Chinese Restaurant Guide

Century Eggs / Preserved Eggs (’pi dan’ in Mandarin)

Legend has it that century eggs are made by soaking duck eggs in horse urine! The truth is that the eggs are preserved in a mixture of clay, ash, salt, lime and rice straw for several weeks to months. When cooked, the egg white has a gelatinous texture, looks dark brown and transparent, while the egg yolk is creamy and looks grayish-green. Century eggs have a pungent smell and are typically eaten with preserved ginger.

Salted Duck Eggs (’xian dan’ in Mandarin)

This is a Chinese preserved food. It is made by soaking whole raw ducks eggs in brine or wrapped in heavily salted clay for about a month. This results in a very liquid egg white and a bright orange-red, round and firm yolk. Typically eaten with congee, and also used as an ingredient in moon cakes and rice dumplings.

Half boiled egg

Room temperature eggs are placed into boiling hot water and left to cook for 4 minutes. The result? You get a soft and wet egg yolk and white, slippery enough to be slurped down in one breath! Usually served with a few drops of dark soy sauce and a dash of white pepper. A popular breakfast item in Singapore, eaten with toasted bread.
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Green tea offers catechins which have been identified today as the key element in fighting off toxins that would contribute towards leading to cancer. Some people have considered it as something that would simply be relying on fiction or here say but the truth is that herbal medicine will always have their adverse effects and green tea happens to possess them today.

Green Tea Extracts known as Catechins
Green Tea extracts trace their origins in China where most herbal and unorthodox means of medicinal attributes can be found. As it stands today, green tea has taken over a clear lead in trying to develop new means of being able to fight of known diseases such as cancer. Cancer feeds on toxins taken in by the human body and it is thus the duty of catechins to fight of and cleanse the body of such food intake.

Leading Manufacturers and Origins
China leads the race for the development of green tea, mainly because the herbal extracts are immediately available in this part of the world. Japan also has its share of green tea extracts today, making both countries a good source for educating and finding more about this medicinal herb that aims to provide the necessary assistance in the field of cancer and other related diseases harmful to the human anatomy. Read the rest of this entry »

The phrase is a testament to the popularity of Chinese food around the world. Food is an important part of daily life for Chinese people. Chinese not only enjoy eating but believe eating good food can bring harmony and closeness to the family and relationships. Shopping daily for fresh food is essential for all Chinese cooking. Unlike the fast food society of the U.S., the Chinese select live seafood, fresh meats and seasonal fruits and vegetables from the local market to ensure freshness. This means swimming fish, snappy crabs, and squawking chickens. Even prepared foods such as dim sum or BBQ duck for to go orders must gleam, glisten, and steam as if just taken out of the oven.
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Variations on Chinese Cuisine

Have you ever been curious about the difference between Mandarin and Cantonese cuisines? Where did orange chicken and Peking duck originate? How do Sichuan (Szechuan) dishes compare to against Hunanese or Shanghainese? After a while, these regional styles sound like a hodgepodge of chop suey ñ which, by the way, was invented in America, as was the revered fortune cookie. Many Chinese restaurants offer a number of regional cuisines on the same menu, so it is not that easy to distinguish the difference when all dishes are equally delicious. Here is a quick primer on the most prevalent Chinese cuisines found in America.

Canton Cuisine

Cantonese cuisine originated from the areas of Guangdong Province and Hong Kong in southern China. Canton is an old port city that today is referred to as Guangzhou. Dim sum meaning touch the heart, the Chinese meal of small tidbits of food presented on roving carts, began in this region. Freshness is supreme to the Cantonese. Live fish and seafood are held in tanks just before being dispatched immediately for cooking. Cantonese sauces are mild and subtle so as to not overpower the freshness of the ingredients. Popular Cantonese dishes include steamed whole fish, crispy-skinned chicken, shark’s fin soup, and roast suckling pig.

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The Magic Wok, on Exeter’s bustling Sidwell Street, is an excellent place for lunch or dinner in a stylish and informal setting just a few minutes walk away from the city’s main shopping area.
Proprietor/Chef David Jim is proud of the regular clientele base he has forged over the 10 years he has been there and his bar manager Louise has been with him for nine years.
He knows he has regular customers and changes the “Tonight’s Special” menu at £17.90 per person each week, encouraging his diners to discover the true taste of China and Thailand. Chef’s Recommendation Special Set Dinners can accommodate 2, 3, 4, 5 or more persons.
Vegetarians are also catered for and there are a number of English dishes available including fillet steak (£10.90) and sirloin (£8.90), both served with chips and vegetables.

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About the Restaurant

Fullam Chinese Restaurant is one of Barnstaple’s favourite oriental restaurants having been established since 1993.

Introduced in 2006, we invite you to indulge in our new menu. An exquisite variety of Asian cuisines carefully selected from regions ranging from Beijing to Canton, and Malaysia to Mongolia. We created the menu to incorporate your favourite traditional Cantonese cuisines plus additional dishes from across the Far East.

Our cuisine remains the only Chinese Restaurant in Barnstaple to win a North Devon Food & Drink award.

Sample Menu

Crab Meat & Sweetcorn Soup
Classic Won Ton Soup - Traditional Chinese Dumpling Soup

Aromatic Duck Salad
Chicken Satay Chinese
Peppery Baby Corn (v)
Peppery Mushrooms (v)
Chilli & Spicy Mushrooms

Mongolian Lamb
Aromatic Crispy Duck

Classic Beef in Black Bean Sauce - with green peppers
Pineapple Beef - stir fried with pickled ginger
Beef with Broccoli
Chilli & Spicy Beef (hot)
Beef with Three Style Mushroom

Reviews

“The Fulham serves food that was pretty good. Traditional Chinese food. The atmosphere was also great, and plenty of space for you to move around. The waiters were friendly compared to some other restaurants!” - John Kerry, Bideford

“Have visited the restuarant twice - different occassions and both were excellent, value for money, first class service, friendly and welcoming, superb choice of cuisine.” -Mrs M. Jones, Bideford

Please click HERE for contact details.

*from the Fulham Chinese Retaurant website.

In today’s modern Chinese restaurants even a more traditional menu will come with English translations for many of the more common Chinese food terms. It is, however, always handy to have knowledge of some to the basic terms just in case you find yourself in need.

Here are eleven definitions that range from vegetables to duck for some of the more common items found in Chinese restaurants.

Choy = vegetable. Vegetables or Choy are found in many Chinese food dishes. This versatile ingredient can be found in stand alone dishes or accompanied by meat.

Dun = egg and is often found in dishes like Egg Foo Young where eggs or Dun are combined with a wide variety of accompaniments like rice, chicken, vegetables and bean sprouts.

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