HOME > Chowhound > Los Angeles Area >

Discussion

This is pretty good

  • 20
  • Share

Chinese pork quesadillas @ Ji Rong

That's what I like to think of them as.

Just sayin.

Cheers.

 
  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Jing Dong Rou Bing 京東肉餅

    I never even knew Ji Rong had it, will try!

    1. Looks like the Homeland Meat Cake at Bejing Pie House.

      4 Replies
      1. re: JAB

        it's the same thing. I usually get it at kangkang or beijing pie house

        need to find more places now

        1. re: blimpbinge

          The one at Ji Rong is much greasier, in a good sort of way.

          The one at BPH is flakier, almost like a pastry crust.

          Just FYI.

          Please don't ask me which one I like better ...

        2. re: JAB

          I think BPH's version has a higher meat ratio; but yeah - looks like the same type deliciousness. I wonder: which do you think ipse likes better?

          1. re: bulavinaka

            "Greasier in a good sort of way" may be a giveaway. It's my favorite dish at BPH.

        3. What makes them Chinese? Other than where they are being offered?

          5 Replies
          1. re: Dirtywextraolives

            The "tortilla" is classic bing and the filling is seasoned ground meat (prob pork and/or lamb with corn starch?). Also lose the cheese - most OG Chinese have no affinity with "spoiled milk."

            1. re: Dirtywextraolives

              That's actually a rather interesting question.

              The same question could be asked of a lot of food items.

              What makes a dumpling Chinese as opposed to say a Khinkali other than the fact it is served at, for example, 101 Noodle?

              What makes pizza Italian as opposed to, say, a manqūshah other than the fact it's offered at a place like Pizzeria Mozza?

              I seriously don't know.

              1. re: ipsedixit

                This gets into theoretical food nomenclature, which should be devoid of historical & cultural tags. But if you boil it (pardon the pun) to its very essence (and mind you I dislike this description because it renders the topic soul-less), I think that food in all its wondrous incarnations is simply chemistry and biochemistry.

                I've always enjoyed a topic much more when it's applied. Like when I eat at Shunji's.

                1. re: J.L.

                  Ah, I see, so Shunji serves Mexican.

                  Got it!

                  1. re: J.L.

                    I've always enjoyed a topic much more when it's applied.
                    ===============
                    +1 bigtime.

                    More chow less talk.

              2. Con queso?

                1 Reply
                1. re: J.L.

                  Gonna keep this PG and say "no cheese".

                2. I'll play.

                  I think I can make it 3 of a kind.

                  Stay tuned.

                  1. House meat filled pockets (menu) aka SiHai fried meat filled (ticket) at Four Seas Irvine. Crispy hot pork filled quesadilla. Sin queso.

                     
                    1 Reply
                    1. re: Porthos

                      Thanks, strong OC hounding neighbor.

                    2. Chasu quesadilla at Ramen Zetton in Costa Mesa. Actually con queso and jalapeño slices and not fried. Very tasty.

                      Nothing like your version so I guess I could only make it a pair.

                       
                      2 Replies
                      1. re: Porthos

                        Lets aim for a straight flush.

                        1. re: ipsedixit

                          eat several and a few beers and at least one flush will soon be yours.