Introduction
On one of the side lanes in the Chinatown district, there is a small restaurant that goes by the name of Green China where Chinese food is served, with traditional Chinese culinary skills and dedication. When first arriving in Green China, people can almost taste the aroma of boiling soup and searing meats and vegetables. The interior is minimalist with scarlet paneling, dark wooden furniture, and Chinese paintings on the walls. While Green China may not boast of a glamorous-looking restaurant, it sure does serve up some delicious food that is presented by its cooks.
Hailing from the executive Chef Wang of Green China restaurant who is an accomplished Chinese chef with over 30 years of experience. Chef Wang is from Sichuan province and as people know, this place is famous for its spicy and strong taste. However, Cantonese, Shandong, Beijing, and other regional Chinese cuisines which are his specialties do bear evidence of this concept. He buys only the produce and meats daily from local markets, and he prepares every single recipe and plates them like works of art.
Signature Dishes Not to Miss
Green China offers a vast list of traditional Chinese dishes as a chief attraction but at the same time has made guests’ imaginations go high by offering dishes prepared by Guest Chef Wang. These are some highlights you won’t want to miss:
Sizzling Rice Soup with Chicken and Mushrooms: This delicious soup uses a zero-ingredient broth from goji berries and dried scallops steeped for hours. Served directly at the table it is poured over a hot stone bowl accompanied by crispy rice, chicken, mushrooms, and choy sum sizzling on the dish. This must have been very challenging that Chef Wang was able to combine the right medley of texture and the savory fl avors of the dish.
Five Spiced Duck: One of the specialties of Green China is the five spice duck, there is crispy sweet syrup-coated skin which is top notch. The duck is first seasoned using the five spice powder, salt, sugar and soy sauce which will permeate the duck before it is roasted to perfection in the over. When it is wrapped in Mandarin pancakes with julienned scallion, cucumber and hoisen sauce, it’s perfect blend of sweet, salty, aromatic dish.
Stir-Fried Lobster with Ginger and Scallions: Green China succeeds in making an ordinary stir fry meal be extraordinary with this lobster dish. Lobster fragments are Tsstof fried in hot wok with fresh ginger slices, spring onions, and bean sprouts and then seasoned with rice wine, soy sauce, and soup. The combination of high heat from the wok gave a slight burn outside but still retained the juiciness of the lobster. In a word, it’s a brilliant representation of wok hay (the breath of the wok).
Beyond the Signature Fare
These signature dishes of the restaurant, on the one hand, are famous; on the other hand, even the Green China’s ordinary dishes demonstrate Chef Wang’s amplitude and his love to Chinese culinary methods. Menu highlights include:
Hot & Sour Soup: It is cooked with vinegar and white pepper, earthy-flavored mushrooms, tofu, bamboo shoots, lily buds and chicken and pork broth. It is a type of warm non complicated food done in style.
Stir-Fried Chinese Broccoli: A simple dish that has been given a complex twist owing to the wok practice by Chef Wang. Rarely is such an exquisite and tender part of the Chinese broccoli, which consists of stems and leaves, cooked with the help of oyster sauce and garlic using stir fry over high heat to retain the brightness of the green color and crispy tenderness of the vegetable. One is again put in mind of that old axiom about good things being best when left simple.
Beijing (Peking) Duck: Beijing duck prepared by putting it under air drier and oven for some time then the skin is seared over open flame as it should be. Presented with leek strips, sauce, and Mandarin pancakes.
The Art of Balance
Not only the type of food and taste of Green China but also the richness in the Chinese cooking beliefs of head chef Wang. Some of the main structures of the menu’s organization can be explained concerning the fan-cai balance according to which a grain or starch is to be accompanied by vegetables. Even the textures and flavors in each dish are also consistent and balanced through correct seasoning and the way they cook the foods. Moreover, Chinese emphasis on both the physical and the spiritual aspects of life is reflected in the concept of nourishing soups and dishes’ appearance.
This cuisine has been served for generations and thousands of years, and in Green China, Chef Wang serves food with the same traditions. With hours of preparation and cooking times, the Chef understands the precise flavours, scent, and feel of each unique offering. Eating at Green China, therefore, takes one on an artistic Odyssey in the craft of Chinese culinary by the able guide of Chef Wang. If you fancy true and elegantly carved taste, well Chinatown is a perfect gem to visit yet. You have not just a meal to eat but beautiful sensation you are likely to enjoy with all your five senses.
Conclusion:
Since the idea of value, the green China restaurant speaks about what they deliver and they claim that they provide an authentic Chinese dining and to participate in the art of Chinese cooking. They are supposed to serve different local meals at their restaurant prepared with natural, fresh, quality foods. Is not fast food; any chef out there must have been trained or taken time to study the Chinese cuisine and probably wanted to maintain the ancient style. Dining at the restaurant becomes the chance to taste outstanding Chinese dishes when the atmosphere in is calmly friendly. The Green China appears to have an interest in Chinese food culture and an effort to bring that to the table, literally. Consequently, if additional information was needed to explain the restaurant more explicitly, or to explain the trends in Chinese cuisine, one could see it more directly. However, looking broadly at them, they appear to be Chinese food which has been well cooked and served in the realm of tradition.