Chinese Food — Wine & Dine

Alhambra and San Gabriel is known for cheap eats. I hear people say it all the time "it's so cheap!" or "Everything is so delicious!". Like, literally calm down. Everything has been inflating the past few years. Chicken rice isn't $3.99 anymore, but would be $7.99. And if you are saying I'm not eating at the right places, and that you are still paying that little, then something is definitely wrong with that chicken.

I've given up with some restaurants in 626 even though I still eat around here a few times a week. Competition have really stepped up the last few years. There's a lot more Taiwanese restaurants as well as dumpling houses and hot pots. But what surprised me the most was Chang'An.

Chang'An is located in San Gabriel on 227 W Valley Blvd, Ste 358. Chang'Ans concept is something I envisioned a few years ago. I thought it would be creative if classic Chinese food was presented in an ambitious way where you would find in fine dining restaurant. You will definitely find that here. All the dishes were not just tasty, but insanely beautiful.

I tried a lot of food that day. I liked everything I had so enjoy the photos:

I love the herbaceous flavor of crown Daisy, but I've never had it uncooked. The sesame dressing complimented the salad perfectly. I know a few people who aren't fans of crown Daisies that can definitely appreciate this salad.

Rubbed in cumin and charred to perfection. Perfect pairing to beer :P

These were large lumps of scallops. Served individually so there's no commitment to those who don't eat scallops. Sitting on top of rice noodles, it is drizzled with minced garlic and soy.

Stir fried pea sprouts - one of my favorite chinese vegetables.

few fried dishes: Fried tofu, Chicken Jidori, Fried Kabocha with salted egg yolk (Must Order)

Beef Tataki - Seared with House Special Yuzu soy.

Delicious fatty pork belly. You must eat the skin and fat.

Served with stir fried sweet pea sprouts.

Vanilla Ice cream with grilled Japanese sweet potato. Sweet potato desserts is on the rise. This is definitely a good version of what I've had.

These are mini rice balls filled with black sesame paste in sweet rice wine sprinkled with osmanthus flowers. A very sweet delightful way to end an amazing course.

Make sure to check them out if you haven't:

227 W Valley Blvd, Ste 358 San Gabriel CA 91776

Comment

Do you ever get bored and itch to just make something? I've been craving to steam something for the longest time and decided to make some Chinese Mantou, which is just a steamed flour bun. I hated Mantou growing up. Mainly because they don't taste like much and my parents would normally buy this to be a snack when we were hungry. Sometimes we would even eat this for breakfast... it was a nightmare...!

There are a lot of Chinese Soap Operas that were recreated to be in the Hans Dynasty. Mantou was known to be the foods the dirt poor would eat. Like literally. There would be very depressing scenes where a prince, would turn into a bum, and then look like he's been out in the dessert with dry ass chapped lips, ridiculous crazy hair with ripped up shoes (Chinese film makers over exaggerated, but we all loved it). And for some awkward reason it's POURING rain, and a Mantou, out of the freaking blue falls on the ground and rolls up to his feet. It's all dirty and stuff, but he picks it up, looks at it passionately, starts eating it and crying at the same time. Or there are other series with the same scenario, but a dog eats it before he gets to it, and someone that feels sorry (normally a really pretty princess) would come by and buy a whole basket for him. OR (last one I PROMISE), the bum/prince guy, would see a family with children starving and gives them the bun instead.

You see how complicated it gets?

But honestly, Mantou is one of those food items that you hated, and never appreciated until you are a lot older, and start reflecting on your childhood. Now, I really enjoy it. It's the base of a lot of things and you can eat it in many different ways. The way that you are going to see below is whatever scraps at home you can find. Recipes for this, and for all bread normally, is required to have yeast. Well I don't have any so I skipped it. The results are a denser, heavier dough since it doesn't have the chemistry inside to make it rise. I did the best I can and added a lot of baking powder not really knowing what it does. I-am-NOT-a-BAKER. I had tons of green onions left from the week that I decided to just mix in the dough for flavor.

Recipe

3 Cups of flour (I did not pack, don't ask me why because I don't know)
Maybe 2-3 tablespoons of sugar
Big pinch of salt
Big dash of baking soda
If you have yeast, use it. 1-2 tablespoons (yeast highly recommended if you have it)
Mince 3 whole green onions
1.2 Cups of warm water

I sifted the dry ingredients together and then poured in the water. Once it starts binding together, I would add the onions. I drizzled a little canola oil to form clumpy balls. I thin put my buns in the steaming basket with a parchment liner, and let it go for about 25 minutes, but it really depends on the size. If you have yeast, you would need to let it rest an hour or so to let it rise. By all means, this was made for cravings. There will be a honest recipe in the near future.

How am I going to eat this:

One of the reasons why I decided to make this was because I had left over Chinese BBQ from last night (see Chinese BBQ post here) and I was running low on rice. So I'm going to cut these buns open and stuff it with my BBQ. Served with some Chinese Jasmine Green Tea in my Gaiwan and I will be ONE HAPPY CHINESE CAMPER.

Remember, don't be intimidated to cook with what you have. I don't know how many people turned over in their graves... but it still worked out at the end (Not the best replication of this, but you can catch the drift). And who cares about the recipes. Don't let that stop you from making something, because now you know why certain things are to be asked in the ingredients, and why there are certain steps to follow. Going away from the recipe(s) make me understand food a lot better, and it makes me more adventurous to try and create other things.

It's all about Food Within Reach!

Gom Bui!

Daiisies

4 Comments

Wine & Dine

Chang'An - San Gabriel

Chinese Scallion Bun

Recipe

How am I going to eat this: