3 eggs
1 1/2 cups (350ml ) warm or cold water
2 tsp. soy sauce
1 tbsp dried shrimps
1/4 tsp. salt, or to taste
1/2 tsp. scallions, shredded
1 tsp. sesame oil

Directions:

1. Soak the dried shrimps in warm water until soft. Drain and chop finely.

2. Whisk together the eggs, soy sauce, salt, and sesame oil in a heat-proof bowl. Blend in the water.

3. Place the bowl in a steamer and steam for 15 minutes . Remove , sprinkle with the shrimps and scallions, and serve.

Directions:

1. Wash the ham and boil in water to cover until done.

2. Drain and cut into three strips. Soak them in the stock for 5 minutes to absorb the flavour, then cut the strips into thin slices.

3. Mix the garlic with the sesame oil, adding enough water to make a paste. Blend the paste, with the soy sauce and chili oil. Pour it over the pork, blend well, and serve.

7 egg yolks 2 cup (500 ml ) vegetable oil; uses about 1/2 cup or 125ml
3 egg whites
1/8 tsp. MSG (optional)
3/4 tsp. salt, or to taste
1/8 tsp. rice wine

Directions:

1. Beat the egg yolks and whites in a bowl and stir in the salt, rice wine, and MSG (optional)

2. Heat the oil in a wok over low heat, to very hot about 350oF(180oC), or until smoke rises. Pour the eggs through a perforated spoon into the oil and deep-fry until yellow. The egg will cook into threads as thin as hair. Remove the egg threads from the oil and drain well. Loosen the egg threads into a light, airy floss, place in a dish, and serve.

Shandong Cuisine

This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant chefs and those in families are expert in cooking seafood, soups, meat and offal. The recipes are those that once delighted the royal court and were served to the emperor. The typical menu can include many delicate dishes such as:

Braised abalone – smooth, delicate, fresh and savory

Sweet and Sour Carp – with crisp exterior and tender fish interior, a little sweet and sour

Bree with a complex – clear, mild and fresh

‘Eight Immortals Crossing Sea teasing Arhats’ – This is a starter before a celebration feast. It is luxurious and traditionally uses as its eight main ingredients: fin, sea pumpkin, abalone, asparagus, prawns and ham. The stock is flavored with fish’s swimming bladder and fish bones. These symbolize the eight immortals and the Arhats [Buddhist saints] are symbolized by the inclusion of chicken breast.

Guangdong Cuisine

Guangdong Cuisine takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. The sauteed dishes always rely upon exquisite presentat ion involving cutting and carving skills. Typical menu here can ultimately embody these characteristics:

Chrysanthemum fish – chefs with adept cutting techniques shape the fish like chrysanthemums, each individual morsel being convenient to enjoy with either chopsticks or forks.

Braised Snake porridge – choose rare meat of cobra, grimalkin, and pullet, braised elaborately, also called ‘Dragon and phoenix contending’ (Long Feng Dou).

Roast suckling pig – a famed dish with rather long history, golden and crisp exterior, and tender meat, with dense aroma.

Sichuan Cuisine

This combines the cuisines from Chengdu and Chongqing. From as early as the Qing Dynasty (1644 – 1911), books had systematically recorded a total of 38 cooking methods like to scald, wrap, bake, mix, stew, and adhere, etc. it features pungent seasonings which were famed as ‘Three Peppers’ (Chinese prickly ash, pepper and hot pepper), ‘three aroma’ (shallot, ginger, and garlic), ‘Seven Tastes’ (sweet, sour, tingling, spicy, bitter, piquant, and salty), and ‘eight flavors’ (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ginger sauce, and home cooking).

Delicious dishes menu:

Stir-fried Tofu with Minced Beef in Spicy Bean Sauce – A real feast of tender bean curd, minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman, thus the name Ma Po Tofu (pock-marked woman’s bean curd).

Lamp-shadow Beef – with larruping techniques, the beef is cut in very thin sheet. When a piece is carried, it looks like translucent paper, slippery and reddish. When put under the lamp or light, a red shadow will appear.

Lung Pieces by Couple – a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.

Gong Bao Ji Ding – in Chinese it is called Gong Bao Ji Ding. This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular.

Hunan Cuisine

Hunan cuisine lays a stress on the use of oil, dense color, and techniques that produce crispness, softness and tenderness as well as the savory flavors and spices. Stewed fins, fried fresh cabbage with chestnuts, Dong Anzi chicken, immortal chicken with five elements, are of the highest reputation. Chairman Mao, together with other leaders praised the Hunan cuisine in 1958.

Stewed fins – had been famous during the Qing Dynasty. Choice fins, chickens, pork are stewed in chicken soup and sauce, tasting really fresh and mellow.

Immortal chicken with five elements – means to put five elements, litchi, longan, red dates, lotus seeds, and medlar, into the body of a chicken, then to braise. The taste is rather peculiar but it is said to have the effect of strengthening the constitution.

Jiangsu Cuisine

Jiangsu Cuisine developed from the local recipes of Yangzhou, Suzhou and Nanjing. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce. The elegant color, novel sculpts, with salt and sweet taste will soothe your stomach. The Jiangsu cuisine has several branches, including Shanghai cuisine, Nanjing cuisine is known for its duck recipes, Suxi cuisine with flowery hue, etc. the most highly recommended courses are:

Three sets of ducks – an interlinking dish, that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate!

Boiled dry thread of Tofu – thanks to the exquisite skill of the chefs, the Tofu can be cut into very thin threads which have chances to absorb the savor of soup. When chicken pieces added to the soup, the dish is called ‘chicken dry thread’; likewise, when shrimp added, it makes ’shrimp dry thread’.

Lion’s head braised with crab-powder – there is a metaphor in the dish name. In actual fact the Lion’s head is a conglomeration of meat that is shaped like a sunflower and resembles a lion’s head. It can be braised in a clear soup, or be red-cooked in a dense soup. A seasoning of crab powder enhances the flavor.

Zhejiang Cuisine

As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhou’s fineness and diversification, Ningbo’s softness and originality, and Shaoxing’s pastoral interests. Hangzhou, once the capital of the Southern Song Dynasty (1127 – 1279), it is customary to endow cuisine with dainty place-names. The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming thus rendering the dishes both salubrious and savory.

West-lake braised fish in vinegar – is a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill, his sister-in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating it. The boy’s story aroused the attention of the emperor and the recipe has been used ever since.

Fujian Cuisine

Neighborhood: Chinatown
67 Mott St
(between Bayard St & Canal St)
New York, NY 10013

(212) 964-0540

Add Photos Nearest Transit:
Canal Street (J, M, Z, N, Q, R, W, 6)

Grand St (B, D)

Chambers-Brooklyn Bridge/City Hall (4, 5, 6, J, M, Z)

Neighborhood: Chinatown
22 Elizabeth St
(between Bayard St & Canal St)
New York, NY 10013

(212) 964-2229

Add Photos Nearest Transit:
Canal Street (J, M, Z, N, Q, R, W, 6)

Grand St (B, D)

Chambers-Brooklyn Bridge/City Hall (4, 5, 6, J, M, Z)

Attire: Casual
Accepts Credit Cards: No

Neighborhood: Washington Heights
825 W 181st Street
New York, NY 10033

(212) 740-3188
Add Photos Nearest Transit:
181st St (A)

181st St (1)

Attire: Casual
Accepts Credit Cards: No
Parking: Street
Price Range: $
Good for Groups: Yes
Good for Kids: Yes
Takes Reservations: No
Delivery: Yes
Take-out: Yes
Waiter Service: No
Wheelchair Accessible: No
Outdoor Seating: No
Good for: Dinner
Alcohol: None

Neighborhood: Elmhurst
8709 Grand Ave
Elmhurst, NY 11373

(718) 803-2298

Add Photos Nearest Transit:
Grand Ave (G, R, V)

Good for Groups: Yes
Accepts Credit Cards: No
Parking: Street
Attire: Casual
Price Range: $$
Good for Kids: Yes
Takes Reservations: No
Delivery: Yes

Neighborhood: Chinatown
51 Mott St.
(between Bayard St & Pell St)
New York, NY 10013

(212) 393-9009

Nearest Transit:
Canal Street (J, M, Z, N, Q, R, W, 6)

Chambers-Brooklyn Bridge/City Hall (4, 5, 6, J, M, Z)

Grand St (B, D)

Hours:
Mon-Thu. 11:00 a.m. – 11:30 p.m.

Fri-Sat. 11:00 a.m. – 1:00 a.m.

Accepts Credit Cards: No
Price Range: $
Parking: Street
Attire: Casual
Good for Groups: Yes
Good for Kids: Yes
Takes Reservations: No
Delivery: No
Take-out: Yes
Waiter Service: Yes
Wheelchair Accessible: No
Outdoor Seating: No
Wi-Fi: Free
Good for: Lunch, Late Night, Dessert
Alcohol: None

Neighborhood: Theater District
242 West 56th Street
(between Broadway & 8th Ave)
New York, NY 10019

(212) 265-2226
Add Photos Nearest Transit:
57th St-7th Ave (N, Q, R, W)

59th St-Columbus Circle (1, A, C, B, D)

7th Ave-53rd St (B, D, E)

Attire: Casual
Accepts Credit Cards: Yes
Price Range: $$
Good for Groups: Yes
Good for Kids: Yes
Delivery: Yes