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By Anna Sulan Masing18th May 2023
As Americans debate the merits of British Chinese food on TikTok, UK chefs tell a nuanced story of an ever-evolving cuisine that's rooted in adaptability and ingenuity.
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British Chinese food, and more specifically Chinese takeaway food, has recently become a focal point on TikTok among Americans with #britishchinesefood amassing 36.9 million views, spurring a flurry of controversy and debate.
One TikToker, American Asian Soogia, expressed confusion over the meals that British people were sharing on the social media platform, as they little resembled the Chinese cuisine (including American Chinese dishes) she's familiar with. The conversation quickly descended into a general smearing of British Chinese takeaway food, with another TikToker asking, "Are the British eating out of a dumpster?"
What seems to be getting these Americans in a tizzy are the meals consisting almost entirely of fried food with the inclusion of chips and curry sauce, two traditionally non-Chinese food staples in the UK. But what's missing from the debate (aside from the fact that American Chinese food is itself an immigrant cuisine adapted to suit local tastes) is the nuance of British Chinese cuisine and its history, effectively side-lining the ingenuity of immigrant Chinese cooks who have adapted their dishes to meet a British palate. And although menu items – like curry sauce or chicken balls or sweet and sour chicken – might appear similar from one shop to the next, each takeaway shop has its own recipes that reflect the tastes of its local neighbourhood.
This begs the question, what is British Chinese food?
It's impossible to understand Chinese food – as well as many food cultures – in Britain without the context of colonialism. Hong Kong and the New Territories were the last colonial outpost of the British Empire (from 1841 to 1997) and became part of an established trading route, meaning many European shipping companies would hire Southern Chinese men as sailors who then travelled and migrated to the UK. Although citizenship or access to full rights weren't granted to these sailors (or future generations of Chinese migrants), many of them, who were often poor and in search of better lives, set up home in Britain. As a means of survival, to feed the growing Chinese communities and the sailors passing through, they started casual noodle shops; this reached a peak between World War One and Two.
By the mid-1900s, due to changes in UK immigration laws that allowed for greater migration to fulfil a post-war need for labour, there was a Chinese "restaurant boom". Between 1957 and 1964, the number of food establishments doubled, with many catering to non-Chinese palates.
In the 1960s, London's West End Chinatown was born on Gerrard Street (Credit: Digital-Fotofusion Gallery/Alamy)
In his 1975 book, Emigration and the Chinese Lineage, James L Watson, Professor of Chinese Society (emeritus) at Harvard University, wrote: "In 1965, five Chinese restaurants opened in rapid succession in an obscure street in London's West End", and thus London's (new) Chinatown (previously in Limehouse, in East London) was born on Gerrard Street. Watson noted that these new restaurants and takeaways were categorised by the community as those for Chinese customers and those for Westerners.
According to the British Library, even in the 1950s, Chinese restaurants adapted to this new clientele with "buttered bread, pies and chips alongside Chinese dishes".
"[It's] food that is influenced from one culture to the other, whichever way round you see it – from British to Chinese or Chinese to British."
For Jeremy Pang, cookbook author and founder of London-based School of Wok cookery school, British Chinese food is a result of a culture exchange. "[It's] food that is influenced from one culture to the other, whichever way round you see it – from British to Chinese or Chinese to British," he said. "There are so many different dishes and recipes out there that have had influence from each other."
For many British-born Chinese, who grew up with both traditional Chinese food and the new adapted dishes, there's a time and place to enjoy it all.
Many people in the UK see Chinese dishes as comfort foods (Credit: I-Wei Huang/Alamy)
Anna Chan, founder of Asian Leadership Collective, grew up as a self-proclaimed "British Chinese takeaway kid" and believes that the Chinese takeaway meal is quintessential to the definition of British Chinese food: "I remember the food from behind the counter. It's food that is adaptable, agile to the tastes and trends of the local palate." She says she craves crinkle cut chips and her dad's curry sauce, and will always ask for egg noodles with beansprouts, king prawns and onions – the curry sauce to be poured on top. However, the food Chan ate at home was different to what was served in the shop, which was more traditional Cantonese and Hakka food.
John Li, founder of Dumpling Shack group in London, spent his teenage years working at his parents' Chinese restaurant in Caterham. "At 17:30, we would have a family dinner of Cantonese and Hakka home cooking – very 'wholesome cooking'," he said. But he revered the fusion dishes his parents were cooking for customers.
"There is a reason why this [British] Chinese food is still one of the most popular foods in the UK. The flavour profile is what people look for in comfort food," he said.
Li still craves Chinese takeaway food, and his partner Yee, who is also a Chinese takeaway kid, says her "four combo order" is shredded chilli beef, Singapore fried noodles, one spring roll and sweet and sour chicken – all classic Chinese takeaway dishes.
Historically, many Chinese restaurants and takeaways in the UK would cater to non-Chinese palates (Credit: geogphotos/Alamy)
The Chinese takeaway shops have also always been a special place for local communities of non-Chinese Brits, of all backgrounds. In Takeaway: stories from a childhood behind the counter, Angela Hui tells her story of how the rural Wales takeaway shop she grew up in served as a gathering hub for locals. These takeaway shops were integral to communities, and many people have very fond memories of the place and the food.
For the majority of British people, Chinese food from their local takeaway comes with a sense of nostalgia. But with this nostalgia comes the danger of "museum-ifying" it, explained Jenny Lau, a writer who founded the platform Celestial Peach that investigates East and South East Asian identity and community, primarily through food. By this, she means that without fully appreciating the evolution of the food and how each generation tweaks recipes, it can be seen as static, like an artefact within British culture. It can also limit our understanding of what it means to be Chinese in Britain, relegating the identity of Chinese people to the foods of takeaways.
For example, Maria Lo, who runs a supper club in the coastal region of Hastings called Dumpling Den, remembers as a child being asked by a fellow kid if she ate Bang Bang Chicken every day. "I had no idea what she was talking about," Lo said. Lo sees her work now as establishing a wider sense of Chinese-ness in her community, so that her son is understood and can find connections to his heritage in multiple ways and with many reference points.
It is this idea of diversity in Chinese culture and heritage that makes British Chinese food especially exciting now.
Immigrant Chinese cooks have adapted their dishes to meet a British palate (Credit: Delphotos/Alamy)
The vastness of what British Chinese food is, and can be, in the UK is rapidly expanding. Jason Li, an ex-restaurant manager who currently runs a London-based Shanghainese supper club called Dreams of Shanghai, arrived in the UK in 1993 and has seen an evolution in the type of Chinese cuisine on offer over the past few decades. "It used to be 99% Cantonese food, and then 10 years ago, we saw a rise in Sichuan food," he said. "Now, there are a lot different cuisines, catering to new Chinese migrants such as students." Additionally, a wide range of people come to his supper club, often with some connection to China and wide knowledge of the cuisine.
Furthermore, new British Chinese cooks are developing their own style, incorporating their own identities and other influences. Although of Hakka and Cantonese heritage, John Li takes a lot of inspiration from Sichuan flavours (John and Yee's new restaurant is called Sichuan Fry and specialises in fried chicken burgers). "We take inspiration from the food we love, which is what Chinese takeaways did," said John Li. "On the menu of Chinese takeaways, you'll see nods to all different regions of China and Asia."
Lo's Dumpling Den has been hosting pop ups in a natural wine shop, Collected Fictions in St Leonards-on-Sea, a seaside town in the Borough of Hastings that she feels is taking the lead of previous generations, combining her Cantonese heritage with her British location. "What I am doing now is British Chinese food. I'm influenced by my upbring in a Cantonese household in North London; I lived in Barcelona, Soho in London, and now Hastings; I use locally grown and sourced ingredients," she said. Lo also says she wants to bring her food to people's comfort zones, like to a wine bar, so they can be open to try new things.
The vastness of what British Chinese food is, and can be, in the UK is rapidly expanding (Credit: Nathaniel Noir/Alamy)
Looking forward, Lau wants to see much more regional Chinese food being showcased, including from places outside of China, such as from Indo-Chinese, Mauritius Chinese and Thai Chinese restaurants and cooks. And she suggests we should look at British Chinese food as another regional Chinese cuisine.
The adaptation of Chinese food to the place that Chinese communities are situated seems to be an age-old tradition, a creative thread through the food culture. As Pang says, "Adaptability is at the core of our Chinese culture." He is amazed at the variety there is now available, from Michelin-starred A. Wong in London to what he refers to as "specialist hand-pulled and knife-cut noodle shops hidden behind bright orange sweet & sour chicken ball & fried rice buffets at places like Lanzhou Noodle Bar in Leicester Square [33 Cranbourn Street]", where he is "immediately teleported into a Hong Kong diner".
What seems to be missing from the social media conversations is the people behind the food. All these dishes that are clearly loved by many are, and always have been, created by people – and are most often about family.
"What I look back and miss the most about growing up around our restaurant is how close it made the family," said Li. "As I get older, I realise how much it meant to be able to work with my parents and siblings in our family business."
Jeremy Pang's Peking Mandarin Pork (Credit: Jeremy Pang)
Peking Mandarin Pork
By Jeremy Pang
Serves 2
Deep-fried meats don't have to be just crispy. If you know what you're doing, you can use the cooking technique to create a range of textures. In this dish, the sparse use of cornflour creates a crisped edge around each piece of pork, at the same time allowing it to soak up plenty of the sticky sweet and sour sauce.
Ingredients
For the marinated pork:
2 pork chops or pork shoulder steaks
1 tbsp Shaoxing rice wine (can substitute dry sherry)
1 tsp sesame oil
½ tsp salt
½ tsp Chinese five spice
¼ tsp sugar
4 tbsp corn flour
For the sauce:
100ml (3½oz) chicken stock
100ml (3½oz) fresh orange juice
1 tbsp rice vinegar
1 tbsp plum sauce (can substitute ketchup)
1 tbsp light soy sauce
½ tbsp orange marmalade
1 tsp dark soy sauce
To finish the dish:
½ thumb-sized piece of ginger, peeled and roughly chopped
2 garlic cloves, roughly chopped
1 spring onion, cut into 2cm (¾in) chunks
3 star anise
1 small cinnamon stick
vegetable oil, for deep-frying
handful of coriander leaves, to garnish
Method
Step 1
Carefully using the back of a knife or cleaver, bash the pork chops or steaks to tenderise the meat, then cut into 3-4cm (1¼-1½ in) pieces and place in a mixing bowl. Massage the remaining marinade ingredients into the pork, taking care to add in the corn flour at the very end; mix well.
Step 2
Mix the sauce ingredients together in a small bowl.
Step 3
In a wok, build your wok clock (mise en place): Start by placing the marinated pork at 12 o'clock , followed by the ginger, garlic and spring onion, star anise and cinnamon stick, and lastly the bowl of sauce.
Step 4
Half-fill (no more) your wok with vegetable oil and heat to 180C (350F). Test the temperature of your oil by placing the tip of a wooden implement, such as a skewer or wooden chopstick, into the oil. If the wood starts to fizz after a second or so, the oil has reached this temperature. Carefully add half the pork and deep-fry for 4 to 5 minutes, or until golden brown. Transfer the pork to a plate lined with kitchen paper. Repeat to fry the remaining pork and transfer to the plate lined with kitchen paper. If using your wok for deep-frying, very carefully pour the hot oil into a heatproof bowl to cool and give your wok a quick wipe with kitchen paper.
Step 5
Place the wok back on the hob and heat ½ tbsp of vegetable oil until smoking hot. Add the ginger, garlic and spring onion to the wok and stir-fry for 30–60 seconds before adding the star anise and cinnamon stick. Add the sauce to the wok and bring to a vigorous boil. Once bubbling rapidly, add the fried pieces of pork into the sauce and vigorously boil for a further 1-2 minutes. Garnish with coriander and serve.
Jeremy Pang's "Wok Clock" (Credit: Jeremy Pang)
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FAQs
Why has British Chinese food shocked the US? ›
British Chinese cuisine is a style of Chinese cuisine developed by British Chinese in the United Kingdom, typically adapted to British tastes but increasingly inspired by authentic Cantonese dishes.
Why is British Chinese food so different? ›British Chinese cuisine is a style of Chinese cuisine developed by British Chinese in the United Kingdom, typically adapted to British tastes but increasingly inspired by authentic Cantonese dishes.
Why is Chinese food so Americanized? ›Beginning in the 1950s, Taiwanese immigrants replaced Cantonese immigrants as the primary labor force in American Chinese restaurants. These immigrants expanded American-Chinese cuisine beyond Cantonese cuisine to encompass dishes from many different regions of China as well as Japanese-inspired dishes.
Why does Chinese food upset me? ›Chinese food and soups contain monosodium glutamate (MSG) as the main addictive ingredient. A sensitive individual may suffer from headache, giddiness, sweating, abdominal pain, and urticaria within a few hours of consumption of MSG.
How is Chinese food in China different from Chinese American food in the USA? ›American-Chinese food tends to take on sweeter, heavier tones (sweet and sour pork, anyone?) than traditional Chinese food, such as Pào mó (otherwise known as mutton stew), which opt for lighter, more savory flavors.
What is Britain's Favourite Chinese dish? ›Chinese fried rice is one of the UK's top Chinese takeaway dishes. It is traditionally made by stir-frying cooked rice in oil with other ingredients such as vegetables, eggs, and shrimp. The combination creates a unique and savoury flavour that is known to be very appetising.
Is real Chinese food like American Chinese food? ›Americanized Chinese food typically consists of a main meat, with side dishes such as rice or noodles with vegetables. The opposite is actually the case with authentic Chinese dishes, which use ingredients like vegetables, rice, noodles and soybeans most often.
Is American food healthier than Chinese food? ›Indeed, the traditional Chinese diet is far healthier than the traditional American diet, which often features meat as the focus of the meal, says T. Colin Campbell, PhD, professor of nutritional biochemistry at Cornell University in Ithaca, N.Y. But you don't have to travel to rural parts of China to eat healthy.
Do Chinese restaurants still use MSG? ›The addition of MSG in foods is “generally recognized as safe,” says the FDA site. MSG is found in Chinese cuisine -- but also in tomatoes, cheese, canned soup, and a range of foods.
Why do I feel weird after eating Chinese? ›This problem is also called Chinese restaurant syndrome. It involves a set of symptoms that some people have after eating food with the additive monosodium glutamate (MSG). MSG is commonly used in food prepared in Chinese restaurants.
How long does it take for MSG to leave your body? ›
MSG-induced symptoms are typically not severe and subside on their own entirely within 72 hours. 1 However, if you have mild symptoms do not appear to resolve or continue worsening after 48 hours, speak to your healthcare provider, as it may be something more serious.
Who popularized Chinese food in America? ›Joyce Chen came to the U.S. in 1949 and helped change America's relationship with Chinese food.
Is orange chicken Chinese food? ›Distinguished with its orange-flavored chili sauce, it has spawned several 'copycat' recipes. While the orange chicken is one of the most famous Chinese dishes in America, it is a purely American invention, with no authentic Chinese resturants or restaurants in China serving this dish.
What percentage of US food comes from China? ›Despite the rapid growth, less than 1 percent of the U.S. food supply comes from China. For a few specific items, like apple juice, garlic, canned mandarin oranges, fish, and shrimp, China is a major supplier.
Why does MSG make Chinese food taste better? ›The flavor-enhancing effects of MSG are due to its umami taste, which induces salivary secretion. In other words, umami flavors make your mouth water, which can improve the taste of food ( 6 ). What's more, studies show that umami substances can lower the desire to salt foods.
Why does Chinese food not fill you up for long? ›Chinese meals tend to be rather low in protein. They are also low in fiber, which seems to decrease hunger. Fiber is the indigestible component of grains, vegetables and fruits and fills the stomach before it is eliminated, and a full stomach decreases the release of ghrelin.
Does MSG make Chinese food taste better? ›MSG is commonly used to enhance flavors in popular American Chinese dishes.
What is England's main national dish? ›The National Dishes of England
Number one on the list for many years has been roast beef and Yorkshire puddings followed closely by fish and chips.
Roast beef 1700s, Yorkshire pudding (1747), roast potatoes, vegetables. Roast beef with Yorkshire pudding is a national dish of the United Kingdom.
What is England's national dish? ›Is General Tso Chicken real Chinese food? ›
General Tso, on the other hand, is a real and widely known person from China. General Tso had no particular affinity for chickens or chicken dishes or cooking (as far as we know) and did not invent the dish. General Tso's Chicken is an American Chinese dish created by a chef named Peng Chang-Kuei.
Is Kung Pao Chicken authentic Chinese food? ›One of the popular dishes available at any Chinese restaurant is Kung Pao Chicken. While generally associated with Westerners and the “westernized” Chinese cuisine, story of its origin can still be traced back to China. The story begins in the Guizhou province in southern China.
Can American Chinese food be healthy? ›Some Chinese takeout options, especially in American-Chinese cuisine, can be high in salt, sugar, and oil. However, you can still have delicious and healthy food by picking items that are baked, steamed, boiled, or sautéed in just a bit of oil.
What's the number 1 food item ordered in America? ›1: Chicken is the most-ordered food in 12 U.S. states (including Michigan, Rhode Island, and a whole swath of Southern states like North Carolina, Tennessee and Florida), earning it top takeout honors, according to Eater's number crunchers.
What is the most eaten thing in China? ›Chow mein is not only one of the most popular dishes in China, but it has also become a signature dish at Chinese restaurants all around the world. With stir-fried noodles, and your choice of sauteed tofu, vegetables, or meat, Chow mein has become an easy and reliable meal to be savored and enjoyed.
What does China eat the most? ›Rice and noodles are a very important part in the Chinese diet. Rice and noodles are equivalent to potato and pasta in the western diet. Handfuls of bite-sized meat and vegetables accompany the rice and noodles. Almost every meal uses rice.
Which is healthier Chinese or Japanese? ›Generally, Japanese foods are considered healthier and more nutritious than Chinese meals. The reason lies in the use of fats, carbs, and proteins. Japanese cuisine uses a lot of proteins, and the primary source is seafood. Usually, the Japanese serve raw seafood. However, some prefer steaming and stir-frying.
Why do Chinese eat raw garlic with pork belly? ›It's simply topped on the thinly sliced pork belly meat as a dressing. Raw garlic is a popular companion to rich meat dishes in Chinese cuisine. As the folk saying goes, eating meat without garlic will lose half the flavor.
Why can't I sleep after Chinese food? ›Chinese Food: This is another food item that is important to avoid during night as the MSG (Monosodium Glutamate), a flavour enhancer found in Chinese food. It is because, MSG works in a similar manner as caffeine, making it really difficult to fall asleep.
Which country has banned MSG? ›In addition, Pakistan's Supreme Court imposed a nationwide ban on the sale, import, and export of MSG in March 2018 on the grounds that it was hazardous to human health.
Does McDonald's use MSG? ›
It also has an equally familiar-sounding ingredient: monosodium glutamate, or MSG. McDonald's doesn't currently use MSG in the other items that compose its regular, nationally available menu—but both Chick-fil-A and Popeyes list it as an ingredient in their own chicken sandwiches and chicken filets.
How do you flush MSG out of your body? ›Drinking several glasses of water may help flush the MSG out of your system and shorten the duration of your symptoms.
Does Chick Fil A have MSG? ›MSG is present in some of our menu offerings as a flavor enhancer, but we also offer a variety of options which do not contain added MSG. To help our customers make informed decisions, we provide comprehensive nutrition facts and ingredient lists on our Nutrition and Allergens page.
Is MSG banned in Europe? ›In the European Union, MSG is classified as a food additive (E621) and regulations are in place to determine how and when it can be added to foods.
What does MSG do to your brain? ›Monosodium Glutamate in Foods and its Biological Effects
MSG has been shown to cause lesions on the brain especially in children. These lesions cause cognitive, endocrinological and emotional abnormalities. In children, excess glutamate affects the growth cones on neurons.
To date, there is no conclusive evidence that links MSG consumption to cancer, either as a cause of cancer or as increasing the risk of cancer. You might, however, suspect that you have a sensitivity to MSG and that consumption triggers headaches or other symptoms.
How do you know if food has MSG in it? ›How can I know if there is MSG in my food? FDA requires that foods containing added MSG list it in the ingredient panel on the packaging as monosodium glutamate.
What is the oldest Chinese restaurant in the United States? ›Pekin Noodle Parlor (built 1909) is the oldest continuously operating Chinese restaurant in the United States, located in Butte, Montana. The restaurant was founded in its current location in 1911 by Hum Yow and Tam Kwong Yee.
What two foods originated in China? ›Yes, China saw the origin of a number of popular foods like Sushi, Ketchup, Ice- Cream and Miso on its soil. For instance, Sushi first originated in China.
Is broccoli eaten in China? ›Beef and Broccoli
Beef is a type of meat that is difficult to find in China, but the main reason you won't find this stir-fry dish in China is because there's no broccoli in China or at least the type of broccoli that is sold in America, instead, they use a leafy vegetable called gai ian.
Which is better General Tso or orange chicken? ›
If you prefer a crispy fried chicken, sesame or orange chicken is your best bet. If you like a stir-fry, go for General Tso.
Do they eat beef and broccoli in China? ›Since early Chinese immigrants couldn't find Gai Lan in the US, broccoli became an easy substitute. It's believed that the first versions of broccoli beef were prepared by Chinese immigrants who had settled in San Francisco. Nowadays, this dish is a staple of Chinese cuisine around the world.
Why is China hoarding food? ›For China, such stockpiles are necessary to ensure it won't be at the mercy of major food exporters such as the U.S. But other countries, especially in the developing world, might ask why less than 20% of the world's population is hoarding so much of its food. China has operated granaries for thousands of years.
What does China buy from USA? ›Aircraft, soybeans, motor vehicles and microchips are top U.S. exports to China. Since 2001, the share of these exports going to China has increased sharply. Soybeans and motor vehicles are targets of recent Chinese tariffs.
Who eats more meat the United States or China? ›China is the world's largest consumer meat market. Meat consumption in China has increased steadily since the early 1990s. In 2021, the Chinese consumed almost 100 million tons of meat—27 percent of the world's total 1. and twice the total consumption in the United States.
Why is Western Chinese food so different? ›Chinese food is different from Western food by the way we prepare food before cooking. Chinese cut the ingredients in bite size then stir fry or steam the ingredients in short time while Westerners cook the ingredients in big pieces and cut the food on their plates with knives and forks.
Why do British people like Indian food so much? ›Just how and why this came to be is allied to the presence of the British Raj in India. The British army and civilians working in India developed a liking for the hot, spicy foods of the sub-continent and brought the dishes (curries) home and to other parts of the then British Empire.
How is authentic Chinese food different? ›Authentic Chinese chefs typically make their food with fresh, local ingredients and cooked traditionally. Generic Chinese food, on the other hand, is often made with cheaper, processed ingredients. It is not cooked in a conventional way.
Does Chinese food taste different in China? ›Within China there are vast differences in cuisines, tastes and cooking styles. Sichuan chefs use a lot of spice; people in western China prefer lamb over pork; northern Chinese go heavy on the dough; Shanghai cuisine uses plenty of sugar; you can barely get through a meal of any sort in Hong Kong without some seafood.
Why do Japanese cuisines are considered healthier than that of Chinese? ›Though Japanese and Chinese foods belong to East Asian cuisine, there are several differences between these two. Japanese food uses fresh and raw ingredients and is less oily, which is why these are more healthy compared to Chinese cuisine comprising deep-fried proteins and more spices and condiments.
What is the difference between authentic and westernized Chinese food? ›
A large majority of westernized Chinese food is deep fried or soaked in sauce, while deep frying is rarely practiced in China. Most authentic Chinese dishes are stewed, braised, baked, steamed or boiled and utilize spices rather than sauces and salt.
Why is Chinese food one of the healthiest in the world? ›Traditional Chinese cuisine primarily consists of steamed vegetables with a smattering of lean proteins. That's why the Chinese have lower rates of heart disease, diabetes and obesity, according to Sutter Health.
What's the national dish of Britain? ›The dish has taken on a large cultural significance in Britain. It is widely considered the country's national dish, and in 2001 British Foreign Secretary Robin Cook gave a speech in which he hailed chicken tikka masala as a symbol of modern multicultural Britain.
What do the British call curry? ›Curries in Britain are widely described using Indian terms, such as korma for a mild sauce with almond and coconut, Madras for a hot, slightly sour sauce, and pasanda for a mild sauce with cream and coconut milk.
What do British people like to eat the most? ›- Fish and Chips. ...
- Bangers and Mash. ...
- Full English Breakfast. ...
- Sunday Roast. ...
- Toad in the Hole. ...
- Shepherd's Pie/Cottage Pie. ...
- Steak and Kidney Pie.
General Tso, on the other hand, is a real and widely known person from China. General Tso had no particular affinity for chickens or chicken dishes or cooking (as far as we know) and did not invent the dish. General Tso's Chicken is an American Chinese dish created by a chef named Peng Chang-Kuei.
Is lo mein authentic Chinese food? ›Lo Mein in so many places, it actually originated in China, as a wheat flour noodle dish. It is unclear exactly who invented the process of mixing water and flour to make noodles, but the Chinese have been eating them for over 2,000 years!
Is orange chicken real Chinese food? ›Distinguished with its orange-flavored chili sauce, it has spawned several 'copycat' recipes. While the orange chicken is one of the most famous Chinese dishes in America, it is a purely American invention, with no authentic Chinese resturants or restaurants in China serving this dish.
What is the most popular Chinese dish in America? ›General Tso Chicken – According to Grubhub, this sweet fried chicken dish is the most popular Chinese food in America. It's also unhealthy, considering that it is deep-fried and the recipe demands tons of sugar.
Why do Chinese eat so many eggs? ›Many Dongyang residents, young and old, said they believed in the tradition passed on by their ancestors that the eggs decrease body heat, promote better blood circulation and just generally reinvigorate the body. “By eating these eggs, we will not have any pain in our waists, legs and joints.
Why do Chinese eat raw garlic with their food? ›
In traditional Chinese medicine, garlic is used to improve cardiovascular health and immunity as well as to treat cancer (2, 4). Garlic was used in daily Chinese diet since around 2000 B.C. or earlier where it was consumed especially with raw meat (2).