what the chinese really think of western food - metal serving dish at chinese restaurants

This is the Chinese New Year, so you should learn from this week's menu what Chinese people think about Western food and the best way to order food.
My favorite definition of cheese in China is the rotten discharge of some old beef, said purple-red Dunlop, the world's Chinese food authority. They hate it.
Even at the best of times, the best eastern food expert will find it a bit tedious.
Dunlop explained that one of my friends even tasted the menu at the top restaurants here, don't have the same highs and lows, compare it to the food in Sichuan province, since 1994, she lived there all the time.
Dunlop is in talks with Metro to celebrate the Chinese New Year. The party kicked off on Saturday and thousands of people across the country enjoyed the celebration.
London is set to usher in the year of the Tiger on Sunday, with Trafalgar Square and Chinatown set off fireworks at Leicester Square.
We are at Phoenix Palace in London with Dunlop, a Cantonese restaurant frequented by Chinese and people familiar with the matter.
She's revealing the flat head of Asia.
Westerners often see it as a big pot of monosodium glutamate.
Dunlop said.
With the prosperity of the superpower, its delicate culinary world is becoming as influential as Beijing bureaucrats.
Chen Yan, December-
Chief chef of Dragon King Hahn (
Dragon View)
A restaurant offering modern Cantonese cuisine at Four Seasons Hotel Hong Kong has become the first Chinese chef to receive three Michelin stars.
There is also a lot of evidence in the UK that food is more important than pork balls. Three Michelin-
In recent years, the starring Chinese restaurant has set off a storm in London: Alan ya'o tea and Ha Kassan, and Kay of Mayfair.
Dunlop explained that Chinese people like to have fun on the New Year's menu.
In China, traditional dishes have lucky names around the new year.
When dim sum dumplings gallop on the bijou bamboo steamboat, Dunlop translated Cantonese into Black Moss [English [fat choy]
Dumplings are very auspicious, because Black Moss also means wealth.
Dim sum is a traditional Cantonese tea breakfast.
At five o'clock A. M. in Hong Kong, you will find that the tea house is full.
Dunlop is not only the first Westerner to be trained at Chengdu Sichuan higher culinary college, she is also proficient in Mandarin and Cantonese.
She suggested ordering fish and fish, boiled in water, and covered with Sichuan pepper.
"Enjoy fish/fish every year," she said with a smile ".
The specialty of this dish is also a must. know term.
"The horse means the number, and Los Angeles is spicy," Dunlop said . ".
Another classic dish worth a visit is Moss with dried hair (
With scallops special good can used to play flavor.
Fa cai shi means to make a lot of money, and the business is also very good.
Of course, we all know that assuming that there are similar foods in the two Chinese provinces, it is the same as the claim Country and Italy, but regional cuisine is worth considering.
Dunlop said there are a lot of peppers, bean paste and amazing numb Sichuan pepper in Sichuan province in the South.
They say each dish has its own style, so the 100 course is completely unique and complex.
The food in Hunan is as bold and spicy as its people, while in the east, you will find fresh water food, such as chestnuts, according to guru.
She added that people eat rice in Guangdong, Hong Kong, Shanghai and other places in the South.
A rule of thumb is thinking geographically.
For example, in the north, they grow wheat because of the cool climate, so you will find more noodles and pastries.
The final New Year's dish is the introduction of lobster or new spike in the Golden Dragon River (
Left-most picture).
David Chen, manager of Phoenix, explained that its name also refers to the Golden Dragon who greeted the new year and he did a very good job today.
Got all the happy new year! (Happy New Year! ).
Violet Dunlop is the author of two well-received Chinese cooking books and awards
A memoir of the award-winning cuisine, Shark's Fin and Sichuan pepper.
Phoenix Palace, 5-
9 Glenworth Street, nw1, London.
Tel: 020 7486 3515