Are you looking for a premium Chinese takeout restaurant in NYC?

Looking for the most authentic Chinese restaurant is an uphill task given the fact there are a number of these in the NYC region. From exceptional dining solutions to the distinct aroma and mix of spices, the Hwa Yuan restaurant in Manhattan’s Chinatown is one of the most favorite Chinese takeout restaurants in NYC. The restaurant offers you a distinctly created exclusive Szechuan dishes, which provide you more than just spicy hot food.

Bringing to you plates Szechuan cuisine

Most people often have the misconception that Szechuan cuisine is only about hot chilies and pepper. Interestingly, such dishes are traditionally served only during special occasions and ceremonies. The larger picture of authentic Szechuan dishes offers you a plethora of tastes that are spicy, sour, sweet, bitter, and delectable with unusual ingredients and spices to add on. The dishes are also fused with several elements from the world cuisine under the supervision of Chef Chen Lien Tang, who is the son of Chef Shorty Tang, who initially started the business in the 80s.

Perfect dining solution

If you love noodles and want to taste some savory versions of Szechuan style noodles, this is just the ideal place to be in. The menu offers a wide range of noodles like the Noodles with Peking Meat, Shredded Beef & Fresh Spicy Pepper Noodle Soup, Shredded Duck & Rice Vermicelli Noodles Stir-Fry, Pickle & Shredded Pork with Noodle Soup, Hot Tang Tang Noodles, etc. and lots more. Hence, if you are in search of a premium Chinese noodle restaurant in NYC, this is where you can rely on effortlessly.

The right mix of ingredients

The best way to prepare the most authentic Szechuan delicacies is to balance the right combination of species with the right ingredients. The delicacies offered in Hwa Yuan is such a platter that brings to you the flavorful and fresh ingredients delicately prepared in the secret spice mixes. The culinary traditions of the place are not just deep-rooted to the Szechuan techniques but also employ a blend of modern methods yet maintaining the very essence. Thus, they deliver to you a distinctly created chef style dishes that will make your taste buds burst in rich flavors.

Guizhou Kung Po Chicken is Gradually Making its Way to American Chinese Restaurants

Perhaps only a couple of years ago, if you asked an American about Kung Po Chicken, he spoke at length on a specific variant – the Sichuan Kung Po. However, today, the landscape has changed. 2020 is set to witness the traditional Chinese cuisine restaurant in NYC trot out the Guizhou variant of Kung Po Chicken. It is based on fermented chili paste and its chicken cubs are larger.

The Guizhou Version of Kung Po Chicken

Guizhou is a neighboring province situated southeast of Sichuan. Its Kung Po Chicken is special in that the chicken cubes are larger and typically with skin. Apart from that, one of the highlights of the variant is the use of ciba chili paste which is distinctly Guizhouan. It is the hallmark of the variant.

Unlike Sichuan Kung Po, there’s no flash frying whole peppers in oil in the case of Guizhou chicken. Instead, the chili paste is fried in the wok and the sauce produced is stir-fried with garlic, ginger and green onion. While Western versions have come up, not many have been to the point.

The Sichuan Variant of Kung Po Chicken

The highlight of Sichuan Kung Po is the use of Shaoxing wine to boost flavors. The use of traditional Sichuan peppers is particularly marked. However, it is important to keep in mind that Sichuan Kung Po is not meant to be over-spicy. Still, you may add just a sprinkling of toasted peppercorns.

Experts on traditional Chinese food in NYC primarily recommend seven stars pepper or heaven facing pepper.

The Western Variant of Kung Po Chicken

Various Chinese traditionalists have been regretting the lack of authenticity in American Kung Po Chicken. For instance, one cannot ignore the significance of sweetness in Kung Po Chicken. Therefore, various traditional chefs prefer adding a pinch of litchi to balance the flavor.

Is it the End of Sichuan Kung Pao Chicken?

The advent of Guizhou Kung Pao does not signal the end of its counterpart. Instead, Americans are keener than ever to experience all kinds of Chinese cuisine, provided it is indeed Chinese to the core.

Explore a Whole New World of Chinese Seafood Delicacies in New York City

When you ask someone to think of Chinese food, people usually picture noodles, dim sum, dumplings and maybe beef with broccoli. However, according to the chef of a popular Chinese seafood restaurant in NYC, Chef Tang from Hwa Yuan, the sheer range of Chinese cuisine is awe-inspiring. While seafood has always been popular across the globe, the specialty of Chinese food lies in its different styles specific to the different providences of China.

Have you imagined how a live fish dipped in boiling hot bean sauce would taste like?

A whole fish with hot bean sauce is one of the more novel recipes in China. A fish is pan roasted to seal the flavors, speckled with ginger garlic, and then gently boiled in a spicy Szechuan broth sauce with beans. This is a delicacy is a staple of the Sichuan providence in China, which is full of mountains, rivers and lakes. Fish is usually eaten in a red spicy sauce during celebrations.

Usually Grand Marnier Prawns in other Chinese restaurants are named honey walnut shrimp. However, since Hwa Yuan is a luxury Chinese restaurant in NYC, Chef Tang ups the ante. Instead of shrimp, this recipe calls for jumbo prawns, which are larger and sweeter than any shrimp. The prawns are then coated with water chestnut flour instead of regular flour and fried until crisp. Honey walnuts are roasted and made in house, giving a slightly more flavor than prepackaged walnuts. The prawns are not oily or heavy and are married with the walnuts in a grand marnier sauce.

Black cod is prized for its intensively rich buttery flavor. Chef Tang figured a way to make the best ingredient even better. The cod is first marinated in a homemade family recipe then it is baked. Finally, to balance the marinate and the crispiness of the fish, the fish is smothered in a special glaze. The flavors from the baked cod is multi-leveled which is why it is a favorite for a lot of guests.

Chinese food has unfortunately, a stereotype. However, that’s not all that’s there. From vegetables to seafood, there are many other different dishes that require culinary expertise. Luxury Chinese restaurants in NYC are highly competitive especially Chinese seafood restaurants in NYC. Stop by Hwa Yuan, the only luxury Chinese restaurant mentioned in the Michelin guide in Chinatown.

Tofu is neither a Wonder Food nor Bad for the Environment

Tofu, especially Mapo Tofu, like many Szechuan foods, is no alien to myths. According to the chef of one authentic Szechuan restaurant in NYC, customers tend to order tofu on the basis of fallacious notions, not particular mood-swings. Consequently, myths are capable enough to impede business. Therefore, it is important to dispel such ideas as soon as possible.

Tofu causes Hormonal Imbalance

One of the popular myths has centered on pregnant women – that consumption of tofu destabilizes hormonal production. However, the fact is way more layered.

Tofu consists of iso-flavons. The argument goes that the compound acts like estrogen and excess consumption might upset the standard hormonal levels in the body. According to experts, however, the highest tofu consumption limit is barely reached by the average eater. Moreover, there is no conclusive evidence that it disrupts hormonal functioning.

Tofu is Genetically Modified

Not all tofu is genetically modified. According to a recent survey, over eighty per cent of soy imported to Germany from Asian countries is genetically modified. At the same time, it is important to note that GMO soy can only be found in vegetarian grub.

As experts suggest, one should check labels before consumption.

Tofu is not Environment-Friendly

Environment-friendliness is one of the defining currents of the modern century. It is therefore not surprising that most food would come under the scanner. So far as tofu is concerned, experts blame it for the large-scale destruction of rainforests for cultivation of soy.

Contrary to the myth, if one buys local produce, there is no potential threat to the environment. According to the proprietor of a luxury Chinese restaurant in NYC, procurement of local produce eliminates transportation and cuts down the carbon footprint. Moreover, local produce is way fresher.

Tofu Lengthens Life-Expectancy

Till date, there is no conclusive evidence that the consumption of tofu lengthens life-expectancy. Neither has tofu been found to consist of cancer-fighting properties. At times, it is possible that these ideas are peddled for the sake of purely commercial interests. Vigilance is the key.

Conclusion

Tofu is no wonder food. It is sufficiently popular to be hailed so. Nevertheless, it is important to dispel such notions as quick as possible, keeping in mind the stakes involved. At times, ideas peddled in the name of health might lead to overconsumption, thereby causing opposite effects. It is therefore highly crucial to keep tabs what is accepted and what is not.

How Important is Beijing Duck to the Authentic Chinese Food Scene in NYC?

The process of preparing a traditional Beijing duck requires clear knowledge and years of experience. The skillset is also centuries old. Since its introduction during the imperial era, the dish has been prepared in the same way. Though the notion of getting authentic Chinese food in NYC including Beijing Duck at the heart of New York is not as fascinating as before. But the quality of the food has a lot to desire until now.

Authentic Chinese food in New York

There are indeed exceptions and people throng to these places for superior quality, authentic food. If you are looking for such a place, then knowing ways to checking the quality is vital. When a place claims to deliver authentic and traditional Chinese food, you need to check the availability of Beijing duck. If they offer this dish, checking their quality will become simple.

Cooking a traditional and popular dish

Along with being a cornerstone of the Chinese culture and way of life, Beijing duck is also the testimony of a chef’s skill. The process of preparing the dish is traditional and haven’t changed since the days of Northern and Southern Dynasties. There is a more contemporary method used by restaurants these days and it has proven quite successful.

The steps that are followed

At a Beijing duck restaurant in NYC, the traditional preparation of Beijing duck is done by following the below-mentioned steps:

A duck is chosen and plucked
Air is then pumped into its skin and flesh it helps the fat to render quickly during the cooking process
An incision is made and the entrails of the bird is removed
The bird is then cleaned
It is skewered with a wooden rod which helps it being suspended above the flame
The duck is soaked in boiling water which tightens its skin
Then the bird is filled with water and sewn shut
The bird is then left hanging to dry for at least 24 hours
It is then marinated in a concoction of sugar and other traditional agents
Finally, the duck is put in the oven, at 500F temperature to be cooked for 30 – 40 minutes

Knowing a culture through food

Once you taste the Beijing Duck, it will be pretty clear that all the associated hypes are true. The dish is amazing in taste. By ordering one, you are not only eating food but gaining experience in traditional Chinese cooking and food. Eating traditional and authentic food is one of the best ways of knowing and culture intimately and Beijing Duck does exactly that for China and the Chinese culture.

The Casual Eater’s Guide to Ordering Chow Mein and Lo Mein

Authentic Chinese noodle varieties are often a subject of confusion among American Chinese fusion eaters. Those who are not familiar with traditional Chinese, often mistake Chow Mein for Lo Mein, and vice versa. The serious gastronome who orders Beijing duck at restaurants in NYC may not face any challenge in differentiating the two, but, for casual diners, it is a matter of dilemma. Most luxury Chinese restaurants in NYC are known to serve both. But, how can one distinguish these two noodle varieties? Are they the same or do they offer an improvement over each other? Let us find out.

traditional Chinese food NYC

Acquainting with Chow Mein

Chow Mein is made from flour dough that is drawn into a long string. It is thinner than Lo Mein and has minor differences in texture that are evident to experts. The name ‘Chow Mein’ itself is an indicator or what you should expect from this variety of noodles.

‘Chow Mein’ is the variety of noodles that are fried in preparation. For any variety of Chinese noodle dish that requires frying, Chow Mein is used. The long strings of flour are first steamed and then fried, or directly fried crisps for specific dishes. Some tell-tale features of Chow Mein include:

It is drawn into long strands that do not break often.
As mentioned above, it is a thinner variety of noodles.

Chow Mein noodles are usually teamed with vegetables that are chopped or diced and fried as well.

Most Chow Mein dishes are accompanied by a dense, spicy sauce.

Therefore, Chow Mein, as a thumb rule, is more prevalent in Chinese dishes that require a hot and spicy palate.

Getting to Know Lo Mein

Lo Mein is also made from flour and drawn into long strings, just as Chow Mein. However, that is where the similarities stop. Lo Mein bears a more ‘flatter’ texture compared to ‘Chow Mein’. The strings are thicker and shorter than Chow as well.

The name ‘Lo Mein’ means to ‘stir or scoop out of water’. Hence, if the nomenclature is of any indication, then Lo Mein is usually prepared by stirring and tossing in broth. Lo Mein short noodles are perfect for soup-noodle dishes. Thus, by a thumb rule, it can also be said that if you want Chinese comfort food, then it is Lo Mein that you need to order. Most restaurants and take out deliveries serving traditional Chinese food in NYC, know how to distinguish the two.

Some identifying features of Lo Mein noodles are:

Lo Mein is boiled and stirred rather than stir-fried dry like Chow Mein.
The boiling allows Lo Mein to be less greasy in compassion to Chow.

Feature very light seasoning and sauces.

The ingredients are shredded by hand rather than diced methodically, as in Chow Mein.

So, you can simply memorize these points if you truly wish to be a connoisseur of quality Chinese food, before heading to the newest takeout restaurant in NYC.