Northerners favor noodles, Southerners favor rice. But..Mein is also very southern. So is there a blending of north and south? Choy Li Fut comes to mind. Wu Dip jeung from Hung-Ga as well, so which is better? Noodles or Rice?
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Northerners favor noodles, Southerners favor rice. But..Mein is also very southern. So is there a blending of north and south? Choy Li Fut comes to mind. Wu Dip jeung from Hung-Ga as well, so which is better? Noodles or Rice?
Both are good, depending on the variety, quality and freshness. Overall I would say rice is more digestable and compatible with more body types. I recommend finding a good book or website on Ayurveda and taking the test to determine which dosha you are and following the dietary suggestions for your particular dosha. There are also food antidotes that will negate the negetive effects of just about everything if used in moderation. Surprisingly brown rice is not recommended for most people. A good aged basmati is most universal.
Chow foon. I love chow foon.
okay, I started this thread as a kind of joke from another thread, but...seeing where it's going...and I'm gettin kinda hungry...
I love chow fun, and ngau yuk chow mein-not LaChoy American Chow Mein, but the real McCoy-pan fried noodles, and speaking of rice dishes, siyao gai fon-soy sauce-chicken over rice.There's a great rice shop in Flushing where you can order tonnage of great food-siyao gai, duck, roast pig, cha siew, for about 4 bucks a plate!
Also I love lop cheung (those red sausages) and lop yuk-which is a dried pork something-I can't identify it but it's amazing-anyone know recipies which use them? yes, I have broken the cardinal rule never to eat anything I can't identify, but face it, nobody can really identify gumbo either.
Depends on what kind of noodles. So many varieties:
la mian (wheat noodles)
dan dan mian (dan dan noodles)
mi fen (rice vermicelli)
shanghai mian (the fat round style of noodles)
lao si fen (brunei style of noodles)
he fen (broad rice noodles)
etc...
and the all time best, gong zi mian (gong jai mien) the instant MSG death noodles.
hey, for rice, would you include mi zhou (mai juk / congee) ?
I like
Shou La Mien (North) & Fukien Chao Fan(South)
:D
he quoted a master he studied with. The guy said something like, if you eat rice it will make yor stomach soft and you'll get yor a$$ beaten faster. That's not an exact quote, in case u didnt know. Anyway, I'm still trying to figure out what the guy meant.
I see you're making fun of the brief phô discussion on my bad friend thread:DQuote:
okay, I started this thread as a kind of joke from another thread
bAK SZE GAY FAN (chicken and rice with giner and shallots) aldentee!
or macdonalds....:):eek:
Any meat dish that I order at a takeaway, it is so packed full of rice it takes me and three friends a good ten minutes to find the Lemon Chicken.
Grogan - That's not Chicken.
Meow.
You want to try the noodles for texture and variety and the rice to fill you up and nurture you.
peace
kung Lek,
why don't you eat more noodles and that too would fill you up.
Unlike northern kung fu vs southern kung fu, where the north is better than the south, the same analogy cannot be applied to noodles and rice!
rice is a type of grass (plant) whereas noodles are a manufactured product. There isn't such as thing as noodle plant. on the otherhand, noodles can be made from wheat, rice, potato or other types of starch. The Italians learned to make noodles from wheat through the chinese.
Ego Maximus is always right.
My fav is a southern dish of Hakka descent...
Yong Tou Fu
So Marco Polo went to China in 350 bc?
hmm I would think that rice would be better because MOST noodles are just pure charbs but rice and some beans are one of the best sources of protien that combo is great if you are trying to gain muscle, Plus you add a little chicken and its a pretty good meal. Many chinese doctors say that the real real sticky rice is good i forget the name but supposley it cleans the lining of your stomach.
because the character for rice when broken down has the character for chi! rice POWER!!:l)
BILLIONS OF CHINESE CANT BE WRONG!:D
Noodles or rice? Depends on what kind of noodles...or hot pots, or dumplings... ;)
Quote:
China Busts 35 Restaurants for Using Opium Poppies as Seasoning
Associated Press 3:01 AM ET
Mark Schiefelbein—AP
https://timedotcom.files.wordpress.c...p=color&w=1100
A man walks past a branch of the Hu Da hot pot restaurant chain in Beijing, Jan. 22, 2016.
Five restaurants are being prosecuted while 30 others are under investigation
(BEIJING) — China’s Food and Drug Administration says it found opium poppies used as illegal seasoning in 35 restaurants across the country, including a popular Beijing hot pot chain.
Five restaurants are being prosecuted while 30 others, ranging from Shanghai dumpling joints to noodle shops in southwestern Chongqing, are under investigation.
Cases of cooks sprinkling ground poppy powder, which contains low amounts of opiates like morphine and codeine, in soup and seafood are not new in China, though it is unclear whether they can hook a customer or deliver a noticeable buzz.
Shaanxi Province police busted a noodle seller in 2014 after being tipped off by a failed drug test. Seven restaurants were closed in Ningxia Province in 2012 for using the additive and Guizhou Province shut down 215 restaurants in 2004.
Why is this in the Southern Chinese Kung Fu forum again?
NOODLES NANGUAN : https://www.youtube.com/watch?v=yvgerxieSpo :D
:D * Means noodle eater will kick your ass.Quote:
Originally Posted by fgxpanzerz
Uh, not even close, try somewhere closer to the 13th Century CE. :)Quote:
Originally Posted by guohuen
I kill two birds with one stone. Since I have a gluten sensitivity/intolerance, I now eat noodles made of brown rice. Tastes the same as wheat noodles, and better for you.Quote:
Originally Posted by GeneChing
And since I do my own cooking, sometimes I eat noodles WITH rice. Depends on the noodle dish I make.
:) Of course, I could eat rice every day... just like noodles ! https://www.google.com/search?q=chin...HfREALAQsAQIKQ
:D Noodles for Buddha : https://www.google.com/search?q=Nood...Hd1WCwsQsAQIMg
hello everyone in the meric. i hear the white in the north eat potatos while the in the south eat the corn. so mysterious. which do you like?
Nope. both north and south tend to eat both and at the same time. We also like to eat noodles and rice. We call it spaghetti . It was the reason we sent Marco Polo to China. We wanted their spaghetti. We already had the rice.Quote:
Originally Posted by bawang
Have you ever had Scottish corn?
Scottish Corn = oatmeal. Probably no longer common usage even there. Maybe some older folks still refer to that occasionally. They would just say corn by the way.
So this amazing restaurant opens up in Flushing
Called Biang! I think there's also one in NYC.
Their specialty is Xian style cuisine.
Hand pulled noodles with hot oil is awesome. So is the oxtail and lamb burgrrs.
Recently changed hands..now it is xian fast food..take out and counter eating..still good.
If you sre in the srea you should check it out.
Because of course, Japan would have rice masters. :rolleyes:
Quote:
Japanese rice master: Beijing demonstration falls short but provides morale boost
February 14, 2016
By JUNJI MURAKAMI/ Staff Writer
SAKAI--Tsutomu Murashima said his rice-cooking demonstration in China was only “60 percent successful,” despite the accolades that poured in from audience members who sampled his concoction.
Murashima, 85, returned to Japan on Jan. 13, a day after the event in Beijing organized by a Chinese government group that is trying to improve the quality of products sold in China.
During the Jan. 12 demonstration, Murashima mixed 10 types of rice from across China using bottled water from a retailer in the country. He cooked 150 servings of rice in three pots on a stage.
About 180 people in various fields, from influential business people and food critics, tried the rice. The reviews were overwhelmingly favorable, including, “The rice made by the master is sweet and tasty.”
However, Murashima had difficulty adjusting the gap between the pot and the heat.
“Although I did my best, the stickiness, luster and flavor of the rice were different from what I usually make,” he said.
“The rice was 60 percent successful,” he said.
But he said he felt motivated by the compliments he received for the rice.
“I felt that food has no borders," he said. "I want to try again.”
His rice was quickly gobbled down, as well as the 3 kilograms of “shiokonbu” (thin strips of kelp cooked in soy sauce), a local specialty Murashima brought from Sakai, served as an accompanying dish.
His “onigiri” rice balls went down particularly well among the audience members, bringing smiles to their faces while they ate.
For more than half a century, Murashima has cooked rice at the Ginshari-ya Gekotei eatery that he opened in 1963 in Sakai. He became widely known in China after a Chinese blogger who visited Gekotei posted an article that described Murashima as “the wizard of rice cooking in Sakai.”
Murashima was also featured on television programs.
The rice-cooking demonstration was arranged by an organization from China’s Ministry of Commerce that has been planning a “highest-quality mark” for products sold in China.
The Chinese organizers invited Murashima as an “ambassador of rice culture” to learn his methods and attitude toward rice cooking as part of the Beijing’s quality-improvement efforts.
The organizers asked for Murashima’s participation through the Sakai city government, saying, “Mr. Murashima’s bowl of rice is the very thing that warms and bridges the hearts of Japan and China.”
On Jan. 7, Murashima flew to Beijing with his favorite pots. Having never before cooked rice in China, he studied the right amount of water and heat level through trial and error before the Jan. 12 event.
On Jan. 16, Murashima reopened Gekotei.
“I really appreciate that Chinese visitors said ‘delicious’ to my rice,” he said. “I will go back to square one and keep trying.”
By JUNJI MURAKAMI/ Staff Writer
I'm so hijacking this thread. I'll move it to the OT forum soon. :pQuote:
Originally Posted by GeneChing
:D NOODLE MASTER : https://www.youtube.com/watch?v=IxdGYoAQVZU
If you're a facebooker, you've probably seen that trending Audi with a rice-cooker. It was actually an April Fools prank from 2015, but that's facebook for you. And to think that fb is having such an effect on our Presidential election this year...:rolleyes:
Quote:
Audi Japan debuts special edition A8 featuring a rice cooker
http://www.audi.jp/rice/images/main01.gif
http://www.audi.jp/rice/images/ap_pr01.jpg
http://www.audi.jp/rice/images/ap_pr02.jpg
http://www.audi.jp/rice/images/ap_pr03.jpg
Exclusive only for Japan, The Audi A8 5.5
“Vorsprung durch Technik” advances to a whole new level
Audi premiered their flagship car, Audi A8 in 2014 to achieve mature market excellence of Japan’s import automobile industry. In addition to the lineup of A8 3.0/4.0, Audi debuts the “5.5” model limited only in Japan. To respond to the high demands of our customers, Audi A8 5.5 strived to aim for the most satisfying model using world class, advanced technologies. The model name 5.5 was inspired from 5(five) Go and 0.5(half) Han, coming from the term gohan, which means rice in Japanese.
From the console, shines the pure-white perfection.
In honor of the Japanese rice-eating culture, the Audi A8 5.5 features the world’s first rice cooker in the rear sheet console. The rice cooker is exclusively designed on the basis of the unique performance of Audi A8's 435PS／600Nm. From the intense heat convection inside the broad-brimmed Japanese rice cooking pot called, Hagama, it can generate heat directly from the core, cooking the perfect rice ever.
Innovated gourmet food technology in a sophisticated style.
With the touch screen menu panel, owners can select multiple cooking options. Through Audi’s refined, innovative technology, each and every owner can now customize any rice to their own taste of preference.
The one and only fine quality of soft rush grass (rice straw) selected carefully will grasp the owner’s heart instantly.
Audi’s innovative aesthetics creates the most comfortable atmosphere fitted for the Japanese climate. The 2,990mm long wheelbase interior is designed with tatami made out of the finest rush suitable for high temperature and the humidity in Japan. Enjoy the aesthetic features of Japanese culture with the new Audi A8 5.5
Audi A8 5.5 debut.
100 Years of Audi History. Today is April 1st.
.Quote:
Present
Audi April Fools' Day gift 「Audi original rice paddle」
http://www.audi.jp/rice/images/syamoji02.jpg
For customers who contact their local Audi dealer regarding the Audi A8 5.5, will receive a special gift based on first come first serve basis.
Please click here to contact your local dealer.
Please note that distribution of gift will be finished upon stock availability.
The Gift will be distributed only on April 1, 2015. Dealers which close on April 1st will distribute it the next business day.
Please note that some of dealers will not distribute the gift.
This exclusive campaign is conducted only in Japan
2000 Henanese can eat a lot of noodles.Quote:
LOOK: 2,000 Henan villagers slurp up noodles cooked in a single massive pot
http://shanghaiist.com/attachments/s...mplefair-1.jpg
To mark the annual Longtaitou Festival (龙抬头) yesterday, some 2,000 villagers attended a temple fair to eat noodles served in a massive pot at the Bailong Temple in Anyang county, Henan province.
http://shanghaiist.com/attachments/s...mplefair-2.jpg
The traditional Chinese agricultural festival, held annually on the second day of the second month of the Chinese lunar calendar, marks the start of spring and the farming season.
http://shanghaiist.com/attachments/s...mplefair-3.jpg
The villagers in attendance believed that the celebration would help to avoid mishaps and prevent illness over the year. Hopefully the noodles tasted alright as well.
http://shanghaiist.com/attachments/s...mplefair-5.jpg
http://shanghaiist.com/attachments/s...mplefair-6.jpg
On this special day, besides eating noodles, people from across China also eat Chinese pancakes, light up dragon lanterns, pray for luck and, of course, get their (children's) hair cut.
http://shanghaiist.com/attachments/s...mplefair-7.jpg
Remember to mark your calendars next year!
By Lucy Liu
[Images via NetEase]
Every time I get a rice or noodles news story, I think about splitting this thread. Then I read through the beginning and decide it's too funny to split. But some day I will....maybe.Quote:
CHINA RICE MUSEUM CELEBRATES THE GRAIN
BY ELISABETH PERLMAN ON 6/13/16 AT 8:25 AM
The world’s first museum dedicated to rice has opened in China, The Times reported.
Based in Changsha, the capital of central China’s Hunan province, Longping Rice Museum pays homage to Yuan Longping, otherwise known as the “father of hybrid rice,” for his contribution to increasing rice yields throughout the country. Longping, a Chinese agricultural scientist and educator developed the first hybrid varieties of rice in the 1970s.
Museum visitors are invited to walk inside a collection of buildings shaped like rice kernels, while reflecting on China’s historical relationship with the grain.
http://s.newsweek.com/sites/www.news...ice-museum.jpg
The world's first rice museum, named after Chinese agricultural scientist Yuan Longping, in Changsha, the capital of China’s Hunan province, May 17.
@XHNEWS/TWITTER
“Good rice is so tasty that you don’t need anything else, you can have a meal just of rice,” said Professor Zhu Zhiwei, an analyst at China’s National Rice Research Institute, founded in 1981 and based in the eastern province of Hangzhou. Professor Zhiwei heads a team of six Chinese government officials who try 30 different types of rice every day. The different varieties are then rated on a scale of one to 100 based on texture, flavor, color, smell and aftertaste.
The major rice growing regions in China are based in the country’s northeast provinces of Jiangsu and Ningxia. The Chinese population is on course to consume a record 145 million tonnes of rice this year, which amounts to approximately 30 per cent of global demand, The Times reported. Despite high yields, the only country boasting national rice tasting standards is Japan, which remains the dominant global authority when it comes to rice.
Anyone ever tried to make Ramen or Lamian? The secret ingredient are the alkaline salts aka Kansui. Much like pretzels. But people seem to disagree whether baking soda, baked baking soda or even lyme could be used instead of original Kansui.
I experimented a few times.Quote:
Originally Posted by Cataphract
It depends on the gluten level of the flour and the type of alkaline component. I used baking soda, but the elasticity wasn't quite right. And also I needed a lot of practice on stretching the noodles.
I got some gan sui from the asian market a while back, but haven't tried it out yet. It's on my list of things to do this year.
:) I've been eating way more rice than noodles over the last few weeks, a major craving. Must be some logical explanation besides the way rice can be more filling and last longer to curb hunger. Of course the taste is unique. Rice stands alone in that way.
Granted, this is an ad, for Japanese noodles no less, but it's cool.
https://www.youtube.com/watch?v=WNbb9qixsRQ