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Re: Dimsum is not just a meal but a Lifestyle 17:31 by ♭♫ [+-]

[www.chowhound.com]

Of all of the dining styles available to me in New York City, dim sum most appeals to my proclivities. The variety of petite plates you can mix, match, and multiply into pretty much whatever configuration and quantity you please just piques my interest and my appetite. Having been on the food and drink beat for many of my nearly 20 years as a journalist, I've had plenty of opportunities to visit many excellent dim sum destinations around town. Golden Unicorn in Manhattan's Chinatown shines brightest among them.

[nationaltoday.com]

“Dim sum is a divine experience, and one you must try if you even passingly enjoy Chinese food. If you're in New York City, make your dim sum spot this joint.”

— Amber Sutherland-Namako, Food and Drink Journalist

Re: Snail 蝸牛 / 田螺 17:18 by ♭♫ [+-]

[www.kcra.com]

The XO escargot also comes highly recommended as the French delicacy is paired with XO sauce, which originated in Hong Kong, and is served with homemade milk bread.

Re: Chefs On The Forefront of Modernising Cantonese Cuisine 17:04 by ♭♫ [+-]

[www.foodandwine.com]

Binondo is truly special because it played — and still plays — a central role in the Chinese-Filipino culinary exchange. Chinese migrants, primarily from the Fujian and Cantonese regions (modern-day Guangzhou), brought their traditional recipes and cooking techniques, gradually incorporating local flavors and ingredients. This fusion of cuisines gave rise to what is now known as Chinese-Filipino, or Chinoy, food: a portmanteau of “Chinese” and “Pinoy,” the colloquial term for Filipino. Deeply ingrained in Philippine culture and culinary history, one of the best — and tastiest — ways to experience Chinoy cuisine is on a Binondo food tour.

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[www.ktvu.com]

Blending legendary Chinatown flavors with Filipino fusion

The chefs behind Señor Sisig and Chef Kathy Fang of House of Nanking partner up ahead of Lunar New Year for a one-day only colab that you won't want to miss.

Re: Shen Yun 14:29 by ♭♫ [+-]

[youtu.be]

A bomb hoax that forced the cancellation of multiple Shen Yun performances in Toronto is now being linked to a suspect with ties to the Chinese Communist Party, raising fresh concerns over foreign interference. Canadian lawmaker Garnett Genuis joined NTD’s Tiffany Meier to discuss this issue and warned that the incident highlights growing threats to free expression, national sovereignty, and the need for stronger action against foreign influence in Canada.

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Should bomb threats be considered acts of terrorism? If so, then should China now be categorized as a terrorist state?

If Huawei is linked to bomb threats, then does that prove the company is an agent of the CCP hence validating the previous allegations leading to foreign communication infrastructure contracts being cancelled?

If Falun Gong is considered a cult, then how is that any different than being a loyal member of the CCP?

If Shen Yun is showcasing ancient Chinese culture through performance art, then what makes that any different than visiting the national museum that showcases it's rich antiquity?

[www.youtube.com]
Almost 100 bomb threats have been made against an American company seeking to revive traditional Chinese culture. What does an investigation reveal?

CCP California high school diploma scam = unfair to tax-paying Chinese-American families 04/11/2026 by ♭♫ [+-]

[youtu.be]

Re: A Glimpse of Locke Chinatown 04/11/2026 by ♭♫ [+-]

[youtu.be]

Locke, California, is a rare surviving Chinese American town built over a century ago by immigrant laborers. Reporter Dan Williams tells its story.

Re: Qingming Festival =) 04/10/2026 by ♭♫ [+-]

[youtu.be]

Every April, 126 million people in China perform a series of rituals that look like pure superstition. They eat cold green dumplings, fly kites only to cut the strings, and weave willow branches into their hair. But if you look past the legends, you find a masterpiece of civilizational engineering.

Re: A Glimpse of Yokohama Chinatown 04/10/2026 by ♭♫ [+-]

[www.ad-hoc-news.de]

What makes Yokohama Chukagai indispensable? Its authenticity—run by genuine Chinese families—sets it apart from sanitized tourist traps. Reviews highlight the welcoming vibe, with locals eager to share stories. In Yokohama's diverse tapestry, it embodies globalization, making every visit a cultural adventure.

Whether solo, with family, or on a cruise stopover, Chinatown Yokohama delivers unforgettable moments, from lantern-lit dinners to festival dances, ensuring it lingers in your travel memories long after leaving Yokohama.

Re: What it Meant to Be Cantonese in China and America, 1850–1900 04/10/2026 by ♭♫ [+-]

This is how our forefathers sustained themselves in a harsh hostile American environment where public policies and racially targeted laws had them fighting for survival literally with one hand tied behind their backs yet their perseverance to save every penny sent to Guangdong to feed their families serve as a proud reminder today that our tribal family bonds could not be crushed in the face of unfair competition in a socially un-democratic system of rigged justice.

[youtu.be]

What did Chinese railroad workers actually eat while building America's transcontinental railroad? Not hardtack. Not salt pork. A sophisticated, carefully sourced cuisine they paid for themselves — because the Central Pacific Railroad refused to feed them.

In 1865, roughly 15,000 Chinese workers from Guangdong Province built the western half of America's transcontinental railroad. They were paid less than every other worker on the line and handed none of the company's food. So they built their own food system — dried fish shipped from Guangdong, fresh tofu made in mountain camps, fermented vegetables, green tea, and rice wine — and it kept them alive in conditions that were killing men every week.

This is the real story of what they ate, how they got it, and why American history forgot it.

Re: What are the favorite Dim Sum dishes? 04/09/2026 by ♭♫ [+-]

[5280.com]

The eggplant is a showstopper. Two slender Chinese eggplants arrive slit down the middle, stuffed with pinkish shrimp cake, and nearly drowned in a fermented soy bean and butter sauce that bubbles like a cauldron. (At first glance, the dish looks like two giant blue-corn enchiladas topped with molten queso.) Cut off a wedge and marvel at the exquisitely chewy and springy shrimp cake, the eggplant all but melted into oblivion, and the rich, almost meaty sauce. The mellow soy bean flavor is predominant, but when we asked for more details about the dish’s components, all we got was “butter.”

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