Irvinecommuter
New member
SoCal said:
Where can't you get a Boba drink? Not at a Starbucks though...if you live in Irvine...Lollicups are everywhere...they have them at 85 degrees.
Differences between Chinese food
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Where can't you get a Boba drink? Not at a Starbucks though...if you live in Irvine...Lollicups are everywhere...they have them at 85 degrees.
You are supposed to swallow it...just don't drink it straight. It's kinda like eating cereal with milk except it's mostly milk and some cereal.
I would rather eat frog legs than balut.
Boba is like syrup flavored gummy bears.
Where can't you get a Boba drink? Not at a Starbucks though...if you live in Irvine...Lollicups are everywhere...they have them at 85 degrees.
Irvinecommuter
New member
SoCal said:Irvinecommuter said:
Thank you!! - I thought so!
But then again, if you're not supposed to swallow it, why the wide straw? - You see, it is confusing.
I figure people sip the drink and the boba is just a garnish - not meant to be eaten. I saw a person leave it all in the bottom of their cup before. I guess that's why I thought it's just for decoration. Maybe that person just doesn't know what to do with it like me.
You are supposed to swallow it...just don't drink it straight. It's kinda like eating cereal with milk except it's mostly milk and some cereal.
irvinehomeowner
Well-known member
Boba does not compare to duck fetus.SoCal said:
I would rather eat frog legs than balut.
Boba is like syrup flavored gummy bears.
socal78
Well-known member
Silly, Iho. SoCal has no frame of reference for frog legs. Do you mean:
Frog legs = yummy but balut = super yummy
or
Frog legs = yuck and balut = blech
I remember you mentioning catching frogs as a youth. I didn't realize you were catching dinner.
I've had duck. It was delicious but I won't go near balut.
Frog legs = yummy but balut = super yummy
or
Frog legs = yuck and balut = blech
I remember you mentioning catching frogs as a youth. I didn't realize you were catching dinner.
I've had duck. It was delicious but I won't go near balut.
momopi
Well-known member
Let's start with some broad regional dishes.
North-Eastern Chinese food
North-Eastern region of China is geographically defined as the 3 northern provinces in NE China. However, in culinary terms it can include the 4 provinces north of Beijing: Inner Mongolia, Liaoning, Jilin, & Heilongjiang.
Although the Northern Chinese were probably the first to harvest wild rice, the local conditions were not optimal to growing multiple harvest during the year. Wheat and other grains like millet were the preferred crop. Thus, the stereotype Northern Chinese Food is usually noodles, steamed buns, dumplings, and such. Northerners tend to be physically taller, less lactose intolerant, less financially savvy (poor-er compared to the South), and the food tend to be less refined. However, since the Imperial Court was in Beijing, you'd find exceptionally refined dishes from few urban cities.
Because it gets really cold in the northern areas, the people tend to pickle vegetables from summer harvest. Chinese Napa cabbage is pickled like sauerkraut, and put in hot pots, dumplings, and other dishes.
?? (suan cai / pickled napa)
Unlike the hot pots today, the ingredients were fairly limited in ye olde days. Usually it's just pickled veggies with sliced fatty pork. Sometimes sliced lamb is used:
?????? (pickled napa and sliced pork hot pot)
Corn is an important corp in the north, and cornmeal is mixed in the dough to make steamed breads. It's possible that various ancient varieties of maize may have existed in China before the 15th century, but records show that widespread cultivation did not occur until after the 1500's, when corn, tomatoes, South American chili peppers, potatoes, and sweet potatoes were introduced from the Americas.
???? (corn mantou / steamed corn buns)
Sachima (???)
This is a sweets dish of Manchurian origin, made with flour, butter, and sugar. There are many variations across China and Taiwan. The Tartar ??k??k (???-???/chak-chak) is very similar to this dish (http://randomness.dreamwidth.org/233790.html):
??? Guo Bao Rou - think of it as sweet and sour pork
???? (North Eastern chop suey stew) -- in olde days this is what you do with kitchen leftovers, toss them into a pot. These days they're made with fresh ingredients and served at restaurants.
????? Pork with clear noodles stew
You might have noticed that a lot of dishes are stews, hot pots, and steamed. This is due to the cold climate. To illustrate:
[youtube]http://www.youtube.com/watch?v=FFqCGjgxu_Y&feature=related[/youtube]
????? Chicken and mushroom stew
Chinese dumplings have been recorded since the Three Kingdoms period (~1,800 years ago). We're pretty sure that it remained similar in shape because the records called it "moon shaped wontons", and it still looks like a half moon today, though due to our prosperity today it's more like an overweight half moon shaped dumpling. In the Three Kingdoms period (220 AD) they were called moon-shaped "wontons" (??), and by Southern Song Dynasty period (1127 AD) the common name had been changed to Jiaozi (??), possibly after "Jiao" (?) for horn-shape.
Dumplings is a wide spread dish and you basically put whatever ingredients you have on hand into it. The Manchus were known to put pickled veggies and game meats into their dumplings. Today dumplings with pickled napa is seen as a northern variety of the dish, versus the south have much more refined varieties seen in dim sum carts today.
?????? Pickled napa and pork dumplings:
Here's a few places to look at more NE Chinese dishes:http://www.meishij.net/china-food/caixi/dongbeicai/http://www.meishij.net/chufang/diy/sijiacai/166316.htmlhttp://www.haochi123.com/s_caipu/C_Caixi/List_114.htm
North-Eastern Chinese food
North-Eastern region of China is geographically defined as the 3 northern provinces in NE China. However, in culinary terms it can include the 4 provinces north of Beijing: Inner Mongolia, Liaoning, Jilin, & Heilongjiang.
Although the Northern Chinese were probably the first to harvest wild rice, the local conditions were not optimal to growing multiple harvest during the year. Wheat and other grains like millet were the preferred crop. Thus, the stereotype Northern Chinese Food is usually noodles, steamed buns, dumplings, and such. Northerners tend to be physically taller, less lactose intolerant, less financially savvy (poor-er compared to the South), and the food tend to be less refined. However, since the Imperial Court was in Beijing, you'd find exceptionally refined dishes from few urban cities.
Because it gets really cold in the northern areas, the people tend to pickle vegetables from summer harvest. Chinese Napa cabbage is pickled like sauerkraut, and put in hot pots, dumplings, and other dishes.
?? (suan cai / pickled napa)
Unlike the hot pots today, the ingredients were fairly limited in ye olde days. Usually it's just pickled veggies with sliced fatty pork. Sometimes sliced lamb is used:
?????? (pickled napa and sliced pork hot pot)
Corn is an important corp in the north, and cornmeal is mixed in the dough to make steamed breads. It's possible that various ancient varieties of maize may have existed in China before the 15th century, but records show that widespread cultivation did not occur until after the 1500's, when corn, tomatoes, South American chili peppers, potatoes, and sweet potatoes were introduced from the Americas.
???? (corn mantou / steamed corn buns)
This is a sweets dish of Manchurian origin, made with flour, butter, and sugar. There are many variations across China and Taiwan. The Tartar ??k??k (???-???/chak-chak) is very similar to this dish (http://randomness.dreamwidth.org/233790.html):
??? Guo Bao Rou - think of it as sweet and sour pork
???? (North Eastern chop suey stew) -- in olde days this is what you do with kitchen leftovers, toss them into a pot. These days they're made with fresh ingredients and served at restaurants.
????? Pork with clear noodles stew
You might have noticed that a lot of dishes are stews, hot pots, and steamed. This is due to the cold climate. To illustrate:
[youtube]http://www.youtube.com/watch?v=FFqCGjgxu_Y&feature=related[/youtube]
????? Chicken and mushroom stew
Chinese dumplings have been recorded since the Three Kingdoms period (~1,800 years ago). We're pretty sure that it remained similar in shape because the records called it "moon shaped wontons", and it still looks like a half moon today, though due to our prosperity today it's more like an overweight half moon shaped dumpling. In the Three Kingdoms period (220 AD) they were called moon-shaped "wontons" (??), and by Southern Song Dynasty period (1127 AD) the common name had been changed to Jiaozi (??), possibly after "Jiao" (?) for horn-shape.
Dumplings is a wide spread dish and you basically put whatever ingredients you have on hand into it. The Manchus were known to put pickled veggies and game meats into their dumplings. Today dumplings with pickled napa is seen as a northern variety of the dish, versus the south have much more refined varieties seen in dim sum carts today.
?????? Pickled napa and pork dumplings:
Here's a few places to look at more NE Chinese dishes:http://www.meishij.net/china-food/caixi/dongbeicai/http://www.meishij.net/chufang/diy/sijiacai/166316.htmlhttp://www.haochi123.com/s_caipu/C_Caixi/List_114.htm
changm55
New member
boba actually literally slang for big boobs... i had a laugh reading everybodies comments on the appropriate way of eating boba and how it tastes like milk
back home in taiwan its actually traditionally called "fen yuan" (powder balls or something) if its not with tea... some places like to call it frog eggs...
only some boba shops have the mini-bobas... i prefer those more then the large ones :-[
back home in taiwan its actually traditionally called "fen yuan" (powder balls or something) if its not with tea... some places like to call it frog eggs...
only some boba shops have the mini-bobas... i prefer those more then the large ones :-[
homer_simpson
Well-known member
Just gonna leave this here.
http://youtu.be/wWLhrHVySgA
http://youtu.be/wWLhrHVySgA
irvinehomeshopper
Well-known member
Taiwanese means there are some dishes and appetizers are served cold.
SoCal said: