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发表于 2010-2-11 13:43:47
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兼听则明 《纽约时报》也又有好评 “If Meals Won Medals ”
兼听则明 《纽约时报》也又有好评 “If Meals Won Medals ”
有请见：
http://www.nytimes.com/2010/02/0 ... ;sq=Chinese%20meals,%20gold%20medal%20%20vancouver&st=cse
(Page 2 of 3)
http://www.nytimes.com/2010/02/0 ... ;sq=Chinese%20meals,%20gold%20medal%20%20vancouver&st=cse&scp=1
(Page 3 of 3)
http://www.nytimes.com/2010/02/0 ... ;sq=Chinese%20meals,%20gold%20medal%20%20vancouver&st=cse&scp=1
=====
Gold-medal meals for Chinese New Year
http://www.canada.com/life/Gold+ ... /2542739/story.html
http://www.calgaryherald.com/lif ... /2542739/story.html
It’s an exhilarating time to show off our city to the world.
We’ve received gold-medal accolades from two major publications — a New York Times article by Sam Sifton about where to eat in Vancouver said our city is among the best food towns in the history of the Winter Games. And in this month’s Conde Nast Traveler, Mark Schatzker raves about our superb Chinese restaurants.
In both articles, it was wonderful to have Tojo’s and Vij’s honoured, along with Sun Sui Wah. But it was most gratifying to read about a couple unknowns, such as Chen’s Shanghai and Shanghai River, both in Richmond, and usually known only to the local foodies.
I am at a loss when asked, “What is your favourite Asian restaurant in the city?” If I lived in Toronto or Montreal, I could probably answer that in a line or two (maybe three?). But in Vancouver, where Asian noodle shops and Chinese restaurants are as prolific as Starbucks, I’d need to write a book to properly answer that question.
When queried, “Where is your favourite Chinese restaurant?” I usually respond: “Will it be Cantonese, Beijing, Szechwan, Shanghainese, Chiu Chow, or out to the farther regions of Mongolia or Xianjiang?”
Then, in each area, they all have their regional specialties, whether it be dim sum to the south, golden pan-fried dumplings from the north, cumin- and chili-spiked mutton kebabs to the west, and the revered hairy crabs to the east. Then there are the specialized dumplings, noodles and rice dishes, but that’s another chapter.
We’re so fortunate to have such a vast collection of China’s varied provinces’ regional cuisines represented in the Lower Mainland. And, here’s hoping, many of our visitors will have a chance to explore and partake of our rich culinary diversity.
The Olympics start Friday, with Lunar New Year and Valentine’s Day on Sunday. Could any other weekend have more reason for celebrating?
Today we showcase some restaurants that deserve medals for creating some of my favourite, and their most popular, dishes.
Gung Hay Fat Choy ... and with your loved one, let the Games begin!
Dumplings
Dumplings of numerous varieties appear in practically every culture around the globe, but probably not as varied as in China. From northern-styled pan-fried jiaozi (potstickers) to the delicate soup-filled Shanghai Xiao Long Bao (soup dumplings) to the rustic peanut and vegetable filled Chiu Chow varieties, dumplings are not just for special occasions, but also part of an everyday meal. These morsels play an important role for Chinese New Year celebrations, especially the pan-fried potstickers as they symbolize a multitude of gold bars, which in turn represent prosperity for the coming year ahead.
Although there are numerous dumpling restaurants throughout the Lower Mainland, these three restaurants get my nod, mainly for their delicate nautilus-spiral wrapped dumplings gently stuffed with flavourful soft pork and intense hot broth. Also, as with Sam Sifton’s article, they all get the “Mr. Clean-o-meter” stamp of approval.
Golden Great Wall, 705 West Broadway, Vancouver, 604-872-0328
Lin’s Chinese Cuisine and Tea House, 1537 W. Broadway, Vancouver, 604-733-9696
Shanghai River, 110-7831 Westminster Hwy., Richmond, 604-233-8885
Seafood
Seafood plays an important role in all New Year’s dinners. One of my favourite classic dishes served on these special occasions is poached or steamed whole fish. Serving fish is auspicious for marital bliss and fertility, since fish commonly swim in pairs. Fish is served whole (head to tail) to symbolize a great beginning and end to the new year.
Shellfish, such as lobster or crab, represents the powerful dragon.
Sun Sui Wah (two locations), 3888 Main St., Vancouver, 604-872-8822
102-4940 No. 3 Rd., Richmond, 604-273-8208
Sea Harbour, 3711 No. 3 Rd., Richmond, 604-232-0816
Seafood is the major player at Sea Harbour restaurant, presented in an upmarket Hong Kong-style dining room with prices to match. I highly recommend the Dungeness crab and Kobacha Squash Hot Pot Casserole.
Chinese barbecue
Chinese barbecue chefs certainly deserve medals. Metro Vancouver has numerous barbecue eateries that are usually located in noodle congee restaurants, but there are some standalone shops that shine. Who can resist a window display of crimson-hued roast duck infused with heady spices; honey-glazed pork tenderloins glistening; and the oh-so-delicious crispy crackling of the roasted pork?
These eateries are always on the connoisseur’s map; the first two are former winners of the Vancouver Chinese Restaurant Awards.
HK BBQ Master, 4651 No. 3 Rd., Richmond, 604-272-6568
Parker Place Meat & BBQ, 4380 No. 3 Rd., Richmond, 604-233-1138
Dollar Meats, 266 East Pender St., Vancouver, 604-681-1052
Red Star Restaurant, 8298 Granville St., Vancouver, 604-261-8389
Peking duck
This glorious, irresistible dish originated in the imperial kitchens and has become the most famous Chinese poultry dish of all time, being served on important occasions. From choosing the bird and preparing the marinade to hang-drying the bird and airing and roasting it, each step requires skill and patience.
A thin layer of crispy skin, thin layer of duck meat, brushed with Hoisin sauce, along with julienne scallion are wrapped with a piece of round dough to make the first course. The second course can be presented as a lettuce wrap, with the minced duck and assorted vegetables served in crisp iceberg lettuce.
We have outstanding restaurants that serve this traditional dish — a few still carve this exquisite dish tableside.
Yan’s Garden Chinese Restaurant 9948 Lougheed Hwy., Burnaby, 604-421-8823
Noodles
Since it’s Lunar New Year, noodles play a major part in any celebratory meal. They represent long life, so you have to eat them as long strands. They should not be cut, as this would symbolize cutting off the life of the person who eats them.
The Congee Noodle House’s noodles and won ton dumplings are outstanding.
Like the congees, variations abound, but I prefer the combination of won tons and dumplings with fine egg and wheat noodles, perfectly cooked al dente, all immersed in the kitchen’s sublime and intense broth. The supreme soy sauce chow mein noodles are simple, with basic egg noodles, wok-fried with onions, green onions, bean sprouts and earthy soy. Certainly the best in the city.
Long’s excels in noodles, from stir-fried rice noodles to the intense peanut and chili-spiked tan tan noodles.
Congee Noodle House, 141 East Broadway, Vancouver, 604-879-8221
Long’s, 4853 Main St., Vancouver, 604-879-7879
Rice
Rice is celebrated as a symbol of life on a daily basis. But when it comes to Lunar New Year celebrations, this simple grain fulfils a lot of symbolic meaning, including luck and wealth for the coming year.
Ho Yuen Kee, a wildly popular restaurant in South Vancouver, has a huge following for its well-prepared, classic-style food. It’s not glamorous like Sun Sui Wah or Kirin, but the cuisine here can easily compete, and at a more reasonable tab. One of its specialties is a large steamed casserole of sticky rice, lobster or crab wrapped in lotus leaves. Ask for it.
Ho Yuen Kee, 6236 Fraser Street, Vancouver, 604-324-8855
Sweets
Although the Chinese are not particularly known for their desserts, there are a few sweets that have been influenced by cross-cultural influences over the years.
The sublime egg custard tarts I love so much at dim sum were influenced both by the Portuguese and the British. Similar in style to both, the Chinese adaptation has a more delicate short crust with a filling of pure egg custard.
My grandmother always said: “The dim sum is always judged by the quality of the egg tart.”
Here are my three top picks:
Lido Restaurant, 4231 Hazelbridge Way, Richmond, 604-231-0055
Sun Sui Wah
Red Star Restaurant 8298 Granville St., Vancouver, 604-261-8389
Also check out the New Town Bakery, which has always been a winner of the Vancouver Chinese Restaurant Awards for its amazing apple tarts.
New Town Bakery, 158 East Pender St., Vancouver, 604-681-1828
Special to The Sun © Copyright (c) The Vancouver Sun
招待 “国外” 的朋友 自不多言， 就是宴请刚来国内的亲友，我们也不必气馁，至少 阿拉丝加的皇帝蟹，大西洋的龙虾，真可谓‘小菜一碟“ 。
海内外 聘任加工技艺，虽然各有千秋智慧。但在加拿大国度里餐饮业 其来料的卫生清洁标准。 可以有相应的法律，机制。够中国大陆等。赶超一阵的。
纽约。旧金山，俺有经历。欧洲等，则全然不能够与本地 “同日而语”！
至于 日 韩 亚洲四小龙什么的 华人/中餐。 还期待网友们的高论。 |
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