Does not include South America, Central America, or Canada.
The requirements are as follows:
- Must be cooked when you order.
- Must use fresh ingredients.
- Must not use fried rice that has been sitting or mass produced.
- Must be clean!
So basically, I want Chinese food that isn’t as rich as a high class Chinese place, the General Tso, must not be too rich. I don’t want to pay more than 20 USD for it.
I think the problem with eateries is that they become bored with keeping cleanliness, which means that after a few years, you get things like corners which are dirty, floors which are dirty, and cockroaches. Well, I used to think it was the “authentic” experience, but after a while, I began to realize that really, really good Chinese food was out there.
I think I might have to break down and learn how to cook with a wok and create the sauces myself. It would just be time consuming, I don’t think it is possible to become a chef overnight, so it means many failed attempts and wasted money. I think I’m going to start “simple” and learn how to make fried rice. If I can get that down, then I can learn how to fry (or bake) pork and work my way up to dishes more complex with fried chicken.
Well, I might be better off with a home fryer, since it will cook all the way through and chicken is more difficult for me to cook, since I had a bad experience with what would have been undercooked chicken (which would have been bad, if it had been eaten). I’m a little wary of it, so I’ll more or less be more likely to overcook it, but I’ll rather have burnt chicken than chicken with blood gashing out.
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Some of the few ive been to. Gladstone Oregon, happy kitchen. Redmond oregon, cindys. LaPine Oregon, hunan.
now stuck in sidney montana… middle of nowhere, and theres no good chinese food places…
I can’t tell you how lucky you are to be in Springfield. I grew up there and I thought good American Chinese food was everywhere but it isn’t. Here in Kansas City, most "Chinese" restaurants are run by Hispanics who all buy the same pre-packaged sauces and meals from Sisco and follow the exact recipe. It would be okay if it weren’t so unpalatable and gross.
I’m talking general chicken from The Riksha down on Olive and Boonville near the square, Hans chicken from Korea House 2 on St. Louis, the most awesome buffet at Hong Kong Garden at Glenstone and Chestnut, everything at Bamboo Inn on Glenstone, Chinese Chef on Campbell.
Nevermind that you also have the best Thai food in the world at Thai House on Campbell. I have eaten Thai food in Berlin, St. Louis, Chicago, Oklahoma City, and Kansas City and no one can touch Patrick and Anna. And Korean food! Soo’s on Campbell has the most mind-blowing food you could taste. Order chicken bulgogi with gun mandu and thank me later. I have to drive 40 miles west to get to a Korean restaurant and the food there is trash anyway so I never do it.
My God, even the teppanyaki showtime grills like Nakato are superior down there. We have loads of them here but no one has the glazes and sauces right. No one has heard of that decadent "seafood sauce" or "yum yum sauce" as Johnny at Hinode called it. They serve some crappy yellow jelly that everyone just seems to love up here.
Anyway, moral of the story is–Springfield’s fun to hate on but you must count your blessings when it comes to Asian food because that little city packs a huge culinary punch.