Do you rate chinese restaurants by its sesame chicken or general tso's chicken?

Question

most fast food places use cheap dark meat and mostly skin fat.. However, when i find a place that uses lean chicken breast nuggets, i'm a loyal customer till the end :P~~

Answer 1

Yeah, I admit, I used to rate Chinese restaurants by their general chicken. However, I've also started rating their egg rolls as well. Since I've steered away from general chicken and most syrupy fried meat dishes, I'm actually looking at how good their soups, rice, and bean sprout dishes are.

Answer 2

I rate chinese restaurants by the salt and pepper squid, the seafood hot pot, the chinese-barbacued pork and of course the hot and sour soup. But you did mention fast food, in which case I still avoid the sesame chicken. Way too sweet.

Answer 3

For take out style try to order the plain fried rice or plain fried lomien if they can make good taste of this they must be very good at other dishes.
For bigger there are another way to rate usually never miss.
For Sechuan style order cold beef,dan-dan noodles or hot &sour soup.For Canton style try order sweet&sour dishes,seafood or roasted dishes.
For Nothern style order soup, steam dishes or peking duck.
For Sanghai style order their their stir fried dishes and seafood dishes.
Other style just remember this phrase"more crowded better the food"

Answer 4

I rate the restaurants by its cleanliness. Personally, in terms of taste i would say 7 out of 10 is usually good.

Answer 5

I rate a Chinese restaurant by their orange flavor beef. If the beef stays crispy under that sweet and tangy sauce...i will walk through fire to get some

Answer 6

I love laughing at ignorant racist people. They are ridiculously hilarious. And sad. Poor, poor idiots. Anyways! you can try this recipe I found: INGREDIENTS: 1 pound chicken thighs, boneless 1 tablespoon light soy sauce 1 egg, lightly beaten freshly ground black or white pepper, to taste Cornstarch, as needed Sauce: 2 tablespoons dark soy sauce 1 tablespoon rice vinegar 2 teaspoons Chinese rice wine or dry sherry 1 tablespoon granulated sugar 3 tablespoons chicken broth or water 1 tablespoon minced ginger 2 teaspoons minced garlic 2 teaspoons cornstarch for thickening sauce, optional Other: 3 green onions (spring onions, scallions) 5 to 10 small dried red chilli peppers, according to taste 3 – 4 cups oil for deep-frying and stir-frying, as needed PREPARATION: 1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in. 2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions. 3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels. 4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds). 5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute). 6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken. 7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately. **I would suggest serving with jasmine rice. Jasmine rice is the ideal Asian rice, with a great aroma, and a nice texture that is really nice with the chicken. I eat jasmine rice with everything. They sell them in bags and boxes at large super/hypermarkets. Just remember to rinse the rice a few times before cooking it. You can also serve it with steamed broccoli.

Answer 7

always get the sesame chicken. however, the real question is does that restaurant use the ramen style noodles or the thick dark noodles, which are much better

Answer 8

If the dumpster in the back alley has fewer than 5 pelts...then it's a 5 star joint!

Answer 9

Siamese makes the best meat.

Answer 10

i ususally rate them by their general tso chicken