The Gaijin Guide: Meals/Snacks

Chinese Meals/Snacks

	Beef Tendon - Suan Bao Niu Jin - Chinese This surprised me. I ordered it as a Dim Sum dish because it was something that the average American would find gross. I was expected tough, small stringy things. What I got was somewhat mushy, like a relatively tough jello (coated in garlic sauce.) I actually liked them. Would I try again? Yes (although it has to be said that I'm actually a partial ethical vegetarian - no mammals, except once if it's a new dish, based on the justification that the animal is already dead. I'll try it, but I won't continue to eat it and therefore subsidize the industry.) So, I would eat it again, if it weren't for my particular rules... Where I found it: In Washington DC, but also at Kam Man
	Beef Tripe (Sliced) - Hong You Du Si - Chinese Sliced tripe (intestinal lining) with hot sauce. It was really good! Kind of rubbery, but it took the hot sauce wonderfully and was a very refreshing, light dish. Recommended. Would I try again? In duck or chicken versions, definitely. Where I found it: Sadly, in DC. But there are great bus deals to get there! (See the Links Page)
	Bings - Chinese Fried, flattened buns covered with sesame seeds - filled with stuffings from red bean to spicy pork. Portable, cheap - and extremely tasty! The perfect Chinese pita pocket!! 3.4 solid stars. Would I try again? Yes! Where I found it: Unique Pastry and Roll and Dough
	Black Sesame Paste/Soup (Zi Ma Wu) - Chinese/Hong Kong This almost belongs in the dessert section. A black broth of sugared sesame soup. It's sweet, but not particularly thick. Would I try again? Yes. Where I found it: At a sidewalk booth outside of Deluxe Food Market, on Elizabeth Street. The same cart sells tea eggs, which I have yet to try..
? *Picture not found*	Borscht - Chinese/Hong Kong Hong Kong style Borscht - a staple dish in diners known as Cha Chaan Teng..... Bearing little resemblance to the East European soup of the same name, Hong Kong Borsct is basically a light tomato soup, studded with a small amount of vegetables. Nice. But definitely nothing to write home about... Would I try again? Nope. Where I found it: Taipan Bakery
	Chee Cheong Fan (Chinese) Thin rice flour sheets, rolled into little cylinders and drizzled with sweet oyster sauce. A common breakfast...simple, but very tasty. Would I try again? DEFINITELY! No, there's not much to this snack, but it really hits the spot. Where I found it: Fong Inn Too
	Chicken Feet (Fung Jau) - Chinese Well, they're self explanatory. It was really fun sitting on a bench in Columbus Park (on Mulberry and Mosco) , gnawing on obvious chicken feet. They didn't taste bad, but (like crawfish or crab legs), it's a lot of work for not too much pay off. After all, how much meat is there on chicken feet? Would I try again? Not really worth it. Where I found it: Kam Man
? *Picture not found*	Conch - Chinese A shellfish/gastropod. A little bit rubbery, but nice when shredded and sauteed with vegetables. Would I try again? Yes, although I'm not bonkers over it. Where I found it: Silver Pond
	Congee (Juk) - Chinese The traditional Chinese breakfast. Also known as juk. It's basically a broth of rice and water with fish or pork mixed in for flavor. It's very filling, with the consistency of clam chowder. A good way to start the day. There's also a pork blood one that I'm waiting to try (okay, I'm a sick puppy, but it sounds so exotic) Congee Variation: Just tried pig's blood congee, which surprised me. I'd expected it to be in liquid form, but it came as regular congee, with spongy red squares mixed in , which basically had the texture of firm tofu. Not bad. But honestly, the blood pudding squares didn't add anything special to the congee, so it's not something I'd indulge in again. Would I try again? Yes. Where I found it: Deluxe Food Market
	Curry Fish Balls - Chinese/Hong Kong A staple of Hong Kong street vendors - fish balls (generally made from shark meat), flavored with a tinge of curry. Kinda rubbery, but very nice to chew. I'd say....a positive, tasty (and cheap) culinary experience! Would I try again? Yes (if I weren't a Vegan in training!!) Where I found it: Hong Kong Station
	Dim Sum (aka Yum Cha) - Chinese Not a food - but rather, an experience. Dim Sum means "small treats that touch the heart." Yum cha translates as "going to tea." Dim sum is a Chinese brunch experience, served primarily on the weekends, morning through afternoon. The more authentic dim sum is served in large dining halls, with legions of appetizers--alot of which are mentioned on this page--presented on rolling carts throughout the meal. It's best experienced in a group, where you can share the plates and sample more food. Diners are given a stamp card to record the tab, and you basically grab whatever looks tasty. There's too much to learn about dim sum to discuss here, but here's a primer that can get you started. Would I try again? Everyone should try it at least once! Where I found it: Jing Fong, although I hear that the best dim sum is found in Queens!
? *Picture not found*	Drunken Crab - Chinese Raw crab. I was expecting something akin to a slab of sushi - what I got was a chopped up crab, still in its blue shell, marinated in an vinegar-ginger sauce. It was extremely hard to get at the meat - that which I did taste was okay, albiet gooey - rather bland. It suffered from crawfish syndrome - lots of work, not much meat. Come to think of it, cooked crabs have that problem too! The sauce, however, kicked butt. Would I try again? No - too little meat, too much work. Too expensive, too. Where I found it: Joe's Shanghai, on Pell St.
	Duck's Tongue - Chinese Yes, that's right - duck's tongue. I had been looking forward to this for ages - it sounds so exotic...and it was a bit of a let down. There's a central bone in each of them, which you chew around. Not much in the way of portions, and kind of rubbery in texture. Definitely too expensive for what it was ($11.00 for a small bin of them.) But if you want to try it, the only place I've found it is the Sweet N' Tart Cafe, as per the link below. Would I try again? Sadly, no. Where I found it: Sweet and Tart
	Dumplings - Chinese There are so many varieties of dumplings - go to dim sum, and you'll see. Here are a few types that I've had the privilege to sample: Har Gow (a.k.a. Crystal Dumplings)- These are wonderfully delicate little things. Melt in your mouth shrimp, encased in a steamed dumpling skin. (Har/Ha means shrimp.) Yummy! Shanghai Soup Dumplings (Steamed Pork Buns) (Xiao Long Bao) - Pork buns with the pork and soup inside the wonton textured bun. Most famously found at Joe's Shanghai on Pell Street (although I've never been there.) Warning, it can be really, really hot when you bite into it, so just bite a little bit and let the soup trickle out into the dish. Otherwise, they pretty much just taste like good, basic dumplings. (Found these at 10 Pell ) Shumai - Little pork dumplings in a egg/wonton skin. The name means, I believe, "Cook and Sell". They're usually open on top, and pinched to look like flower buds. Taro Dumplings - These little deep fried beauties look crispy and "furry" on the outside, and have a warm, creamy taro center. I recently tried authentic dim sum for the first time, and these were my favorite of the meal! Would I try again? Yes, especially the Har Gow and Taro Dumplings. Where I found it: Available at most Chinese Restaurants
	Fish Balls - Chinese No, no, no - not that kind of fish balls. They're fish that have been fried and molded into balls. They're available on canal street from a few booths (one that I know of). They are stuck on a skewer, and sold for $1.00 a stick. They're not particularly striking to taste, but make for a decent snack in the middle of the day. Would I try again? Sure. And they sell noodles right next to it... Where I found it: On the street.
	Fish Maw- Chinese One of the four treasures of the sea, fish maw is the organ of a fish that regulates water and oxygen flow, allowing ascention/descention. An expensive delicacy, it is deep fried until it puffs up and turns white. Like sea cucumber, fish maw has little taste of its own. Instead, it takes on the surrounding flavors of a dish, contributing texture in the form of little soft spongey squares of flesh. Would I try again? Pleasant, but no rush. Where I found it: Sichuan Palace
	Fried Radish Cake (Lor Bak Go) - Chinese Available out of a tiny booth on Mott Street - radish, prawns and water--fried into 3 wonderful white slabs. The cakes are somewhat bland by themselves, but topped with sweet soy sauce they're filling and tasty. Only $.75 per pop. Would I try again? Definitely. 3.2 stars. Where I found it: The Radish Guy on Mott
	Gluten Stick (Spicy) - a.k.a. Seitan (Yao Cha Kwai) (Chinese) Gluten is the protein in wheat. Some people are allergic to it, others turn it into a meal. A good one. The gluten sticks I tried were similar to tofu, firm and somewhat chewy. They appeared to be very thin sheets that had been rolled into solid sticks of "meat." The gluten itself seemed to have little taste, and took on the spices well. It made for a nice light snack in the middle of the day. Other ways to try Seitan: sliced up and put in porridge, or dipped in soy bean milk. Would I try again? Yes, a great protein alternative to meat products, and very palatable. 3.3 stars. Where I found it: Kam Man and I'm sure many other places, as well.
	Jellyfish- Chinese No, it's not a jellyfish shaped blob on your plate - at least mine wasn't. They shredded it up like coldslaw, added some shredded vegetable--daikon, I think--as well as some sugar and salt. Jellyfish doesn't have much of a flavor, and it's got a mild rubbery-chewy texture. And it's good, kind of like chewy bland noodles, or very wet flavorless sourkraut. (If there is such a thing.) But it's light, refreshing, and don't think particularly caloric. Would I try again? Yes, I would. 3.2 stars. Where I found it: Kam Man
	Lion's Head Meatballs - Chinese A shanghai dish of very oversized meatballs, consisting of ground pork, scallions, water chestnuts, soy sauce, and corn starch. Served with napa cabbage, the dish somewhat resembles a Lion's head, hence the name. Would I try again? Yes (were it not pork - but the taste is quite good.) Where I found it: A restaurant that I can no longer recall.
	Ma Po Dofu - Chinese (Sichuan) The name means 'Pock Marked Lady's Tofu' - a classical mix of tofu cubes, bathed in a spicy hot sauce with bits of pork, wood ear fungus and (sometimes) water chestnuts. The vast majority of this dish are the tofu cubes - so if you like tofu (and if you like it tabasco-flavored spicy) then you'll like this dish. While I do like zip to my meals, I actually found the tofu and variety of the dish too bland for my taste. But don't take it from me...try some of your own - it might be right up your alley. Would I try again? Nah - not really all that impressive of a dish. Where I found it: Strangely enough, at a so called Shanghai restaurant (Shanghai Garden?) on Mott Street.
? *Picture not found*	Peanuts and pearl balls sweet soup - Chinese Don't know the name of this one - but it's very nice and filling. Stewed sweet peanuts, and little treasures of glutinous rice dumplings at the bottom of the bowl. Yummy, and--as usual--very cheap. Would I try again? Yes, but there's so much out there to try first! Where I found it: Deluxe Food Market
	Peking Duck - Chinese I had never intended to try Peking Duck. It looked like just plain 'ole duck, and I didn't want to try something that average. But it was ordered during a group meal, and I discovered something very neat about Peking Duck. It's traditionally served in two stages - the first is skin only, sandwiched between two floppy, skin-soft, yummy rice pancakes with a bit of sauce. You see, the skin is the real delicacy, and it's eaten separately. The pancake/sandwiches made these really special, and fun! Next comes the meat, served as part of a casserole. Also nice, but the pancakes....they're wonderful! 3.8 stars. Would I try again? Yes - I'm surprised, but I do like it quite a bit. Where I found it: Silver Pond
	Pork Ears - Chinese They don't look like Pork Ears. (At least mine didn't.) They look like striped slabs of meat stuff. When you bite in, there's a real feel of chewy gristle. Not that pleasant a mouth feel. Mine were supposed to be spicy, but were rather bland.) So - why do my dogs like these things so much? Would I try again? No. Don't like the texture.. Where I found it: Kam Man
	Potstickers (Wor Teep) - Chinese a.k.a. Gyoza Standard Chinese dim sum fare. Fried noodle outside, meat dumpling inside. Alot of people have had these already. They're a bit on the greasy side, but a decent basic food to try. Would I try again? No, too oily for me. But good if you like that kind of thing. Where I found it: Where can't you find these?
? *Picture not found*	Preserved Duck Eggs - Chinese (and other?) Also called 1000 year old eggs, aka century egg - a Chinese delicacy. The eggs are buried in lime, for approximately 100 days, without refrigeration. The white turns a jet black, and the yolk a dark olive green. Probably the diciest thing I've ever eaten. It actually was somewhat palatable, with an interesting aftertaste. (Can't compare it to anythinng.) But I couldn't help thinking about what I was eating, and the queasiness has increased over time. It may simply be psychological, but the idea of eating another is a stomach turning notion. I bought a six pack. I'll be throwing out the rest of them shortly.... (Although, I have been told they're not bad when sliced up and mixed into congee...) Would I try again? Not eaten straight. But I have it on good authority that the stuff is much nicer when used as an auxillary ingredient (for instance, in congee or other dishes.) So maybe (just maybe) preserved duck eggs deserve another chance! Where I found it: At a deli on the Bowery, very close to Tan Tin Market.
	Scallion Pancake (Cong you bing) - Chinese A staple breakfast food and snack in China. Lightly fried wheat dough (I think) with scallions, and an optional dipping soy sauce. They feel a little greasy, but do taste quite good. A single one can hold you for awhile, and costs less than $1.00. (God, I love Chinatown prices!) Would I try again? Yes, although intermittently, due to the oil and frying... Where I found it: Deluxe Food Market
	Sea Cucumber - Chinese I've been waiting to have sea cucumber for quite some time. You see, I'm cheap, and sea cucumber is considered a delicacy - it's hard to find the stuff prepared for less than $12.00 a dish. (I'm used to spending $5.00 max on my eats.) But, finally, it came to a day when the only thing in the general area on my to-eat list was sea cucumber - so...I ordered it. And was rather underwhelmed. Sea cucumber is a marine gastropod, sort of a sea slug. It's translucent, and tastes and has the texture of gristle. No real taste, and it's chewy-rubbery. Absolutely nothing interesting to it. Oh well, I tried. So much for one of the four 'treasures of the sea'. Would I try again? No - it really was...well, not worth it. Where I found it: Fortune Delight
	Shark Fin Soup - Chinese Another delicacy that is served at special occasions. The real thing is rather expensive, with a unique texture and flavor--so I've read--that's gelatinous and crunchy. It is one of the four 'treasures of the sea' , along with fish maw, abalone, and sea cucumber. To harvest, sharks are caught and "de-finned". As the rest of a shark's body cannot be used, the animal is then thrown back into the water to die - either by suffocation, or consumed by other sharks. In the US, a fake shark fin soup is available. That is the version that I have tried - bland, soft and pleasant and made from mung bean paste. Not bad, although not amazing. Would I try again? I might try the authentic version, although the cruelty of it makes me hesitate. Where I found it: Taipan Bakery Update - 7/22/05 - I've finally tried the real thing, found at Penang Malaysian Restaurant on Elizabeth. Honestly, it's not all that. The shark fin is slivered so thinly as to be barely noticeable (it's transparent anyway) - with no taste, just a chewy, crunchy texture. The verdict? Not worth the hullaballoo, or the price.
? *Picture not found*	Soy Custard (Taho) (a.k.a. Tau Fu Fah) - Chinese Available at the same Mott Street booth that serves up fried Radish Cake. The soy custard comes in large or small - a soy product with a consistancy slightly thicker than yogurt. They give you a side cup of something like molasses to pour in. It's delish, and less than $1.00. Worth a try. Would I try again? Sure - although there are so many other things to eat! 3.1 stars. Where I found it: The Radish Guy on Mott
	Steamed Pork Buns (Pao/Bao)- Chinese You'll find them in most Asian delis, inside a heated glass case. They are large white steamed buns, that glisten with moisture. They look more noodle-like than they actually are (the texture is like dense porous bread.) Inside you'll find a chicken, pork (called Cha Siu Bow), fish or taro filling. A steamed bun will definitely fill your tummy up, and keep you satisfied for hours. Oh - and if you're unsure what's in a particular bun, here's one small tip: the sweet buns usually have a red dot on top (often called Ling Yung Bow for Lotus Seed Paste and Tau Sar for Bean Paste.)! Would I try again? Occasionally. They're too carb-y for my everyday tastes. But if you're not in the Zone, give them a try. 3.6 stars. Where I found it: Deluxe Food Market Where to get more information: Shiokadelicious, a great website, has an extensive primer on these beauties here....
	Tea Egg - Chinese (Taiwanese Origin) Pretty simple. Take a hard boiled egg, crack the shell, and simmer in a combination of herbs which turn the egg brownish. Not bad. Regular egg taste, with a certain "tea-ish" aftertaste. Would I try again? Not over regular eggs, but only because they're even easier to make. Where I found it: A cart which you can find right outside of Deluxe Food, on Elizabeth Street (they also sell Black Sesame Paste.)
	Winter Melon Soup (Canh Bi Dao) - Chinese I had expected this to be pureed, like acorn squash soup. But it was chunks of winter melon, floating in a broth with bamboo shoots. The melon was very mild and light, with a high water content. And the broth actually tasted like there was a chicken stock base. Would I try again? It's pleasant, but I'm in no hurry. Where I found it: New Green Bo
	Zong Zi - Chinese This was something that I had seen many times in Chinatown, and didn't know what it was. Little steamed packets of something wrapped in banana leaf, for $1.00. What was in it? I had to know! Tried one, and it was very good. Inside was sticky rice with a pork filling in the center. Basic carbs and protein, in one ready to carry and eat package. Nutritious, handy, and cheap, too. They're traditional eaten during the Dragon Boat festival, but you can find them in Chinatown year round. Buy one and try! Would I try again? Yes, it's like a sandwich in portability! 3.5 stars. Where I found it: They're everywhere, but the ones I tried were at May May Bakery, on Pell Street.