American-Chinese food is real Chinese food (Opinion) - most authentic dishes in chinese restaurant

(CNN)—Is American-
Chinese food "real" Chinese food?
This is a topic that CNN staff and readers have been arguing about. -
There's a lot of heat--in the past. As American-
Chinese restaurant lucky cookies closed stores in Shanghai this week after successful sales of American productsS. -
Since its opening in 2013, Chinese cuisine has been displayed to local people (
S. bosses say they want to go back to the U. S. but run well)
We decided to revisit the impassioned orange chicken and all of it previously published by journalist viklitha-
American Chinese food.
Yes, I'm going to defend the orange chicken.
Fried chicken with sauce--
Perfect latenight snack --
Orange Chicken is loved by millions of people from all ethnic groups (
Including many Chinese)
In America.
Like most Americans.
However, Chinese food is a shame on orange chicken.
The snob of Chinese cuisine calls the dish "fake" or "unauthentic" and the restaurant that offers the dish.
"Premium gourmets only like to bash the chef and restaurant owner for what they call the metamorphosis of the sacred culinary genre ---
It seems that only they know what the real Chinese food is, it seems that someone is dead and makes them the arbitrator of all Chinese food. How sad.
Orange chicken, egg foo young and Tso General's chicken have been victims of many haters since its introduction to the United StatesS.
19 th century cooking scene.
Those who enjoy the orange chicken without any apologies-
There are many other Americans. Chinese food--
Who has a little understanding of the history of Chinese people outside China leaves us with a simple question: What is authenticity?
Chinese people's favorite Chinese food is made by Chinese people --Chinese food. Sweet? Or sour?
Jack Drova/cnn there's nothing untrue about the United StatesChinese dishes.
Most of them were created by Chinese people.
These Chinese live just outside the motherland.
According to The Oxford Encyclopedia of American diet, during the 1840-generation gold rush in California, early Chinese immigrants (
Most of them are railway builders)
There is no or very limited access to traditional Chinese ingredients.
So they use what they can find in their new home to create
Many contemporary Chinese dishes like now
This is one of the first Chinese dishes invented in the United States.
Who is eating this "fake" Chinese food?
Of course not white Americans, with a few exceptions at the time, they had little desire to have anything to do with the social and eating customs of Chinese immigrants.
And many other Americans.
The Chinese basics we know today are not created to satisfy the perceived disadvantage of white Americans.
They are made to satisfy the desire of the "real" Chinese.
When the railway was unable to work, many Chinese workers began to open restaurants.
But it was not until after World War II in 1945 that mainstream Americans began to eat and enjoy Chinese food in large quantities.
By then, the vast number of Americans
The Chinese menu is doing very well.
From the gold rush to about 165, it has not changed much.
Chinese restaurant owners and chefs are mainly Chinese.
Many people come to the United States from China, almost always for economic reasons.
However, no matter how they end up in the United States, food is a totem of their culture.
Is the misconception about Cantonese food untrue?
Told a Chinese chef in New York, "American --
"Chinese food is Chinese," said Julie Liu, owner of Suzy restaurant on Brick Street, New York. (
Since the story first appeared on CNN, the local favorite Suzy has been closed. )
"We take different flavors from Chinese cuisine and combine them to create an original flavor.
"The daughter of restaurant founder Liu Shuying was born in Taiwan and came to the United States at the age of 13.
Her family opened Su Western restaurant in 1973 and has been running since then.
Liu said all her chefs are from China.
The most popular dish in Suzy is General Tso, followed by orange chicken and kung pao chicken.
Liu said that the more beautiful the dish is, the more popular it is. American-
Chinese cuisine is similar to Chinese staple food in evolution.
"Kung Pao chicken is from kung pao chicken in Sichuan," said Alex Wu, member of the Chinese American Food Association and general manager of W20 Food Innovation, a boutique service company. "The version [
In the United States
It is often a lot less spicy and sweet.
"This is just what Americans think about national food.
"Then why is it so fuss?
Why not consider Americans?
Chinese food is just another style of Chinese cooking?
In China, the cuisine, taste and style are very different.
There are many spices used by Sichuan chefs;
In western China, people prefer mutton to pork.
The Chinese in the North go very heavy on the dough;
A large amount of sugar was used in Shanghai cuisine.
In Hong Kong, you can hardly eat any food without seafood. American-
The food in China is just a lot of meat. Fried and stewed pan. American-
Chinese food is made by Chinese, and now more and more times it is prepared with "authentic" Chinese ingredients that are now easier to go abroad than those in their 1800 s.
Its fascinating history evokes the experiences, struggles and victories of people in Hong Kong, south China, Taiwan and other parts of mainland China.
The chefs prepared for Americans, compared to those who strictly adhere to the traditional continental cooking style, have no less talent or dedication to Chinese food.
In fact, it is their historical ability to adapt and innovate that makes Chinese cuisine popular in the Pacific.
Woo summed it up best: "This is just another kind of food.
Why not let people eat their food?
Vanessa is a free journalist in China.