On May 26, 1:36 am, barry > wrote:
> On Fri, 25 May 2007 22:25:27 -0400, Dan Logcher
>
>
>
>
>
> > wrote:
> >Kyle wrote:
> >> On May 25, 6:32 pm, Dan Logcher > wrote:
>
> >>>Kyle wrote:
>
> >>>>How are braised pig's feet typically served in Northern-Style Chinese
> >>>>restaurants? Dry or in soup, chopped or whole, etc.?
>
> >>>Very good.. My wife's mother makes them, and she is from Canton.
>
> >>>--
> >>>Dan
>
> >> Hey, Dan. Is this dish finger food or are they eaten with chopsticks?
>
> >Finger food, I mean you could if you're really good with chopsticks.
>
> for the record, canton is in the south, which is where my mother is
> from. a pot of cooked pigs' feet is a common gift in the chinese
> community when someone gives birth; it's apparently supposed to aid
> lactation.
>
> in LA it's a simple matter to sample different regional chinese
> cooking. regardless of the region, i've seen pigs feets most commonly
> chopped into 6ths or 8ths, served in its braising liquid - and
> northern/taiwanese styles tend to lean to some sort of spicy sauce.

Thanks for the reply. I'll be sure to explore LA's real Chinese
places next time I'm there.