Want More Traditional Chinese Fare? Panda Express Says: Give Us A Try - most authentic dishes in chinese restaurant

Although many Americans are familiar with eggs and other dishes, there are also Chinese people --
In the United States and Chinese immigrant communities across the country, there are also foods such as mapo tofu and porridge on the menu.
The largest Chinese fast food Panda Express in the United States
Hope to make those traditional dishes mainstream.
Panda Express. . .
"There is an opportunity to become an ambassador to many people for Chinese food," said Andrea Cherne, chief marketing officer of the company.
Cheane's parents opened Panda Express in 1983, when Chinese food was still seen as "exotic ".
"It is now the largest Chinese fast food in the United States.
Food chain stores have more than 1,900 locations around the world.
But as Americans become more curious and more adventurous, the challenge for chain restaurants is to keep up with the changing food culture --
Although it seems familiar, it has not alienated those who came to the chain's shopping center and airport diners because of Chinese cuisine.
"Our job at Panda Express is to track the journey of how palates grew," Cherng said . ".
Over the years, for the adaptation history of palates in the United States, critics have often attacked Panda Express for providing "mediocre" Chinese food that is not actually found on the Chinese menu. (
Buzzfeed produced a video called "Chinese first try Panda Express. ")
But in America, the story of Chinese cuisine has always been an adaptation.
"Many Americans still need time to enjoy Chinese food," said historian Liu Haiming, author of "from Guangzhou restaurants to Panda Express: The History of American Chinese food.
"This is a historical issue for Chinese cuisine and Chinese restaurants have to take steps on it.
As Liu explained, Chinese food has not become popular in the United States. S.
Until the 20 th century
Before that, thousands of Chinese workers landed on the West Coast in the mid-19th century
Help build railways, farms and mines
There was serious racism. Many non-
The Chinese are skeptical about the newcomers and think they are competitors to find jobs.
Those attitudes of racism and localism extend to food: Bias in the United States complain that the kitchen in Chinatown is stinking, and the editorial asks, "Do Chinese eat mice ? "? "Liu says anti-
China's enthusiasm for the West Coast prompted some Chinese to go east.
That's why, "in the 1900 s, Chinese restaurants began to grow rapidly in places like New York," Liu said. (
As salt reported, the loopholes in immigration laws also played an important role in the Chinese restaurant boom in the 1910 s. )
In New York, Chinese immigrants find diners more open. minded —
As long as the recipe is adapted to American taste, Liu said.
Americans do not like the strong, spicy ingredients that may be used in traditional Chinese cooking, such as balsam pear, black mushrooms, or mustard vegetables.
So the chefs adapted. "In American-
"Chinese food, used vegetables tend to be crispy but have no taste-broccoli, carrots, celery, bean sprouts," Jennifer 8 said . ".
Lee's documentary, General Tso, traces the roots and myths of popular American Chinese chicken dishes.
Chop suey, for example, is based on a familiar dish, but it's not something you see Chinese people eat.
Food that caters entirely to Western tastes. "American-
Chinese cuisine received additional personal data upgrades in the 1960 s, when the United StatesS.
The immigration laws that previously banned Asians from entering the country have been completely revised.
A large number of new immigrants can come from different parts of China, such as Sichuan and Hunan, and they bring their regional food, Liu said.
These newcomers are also richer than their predecessors, which gives
Liu said Chinese Americans.
"Americans realize that Chinese people can be rich and rich, so their food can be good," he said. " (
In fact, the value of immigrant food in the United States often reflects the views of these immigrants themselves. )
But the immigrants who opened the restaurant still adjusted and softened their dishes so that they would be welcomed by the new country.
This is the tradition of Panda Express.
It was born in the San Gabriel Valley in California and is home to a large Chinese.
American population
With its expansion in the United States.
Looking for the next orange chicken hit show "we are building this bridge from a Chinese heritage to a wider American audience," Cherng said ".
"How do we introduce to the mainstream the flavors of our experience in the San Gabriel Valley?
"Take the orange chicken, the most popular dish in the chain store.
It makes up the third place in its sales, but it's not a traditional Chinese recipe: The dish was developed in the 1980 s and was actually made from a mix of the food of the time expressed by the panda
The chefs in Sichuan province and Hawaii have tasted the taste.
While orange chicken is often ridiculed as "unauthentic", Cherng believes the dish evolved to cater to the surroundings, just like when her own immigrant parents first moved to the United States in the middle of the year. 1960s.
So she and her team have been looking for food for her friends and family to discover the next orange chicken when they grow up --like hit.
It was Jimmy Wang who helped her with the task, the "Innovative Chef" of Panda Express ".
The recipes he developed are familiar enough to Americans, but they are also familiar to Chinese people who try American classic dishes.
"We want to make sure that we change not sacrifice, but promotion," he said . "
"We don't want to pay so much attention to its history that we forget that we need to make a delicious dish at the end of the day.
"For example, when developing the Pacific chili shrimp formula for panda expressions, Wang needs to find a substitute for the fermented nut flavor of the traditional Chinese black vinegar.
"Most of the time, customers say it tastes weird," he said . "
So he exchanged a glass of distilled white vinegar.
Instead of adding heat from the fermented chili sauce, he uses crushed peppers.
Wang said: "It is warm and not rough. this is what customers have before.
"Changing these ingredients may keep the dish away from its origins, but it is a modification that allows more diners to reach it," Wang said.
"If history is linked to what we know, then this is a good start," Wang said . ".
The chain has changed a traditional dish and is now being tried out in certain stores in Southern California: cng ng yóu bing, also known as scallions pancakes.
It's not too traditional that chaining imagines the way diners eat it --
Like a burrito or burrito filled with orange chicken or other main courses.
Chef Cherng and chef Wang are also testing many other recipes, such as stewing cattle bris inspired by hóng sho niu, wang's mother and grandmother made a plate of braised beef for him when he grew up in Taiwan.
"The best thing American Chinese food can bring is to absorb part of the past-the taste we know-and bring it up in an original way," Cherng said . ".