Chinese restaurant food draws criticism

Mar 22, 2007 - Chinese restaurant food draws citicism Source By LIBBY QUAID, AP Food and Farm Writer Wed Mar 21, 11:04 PM ET WASHINGTON - The typical Chinese restaurant menu is a sea of nutritional no-nos, a consumer group has found. A plate of General Tso's chicken, for example, is loaded with about 40 percent more sodium and more than half the calories an average adult needs for an entire day. The battered, fried chicken dish with vegetables has 1,300 calories, 3,200 milligrams of sodium and 11 grams of saturated fat. - 6 Comments

Fortune Cookie Chronicles, Chinese Food and China taking the lead in wine?

Jun 09, 2008 - You know how sometimes you start focus on a subject (new word, new song etc.) and then you start to see it everywhere. As I was putting this piece together, the tragic earthquake in China happened. So, to begin on a very sober and serious note, my heart and prayers to go out to the families who have been impacted with the recent events (and in my mind, the ongoing travesty). - 0 Comments

Chinese traditional food:spring roll

May 12, 2007 - --------------------------------------------------------------------------- Materials Dry Black Mushroom 4 pcs Chicken Meat 200 g (lean-fat Pork) Canned Bamboo Shoots 100 g Chives 50 g Egg 1 pc Spring Roll Sheet 10 sheets Seasoning 1 Light Soy Sauce 1 tbsp Cornflour 1 tbsp Oil 1/2 tbsp Seasoning 2 Light Soy Sauce 1 tbsp Oyster Sauce 2 tbsp Sugar 1 tbsp Salt 1/2 tbsp Water 2 tbsp Sauce Cornflour 1 tbsp Water 2 tbsp Steps 1) Soak dry black mushroom, remove stalks and shred 2) Cut bamboo shoots and chives into short sections 3) Shred chicken meat, add seasoning 1 and marinate for 15 minutes 4) Heat wok with 2 tbsp of oil, stir fry all shredded materials 5) Add seasoning 2 and stir fry well, pour in sauce 6) Stir fry until dry, dish up and whisk the egg well 7) Put one spring roll sheet on flat surface, as a rhomb 8) Add some fried material on center and make it into a long shape 9) Pack the sheet from the bottom corner to the central, cover all materials 10) Then left and right, roll the packed materials "upwards" until well rolled 11) Stuck the upper edge by whisked egg, finish packing steps 12) Heat wok with plenty of oil, pour in packed rolls when oil is warm 13) Stir the frying rolls until oil is fully heat, turn in mid-heat 14) When rolls turn into golden or light brown, dish up and serve http://www.nicemeal.com - 4 Comments

"Chinese Take-Out" Lemon Chicken

Nov 14, 2007 - "Chinese Take-Out" Lemon Chicken From Kraft Foods Prep Time: 10 min Total Time: 19 min Makes: 4 servings, 1 cup each 1 Tbsp. oil 1 lb. boneless skinless chicken breasts, cut into strips 1 pkg. - 13 Comments