American Chinese cuisine

Question

This piglix contains articles or sub-piglix about American Chinese cuisine

Answer 1

Wahoo%27s Fish Taco

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Answer 2

Wonton

Wonton

A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; Mandarin: húndun or húntun) is a type of dumpling commonly found in a number of Chinese cuisines.

Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.

The most common filling is ground pork and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. Factory-made, frozen varieties are sold in supermarkets. Commonly, they are handmade at the point of sale in markets or small restaurants by the proprietor while awaiting customers. In markets, they are sold by the unit, without being pre-cooked.

Wontons are commonly boiled and served in soup or sometimes deep-fried. There are several common regional variations of shape.

The most versatile shape is a simple right triangle, made by folding the square wrapper in half by pulling together two diagonally opposite corners. Its flat profile allows it to be pan-fried like a guotie (pot sticker) in addition to being boiled or deep-fried.

A more globular wonton can be formed by folding all four corners together, resulting in a shape reminiscent of a stereotypical hobo's bindle made by tying all four corners of a cloth together.

A related kind of wonton is made by using the same kind of wrapper, but applying only a minute amount of filling (frequently meat) and quickly closing the wrapper-holding hand, sealing the wonton into an unevenly squashed shape. These are called xiao huntun (literally "little wonton") and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro (coriander leaves).

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Answer 3

Yaka mein

Yaka mein

Yaka mein (Ya-Ka-Mein, often pronounced Yakamee) is a type of beef noodle soup (牛肉麵, Cantonese: ngaw4-yuk4 min6) found in many Creole and Chinese restaurants in New Orleans.

The soup consists of stewed beef (such as brisket) in beef-based broth served on top of noodles and garnished with half a hard-boiled egg and chopped green onions.Cajun or Creole seasoning and chili powder are often added to the broth.

Yaka mein is sometimes referred to as "Old Sober," as it is commonly prescribed by locals as a cure for hangovers. Vendors are common at New Orleans second lines. (The dish is also now offered in a more commercial setting at the New Orleans Jazz & Heritage Festival, along with many other Creole and Cajun specialties.) The soup is well loved by locals but not well known outside of the city and its surrounding region.

An alternate version, Yat Gaw Mein, is found in Baltimore and Philadelphia carry out restaurants. Yat Gaw Mein consists of thick wheat noodles (similar to udon) in a ketchup-based sauce or brown gravy, accompanied by thickly sliced onions and a hard-boiled egg. Meat, chicken, and seafood can be added, with some restaurants including the option of pigs' feet.

The phonetics of yaka mein is similar to the Cantonese pronunciation for "one order of noodles" (一個麵, Cantonese: jat1 go3 min6), a phrase commonly said by small restaurant waitstaffs to their kitchen to prepare an order of the restaurant's house noodle dish. However it is unclear if this is the origin of the name.

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Answer 4

Yangzhou fried rice

Yangzhou fried rice

Yangzhou fried rice or Yeung Chow fried rice (Traditional Chinese: 揚州炒飯; Simplified Chinese : 扬州炒饭; pinyin (Mandarin): Yángzhōu chǎofàn, Yale (Cantonese): Yèuhngjāu cháaufaahn, Jyutping: joeng4zau1 caau2faan6) is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world. The ingredients vary, but some of its staple items include:

The peas may be a replacement for the green onions. Some recipes include Shaoxing wine. Some western Chinese restaurants also use soy sauce to flavor the rice. A variant with small pieces of chicken also added is often sold in the UK as special fried rice and in the US as house fried rice.

Yangzhou fried rice is a perhaps the most well-known dish of the city of Yangzhou, Jiangsu province. The recipe was invented by Qing China's Yi Bingshou (1754–1815) and the dish was named Yangzhou fried rice since Yi was once the regional magistrate of Yangzhou. It is often served with thousand fish soup. There are two ways of cooking the dish in terms of the preparation of the egg scrambled. The first variation is known as "silver covered gold", in which the egg is scrambled separately before mixing with the rice. The alternative "gold covered silver" method is described as pouring the liquid egg over the rice and vegetables mix and frying the two together. Legend has it that the best cooks of Yangzhou fried rice will create the dish with a rice grain to egg piece ratio of 5:1 or even 3:1.

In October 2015, as part of the 2500 years anniversary of the town of Yangzhou, an attempt was made in Yangzhou at beating the previous world record for fried rice set in 2014 by the Turkey culinary federation. The attempt, made by the World Association of Chinese Cuisine resulted in 4,192 kilograms (9,242 lb) of Yangzhou fried rice being produced by a team of 300 cooks in Yangzhou. The organisers initially planned to send the end product to five companies for consumption by their staff. However, about 150 kg of it ended up as pig swill as it had been cooked for four hours and was felt unsuitable for human consumption. As per organisers, the rest was sent to local canteens. However, due to a part of it being sent to feed animals, the world record attempt was disqualified, as a Guinness World Records spokesman said that it had become obvious that the dish was not fit for human consumption.

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Answer 5

Yiu Hai Seto Quon

Yiu Hai Seto Quon (October 30, 1899 – July 9, 1999), also known as "Mama Quon", was a Chinese-American chef, businesswoman, and community leader in the Chinatown neighborhood of Los Angeles.

As a young woman in China, Yiu Hai Seto married Him Gin Quon, an American resident whose father Quon Soon Doon (關崇俊) owned a restaurant in the city's Chinatown neighborhood. She stayed in Guangdong, China after Him Gin Quon returned to California; their first daughter Katherine was born there in 1917. She and Katherine joined Him Gin Quon in Los Angeles in 1922.

Quon and her husband opened a restaurant with their sons Frank and Wallace, the Quon Brothers Grand Star Restaurant, in 1946. Mrs. Quon was the chef at the restaurant for many years, adapting Chinese dishes for both Chinese and American diners. She remained active in the kitchen and welcoming guests at Grand Star into her nineties, until a broken hip in 1997 left her too frail to continue.

In her later years, Yiu Hai Quon was often celebrated as a community fixture. In 1984, she featured in a photo exhibit of nine prominent Chinese-American women in Los Angeles, on view at the Kennedy Library at California State University at Los Angeles. She was one of three women honored by the Chinese Historical Society of Southern California in the fiftieth anniversary parade in Chinatown in 1988. And in 1994, she was one of four Chinese-American women spotlighted in a public art project by photographer Carol Nye.

The Quons were parents of nine children, seven daughters and two sons. Yiu Hai Seto Quon was widowed in 1965. She died in the summer of 1999, in Montebello, California; her age at death was variously reported as 99, 101, or 102 years. Her son Wallace Quon, her grandsons Tony Quon and Larry Jung, and her great-grandson Jason Fujimoto have all served on the board of the Los Angeles Chinatown Corporation.

The Grand Star is still in business in Chinatown, now as a bar and jazz club. Stories of Yiu Hai Seto Quon and the Grand Star restaurant are the focus of Natasha Uppal's 2004 short documentary, "One Night at the Grand Star".

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