Study: drinking tea at Doc Chey's could extend your life.

Scientists recently found evidence that suggests drinking tea at Doc Chey's can actually prolong you life. Well, sorta. Read more.

Study: drinking tea at Doc Chey’s could extend your life.

It’s true; ordering from our Tea Bar could actually prolong your life. A recent study of more than 40,000 men and women in Japan found that those who drink a lot of green tea live longer. Over the first seven years of the study, the death rate of heavy tea drinkers (about 5 cups a day) was a whopping 26 percent lower. Dr. Kuriyama at Japan’s Tohoku University School of Public Policy found the beverage was particularly effective in fighting heart disease. The conclusion? Drink green tea every chance you get, whether it’s at home or at Doc Chey’s.

Extending your life is not the only reason you should warm up this fall with tea at Doc Chey’s. Here’s a pot-full of other reasons:

• For less than the price of a coffee shop latte, you can get an entire pot of tea at Doc Chey’s.
• It’ll warm you up. Hot tea goes with fall, like iced tea goes with summer.
• Organic, herbal, and caffeine-free options available.
• Green tea may contribute to weight loss, fighting cancer, lowering blood sugar, reducing high blood pressure, slowing Huntington’s Disease, the list goes on and on...
• Promotes digestion (especially after indulging in a heaping noodle bowl).
• Helps fight and sooth colds and sinus infections (try Echinacea Immune Support).
• Relieves upset stomachs and PMS (try Raspberry Ginger).
• Helps your body stay healthy (try Green Tea Rejuvenation).
• Reduces effects of aging and improves memory (try Green Tea Energy).
• Prolongs your youthfulness while counteracting the effects of pollutants (try Green Tea Lemon Ginger).
• Reduces body free radicals and helps eliminate body byproducts (try Green Tea Super Anti-Oxidant).
• Improves mental alertness (try Ginseng Royal Vitality).
• Hot tea is yummy, delicious goodness!

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Dim Sum defined.

We've got dim sum out the yin-yang. What exactly is dim sum anyway? Read more.

Dim Sum defined.

We’ve got dim sum out the yin-yang. What exactly is dim sum anyway? Dim sum is a Chinese word meaning “heart’s delight” describing the small plates served with hot tea in the Canton province of China over 100 years ago. The history of dim sum roots back to the travelers on the ancient Silk Road who rested at roadside tea houses. People later discovered that tea can aid digestion, so teahouses began offering small snack plates, and the tradition of dim sum evolved.

Dim sum is traditionally a Chinese light meal or brunch served with hot tea. Typical Chinese restaurants in America serve dim sum on mobile carts that constantly rotate tables. At Doc Chey’s we don’t have carts, but you can order dim sum off the menu as an appetizer or meal anytime of the day. A pot of green tea from our Tea Bar is the perfect companion to wash down all that delicious dim sum.

Creating dim sum is truly a work-of-art at Doc Chey’s. Hand-rolling dumplings, basil rolls, spring rolls and shrimp rolls is a daily ritual. Each is cooked-to-order with care so you know it’s fresh. We use only the freshest ingredients, so you can be confident that your edamame, wok-seared green beans and lettuce wraps have maintained its nutritional content that is missing from aged produce that other restaurants serve. Our miso, coconut, and Chinese chicken soups are just like Grandmother Chey used to make: a soothing combination of carefully selected ingredients simmered to perfection.

Dim sum is the perfect way to start your meal with good karma. They’re great for sharing, so order a few and spread the love. Order the Good Karma Sampler for your meal, including your choice of any three dim sum items.

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10 ways to eat well at Doc Chey's.

Eating well at Doc Chey's is easy. We freshly-wok each dish, so you can customize your meal to fit your dietary needs and taste preferences. Read 10 tips for eating well at Doc Chey's.

10 ways to eat well at Doc Chey’s.

Eating well at Doc Chey’s is easy. Don’t get us wrong – we’re not one of those restaurants that sacrifice flavor by taking every measure possible to cut calories, resulting in bland, made-from-a-science-lab food. We simply make it easy for you to make smart dining choices so you can be as healthy as you want to be. We freshly-wok each dish, so you can customize your meal to fit your dietary needs and taste preferences. We stirfry using trans-fat-free soy bean oil, unlike the artery-clogging partially hydrogenated oils that other Asian restaurants use. We use only the freshest selection of lean meats and veggies. You asked for healthy tips on ordering, so here they are:

1. Start your meal with a healthy dim sum appetizer. Enjoy Japanese Edamame (protein-packed steamed soybeans), Fresh Vietnamese Basil Rolls, Japanese Miso Soup Cup, soothing Chicken Soup Cup, Doc’s Lettuce Wrap, or Wok-seared Green Beans. Order the Good Karma Sampler (3 dim sum items) as your meal.
2. Order from our Tea Bar. Our selection of green teas and herbal infusions are packed with antioxidants and nutritional benefits. Whether you want to boost your metabolism and immune system, increase energy, lower blood sugar and blood pressure, or prolong your life, our Tea Bar has the remedy. The list of nutritional benefits goes on and on. Read the article “Menu spotlight – Tea Bar” for a list of other health benefits.
3. Use chopsticks. Instead of shoveling food with a fork, use chopsticks to slow you down. When you eat slower, food has time to hit your stomach. You’ll find that you eat less and consume fewer calories when using chopsticks.
4. Choose brown rice. Every stirfry comes with your choice of brown or jasmine (white) rice. Brown rice has several vitamins and dietary minerals that are missing in processed white rice. Think of it as whole grain bread vs. white bread. Brown rice is also a good source of fiber.
5. Pick a smart protein. All stirfries and noodle bowls come with your choice of protein. Stick with the healthier options like grilled chicken, tofu, shrimp or salmon. You can even go veggies-only.
6. Ask for dressing on-the-side. It’s an easy way to cut calories and fat without sacrificing flavor when noshing on salads. Just dip your chopsticks in the dressing before you poke your food.
7. Save some for tomorrow. Eat half your entrée, and take the rest home for tomorrow’s lunch. Our oversized noodle bowls can easily make two meals. Pack half in a take-out box before you start eating so you’re not tempted to consume the entire entrée.
8. Slurp soup. Our Japanese Miso Soup, Grilled Salmon in Miso Broth, and Chinese Chicken Soup are great low-cal, low-fat, and most importantly yummy, options. Order a cup for an appetizer, or a bowl for an entrée.
9. Ask for entrée selection assistance. There are so many diet regimens out there (low-carb, vegetarian, low-fat, etc.) that sometimes the best thing to do is ask your server for a suggestion based on your dietary needs. Our menu has something to offer just about any diet.
10. Enjoy the fortune cookie. It’s only 35 calories and the fortune is fun! Dine-in dinner guests also enjoy an after-dinner juicy orange wedge packed with vitamins and minerals.

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Become a noodle connoisseur.

We've got oodles of noodles: udon noodles, soba noodles, rice noodles and egg noodles. You'll be a noodle connoisseur by the time you're done reading this article. Read more.

Become a noodle connoisseur.

We’ve got oodles of noodles: udon noodles, soba noodles, rice noodles and egg noodles. If you enjoy slurping noodles, or want to learn more about their history, variety and identification, we’ve got the facts to make you an official noodle connoisseur.

Let’s start from the beginning. Last October, archaeologists in China unearthed the world’s oldest bowl of noodles, which dates back 4,000 years ago. Marco Polo is believed to have introduced noodles from China to Italy around 1260. Today, noodles are one of the world’s most popular foods, and also the main ingredient in some of Doc Chey’s most popular menu items.

We cook our noodles in giant traditional Chinese woks over an open flame at temperatures reaching over 700 degrees Fahrenheit. This ancient cooking technique makes for the hella-good oversized noodle bowls that Doc Chey’s Noodleheads have raved about for nearly a decade.

Udon noodles.
A wheat-based noodle popular in Japanese cuisine. It’s kinda like a thick spaghetti noodle: white, thick, slippery and utterly delicious. Wheat noodles are often called “longevity noodles” because of their association with long life. They are predominantly eaten in northern China, where wheat is the principal crop.
Found in: Japanese Teriyaki Udon

Soba noodles.
A thin Japanese buckwheat noodle with nutty flavor. With a brown-gray color, soba are easy to identify because they are much darker than other noodles.
Found in: Japanese Miso Soup, Japanese Spinach Salad, Grilled Salmon Salad, Grilled Salmon in Miso Broth

Rice noodles.
A flat, thin and stretchy noodle popular in southern China and South-east Asia where not much wheat is grown. Unlike most noodles, which are made from flour, rice noodles are made from whole grain rice. Fine Thai rice noodles are sometimes referred to as vermicelli.
Found in: Chinese Black Bean, Pad Thai, Spicy Thai Basil, “Doc’s” Lettuce Wrap, Coconut Soup

Egg noodles.
An archetypal Chinese noodle with a slightly yellow color, rich and firm texture, and a mild eggy flavor. Egg noodles are considered plain noodles. In China, they come in various thickness and are sold fresh or dried. They are predominantly consumed in the east and south of China as enjoyed in both Shanghai and Canton.
Found in: Chinese Lo Mein, Thai Peanut Salad, Chinese Chicken Soup

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Refine your chopstick skills.

Everyone remembers in the original "Karate Kid" movie, when Daniel-son catches a fly with chopsticks. Well, we don't have any flies for you to practice on, but we can teach you a few insider tricks for refining your chopstick stills. Read more.

Refine your chopstick skills.

Everyone remembers in the original “Karate Kid” movie, when Daniel-son catches a fly with chopsticks. Well, we don’t have any flies for you to practice on, but we can teach you a few insider tricks on refining your chopstick skill.

Chopsticks were invented in China about 3000 to 5000. They are held between the thumb and fingers of the right hand and used as eating utensils. Most importantly, they make you look cool when eating in public.

4 steps to maneuvering chopsticks.

STEP 1. Chopstick A is the lower, stationary chopstick. Place chopstick A between the palm and the base of the thumb. Use your fourth finger (ring finger) to support the lower part of the stick. Squeeze the chopstick down with your thumb, while the ring finger pushes it up. Chopstick A should not move at all.

STEP 2. Chopstick B is the upper, moveable chopstick. Hold chopstick B like a pencil, using the tips of the index, middle finger and thumb. The tips of both chopsticks should touch each other. If the tips fail to line-up it will be difficult to hold food.

STEP 3. Pivot the chopstick B (upper stick) up and down towards chopstick A (lower stick) to pick up pieces of food.

STEP 4. Practice using the pair of chopsticks like pinchers to grab food.

Chopstick ettiquette.
Playing with your chopsticks at Doc Chey’s is always encouraged. But in another context, chopstick ettiquette is strictly followed. These “laws of  stick use” vary by country and culture, but here are some general rules:

• Don’t play with your sticks. Never wave your chopsticks in the air, bang them like drumsticks, stick them in your nose, or use them to move items on the table.
• Don’t stab vertically. Never stab chopsticks into a rice bowl, leaving them standing vertically. This resembles incense sticks that some cultures use as offerings to deceased family members.
• Pick and eat smartly. Decide what to pick up before reaching with chopsticks (do not hover around or poke looking for special ingredients). After you pick up an item, do not put it back in the dish.
• Don’t poke. When picking up a piece of food, never use the tips of your chopsticks to poke through the food as if you were using a fork.
• Mouth to bowl. In Chinese culture, it is normal to have your lips touching the edge of the rice bowl and using chopsticks to push rice directly into the mouth. In Korean culture, it’s rude to pick the rice bowl off of the table and eat from it.
• No stick-tips on the table. Chopsticks can be rested horizontally on your plate or chopstick rest, but not on the table.
• Don’t put the stick-butt in your mouth. In Chinese and Japanese etiquette, the chopstick butt (blunt end) is sometimes used to transfer food from a common dish to your own plate or bowl. Koreans consider the blunt handle unsanitary so never put it in your mouth.

Chopstick facts.

• Children in China typically start using chopsticks as early as age three.
• In some Asian countries, being capable of picking up small beads quickly with a pair of chopsticks is a typical requirement of employment.
• A single chopstick can be used as a thrown projectile weapon in the hands of a martial art expert, penetrating solid objects and flesh.
• Hashijutsu, a form of Japanese martial art uses slightly elongated metal chopsticks as weapons. Holding the sticks in a v-shape can catch weapons and limbs, twisting them away from the warrior.

Using chopsticks is never a requirement at Doc Chey’s. When all else fails, ask for chopstick training wheels. There ain’t no shame in forkin’ around either. In fact, we always give both sticks and forks just in case.

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The smell beckons me
I noodle therefore I am
I love you, Doc Chey's

Ask Doc.

Karma Club member Tony Cuviello asked: "I've been wondering for a while, maybe you can help me. What, exactly, does the color BLUE taste like?" Read Doc's answer.

Ask Doc.

Tony, lucky for you I had synesthesia in my past life as a panda. Synesthesia is a rare neurological phenomenon in which one type of stimulation (like seeing the color blue) evokes the sensation of another (actually tasting blue). Synesthetes don’t just think about a taste when they see a color, they actually taste it. No joke!

Here are some interesting facts about the taste of blue:

• Food researchers say when early humans searched for food, they learned to avoid toxic or spoiled objects, which are often blue.
• Studies show that when people are served food dyed blue, they usually lose their appetite.
• Although blue food is rare in nature, blue according to Chakra* is actually associated with the throat – the very means that food enters our body.
• Blue foods actually contain nutrients like anthocyanins, vitamin C and phenolics (AKA stuff that’s good for you).

So back to the question ... What does blue taste like? In summary, kinda like green with some purple added. It’s an acquired taste.

~ Doc Chey

Got a question for Doc? Email askdoc@doccheys.com.

*Chakra is a philosophical system that originated in India before 2500 BC. The sanskrit word means wheel, or vortex, and refers to each of the seven energy centers of which our consciousness, our energy system, is composed.

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