Authentic Chinese Food from wisepowder's blog
Authentic Chinese Food
Authentic Chinese food is rarely like the North Americanized versions found in Chinese restaurants throughout the West. More than one traveler has hit the streets in Beijing only to be disappointed that General Tso's chicken is hard to find.To get more news about Taste of China, you can visit shine news official website.
And as you've probably already guessed: fortune cookies aren't a "thing" in China.
China is one huge, diverse place with millennia of culinary history and influences. China didn't really open up enough until the 1960s and 1970s to share authentic Chinese food with the rest of the world.
Many of the familiar Chinese dishes that originated in California were adaptations by immigrants from the southern province of Guangdong. These dishes represent only a tiny portion of the spectrum that is Chinese cuisine. The "Chinese food" first shared with the world was largely adapted and altered, and pretty well all of it came from one region.
Everyone is familiar with those ubiquitous classics found on every menu in every neighborhood Chinese restaurant in North America. Experienced fans don't even need to look at a menu. They already know that sweet and sour chicken, Mongolian beef, fried rice, and other familiar favorites are on offer.
What Is Authentic Chinese Food?
The cuisine that Westerners refer to as "Chinese food" mostly originated in San Francisco's Chinatown during the 1950s. Jack Kerouac and many of the infamous "Beats" were fans. Chinese food was an inexpensive option for these cash-strapped artists, and the popularity of Eastern philosophy was growing. Visiting Chinatown was a cultural experience in itself.
This fusion food, which later spread around the country and the world, was obviously catered to current tastes and prepared with locally available ingredients. Even the vegetables are often different. The Western versions of broccoli, carrots, and onions rarely turn up in authentic Chinese food.
Authentic Chinese food dishes that were adopted by Western restaurants have some fundamental differences. For chicken, Westerners often prefer white, boneless breast meat. Chinese dishes often utilize the dark meat, connective tissue, organs, and small bones for nutritional value.
American-Chinese food tends to be less spicy than the authentic versions. In the United States, additional soy sauce and sugar are added to dishes that don't normally call for much of a sweet or salty taste.Soups and sauces are often made from powder packs sold by big Asian food conglomerates, hence the reason that many Chinese dishes and soups taste consistent in restaurants across the United States.Don't buy into the old traveler myth that memorizing or writing down the symbol for chicken ( 鸡 ) is enough. There's a high likelihood the symbols that follow are for the feet, neck, or internal organs — the pristine-white breast meat preferred in the West is not always the default!
Hostels and hotels in Beijing that cater to travelers may indeed put some of the favorite dishes on the menu, if nothing else, to help with your just-arrived-in-china culture shock. Many familiar offerings — egg rolls, for one — truly are Chinese in origin, but they differ in taste and texture from the versions served in North America.
If Beijing isn't an option, head directly to the nearest Chinatown, International District, or Asian community and just ask. Many Chinese restaurants have non-English menus with completely different offerings; they are often kept behind the counter for fear that some dishes may be regarded as "offensive" or confusing for non-Chinese customers.
China is a big place; authentic cuisine varies widely throughout. Ask if something special can be prepared from the cook's region. You may need to provide some input for the dish (e.g., choice of meat, rice, noodles, etc).
Authentic Chinese food is rarely like the North Americanized versions found in Chinese restaurants throughout the West. More than one traveler has hit the streets in Beijing only to be disappointed that General Tso's chicken is hard to find.To get more news about Taste of China, you can visit shine news official website.
And as you've probably already guessed: fortune cookies aren't a "thing" in China.
China is one huge, diverse place with millennia of culinary history and influences. China didn't really open up enough until the 1960s and 1970s to share authentic Chinese food with the rest of the world.
Many of the familiar Chinese dishes that originated in California were adaptations by immigrants from the southern province of Guangdong. These dishes represent only a tiny portion of the spectrum that is Chinese cuisine. The "Chinese food" first shared with the world was largely adapted and altered, and pretty well all of it came from one region.
Everyone is familiar with those ubiquitous classics found on every menu in every neighborhood Chinese restaurant in North America. Experienced fans don't even need to look at a menu. They already know that sweet and sour chicken, Mongolian beef, fried rice, and other familiar favorites are on offer.
What Is Authentic Chinese Food?
The cuisine that Westerners refer to as "Chinese food" mostly originated in San Francisco's Chinatown during the 1950s. Jack Kerouac and many of the infamous "Beats" were fans. Chinese food was an inexpensive option for these cash-strapped artists, and the popularity of Eastern philosophy was growing. Visiting Chinatown was a cultural experience in itself.
This fusion food, which later spread around the country and the world, was obviously catered to current tastes and prepared with locally available ingredients. Even the vegetables are often different. The Western versions of broccoli, carrots, and onions rarely turn up in authentic Chinese food.
Authentic Chinese food dishes that were adopted by Western restaurants have some fundamental differences. For chicken, Westerners often prefer white, boneless breast meat. Chinese dishes often utilize the dark meat, connective tissue, organs, and small bones for nutritional value.
American-Chinese food tends to be less spicy than the authentic versions. In the United States, additional soy sauce and sugar are added to dishes that don't normally call for much of a sweet or salty taste.Soups and sauces are often made from powder packs sold by big Asian food conglomerates, hence the reason that many Chinese dishes and soups taste consistent in restaurants across the United States.Don't buy into the old traveler myth that memorizing or writing down the symbol for chicken ( 鸡 ) is enough. There's a high likelihood the symbols that follow are for the feet, neck, or internal organs — the pristine-white breast meat preferred in the West is not always the default!
Hostels and hotels in Beijing that cater to travelers may indeed put some of the favorite dishes on the menu, if nothing else, to help with your just-arrived-in-china culture shock. Many familiar offerings — egg rolls, for one — truly are Chinese in origin, but they differ in taste and texture from the versions served in North America.
If Beijing isn't an option, head directly to the nearest Chinatown, International District, or Asian community and just ask. Many Chinese restaurants have non-English menus with completely different offerings; they are often kept behind the counter for fear that some dishes may be regarded as "offensive" or confusing for non-Chinese customers.
China is a big place; authentic cuisine varies widely throughout. Ask if something special can be prepared from the cook's region. You may need to provide some input for the dish (e.g., choice of meat, rice, noodles, etc).
The Wall