The contemporary Chinese food we eat today is virtually unrecognizable from the recipes that the first Chinese immigrants in the 1800’s brought to our shore, as signature dishes have undergone a complete overhaul in order to appeal to western culinary sensibilities. Restaurants serving Dim Sum, however, may be the last vestiges of truly authentic Chinese food in North America. Offering a selective spread of Dim Sum dishes and contemporary Chinese food, Golden House Chinese Food Restaurant in Toronto take on Chinese cooking has made it a hit among locals and tourists alike.
Visit Golden House Chinese Food Restaurant
1280 Yonge St
Toronto, Ontario, M4T 1W5
Ginger or ginger root is the rhizome of the plant Zingiber offinale, consumed as a spice, medicine or delicacy. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.
Onion is used as a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food.
The onion plant has a fan of hollow, bluish-green leaves and the bulb at the base of the plant begins to swell when a certain day-length is reached. Onions are cultivated and used around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. Consumption is believed to benefit health in that onions contain phenolics and flavonoid.
Green onions are young shoots of bulb onions, and are milder tasting than large bulb onions. They have a small, not fully developed white bulb end with long green stalks. Both parts are edible.
These 3 powerful ingredients have the ability to enhance any dish.
Visit Golden House Chinese Food Restaurant, 1280 Yonge st, Toronto, Ontario as 70% of their menu items are made up of the above 3 ingredients.
Fusion cuisine is cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in innovations of many contemporary restaurant cuisines.
Asian fusion restaurants, which combine the various cuisines of different Asian countries, have become popular in many parts of the western world such as in the United States and United Kingdom.
One of my favourite past times is dining at Asian fusion restaurants. My experience of food is similar with others, but the difference between those and myself, is the fact my father by trade is a chef. He’s been inspiring and cooking since his early 20’s. I’ve grown to appreciate the art of cooking, combining ingredients, and the skills of cooking. I’ve become a foodie in that respect, so here are a few of my favourite dishes to cook up during your spare time.
Tuna tartare salad
Rare ahi tuna, mixed greens, mango, peanuts, avocado, crispy noodles & cilantro mint dressing
filet mignon, grilled veggies, mash potatoes wrapped up like a spring roll
Golden House Chinese Food Restaurant located at 1280 yonge street, Toronto, Ontario. Like them on Facebook https://www.facebook.com/golden.house.754?fref=ts
Tucked away in Rosedale/Summerhill in Toronto, this western style Chinese restaurant has many great dishes. My all time favourite would be the Cantonese chow mein – hands down the portion sizes are large, the service is quick, the price is decent and it’s a family run restaurant making it very cozy.
Golden House has been around for 25 years in Toronto. This restaurant services to the corporate crowd during the weekday lunch hours and feeds the residential neighbourhood for take aways and deliveries.
Other chief suggestions and my recommendations:
BBQ sparerib, Crispy shrimp in salted chili pepper, general tao chicken (was there really a general?) and lastly shrimp with snowpeas.
mmmmmm, it truly is a Golden House.
Traditional Chinese cooking involves prep work being completed before we begin the cooking process.
Pick up some mushrooms, broccoli head, 1 green and 1 red pepper, celery, 1 carrots, 1 onion, ginger and of course green onions.
Dice all these veggies then follow these easy steps into the wok:
Add: 1 tbs. Soy Sauce (Low Sodium)
1 tbs. Minced garlic
1 tsp. Minced Ginger
1/8 tsp. Sugar
1 tsp. Corn Starch
1/2 tbs. Veg Oil
1/4 cup Diced onion
Green Onion chopped–2 straws chopped
Ginger (Fresh sliced) — 4 or 5 thin slices
1/2 tbs. Garlic Sauce (Reduced Sodium)
3 cups Chopped Vegetables listed above