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Sep 25, 2011 12:20 AM

Chinese take out

I worked in one for quite a while until they changed hands and my boss, who ended up being a good friend , sold the business, which was a real bummer

If anyone wants to know how a chinese takeout works I can probably answer it

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  1. <cynic> what leftovers get recycled and how? (sorry)

    1 Reply
    1. re: hill food

      actually nothing from what I could see when i was there-maybe the fry oil

    2. The original comment has been removed
      1. Is there an official agreement (perhaps an association) to have identical menu items in practically the same order?

        I've heard that the pork has to be dyed a certain color. True or false?

        How are the sauces made? I'd guess that there's one big starting pot that contains the base and then a few smaller ones that mixes the base with some flavors here and there.

        What % of items would you say were actually "made in house?" I'm thinking 0% and that everything came in packages.

        6 Replies
        1. re: ediblover

          the sauces were made in big buckets-brown sauce and general tso's sauce were made from scratch (but pretty sure it was like you said - adding some spice to the brown sauce base)

          noodles were no made from scratch, there was red dye in the pork yep

          1. re: madeliner

            brown sauce and tso sauce recipe please or at least ingredients used

            1. re: madeliner

              So, is there a "brown sauce base" that most take-out places use? If so, that's not really making the sauce from scratch - it's just "jazzing up" a commercially-purchased ingredient, isn't it?

              1. re: JimboWoodside

                I would be very surprised if the brown sauce was not made from scratch, as a basic sauce is very easy and a commercial base would probably be expensive, relatively speaking. Fry garlic, ginger, add some soy sauce, oyster sauce, canned chicken stock, thicken with cornstarch.

                1. re: sbp

                  Unlike a lot of Chowhounds, I like the brown sauce that comes from neighborhood Chinese-American takeout places - at some restaurants the sauces are better than at others, though.

                  I like to cook, especially making sauteed vegetables in oil & garlic, and I've tried making my own brown sauce - I've made some very tasty ones using a lot of Chinese market condiments, but I've never been able to get that "just-right" combination, despite many tries. I've got a lot of ingredients, but getting them to fit together in the proper proportions is an elusive task!

                  1. re: sbp

                    Oops, forgot Xiaoshing wine.

            2. Ok, you just cornered yourself.

              In another thread, there is a discussion concerning Crab Rangoons. It would be nice to see a Chinese Takeout worker to finally admit:

              1. Rangoons are NOT Chinese and
              2. There is NO crab in Crab Rangoons


              8 Replies
              1. re: PotatoHouse

                rangoons can't be chinese they contain dairy (cream cheese) that most chinese detest and the seafood is sea legs-at least where I worked

                1. re: PotatoHouse

                  ...and there's no lobster in lobster sauce.

                  1. re: CindyJ

                    There is when you order Lobster Cantonese....:0)

                  2. re: PotatoHouse

                    Why would you expect something named Rangoon to be Chinese? Rangoon was the former capital of Myanmar (Burma) back in the day.

                    1. re: LRunkle

                      Thanks for the geographical light slap in the face! (no, really)

                    2. re: PotatoHouse

                      I'm surprised that you even thought that there was any doubt that Crab Rangoons were NOT Chinese food.

                      1. re: huiray

                        No doubt, I just wanted a confession.

                      2. re: PotatoHouse

                        Depend on the place. I know of at least one takeout near me that actually DOES use actual crab for the rangoons (Ive seen them make them, and they actually open a can of crab meat to make the filling) The results are not anything like the "standard" rangood (the insides are almost solid, for a start) but they do do it.

                        And there actually ARE some legitimate Chinese dishes that contain dairy, though they are rare.

                      3. Is 69 always beef and broccoli on the take out menu or just an old joke?

                        3 Replies
                        1. re: Duppie

                          pretty sure they buy the template and throw their business name and number on the top

                          1. re: Duppie

                            I grabbed a menu at random from the bix box of spares I keep for wrapping, and Beef and broccoli is #84 on it (#69 is Moo Goo Gai Pan)

                            1. re: jumpingmonk

                              Back in the day every takeout place on 2'ave in NYC with Wok in it's name had B&B as they were not a chain.