>>21863452
Teriyaki chicken/black pepper chicken
Steamed rice.

File: General-Tsos-Chicken.jpg (69.7 KB)

69.7 KB JPG

General Tso's chicken over white rice mogs every other American Chinese dish in both appearance and taste. The sign of a truly great dish is when the best drink to go along with it by far is just water.

File: kungpao.jpg (685.5 KB)

685.5 KB JPG

George likes his chicken spicy. This is Kung Pao.

File: panfriednoodle.jpg (621.8 KB)

621.8 KB JPG

You can sub fried rice for steamed, but also pan-fried noodles for rice, which in all my years I'd never done because I love rice so much. So tonight I got the noodles.

Not bad, but I'm going back to rice next time. You can always count on perfect rice at a Chinese restaurant.

Generals chicken or, beef and broccoli extra spicy.

File: Combo #3.jpg (653.6 KB)

653.6 KB JPG

This has some chicken subgum chow mein, pork fly-ly (how she said it), and sweet and sour chicken; sauce on side (in the OP image).
As a kid I never liked the chow mein or kung pao or anything that had a lot of veggies. I still pick out zucchini because I don't like it, but I like everything else now. Big chunks of mirepoix seemed like something I'd never go for, but these days I love it. As we know, the high-heat wok frying is how they get it all so good.

Used to be my go-to Americanized ethnic food was Mexican, but the last couple years it's been Chinese. You can get so many meals out of it. Of course they say you're hungry again 30 minutes later, but it's more like 2 hours.

Fries, chicken wings, egg rolls.and crab ragus

>>21863469
I always ask for extra spicy but they kind of ignore it. I have everything they use for heat at home anyway, but I want it cooked in instead of added in condiment form. I got some pad Thai a few weeks ago and that little lady made it HOT. I was finally satisfied.

Do they spice it up sufficiently for you?

>>21863459
Far too sweet for me. I used to like it but I don't like those syrupy sauces or really anything that coats meat which was once fried crispy. Maybe it's just my local places make it too sweet.

>>21863475
No not at all lol, i always ask at both hole in the wall places or more upscale Chinese places, and it’s never hot or spicy.

>>21863452
Not really in the mood for Chinese, sorry.

sesame chicken and crab rangoons because im a fat piece of shit

File: IMG_1520.jpg (31.9 KB)

31.9 KB JPG

For me it’s the Hot and Sour Soup

>>21863522
What are rangoons? In the top pic on the left are leftover appetizers and one is called 'crab wonton' and it's like crab and cream cheese deep fried in those wonton jackets. I just bite the bottom out of them because so much of it is just deep fried wheat dough. The dumbest one of seen is just plain fried wontons. I don't even know why that's a thing. Just crunchy wheat chips soaked in grease with nothing to dip in.
I'm actually already burned out on Chinese food. I don't think I want it for months now. I always feel kind of gross and bloated after eating it because I usually eat nothing like that. It's a good treat, but too much and I would once again become a fat piece of shit too. I totally got sesame chicken also in the appetizer combo. I think your comment is scaring me straight. After I devour all that I have I'm not going to get more for a good while.

>>21863548
I thought I was supposed to get a cup of hot and sour or egg flower with one of my entrees but I didn't. But usually they give me a free one or something extra, so this evens it out. Hot and sour is the best though. I always add some extra soy sauce to it. One of the few times I purposely order something with tofu in it.

>>21863477
They're all sweet but sweetness should not stand out over anything else. I try it everywhere I go and some places are much worse than others.

>>21863522
Same but I’m not fat
What makes sesame chicken and crab rangoons for fatties?? It’s just good

>>21863565
>what makes deep fried cream cheese wontons for fatties?

>>21863552
I think they’re the same as wontons, maybe a different style of wrap?

>>21863569
Anything is fine in moderation buddy, just have some self control

>>21863565
>>21863569
Feminine posting at its worst

>>21863574
Yours is also an example of posting at its worst.

>>21863452
For me it’s drunken noodles and fried dumplings

The place I get my Chinese food from actually has CHAN in the name.

>>21863623
I used to live near one called Woo Kee's and I couldn't tell if it was a Star Wars pub or not

>>21863635
Pun*

>>21863452
spring rolls
special fried rice or spicy fried noodles
mixed veggies with beef
ginger chicken

Why is no matter what you order always 10 or 15 minutes no matter quantity or dish. Why do they all taste almost identical like no variation place to place?

>>21863650
They know what we want and they cook it fast. Chinese cooks like to spend a lot of time smoking and gambling from my experience.

File: 20250726_115143.jpg (2.5 MB)

2.5 MB JPG

>>21863452
This picture is from the summer but I ordered the same meal last week. House chicken with chow mein and fried rice.
Lucky Chinese Food, in Fountain Valley, CA. Honestly the best cheap Chinese slop I've had. The chicken is perfect, they don't overdo it with the sauce like some other restaurants.

>>21863693
Looks rad.

How healthy is it long term if i make chinese food every day like a stir fry? Chicken/rice and sweet and sour sauce + random vegs

File: fsdafasd.png (658.1 KB)

658.1 KB PNG

>>21863452

>>21863793
Depends on how you cook it. Chinese takeout use a fuckton of oil so it you cut back on the oil you should be fine.

>>21863794
The fuck is a prawn cracker? Sounds like a runescape item.

>>21863467
Jimmy loves the Velvet Fog!

I wish there was a good sit-down Chinese place near me, but it's mostly take-out places that are all in the same ballpark of quality with the same menu offerings. There was a place that didn't survive COVID that had amazing shrimp wantons in chili oil and dry chili chicken. I used to eat there once a week.

>>21863853
"Well I think that's the tops."

>>21863815
Puffed rice cracker with shrimp seasoning

>>21863452
>A lot of people just cook entire meals on their own and then take a picture
>I ordered slop and took a few pictures
>that's effort posting
You don't know the meaning of the word effort, lardass.

>>21863452
more like low effort

>>21863693
Everything reminds me of her.

>>21863794
I think this is just western people Chinese food. I see black people at these places all the time.
Plus no one gives a shit about MSG anymore.
Whoever made this meme is just jumping on the "let's make fun of white people" train but doesn't understand anything

>>21863956
msg gives me a headache

>>21863459
>white rice
ya dun goof'd.

>>21863467
>>21863472
these two look like they weren't finished cooking.

>>21863917
It was kind of a joke. And yet even if I did only post 4 pictures it would be 4 times better than the threads I was talking about. One picture doesn't make a thread. If you're going to take up a whole thread on the board you need to show more than your finished plate. You show me the prep, the steps. Or you stick around and keep it going and interact like I did in this thread.
And also, I make real cooking threads here all the time. You can see my countertop in some of the photos. No one puts more effort into OC on this board than I do. I made you people liver and onions. Smoked salmon. Deviled eggs. Fried chicken. Dozens of steaks and salads and sandwiches and soups. I've baked bread, made pizza from scratch, I even taught you cannabis tincture.

Don't talk to me about effort, buttface.

aww great, op is a pothead

>>21863990
>And yet even if I did only post 4 pictures it would be 4 times better than the threads I was talking about.
Outside of intentional shitposts like the BMW cuck or the godbless anon who go out of their way to make their food look as shitty as possible, no this is basically just another fast food thread.

>If you're going to take up a whole thread on the board you need to show more than your finished plate.
It would be better if they did but even just showing the finished plate is 1000x better than what you posted because you can look at the food and ask yourself what the process was for making it from a home cook's perspective. You can ask and speculate in the thread and again it would be better if they replied but it is just more interesting to look at a finished product from a home cook that gave a shit and tried instead of the same fast food slop that's made the same way with the same ingredients for the same generalized palate

>Also, I make real cooking threads all the time
I've probably replied to those threads complimenting you on your cooking or asking about your process. Stick to those instead of this trash. Make some chinese food instead of ordering slop if you don't want me to say you're just ordering slop.

File: 32.jpg (366.6 KB)

366.6 KB JPG

>>21863993
Yeah, but not the lazy kind.

>>21863990
>gatekeeping
Faggot.

>>21864012
Fuck off. I can make ONE takeout thread for every FIFTY "let's make spinach dip" threads. It's better that "me din dins", it's better than "remember these discontinued chips?", it's better than "now that the dust has settled, Big Mac or Whopper?", it's better than "hey I don't know how to cook, spoonfeed me recipes I will like.", it's better than "Swiss cheese is the worst cheese ever prove me wrong", it's better than "you can never eat one of these again", and so on and so on. It's better than all of that just because I stuck around and hosted this thread and replied to people. Seriously, go look at the threads out there. You'll find at least five that YOU think are worse than this. Because not only did I pose some general question that everyone can participate in, but I posted several new photos, and others have shared theirs. It's not a shitty thread.

>>21864027
I can't keep anyone out. But I'll be damned if someone's going to tell me to make fewer threads I know are superior or tell me that mine suck. I never make shitty threads.

File: 79568595607.gif (1.4 MB)

1.4 MB GIF

And it's not like this is some amazing thread or anything, my main thesis was just that it has every right to exist because it's just a little better than the piss-poor ones. That's not a hard argument to defend given how low the bar is around here.

And with that I'm out of here. If this is still up in 7 to 9 hours I'll argue with you guys some more. But it's more likely I'll be doing more real cooking and leaving this thread behind. There was a respectable number of posts and interaction here. I'm fine with it dying off. People can discuss Chinese food in it or let it die. It's already better than single digit post threads falling off page ten. We made it 11 hours.

>>21864016
fair enough

>>21864028
>Fuck off. I can make ONE takeout thread
And I'll call it what it is: worse than a thread where a home cook made their own meal because it's a fast food thread.
>yes I was such a gracious host cultivating this fine slop thread
This is just a fast food thread that you're bumping because I guess you have some paternal attachment to a thread you started. It's better than the shittier fast food threads but again it's principally worse than a thread where someone actually cooked something and posted it, assuming they weren't doing so as a shitpost.
Sure there are worse threads, but you're putting on airs about replying to a fast food thread because you've made other threads in the past on a Vietnamese coal-mining forum. If it makes you mad to hear that homecooked meal threads are better than fast food slop threads even if you bumped yours then I don't know what to tell you.

>>21863974

Cause it's like salt on steroids. Saps your body of the other electrolytes. Need to drink some Gatorade or coconut water after eating to counteract it

File: s6p4wc8.jpg (1.1 MB)

1.1 MB JPG

>>21863452
Since moving to NYC, I've left Americanized Chinese food largely behind. Every now and then I indulge in some General Tso's or whatever but for the most part I get Fuzhou or Cantonese stuff in Chinatown. Fuzhou-style noodles in peanut sauce are one of my favorites.

We also have a spot called Xi'an Famous Foods that does those wide noodles with lamb/pork/etc. Good stuff.

>>21863459
Holy based

>>21863974
any other meal with a large amount of salt and you will get a headache. You need to replenish your fluids. Ideally eat some fruit with potassium, like an orange or a banana.

dare i say my stir fries look better

File: 20260202_173331_copy_1222x1222.jpg (215.5 KB)

215.5 KB JPG

I got a Chinese knife today. You'll see it in upcoming cooking threads. Along with some super spendy French pans.

>>21864859
Where's your picture?

what is everyone's opinion on chicken gai ding?

File: 1000004172.jpg (244.6 KB)

244.6 KB JPG

Place near my college made something called "dry chicken chilli" which was like fucking crack. It's been years and I still haven't cracked the recipe. Mala chicken is the closest I've come at home but there's a very light sauce to their dish, almost nonexistent, that I can't emulate.

>>21865643
Legendary Spice in Minneapolis MN btw

>>21865649
>Minneapolis
Now known as Legendary ICE

>>21865676
Heh. His restaurant got raided and the owners deported.

>>21865682
>>21865676
Such are the secrets of the orient. If I offered to marry one for the green card do you think they'd give up the recipe? Might be worth it

>>21863693
Dude go to Panda Bowl in Fountain Valley. That's the OG orange co Chinese place, I've been going there since I was 8 (now 34).

Food is always superb

File: images(9).jpg (18 KB)

18 KB JPG

>>21863452
>OPs boyfriend

File: images(10).jpg (46.3 KB)

46.3 KB JPG

For me its Springfield Style Chicken with Fried Dumplings. SS Cashew Chicken is hard to find outside western Missouri and many places fuck up the recipe that do serve it. My hometown arguably has some of the best and they serve it on a buffet. The original restaurant in Springfield Leongs is pretty damn good as well.

>>21863794
>Let single out whites on a thing that can be experienced in all Americans
I hate this.
>>21863956
Just like that video of a white family who didn't know how to eat an authentic Chinese dinner properly. Every race in America except white know how to eat Chinese food apparently.

>>21863794
My normal order is kung pao chicken, curry fried rice, egg drop soup

File: db37faa6-8bf7-490d-9b75-dd2518f8adb8.jpg (230.7 KB)

230.7 KB JPG

>>21863563
The best general tso chicken I ever had in my life was in Bangkok. It’s my favorite Chinese American dish so I’ve had it a million times from so many places. This place’s version was so good that it made me feel like I’ve never really truly eaten it before. It has ruined every other general tso chicken for me forever. I can’t even order it anymore because I know how good it could be and everything other version is a lie. I’ve moved on to ordering other things now.

>>21863452
thoughts on my home made chinese noodles?

File: WhatsApp Image 2026-02-04 at 00.05.19.jpg (242.8 KB)

242.8 KB JPG

>>21866773
forgot the pic

File: mala chicken w homemade pork dumplings.jpg (1.2 MB)

1.2 MB JPG

>>21866776
MOGGED
O
G
G
E
D

File: slow bar.png (251.5 KB)

251.5 KB PNG

>>21866218
Curry fried rice? I didn't know it existed. In my little town the three Chinese places offer chicken, pork, shrimp, and vegetable. At those types of places no culinary creativity muscles are ever flexed. Even the specials written up on the marker board by the front door are just rearranged combinations of things off of the regular menu. People here don't want more. They know what they like and everyone's happy. They all seem slow too. I swear the video slot machines in the lounge are what keeps those restaurants afloat during the winter. Such sad sights those are.
Sometimes I stop in there for a minute when picking up a takeout order.
During the day there's just one of the Chinese family who own the place popping in there from time to time; no dedicated bartender. Hardly anyone even drinks in there. A couple of pensioners are over in the corner of the dark lounge gambling their day away, maybe sipping a cocktail or soft drink. There might be a muted football game on the TV up behind the bar. Just the occasional sound of a bonus or 'frenzy' from the digital crack machines disrupt the silence.
Then around 5 o'clock a fifty year old barmaid comes on shift. Same one who was there a decade ago. Her pack of Liggett and translucent neon blue disposable lighter there next to the register. Her Crown Royal bag in a glass vase on the bar is not brimming with tips. She might walk away with $50 if it's a good night.
Same as it ever was.

>>21866242
I don’t know why but when the meat looks like that the food is always delicious.

>>21866776
Nice and savory, what’s in the sauce?

>>21865643
>college
Okay, libtard

>>21867015
lol, you think that the conservative position is now just fully anti-education, anti-intellectual? Damn.
You may as well just declare: "We're proud to be fucking stupid!"

File: 666.jpg (356 KB)

356 KB JPG

>>21863452
I do appreciate me a Chinese feast.

>>21867234
What's with the french fries and gravy? Incongruent.

>>21867267
They're called chips you fucking heathen and they're precisely sauced

>>21867281
>>21867234
Why do you have fried pigs feet on your plate?

>>21863650
Most Chinese restaurants just reheat frozen slop.

File: 49735589867.gif (288.7 KB)

288.7 KB GIF

>>21867547
No they absolutely don't. Chinese food utilizes cheap fresh produce and meat. Maybe some of the seafood comes in frozen depending on the place, but no, there's no "slop" that comes in frozen or pre-prepared. I used to work at a Chinese place as a busboy in middle school and I saw them chopping up the mirepoix and peppers and cutting up chicken breasts and stuff. Rice is made fresh of course. Things are stir-fried in woks with sauce components ladled in. You're full of shit. The way they make money is they don't care about labor because it's family and fresh stuff is cheaper if you prep it. You have to hand batter everything too. It would be obvious if they didn't.
Retard.

>>21863452
>plain noodles
wtf is that shit bro explain

>>21866948
2 tblsp of soy sauce
2 tsp sugar
1 tblsp of Oyster sauce
1 tbsp of water
1/2 tsp of mirin
1/2 rice vinegar
1 tsp of cornstarch

>>21867651
This. They save a ton of money exactly as you described. Not buying prepared slop and by using indentured servants as free labor.

>>21863452
we had this one great chinese restuarant near where i live in the shitty ghetto part of town for about 20 years, they switched owners and now it is complete trash. its a tragedy

>>21865643
That's a fairly common dish at some of the sit down Chinese restaurants around NJ. If you are ever in the area https://www.spicychefnj.com/

>>21868140
It's common in MA too.

>>21868145
I live in new england now and can't find it near me. Where in MA?

File: Let's_Do_Business.jpg (223.6 KB)

223.6 KB JPG

>>21868123
That happens sometimes when someone takes over and changes things. Often the Sysco/FSA guy will get ahold of them and paint pictures of fat profits and low labor costs.

>"A lot of our customers really love this product. It's a pre-cooked chicken breast, seared with the visible grill stripes here as you can see. Individually packaged so it's fresh when you need it. You don't need to train a kid to use a knife or a hot grill, just scissors and a microwave. The money you'll save with this and many other Eazy-Serv food products will give you an advantage over your competition."

That's a rather extreme case, but the pitch really is like that. I've heard them. I had guys try it on me when I was younger and running kitchens. Every booth at the annual foodservice conventions has a guy selling that exact dream with samples to try, to take back to the restaurant with you along with his business card.
And people go for it. Some dumb couple who came into some money, maybe some guy who has had success with it in the past. Places will lose a bunch of good customers like you but still get idiots who don't know any better going in for cheap deals. If you have good business sense and the right location you don't have to have good food. I've seen a lot of cases of successes like that unfortunately.
Hopefully the one by you will fucking crash and burn because of their suckiness. Those people should have their dreams shattered if it's not about the love of the food. If I were to buy an established restaurant to run, I'd shadow the owners for at least a month before taking over. Get to know all the regulars, and do things exactly as they'd been done. Maybe add, but not subtract.

>>21863452
>chinese meal
what makes it so succulent?

>>21868521
I don't find it 'succulent'.

File: 1589058777694.jpg (46.2 KB)

46.2 KB JPG

>>21867015
fuck off back to containment.

File: 1769854987230790.png (2.9 MB)

2.9 MB PNG

>>21863794
I don't eat ching-chong ping-pong food because I'm not disgusting.