HOME > Chowhound > Los Angeles Area >

Discussion

This is pretty good

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
  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.

                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.