AN AMERICAN’S GUIDE TO FAKE CHINESE FOOD

Angus Mak

Lullabot Retreat 2013

Wednesday, 13 November, 13

CHINA TOWN

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EGG ROLL

Americans’ version of the Spring Roll, bigger and better

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FRIED CHICKEN WINGS

KFC is not Chinese

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CHICKEN BALLSDeep fried chicken breast

Canadian?

Real Chicken Balls

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FLUORESCENT SAUCE

America’s version of the sweet and sour sauce

Anything fluorescent is not Chinese

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DUCK SAUCE

Made from dried Turkish Apricots

Sweet Bean Sauce

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WONTON SOUP

Drinking the soup of Wonton Soup is like drinking the gravy after finishing your Mashed Potatoes.

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FRIED WONTON

Basically is Wonton that’s going bad.

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CRAB RANGOON

Deep fried dumplings with cream cheese and imitation crab.

Origin: San Francisco 1950’s

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EGG FOO YOUNG

Omelet crossed with pancake with brown gravy

Origin: United States, 1930’s

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CHOP SUEY

Origin: California, 1850’s

Made from leftover for the hungry miners during the 1850’s Gold Rush era

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GENERAL TSO’S CHICKEN

Nobody knows who this General is, also called General Tao.

Origin: New York 1970’s

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MONGOLIAN BEEF

Nothing Mongolian about it, but it sounds exotic.

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BEEF WITH BROCCOLI

Americans think anything broccoli is Chinese

Chinese broccoli is a different vegetable called Gai Lan

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LEMON CHICKENDeep fried chicken with sweet lemon sauce.

The Chinese adopted this dish, usually for children.

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SESAME CHICKEN

Sweeter version of General Tso’s chicken, except sweet and with sesame sprinkled on top.

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______ FRIED RICE

Left over rice from the day before with egg and soy sauce.

Yeung Chow Fried Rice

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FORTUNE COOKIES

Origin: California, 1890’s ~ early 1900s

Japanese recipe popularized by Chinese consumed by Americans

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FORTUNE COOKIES

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NEXT RETREAT

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