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Started By
Message
Authentic Chinese
Posted on 8/22/24 at 11:25 am
Posted on 8/22/24 at 11:25 am
I’ve read where it’s almost impossible to find authentic Chinese food. Most of it is Americanized. I know my hometown had one place but that’s it- Mr Chens, Jackson, MS
This post was edited on 8/22/24 at 11:33 am
14
Posted on 8/22/24 at 11:27 am to braves21
What’s your description of authentic Chinese dish?
*Not a challenge. I am curious as I’d have a hard time definitively separating authentic Chinese from “Americanized”. Maybe pork or shrimp dumplings would be authentic and likely not screwed with too much?
*Not a challenge. I am curious as I’d have a hard time definitively separating authentic Chinese from “Americanized”. Maybe pork or shrimp dumplings would be authentic and likely not screwed with too much?
This post was edited on 8/22/24 at 11:30 am
Posted on 8/22/24 at 11:30 am to Saskwatch
Where I have to ask questions on the menu. Table service
Posted on 8/22/24 at 11:59 am to braves21
Posted on 8/22/24 at 12:09 pm to braves21
Here in the NOLA area there are more than a few. China Rose has an English and Chinese menu and Panda King serves dim sum on weekends. I would consider both traditional. Here’s a photo of the menu from China Rose. Both are passable
Posted on 8/22/24 at 12:41 pm to Hand of Justice
quote:
Lee's Asian Fusion
Koreans. Try again
quote:
Lee is internationally seen in names from Asia (particularly Korea) Today, Lee (romanized as Lee, I, Yi (South Korea), Ri (North Korea)) is one of the top five Korean surnames. The surname today traces its roots to two main families in Korea. The first, the most famous, is the Jeonju Yi clan, the surname of Yi Seong-gye, ???, the first ruler of the Joseon Dynasty.
China Rose legit
quote:
BACK STORY
The China Rose came into being in the late 1980s, when it took over the stunning Imperial Palace next to the Robert E. Lee Theater in Lakeview. It went on happily under the management of a British transplant and his Chinese wife, drawing a strong regular clientele. Hurricane Katrina wiped out everything.
After a few years, the China Rose reopened with new owners in the former Ming Palace in Metairie. At first it blended the menus of the two restaurants, but it wasn’t long before the Chinese menu took over and brought in a new clientele, including many young and Asian customers.
This post was edited on 8/22/24 at 12:46 pm
Posted on 8/22/24 at 12:42 pm to braves21
My brother spent almost a month in China for work one year. I can't remember how much weight he lost, but he said the food was AWFUL. 
Posted on 8/22/24 at 12:48 pm to braves21
HOT wok, garlic, ginger, scallions, protein, and rice (in that order) is authentic Chinese.
Posted on 8/22/24 at 12:51 pm to braves21
quote:
I’ve read where it’s almost impossible to find authentic Chinese food. Most of it is Americanized. I know my hometown had one place but that’s it- Mr Chens, Jackson, MS
Any authentic food is hard to find if you live in a small to moderate sized city.
Big cities have Chinatowns that have lots of good options.
Posted on 8/22/24 at 1:25 pm to Shexter
quote:
Lee's Asian Fusion
Koreans. Try again
Pretty sure she's Chinese as I've discussed her and her husband's seldom trips back home to China and her desire for her son to experience culture there with the family. Also discussed when her family came over from China to visit them here in Louisiana somewhere around December this year iif I remember correctly.
They do Americanized chinese very well, as well as some overlapping dishes and the last 2-3 pages of their menu are all in a language I cannot read.
This post was edited on 8/22/24 at 1:31 pm
Posted on 8/22/24 at 1:34 pm to Saskwatch
quote:
*Not a challenge. I am curious as I’d have a hard time definitively separating authentic Chinese from “Americanized”. Maybe pork or shrimp dumplings would be authentic and likely not screwed with too much?
There is a place in metro Atlanta called Masterpiece. The menu has some familiar sounding items, and a lot of stuff I had never heard of, like Dan Dan noodles, beef tendon and red chili sauce, jelly fish with black vinegar sauce, sea cucumber soup, and so on. This place is Cantonese and they use in some dishes a numbing spice that is hard to describe.
Posted on 8/22/24 at 1:38 pm to SpotCheckBilly
quote:
There is a place in metro Atlanta called Masterpiece. The menu has some familiar sounding items, and a lot of stuff I had never heard of, like Dan Dan noodles, beef tendon and red chili sauce, jelly fish with black vinegar sauce, sea cucumber soup, and so on. This place is Cantonese and they use in some dishes a numbing spice that is hard to describe.
You can get much of that at Lee's Asian Fusion. They tend to lean on sichuan (my favorite). The flavor you are describing is Sichuan peppercorns (pictured floating in that fish dish I posted an image of above). It numbs your lips and tongue by causing the nerves to vibrate. The flavor is slightly floral but also citrusy. It is the seed husk from the Prickly Ash plant.
They believe there is a health benefit and a relative cooling effect to eating very spicy food and the peppercorns help you eat hotter food than normal by utilizing the numbing effect. But it is very addictive.
Posted on 8/22/24 at 7:21 pm to braves21
Yee Chinese in Slidell
Best hot and sour soup I’ve ever ate.
Best hot and sour soup I’ve ever ate.
Posted on 8/22/24 at 7:59 pm to braves21
My GF is Chinese and a remarkable cook. She lives in New Orleans. She says the Asian restaurant on the corner of Sherwood and Florida Blvd in BR is the best authentic Asian restaurant in La.
Posted on 8/22/24 at 8:13 pm to RaginCajunz
quote:
You can get much of that at Lee's Asian Fusion. They tend to lean on sichuan (my favorite). The flavor you are describing is Sichuan peppercorns (pictured floating in that fish dish I posted an image of above). It numbs your lips and tongue by causing the nerves to vibrate. The flavor is slightly floral but also citrusy. It is the seed husk from the Prickly Ash plant.
They believe there is a health benefit and a relative cooling effect to eating very spicy food and the peppercorns help you eat hotter food than normal by utilizing the numbing effect. But it is very addictive.
I've been to Masterpiece three times and enjoyed it, especially the DanDan noodles and fried eggplant. The Cumin Beef is pretty good too. Definitely different from your Americanized Chinese food. Unfortunately, my wife does not like that numbing spice at all. To her, it makes everything taste metallic.
Posted on 8/22/24 at 8:57 pm to braves21
A whole lotta dim sum man. That's what you gotta look for. Also, you need to be able to hear the wok fire up in the back.
I read once though, that if you want authentic Chinese in the United States, you have to go to New York.
I read once though, that if you want authentic Chinese in the United States, you have to go to New York.
Posted on 8/22/24 at 9:00 pm to Aubie Spr96
quote:
My brother spent almost a month in China for work one year. I can't remember how much weight he lost, but he said the food was AWFUL
You're not the first to say this. China is a poor country and what a garden variety Chinaman eats is pretty bland and basic.
Posted on 8/23/24 at 8:51 am to braves21
Spicy House in Lafayette
Posted on 8/23/24 at 9:04 am to SpotCheckBilly
quote:
I've been to Masterpiece three times and enjoyed it, especially the DanDan noodles and fried eggplant. The Cumin Beef is pretty good too. Definitely different from your Americanized Chinese food. Unfortunately, my wife does not like that numbing spice at all. To her, it makes everything taste metallic.
Atlanta is a hotbed of good Sichuan because of Peter Chang. Wikipedia: Peter Chang
He went through and had a series of restaurants. The dry fried eggplant is one of his specialties and it is either copied or cooked by chefs that learned in his restaurants. I haven't been able to find it outside of there or Peter Chang's VA/DC area menus. (Omi had a version here in BR)
DanDan noodles are pretty ubiquitous at Sichuan restaurants but it differs at nearly all of them. Pretty much always noodles, spicy sauce and usually a bit of ground pork. The origin of DanDan is proported to be from street vendors centuries ago carrying one of those sticks (DAN) that has two buckets over the shoulder. One with noodles, one with the sauce. It was a cheap street food dish for workers.
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