A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeye's fast food restaurant on Google Maps.

Recent entries:
“All things are possible with coffee and a cute outfit” (8/12)
“Maybe serial killers are just regular people on the keto diet” (8/12)
Entry in progress—BP (8/12)
“Maybe serial killers are just regular people on a no carb diet” (8/12)
Entry in progress—BP (8/12)
More new entries...

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Entry from February 16, 2019
Peking Ravioli (Chinese dumplings)

Entry in progress—B.P.

Wikipedia: Jiaozi
Guotie (Chinese: 鍋貼; pinyin: guōtiē; literally: “pot stick") is pan-fried jiaozi, also known as potstickers (a direct character translation) or ‘panstickers’ - in North America, or yaki-gyoza in Japan. They are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese cuisine. This dish is sometimes served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.
Peking ravioli – In Boston, guotie are known as “Peking ravioli”, a name first coined at the Joyce Chen Restaurant in Cambridge, Massachusetts, in 1958.

9 April 1967, Boston (MA) Sunday Globe, pg. A-37, col. 1:
Joyce Chen Cooks:
Peking Ravioli---Chiao-Tzu


,a href="https://www.thekitchn.com/whats-the-difference-between-gyoza-and-potstickers-tips-from-the-kitchn-215959">kitchn
What’s the Difference Between Gyoza and Potstickers?
Potstickers are called the gateway dumpling (for good reason), as they are present on many Chinese restaurant menus here in the U.S., and are even known as “Peking ravioli” in the Boston area!

Posted by Barry Popik
New York CityFood/Drink • Saturday, February 16, 2019 • Permalink