MetaFilter posts tagged with Chinese and cooking

Kung Pao Chicken

Egg Shen — Thu, 30 Aug 2012 16:20:29 -0800

Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System. But he achieved immortality through the dish named for him: Kung Pao Chicken. Fuchsia Dunlop, whose recipe was chosen to accompany the NPR story, has a nifty blog. (previously)

Or understand the deliciousness that jiaozi has

Trurl — Tue, 14 Feb 2012 19:28:08 -0800

You can make jiaozi. But you can't make it like this . The word jiao zi has a fascinating history where it has taken on different meanings throughout the centuries. The end result is a multi-definitive term which does not simply mean dumpling, but is symbolic of the way money is viewed in the Chinese culture.

Someone's Mama Made This

netbros — Mon, 15 Dec 2008 21:38:32 -0800

In Mamas Kitchen was born in the experience of living in New York where a bodega exists within blocks of a Jewish deli which is around the corner from an Italian salumeria which shares space with Chinatown which abuts Soho's gourmet stores. While this speaks of the legendary variety available in New York, it also tells of similarity, for in every bodega, every salumeria is someone shopping for the food that sustains physical life with a recipe that nourishes our hearts.

Chinese food around the world

huskerdont — Thu, 22 Sep 2005 11:45:13 -0800

Chinese food around the world. Ethnic Chinese immigrants worldwide took their cuisine with them. New Yorkers are familiar with Cuban-Chinese restaurants, owned by ethnic Chinese from Cuba who served steam tables of ropa vieja and chuletas right next to the pork fried rice and wonton soup. In Jamaica & Trinidad, Chinese immigrants pioneered jerk chicken lo mein and bok choy & callaloo stirfries.

Or how in Peru, Chinese Peruvians developed their country's restaurant industry and created a national dish, lomo saltado along the way.

But then there's the Indian-Chinese food popularized by the descendants of ethnic Hakkas who moved to Mumbai in the 18th century. Personally, I'm partial to some lollipop chicken or gobi manchurian with a nice, cold Kingfisher.