Cherry Blossom s Table: About

Facts about Asian food


2014-01-22-chinese1.jpgIf you've ever been to a Chinese restaurant in any suburb in America, you know the joys of crab rangoon, chicken fingers, and sweet & sour everything. But where do they come from? Turns out it's definitely not China: most of what we eat today from paper takeout boxes would confuse the living hell out of a person in Beijing, and not just because they can't see it clearly through the smog.

America's got a type of Chinese food all its own, and it's super different from what they've got across the pond. It's mysterious, it's delicious, and it's been evolving ever since the California Gold Rush. .

It started in California
The foundations for what we know as Chinese food were laid in the mid-1800s, when a huge influx of Chinese immigrants came to California during the Gold Rush, mostly from Canton (today known as Guangzhou). The newcomers started opening restaurants, and eventually began settling elsewhere thanks to the railroad expansion.2014-01-22-c2.jpg That resulted in the establishment of Chinatowns all over the place (never forget, Jack Nicholson!).

Hipsters contributed to its Americanization
In the 1920s, Chinese food started to catch on among the bohemians (who sometimes ate the food before it was cool... and burned the roofs of their mouths). It wasn't until after World War II that it started to become more mainstream. Chinese chefs would often have two menus: one for Chinese people and one for Americans... but as its popularity grew, the American-tailored menu came to dominate.

2014-01-22-c3.jpgIts divergence was fueled by America's canned food industry
The reason the Americanized menu was so popular? It used super-sweet, syrupy sauces as opposed to traditional ones, mostly due to the cheap, widespread availability of canned fruits like pineapple and cherries, the use of which ended up creating an entirely new type of cuisine Americans couldn't get enough of. Chefs didn't skimp on the sugar and salt, and the public didn't skimp on the eating. It was a good arrangement.

It started being served in oyster pails in the 1950s
Chinese takeout became a staple of city life and then expanded to the suburbs. The folded paper boxes that were traditionally used to transport oysters also began transporting chop suey and Mongolian beef.

It uses vegetables that aren't even available in China
Despite their ubiquity in American Chinese restaurants, broccoli, tomatoes, carrots, and yellow onions aren't typically found in actual Chinese restaurants, mostly because none of these things are native to China. Chinese cuisine usually uses green onions and daikon, as well leafier, more bitter broccoli that's probably just that way because the government won't let it use Facebook.

2014-01-22-c4.jpg 2014-01-22-c5.jpg


Share this article





Related Posts


History of Asian food
History of Asian food
List of Asian Foods
List of Asian Foods
Quick Asian food
Quick Asian food

Latest Posts
Standard Chinese food Menu
Standard Chinese…
Conventions and trade…
Recipe for Chinese New Year cake
Recipe for Chinese…
The Lunar New Year is…
Chinese hot Mustard sauce recipe
Chinese hot Mustard…
McDonald’s Hot Mustard…
Chinese fruit cake cream recipe
Chinese fruit…
INTRODUCTION Christmas…
Chinese Broccoli with oyster sauce recipe
Chinese Broccoli…
This is the “real deal”…
Chinese Duck Soup Recipes
Chinese Duck…
Choi Garden Greenhills…
Chinese Birthday cake recipe Best
Chinese Birthday…
Cake vs. Noodles: How…
Spinach Soup Chinese recipe
Spinach Soup…
I was pretty much floored…
Good Chinese dishes to order
Good Chinese…
The best Chinese food…
Search
Featured posts
  • History of Asian food
  • List of Asian Foods
  • Quick Asian food
  • Asian food PIC
  • Asian Food.com
  • Cheap Asian food Recipes
  • Good Asian food Recipes
  • Traditional Asian food Recipes
  • Asian food presentation
Copyright © 2024 l chinese-cuisine.eu. All rights reserved.