99% Food 1% Skin

Mandarin Buffet and Tea

In Books, Eating Out, Food, Food Media on September 13, 2013 at 12:33

Doof Out

My last hurrah before starting detox last week was going to Mandarin Buffet and Grill.

It was the Chinese me realizing that I could not have soy sauce for many weeks.

I did not give much thoughts to All-you-can-eat Chinese Food Buffet before.

Since Mandarin Buffet has opened its door, I have been back quite a few times.

The visits usually coincided with my Americanized Chinese Food cravings.

Lunch for about $10, the food is decent.

The restaurant charges a higher price for dinner, but they incorporate seafood dishes at night.

What I love is that they have a large variety of food.

An appetizer bar usually with some salads: lettuce greens, cold tofu, seaweed salad etc.

Sushi bar with lots of rolls (too many of them have cream cheese).

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Mongolian grill type bar with self-serve meats, vegetables, noodles and sauces where the cook will make the dish for you behind the grill.

Hot entrée with meat and vegetables, soups (usually 4 kinds), rice, noodles, a few steamed dim sum and usually a few American food such as fries, pizza, garlic toasts.

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For desserts: self-serve soft serve machine, strawberries or marshmallow for chocolate dip, cakes and fruits.

It is safe to say that most everyone can find something to eat there (as long as they are not on my detox diet).

They are doing brisk business, so most food at the Buffet bar stays hot and dishes turn over quickly.

My specific mission there:  satisfy craving for hot and sour soup (vegetarian).

Then, I went for salt and pepper chicken wings (they did not have that for my last hurrah.  A little disappointed.  However, they made salt and pepper tofu which I also love).

Then, I picked out broccoli from either the orange chicken or General Tso’s chicken and from the broccoli beef.

Filled up the rest of my plates with dishes like eggplants, fried rice noodles, stir fried Bok Choy and little bit of other hot dishes if they looked good!

Mandarin Buffet & Grill on Urbanspoon

Doof Media

Tea: A global history by Helen Saberi

So much to learn from this book!

The book is broken down by regions in the world.

Chapters devoted to China, where tea was originated.

Followed by other Asian countries that had tea steeped deeply in their culture such as Japan, Taiwan, Korea.

It talked about how tea traveled through Silk Road and Tea Road to the Mediterranean, Russia, Middle East.

Importation of tea into Europe, America and India.  The history of tea crop in Sri Lanka.

Teas were prepared differently in different parts of the world.

For example, most striking to me was that tea was prepared with milk, butter and salt in Tibet with a churn.

I did not know that the words “tea” and “pekoe” were phonetically Chinese!

In both Cantonese and Mandarin, the word for tea is “Cha”, which is closer to “Chai”.  I have always thought that “tea” was an English invention.

Turned out the word was based on Fujian dialect “teh”, and it was a word that I grew up with!

The book also contained information on tea tree types; the processing technique for tea leaves yielding the different types of teas such as oolong, white tea or scented tea such as Jasmine.

At the end, the book contained several tea recipes.  From the preparation of Moroccan tea (tea with mint) to tea jelly, green tea ice cream and Chinese tea eggs.

I am going to make the tea loaf (tea, orange, cinnamon and raisin) after detox!

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