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zozzen -

Btw, here's the recipes for the dishes above. I don't know why a small number of westerners i met

don't like it. IMPOSSIBLE!

蒜蓉開邊蝦.

- pick up BIG shrimp, the bigger the better.

- cut them in half, lay them on a dish, pick up intestines

- pour smashed garlic and butter onto shrimps.

- steam it for 10 mins.

海鮮蒸蛋

- Add water into egg by 1 egg : 2 water ratio, stir it VERY thoroughly. (Add some meat source or

chicken powder and salt to enhance flavor, but if you don't like these, use chicken soup to

replace water)

- slice mushroom (or any fungus), cut "glass noodle" (粉絲) into small pieces.

- prepare several beautiful cups.

- put shrimps, clams or sliced squids into the cup. add some white pepper.

- there'll be small bubbles, break it before you steam it. It won't destroy the flavor, but it

doesn't look good.

- if that's the first time you steam egg and don't know how to adjust fire, use the lowest fire to

steam it for 30 mins.

roddy -

If you can do anything 铁板 and bring it in sizzling you might get the reaction you want.

Yang Rui -

Quote:

i'm really not impressed at all.

It sounds like you have the same problem your friends have - not being particularly impressed by

foreign food. Different cultures emphasise different qualities in food. In Asia, expensive seafood

is widely prized. In northern Europe, people often like hearty, warming dishes.

Personally, I like 蒜蓉開邊蝦, but any kind of 蒸蛋 is nothing to get excited about for me.

I think any kind of food can be good if it's done well. To take your example of mussels and french

fries, if the fries are crispy on the outside and soft in the middle, and the mussels are lovely

and garlicky it's fantastic.

As a "westerner" I like 鱼香肉丝, 京酱肉丝 and similar good homestyle stuff. Might not

sound very exciting or impressive, but I love them.

gougou -

Anything 糖醋 works really well with Westerners too; with my ex, we made sweet and sour chicken

for a whole floor of our dormitory in Moscow, and people loved it.

But as much as I love Chinese food, I'd still have the mussels and fries over anything else that

has been mentioned above

flameproof -

Quote:

It sounds like you have the same problem your friends have - not being particularly impressed by

foreign food.

Most people simply don't enjoy food. They just eat it. Whatever it is. If they know it they like

it, if not, not. Most just don't understand food or cooking. Many people like instant noodles, for

me, everybody that like those factory produced products is disqualified from commenting on food.

When I cook for people I often do Thai food. Curry and soups, not too spicy if possible. Pizza is

good too (but needs a hot oven (>300C), which most don't have).

Stews are good too. Goulash or Nikujaga is fine. Baked chicken is fine too (but needs space if you

do more then one). Soups go also down well. A nice beef soup or asparagus or tomatosoup is great

too as a starter.

Ok, this is silly, but easy and nice is garlic bread, or the next step, bruschetta.

PS: Sweet&Sour is what I really nearly dislike most. Tastes really terrible, plus - they never use

meat, just grizzle and bones. #1 of bad tastes is cantonese lemon chicken.

zozzen -

and how do you see Chinese syrup soup? A few days ago, i prepared a big bowl of 雪耳燉木瓜 to

my friends. The general responses were like this:

Southern Asians (including viet & hk ) were very okay with this.

"Mainland" Chinese (not from coastline) complained it's too sweet.

Several europeans said it's weird.

After that, I served them in a glass instead of a bowl and take it as a coffee and tea, people

seem to be more okay with this. (not very okay though)

If you have to pick one of the most impressive Chinese dessert, which one will you choose?

flameproof -

I don't like most sweet food as main dish. Maybe I can exclude pancakes and rice pudding

(specially with cinnamon).

I am more familiar with HK desserts. What I like is:

Sai mai low (sago)

Yeung zi gam loh (sago with mango and pomelo)

dou za wo beng (pencakes with red bean filling)

I don't like red beans, but those pancakes are OK)

Seems in China they only have fruits as dessert, well, you can't go wrong with that.

zozzen -

Quote:

PS: Sweet&Sour is what I really nearly dislike most. Tastes really terrible, plus - they never use

meat, just grizzle and bones.

That was what i disliked but after having it in a good restaurant in hong kong, i truely

appreciated this.

香脆的炸粉包著一小塊豬肉, 浸在糖醋汁中.

奇怪是炸粉和醬汁好像獨立生存, 誰也不干擾誰, 但咬下去時,

卻又覺得兩者混合得十分完美 .

but among Chinese tourists from hong kong or the south, it's best-known to avoid sour-sweet pork

in Europe. If you really want this, always let the chef know you're Chinese, and you need REAL

chinese food.

flameproof -

I found sweetnsour pork in Europe and HK/China quite similar in taste, seems the sauce is always

from the same factory. Difference is, in Europe they use meat, in HK/China grizzle. I hate

grizzle, fat, crushed bones.

I almost never cook Chinese, once I tried laziji / 辣子鸡 - real Sichuan style. At home you can

do it way better then in a restaurant, with quality oil - and NO bones!

(funnily, I couldn't find Sichuan pepper in HK, had to buy it in Shenzhen)

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