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

Tele: (925) 846-6745

Food Delivery Service: No

Food Take out: Yes

Waiter Service: Yes

Wheelchair Accessible: Yes

Accepts Credit Cards: Yes

Attire: Casual

Good for Groups: Yes

Good for Kids: Yes

Review:

I enjoyed the Noodle soup this afternoon, which did a great job of helping to settle my stomach. The broth was flavorful, chicken was tender, vegetables fresh, and overall very good. I love the camaraderie, as I believe all of the staff served me at some point. The decor is nice and simple, and very clean. I will definitely be back!

We just had a great lunch here. My husband and I both had their pork chow fun with black bean sauce. The people are extremely friendly, and the service was quick and attentive. We remember Blessings when they were located at the front of this shopping center. We were sorry to see them go and now we are so pleased to see them back. The owner came out to talk to us and it was such a nice experience. They have a older gentleman who seated us and took out order: very friendly and encouraged us to have our chow fun with the black bean sauce..which I am very glad he did. We will definitely return. Prices are very fair and the menu is varied.

You don’t need to go far if you’re looking for quality Chinese food. Blessings has re-opened! Yes I said it it is back again and in the same complex but re-located in the back area near FedEx.. I highly recommend getting the chow mein and the pot stickers. Already the owner knows my name which can’t be helped since I love the food. It’s not greasy like many other locations and the service has always been wonderful. So if you’re looking to have a night to yourself or with friends/ family I highly suggest going here. Oh yeah, and just as an added reminder they accept debt and cash only.

Tele: (925) 931-0083

Restaurant Reservations: No

Food Delivery: Yes

Food Take-out: Yes

Hours:

Mon-Sat. 10:30 a.m. – 9:00 p.m.

Sun. 3:00 p.m. – 9:00 p.m.

Attire: Casual

Accepts Credit Cards: Yes

Parking: Private Lot

Review:

I really can’t say enough bad things about this place. I’m really hoping maybe I just had a terrible, out-of-the-ordinary experience, on a bad day because our food was inedible. It looked (although I’m sure tasted better) than dog food. We ordered I guess what you would call from the menu orange chicken and cashew chicken…so don’t get those two items. We took it home to eat, opened it up, and my boyfriend who can just eat about anything wouldn’t even finish it let alone eat more bites of the meal. I was so upset since this place is right down the street from our house and would be so nice to have a tasty Chinese place so close. From the other reviews I’m wondering what happened to our meal, but I’m not going to take the chance and go back. Suggestion…don’t go….or try and support and try for yourself…its your stomach.

Finally a close by Chinese restaurant that serves up real Chinese food. Thank you to the other reviewers who point out the Chef’s Specialty section of the menu. I would have otherwise NEVER set foot at Bo’s. We had the napa cabbage rice cake (sort of like a chewy rice based flat noodle), and the boiled beef. I agree the menu items are western China/Sichuan. Yes, you can definitely get better in the south bay, but I think Bo’s does a fine job at the specialty dishes and I commend them on having the guts to put some authentic items on their menu.

I went back and had the gringo “Lunch special” fare again. I had the lunch special stuff months back and found it forgettable enough not to write a review, but loved the authentic Chinese dishes. HO HO!, They’ve turned a corner! I had the typical Mongolian Beef, and my Samoan attorney had Kung Pao Chicken. You can’t get more Americanized mainstream than that…and they were both very good! Egg roll still tasted thick and frozen food like. Egg drop soup however was up a step! Both meal’s meats were high quality and seasoned/cooked to perfection. Bottom line…I really like this place for their truly chinese dishes on the “chinese specialty menu” (see link to my earlier review below) and now also for the “regular american menu”, and the people and service really can’t be beat. I’m still looking for a Chinese five star, but I’m not sure if it exists on this side of the hill.

Address: 30 W Angela St (between 1st St & Main St) Pleasanton, CA 94566

Tele: (925) 484-4880

Website: www.pandapleasanton.com

Home Food Delivery Service: No

Food Take out: Yes

Waiter Service: Yes

Wheelchair Accessible: Yes

Accepts Credit Cards: Yes

Parking: Street, Private Lot

Attire: Casual

Good for Groups: Yes

Good for Kids: Yes

Review:

Stopped by for some take out the other night. Watching the A’s game with nachos, again, just wasn’t going to cut it. We ordered the Hong Kong chicken, veggie chow mein (not listed as part of the menu but they can make it for you) and spring rolls. The hong kong chicken is similar to orange chicken but with peas and carrots and a better kick. Chow mein was decent but I think it over cooked a little on the car ride home. Spring rolls were a little oily but still crispy when we got home. It was a little out of the way to drive for chinese but still worth it.

1. If you go here with an open mind, it’s almost a sure bet that you’ll end up enjoying your meal here.

2. Explanation: the decor is… old and outdated; stereotypical Chinese circa 1970s. Depending on the time you go (ie early dinner), it might appear empty (but they do a lot of take out). Authenticity? No. But then again, how many Chinese restaurants are “authentic”? Most Americans don’t know what authentic Chinese food is and many wouldn’t like it anyway.

3. With the above being said, if you simply want to have good tasting food, very freshly prepared, at a decent price, via very friendly staff, then just trust most of the folks who’ve positively reviewed this place; yes, it is a definite no brainer for good Chinese food. Enjoy.

Tele: (925) 846-5251

Address: 3059 Hopyard Rd Ste G, Pleasanton, CA 94588

Review:

Its the freshest greatest tasting chinese food in town.

Try their HONEY WALNUT PRAWNS.

They have the best lunch specials, includes soup, egg roll , wonton, and fried rice with your main course choice.

Prices are 6 to 8 dollars for all of that at lunch

Wonderful friendly staff that are super nice to you, they remember your name and love kids.

Address: 102-1166 Alberni St, Vancouver, BC V6E 3Z3

Tele: (604) 682-8833

Website: www.kirinrestaurant.com

Accepts Credit Cards: Yes

Attire: Dressy

Restaurant Reservations: Yes

Chinese Takeaway, Waiter Service, Wheelchair Accessible

Alcohol: Beer & Wine Only

Review:

The caliber of dim sum in Vancouver is relatively high (due to all the Canton peeps). So competition for dim sum locally is pretty fierce. Kirin is definitely known to be “up there” in the Chinese food area. It’s definitely no Hons! So if you eat here, you won’t expect to see rowdy dim sum ladies pushing their carts and dan tat in your face. Every server is in some tux uniform and are rather snooty, actually. Quality of food however, is superb. Not bad for the money, this is definitely good food. And the siu long bao is awesome! Must have.

Directions:
Cut beef across grain into thin slices.
Combine 1 Tb. each lite soy sauce, cornstarch and sherry with minced ginger and garlic in medium bowl,stir in beef.
Let stand 30 minutes. Meanwhile, combine water, 2 tsp. cornstarch and remaining 2 Tb. lite soy sauce; set aside.
Separate and rinse bok choy; pat dry.
Cut leaves crosswise into 1″ strips, separating stems from leaves.
Heat 1 Tb. oil in hot wok or large skillet over high heat.
Add beef and stir-fry 1 minute; remove.
Heat remaining 1 Tb. oil in same pan. Add onion and slivered ginger; stir-fry 2 minutes.
Add bok choy stems; stir-fry 1 minute longer.
Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Serve immediately.

Chinese food: beef recipes

Material:
1/2 pd Beef, one onion .

Practices:
1.slice the beef against the grain, with a little salt, peanut oil, soy sauce, a little bit of health powder, pepper, monosodium glutamate or chicken powder and mix a little wine, preserved 10 to 20 minutes. So tasty.

2.onion rings cut into the slightest.

3.wok put a little oil source, first fried onions.Soft fried onion.

4.the soft fried onion poke one side, and Yan Hao’s beef and gravy along with salt into the pan, then stir fry.

5.Fry turning point and then sprinkle with black pepper powder (to make a more fragrant flavor of beef) stir well, then you can pan.

Tips:
1.beef has been tasty pickled, fried in the process can no longer put seasonings and one of the pickled onion gravy will also be absorbed.

2.beef fried taste of the old will make poor, it is in the fire fast, quick stir-fry until cooked can be.

Chinese food: beef recipes

Ingredients:
1 lb. roast cut
into 1/2-inch pieces
1/2 cup diced onions
2 cups broccoli flowerlets
1 tsp. cornstarch
1/4 cup water

Directions:
Combine marinade ingredients.

Mix in meat and let stand for at least 1 hrs.

Stir fry beef, onions and broccoli in hot oil until done.

Combine cornstarch and water and stir into stirfry mixture until bubbly and slightly thickened.

Serve over rice.

Chinese food / Pork recipes:

Servings: 2-3

1 lb. pork tenderloin
½ cup unsalted roasted peanuts
8 dry red peppers
1 teaspoon chopped ginger
3 cups cooking oil
2 Tablespoons cooking oil

Marinade
1 Tablespoon soy sauce
1 ½ Tablespoons cornstarch
1 ½ Tablespoons water

Seasoning sauce
1 Tablespoon rice wine
1 ½ Tablespoon soy sauce
1 Tablespoon sugar
½ Tablespoon brown vinegar
1 teaspoon cornstarch
½ teaspoon salt
1 teaspoon sesame oil

Directions:

Pound the pork with the back of the cleaver to tenderize it. Then dice it into ½” cubes. Marinate with the marinade for 20 minutes (remember to pre-mix the marinade first).

While marinating the pork, prepare the seasoning sauce, chop the ginger, and cut the dry red peppers into 1″ long pieces.

Heat up the wok on high, then pour in 3 cups of cooking oil. Deep fry the pork cubes for 20 seconds. Remove the pork, and drain off the oil.

Heat up the wok on high again, and pour in 2 Tablespoons of cooking oil. Fry the dry red peppers for a few seconds, or until dark brown.

Immediately add the ginger and the pork. Quickly stir fry for a few seconds. Then pour in the seasoning sauce. Mix thoroughly until the sauce thickens.

Transfer the content onto a serving plate. Add the roasted peanuts on top, and it is ready to serve.