10 Steps to Remember When Eating at a Chinese Restaurant

17810 Steps to Remember When Eating at a Chinese Restaurant


Chinese food appeals to many of us because it is tasty and relatively inexpensive. We are also under the impression that Chinese cuisine is healthy as it includes large portions of vegetables and low amounts of fat. That’s true when the dishes are prepared the traditional Chinese way in China. But American-Chinese restaurants have modified their food for American tastes and as a result, it is not as healthy as the traditional one. Western Chinese restaurants offer appetizers, fried rice, meat rolled in butter, and sweet sauces among their “goodies”. And to top it all, the portions are much larger than the ones served in mainland China. That’s why, having all this in mind, if you want to eat healthy at a Chinese restaurant, you have to choose wisely.

1. Start by choosing a good restaurant

When you are in the mood for Chinese food, avoid the typical Chinese restaurant where you can eat as much as you want for a fix price. Chances are you may not want to leave the restaurant until you feel you got your money’s worth. Unfortunately, if you do so, the restaurant will get your money but you will get the calories. Not a win-win situation. Instead, go to a restaurant where the waiter takes your order.

2. Start with a soup

A smart move when eating at a Chinese restaurant is to order a soup. Two advantages: first, less overall fat in your meal and second, the soup broth will fill you up. This translates into eating less when the waiter brings the main course.

By starting your meal with an appetizer you may ruin your goal of calories, carbohydrates, fat, etc. Pork ribs, egg rolls, fried wonton and any other fried foods are high in fat, sugar, and calories. If the waitress brings Chinese fried noodles to keep you busy until the food is served, put them aside or ask her to remove them from the table. Instead, you can kill time while you wait for the food by drinking Chinese tea. No calories there unless you add sugar.

3. Choosing the main course

When choosing the main course look for dishes that are abundant in vegetables and have small portions of meat. You can reduce calories by choosing seafood or chicken instead of choosing beef, pork, lamb or duck.  You can also order two dishes: one that has meat as the base and one that is mainly vegetables such as green beans or spinach and mix them.

4. Avoid fatty dishes

Read the menu carefully and avoid for the fattiest dishes. Some words will give you a clue: beef rolled in butter or breadcrumbs, crunchy pork, etc. Find out if the meat was fried before being sauté with the vegetables. If that is the case, ask if they can sauté the meat you have chosen instead of frying it.

5. Watch out for hidden carbohydrates

Sweet and sour sauces as well as other typical sauces of the Chinese cuisine are full of carbohydrates and if you are diabetic, they can raise your blood sugar. Sugar and starches keep adding carbohydrates to many main dishes. You will also find carbohydrates in the corn flour used to thicken sauces and in the ingredients used to marinate the meat. Read the small print and ask a lot of questions to the waiter.

6. Be careful with the rice

You know that at a Chinese restaurant, you are going to be served a big bowl of rice and as you may be aware, rice contains many carbohydrates. Avoid fried rice and regular soy sauce to flavor it; you will end up with a lot of fat and sodium in your meal. If possible ask for brown rice which is rich in fiber. If they don’t have it available, hold the rice. Remember that a cup of rice has at least 45 grams of carbohydrate.

7. Reduce the salt

Order dishes with light sauces, not too thick. If you need soy sauce ask for the low sodium version and mix it with steamed brown rice, not with fried rice. To add flavor to your meal you can add some hot sauce; it has less sodium and less calories.

8. Share the dishes

If you have company, order one main dish, a soup or aperitif and some rice. Then, share it.

9. Eat with chopsticks

Eat your meal with chopsticks. If you are as skilful with them as I am, they may slow you down. But don’t worry because as everything in life, it has a positive side: you will probably eat less. Don’t fall into the temptation of asking for a fork and a knife; you may regret it.

10. And for dessert…

As for dessert, order fruit and never mind the ice-cream with sugared walnuts which I know by experience it is hard to resist. But if you have followed the above recommendations, you will feel pretty good about having eaten a healthy meal. So, why ruining it?

Workout and Fitness Meals

177You don’t should be an asset administration professional to realize that time is the most significant limited asset that you have. What’s more, as you surely understand, there’s an exceptionally restricted measure of it to go around. So in case you’re savvy, you’ll make sense of approaches to get the best profit for the speculation of your time. While this might be very much perceived and connected in numerous parts of advanced life, it befuddles me with reference to why individuals appear to disregard this with regards to their activity preparing. From what I see once a day, it’s reasonable to me that the vast majority in the gym are squandering their time venture. They’re spending valuable hours occupied with quality or perseverance preparing programs that yield practically no outcomes?

Need evidence? At the point when was the last time somebody in your exercise centre gained any discernible physical ground? Actually, when was the last time that you gained any huge physical ground? Exercise preparing can possibly yield tremendous profits for any given time speculation. Is it safe to say that it isn’t a disgrace that the vast majority never see this greatness of return? In spite of this disillusioning the truth, I’m here to let you know that trust is not lost. Truth be told, there’s a simple approach to benefit from your venture. In many cases the activity is not the issue. The issue is that individuals neglect to put workout meals Toronto into their diet, in blend with activity, yields the greatest returns.

They’re purchasing the truck without the steed, the lemonade stand without the lemonade. They’re investing their energy concentrated on just the activity program while overlooking the significance of a sound healthful project. In this article today, I mean to concentrate on what is, as I would see it, the most essential part of activity nourishment – eating amid the post-workout period. The learning of how to eat amid this the reality of the situation will become obvious eventually your endeavours in the gym and yield the greatest profits for your time venture. Exercise, both quality and continuance preparing, is in charge of innumerable wellbeing and tasteful advantages. However the activity itself is a noteworthy physiological stressor. Seen manifestations of this “anxiety” are frequently gentle and incorporate muscle soreness, the requirement for additional rest, and an expanded ravenousness.

These side effects let us realize that the activity has exhausted the muscle’s fuel assets, brought on some minor harm, and that the muscle need recharging and repair. While the words consumption and harm may seem like negative things, they’re not on the off chance that they just stick around for a brief timeframe. These progressions permit the muscle to adjust by showing signs of improvement at the activity requests set on it. Well, if you desire to have fit body and healthy mind, you should look for fitness meals Toronto. Today!

Savory Chili Recipes for Main Course

98Everyone loves a spicy dish to eat for lunch or dinner. Fussy eaters will find the interest to finish their meal if the dish is appetizing and delicious. Hence, you should make a delightful treat that comes with a truly satisfying taste. If you have finicky children who take long to eat, you should consider preparing a spicy dish. For instance, chili recipes make a fabulous dish to entice your children and other fussy eaters. Aside from the great taste of the dish, everyone will love the nutritive value of the chili. The combination of the other ingredients gives the chili dish the exciting savory aroma and an irresistible taste that everyone would love. Hence, the dish is certainly worth a try.

Here is a truly scrumptious recipe for chili that comes with pinto beans. You should try making the dish for a healthy main course or as a heavy snack. You will love the ease in making the recipe; moreover, the simple cooking procedure makes the dish ideal for any amateur cooks.

Chili Pinto Bean
Chilies are ideal to mix with different ingredients such as pork, pepper and beans. This particular recipe is a great treat because the whole procedure in cooking takes only a little less than an hour. Thus, you should try preparing this pinto bean dish for a quick lunch or even as a heavy and nutritious snack.

8 oz. dried beans (pinto)
2 to 3 cans (14 oz.) of diced tomatoes
3 pieces of seeded and sliced green bell pepper
2 tablespoons of vegetable oil
4 cups of chopped onions
3 cloves of garlic, minced
1/4 cup of chopped fresh parsley
3 tablespoons of butter
3 pounds of ground beef (lean)
1/4 cup of chili powder
Black pepper and salt
1 teaspoon of ground cumin

Pour the beans into a bowl and rinse them. Then, put some more water and keep the beans refrigerated overnight. Afterwards, drain the beans and put them in a large kettle. Add in more water and boil the pinto beans. After a few minutes, you can reduce the heat and let the mixture simmer. Once the beans are tender, add the tomatoes and reduce the heat. Simmer the mixture for another 4 to 5 minutes. Then, turn off the heat and set aside.

Next, heat the cooking oil in a medium skillet. Put in the bell pepper and onions and cook for minutes until the ingredients become tender. Mix in the garlic and the parsley. Stir the mixture for a while and reduce the heat.

Use another skillet to melt the butter. Next, brown the ground beef and stir. When the beef is brown, place it in the large skillet with onions and bell pepper. Put a small amount of chili powder and continue cooking for 10 more minutes. Put the mixture in the kettle and add some salt, cumin and pepper. Cover the kettle and simmer the mixture for a few more minutes. Remove the cover and cook for 10 more minutes, with the kettle uncovered. Afterwards, remove the dish from heat and serve in bowls.

This pinto bean recipe with chili is ideal when served with rice or bread. The family will surely appreciate the wonderful taste of the dish. Hence, try cooking the recipe now for that truly tasty treat for everyone.

The Origins and Importance of Main Courses

97For those influenced by European culture, the main course, (known sometimes as the entrée in North America [but not elsewhere]) is typically the most important course of the day’s most important meal.

In a European-style formal meal the main course is the primary or featured dish on the menu of a multi-course formal meal. Typically the main course is the most complex and substantive dish on the menu and typically features meat or game with vegetable and starch accompaniments.

In formal dining the preceding courses act as a way of preparing for and leading up to the main course which is considered to be the gastronomic apex of the meal. The succeeding courses are intended to calm the stomach an the senses after the main event.

In restaurant dining the main course is typically preceded by a light appetizer a soup or a salad and followed by a dessert or a cheese course. However, a structured formal meal can contain many more courses than this. An example might be a fruit course followed by a soup then a salad, a fish course, the main course, a sorbet then the dessert then a cheese course and finally coffee.

Extended dining was probably developed by the Etruscans and from there the practice travelled to Greece. However, it was the Romans who began splitting this extended dining experience into separate courses and it was they who first introduced the main course (the Primae Mensae in Latin) which was preceded by several starter recipes (gustatio) and followed by desserts (secundae).

The Romans introduced this dining method into Gaul (now France) and by the Middle Ages it had become standard practice in French cuisine to divide formal meals into different and successive courses. As French cooking methods pervaded the courts of Europe this formal eating system became the epitome of dining and forms the basis for our formal dining systems even today. If should be noted, however, that the entrée (literally entrance) was the starter or appetizer in formal French dining and this is the sense in which this word is used everywhere but North America even today.

Below is a classic Roman Primae Mensae recipe for:

Pork Chops with Sauce


750g pork chops
100ml white wine
4 tbsp liquamen (fish sauce, use Thai fish sauce)
4 tbsp water or broth
4 tbsp cider vinegar
4 tbsp olive oil


Heat a frying pan, add a little oil and cook the pork chops until they are nearly done. Set the chops aside and clean the pan.

Add the remainder of the ingredients to the cleaned pan and place the chops in the liquid. Bring this to the boil and continue cooking the chops, turning them occasionally, until they are done. Place the chops on a the plate and cover with the sauce.

Serve with steamed leeks and fried squash.

A Complete Dinner with Delicious Chicken and Rice Sides

176When it comes to dinner, people always seem to be most excited about the main course and often specifically on the central source of protein or component in the dish. Think steak, chicken breast, lasagna, salmon, etc. We feel that the side dishes, however, may often be overlooked, though they most certainly shouldn’t be. You see, exciting recipes like inventive rice sides can make a great dinner even better and also conveniently double as a main dish when prepared properly.

You can cleverly turn any rice or chicken side dish into dinner’s main attraction by increasing the volume that’s normally prepared and garnishing the recipe as you would with any main course. Here are some terrific examples of rice and chicken sides that easily fit the bill of a tasty and filling main dish.

Cheesy Fiesta Chicken

This flavorful combination of chicken, black beans and rice would complement any Tex-Mex meal as a complementary side dish but by topping the dish off with fragrant chopped cilantro and serving with warmed tortillas, this Cheesy Fiesta Chicken morphs into a delicious main course.


  1. 1 package Chicken flavored Rice Sides
  2. 1 cup frozen corn kernels, thawed
  3. 1 can (15.5 oz.) black beans, rinsed and drained
  4. 1 Tbsp. vegetable oil
  5. ¾ lb. boneless, skinless chicken breasts, thinly sliced
  6. 2 slices white American cheese, torn into pieces


  1. Prepare the Rice Sides according to the package directions, then add the corn and beans.
  2. Cook the chicken in oil over medium-high heat until thoroughly cooked.
  3. Serve the rice topped with the chicken and cheese.

Arroz Con Rajas

The next time you’re in the mood to treat your loved ones to a Latin inspired meal, whip up this delicious rice side that’s flavored with Chicken Bouillon and features roasted poblano peppers and corn. Though this Arroz Con Rajas recipe could be served alongside a protein, it also makes a fantastic and complete meal when presented in a fun tortilla bowl that is accompanied by a ‘salsa bar’ offering shredded lettuce, sour cream, and any other tasty toppings you have on hand.


  1. 4 Tbsp. vegetable oil, divided
  2. ½ medium white onion, finely chopped
  3. 2 poblano peppers, roasted, skinned, seeded and cut into thin strips
  4. 1 clove garlic, finely chopped
  5. ½ cup frozen corn [or drained canned corn]
  6. 1 cup uncooked regular or converted rice
  7. 2 ¼ cups water
  8. 1 Chicken flavor Bouillon Cube


  1. In a 4-quart saucepot, cook the onion in two tablespoons of oil until tender. Add the peppers, garlic and corn and heat through.
  2. Heat the remaining tablespoons of oil and brown the rice until it’s golden. Add the water, Bouillon and onions to the pot and bring the contents to a rapid boil before reducing the heat and allowing to simmer until the rice is fully cooked.

Asparagus Risotto with Chervil

Chervil is a variety of seasoning that’s related to the parsley family. It has a mild, anise-like flavor that adds a distinct fragrance to recipes. Here, it is used to spice up a great risotto that when served with hot, crusty bread, makes a delightful main course.


  1. 14 ounces asparagus
  2. 1 tub Homestyle Chicken Stock
  3. 4 cups water
  4. 2 Tbsp. olive oil
  5. ½ onion, finely chopped
  6. 1 ½ cups uncooked Arborio rice
  7. ¼ cup dry white wine
  8. 2 Tbsp. grated Parmesan cheese
  9. ¼ cup spreadable butter
  10. 6 sprigs fresh chervil [or fresh parsley]


  1. Trim the asparagus tips and cut the stems into ¼-inch slices. Stir the Chicken Stock into hot water and set the mixture, along with the asparagus tips aside.
  2. Cook the onion in oil until colored, then stir the rice into the saucepan and cook, stirring occasionally for approximately one minute. Add the wine and stir for another minute.
  3. Add enough Stock to cover the rice and bring the contents of the pot to a boil over high heat, stirring frequently and incrementally adding more Stock. Do this until the liquid has been absorbed, which should take approximately 25 minutes.
  4. Add the asparagus during the last five minutes and fold in the Parmesan cheese, spreadable butter and fresh chervil.