THE SEVEN RULES OF GOOD CHINESE RESTAURANT

Not all Chinese restaurants are equally tasty. Choose a nice restaurant - an art, however, and it has its own rules. Master them offer the example of Cambodia, that's where the expanse institutions with Chinese cuisine to suit every taste and budget. Greater choice except in China ...

So, generally №1. A good Chinese restaurant is never empty. It is possible that morning will be almost no visitors. In the afternoon, 5-6 hours before the restaurant is usually closed on hiatus. But from 6-7 pm in the life of the institution should boil: parking clogged and motorbikes, a common room to be filled with people, waiters and managers - knocks and offices (in most Chinese restaurants have separate rooms) snapped. 

Rule №2. In most good Chinese restaurants have this dish on the menu, like Peking duck, it can be called Beijing or Pekin duck.Often stand for cutting duck standing right in front of the restaurant on the street, and the chef in front of the amazed public deftly shreds meat.  

Rule №3. In a good Chinese restaurant at the entrance is also worth a booth with all sorts of marine life: crabs, turtles, clams, shrimp, lobster, etc. Theoretically, the client can poke a finger in any of the available reptile and gestures to explain how it should be cooked. And immediately the waiter SADC or just bare hands will catch the desired animals suffer and the kitchen, where the chef will cook it the way he tells a fantasy.  
 

Rule №4. Beautiful setting does not guarantee a delicious meal. Rather, the simpler - the better. Correct Chinese restaurant is usually characterized by a round table with rotating top, covered by a cloth or gold-red color (wealth) in the same colors wallpaper.The walls can show off some cheap paintings. On the table, a plain white dishes, possibly with cracks. All. However, the decor is good Chinese restaurant may consist only of plastic tables and chairs in the street.  

Rule №5. Chinese food can not be imagined without the sauces. Once you sit down at the table and begin to scroll the menu, as immediately the waiter will bring the soy sauce and vinegar, which looks very similar. If you do not know the local language, it is necessary to distinguish the taste.  

Also to each dish served separate sauce for shrimp - with sweet chilli, a duck - sweet and sour, to crabs - acute and so on ...  
 

Before meals bring peanuts, finely chopped garlic and chili peppers, this appetizer - an indispensable attribute of any Chinese restaurant. Garlic and chili are usually added to taste in soy sauce.  
 

Rule №6. Some good Chinese restaurant menu can be in Chinese. Or may extend to twenty pages. What to order in this case?There is a certain set of Chinese dishes that always makes a good impression, even on people not among the fans of Chinese cuisine. This crab soup (in Cambodia, for example, it is called "soup kdam") ...  

all sorts of "Dim sama" resembling dumplings with different fillings, including sweet and ...  

pork in Cantonese (Cantonese pork or Honey pork) , delicious meat cooked in a sweet sauce ...  

noodles, fried (fried noodle) or crispy (crispy noodle) ...  
 
 

rice (it offers to any dish, so that the book is optional) ...  

and, of course, crabs - King evening! They definitely need the tweezers. Even if you know how to be "curling crab" in English, it is not necessary to excel. Explain to the waiter gestures, he will understand! 
 

Rule №7. Actually, the main rule. In a good Chinese restaurant I want to lick the plate. And points.

DESSERT "JUICY LOBULES"

INGREDIENTS

Melon (medium round) - 1 piece

Grapes (green seedless) - 250 g

Fresh juice (cherry) - 250 ml

Gelatin - 16 g

Water (boiled) - 120 ml

Sugar - 60 g

HOW TO MAKE

Offered to cook simple but refreshing, juicy and beautiful dessert idea that I met in the Turkish culinary site.

I want to warn that, depending on the size of melons will depend on the amount of other ingredients. I chose an average melon.My melon, cut off the tip, using a spoon remove the seeds .

Using a tablespoon rented part of the flesh melons.

Grapes tear off from the branches, and my obsushivayut with a paper towel. Fill the melon vines.

Gelatin pre-soak for 30-40 minutes in cold boiled water. To add the soaked gelatine sugar and heated on the stove until dissolved (do not I bring to a boil!).

My cherry. With a juicer squeeze the juice from the cherries, add gelatin and sugar, filter.

Pour melon cherry jelly, putting it in the refrigerator until complete solidification jelly (preferably overnight). First cut melon in circles, then into triangles. Refreshing juicy dessert is ready! To speed up the preparation of this dessert, you can use cherry or strawberry jelly in packs, only water to make jelly take less than instructed. Enjoy your meal!

 

STEP BY STEP PHOTO RECIPE

ADDITIONAL INFORMATION ABOUT THE RECIPE

INDIAN CUISINE

Indian cuisine is very diverse, as well as its culture and is world famous for its abundant use of spices and herbs. Spices give the food a special flavor and aroma, as well as disinfect it. Staple food is rice, chicken, wheat, beans, vegetables and fruits.



Thali - a tray on which is served in metal bowls called Katori. However, in most cases, Indians prefer ordinary dish large banana leaf. (Connie Ma) Thali is also the favorite pudding in India. The dish consists of several independent courses. Each region has its own rules for filing a thali. However, the same components are considered rice, dhal (soup of beans) curry.(Pritya Books) Tikka Masala - pieces of chicken in a spicy sauce with curry. (Veronica) Chapati - traditional cake made ​​from wheat flour, which is prepared on a dry frying pan and then baked on an open fire. (Alan C.) Ghee - Ghee. Hindus believe this product is sacred. It is used as a separate dish or ingredient in various dishes. (Rainer Zenz) Chicken Tandoori. The dish comes from the state of Punjab. During cooking, the meat is marinated in yogurt and spices, then roasted in the oven tandoori. Pudding has a sharp spicy flavor. Traditionally used with rice. (Thebittenword) Samos - pies with various fillings.Served with a spicy sauce. (Penguincakes) Palak paneer. Dish of spinach, cottage cheese, cream and spices. (Michelle Peters - Jones) Masala dosa - large pancake with spicy stuffing. Baked on a hot surface. Use with a variety of sauces. (Nadir Hashmi) Malay Jacket. The dish is deep fried balls of potato and paneer. Served in a creamy sauce with spices and herbs.(Garrett Ziegler) Biryani - a dish of rice, meat and spices. Is an analogue of pilaf. (Nadir Hashmi Pani Puri - in the form of a starter of crispy puri balls with a variety of spicy stuffing. (Brian Ng) Masala Chai - a hot drink of tea, milk and spices. (pavel ivashkov) Garam Masala - a mixture of spices that vary by region. traditional version includes a turmeric, cloves, black and white pepper, cinnamon, nutmeg, coriander seeds, cardamom pods, cumin seeds. (erik forsberg) Nimba Pani - a cool drink with lime juice. (Michelle Peters - Jones) Dzhalebi - the sweetness in the form of spirals of rice flour in syrup. (Omar Chatriwala)

TRADITIONAL DUTCH CUISINE DISHES

During the trip, the first thing tourists tend to try all the traditional dishes of the country in which they are located, as the national cuisine allows you to learn more about the culture and the people themselves. For example, the Netherlands is world famous for its cheeses, although their range is not so great, as well as herring. The Dutch can not imagine their existence without this fish and consider it their pride. Every year in early June, arranged a festival in honor of herring, in which numerous folk festivals, auctions and herring balls.
Due to its geographical location, residents of the Netherlands are able to produce enough seafood. Oysters, mussels, fish of different varieties - all of this in abundance. Their favorite vegetable is the potato. In almost every city in the country is sold on every corner potato fries. She served in a paper envelope with the addition of sauces. It should be noted that the so-called hot dishes made ​​only for dinner - breakfast and lunch in the main consists of snacks.
Below are the traditional Dutch cuisine.
 

Gouda - hard cheese a light yellow color, with the presence of small holes. Shared by the young, middle and mature Gouda depending on age. With age, the pudding gets a tangy taste. The product comes from the city of Gouda. (Artizone)



 

Edam - semi-hard cheese a pale yellow color. Does not have a distinct taste and smell. Spherical head cheese is coated in yellow or red paraffin, more elite - the black wax. Shared by young and aged edam. (Yvwv) Leyden cheese - semi-hard cheese, dark-yellow color. The product is made ​​from skimmed cow's milk with the addition of various spices as cumin, cloves.(Alexander van Loon) "Green" salted herring. Her eating whole, holding the tail. (Takeaway) Pofferches - pancakes on the basis of buckwheat flour. The dish is considered the street, as is sold on every corner. (Dennis Burger) To prepare the dishes use a special pan with the same small indentations. (Tijs Zwinkels) Bitter balls or Bitterballen - balls of veal or fish, deep-fried.Usually snacks are served with mustard. (Takeaway) French fries with sauce, or Patatje met. (NiederlandeNet) Shtamppot - potato and vegetable puree. Served with stew or frikandelami. (Oystein Alsaker) Sata. (Takeaway) Croquettes. (Takeaway)Royal oysters. (Takeaway) Fruit tarts. (Pure Pink Sugar) Stropvafli - two thin waffles, baked with caramel syrup in the middle.Delicacy originally from the city of Gouda. (Takeaway) Cake for breakfast, or Ontbijtkoek. (Takeaway) Beer Heineken.(Aurimas) Beer Grolsch. (Ted Thompson) "Wrong coffee", or just coffee with milk. (Takeaway)