An American's Guide to Fake Chinese Food

AN AMERICAN’S GUIDE TO FAKE CHINESE FOOD

Angus Mak

Lullabot Retreat 2013

Wednesday, 13 November, 13

CHINA TOWN


EGG ROLL

Americans’ version of the Spring Roll, bigger and better


FRIED CHICKEN WINGS

KFC is not Chinese


CHICKEN BALLSDeep fried chicken breast

Canadian?

Real Chicken Balls


FLUORESCENT SAUCE

America’s version of the sweet and sour sauce

Anything fluorescent is not Chinese


DUCK SAUCE

Made from dried Turkish Apricots

Sweet Bean Sauce


WONTON SOUP

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


FRIED WONTON

Basically is Wonton that’s going bad.


CRAB RANGOON

Deep fried dumplings with cream cheese and imitation crab.

Origin: San Francisco 1950’s


EGG FOO YOUNG

Omelet crossed with pancake with brown gravy

Origin: United States, 1930’s


CHOP SUEY

Origin: California, 1850’s

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


GENERAL TSO’S CHICKEN

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

Origin: New York 1970’s


MONGOLIAN BEEF

Nothing Mongolian about it, but it sounds exotic.


BEEF WITH BROCCOLI

Americans think anything broccoli is Chinese

Chinese broccoli is a different vegetable called Gai Lan


LEMON CHICKENDeep fried chicken with sweet lemon sauce.

The Chinese adopted this dish, usually for children.


SESAME CHICKEN

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


______ FRIED RICE

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

Yeung Chow Fried Rice


FORTUNE COOKIES

Origin: California, 1890’s ~ early 1900s

Japanese recipe popularized by Chinese consumed by Americans


FORTUNE COOKIES


NEXT RETREAT


An American's Guide to Fake Chinese Food

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