Chinese Flavors at Big Bowl
People often ask to summarize the difference between Chinese and Thai foods at Big Bowl. China, being a large country with varying climates, has a wide range of unique flavors. Our Chinese recipes typically feature soy, ginger, Shaoxing rice wine, and homemade chicken broth. Try Shanghai Shrimp & Scallops or Ginger Chicken for fine preparations of classic Chinese ingredients. We also serve great sweet and sour dishes; orange chicken, hot and sour soup, sweet ginger shrimp and scallops. All of these dishes require careful balancing of vinegar or citrus juices with sugar and soy sauce. Sichuan flavors rely on chilies; fresh, dried, or preserved in chili paste. Imported from china, Lan Chi Chili Paste is made from fermented chilies and garlic. Blended with soy sauce and rice wine, it adds a fiery kick to Kung Pao Chicken and Spicy Sichuan Beef.
Thai flavors start with the deliciously addictive combination of fresh squeezed lemon juice, fish sauce and chilies. Add fresh toasted and ground spices, coconut milk, and shrimp, chicken or tofu and you have one of our many curries. The Clay Pot Shrimp Panang has been a favorite with our staff since we started tastings for the new menu. It’s loaded with gulf shrimp, grape tomato, bits of Asian eggplant, and Thai herbs in a peanut-coconut red curry sauce. It’s delicious and served in the coolest Asian clay pot. For guests who really want it hot and spicy we recommend one of our hot pepper dishes. Shrimp or chicken are wok tossed with fresh chili peppers, red onions, herbs, and lemon sauce. It’s a favorite of Dan McGowan, Big Bowl President.
