.

One other issue that makes restaurant food taste different than home cooking is that they have much hotter stoves than most people at home do. Restaurants use woks that sit over large gas burners that resemble jet engines. These large and powerful stoves can put out more than 30000 BTU of heat, a level that is not attainable on a home burner. Cooking on very high heat does a couple of things to make the food taste better. First of all, it decreases the total cooking time of the dish. Not only does a shorter cooking time preserve the nutrients and color of foods, but it also keeps moisture in it. Next, the high temperature of a professional wok burner allows the natural sugars in the food to become more caramelized. As food browns, a complex series of chemical reactions called the Maillard Reaction takes place, which makes food taste better. Finally, the high heat helps to create what Chinese chefs call “wok hay,” or “the breath of the wok.” This term refers to the slight charring and smokiness than food picks up when it is cooked at such a high temperature. At home, you have a couple of options for simulating the high heat of a professional style stove. First of all, you can buy yourself a cast iron wok. Cast iron is an excellent material to use for a wok, because it can retain high temperatures for a long time. The only negative to having a cast iron wok is that it needs to be heated for a long time to get to the proper temperature. Next, you can place your wok directly on top of the burner instead of on a wok ring, if you have a curved bottom wok.

The final thing you can do to replicate your favorite dishes at home is to by a good set of knives and to develop your knife skills. If you look at your takeout food closely, you will notice that all the vegetables and meats are sliced uniformly. This ensures that everything cooks evenly and that nothing is overcooked while other things are still raw. Buy a nice set of forged knives that are very sharp and practice your cutting techniques on inexpensive vegetables like potatoes or carrots. Remember that you should value the quality and uniformity of your cuts rather than how fast you can slice things.

The first step in making restaurant quality Chinese food at home that taste the same as your favorite takeout spot is making sure that you have good fundamentals. Honing proper knife techniques, using the right equipment, and having the right ingredients and recipes will make all the difference and elevate your cooking to new heights.

Chinese Takeaway’s a Hit!

Even small towns and villages are likely to have a Chinese Takeaway shop. These sell Chinese foods, fish and chips, pies, and everything else. Fast food services are available mid day and evenings and most Chinese restaurants have become favorites among locals even in the remotest parts of the world.

Chinese food is easy to prepare and often done as a leisure activity but when cooking in a Chinese restaurant, the foods needs to be prepared quickly to satisfy customer orders. The kitchens in such establishments come equipped with gas burners which provide fierce and instant heat that are specially made for cooking Chinese foods.

There is no time to measure the ingredients. Everything must be done fast. The better renowned Chinese restaurants gained their reputation, skill, and experience as having the best chefs. If you get the chance to watch an experience Chinese chef in action, make the most out of the opportunity. Chinese cook four different Chinese dishes in four different woks on four different burners all at the same time – now that is such a sight to see.

Chinese cuisine is slowly taking over the world. Most people who order any sort of food, whether for collection or delivery, opt for Chinese food. The taste itself is addictive and savory. Slowly but surely, it entered Western countries and is now making their presence known in main cities. All big cities in the world have their own version of China Town. China Town has a lot of stores to get Chinese ingredients and takeaways to enjoy later.

Chinese food and takeaway can now be ordered online. It is very convenient. People can just log in and browse through the menus that are available online and decide which establishment they would want to dine at. It is indeed a pleasure for people to use Chinese takeaway sites and enjoy their dinner. In fact, there are some who are more adventurous who order different dishes every night to explore what Chinese cuisine is all about.

Most of the dishes on the menu can be quite high on calories but if you are interested in calorie control then some dishes are particularly low in calories. One example is Foo-Yung, which is lettuce with minced beef. The lettuce is served cold and the minced beef hot. The crunchiness of the lettuce and the flavour of the minced beef is a great combination which most people find both nutritious and tasty.