Our Blog
Latest news and updates from Pokhara Chinese Restaurant
Sep 18, 2026
Chow Mein vs Lo Mein vs Chowmein: What You Are Actually Ordering
Walk into almost any restaurant in Nepal and "chowmein" means one thing: soft noodles tossed hot in a wok with...
Sep 18, 2026
What Is Hot Pot? A First-Timer's Guide
Hot pot is not a dish. It is a method, and an evening. A pot of seasoned broth is set into the middle of your table...
Sep 18, 2026
Momo, Dumpling or Dim Sum? The Difference Explained
Momo need no introduction in Nepal. What is less well known is where they sit in a much older family of filled dough,...
Sep 18, 2026
Sweet and Sour Pork: The Dish Everyone Knows and Almost Nobody Has Eaten
Say "Chinese food" anywhere and someone will picture bright orange batter in a syrupy sauce with tinned pineapple. That...
Sep 18, 2026
Chinese Vegetarian Food Is Better Than You Think: 48 Dishes to Prove It
Vegetarian diners in Nepal are used to being handed a menu with three options on it. Chinese cooking should never...
Sep 18, 2026
Kung Pao Chicken: What It Really Is, and What to Order Instead
Gong Bao Ji Ding (宫保鸡丁) is named after Ding Baozhen, a Qing dynasty governor of Sichuan whose honorary title...
Sep 18, 2026
Why Buff Is on a Chinese Menu in Nepal
Visitors sometimes pause at the word "buff" on our menu. It is buffalo meat, and in Nepal it is the everyday red meat:...
Sep 18, 2026
Duck in Chinese Cooking: Four Ways We Serve It
Duck occupies a particular place in Chinese cooking. It is richer than chicken, fattier, and it rewards techniques that...
Sep 18, 2026
What to Order at a Chinese Restaurant in Pokhara: A Table-by-Table Guide
The most common mistake at a Chinese table is ordering four versions of the same thing: four saucy dishes, or four...