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Looking for good Chinese food ideas for an afternoon party. Easy to eat and tastes ok cold... help!

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Having an afternoon party and wanted to serve Chinese... would prefer foods that keep well at room temperature and are easy to eat. So far I am thinking of having a "make your own Peking dun bun" station (probably will have to keep the duck on a warmer)... also thinking of having mini baked pork buns. What else would be good? Ideas for a veggie dish or two. Was thinking about peanut / sesame noodles but a little worried the noodles will stick together after a while... Would appreciate any other ideas. Thanks!

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  1. I'm assuming that u only need ideas, and not asking where to buy the stuff. I'd suggest snacks like baked BBQ pork buns, egg tarts, sesame balls, fried wontons filled with cream cheese aka. crab rangoon, and other baked pastries and desserts found in dim sum shops and Chinese bakeries.
    Some Chinese restaurants have a cold appetizer platter made with sliced cold cuts, seaweed, roasted pork, thinly sliced beef shoulder, and pickled veggies.
    Other cold dishes could be BBQ pork (cha siu), roasted chicken, Hainan chicken, asian chicken salad, cold noodle salad, fried tofu with a dipping sauce. Some steamed vegetables can be okay served cold, like Chinese broccoli with oyster sauce. Other veggie suggestions: snow peas, sliced lotus root, and Chinese pickled veggies (carrots, daikon and cucumbers).

    1. I think you could pull off the Sesame/Peanut noodles if you don't go too heavy on peanut butter, or make the sauce a little looser....however, if the environment is too cool, it may stiffen.

      With regards to the sliced meat, I believe the traditional cut is shin meat, not shoulder, if you decide to make some in a master recipe sauce.

      Cut up chicken or roast duck could be appropriate for the event, as well as red roast pork or roast pig.,

      In addition to (L C's) recommendations.....Other ideas can be...

      Potstickers
      Dumpling/Dim Sum
      Spring Rolls
      Baked Shrimp Toast
      Asian inspired chicken wings
      Spring Rolls
      Jumbo Prawns
      Meat or Shrimp Skewers.
      Rumaki
      Beef & Pineapple skewers
      Tenderloin wrapped around Scallions
      Chinese Slaw with Napa Cabbage, Daikon, Carrot and Snow Pea Pods
      Snow Pea Pods and Black Mushrooms
      Long Green Beans

      1. These aren't traditional, but they are awesome, and easy, and taste great at room temp.

        Edamame Dumplings
        --------------------------------------------------------------------------------

        Recipe By: Cooking Light, April 2006
        Serving Size: 4

        Ingredients:

        2 tablespoons green onions, chopped
        2 tablespoons soy sauce
        1 teaspoon honey
        1 cup frozen edamame, shelled
        1 teaspoon fresh lemon juice
        1 teaspoon dark sesame oil
        1 teaspoon ground cumin
        1/4 teaspoon salt
        1/2 teaspoon hot pepper flakes
        3 garlic cloves, minced
        20 wonton wrappers
        2 teaspoons cornstarch
        cooking spray
        1/2 cup water, divided

        Directions:

        To prepare sauce, combine the first 3 ingredients in a small bowl, stirring with a whisk. To prepare dumplings, cook edamame according to package directions; drain. Rinse edamame with cold water; drain well. Combine edamame, juice, sesame oil, cumin, red pepper flakes, garlic, and salt in a food processor, process until smooth. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. Place dumplings on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange half of dumplings in a single layer in pan; reduce heat to medium. Cook 1 minute or until bottoms begin to brown; turn. Add 1/4 cup water to pan; cover. Cook 30 seconds; uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with the remaining dumplings and water. Serve immediately with sauce.