Off The Menu

From ChinA
with love

China's cuisine is steeped in ancient and rich traditions. With delicacies derived from the tastes of so many regional influences, flavours come in a wide variety. Of course there are the four basics that Chinese cuisine is famous for balancing: salty; sweet; sour; and spicy. But there are so many more layers to this complex culinary tradition. Aromatics, hints of smoke, fresh, bold spice combinations and of course a medley of textures tantalize the palate and delight the senses.

Chef Shao Dong Ren from Sichuan, China is excited to share his passion for Chinese cuisine. He studied cooking for 18 years and then cooked in China for 30 years before coming to Saskatoon. During his time in China he had the pleasure of cooking in Beijing, Shanghai, Sichuan, Hangzhou, Shenyang, Fuzhou, Xi'an, and Chengdu.  His travels gave him the unique opportunity to learn the different techniques and unique dishes of each region. Shao has created his own style of cooking that borrows elements from the many regions of China to create dishes unique to him. Join us and let your taste buds soar with delight as we explore China's enticing culinary traditions!

The Menu

Allergies and Intolerances

This Menu Contains

• eggs
• gluten
• meat products

• soy 

Please Note: We are experiencing some problems with this page and will re-introduce the missing content shortly!

Century Duck Egg  

This traditional Chinese delicacy has been enjoyed since the Ming Dynasty. The process involves encasing eggs in a mixture of clay, salt, burned wood ash, lime and sometimes strong black tea. The whites take on an obsidian-like colour, with a firm, gelatine-like consistency. The yolk itself feels like a firm, creamy cheese. We're certain that you'll find the subtle, earthy flavours to be delicious. These preserved duck eggs were imported from China. They are served over  Chinese style tofu with a smokey, chili-based sauce and topped with lots of green onions. Expect to taste lots of garlic, and a bit of vinegar is used to brighten the flavours. 

Bìfēngtáng Eggplant 

Chinese eggplant is covered with minced pork, then battered in an richly textured and seasoned batter then served over a bed of bread of breadcrumbs. This dish is a carnival of texture! Creamy eggplant against a firm batter sitting atop extra crunchy, golden breadcrumbs.   This is a salty and spicy dish with lots of toasty flavours.   During our tasting people loved it so much they found themselves eating the breadcrumbs with a spoon, and wishing they could buy it by the jar!

Fun Fact! "Bi Feng Tang" is a form of boat shelter found in Hong Kong, used to protect boats during hurricanes and typhoons. This translates to "covered area to avoid the wind."  Hong Kong fishermen invented a similar dish, in which the main ingredient (such as eggplant) is covered in a mix of panko, dried shallots, and sesame seeds. The  result is a mixture that resembles breadcrumbs. (credit robertyu.com)

Bìfēngtáng Eggplant 

Chinese eggplant is covered with minced pork, then battered in an richly textured and seasoned batter then served over a bed of bread of breadcrumbs. This dish is a carnival of texture! Creamy eggplant against a firm batter sitting atop extra crunchy, golden breadcrumbs.   This is a salty and spicy dish with lots of toasty flavours.   During our tasting people loved it so much they found themselves eating the breadcrumbs with a spoon, and wishing they could buy it by the jar!

Fun Fact! "Bi Feng Tang" is a form of boat shelter found in Hong Kong, used to protect boats during hurricanes and typhoons. This translates to "covered area to avoid the wind."  Hong Kong fishermen invented a similar dish, in which the main ingredient (such as eggplant) is covered in a mix of panko, dried shallots, and sesame seeds. The  result is a mixture that resembles breadcrumbs. (credit robertyu.com)

Xinjiang Chicken With Handmade Noodle
 

A whole chicken is stuffed with freshly handmade noodles and then cooked. The chicken is cut up into small, bone-in pieces that are served in a pool of sauce with the noodles on the side. This gravy-like sauce is made using fennel, cinnamon, anise, onion, ginger, soy, and cooking wine, among other seasonings. Mixed in with the chicken and sauce are soft potatoes, Wood Ear mushroom, and green onions. The broad noodles are unlike anything we've had before; it was love at first bite. Pillowy soft and silky smooth, we just couldn't get enough of them.

Fun Fact! Xinjiang is a province located in the northwestern part of China. This region is home to a number of ethnic groups and therefore has a unique cuisine. This is a dry and mountainous region, covered with deserts and grasslands. It contains land that is geographically the farthest from the ocean of any place on Earth, and is considered one of the last places on Earth to see human activity.

Xi'an Stuffed Chinese Pancake with Pulled Pork.

These are a popular street food across China, made in a variety of different styles. These were very much like a bun cooked in a pan, with a nice crispy outside layer. The pulled pork is tender, in a lovely soy-based sauce that uses cinnamon, fennel and ginger sauce.

Fun Fact! Xi'an is a large city in central China. It is one of the country's oldest cities with activity dating back 6,000 years. Xi'an was the starting point of the Silk Road, an ancient network of trade routes that connected the East and West and affected the development of many cultures. It is also the location of the famous Terracotta Army.

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About Culinary Slut

We are not professional chefs, nor are we professional food reviewers. We are, however, food obsessed. Food is more than fuel; it is tradition, history, family, celebration. It brings us together, it reflects the world we live in and where we came from. In many ways, food defines communities and our cultures. It can be creative, joyful and comforting. Food is life.   

We come from humble backgrounds and that allows us to appreciate humble noshing; at the same time
, we have achieved some small measure of success that allows us to travel and gives us access to culinary artistry. We both come from cultures where food is central to community and family and is symbolic of friendship.
 

You will not find negative reviews on Culinary Slut. While we may poke fun at times, it is as much at ourselves for risking food that we know is not haute cuisine as it is at the food itself.  If we don't like something, we just don't post about it. Instead, we’re here to have fun and share our wonderful experiences with you.

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