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Wong's King
Wong's King Seafood Restaurant (or simply Wong's King) was a chain of Chinese/Cantonese and seafood restaurants in the metropolitan area of Portland, Oregon, United States. In addition to the original restaurant in Southeast Portland, the business operated in Beaverton, Estacada, and Sandy, and specialized in dim sum. Wong's King was established in 2004 and garnered a positive reception. In 2009, Martin Yan named the restaurant as one of ten "great places to welcome prosperity", and it was included in CNN's 2017 list of the 50 best Chinese restaurants in the U.S. In 2018, the Beaverton restaurant was rebranded as Lychee Asian Bistro and Noodle House. Wong's King closed in 2020 during the COVID-19 pandemic. Description Wong's King was a chain of Chinese/Cantonese and seafood restaurants. The original restaurant was located in the strip mall King Plaza on Division Street in the southeast Portland section of the Montavilla neighborhood, and had a large dining room. The chain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montavilla, Portland, Oregon
Montavilla (a syllabic abbreviation of "Mt. Tabor Village) is a neighborhood in the Northeast and Southeast sections of Portland, Oregon, United States, and contains an area east of Mount Tabor and west of Interstate 205, from the Banfield to SE Division. It is bordered by North Tabor, Mount Tabor, Madison South, Hazelwood, and Powellhurst-Gilbert. History The neighborhood was originally, in the 1890s, named Mount Tabor Village, and was a stopping point for travelers going from Hood River into Portland. The name "Montavilla" originated from the abbreviations used on the streetcar destination signs when streetcars served the area starting in 1892. The name was first abbreviated as "Mt. Ta. Villa", then later as "Monta.Villa". Residents soon adopted the latter name for the neighborhood, written as Montavilla. Streetcar service to Montavilla ended in 1948. A stone milepost marker, the P5 marker, on SE Stark Street at 78th Avenue is left over from the circa 1854 Base Line Ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sasquatch Books
Sasquatch Books is an American book publishing company based in Seattle, Washington. It was founded in 1986 by David Brewster of the ''Seattle Weekly'' and primarily publishes nonfiction books about the western United States and Canada and cover topics such as nature, travel, gardening, entertainment, sports, food and wine. By 2003, it was publishing approximately 30 books per year and employed 18 people. In 2020, it launched a new imprint for young adult nonfiction called Spruce Books. Sasquatch Books was acquired by Penguin Random House in 2017. Titles *''Book Lust'' by Nancy Pearl (2003) *Gardener's Yoga: 40 Yoga Poses to Help Your Garden Flow by Veronica D'Orazio (2015) *''Full-Rip 9.0: The Next Big Earthquake in the Pacific Northwest'' by Sandi Doughton *''Women in Tech: Take Your Career to the Next Level with Practical Advice and Inspiring Stories'' by Tarah Wheeler (2016) See also * List of publishers The following are lists of publishing companies. By language *List ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wonton
A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles of wonton served throughout China, though most foreigners are only familiar with Cantonese wontons because of the predominance of Cantonese restaurants overseas. Originating from China, wontons have also become popular in other East and Southeast Asian cuisines. History Yang Xiong from the western Han Dynasty mentioned "bing wei zhi tun", which means wontons are a type of bread. The difference is that wontons have fillings inside and are eaten after being steamed or boiled. Ancient Chinese thought wonton were a sealed bun, lacking "qi qiao" ('seven orifices'). So it was called " hun dun" (混沌), which means 'turbidity' or 'chaos'. Based on the Chinese method of making characters, the radicals are changed from water to food, then it b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip Cake
Turnip cake is a Chinese dim sum dish. The less commonly used radish cake is a more accurate name, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and plain rice flour. It is traditionally called carrot cake in Singapore. Turnip cake is commonly served in Cantonese ''yum cha'', usually cut into rectangular slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. The non-fried version is soft all over. It is one of the standard dishes found in the ''dim sum'' cuisine of China as well as in overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year, since the word for radish () is a homophone for "good fortune" () in the Hokkien language. In Taiwan, turnip cake is also commonly eaten as part of a breakfast. Names It is known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portland Monthly
''Portland Monthly'' (also referred to as ''Portland Monthly Magazine'') is a monthly news and general interest magazine which covers food, politics, business, design, events and culture in Portland, Oregon. The magazine was co-founded in 2003 by siblings Nicole and Scott Vogel. Nicole had previously worked for Cendant Corporation and Time Warner, and Scott had been a journalist at ''The New York Times''. Though the magazine had some trouble with funding in its first year, it grew to a stable circulation of 56,000 and by 2006 was the seventh-largest city magazine in the United States. The magazine's editor in 2018 was Kelly Clarke. The ''Portland Monthly'' has received generally positive reception in other new publications, including a mixed review of the magazine's first issue in ''The Columbian'', and subsequent positive reviews in ''The Oregonian'' and ''The Seattle Times''. Rachel Dresbeck wrote favorably of the magazine in her 2007 book ''Insiders' Guide to Portland, Oregon' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Roll
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and other Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. They are filled with vegetables and other ingredients. Regional history East Asia Mainland China Spring rolls were a seasonal food consumed during the spring, and started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savoury; the former often with red bean paste filling, and the latter are t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peking Duck
Peking duck is a dish from Beijing (Peking) that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside. Crispy aromatic duck is a similar dish to Peking duck and is popular in the United Kingdom. History Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named "shāo yāzi" (燒鴨子), was mentioned in the ''Complete Recipes for Dishes and Beverages'' (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Har Gow
Har gow (sometimes anglicized as "ha gow", "haukau", "hakao"; ) is a traditional Cantonese dumpling served as dim sum.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p41. Name The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with '' siumaai''; when served in such a manner the two items are collectively referred to as ''gar gow''-''siu mai'' (). ''Har gow'', '' siu mai'', ''cha siu bao'', and egg tarts are considered the classic dishes of Cantonese cuisine and referred to as ''The Four Heavenly Kings''. (). The name in Cantonese also means "wedding gown" as the shape of the dumpling resembles the traditional gown worn by a woman on her wedding day. Description These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Feet
Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken meat. Being mostly skin, chicken feet are very gelatinous. Around the world China Chicken feet are used in several regional Chinese cuisines; they can be served as a beer snack, cold dish, soup or main dish. They are interchangeably called ''Fèng zhuǎ'' (鳯爪, phoenix claws), ''Jī zhuǎ'' (鷄爪, chicken claws), and ''Jī jiǎo'' (雞脚, chicken feet). In Guangdong and Hong Kong, they are typically deep fried and steamed first to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste, and sugar; or in abalone sauce. In mainland China, popular snack bars specializing in marinated food such as ''yabozi'' (duck's necks) also sell ''lu ji zhua'' (鹵雞 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
