Is Spice China a national chain or is it only around here in Colorado? I think they out-rate PF Changs in terms of food, but not in terms of decor. They have a really extensive menu and it’s one of our favorite places to go for lunch from work.

A friend who travels out of state nearly every week is in the habit of having dinner at a P. F. Chang’s if there’s one in the city she’s visiting. She loves their chicken lettuce wraps and their sea bass entree.

She was talking about Chang s lettuce wrap to the proprietor of Lexington, Kentucky’s best Asian restaurant while we were dining there one evening in September. The owner graciously offered to make the wraps for her, and the following Wednesday night, we both ordered them up. Terry thought his wraps were sensational and declared them the best she’d ever eaten. She said they were much better than P. F. Changs’s version. I thought they were very good too.

Seeing how much we enjoyed his version of this popular dish, the owner added them to the restaurant’s menu. Incidentally, the restaurant is Asian Wind at Man O War and Harrodsburg Road, and they do everything well.

I ve talked to people who have eaten at P. F. Chang s in Cincinnati and Atlanta and their reactions range from liking Chang’s cooking to finding the food mediocre. They all agree, however, that Chang’s food isn t as good as a first rate local Chinese restaurant.

I hve been to P. F. Changs several times. I had several people indicate that it was super. My own opinion is the decor is great. big white horses outside are great art, service is very good and the food is average.

I got their version of General Tsao’s chicken. I have seen it spelled about 10 different ways. My friends had lemon chicken and another friend had another version of some type of chicken. The only difference in any of them was the sauce.

I live in Knoxville, TN and we have a million Chinese buffets. One of these which is the "Mandarin House" out preforms the P.F. Changs.

Paul E. Smith
Knoxville, TN

God I Hate them Tea Sandwhiches …
Their Cute alright, but ya gotta cut off all them crusts [:D]

quote:

Originally posted by Lovie

What kind of foodie wussies are you all!!!!! [:0] Nothing that is good comes easily. I have never been to P.F. Changs (I must say that I too have been atracted by the horses) but this does not sound too daunting to me. Obviously you guys have never made tons of tea sandwitches for a wedding shower. Talk about tedious!

How many tea sandwiches does "tons" refer to exactly? That must have been one hell of a wedding shower. I used to be a caterer and made 6 tier wedding cakes and food for 150+ on a regular basis, as well as 25 gingerbread houses one Christmas. So I do consider myself an authority on "good labor-intensive" (like lemon meringue pie or homemade ravioli) and "let the restaurant do it because they make enough quantity-wise for it to be worthwhile". To me, cooking is a joy and an act of creation. If you find it tedious, maybe you shouldn’t do it at all.

What kind of foodie wussies are you all!!!!! [:0] Nothing that is good comes easily. I have never been to P.F. Changs (I must say that I too have been atracted by the horses) but this does not sound too daunting to me. Obviously you guys have never made tons of tea sandwitches for a wedding shower. Talk about tedious!

I have had the lettuce wraps in Minneapolis and Knoxville. They were good, but when i saw the recipe posted, I was exhausted by the time I read it and if I did the work, I would not be able ingest them.

I guarantee as Justin would say, I will purchase the instead of making them.

Love the horse statue’s that P. F. Changs has outside.

Paul E. smith
Knoxville, TN

quote:

Originally posted by Stephen Rushmore Jr.

Wow! I have always liked those, but it looks a bit easier just to go to PF Chang’s at eat them there.

I’d have to agree! I do think I can use that sauce recipe, though. It looks good.

Wow! I have always liked those, but it looks a bit easier just to go to PF Chang’s at eat them there.

These were mentioned in another forum, and I had found a recipie for recreating this popular dish. A little time intensive, but worth it for something "special"!

These are absolutely wonderful. I tripled this recipie and even that amount did not last in my house.

Re: PF Chang’s Spicy Chicken & Lettuce Wraps
Author: Steve
Date: 03-01-03 09:04

.F. CHANG’S Soothing Chicken Lettuce Wraps

Servings: (recipe for ONE below, multiply as needed)

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 Tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 oz can bamboo shoots, minced
8 oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce "cups" leaves ( I tried the Iceberg lettuce and did not like it
so I changed it to a bibb or other leaf lettuce )

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry
water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly.
Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet
over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about
3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies(if
desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots
and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.
Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked
cellophane noodles into small pieces, and cover bottom of serving dish with
them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and
Roll.

Re: PF Chang’s Spicy Chicken & Lettuce Wraps
Author: Steve
Date: 03-01-03 09:04

.F. CHANG’S Soothing Chicken Lettuce Wraps

Servings: (recipe for ONE below, multiply as needed)

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 Tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 oz can bamboo shoots, minced
8 oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce "cups" leaves ( I tried the Iceberg lettuce and did not like it
so I changed it to a bibb or other leaf lettuce )

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry
water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly.
Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet
over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about
3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies(if
desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots
and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.
Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked
cellophane noodles into small pieces, and cover bottom of serving dish with
them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and
Roll.

M,22,19071,0,13462,24.175.86.173
19070,19037,19037,2004-03-04 05:56:12,RE: Kentucky HOT Brown”