Do the waitstaff at traditional dim sum (yum cha) restaurants get paid a commission on what they sell from their trolley? Or do they need to sell a minimum amount? Why are some quite pushy and others don't seem to mind if you buy from them or not?
posted by dontjumplarry
on Mar 23, 2013 -
Help me find one of those Korean barbecue places where they let you cook your own food! (Downtown San Francisco) [more inside]
posted by ambulatorybird
on Jan 23, 2012 -
Why are there so many Chinese restaurants in America that serve really cheap, low quality food, compared to, say, Thai restaurants, which seem to always have fresher ingredients? I've seen what really good, genuine Chinese food looks like from shows like Iron Chef, and I'd love to try some, but every restaurant I eat at always seems like they serve reheated food out of vats. How can you find the good Chinese restaurants in your town? I know they must be out there.
posted by empath
on Feb 11, 2011 -
On the hunt for the best place to take an old friend to dinner for *really good* bbq pork fried rice in the general Seattle area. Would like recommendations for the best place both IN the I-District and outside.
The pork fried rice is the main target, but am curious about what sort of
advice the MeFi community has about good Chinese restaurants in
Seattle in general.
posted by dorgla
on Sep 19, 2010 -
Stuck on an island. Need supplies. Can anyone recommend a good site for specifically chinese foods? [more inside]
posted by tokidoki
on Jul 14, 2010 -
What should I do with red melon seeds? Do I have to hull them? What's the best way? Is there anything good I can do other than just eat them?
posted by Phanx
on Jun 17, 2010 -
This is a should I eat it?*
question of sorts. Exactly how is my Chinese take-out place attempting to kill me? [more inside]
posted by emelenjr
on Dec 11, 2009 -
Does anyone know of anywhere in Bethesda or the DC Metro area in general where one could get Chinese food ingredients? I'm specifically looking for wonton wrappers. [more inside]
posted by inara
on Oct 22, 2009 -
Ever notice the fish tanks with koi carp near the entrance in many Chinese restaurants? A friend told me that they are actually there to indicate (perhaps through the number or type of fish?) whether the restaurant owner has paid up to the local Chinese mafia (triad). Is there any truth to this or is it just another urban legend?
posted by sour cream
on Aug 25, 2008 -
Can anyone confirm or deny the current existence of that Chinese food stall that used to be parked outside the Downtown Berkeley BART station - it was green and red/pink at one point, earlier than that pink and red - which serves these amazing, incredible dumplings (pork, shrimp or chicken)? Is it still there?
posted by luriete
on Feb 9, 2008 -
What are some good combinations of ingredients for stir-fry? The fewer ingredients and shorter prep time, the better. [more inside]
posted by jasminerain
on Jan 5, 2008 -
A caveat: I prefer New Green Bo to all of these. However, with a group of 10 friends from out of town, do you recommend Jing Fong, Golden Unicorn or another one of Manhattan's giant dim sum emporiums? I'm looking for quality and range. I haven't been back in Jing Fong since it was remodeled but I assume it's still pretty nice.
posted by luriete
on Oct 22, 2007 -
Help me to tame my cast iron wok. Since I bought this Le Creuset wok
I began to question my ability to cook. I realized (too late) that it is not really suited for Thai food but mostly for Chinese. Are there any good sources to teach me how to get the best out of this wok for vegetarian cooking? [more inside]
posted by slimeline
on Feb 25, 2007 -
There's this rockstar chinese restaurant in St. Louis, MO (Manchester area) called Hunan and Peking. They had the best crab rangoon I think i've ever had. Any ideas on how they prepare it? I live about 700 miles away or else I would still be visiting to enjoy them. [more inside]
posted by arimathea
on Nov 25, 2006 -
Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
posted by CunningLinguist
on Feb 26, 2006 -
Can you recommend a great authentic Chinese banquet in NYC (preferably Manhattan)? [more inside]
posted by elsar
on Aug 8, 2005 -
I'm a white guy trying to shop for food in Chinatown. Are there any resources to help me with some key vocab? [mi] [more inside]
posted by mkultra
on Oct 11, 2004 -