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Old 03-05-2007, 06:13 PM   #41
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I have found that I love anything on the menu that says "Cantonese Style", don't know how it differs from other regional styles, but they're the best!
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Old 03-05-2007, 06:53 PM   #42
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Oh my!You have me salivating.I love all mentioned
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Old 03-05-2007, 07:15 PM   #43
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any egg fu yung
I love wor wonton soup
crab rangoon
general tsao
anything lo mien
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Old 03-05-2007, 08:32 PM   #44
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Omigosh, as someone has already said, there are so many good dishes, it's hard to choose.

Although, I do really, really like cashew chicken. Egg drop soup is my number 1 choice for soup. If we're at a buffet-style restaurant, I'll start my meal with egg drop soup and, instead of dessert, I usually finish with another bowl of egg drop soup. That's how much I like it.

Buck and I found a new Chinese restaurant in our area that we just love and had our "date day" lunch there this last Saturday. We left very happy campers. Yum, yum, double yum!! The cashew chicken there was practically 50/50 cashews to chicken. Big whole cashews, too. I was in heaven.

Buck usually chooses General Taso's Chicken and hot and sour soup.
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Old 03-05-2007, 09:31 PM   #45
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I generally like Thai & vietnamese food more than chinease. Chinease is one of those cuisines that get tired of quickly but my favorite would probably be general tso chicken.

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Old 03-06-2007, 02:34 AM   #46
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Quote:
Originally Posted by ncage1974
I generally like Thai & vietnamese food more than chinease. Chinease is one of those cuisines that get tired of quickly but my favorite would probably be general tso chicken.

Ncage
I guess you have not tasted authentic Chinese fare, otherwise you would not have got tired of it. There are basically 8 types of Chinese cuisines - Northern (Shandong, Beijing), Sichuan, Canton, Fujian, Jiangsu, Zhejiang, Hunan, and Anhui, with Sichuan and Cantonese being the most popular.
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Old 03-06-2007, 03:30 AM   #47
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Boufa, I was about to write pretty much what you did. So many people think that "Chinese" is one kind of food: The kind served up by the restaurants in their neighborhood. That's why I cannot pick one favorite dish. It's like comparing apples and oranges. I remember once sitting down with a Chinese friend and having someone ask her if different Chinese people actually speak different languages. She proceeded to tell them how to say one sentence in 3 or 4 dialects (needless to say she had much higher education than I), and it didn't even sound vaguely the same. The food simply is not the same.

Cantonese, to my palate, has less seasoning. On the other hand, it really stresses fresh vegetables, lightly cooked.

My favorite style is northern (scechuan), with a heavier sauce and lots of spices.

But there are probably hundreds of styles.

And I can't get any of them!
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Old 03-06-2007, 06:27 AM   #48
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Cold Sesame noodles - extra spicy!
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Old 03-06-2007, 10:49 AM   #49
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I like egg-foo-young, beef-fried and chicken-fried rice, or house-fried rice, lobster sauce and gravy.

But as of late, I've been asking the waiter to have the cooks omit the MSG. The food tastes much better and it's not overly salted!
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Old 03-06-2007, 12:29 PM   #50
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Quote:
Originally Posted by Claire
Boufa, I was about to write pretty much what you did. So many people think that "Chinese" is one kind of food: The kind served up by the restaurants in their neighborhood. That's why I cannot pick one favorite dish. It's like comparing apples and oranges. I remember once sitting down with a Chinese friend and having someone ask her if different Chinese people actually speak different languages. She proceeded to tell them how to say one sentence in 3 or 4 dialects (needless to say she had much higher education than I), and it didn't even sound vaguely the same. The food simply is not the same.

Cantonese, to my palate, has less seasoning. On the other hand, it really stresses fresh vegetables, lightly cooked.

My favorite style is northern (scechuan), with a heavier sauce and lots of spices.

But there are probably hundreds of styles.

And I can't get any of them!
Thanks for some explanation. No wonder I like the Cantonese stuff, very fresh tasting, but beautifully prepared.

Does anyone know the differences between all the styles? How Hunan differs from Scechuan, Cantonese, etc...?
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