CRA 2010 - new york times chinese restaurant review hot dish

Wednesday's 2010 Chinese Restaurant Awards at Edgewater Casino offered another opportunity to think about how lucky the area is.
CRA director Craig Stowe elaborated on this in his introductory speech, and he reminded us of the various accolades that Vancouver Metro received during the Olympics: the Economist lists Vancouver as the most livable city in the world.
The New York Times is full of praise for our food.
Cond'nast travelers go further by saying that the Vancouver area has the best Chinese food in the world.
"The reputation of our Cantonese, Shanghainese, Sichuan and Taiwanese restaurants has really reached global status," said Stowe, Brenda Luo, Craig Stowe, Fred Lee, adding, "Many tourists from Beijing, Shanghai and Guangzhou are starting to come to Vancouver just to eat the food they like.
"It's really right that it's time to acknowledge that some restaurant owners and chefs have created and developed this proud reputation.
Of course, after some samples of their goods.
These golden spicy prawns from Ken's Chinese restaurant in East van are very eye-catching, with a nice crispy bat on the plump and juicy shellfish.
I can eat the whole plate.
The seafood fritters at the Burnaby garden restaurant are a bit different and are made with roasted almond coating, which is especially delicious.
Therefore, the "dessert" is made up of these delicious pumpkins and pecans, and also from Yan's, which provides a good balance of sweetness and delicacy.
In any case, I will eat the most if it contains pecans.
As mentioned earlier, these awards are divided into two categories: the HSBC restaurant selection Award (
Gold, silver, copper)
With a total of about 9,000 votes, about twice as many as last year, the focus is on the entire restaurant;
And the award for signature dishes chosen by the judges (Gold and Silver)
Eight reviewers made a final decision on the best dishes at 400 Chinese restaurants in Greater Vancouver.
There are 96 awards in total, and it sounds like a lot, but the size of the task is huge.
In fact, there is a separate critic selection award for the "best geographical duck", which speaks volumes to this.
The ceremony itself was like a parade, with hosts Brenda low and Fred Lee interrupting the ceremony with a witty joke, however, the variety and invention of some award-winning dishes-displayed on the large screen of the venue-kept their attention and caused complaints from more than a few people.
Ginger Onion beef hot pot in Lulu Cafe (Coquitlam), Shanghai-
Braised pork with Dragon Palace flavor (New West)
There are also peanuts, coriander and tilapia fish from S & W Pepper House (Richmond)
It's especially eye catching.
I am also very happy to see the wonderful familiar names in Shanghai appear twice-the diners of the best Northern Chinese restaurants choose gold, the critics of the best Northern dim sum choose silver, after my recent exploration tour, it's daipastry pastry.
In this case, I can say without a doubt that they deserve their award.
In addition to the sense of pride and achievement that these activities bring, this year's CRAs has a very useful body result: a free, convenient --sized, 112-
List page Signature Dish Guide for all 96 award winners this year.
You can find on the internet where you can get a copy or you can access the guide.
Then go out and explore and eat some of the best Chinese food on Earth.
Jzeschky @ theprovince.