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Boston-style Chinese Food recipes

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[NOTE: We've moved this discussion from the thread at http://chowhound.chow.com/topics/329906# -- The Chowhound Team]

We moved to S. Florida about 10 years ago and the Chinese food is awful. Boston style is unique. I learned to cook most of the foods before I left MA (taking a course from a wonderful Chinese lady who owned a grocery store in Burlington, MA). I can make the spare ribs. I can make two types of chicken wings -- one is the garlicy type which was served in these restaurants from when I was a little girl and the other is the Kowloon style which is deeply fried. I can make lobster sauce. I have a recipe for beef lo mein and fried rice, too. I can even make pork strips and crab rangoons. They are all wonderful and we have Chinese night about once a month. But I cann't get the recipe for egg rolls. I went to Kowloon and they said that their recipe is a secret. I tried at Oriental Jade and they laughed. I would be eternally grateful to get this recipe. I travel to MA 3-4 times a year and always take home 4 orders (8) of egg rolls when I come back. I will re-fry them and they taste really good that way. Does anyone have that recipe? I only need to know what goes into making the filling. I can do the wrapping on my own. Please write to me at: hytzipky0719@bellsouth.net if you have this recipe. I will share what I have with you. Thank you.

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  1. OK, my favorite subject..Boston Chinese Food! The spareribs are to be bright red, slightly charred black/slightly crunchy on the surface. The egg rolls are so distinctive because they are made with finely chopped spinach, NOT cabbage. Duck sauce is brown/orange and thick, not yellow/orange and thin. Pork strips: red on outside, slightly pink on inside, sliced about a quarter of an inch thick. The lobster sauce is dark brown, with bits of scallions flecked in; best eaten mixed with bowl of hard fried (complementary) thin noodles, dark brown fried rice with pork chunks snipped in, and chicken chow mein.
    Where to get it: China Sails (RIP), South Pacific(Newton), Kowloon (not so great), China Star (Quincy), Bob Lee's Islander (RIP), Cathay House (RIP)and still, Golden Temple (Brookline). Am I right or am I right??? You have to be from Boston!
    Big Fat Moe

    4 Replies
    1. re: Big Fat Moe

      Hey Moe, I went to camp in Maine with a bunch of Newton kids. They all loved South Pacific. I grew up in RI so I have to agree -- at least for kids there is no finer cuisine!

      Boston is also the only place I'm aware of where dumplings are known as Peking ravioli.

      1. re: Big Fat Moe

        South Pacific is now also in the RIP category. 8<(

        1. re: Big Fat Moe

          Damn you're making me soooooooo hungry. I love Seacoast Chinese. It's a combination of Chinese and Polynesian....Mmmmn.

          1. re: Big Fat Moe

            I am a Boston native and grew up eating Chinese food in Boston and on the South Shore. The best one of all in my opinion was House of Roy across the street from Bob Lee's Islander. It closed after Roy died in 1982. The next best one I ever ate in was Maui (originally named the Cathay Manor) in Brockton (on Rt. 28 south of town, after intersection with Hayward). I would love to get the recipe for Boston-style lobster sauce. If you or anyone else has it, please send to: orgdoctor@earthlink.net.

          2. Hi Hytzipky my father used to live in New England and he moved from there to New jersey and they're Chinese food sucks here. We travel up there from time to time and they're chinese food is the BEST. We can't find it anywhere else and I was wondering if you could give me the recipe for lobster sause,that's the thing we love the most! The one they have in NJ is white and disgusting so if you don't mind and thanks

            here's my email crystal483@hotmail.com email me the recipe.. thanks

            1. Hi Hytzipky,
              I am new to this site, I accidently found it when I tried to find a recipe for Pork strips. We have lived in Fort Myers and Cape Coral for 8 years, I am from Chelsea, and my husband is from Revere, and as everyone else has said, can not find comparable Chines food. The spare ribs are acceptable, but when you ask for Pork strips they have no idea what you are talking about. I would love your recipe for pork strips, please. Thank You Ann

              16 Replies
              1. re: annliz

                Many people have written to me since I first posted in 2007. Four years later, I have sent my recipes to hundreds of people who have read the articles. I have now perfected my eggroll recipe so that it is as close to Boston style as can be. It is a lot of work and makes a lot of egg rolls but it is very good. I can now make all my favorite dishes from Boston and don't miss the unique flavors as much as I did 4 years ago as a result. If I had the money to open a Boston Style restaurant down in Florida, I would do so -- it would be a great money maker with lines out the door. But since I don't, I will share this recipe on line so that those who want to make the egg rolls can do so. The ingredients are simple and if you are making my pork strips, it makes the egg rolls taste awesome.

                BOSTON STYLE EGG ROLLS

                2 bunches of celery (cut it to fit in the pan and ice bath)
                1/4 cup (approximately) of finely diced boneless spare ribs.
                Salt
                Pepper
                Egg Roll Wrappers

                Boil water in a 2 quart pot. Put a very large pot aside filled with ice water. Place the cut and washed celery in the boiling water for 2-3 minutes then a double ice bath. Try to dry it well. Put it through a grinder. This will get out a lot of the threads and water. Drain it very well. Soak up all the water you can so that it is really dry. (If you like celery juice, this is delicious.)
                Make some of the pork strips and always keep some available in the freezer for the egg rolls. Mix the diced roast pork ribs into the dried ground celery. Add a little salt and pepper to taste. Make sure that you taste it so that you know if it needs more seasoning. This should make enough filling for 12 rolls depending on how big you make them.

                CHINESE PORK STRIPS

                Boneless pork strip or pork tenderloin roast and trim
                14 oz. jar Char Sui Sauce (Chinese Barbecue Sauce)
                ⅓ cup whiskey
                red food coloring
                honey

                Trim fat from pork.

                Add ½ jar of Char Sui Sauce, whiskey and food coloring together.

                Pour liquid over pork, coat well and allow marinating overnight.

                Preheat oven to 300º F.

                Bake for 25 minutes. Turn the loin over and bake another 20-25 minutes.

                During the last 5 minutes, coat top with honey.

                Return pork to oven and broil until golden.

                Slice and serve.

                NOTE: One jar of Char Sui Sauce along with other ingredients can yield enough marinate for 10-12 lbs. of pork.

                1. re: Hytzipky

                  Thank you, I can't wait to try the Pork Strip recipe. Can I get Char Sui sauce anywhere?

                  1. re: annliz

                    Char Sui sauce in English is Chinese Barbecue Sauce. I get it at my local oriental market or grocery store. I've been in stores that sell Thai, Vietnamese and Chinese groceries and they all have it. I haven't looked in the local grocery stores. Many are now carrying a variety of oriental groceries like black bean and garlic, fish sauce and other seasonings but I haven't really looked for Char Sui. If you don't have a local oriental market, you might try a China Town in your area. They usually have a local store where oriental people buy their supplies. If all else fails, you could ask at your local oriental restaurant. They could tell you where to buy Char Sui -- or maybe they could sell you some.

                  2. re: Hytzipky

                    Hi, Do you have a recipe for sweet sauce like you get in New England restaurants?

                    1. re: pambi

                      I learned how to make the Boston Style duck sauce in China Town (downtown Boston) many years back. Nobody there has a real recipe. It is just appoximate so this recipe is vague. You keep adding items until you get it right:

                      ¼ small jar of plum sauce
                      1 large jar of apple sauce (plain)
                      sugar (to taste)
                      ¼ cup vinegar (approximately)
                      dark soy sauce (for color)

                      MY OPINION: You must play with this recipe until you get the desired consistency. Everyone likes different styles of sweet 'n sour sauce. You need at least 5 times as much apple sauce as plum sauce. If you have too much plum sauce it really tastes bad -- keep adding applesauce until it has a good taste. You might need a little more vinegar and soy sauce -- that's why I said to play with it. These are the only ingredients and you will eventually get it right so always write down how much you add or subtract so you won't have to fuss the next time you make this. I always make a lot. This stays well in the refrigerator. (more than 6 months - if it lasts that long)

                      1. re: Hytzipky

                        ty

                        1. re: Hytzipky

                          I worked many years in chinese restaurants and we had to make this stuff up by the vats. Your recipe is close except we didn't use plum sauce....and instead of soy something "called Duck Sauce" was added, one ladle full to a whole large vat of the stuff. It was thick and black (perhaps a soy derivative). I think Soy would probably surfice for this ingredient though.

                          Although I'm in NH the duck sauce in the Dartmouth Area sucks...it's overly sweet and orangy in flavor. The duck sauce of my youth had that sweet and sour thing going for it.

                          Crab Rangoons in this area don't impress me either. I've had to learn to make all the things I like.

                          1. re: Hytzipky

                            Hi - I'm also an old Bostonian, now on the West Coast. I wrote a reply to a post in 2007 about Chinese Duck Sauce, and gave my recipe. It's similar to yours, but with the addition of molasses. As with your recipe - the sugar needs to be tinkered with, according to taste...here's my old post:

                            critter101 Jun 21, 2007 09:15 AM
                            Nope, it's not hoisin. It is indeed called duck sauce. I'm originally from Boston, where duck sauce was practically a beverage in our house! When we moved to California, many years ago, I couldn't find a substitute. On our visits back home, we used to bring back half gallon milk cartons full of the stuff. The chef of a Chinese restaurant in Boston finally gave up the recipe. Here it is:

                            8 ounces plum sauce (sold in jars in markets, usually made by Dynasty)
                            12 ounces applesauce
                            4 ounces white vinegar
                            6 ounces molasses
                            1/2 cup white sugar (if necessary)

                            If you use applesauce made with sugar, you may not need to add additional sugar. Or, if you like it sweeter, just add sugar till it suits your taste.

                            Mix all ingredients together, and refrigerate for a day or so. This makes a large amount, but it keeps, refrigerated, for quite a while.

                            Hope this is exactly what you're looking for.

                            ›16 Replies

                            1. re: critter101

                              Critter 101 Can you please tell me what type of molasses you use in your duck sauce? Is it regular American molasses or some kind of chinese molasses, I have seen a product used in chinese cooking called bead molasses but not sure if that is what you use. Also after everything is mixed do you blend to get a smooth consistency? When I mix it still has a kind of thick applesauce texture....... I am originally from Boston and I know the texture should be much smother and thinner than thick applesauce but not sure how to get the correct texture after getting correct taste.

                              1. re: Rw0535

                                I use Mothers molasses or black strap. Both are good.

                              2. re: critter101

                                While I was making the lobster sauce, hubby was making your recipe for Duck Sauce. We think it has way too much molasses. In fact we are planning to make

                                Hytzipky recipe which calls for plum, apple, vinegar and soy. Think that might be what we are looking for.
                                Anyway, it was a good learning experience.

                              3. re: Hytzipky

                                Going to give this one a try. Sounds more like what we were looking for. The molasses in the other recipe was overpowering.

                            2. re: Hytzipky

                              Hello! I was wondering if you would share your lo mein recipe. Im from MA, but currently live South Korea, and im having new england chinese withdrawels! TIA

                              1. re: Merallerdt

                                Here is the lo mein recipe. This is the vegetable lo mein with beef or pork added.

                                BEEF OR PORK LO MEIN

                                Main Ingredients:

                                Marinate Ingredients:
                                1 cup lean, boneless pork or flank steak
                                2 tsp. soy sauce
                                6-8 dried mushrooms (soaked to rehydrate)
                                sliced long and thin
                                1 tbs. red wine
                                1 lb. fresh, soft lo mien noodles (fettuccini or linguini - Boston style is flat noodles)
                                1 tsp. corn starch
                                1 cup snow peas (pea pods)
                                1 tsp. sesame oil
                                several stalks of bok choy
                                2 carrots
                                2 slices fresh ginger root
                                2 cloves garlic (crushed)
                                1 tsp. salt
                                2 tbs. oyster sauce
                                2 tbs. Hoisin sauce
                                1 can sliced water chestnuts
                                1/4 lb. bean sprouts
                                cooking oil and sesame seed oil
                                1/2 cup water mixed with 2 tbs. corn starch
                                1-2 tsp. MSG (if desired)

                                Soak the mushrooms (I use Puccini and oyster mushrooms) before starting any preparations. Slice meat into thin pieces then slice again into thin strips. Marinate meat or pork. Set aside. Prepare pea pods and place in a large plate. Slice the bok choy diagonally in approximately 1" pieces. (Try to get the bok choy with small white roots rather than wide white roots. They're sweeter.) Place on the same dish, separately. Remove mushrooms from water and slice into thin strips. Place in vegetable dish, too. Cook the lo mien noodles in boiling water for approximately 8 minutes. (Fresh noodles cook faster so only about 2-3 minutes if fresh.) Drain noodles and separate a little so it doesn't stick together. Peal 2 carrots and slice into very small, thin strips. This will give the lo mien color. You can also add or substitute shrimp or crab or mitation crab meat for a nice color, also. Separate the noodles, again. Heat wok. Add about cup oil to wok and coat it well. Add « the noodles and fry it fast (about 5-10 minutes). If you need to, add a bit more oil to make the noodles crispier. Add about 1 to 2 tsp. salt while cooking. Noodles will start to get golden...don't let them burn! Remove noodles from wok and place in a platter. Cover noodles with lid to keep warm. Repeat the process with the rest of the noodles.

                                Add 1 tbs. oil to the hot wok. Add a slice of ginger and 1 crushed garlic clove. Add marinated meat and stir. Add mushrooms. Cook for 2-4 minutes. Remove ginger and garlic. Remove cooked meat and place in a bowl. Add more oil to wok (about¬ cup). Add a slice of ginger and a crushed garlic clove. Fry until brown and remove. Add carrot strips and pea pods. Cook for 1 minute. Add bok choy and stir. Cook for about 2 minutes. Drain can of sliced water chestnuts. Add to wok and stir for another minute. Add meat mixture. Stir. Add the bean sprouts and MSG (optional). Stir. Make a well in the middle of the wok by placing the cooked mixture around the sides. Place 2 tbs. oyster sauce, 2 tbs. hoisin sauce, 2 tsp. soy sauce, 1 tsp. salt and 2 tsp. sesame oil to well. Pour in water/corn starch mixture and stir until gravy is made. Mix in food mixture and stir well. Add noodles and stir everything together. Cook for 4-5 minutes. Add 1 to 2 tbs. dark or thick soy sauce for color (more if needed). Place in serving dish and enjoy. For those who like "hot" dishes, add 1 tsp. hot pepper sauce when adding dark soy sauce for a delightfully hot taste.

                                *****Fast Frying Method: Spray cookie sheet with vegetable spray. Put oil on the top. Broil in oven for 2-4 minutes on each side. Do not burn noodles! For easier frying, fry noodles in a flat frying pan instead of wok. It is a bit easier but it will make an extra pot to wash.

                                1. re: Hytzipky

                                  I just made this recipe and found it disappointing overall. The taste was super but the noodles (we used fettucine) were not good prepared according to the above instructions. I will make this again, but next time will just prepare the noodles ahead of time according to the package directions, then add them to the food in the wok as the very last step before serving.

                                  1. re: LilCastner

                                    Sorry you were unhappy with the recipe. Everyone likes their noodles a certain way -- some like them soft, some like them al dente. Make them the way you and your family like them and turn this dish into your own. Everyone will be happy with the taste AND the texture then.

                          2. the egg rolls are so simple of a recipe!!! 2 basic ingredients. ( I called several restaurants back home and said my kid had allergies and I needed to know what was in their eggrolls. they all said the same thing. “celery and pork”. Then I started experimenting. I tried sautéing the celery and I tried raw, they both taste great but the raw is easier and quicker.
                            exact measurements I don’t have.
                            in a food processor, chop/grind 4 heads of dark green celery ( the hearts don’t have as much flavor) and place in a strainer and squeeze out all liquid. or even place it in fridge over nite in a strainer over a bowl and put a brick on top to squish out the liquid. the idea is to get as much out as possible.
                            add the cooked meat, salt and pepper and pinch of sugar. wrap, fry and drain on wire rack.
                            freeze extras.
                            when re-heating the frozen ones, just preheat oven or toaster oven to 400 or 425 and cook for 10 mins.

                            1. Hytzipky...could you please post your recipe for lobster sauce? Your other recipes for sound great. It's amazing how many Chinese restaurants there are in the Florida strip malls but none can get it right! There was a place in Boston's Chinatown we use to frequent calles the something Moon. The storefront is still there with the same entrance but of course, that restaurant is long gone. Ah the memories.....

                              17 Replies
                              1. re: catsmeow

                                Sure. I made it this past weekend from friends of mine who are visiting from Canton, China. They loved it, too.

                                Boston Style Lobster Sauce

                                • Vegetable oil
                                • 16 oz. ground pork or ground beef
                                • 6 cloves minced garlic
                                • 3 tbs. oyster sauce
                                • 2 tbs. Hoisin sauce
                                • 1 tbs. dark soy sauce
                                • 1 c. water
                                • 3 tbs. molasses
                                • Cornstarch to thicken (5 tbs. plus 1/4 cup water mixed together)
                                • 2 egg scrambled
                                • 2 chopped green scallion for garnish
                                • 1 tbs. sesame oil
                                Use enough oil to cover the bottom of a wok or deep frying pan. Heat the oil and stir fry the meat with the garlic. Add the water and then the molasses. Add the oyster sauce and soy sauce. Stir well. Add the cornstarch to thicken the sauce. Blend the eggs into the sauce and continue stir frying until the eggs are set. Stir in the sesame oil. Top with the scallions and serve with rice or noodles. Serves 3 - 4.

                                For shrimp or lobster in Lobster sauce:

                                6 colossal or 12 large (raw) de-veined shrimp cut into pieces
                                or
                                1 chicken lobster cut into small parts (raw)

                                Put the shell fish into the hot sauce at the end. Allow to sit in the hot lobster sauce and continue to cook with the heat turned off for about 5 - 10 minutes (or until shrimp is no longer transparent. The lobster might take a little longer in the shell. It might be best to cook the lobster in with the lobster sauce with the heat on simmer.

                                Serve over white rice or as a side with fried rice or lo mien.

                                1. re: Hytzipky

                                  Thank you, thank you, thank you!!!

                                  1. re: Hytzipky

                                    I grew up in Boston but now live in western Mass. We can not get Boston style lobster sauce here. So whenever I visit my Mom I pick up a couple of containers from Golden Temple in Brookline and tuck it away in the freezer. My husband who is highly allergic to all seafood has always been able to eat it. But most recently they must have changed their recipe and there is a definite seafood flavor. Now,my years of searching for a Boston style Lobster Sauce recipes Is even more important to me. I have tried a number of recipes but so far none of them have been successful. I am going to give this recipe a try but I'm wondering if there is a good substitute for the oyster sauce.

                                    1. re: MsBees

                                      Lobster sauce should not contain any actual shellfish. It was called lobster sauce because they used to make this and put lobster in it and call it Lobster in sauce. People would only want the sauce, however. They sold just the sauce and made a lot of money from that lobster sauce.

                                      My father was highly allergic to shellfish but for some reason the oyster sauce didn't bother him. But if you want to eliminate it, add a bit more hoisin sauce. Watch the salt though. Taste it as you go to make sure you do not over-salt this. Sometimes I add a bit more molasses -- and it is really yummy. The only shellfish in there is the tiny bit inside the oyster sauce so be careful.

                                    2. re: Hytzipky

                                      I tried this tonight and it was way to sweet. Next time I will eliminate or dramaticly reduce the amount hoisin. I also think 1 egg will provide the darker color I have become accustomed to. Although this was much, much sweeter than any Lobster sauce I have ever had it is the right consistency. Oh wait, I also had to add an additionl 1/2 cup of water. So I would also cut the cornstarch mix in half.

                                      1. re: MsBees

                                        Careful on the hoisin and molasses. That is where the sweetness comes into this. Use your own tastebuds. Everyone tastes things differently. Some think it is too salty and others think it needs more salt. Some want more sweetness and others eliminate some of the sweet ingredients. Keep adjusting this until it comes out the way YOU and your family like it. The egg does not add to the darkness. The dark soy sauce and molasses adds the color. If you use regular soy sauce, it will not be as dark as if you use dark or thick or mushroom soy sauce. Those sauces are very dark. Oddly enough, there is less salt in the dark soy sauce than there is in the regular soy sauce.

                                        1. re: Hytzipky

                                          Hytzipky thank you so much for the recipe.Over the years I have tried many, many different Lobster sauce recipes. This one is the closest. Typically when I follow a recipe I follow it exactly the first time and then make changes to suit our taste. But I guess for my taste buds the hoisin made it way too sweet. And I did use black/dark soy sauce. At the restaurant we used to get our lobster sauce from, it sometimes would be just a little lighter then usual. Last night when I cooked this I initially was only going to add one egg and when I did it was the darker color that we prefer. But since I was following the recipe exactly I added the second egg and the lobster sauce became a lighter brown like the slightly lighter version at the restaurant.

                                          Lol...I am determined to keep trying this recipe till it is just right. Thankfully I only have to make a few changes to have the lobster sauce I've grown up with.

                                          Thanks again for the recipe.

                                      2. re: Hytzipky

                                        Preparing the sauce as I write. Putting it in fridge while we go out for some fresh shrimp. I plan on reheating and adding the eggs and sesame oil for dinner tonight.
                                        Couple of things I noticed. You must mean 5 teaspoons of cornstarch in the 1/4 cup water and there was no mention of when to add the hoisin so I added it when I put the other sauces in. It looks and smells yummo.
                                        Will let everyone know tomorrow.

                                        1. re: Meincognito

                                          The corn starch is to make the sauce thicker. I make the slurry and only add enough to make it as thick as I like it. You might add less to make the sauce soupier or mire to make it thicker. Most of these recipes are correct but they have to be tweaked until it meets your orn preferences.

                                          1. re: Hytzipky

                                            Just to let Hytzipky and everyone else know, the Shrimp with Lobster Sauce was delicious. Two of us ate the whole recipe loving every mouthful. We added duck sauce (your recipe) and mustard and enjoyed a great dinner.
                                            As an aside, we actually discovered Northern Chinese food before leaving the Boston area and usually prefer that over Cantonese food. This meal was a trip down memory lane and well worth it. Now I'm going to have to figure out what to make with all the sesame oil and oyster sauce etc.
                                            Have a great visit to Boston and thanks again for our great (and easy) dinner last night.

                                            1. re: Meincognito

                                              You are very welcome. I have heard similar comments from many people. It makes me feel really good to know that so many are enjoying my recipes since this thread was opened. There is no reason you have to give up enjoying a part of your life just because your new life takes you away from your home. My recipes are now being enjoyed around the world and that amazes me. Eat up and share it with others.

                                              1. re: Hytzipky

                                                I also want to thank you Hytzipky - I have been playing with many of these recipes you have posted for us! - My Lobster Sauce was almost spot on perfect! - My Ribs were close but still missing something (I know many of the New England Restaurants do things somewhat differently from one another - I made up a batch of Pork Wontons and Crab Rangoons - I made a wontons soup and they were great (although I made a mistake in making both batches at the same time so some spices ended up in the wontons that weren't supposed to be there (still tasted great, just a tad spicier) I froze the rest to cook at a later date and looking forward to it.
                                                Next up is the rice - So far not close enough but I know I need to get better with my Wok skills (not getting it hot enough is a problem) and the rice texture / color is wrong - flavor is still a bit off but I'm working on it -- what do you recommend Long Grain Brown (Parbroiled?) some recipes I read also said to the rice sit for a day... Hoping I can get closer to perfection -
                                                My Beef Teriyaki Skewers - good, but still not close enough to the flavor up north. My prep is off and the flavor although yummy has not hit the mark -
                                                And my last question if you know - many of my friends who have moved away miss one vital massively addictive component.... Duck sauce - I am 95% there with my latest batch. Its so close and its certainly good enough to use as its far better than anything I can buy locally here in Atlanta. I buy a few containers when I occasionally make it up to Mass. and bring it back with me and use it sparingly. I have found a few recipes (various places around the net) and some are just way off. But there is a "zing" to it I cant quite reach -
                                                Its know its almost entirely sweetened apple sauce and sugar - Molasses yes maybe a little, but too much carries too much of that pungent flavor and smell - Soy again, a little bit but some brands have different tastes - and a little bit of Vinegar I think so - but what type? - But there is still missing component(s) - that creates that distinctive zing on the tongue the darker color and the somewhat syrupy/almost slightly oily consistency
                                                - any thoughts? Thanks again and in Advance!

                                                1. re: oconnortf

                                                  The Boston style duck sauce is much different from the rest of the sauce around the USA. In China, their "duck" sauce is served with Peking duck only. That sauce is exactly like Boston style. The signature main ingredient is Plum sauce. Not apricot sauce like other styles use. The darkness comes from the soy sauce. The ingredients I gave are the basic ingredients but you have to add and remove until you get it right. Your taste buds will tell you when you get there. I found that the plum sauce is very potent so only add a small amount at a time until the taste is right. If you start to taste like prunes, you have too much so you have to add more of the other ingredients to compensate. The vinegar is plain, white, distilled vinegar. If you want to use apple cider vinegar it is ok but it might change the requirements for apple sauce. I've found the distilled to be the best.

                                                  I am like you when it comes to perfection. I still bring back extra duck sauce when I am in MA. But I don't go often enough to get me through a whole year. Since I can't carry it on a plane, it has to be packed in a suitcase so I am limitd with the amount I can take home.

                                                  If you need to tweak your fried rice, try adding a little duck sauce at the end of cooking. Try a little at a time until you get the flavor you desire. That is usually your missing taste.

                                                  I use a long grain rice. The best rice is the sticky rice used in sushi. You need that extra starch but if you don't have the starch and your rice is too loose, you can always use tapioca starch in the water when you make your rice. This works with stripped rice like Minute Rice. Add a tablespoon of starch (corn or potato starch will also work) to the water before bringing the water to a boil and then add your rice. It will make the rice sticky.

                                                  1. re: Hytzipky

                                                    Why don't you write a cookbook? I just looked, and there's not one out there.

                                                    1. re: rudeboy

                                                      I do have one but the price to print it is outrageous. I was selling the PDF Chinese food section here but ChowHound won't let me do it. They removed my post with the price and PayPal info saying it was against their policy. I still sell the chapter with hopes of earning enough money to buy the first 2500 copies of my cookbook myself. The publishers till me that if those copies sold that they would pay for the future publishing. I've been told that cookbooks do not sell unless you are a famous chef. I don't know any other way to raise money to publish my cookbook. Write to me privately if you wish.

                                                  2. re: oconnortf

                                                    Years ago, I broke down and bought an outdoor propane rig - you might try that since you are serious. My old chambers range doesn't get nearly hot enough, and I just ended up boiling stir fry items. I finally have my cheap wok seasoned beautifully.

                                          2. re: Hytzipky

                                            I also want to thank you Hytzipky - I have been playing with many of these recipes you have posted for us! - My Lobster Sauce was almost spot on perfect! - My Ribs were close but still missing something (I know many of the New England Restaurants do things somewhat differently from one another - I made up a batch of Pork Wontons and Crab Rangoons - I made a wontons soup and they were great (although I made a mistake in making both batches at the same time so some spices ended up in the wontons that weren't supposed to be there (still tasted great, just a tad spicier) I froze the rest to cook at a later date and looking forward to it.
                                            Next up is the rice - So far not close enough but I know I need to get better with my Wok skills (not getting it hot enough is a problem) and the rice texture / color is wrong - flavor is still a bit off but I'm working on it -- what do you recommend Long Grain Brown (Parbroiled?) some recipes I read also said to the rice sit for a day... Hoping I can get closer to perfection -
                                            My Beef Teriyaki Skewers - good, but still not close enough to the flavor up north. My prep is off and the flavor although yummy has not hit the mark -
                                            And my last question if you know - many of my friends who have moved away miss one vital massively addictive component.... Duck sauce - I am 95% there with my latest batch. Its so close and its certainly good enough to use as its far better than anything I can buy locally here in Atlanta. I buy a few containers when I occasionally make it up to Mass. and bring it back with me and use it sparingly. I have found a few recipes (various places around the net) and some are just way off. But there is a "zing" to it I cant quite reach -
                                            Its know its almost entirely sweetened apple sauce and sugar - Molasses yes maybe a little, but too much carries too much of that pungent flavor and smell - Soy again, a little bit but some brands have different tastes - and a little bit of Vinegar I think so - but what type? - But there is still missing component(s) - that creates that distinctive zing on the tongue the darker color and the somewhat syrupy/almost slightly oily consistency
                                            - any thoughts? Thanks again and in Advance!

                                        2. Hytzipky, you are my hero! Like all of these people I am from Boston and crave my favorite Chinese food dishes, and can't find them anywhere. Thank you for generously posting so many recipes! I am going to make the Egg Rolls today!:) I was wondering if you would post the chicken wing recipe. I dream about them at nigt;)

                                          6 Replies
                                          1. re: lincardone

                                            Thanks for the compliments. I hate to see fellow Bostonians suffer, actually. Glad to see you enjoying these.

                                            There are two recipes for Chicken Wings depending upon where you go. Most places use the Teriyaki style and those are my favorite. Kowloon uses a diferent style - using gin. They are delicious but I still prefer the Teriyaki style like used at Oriental Jade and the old ChinaLand -- this recipe was given to me in ChinaTown, Boston.

                                            CHINESE CHICKEN WINGS
                                            (for 5 lb. chicken wings)

                                            Preheat oven to 450̊F oven

                                            Mix together the following ingredients:

                                            1 lg.(10 oz.) bottle teriyaki sauce
                                            4 tbsp. garlic powder
                                            1 cup sugar

                                            For best chicken wings, use "drummettes" or the 5-6 lb. bag of wingettes. Those wings are pre-washed and are the meatiest.

                                            Mix together the first 3 ingredients. Blend with wire whisk, blender or hand blender until fully liquid. Try to eliminate lumps.

                                            Pour over cleaned wings or wingettes and marinate chicken wings for 24 hours. Turn frequently to insure all wings get marinated fully. I sometimes pour the sauce over the wings and place in the freezer until I am ready to use it. Many of the wholesale houses (BJ’s, Costco, Sam’s) sell the 10-12 pound bags now so I make one batch to eat and one for the freezer.

                                            Place the wings on a tin-foil lined baking sheet with sides. The mixture tends to caramelize when baking so it will really stick to the pan if you don’t line it no matter how much non-stick spray you put on the pan. Bake wings in the preheated oven for approximately 15 minutes. Drain off excess fat. Baste with marinade sauce. Cook another 5 minutes until brown. Turn over and re-baste with marinade. Cook another 15-20 minutes or until the chicken is nicely caramelized and brown.

                                            This does not barbecue well. The wings tend to burn because of the high sugar content of the sauce..

                                            This is the recipe from Kowloon:

                                            Boston Style Chinese Chicken Wings
                                            (For 3-4 Pounds Chicken Wings)
                                            1. 3 lb. Chicken wings
                                            2. 2 T. sugar
                                            3. salt to taste
                                            4. 6 T. soy sauce
                                            5. 6 T. water
                                            6. Crushed ginger to taste
                                            7. 1 T. gin
                                            Make a marinade by mixing all ingredients except the chicken wings. Pour the marinade over the wings, cover and refrigerate overnight.
                                            Deep fry the wings in oil for 8 to 10 minutes or until golden brown. Remove from the oil, drain and serve. Serves 3-4 as an appetizer.

                                            1. re: Hytzipky

                                              I'm crying tears of joy! You are a kind kind person! The Egg Rolls came out amazing, and I can hardly wait for the chicken wings to marinate! I wish there was a way I could repay you for this! You have my undying gratitude, and LOVE!

                                              1. re: lincardone

                                                Just enjoy them. Native Bostonians need not suffer any longer. I don't have all the recipes that people want but I have a lot of them. I just wish that I could find the chinese candy recipe - with the sesame seeds over the chewy honey. I couldn't find them in China. I got close but it was a jelly and not a honey candy so I was disappointed.

                                              2. re: Hytzipky

                                                Is this "Boston Style" recipe the Kowloon recipe for their Saugus Wings? Or their more standard-issue Chinese chicken wings? I've been looking for a Saugus Wings recipe forever.

                                                1. re: Boston_Otter

                                                  This is not the recipe for the Saugus wings. Sorry to disappoint you.

                                                  1. re: Hytzipky

                                                    I was actually at Kowloon this last week, and saw a big bucket on the floor that was labeled WAH YOAN THICK SAUCE. Its ingredients were blackstrap molasses, caramel color, corn syrup, salt, and some colors. I'm guessing that the Saugus wings are coated in that stuff with a lot of garlic added.

                                            2. I just returned from South China where I found that the Boston style of Chinese food is cooked over there. Many of the food is not made -- like lobster sauce. They never heard of it because their idea of a lobster is a small claw-less Caribbean style lobster. I introduced my Cantonese friend to a 10 pound Maine lobster and the look on her face was priceless. They pay about $60 US for a 1-1/4 pound clawless lobster. She never saw claws before. She and several members of her family will be talking about this experience for many years to come. Just to let you know, they only serve duck sauce with Bejing duck (Peking was the old name for Bejing) and once the duck is eaten, the sauce is removed from the table. I grew up with the duck sauce being used for many items other than duck. Their sauce is the same one as made in MA using plums -- and not the type made in New York and Chicago using apricots. So, in conclusion, I have come to the determination that the real Cantonese style of Chinese food is the type made in Boston and not what is made in New York (tongue sticking out and a smile on my face.)

                                              2 Replies
                                              1. re: Hytzipky

                                                "I just returned from South China where I found that the Boston style of Chinese food is cooked over there. Many of the food is not made -- like lobster sauce. They never heard of it"

                                                Maybe that's why I didn't know what you meant by lobster sauce. I had never heard of that . . .and its probably because my Cantonese parents, grandparents, etc didn't make it.

                                                Also to make Char Siu pork a little less expensively, you can use Hoisin sauce mixed with soy suace and other ingredients, rather than buying "Char Siu" sauce from a bottle. I make Char siu a lot when pork butt or pork strips are on sale. . . the char siu freezes well too.

                                                1. re: cookinglisa

                                                  Lobster sauce is the name used for the dish made with lobster in a meat sauce. Some people didn't want the lobster or shrimp. They just wanted the sauce as a main dish. The American restaurants put it on the menu as "lobster sauce only". Eventually the "only" disappeared. Boston style is a dark sauce while New York or Chicago style is white. Two different tastes. Boston style is always a bit sweeter because of the molasses and thick, dark soy sauce.

                                              2. please share recipes, thank you

                                                1. Hi hytzipky,
                                                  I was wondering if you could post your spare rib recipe. I cannot find it in these posts. Longing for Boston chinese spareribs in Alaska!!!

                                                  Thank you in advance,
                                                  Nancy

                                                  4 Replies
                                                  1. re: Manninanchortown

                                                    I posted the recipe with another question, Nancy. Here it is again:

                                                    CHINESE SPARE RIBS
                                                    (for approx. 8-10 lb. boneless or bone-in spare ribs)

                                                    ½ jar hoisin sauce (1 jar = 15 oz.)
                                                    ½ jar **black bean and garlic sauce (1 jar = 13½ oz.)
                                                    ⅓ cup whiskey (any brand -- Seagram's 7 and Canadian Club are the best while Irish whiskey or Scotch is not too good)
                                                    1 cup sugar
                                                    ½ small bottle of red food coloring (for appearance only)

                                                    **You may substitute 1 jar ground bean sauce and add approx. 5 cloves or crushed garlic.

                                                    Mix together above ingredients.

                                                    Remove excess fat from spare ribs and pour marinade over top. Marinate for 24 hours or prepare ahead and refrigerate for several days or freeze, uncooked for even longer. If you get a side of ribs, take the excess “boneless” meat off the back and remove the excess boney part from the ribs. It is a good snack so don’t throw it away. Marinate it with the gourmet bones.

                                                    Bake in hot oven (425 ̊ F) for approx. 15 minutes. Drain off excess fat. Baste with marinade sauce. Continue to cook another 5 minutes or until browned. Turn over and re-baste with marinade sauce. Cook until browned. You may barbeque if desired but do not burn it.

                                                    1. re: Manninanchortown

                                                      Hytzipky,
                                                      Made the spare ribs last night. They were a big hit!!! Trying the teriyaki chicken wings tonight. Please let me know when your recipe book comes out, in whatever form. I will purchase one.

                                                      Thank you so much,
                                                      Nancy

                                                      1. re: Manninanchortown

                                                        Glad you liked them.

                                                        1. re: Hytzipky

                                                          You're a Rockstar Hytzipky!

                                                    2. Is Boston chinese similar to Cantonese chinese food (the old City of Canton is located in south china but now goes by another name).

                                                      The food you describe sure sounds what I grew up with in California and ate lots of in SF when I visited my grandparents ( I am 4th generation Cantonese).

                                                      3 Replies
                                                      1. re: cookinglisa

                                                        Yes. Boston style Chinese food is closer to the real "Canton China" Chinese food than other types made in the USA. The sauces in real Cantonese style is dark like in Boston. The taste is sweeter -- unlike that made in New York or Chicago. I had no problems eating food when I was in the Canton area of China because the flavor was the same as when I grew up in the Boston suburbs. The difference is the amount of meat used in the food. In China, they use the parts of the chicken, pork and beef which most people in the USA throw away. They use a lot of grizzle (cartalege) and joints. The amount of beef is minimal compared to the amount of bone which gets sucked and then spit out in China. The parts of the chicken used in China are the wing "tips", feet (or paws) and innard parts like gizzards, hearts and livers. There is more meat used when they cook their Beijjing Duck (we call it Peking - the old name). I would have been shocked to see chicken breasts on a menu anywhere in China. The part of SF you speak about was settled by people of a very old town in S. China. The men went to SF to make enough money to feed their families who were starving. Eventually, those people returned to their S. China town but they left behind their cooking style. It was a good trade. Here is the recipe for Boston style spare ribs.

                                                        CHINESE SPARE RIBS
                                                        (for approx. 8-10 lb. boneless or bone-in spare ribs)

                                                        ½ jar hoisin sauce (1 jar = 15 oz.)
                                                        ½ jar **black bean and garlic sauce (1 jar = 13½ oz.)
                                                        ⅓ cup whiskey (any brand but Seagram's 7 or Canadian Club are the best and Irish whiskey (Scotch) is not too good)
                                                        1 cup granular sugar
                                                        ½ small bottle of red food coloring (for appearance only)

                                                        **You may substitute 1 jar ground bean sauce and add approx. 5 cloves or crushed garlic.

                                                        Mix together above ingredients.

                                                        Remove excess fat from spare ribs and pour marinade over top. Marinate for 24 hours or prepare ahead and refrigerate for several days or freeze, uncooked for even longer. If you get a side of ribs, take the excess “boneless” meat off the back and remove the excess boney part from the ribs. It is a good snack so don’t throw it away. Marinate it with the gourmet bones.

                                                        Bake in hot oven (425 ̊ F) for approx. 15 minutes. Drain off excess fat. Baste with marinade sauce. Continue to cook another 5 minutes or until browned. Turn over and re-baste with marinade sauce. Cook until browned. You may barbeque if desired but do not burn it.

                                                        1. re: Hytzipky

                                                          My mom's family came in the 1860's during the gold rush . .to build the railroads and settled initially in SF until the 1904 earthquake/ fire when my mom's family left sf and moved to central calif. My dad's family moved to central calif. in the 1870's. One set of ancestors was from "3rd village " and the other set of ancestors was from "4th village" in the Canton area.

                                                          1. re: cookinglisa

                                                            That was a part of the history of the Chinese settlements in the USA. Many returned to the USA with their families because there was a better way of living here. A Chinese man could feed and take care of his family in the USA. China was having their own revolution with the change in dynasties. Many of your ancestors are still in that same village in China. Not much has changed in their change of life, either. They survived because of those who immigrated to the USA, too. An amazing story of two cultures. I was i your village in China so I learned about your ancestral history. Your family was lucky to come here yet your culture still lives over there.

                                                      2. I have made egg rolls that come out more Eastern Style... will try to find recipe and send

                                                        1 Reply
                                                        1. re: AriAnnis

                                                          I learned how to make them. They are yummy.

                                                        2. What a terrific and timely topic! I am grateful to you for the recipes you have been so gracious in divulging here. I have spent many hours searching the internet and cookbooks recently for this style of Chinese with little success until now. I live 20 minutes from the Kahula Restaurant in Southbridge, Massachusetts where they keep their recipes a secret, like the Kowloon does. Their golden fingers are the best I've ever had with the crisp and golden outside and soft and light interior. I can't figure out what creates the unique flavor in their golden fingers but they are unlike any others I've tried. I think they marinate their chicken in something that gives them that flavor and tenderness. They use their golden fingers in their Hon Sue Gai, too. The brown sauce and vegetables go so well with the fingers, even served cold the next day when they're soggy. It sounds strange until you try it. If you have the recipe for golden fingers like this, might you be willing to post it? I read your back-and-forth with some of the other Chowhounds and I wish you would publish your recipes, too. That these recipes have been kept secret for so long and they're so difficult to find tells me that with a little advertising using the Boston Chinese theme, you'd have a very popular book. I would buy the PDF right now and when the hardcover came out, I'd buy that, too! Thank you

                                                          1 Reply
                                                          1. re: peterjp

                                                            So totally agree…Transplanted Bostonian in search of Pork Strips and Duck Sauce for 25 years in KC. Thank Thank You for these wonderful and nostalgic recipes. Totally bookmarking this blog!!!

                                                          2. We apologize, but because Chowhound has rules against using the site for selling things, we've removed all the posts where the original poster has offered to sell the recipes, as well as posts where people have asked for info on how to buy them. We do hope Hytzipky and others well-versed in Boston-style Chinese Food will continue to share their expertise here, where the information shared will help fellow posters.

                                                            1. My memories of Boston-style Chinese food go back to the 1930s and '40s. They have forever been imprinted in my mind as what Chinese food is supposed to taste like. My late mother used to say that they didn't know how to make Chinese food in NY (or anyplace other than Boston for that matter). Much later, I heard that the Chinese were imported into Boston from Canton to build the subway, and that NY's workers came from Beijing.
                                                              When we lived in Malden until 1949, we ONLY ate at 25 Tyler St. in Boston at On Hong Lo (no joke). We later lived in Houston until the '70s and found a restaurant there call Lee's Den and believe it or not, Mr. Lee had been a waiter at 25 Tyler St. He made dark and delicious Lobster Sauce and red roast pork Boston-style duck sauce.

                                                              1 Reply
                                                              1. re: OldMase

                                                                I have eaten in Canton and in Bejing. Both places cook similar food and all are very similar to Boston style. The styles cooked in NY and Chicago are more typical if Polynesian style of cooking. Using the Chinese ingredients with the Polynesian spices makes the food quite different. Boston style is the real way of cooking Chinese food but you can't make people who grow up with the NY favors to agree unless they actually travel to China. NYers would probably like the food in Vietnam and Thailand much better.

                                                                You are lucky that you found a place in Texas which cooks Boston style. In Florida, they think that adding darker soy sauce to the white lobster sauce will make it taste mire like Boston style. Color does not change taste.

                                                              2. To cooking Lisa, my recommendations for eating the best Boston styled Chinese food in the Boston area is
                                                                #1 Kowloon in Saugus, MA
                                                                #2. Jade Restaurant in Peabody, MA
                                                                KOWLOON is about 20 minutes north of Boston on Route 1 North. JADE is about 30 minutes north of Boston on Lowell Street in Peabody, MA just off Route 1 north.

                                                                8 Replies
                                                                1. re: Hytzipky

                                                                  what can you recommend in boston itself?. I will be in B oston April 8 - 12 there for a conference at Hynes convention center and wont have access to a car.

                                                                  1. re: cookinglisa

                                                                    Hi......You can take the Blue Line to Orient Heights Station in East Boston and go to Little Asia on Bennington Street in East Boston. The ride from Boston is not bad and the restaurant is within walking distance of the station. The food there is very good.

                                                                    1. re: cookinglisa

                                                                      Kowloon is in Saugus, MA. They are only 20 minutes out of downtown Boston on US 1 north. You can take a cab there and get the finest Chinese food in the Boston area. You will not be disappointed.

                                                                      1. re: Hytzipky

                                                                        My thoughts are the cab ride from Boston to Saugus would be very costly. If she were to go that far by cab, I would suggest your second choice (which is my first choice) Jade restaurant. I ate at both for many years and found the Jade food to be better, then again, everyone has their own likes and dislikes for food. Just saying......

                                                                        1. re: joanneE

                                                                          The cab might be expensive but a phone call can possibly get a set rate for the 20 minute drive. People hire a cab all the time in Boston. It can also take 20 minutes to get from Beacon St at Storrow Drive over to Fenway Park to see a ball game - depending upon the traffic. The internet says 10 miles. The estimated time is 19 minutes. Night Taxi fare is USD $32.00. www.taxiautofare.com

                                                                          1. re: Hytzipky

                                                                            A cab from Boston to Saugus could take 20 minutes or 45-60 minutes depending on the time of day and where in Boston you start from. The cab fare could be much more than the dinner tab.

                                                                            Just zip up the Green Line to Golden Temple and call it a day

                                                                        2. re: Hytzipky

                                                                          With all due respect, most if the regular posters on the Boston board would strongly disagree with Kowloon being the finest we have to offer. It's quite a parody IMO.

                                                                          1. re: C. Hamster

                                                                            Folks, we'd really like to keep this board focused on cooking Boston-style Chinese food at home. Please head over to the Boston board for further discussion of local Boston restaurants. The thread we originally moved this discussion from (http://chowhound.chow.com/topics/329906 ) is a great place to add these sorts of comments. Thanks!

                                                                    2. Hi, I too am from Boston and living in South Florida and can't find good Chinese food as in Boston. I see some of the recipes you have posted and have copied them. I did not see recipes for fried rice and crab rangoons and wondering if you would be kind enough to post those two recipes. Thanks!

                                                                      18 Replies
                                                                      1. re: joanneE

                                                                        Crab rangoon is actually pretty easy! Here's one recipe http://allrecipes.com/recipe/crab-ran... although I think they probably use pollock in Boston-area restaurants instead of actual crab... and only a minuscule amount, at that. There's only one restaurant around here where I've ever actually detected real crab (Su Chang's, in Danvers). They have to be fried, though!

                                                                        1. re: Chris VR

                                                                          Su Chang is not Cantonese style. It is more Szechwan style. Real Chinese food uses real crab in the Rangoons. Imitation crabmeat is just a cheap way of making these dumplings. You can taste the difference. Some restaurants cur corners and some only fill the center with cream cheese and chives. These are not crab Rangoons. I ate at Su Changs and was not impressed. Why eat there when great food us only five minutes west of there?

                                                                          1. re: Hytzipky

                                                                            I've eaten my fair share of crab rangoon at a number of restaurants around Boston, and none ever had any discernable pieces of actual crab. Even (and especially) at Kowloon, which were some of the worst rangoon I've ever had. Crab rangoon's distinguishing feature seems to be the absolute void of crab taste... it's cream cheese in a fried wonton. Which, let me be clear, I am not knocking! There's something about it that just clicks with me.

                                                                            But I am super curious to know where you've had the type of crab rangoon you describe! Could you post that information on the Boston board? I know some people pooh-pooh crab rangoon but like I said, I'm a sucker for them.

                                                                            1. re: Chris VR

                                                                              My personal recipe has them. I have had them at Oriental Jade (now called Jade Restaurant) in Peabody but the son took over for the father. I haven't eaten there in a long time. I got my recipe from the original China Sales. The owner was a friend of my father and gave me his recipe when he found out that I was writing my cookbook. I live crab so I put more crab inside my cheese filling. I make extra filling because my husband loves when I make him a sandwich with this filling as his crab spread. I left this recipe in China during my last visit so that they can use it there. I have many friends there who take me to their restaurants to compare actual CANTON food with Cantonese Style from the USA. I even took two friends to Boston this two tears ago to sample for themselves. Jade was their favorite. Many things at Kowloon were good but they are leaning mire towards Thai these days.

                                                                            2. re: Hytzipky

                                                                              Hytzipky I'm counting on you for a Boston style Subgum Chow Mein recipe. Then I'll have my perfect meal.
                                                                              Egg Roll, spare ribs, duck sauce and mustard, chicken wings, shrimp with lobster sauce, and subgum chow mein.
                                                                              How cool is that?

                                                                            3. re: Chris VR

                                                                              Thanks for the recipe for the crab ran goons. I actually came across two Chinese cookbooks that are wonderful and would like to share with all of you. I lived in Boston all my life up until 5 years ago when I moved to Florida. I still go back to Boston at least once a year and get my fill of Boston Chinese Food and New England Sea Food which are horrible here in Florida. Back to the cookbooks. I don't know if any of you remember Joyce Chen's restaurant in Cambridge. Well I bought her cookbook and then bought her daughter, Helen Chen's cookbook. Helen's cookbook is an updated version of her mother's recipes. I have made the Yangchow fried rice and it is excellent! A couple of years back someone also recommended Jim Lee's Chinese Cook Book. I checked Amazon and it it excellent reviews, so I bought it. Jim Lee's is very easy and simple as is Helen Chen's. A second Joyce Chen cookbook (same as my first but in large print and later copywriter I found in a resale shop here in Florida and lo and behold it was autographed by Joyce Chen. If anyone is interested in the Yangchow fried rice recipe, please let me know and I will gladly post it on this site.

                                                                              1. re: joanneE

                                                                                I'd be interested in the fried rice recipe. I know it's a simple thing to make but the few tries I've made haven't been successful. I think I wasn't using the right kind of slightly old, dried out leftover rice that I've seen recommended.

                                                                                1. re: Chris VR

                                                                                  Chris, my son-in-law is a very selective of what he eats and he loves this rice. I will give you the recipe and also include my substitutions as well.

                                                                                  Yangchow Fried Rice

                                                                                  4 cups cold cooked rice (I use 3 cups of uncooked Minute
                                                                                  rice. Once cooked measure out
                                                                                  4 cups)
                                                                                  2 eggs (I do not use the eggs. My daughter is allergic to
                                                                                  eggs)
                                                                                  1 teaspoon of sherry
                                                                                  4 tablespoons canola, corn or peanut oil
                                                                                  1/2 cup diced cooked chicken
                                                                                  1 cup of small shrimp (6 ounces)
                                                                                  1/2 cup diced baked ham
                                                                                  1 cup diced carrots, parboiled, or thawed frozen carrots
                                                                                  1 cup fresh peas, parboiled, or thawed frozen peas (I buy a bag of frozen diced carrots and peas)
                                                                                  1/2 cup thinly sliced scallions
                                                                                  1 teaspoon salt, or to taste
                                                                                  Dash ground pepper, or to taste

                                                                                  1. Place cold rice in a bowl. Use your hands to break up and separate the grains. Set aside.
                                                                                  2. Lightly beat the eggs and sherry together with a fork. Set aside.
                                                                                  3. Heat oil in wok or fry pan over med-high heat. Add the eggs and scramble until they puff lightly but are still loose. Immediately stir in the rice and stir 2 minutes so the rice heats up and the eggs completely mixed in.
                                                                                  3. Raise the heat to high and add the remaining ingredients stirring vigorously until they are well mixed into the rice and heated through. Correct seasoning as desired. Serve hot.

                                                                                  NOTE: This is a good recipe for leftover meat and shrimp. If you do not have 3 kinds listed above, you can leave one out, but increase the other two so you have 1 1/2-2 cups total. Fried rice heats up well in the microwave or in a fry pan.

                                                                                  HOPE YOU ENJOY!!!!!!!!!

                                                                                  1. re: joanneE

                                                                                    Thanks so much!

                                                                                    1. re: joanneE

                                                                                      Please do not take ofense to this post, I mean no disrespect, I will be terribly sorry if I've hurt you. You took the time and effort to write this and we all appreciate it.

                                                                                      Although this recipe seem very simple, and probably is very good, but without the proper seasoning it sounds very bland, and truly not what us Bostonians are used to. The recipe I have that came from Hytzipky calls for dark soy sauce, hoisin sauce, apple sauce, it also adds bean sprouts, bamboo shoots and water chestnuts. I can post the recipe I have if anyone wishes it in entirity. You could try both and see wich one you like.

                                                                                      1. re: annliz

                                                                                        No offense taken. We are all entitled to our opinion.

                                                                                        1. re: Hytzipky

                                                                                          The comment re do not take offense was to Joanne E. My recipe is yours.

                                                                                          1. re: annliz

                                                                                            My face is red. Thank you

                                                                                            1. re: annliz

                                                                                              Believe me when I say that I take no offense to your saying it sounds bland. Each person has their own likes and dislikes to not only food, but everything in life. If we all liked the same than what kind of a world would this be....lol.

                                                                                              1. re: joanneE

                                                                                                Thank you

                                                                                          2. re: annliz

                                                                                            Hi Annliz

                                                                                            Could you please send me or post your Chinese fried rice recipe.

                                                                                            Thank you, lindaz

                                                                                            1. re: Lindaz

                                                                                              Here is the recipe for fried rice, this is part of the recipes from Hytzipky. Thank you again Hytzipky.

                                                                                              Here you go........
                                                                                              PORK FRIED RICE
                                                                                              4-6 cups cooked rice
                                                                                              ½ lb. (2-3 cups) bean sprouts
                                                                                              ½ to ¾ cup frozen green peas
                                                                                              1 cup diced "cooked" pork (or "cooked" chicken if preferred)
                                                                                              8 medium shrimp (optional)
                                                                                              1-2 eggs
                                                                                              1-2 stalk diced scallions (separate white part from green end)
                                                                                              ½ small can water chestnuts (sliced)
                                                                                              ½ small can bamboo shoots (sliced)
                                                                                              1 tsp. sesame seed oil
                                                                                              3-4 tbsp. double dark soy sauce
                                                                                              2 tbs. hoisin sauce
                                                                                              3 tbs. apple sauce (optional)
                                                                                              2 tbsp. oil
                                                                                              ⅓ cup oil
                                                                                              Peal and de-vein shrimp if you wish to add it to the rice. Slice 4-5 slices per shrimp (approx. ¼ inch slices). Dice cooked pork strip or boneless spare ribs (or boneless, skinless chicken breast) into approximately the same size pieces as the shrimp. Make sure you trim any excess fat from pork (or chicken). Place cooked, diced meat in a good-sized bowl. In another bowl, place ½ to ¾ cup frozen green peas. Cook up 2-3 cups of raw rice. This will yield about 4-6 cups of cooked rice.
                                                                                              Prepare wok by making the empty wok hot and then adding cool oil to it. Coat oil in wok. By adding the cool oil to the hot wok nothing will stick to the wok when you cook it. Put 1 clove of crushed garlic in hot oil. Add raw shrimp and cook for approx. 30 seconds. Remove shrimp. Scramble 2 eggs. Fry in the same liquid but spread the egg all around like a crepe. Turn over until cooked flat. Cut into strips and then into pieces. Add the egg to the cooked meat bowl.
                                                                                              Add about ⅓ cup oil to wok. Add white part of diced scallions. Add cooked bowl and fry for about 30 seconds. Add steamed or boiled rice. Stir together and cook for 3-4 minutes. Add 2-3 cups of bean sprouts, bamboo shoots and water chestnuts. Continue to cook but turn the heat down a little. Add the peas. Add 14 shakes of dark soy sauce (or approximately 3-4 tbsp.) for color and taste. Taste it. Add the hoisin sauce and apple sauce (if desired). Cook about 5 minutes. Add approximately 1 tsp. sesame oil. Stir. Salt to taste if necessary.
                                                                                              MY OPINION: Very tasty. It's a meal in itself. You could add anything you want to this recipe. You can eliminate the meat/chicken for a vegetarian dish.

                                                                                              1. re: annliz

                                                                                                You are welcome. I hope everyone enjoys this as much as my family does.

                                                                                2. I'm looking forward to trying most of these recipes - All New Englanders bear a burden of this addiction after they move elsewhere... - For those who don't cook the pork strips are super easy and one shortcut I found was the AhSo red Barbecue sauce basted on the outside - Duck Sauce was one of those necessities I would have my kids ship to me or I would bring back self packed bottles of when I would visit! - I also have been looking for the right mix for the sweet and sour chicken (sauce) some are close but I have yet to find the right brand or that I have modified to get it right. - If you do put together a book I'm up for that, maybe a good kickstarter project... another staple I always try to match are the beef and chicken teriyaki sticks I get close... but they are still missing something! Thanks again!

                                                                                  2 Replies
                                                                                  1. re: oconnortf

                                                                                    AhSo does not work well. It is a poor substitute. You need Char Sui sauce which you can get at an oriental grocery store (China Town? or on line). There are very few ingredients for pork strips. Char Sui sauce is an oriental barbecue sauce. Look it up on the internet to see what the bottle looks like. It is about $3.00 a bottle and it makes a lot of marinade. You need about 7 oz. (1/2 a jar) with 1/3 cup of whiskey (I use Canadian Club or Seagram's Seven), red food coloring and honey. Just marinade a nice pork filet or two in all but the honey for at least 24 hours. Preheat your oven to 300F. Bake for 25 minutes, turn over and baste with the marinade. Bake for 20 minutes. Baste with honey to glaze the top. Bring your rack up and broil for the last 5 minutes before removing from the oven. Let sit for 5 minutes and slice. One jar of Char Sui sauce can marinate about 10-12 pounds of pork tenderloin.

                                                                                    1. re: Hytzipky

                                                                                      Maltose instead of honey makes them *really* sticky.

                                                                                      HT to: http://www.seriouseats.com/2008/12/dr...

                                                                                       
                                                                                  2. Let me first thank you for so generously sharing these wonderful Boston Chinese food recipes. I was born in Boston, raised in Brockton, and lived in MA for many years. I have also lived in Hong Kong for 3 years and have eaten Chinese food in Beijing and in parts of Taiwan. I lived in the San Gabriel in LA, which is probably the largest concentration Chinese (and Chinese restaurants) in the Americas. Nowhere have I found Chinese as good as Eastern Massachusetts. As I mentioned in a reply to one of the posters here, the best Chinese food I ever ate was at the House of Roy on Tyler St. in Boston. The next best was Maui (originally, Cathay Manor) in Brockton. Over the years I have figure out how to make Beef with black bean sauce and peapods that exactly duplicates how they make it in the Boston area. Another unique dish to Eastern MA was shrimp and tomato sauce. The tomato sauce was garlic ginger based and was so good that we ended up just ordering a bowl of tomato sauce to put on our white rice. I also have a sweet and sour sauce (golden brown, not red) that is close to that at the House of Roy, where it was the best ever. If you'd like me to share these, I'd be glad to.

                                                                                    Regards,

                                                                                    Jeff K., Myrtle Beach, SC

                                                                                    4 Replies
                                                                                    1. re: orgdoctor

                                                                                      Dear Jeff,
                                                                                      It would be great to have your recipes shared here. I spent much of my college years with friends who lived on Tyler Street in Chinatown, Boston. I got many recipes there. Please feel free to post your recipes here,too. I am sure others would appreciate trying them for themselves. Thank you.

                                                                                      1. re: Hytzipky

                                                                                        I have been eagerly reading this tonight and have thinking about this food from back home in Boston. I've lived in the San Francisco Bay Area for 17 years and have not found Chinese food in either SF or Oakland that compares. They just can't make fried rice out here! I also miss Subgum style Chow Mein from a couple of places in Weymouth and Quincy. Anyway, this is great. Thanks!

                                                                                        1. re: Orxa633

                                                                                          Those from Canton China settled in San Francisco. Some of the best Cantonese restaurants are in Chinatown there. The fried rice in Boston is sweeter than most fried rice's you will find around the country. I found that in a pinch, I can get an order of Mu Shu Pork without any pancakes from most any Chinese restaurant and add it to rice which has been steamed and then fried with onion until lightly brown. Add a bit of hoisin and soy sauce for flavor. If you have Boston style duck sauce (apple sauce, vinegar, sugar, black soy sauce and a tiny bit of plum sauce) it is better than the hoisin and soy. It should help. It's not exactly gourmet, but it will be very close and is easy to make.

                                                                                          1. re: Orxa633

                                                                                            If you get a recipe for Subgum Chow Mein could you let me know. Sometimes I think I just imagined eating it. LOL!
                                                                                            Thanks.

                                                                                      2. Hi hytzipky, New to the site and loving it! Haven't tried anything but, I would love to have your crab Rangoon recipe. Origionally from mass. I remember my mom going to China town where she got a whole half a chicken and French fries. Do you have the recipe for the half chickens that were sold in the 60's? Thanks!

                                                                                        1 Reply
                                                                                        1. re: carol303

                                                                                          Welcome to the website. I have posted my Crab Rangoon recipe before but will do so again for those who can't find it in the thread. Also, I do not have the recipe for the half chickens. I need to know the right name for them. Many places made American dishes for those who did not want Chinese food -- like some children. Chicken with French Fries were among those. I have the Cantonese recipe for many different styles of chicken. Here is the recipe for the Crab Rangoon:

                                                                                          Crab Rangoon

                                                                                          16 oz. softened cream cheese
                                                                                          1/2 cup chopped real or imitation crab meat (I only use real crab meat unless someone has an allergy to shellfish)
                                                                                          2 chopped green onions (scallions)
                                                                                          1 tsp. sugar
                                                                                          2 cloves crushed garlic
                                                                                          1 package wonton wrappers
                                                                                          1 egg (scrambled in a bowl)
                                                                                          Hot oil

                                                                                          Mix first 5 ingredients well.
                                                                                          Spoon 1 tbsp. of mixture onto wrapper.
                                                                                          Coat the edges of the wonton skin with egg to act as a glue.
                                                                                          Bring all corners up (at top of mixture) and pinch to secure.
                                                                                          Deep fry for approximately 1 minute or until golden brown.
                                                                                          Do not try to turn them over because they will pop and you will lose the filling.
                                                                                          Drain on paper towels.
                                                                                          Makes 25-30.

                                                                                        2. New to the site....learned to eat Chinese food in Brookline Mass where I grew up. Love the discussion re: New England Chinese food. Thanks for the recipes. Living now in Honolulu where Chinese food is available on every street corner and doesn't taste anything like what we grew up eating. Copied the recipes for Shrimp with Lobster Sauce (THANK YOU) & egg rolls, pork strips and DUCK SAUCE.(double thank you). Only thing left besides Boston Style Fried Rice is SUBGUM CHOW MEIN. No one here ever heard of it. Ah well, one of the perils of living in Paradise. Any help you can offer on the Subgum recipe would be more than appreciated. I'm off to the market now to purchase some of the ingredients for the Lobster Sauce.
                                                                                          Thanks or as we say in Hawaii, mahalo!
                                                                                          meincognitoone@gmail.com

                                                                                          7 Replies
                                                                                          1. re: Meincognito

                                                                                            I used to live on Cape Cod when I was a child and sometimes we would go to Boston for Chinese food. Later, I lived in Ann Arbor, MI and the restaurants there had subgum, etc. I LOVED every Chinese place we went to in a 50 mile radius.

                                                                                            In 71 I moved to San Francisco and thought I was going to be in Chinese food heaven .. it's just not as satisfying. Maybe it's more "authentic" but just not as good. There was a great place that closed when the owner/chef retired after 30 yrs standing on his feet, cooking. I haven't found a replacement.

                                                                                            I ate at really great places when I visited Hong Kong.

                                                                                            1. re: walker

                                                                                              Interesting how closely our paths have paralleled each other. I lived in Brockton until I was 12, and spent much time later in my life at my father's house in E. Dennis on the Cape. I got my doctorate at Michigan (Ann Arbor), although I remember having to travel all the way to Royal Oak to find a decent Chinese restaurant. I lived in LA for 10 years and although the Chinese food there was very authentic (most of the San Gabriel valley is Chinese), I share your judgment fully about it not being as satisfying. There was one place in SF called the Nankin, just outside the entrance to Chinatown, that was spectacular. I lived in Hong Kong for 3 years, and found the roots of the food I liked so much in the Boston area, but it had not developed to the point where it was anywhere near as good. I've recreated all the dishes I liked (especially from the House of Roy in Boston's Chinatown), using some recipes from here and from my own investigations, so I'm pretty happy now, even though I'm stuck for the time being in South Carolina.

                                                                                              1. re: orgdoctor

                                                                                                I think you are talking about House of Nanking on Kearny St, had big lines to get in. I've tried it but don't "get it." Only like the veg dumplings and he puts sweet potatoes in everything. The one I loved that closed was Mike's Chinese Cuisine in the Richmond District.

                                                                                                What I like here is a place for dim sum, Yank Sing, worth the $$. Try it if you come this way.

                                                                                                When you go back to Boston, is House of Roy still there? I've gone to Boston a few times recently but on that board I think they like to eat in the suburbs, like Quincy. (In my teens I was in El Salvador & Ecuador, then DC)

                                                                                                1. re: walker

                                                                                                  That must be the place in SF. The lines used to go around the block. When I went there they had no menu. The chef just asked what you liked and he'd cook something up that invariably delicious. People used to sit at the counter and sample each other's dishes. They must have changed, because I never saw any sweet potatoes when I went there.

                                                                                                  House of Roy's went out of business when Roy died in 1983. We've been in a state of mourning ever since. Their sweet & sour sauce was totally unique and the best I've ever had, and I've learned how to duplicate it. There are some other really good places in the southern suburbs: Maui in Brockton, Imperial Terrace in Quincy.

                                                                                                  Best dumplings I ever had: Din Tai Fung on Baldwin Ave., Arcadia, CA (LA County).

                                                                                                  1. re: orgdoctor

                                                                                                    When I was in Hyannis a couple of years ago, I was served the worst Chinese food of my life at a Polynesian place .. we left most of it and went back to the hotel hungry. I don't know how they stay in business.

                                                                                                    1. re: walker

                                                                                                      I recall eating in a place in Hyannis called Dragon Lite. Sounds like a brand of low calorie Chinese beer, but it was quite good. And for Meincognito, yes, they had subgum chow mein.

                                                                                                  2. re: walker

                                                                                                    House Roy is long gone.

                                                                                                    Quincy has a zillion "Boston Style" Chinese places

                                                                                            2. Thank you for sharing your recipes. I was thrilled beyond belief to find one for lobster sauce. I made it last night and my family couldnt believe that it looked and tasted just like it should!!!! Now with all of the other recipes we wont feel like we have to gorge ourselves on chinese food on our yearly trek home to Boston and instead concentrate on lobster, clams, pizza, steak tips......Now I just need to order scorpion bowls and learn to make them.

                                                                                              1. I do not have any subgum fried rice recipes. I do have the recipe for the scorpion bowl, however. Here it is:

                                                                                                CHINESE SCORPION BOWL

                                                                                                3 cups crushed ice
                                                                                                2 oz. gin
                                                                                                1 oz. dark rum
                                                                                                2 oz. 151 proof rum (Jamaican Over proof)
                                                                                                2 oz. light rum
                                                                                                2 oz. vodka
                                                                                                2 oz. grenadine syrup
                                                                                                8 oz. orange juice
                                                                                                10 oz. pineapple juice
                                                                                                3 oz. lemon juice
                                                                                                Pineapple chunks
                                                                                                Maraschino cherries
                                                                                                Orange slices

                                                                                                Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large (at least 40 ounces), decorative cocktail glass and garnish with pineapple, cherries and orange slices.

                                                                                                This makes one scorpion bowl which should be shared by 2-4 people.

                                                                                                4 Replies
                                                                                                1. re: Hytzipky

                                                                                                  Trying to get me drunk so I won't be disappointed that you didn't have Subgum Chow Mein recipe.

                                                                                                  1. re: Meincognito

                                                                                                    Yes, that must be it. If the scorpion bowl recipe is too much to handle, you might like a suffering bastard:

                                                                                                    SUFFERIN’ BASTARD COCKTAIL

                                                                                                    1 ½ oz rum
                                                                                                    1 oz over-proof rum
                                                                                                    3/4 oz Orange Curacao liqueur
                                                                                                    ½ oz orgeat syrup
                                                                                                    1 oz fresh lime juice
                                                                                                    2 oz fresh orange juice

                                                                                                    Fill shaker with ice. Pour all the ingredients over the ice and put the lid on. If you have a Boston shaker, put the ice in the glass up to the top. Put all the ingredients in the glass and put the metal shaker over the top securely. Shake for about 20 shakes. Pour into an old fashioned glass filled with ice.

                                                                                                    If you double the drink and pour it in a special “TIKI” glass, it will make you happy. You can also garnish it with some cherries and an orange slice on a swizzle stick.

                                                                                                    if you can't find the orgaet syrup, it is made by Tarini. This is an almond flavor syrup and I buy it right from there. Some liquor stores carry it.

                                                                                                    http://shop.torani.com/?utm_source=bi...

                                                                                                    You don't feel this going down. It is like drinking fruit juice. You feel it when you try to stand up. One is enough and two is ........

                                                                                                    I'm going to Boston in a few weeks. I will try to find the recipe for Subgum Chow Mein when I am there. I still have a few friends who load me down with goodies when I go there.

                                                                                                    1. re: Hytzipky

                                                                                                      Let us know what restaurants you go to.

                                                                                                      1. re: Hytzipky

                                                                                                        Mahalo (thanks)
                                                                                                        Have a great time in Boston. My husband wants to go back for a visit but I told him that I would be happy to drop him off at the airport. Beach bumming is more my speed these days.
                                                                                                        I also love most of the Asian and Hawaiian food here and find plain old "American Food" boring.
                                                                                                        Aloha.

                                                                                                  2. New email address for those who write is ritabarry@bellsouth.net.