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.

Trying Tang Tang Noodles for the First time in NYC is an Exciting Experience

If you are a food enthusiast, it may not be true in your case but most of the population isn’t aware of the finer points of Chinese cuisine. Despite eating Chinese in at least a meal every day, most people do not even know that there are different type of noodles and using them in a dish can change its taste and texture considerably. For instance, if you haven’t ever tried Tang Tang Noodles in NYC, it is time to do so. The decision will open a new world of possibilities.

Understanding the importance of noodles

Noodles are staple in Chinese cuisine just like rice. Another similarity between both these options are, there are multiple varieties available. Another interesting aspect of this cuisine and noodles is that the taste of the food will depend a lot on the different versions used. If you are visiting a luxury and well-known establishment, there is a huge chance of getting noodles that have been made from scratch in-house. A lot of places pride themselves on the factor that they offer fresh noodles.

How a traditional Chinese place will treat you?

When you are visiting a traditional Chinese place, you will be asked for your preference of noodles and provided exactly what you have been asking for, if you are not that aware of the subject, the person taking care of your order will provide information and suggestions. In short, the experience of eating traditional Chinese food in NYC will be one of the best you will even have. The first time, the concept will seem ingenious and impressive but with time, you will learn to appreciate the impact of the issue.

Exploring the world of noodles

People trying Chinese food for the first time are not aware of these facts. They were not informed that the use of different types of noodles can change the look, texture and taste of a dish to a considerable level. Trying one simple dish like Chow Mein with vegetables with different kinds of noodles will be quite enough to show the difference. Once, the world of opportunities is open, you will find the allure too tempting and it will enhance your experience exponentially.

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.