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This is pretty good

ipsedixit Aug 17, 2013 06:30 PM

Chinese pork quesadillas @ Ji Rong

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

Just sayin.

Cheers.

 
  1. blimpbinge Aug 17, 2013 06:35 PM

    Jing Dong Rou Bing 京東肉餅

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

    1. JAB Aug 17, 2013 06:50 PM

      Looks like the Homeland Meat Cake at Bejing Pie House.

      4 Replies
      1. re: JAB
        blimpbinge Aug 17, 2013 07:00 PM

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

        need to find more places now

        1. re: blimpbinge
          ipsedixit Aug 17, 2013 07:06 PM

          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
          b
          bulavinaka Aug 17, 2013 07:19 PM

          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
            JAB Aug 17, 2013 07:25 PM

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

        3. d
          Dirtywextraolives Aug 17, 2013 10:28 PM

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

          5 Replies
          1. re: Dirtywextraolives
            b
            bulavinaka Aug 17, 2013 10:45 PM

            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
              ipsedixit Aug 18, 2013 09:23 PM

              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
                J.L. Aug 18, 2013 10:12 PM

                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.
                  ipsedixit Aug 19, 2013 08:15 AM

                  Ah, I see, so Shunji serves Mexican.

                  Got it!

                  1. re: J.L.
                    Porthos Aug 19, 2013 08:36 AM

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

                    More chow less talk.

              2. J.L. Aug 18, 2013 12:20 AM

                Con queso?

                1 Reply
                1. re: J.L.
                  ipsedixit Aug 18, 2013 06:12 AM

                  Gonna keep this PG and say "no cheese".

                2. Porthos Aug 24, 2013 01:53 AM

                  I'll play.

                  I think I can make it 3 of a kind.

                  Stay tuned.

                  1. Porthos Aug 24, 2013 12:02 PM

                    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
                      JAB Aug 24, 2013 12:45 PM

                      Thanks, strong OC hounding neighbor.

                    2. Porthos Aug 25, 2013 12:46 PM

                      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
                        ipsedixit Aug 25, 2013 04:13 PM

                        Lets aim for a straight flush.

                        1. re: ipsedixit
                          l
                          linus Aug 25, 2013 04:33 PM

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

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