N********n
发帖数: 13236 | 1 中国有句老话：食色，性也，对小小人来说，没有老婆的地方就是地狱，所以他义无反
顾的离开了苦心经营了5年但是没有一个mm上当的芝加哥，move on 去下个倒霉城市重
新开始。
而对满足人生第一需求交配繁衍需求的人来说，美食必然成为第二个考虑因素：
China's enclave in Canada
You'll get the best of Chinese food in Richmond
By Steve Dolinsky, Special to Tribune Newspapers
12:00 a.m. CDT, June 12, 2014
RICHMOND, British Columbia —
If you close your eyes at the Sea Harbour Restaurant for just a few moments,
you could swear you're in Hong Kong, as servers and customers exchange
rapid-fire Cantonese. When you open them, it's as if you've been teleported
to the Pearl of the Orient; you're planted firmly in a bustling, modern dim
sum restaurant, seated beneath ornate chandeliers at gold cloth-covered
tables. The aromas of steamed shrimp and barbecued pork simultaneously
assault your olfactory nerves.
Surprisingly, this scene unfolds daily in western Canada, some 6,000 miles
from Hong Kong. Just 20 minutes south of Vancouver by the incredibly
efficient SkyTrain, the suburb of Richmond, known to locals as the "Golden
Village," is where Hong Kong expats have been emigrating to since the 1980s.
What Monterey Park is to Los Angeles, Markham is to Toronto and Flushing is
to New York City, Richmond is to Vancouver. It has become a key entry point
, albeit further from the city's core, for Chinese immigrants hoping to
start new lives.
Lower rents and a customer base that speaks Cantonese don't hurt. While
Chinatowns in cities such as Toronto, San Francisco and Vancouver have
become aging tourist attractions, these newer enclaves are attracting second
-generation restaurateurs with a taste for modern Chinese creature comforts.
Richmond officials claim that more than half of their city's 800
restaurants are Chinese.
Which leads me to Sea Harbour. Located across the street from the massive
River Rock Casino, which looks like a Pacific Northwest hideaway for a Bond
villain, the sounds and smells instantly take me back to Hong Kong's Central
District.
"The crowd here is very Chinese money. They love to spend," says Lee Man, a
food writer for Vancouver Magazine and a judge for the local Chinese
Restaurant Awards, which have become more significant in some ways than a
Michelin star. "It's not uncommon to hear how someone wins big at River Rock
and drops $10,000 here."
Man orders the predictable har gao (shrimp dumplings in translucent rice-
flour wrappers) as a "barometer" dish. They're much bigger and plumper than
what I've had in most U.S. dim sum joints. Then come wedges of fried pumpkin
, coated in salted duck egg yolks, and a pliable garlic chive dumpling with
scrambled egg and earthy mushrooms sealed in a see-through sticky rice skin.
Like several dishes here, they are delicious hybrids of Chinese culinary
skill and British Columbia terroir.
"Richmond sits at the mouth of a river delta, just like the Pearl River in
China," Man says. "It's a very fertile part of B.C. The clientele here is
more open and wants a local version of Chinese food."
You almost need to speak Cantonese, as Man does, to be a food writer with
any credibility in Vancouver.
Earlier in the day I meet with Stacey Chyau, a local consultant for Tourism
Richmond, who helps me navigate the Hong Kong-style breakfast menu at Lido,
wedged, like almost every restaurant in the Golden Village, into a strip
mall. We nibble on warm, yeasty "pineapple buns," which resemble the tops of
the tropical fruit. They're split in half and stuffed with a pat of butter.
Then there's a Lincoln Log stack of youtiao, the long Chinese crullers,
which we dip into crocks of warm, scented almond milk embedded with lotus
seeds.
A few blocks away, she guides me through Yaohan Centre, a massive grocery
store-meets-food court, where she introduces me to one of her childhood
snacks from Taiwan: made-to-order sticky rice rolls filled with an
assortment of pickled vegetables. There also are bubble-tea shops, barbecued
ducks hanging from windows and freshly made noodles in four colors stacked
next to giant steamed buns made to order. Everywhere I look, there is
something more delicious than the next vying for my rapidly decreasing
stomach space.
We walk next door to Rainflower, another elegant dim sum palace where the
chairs are covered in gold fabric and the servers wear black ties and vests.
We order so pei char siu bao, a sugar-topped, steamed yeast bun filled with
barbecued pork that I've been searching for since my Hong Kong trip last
year. It's delicious.
Later that day I meet Man at another strip mall that generously can be
described as well-worn. We step inside the Golden Paramount, which looks
better inside than out. Man says it's more family-friendly, and, unlike at
Sea Harbour, the chef is a woman.
"The food is more delicate here, not as showy, and it's all made to order,"
he reassures me. "Word of mouth keeps this place busy."
We devour the most famous item: a sticky rice flour dumpling filled with
sweet, local Dungeness crab and pork. We also dig into pan-fried sticky rice
as well as bite-size hunks of fried eggplant crowned with steamed fish
cakes.
For dinner, we meet a mile or so away, but in terms of cooking it's a
thousand miles from Hong Kong. Suhang has a reputation among locals as being
one of the best Shanghainese restaurants in the area. Every customer is
Chinese, and I let Man do the ordering/negotiating. The barometer dish here,
of course, has to be xiao long bao, the prized soup dumplings from the
north. Our bamboo steamer arrives with six piping hot, pleated packages,
each the size of a golf ball. Man watches me, to see if I know what I'm
doing. I carefully remove the plump package from the steamer with my
chopsticks, setting it onto my spoon; I bite a hole in the top of it, suck
out the meaty rich juice, of which there is plenty, then add a few drops of
ginger-flecked soy/vinegar and devour the rest. I think I pass the test,
while the barometer has been set at an absurdly high level. These are the
best soup dumplings I've had in quite some time.
Arriving next is 8-Treasure duck. Roasted, deboned and flash-fried, it's
stuffed with eight grains (eight being a lucky number), including sticky
rice, millet and ginkgo nuts. The fact that it's an overstuffed, whole bird
represents good beginnings and endings as well as prosperity, Man explains.
I know what he means. After a day that began and ended this well, I'm
feeling a little overstuffed too. | j***p
发帖数: 4 | 2 温哥华附近的列治文，多伦多附近的马克汗，都成中国住美分部了。
英文评论的中餐，永远是一股番茄酱的味道。
真正的感觉那种生活，早就不只是吃了。从装修到足浴，新鲜玩意儿一般比中国晚一两
年吧。只是最近大量中国的热钱进来，物价涨得快了点 |
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