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Q: What Chinese food/recipe should be more popular in the west than it is?
For me; it would be a toss up between dapanji (Xinjiang specialty) and the braised eggplant dish which is uniformly good.
I'm wondering why dumplings aren't more popular. I don't think you can even get them at most Chinese restaurants, at least not around where I live.
I can get dumplings and sticky buns in Canada, I still feel like putting sour cream (Ukrianian perogys) or a decent spaghetti sauce on them (torteini) both of which l like better on dumplings..I'm slowly finding Chinese dishes I do like here, I just can't let anyone else order for me or I get chicken feet,, I'm not squeamish but I don't like to eat some things. My thoughts are those items came from a starvation period. I'd love a baked potato with sour cream now and a thick tender steak.
What is dapanji??
MissA:
It is translated as 'big plate chicken'. It's a whole chicken (yes, including the feet), chopped up and cooked with potato and peppers in a sauce with loads of ginger, garlic and spices. I think you're right about the starvation-era cuisine. There's such good food here, but some of the stuff.... crikey!
i will vote for dapanji it is popular all over china but i don't have any idea about west but i will go with dapanji
Dry tofu (gan doufu). I have to admit, the Chinese do tofu much better than America.
mattsm84:
Oh yeah, gan doufu is excellent. I wish American tofu were more like it is here. People in the US use tofu as some kind of meat substitute and its just awful.
