Tag: Chinese

Review: New Mitzie’s Restaurant

179 East Pender Street, Vancouver

New Mitzi 1

Date of Visit: July, 2017

New Mitzie’s is almost dead-center in the middle of Chinatown. It has a large menu that is pretty well equally divided between Chinese and Western cuisine and the Chinese selections are largely the sort you find in any westernized Chinese restaurant across the country. While perusing restaurants online, I saw that they have General Tao’s chicken listed and, having still never had this popular favorite yet, I gave the place a try… Continue reading “Review: New Mitzie’s Restaurant”

Review: Kent’s Kitchen – Vancouver

232 Keefer Street – Chinatown

Kent's Kitchen 1

Date of Visit: July, 2017

I passed by Kent’s several times while wandering around Chinatown and wanted to give it a try but it always seemed to be packed. One morning, just after 11am I happened to catch it when there were only a few patrons present. It was a little earlier than I had intended for my lunch but I didn’t want to lose the opportunity and so I stopped in for a quick bite… Continue reading “Review: Kent’s Kitchen – Vancouver”

Review: Goldstone Bakery and Restaurant

139 Keefer Street, Vancouver (604) 688-9328

Goldstone 1

Date of Visit: July, 2017

I failed to notice this place in several walks around Vancouver’s Chinatown, rather, I came across it while doing a Google search for places to have breakfast within walking distance of my hotel. What I liked about this place is that it opened at 7:30am, which suited me down to the ground… Continue reading “Review: Goldstone Bakery and Restaurant”

Review: Gain Wah Restaurant

218 Keefer Street, Vancouver

Gain Wah 1

Date of Visit: July, 2017

I probably walked past Gain Wah three or four times before I noticed it. In fact, I was planning to eat at a restaurant next door on this particular but it was full when I arrived and I just happened to spy this place instead. It was a happy accident as I had a very nice meal… Continue reading “Review: Gain Wah Restaurant”

Review: Floata Seafood Restaurant

400-180 Keefer St., Vancouver – Website

Floata 1

Date of Visit: July, 2017

Floata has quite a presence on the web and I made a point of noting it as somewhere I wanted to try on my recent trip to Vancouver. It is situated in Chinatown, had a pretty good set of reviews, and sounded great. Unfortunately, my visit not only left me unimpressed but a little disgruntled… Continue reading “Review: Floata Seafood Restaurant”

Review: New Town Bakery and Restaurant

148 E. Pender Street, Vancouver – Website

New Town 1

Date of Visit: July, 2017

The New Town Bakery and Restaurant is on East Pender Street, which runs right through the center of Vancouver’s Chinatown. Its bakery operation occupies the front portion of the premises while the restaurant lies in the rear. There is a very extensive menu available in the restaurant section but the dim sum they offer is what most drew me to the place… Continue reading “Review: New Town Bakery and Restaurant”

Pork with Salted Radish and Black Bean

Pork Belly with Salted Radish and Black Bean 1

This dish is named for the flavoring additions, which are Preserved (Salted) Radish and Chinese Salted Black Bean, both of which add a rich umami depth to the pork belly and the secondary ‘bulk’ ingredients of Zucchini and Button Mushrooms. I rather threw this together as a means to use up the last of my current batch of salted radish and I didn’t really plan on doing a blog post (hence no ‘prep’ photographs), but it turned out pretty nicely and I thought I’d share.

Basically, I used pork belly rashers that were first oven cooked to render out some of the fat and brown until not quite crispy, then sliced into sections. I browned the mushrooms in some of the rendered pork fat and added a little lemon juice as they were the canned variety and the lemon juice improves the flavour. Then I added in the pork, zucchini, and about 3 tablespoons of chopped salted radish. I created a glazing sauce with a little vinegar and chilli paste, then finally added chopped salted black beans. I meant to start with some minced fresh ginger but I forgot about it… it didn’t matter though as the overall result was really tasty.

Three Flavoured Zucchini

Three Flavored Zucchini 1

Today’s offering  is inspired by a Sichuan dish that features flash-fried green beans combined with ground pork, plus chilli and other typical Sichuan seasonings. The dish you see above departs from the basic theme by using zucchini, and the ‘three flavoured’ appellation stems from the fact that three different taste components are represented. The dish is spicy hot with homemade Simple Chilli Oil, salty, from Preserved Radish, and rich in the umami flavour of Chinese Dried Shrimp. Anyway, I have to apologize that I managed to lose my notes made whilst making this preparation but I think I can describe the basic idea as follows:

Reconstitute and then finely chop dried shrimp reserving the soaking water. Chop a similar amount of Preserved Radish finely.  Fast fry batons of zucchini at very high temperature to sear the surface but leaving the flesh still crisp tender. Fry a little ground pork, separating the meat into ‘crumbs’ then add some minced ginger, white pepper, and garlic salt, followed by the radish, chopped shrimp and the soaking water. Add a little rice wine and cook until the liquid is almost gone. Add the zucchini and sauté until heated through then stir in some chilli oil (including the solid chilli flakes) and serve hot

I think you should be able to get the basic idea from the above. In any event, the result was really delicious…

Omelet with Salted Radish and Conpoy

Omelet with Preserved Radish and Compoy 1

This omelettes, or egg-cakes, picture here contain Preserved Radish and Conpoy and are thus quite Chinese in character, although I don’t know if this particular combination has actually ever been tried before. I had first thought of serving them with the typical ‘brown sauce’ that was once common on westernized versions of ‘Egg Foo Yung’ but, instead, I went a little Japanese and just drizzled them with a little ‘Eel Sauce’, sweet condiment rather like Chinese Oyster Sauce, that one often encounters topping the Japanese ‘pizza’ known as Okonmiyaki. If this is not something you have on hand, you could substitute a little Oyster Sauce with a little rice wine and sugar added… Continue reading “Omelet with Salted Radish and Conpoy”

Tiger Peppers (hu pi jian jiao – 虎皮尖椒)

Tiger Peppers 1

It has been years since I last made Tiger Skin Peppers (as many as twenty, maybe). For a long while now, I have wanted to prepare the dish for my blog but I waited in vain for the right sort of peppers to turn up in local stores and it wasn’t until this past week that some finally appeared. I grabbed a good quantity of them and will devote a small portion to this present offering.

The origin of this dish is, I believe, Sichuan, but it is very popular elsewhere. It is so named because the characteristic patterns formed on the chillies when seared at very high heat in a wok or other pan gives it a ‘tiger skin’ like appearance. Personally, I actually think that ‘Leopard Skin’ might be closer but I won’t quibble.

Anyway, once seared, the chillies are finished with a simple sauce composed of Chinese Black Vinegar, soy sauce, and, usually a little sugar. I am rounding that out with a little chopped garlic here (which is sometimes, though not always, used) but, in any event, the result makes for a very nice appetizer or side-dish… Continue reading “Tiger Peppers (hu pi jian jiao – 虎皮尖椒)”