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New York's Chinese restaurants

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Atheneum, 1977 - Cooking - 216 pages

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Contents

Introduction
3
Restaurant Listings
11
On Pricing
17
Copyright

3 other sections not shown

Common terms and phrases

a.m. Friday appetizer bamboo shoots BAR Bring BAR Cocktails bean cake bean curd beef beer are served bits Black Bean Sauce bok choy Bowery broccoli brown sauce cabbage Cantonese M ATMOSPHERE chef chicken Chinatown Chinese cuisine Chinese restaurants Chow chunks cooking credit cards crisp cuisine days a week deep-fried delicious diners dining duck Dumplings Eggplant fish fresh Friday and Saturday Fried Dumplings garlic Garlic Sauce garnished ginger green pepper ground pork hoisin sauce Hong Hunan ingredients kitchen meat minced Mott Street overcooked p.m. 7 days p.m. Sunday pea pods Peking pleasant red chilies red pepper roast pork Saturday No credit sauce containing sauteed scallions Sea Bass seasoned SERVICE sesame shrimp Soup Spare Ribs Spiced spicy sauce steamed Style Sunday to Thursday sweet Szechuan Cuisine Szechuan M ATMOSPHERE tables taste tasty tender thin tree ears vegetables waiters water chestnuts week No credit wines

Bibliographic information

QR code for New York's Chinese restaurants
TitleNew York's Chinese restaurants
AuthorStan Miller
PublisherAtheneum, 1977
ISBN0689705506, 9780689705502
Length216 pages
Subjects ›  ›  › 

Chinese restaurants
Cookery, Chinese
Cooking / Regional & Ethnic / Chinese
Cooking, Chinese
Guidebooks
New York (N.Y.)
Restaurants
Travel / United States / Northeast / Middle Atlantic
Travel / United States / Northeast / Middle Atlantic (NJ, NY, PA)
  
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