I’ve heard that chinese food is different in taste/look in the USA than in China. Does anyone know what the primary differences are? And are theyre any differences in restaurant environment in a restaurant in the USA in comparison to a restaurant in China?
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March 13th, 2010 at 5:37 am
Chinese food sucks in USA as compared to most Asian countries. What is Chow Mein? What is egg foo young? What is egg rolls? They use a bunch of recycled vegetables used to feed to pigs but they got it plenty here. Comprende?
March 13th, 2010 at 4:38 am
There are 3 major differences between Chinese food in America and authentic Chinese food in China: Ingredients, Spices, and method of preparation.
Ingredients – Some ingredients are just not readily available in America. Often times they are not as fresh, sometimes it is cheaper to use local American ingredients, but sometimes you simply can’t get them in the US. So restaurants replace Chinese broccoli with regular broccoli, use regular pork instead of Chinese smoked ham, use regular cooking wine instead of Chinese sorghum wine.
Spices – Authentc Chinese food is filled with rich flavor and aroma. But the spices can be a bit too foreign for the common customers in America so restaurants dumb things down. They use a lot less shallots, ginger, garlic, Chinese parsley, etc. They replace Chinese peppers, star sinise, that add a lot of aroma with regular black pepper. They also use a lot less spicy peppers which would otherwise add alot of depth to the dishes.
Preparation Method – Often times the method to prepare the dishes are simplified to cut cost. Chinese ramen noodles are hand pulled to give it more texture, in the US they are all machines made and dried, making them soggy and bland. Peking duck is roasted and smoked in China, in the US they are often mass produced in electric ovens. Soups in China often takes a day or more to stew, in America they are heated and served in less than an hour.
There are some restaurants that are quite authentic in the US, but they are very rare. PF Chang’s is actually NOT Chinese food, but most American’s can’t tell the difference.
Chinese food has such a large variety of styles that I recommend you take some time to try it all. Sichuan cuisine is spicy and aromatic. Shanghai cuisine is lighter, sweeter with an abundance of seafood dishes. Canton cuisine focuses on bringing out the flavor of the ingredients, not to mention dim sum is from Canton area as well. And Beijing cuisine is more flour based with many noodles and roasted dishes.
March 13th, 2010 at 4:20 am
I dont really enjoy Chinese food in the U.S. They are not authentic and cooked to suit the taste buds of the Americans. Every dish seems to have sugar added. Taste real awkful. Anyway, I am really fond of the Chinese food in Superior Buffet in Hanford, CA Could go there every week. Cheap and good.