| Questions | Answers |
|---|---|
| Is uneaten food ever recycled back into the buffet? | OH GOD! Sadly, yes! After working at some places long enough, since workers eat off of the buffet as well, you learn to spot what's left from the day before. For example, left over chicken wings are soaked in water over night, fried again the next day and brought out during busy hours to mix in with fresh ones. Re-fried wings are darker in color. |
| Not all of them recycle food, and those that do select those that can be easily re-cooked. The last place I worked at doesn't save anything at all, it's owned by a family who isn't so greedy like many other owners. | |
| Oh! Forgot one other disgusting practice. When the owner decides to do this they are seriously the greediest bastards in the business. In restaurants that recycle food, they often keep the meat, grind it up and make them stuffing for another item. Here's the nasty bit, some of these places pick out meat from the plates after the tubs are carried into the kitchen. I've never worked at a place that do that, but heard the story from a co-worker who had. I've since been avoiding anything stuffed at Chinese restaurants. | |
| Why do they soak them in water overnight? Is that so they aren't dry when they re-fry them? Cos I'm just thinking that wings soaked in water would splatter like hell once they hit the deep-fryer. | Yes, to keep them from getting too dry. The deep fryer is at very high temperature, sure it will splatter but all that water evaporate quickly. |
| Are health code violations common across all Chinese restaurants? In my area it seems like at least once a year a restaurant closes down because of it then reopens under a new name with the same management. | All the restaurants I worked at have violations here and there, many would definitely close down if the inspector show up in the middle of the day. Strangely enough I rarely see the inspectors showing up even though we regularly receive threats from unhappy customers. |
| A lot of the processed food are put in the container and left somewhere on the kitchen floor (either to cool off, marinate at room temp, or simply for convenience), often without covers. Workers walk around, water splash up from the floor as they walk by. If an inspector really cared they can swab a food container in the kitchen and there will be a lot of bacteria, things are hardly washed, rinsed at best. There are things I don't eat in the buffet because I know how they are made. | |
| There are things I don't eat in the buffet because I know how they are made. | Anything stuffed. One item comes to mind is the lobster roll (fried rolls with meat stuffed inside), you can't be certain if the meat is clean. |
| Food on the floor uncovered? That seems like a relatively easy thing to avoid for potentially making someone very ill. I now sincerely wish Chinese food wasn't so damn good. It's basically impossible for me to remove it from my diet at this point. | Covering something is another step you have to spend time to do, isn't it? Remember when I talked about convenience? |
| Can you give a phonetic annunciation for Tsao? I have heard it called "T-so" or "Sd-ow" and just plain "So" Help a Caucasian out with this so he can order more confidently. | "Taw" |
| Well fuck, I guess people that work at chinese restaurants probably know how to interpret a wide variety of mispronunciations? | Well, there aren't other dishes that start with "General", even heard people call it general chicken before. |
| Not to get all rascist or anything but are you asian yourself? I tried to apply for a job at a chinese restaurant and they wouldn't let me because im white. | Not racist at all! I am. They don't usually hire non-Chinese mainly because of language barrier. As you can see they communicate in their native tongue and commonly they are not fluent in English. Secondly, they don't want to hire someone who might report them to the authorities for the things these places typically do (eg. false reporting revenue). And yes, I do speak Chinese. |
| 你看得懂吗？ | 你说呢？ |
| In my area they hire whites to the delivery. | Have seen that, sometime places even have white people answering the phone, they likely got the job through connections. |
| Yeah, it also isn't just white people that are banned. I know in my area all the restaurants are from different parts of China and have a different dialectic, so they will only hire Chinese from their region. | Correct! Chinese DO indeed discriminate among their own people. |
| What's the most unsanitary thing you have seen? | When you stir-fry things, there will be times when a thing or two fly out of the wok when you are flipping them, sometimes they are right on the range, sometime they are on the floor, those things WILL go straight back into the wok. I've seen the chef pick up stuff from the floor and throw it back into the wok way too many times. |
| Also do you have any opinion on customers who go straight for stuff like crab legs and shell fish and load up platefuls of it (like are these customers frowned upon, are they stereotypically Chinese)? | As far as people who go straight for the good stuff, don't we all? You will get dirty looks when you load up on seafood no matter who you are. I personally go to a casino and pay the good money for the better stuff without getting those dirty looks. |
| I've never been to a casino, what is special about the food there? Is it just the seafood or are there just really nice restaurants targeted toward big spenders. | Luxurious pigging out. |
| What is msg and why is it so bad? | It's a flavoring agent, commonly used in Chinese cuisine and industrial food production. It's bad because many Westerners have found themselves to be sensitive to Mono-Sodium Glutamate (MSG); think about Gluten. |
| If you are allergic to MSG, calling to ask the restaurant if they use it in their food won't help. ALL Chinese restaurants use it, but not all items require it. | |
| Fact: While we are on the topic of allergies. Some restaurants include peanut butter in their Lo Mein. The sauce used to cook Lo Mein is pre-made, about 4 cups of PB in a 5 gallon bucket of sauce, so there is a chance that someone with peanut allergy has eaten Lo Mein containing peanut butter. | |
| Glutamate and gluten are completely different things. The bad rep for msg was some suspected health concerns raised in the 90s, which have since been proven to not be a thing. It acts a bit like a salt, so can dehydrate you. But otherwise you're fine. | I know they are different, I actually did a meta-analysis research project on the effects of MSG. I was just referring to how people are reacting to the discovery of the "supposed" detrimental health effects of MSG and Gluten. People feared MSG just as people avoided Gluten even though they are not Gluten intolerant. Edit: well, I guess I shouldn't have assumed people know what's behind this gluten-free trend, many people who are doing gluten-free diet can't tell you what is it! |
| There is no such thing as an MSG allergy. They only people that claim to have one are hypochondriacs or "Internet health nuts" that don't know what MSG really is. | At least that's what a lot of the research on this topic says, but placebo can be a bitch depending on what you're trying to test. |
| Do you guys make any actual authentic Chinese Food or is it all American Chinese? | Ask any new Chinese immigrants they will tell you they've never had anything in the typical Chinese buffet in the U.S, even if they had something with the same name in China, the American version will be tweaked. There are exceptions nowadays with some new restaurants bringing authentic Chinese food to standing out in the competition. |
| Edit: the amount of sugar required in the typical Chinese buffet food is definitely not "Chinese". | |
| the amount of sugar required in the typical Chinese buffet food is definitely not "Chinese". Ha - you've obviously never been to Shanghai. | Well, I guess I should have said the percentage of dishes requiring large amount of sugar is definitely not "Chinese". I'm not denying that some Chinese cuisine utilize lots sugar, but not all dished they do. In an Chinese buffet, pretty much all items had sugar added. |
| Does your restaurant you work at have authentic Chinese food or is it all American Chinese typical? | And the answer is yes and no. I have worked at many and am not working at one right now. You want authentic Chinese, go to China-Town. |
| I know where it is. I was just asking and was curious. I wanted a straight answer. Thanks. | What do you mean you know where it is? |
| Obviously this is illegal. Do local authorities just overlook a lot of this like illegal immigrant field workers? Is there a known protocol illegals know to follow when the authorities show up? | They run if they can. Couple years back the ICE actually bust into these houses WITH FULL TACTICAL GEAR AND ASSAULT RIFFLES in the morning to arrest workers, some of these houses have kids living in them too, to a point they couldn't book more people into their local office, the bail was like 10k for females, and 30K for males. They made good money doing that for a while. There are states that enforce these laws more, and illegal workers avoid working in those states. |
| Edit: Lots of couples have kids here, they become an Anchor Baby | |
| No matter what I do, I can't get homemade fried rice to taste like the genuine article. Is there a trick that I'm missing here? (Peanut oil? Chicken stock instead of water? MSG?) | First things first, are you certain that your white rice is cooked right? That's the mistake a lot of people make right off the bat. |
| I've always wondered - how much of the buffet items are made from scratch and how many are frozen/pre-packaged and then just fried or heated up before serving? Any specific examples? | Almost all from scratch depending on the which restaurant you go to. The only things I've seen that come in frozen are the fried stuff. A busy buffet sometimes buy Egg Rolls pre-packaged because it's time consuming to make. Onion rings, french fries...everything that's definitely not Chinese is bought in a package. |
| What are some "off menu" items that pretty much every Chinese restaurant makes for non-Western customers. How can I get Chinese restaurants to sell me authentic Chinese food? | There is no such thing, these places would not go through the trouble to serve someone something different. China Town = Authentic Chinese food. Link to www.youtube.com |
| Dogs ? | Not at the Chinese restaurants Americans are familiar with. |
| There are restaurants in some Asian countries that specialize in dog meat, and they farm raise these dogs, just like how people harvest horse meat in some European countries. | |
| If I get an all-you-can-eat Buffet what do I need to stack my plate with the get the most value for money? | Seafood, you get dirty looks when you chow down on plates upon plates of seafood, best bang for the buck! |
| How is the sauce for the basic stir fried vegetables made? I love it as a side and have no idea how to make it at home. Every recipe I find is for something with teriyaki or hoisin sauce. All I want is the clearish sauce used in 99% of Chinese restaurants for the stir fried mixed vegetables. | Chicken stock brought to boil, add salt & pepper, scallions, sesame oil, add corn starch to get the right consistency then cover veggies with sauce. |
| Everything he said..a little garlic and white pepper is good too. | Yeah, definitely forgot about the garlic, toasted in the wok with tiny bit of oil before pouring chicken stock into the wok. |
| With there being so many items on this menu, I suspect most of them share preparation, so its not really that difficult to prepare all of the options? Or do the chefs really have their work cut out for them with so many options? | As far as preparation, things can get very specific for each item, that's why people keep complaining about how they can't replicate something they had at the Chinese place at home. |
| That's good to know, also explains where there is a difference between these otherwise seemingly similar "fast food" Chinese place. So...what's that roasted chicken recipe? | Link to www.reddit.com |
| The sauce used for chicken feet (black beans). What is the recipe? | I've always asked the chef for the recipe for the black beans sauce, but it's a lot of trouble like many other sauces they use, it involves many steps. Cooking at the restaurant is quite different than what online recipes tell you to do, you don't add ingredients as you go. The sauces are made in large amount at a time, and stir-fry is really mixing all the meat and veggies with the sauce after they are deep fried or blanched. |
| I've tried several recipes I found on the net, none of them are like the restaurants. | Edit: I remember one thing that made replicating the sauce difficult is that one ingredient may be the byproduct of some other food they make. |
| Do you work in a Chinese buffet catering to non-Asians or ones that Asians go to? Have you heard of the Zen Buffet chain in Southern California? I'm Asian and it seems Zen Buffet is the only one my family and friends will go to. | The ones I've worked at catered to the general American population. I have never been to CA, so I have never heard of Zen Buffet. |
| Where are the oysters sourced for the oysters with black bean sauce? Why are they always the biggest oysters I've ever seen? They're easily the size of my hand or bigger and Asian buffets are the only place where I see them. | Are you talking about mussels w/ black bean sauce? A lot of people confuse that with oysters. Regardless, they are farm raised, mostly in Latin America (in countries like Guatemala). |
| Where do the desserts come from? All Asian buffets seem to have the exact same desserts. The square of cake with jelly top, the jelly roll, the macaroon, etc. | Desserts are made by dessert factories and sold in brown cardboard boxes. One of the pastry company is called King's Pastry in Ontario, Canada. These companies supply wholesale companies that deal with the Chinese restaurants; a nationwide Asian restaurant wholesale company is called Asian Foods. I worked for a boss that knew the founder of Asian Foods personally, he started the first Chinese buffet in a state, and there were no supply companies at the time so he had to buy everything from a grocery store, that grocery store was owned by the founder of Asian Foods who saw the potential in supplying the Asian restaurant business. |
| Thanks for the reply! Yea, Southern California has lots of Asian buffets where the main clientele are Asians (and Hispanics, but mostly Asians). Zen buffet has the biggest name recognition amongst all the Asian buffets around here. I love Hot and Sour soup (that's how I normally gauge a Chinese restaurant's quality), so I wish I could find a buffet that had a good one. It's always this thickened soy sauce water with random bits of egg and bamboo suspended in it. No, oysters with black bean sauce. They use these giant oysters, spoon on some black bean sauce, and bake. Only 6 or so fit in one of the steam table pans on the buffet, so they're gone in seconds (usually because one person camped out and got all six and the next batch is 30 min away). The crab legs are REALLY salty! I guess that's why. Although, since they charge for soda and Asians don't usually order a drink that costs extra when they go to the buffet. Only the non-Asians will order the $2.39 drink, so that's only 1/4th of the clientele. I wish they wouldn't delay the premium items since everyone ends up camping out for them (and stealing tongs from other stations so they can also be grabbing crab even though they're not first in line). Because it's so rare to have a batch put out, everyone grabs as much as possible as fast as possible. I'm convinced that if they would just keep it continuously stocked, people would just grab what they could eat and they would end up going through less crab in the long run. Good to know about the desserts. I've always wondered about that because every Asian buffet in California has the exact same setup of desserts. Do you guys do the sliced bananas in that fluorescent red syrup? What the heck is that syrup? | Strawberry sauce, that's it, same as those you would put on waffles. Some places even use sauce that has strawberry chunks. You can't taste the strawberry in that dessert? Now you know, make them at home! |
| How common is it for an American to come in who speaks Chinese? Do most Chinese restaurant workers in the US speak mandarin or cantonese, or is it mixed? My mandarin is not amazing, but not terrible either (according to my Chinese friend). If I tried to order in chinese, would they be just be offended? | It's becoming for prevalent with Westerners going abroad to China, for school or business. Most of the restaurant workers speak Mandarin, and this business is dominated by people immigrated from China's Fujian province, the province right next to Taiwan across the ocean. There people came from the City of Fuzhou and the surrounding area, they have their own regional language (people often call it a dialect, suggesting it's a variation of Mandarin, but in reality is a completely different language). They wouldn't be offended, actually a "老外(Lao Why)" (Chinese word for non-chinese person) speaking Chinese is very fascinating to them. |
| Also I remember going to a Chinese take out place near me once and they actually had the chinese catalog for take out restaurants sitting out for people to look at...what is the name of this catalog? Seemed like it was something nationally circulated throughout the chinese take out community. | Pretty sure it's the Chinese newspaper, they often print weekly or bi-weekly so they can get quite thick. |
| Why did no one ask him what he WOULDNT order at a chinese restaurant??? ahhh now i wanna know what i should stay away from... | Anything stuffed. You never know if the meat is clean. |
| GGOP XD thanks. But now I must break up my love affair with crab rangoon sad face | Crab rangoons are fine. It's the stuffed meat that's sketchy. |
| How would I, a college student, get into working part time at Chinese buffets during school breaks? | Are you Chinese? do you speak Chinese? If you are non-Chinese, you better speak Chinese. If you can't speak Chinese, you better have connections with the owner or know people working there. |
| Edit: Chinese buffets really aren't non-chinese worker friendly, plus the hours are horrible. | |
| Yes, I'm American born Chinese. I can speak at a conversational level, but I'm just worried that I wouldn't be able to hold my own in a restaurant setting. | People are very judgmental there, mainly on your efficiency at working this laborious job. Some people are just mean for no reason, keep in mind, many of these workers spend 6 days a week, 12 hours a day working in there, after 10-15 years some of them develop personality problems. I've seen many people like this. |
| Is the iced water at a chinese buffet okay to drink or should I go for something else like hot tea or a Coke? | They are fine, comes right out of the soda fountain, if not, it's just from the faucet. It really depends on if you have a sensitive stomach, if you drink from the faucet at home you'll be fine drinking water at the restaurant; generally you should concern more about the food than the water. |
| Why do all Chinese food come in same cardboard barrels? | Not all, but it's just the way it got started, they keep it the same way to give you that sense of consistency, you correlate consistency with authenticity. |
| How much food do we need to eat at the all you can eat that you guys loose money? | You can't, the whole point of buffet is people with big appetite balance out with people with small appetite, so at the end of the day, they don't really lose money. But if you really want to know how much you personally would get your money's worth, 5-6 plates full should do it for a buffet that costs around 12 bucks (depending on what they serve), or you can do two full plates of crag legs. |
| After working at these restaurants, would you ever take a date to any of the buffets you've worked at? | I would depending on the occasion. Saw some kid brought his prom date to the buffet, both still in their full outfit for the night... |
| Is any of the food really 100% vegetarian? I've been lied to so many times by Asian restaurants. | No. Everything deep fried (even vegetarian) is done in the same deep fryer with the same oil. Some veggie only dishes are deep fried in the oil for a second or two (instead of blanching with water), this process makes the food look better when it's done. The only things I can think of is guarantee 100% vegetarian is the steamed vegetables...well, they are boiled with water, no steaming at all. |
| Edit: example, spring rolls are fried in the same oil as the pork egg rolls. | |
| Why do you work in Chinese restaurants? Are those jobs just easy to get if you are Chinese? Is there something else you like about it? | It all started when I was hanging out at a family friend's restaurant when I was a kid, then I started helping out here and there, nothing seriously; I would some times head over to Blockbusters to play games when I get bored. Then I was looking for a job when I started high school like many other kids, filling out applications and all but none responded. Then the idea of working at a Chinese place began. You don't need applications, you agree to work, the owner agrees to hire, and you start the next day. Pay all in cash at the end of the day if you wait tables. The thing I like about it is I can work whenever I decide to spend my break from school working, I just call the place and ask if they have opening, sometimes they just tell someone else to go on vacation and return when I am back to school, and people who work full time there are pretty willing to leave for a bit since they typically work 6 days a week, 12 hours a day, so they need the break. |
| Edit: the job isn't necessarily easy, you need to work fast and efficient, if you can't do that you'll get fired as fast you can get hired. I actually hate this job overall, you meet so many horrible people, not just you wouldn't want them as your customers but you just wouldn't deal with them in life in general. | |
| OK. This is really late. I love Chinese food, my girlfriend is from mainland China, I can speak like three words of Chinese. And nowhere in all of my compendium of knowledge, either direct or through my girlfriend have I found a good General Tsos's recipe. | The recipe is complicated that's why. People can't make it because it takes so long, even the chef don't make them when they are home. Here is the brief process just to show how time consuming it is to make this dish. I don't have the full recipe though. Batter is made with eggs and other flavoring. You have to add the right amount of everything to get the right consistency otherwise you can't get the right crunch after you fried the chicken. The sauce is prepared separately. Lots of ingredient: chicken stock, soy sauce, lots of sugar, that sugary water inside canned pineapple, ground chilli pepper... Chicken is covered in batter and deep fried, then let to cool. when order comes in, the fried chicken is again deep fried. Then the sauce is brought to boil in a wok, fried chicken is then pour into the sauce and "stir fried", corn starch is then added to bring that sticky, gooey goodness. so yes, all the seasoning is done before hand. |
| How do you make that tasty tasty chicken happen? | |
| Any food that you think is the safest bet at any Chinese restaurants? | The typical fried rice and lo mein, they are simple with few ingredients, there aren't many things you can do with them to be greedy and save on costs. |
| If you're still taking questions, can you tell me some awesome recipes? Or was it all mostly pre-packaged stuff? | Roast chicken: Use chicken thigh meat or breast, cut them into pieces that are about .5-1 inch thick and 3-4 inches wide. |
| For about 3 pounds of chicken: Sauce: Half an onion, 4-5 slices of ginger, 3 table spoons of oyster sauce, 3 table spoons of salt, 3 table spoons of oil, 1 table spoon of pepper, 6 table spoons curry power, 2 table spoons of cooking wine, 1 table spoon of MSG (or not), add hot sauce if you like spicy food. Mix everything together and marinate the chicken in it overnight inside your refrigerator. | |
| Cooking: lay each piece flat on aluminum tray, pop into oven for 45 minutes on 425 F. turn all pieces half way to get them evenly cooked. | |
| *I'm not certain on the proportions, I just eye ball everything when I cook, so all the numbers are just what I think is the amount I add. | |
| Alright wisbucky. Everything you have said has been spot on. Im sure you have seen my other post about me working for chinese restaurants for nearly 20yrs of my life(from delivering, serving, bartending, managing, POS support, marketing, web development etc) What is "the VERY BAD!"? | Have you read the comment where I talked about recycling left over meat from customer's plate for stuffing in a different item (eg. lobster rolls)? |
| Awesome ama, read through the whole thing cause I love chinese food. Hope I'm not too late but how is the beef in all chinese dishes so tender? This has puzzled me for a long time. I'm pretty sure it's flank, and the high heat shock factor in a wok could be it, but very difficult to replicate since you need the special high heat burner. Is there any industry trick to it? | They are kept in a thin batter, pretty much add flour to the beef, provided that there are still quite a lot of moisture on them, add little water so the mixture of beef and batter isn't too dry; you are going for the thin runny, slimy coating over the meat. When it's time to cook, you deep fry them half way done, then prepare the beef however you want in the second half of the cooking process. |
| Edit: oh, pretty sure it's corn starch instead of flour. | |
| Do you have a god recipe for breading? I've tried several and the breading is always falling off, limp and wettish, absorbing too much oil, etc. | I don't have a good recipe for breading. |
| Be honest, would you eat there? | I do, all the time! I go to buffet dates with my friends while I'm not working and at school. |
| Are you talking about a single restaurant? or multiple ones (and how many)? Where are you located? Where any of them better or worse than the others in terms of health and safety? | Talking about my experience working in multiple restaurants, but things pretty much are the same across the country. I'm in the midwest, and I can't name any establishments for obvious reasons, sorry! |
| Can't believe no one asked... At places where both are served, any difference between the buffet food and the made-to-order food? | No difference, the chef just make the small portions for the made-to-order, that's all. |
| Where do they get their cat? | This was an AMA about Chinese restaurants. If you have questions regarding pussy wholesale, you need to consult your mother. |
| How's is General Tso's Chicken really made? | Link to www.reddit.com |
| How do I hook up with one of the Chinese waitresses? | The same way you would any other waitresses if there is no language barrier. |
| Are they careful about the food they serve ? Perhaps if it fell on the floor, do they just pick it up and serve it anyway ? Ever had any incident when someone spit/peed/masturbated in the food ? | Link to www.reddit.com |
| No excrement involved in the cooking process. But, there was this chef who has the habit of picking his nose as he waits for the food to get done, the owner warned him some many times. | |
| Recently went to a hibachi buffet that had a very large sushi bar. I had about 3 plates full of sushi then dessert. If it cost $12 for unlimited food, did I get my money's worth and did the workers hate me? | Around 3 plates FULL of sushi I think you got your money's worth, but also depend on which kinds you had, the raw ones generally cost more because those require higher quality fish. It's quite common for people to have that amount of sushi if they are solely there for that, so waiters get quite used to seeing that, but around 5 plates though...you will get your money's worth and people will hate you. |
| Did you ever work at a restaurant with "yellow" fried rice? | Yes, it's food coloring added after the white rice is done cooking and before it's fried in the wok. |
| Why do you keep working at Chinese resturants? | No other skill set, can't speak the language fluently, and illegal residence status usually put a stop to whatever dream they had before coming to the U.S. |
| Why are so many of the main dishes sweet but the desserts taste bland and sugarless? | Restaurants add as much sugar as they want to their dishes, but they buy the desserts in package. |
| Any warning signs that a place is overall substandard and that they do this type of meat grinding from left overs? I have to admit, I hand't been to a buffet in a while and went to one a couple weeks ago. There just seemed to be a lot of strange things, odd textures and smells that alarmed me. | Trust your instinct, that's pretty much what I do when I eat at a place I don't work at. |
| Anthony Bordain once said a good judge is by checking out the bathroom. If they can't keep that clean, and it's an area open to the customer, than go elsewhere. | Applies for all restaurants. |
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