American Chinese cuisine

Question

This piglix contains articles or sub-piglix about American Chinese cuisine

Answer 1

American Chinese cuisine

American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent. The dishes served in many North American Chinese restaurants are adapted to American tastes and differ significantly from those found in China. Of the various regional cuisines in China, Cantonese cuisine has been the most influential in the development of American Chinese food, especially that of Toisan, the origin of most early immigrants.

Chinese immigrants arrived in the United States to work as miners and railroad workers. As the large groups of Chinese immigrants arrived, laws were put in place preventing them from owning land. They mostly lived together in ghettos, individually referred to as a Chinatown. Here the immigrants started their own small businesses, including restaurants and laundry services. By the 19th century, the Chinese community in San Francisco operated sophisticated and sometimes luxurious restaurants patronised mainly by Chinese. The restaurants in smaller towns (mostly owned by Chinese immigrants) served food based on what their customers requested, anything ranging from pork chop sandwiches and apple pie, to beans and eggs. Many of these small-town restaurant owners were self-taught family cooks who improvised on different cooking methods and ingredients. These smaller restaurants were responsible for developing American Chinese cuisine, where the food was modified to suit a more American palate. First catering to miners and railroad workers, they established new eateries in towns where Chinese food was completely unknown, adapting local ingredients and catering to their customers' tastes. Even though the new flavors and dishes meant they were not strictly Chinese cuisine, these Chinese restaurants have been cultural ambassadors to Americans.

Along the way, cooks adapted southern Chinese dishes such as chop suey and developed a style of Chinese food not found in China. Restaurants (along with Chinese laundries) provided an ethnic niche for small businesses at a time when the Chinese people were excluded from most jobs in the wage economy by ethnic discrimination or lack of language fluency. By the 1920s, this cuisine, particularly chop suey, became popular among middle-class Americans, however after World War II, it began to be dismissed for not being "authentic." Late 20th century tastes have been more accommodating. Take away food became popular amongst Americans, Chinese food becoming a favourite "take out" option. By this time it became evident that Chinese restaurants no longer catered mainly for Chinese customers.

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Answer 2

Baogel

A baogel is a hybrid between a bagel and cha siu bao bun, created as a joint collaboration of Black Seed Bagel and Nom Wah Kuai in New York City in November 2017. It has been compared to the cronut by several commentators.

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Answer 3

Brown rice

Rice, brown, long-grain, raw

Brown rice is whole grain rice, with the inedible outer hull removed; white rice is the same grain with the hull, bran layer and cereal germ removed. Red rice, gold rice, black rice and purple rice are all whole rices, but with a differently-pigmented outer layer.

Any type of rice may be eaten whole. Whole rice has a mild, nutty flavor, and is chewier and more nutritious than white rice. A thiamine-deficient diet including only white rice can cause beriberi; the disease can be prevented, and treated, by eating whole rice instead.

Rice plants accumulate arsenic, and there have been concerns over excessive arsenic levels in rice. There is more arsenic in the bran, so brown rice contains more arsenic. The European Union has introduced regulations on arsenic in rice, but the United States has not.

Brown rice and white rice have similar amounts of calories and carbohydrates. White rice, unlike brown rice, has the bran and germ removed; and has different nutritional content. Brown rice is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, an excellent source of manganese and high in fiber.

When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.

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Answer 4

Cashew chicken

Cashew chicken

Cashew chicken (Chinese: 腰果雞丁) is a simple Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews and either a light brown garlic sauce or a thick sauce made from , soy sauce and oyster sauce.

The traditional version of cashew chicken is stir-fried in a wok. Tender chunks of chicken are combined with crispy roasted cashews, vegetables and are tossed in a light sauce made from garlic, soy sauce and hoisin sauce, thinned with water.

The deep-fried version of the dish is closely associated with the city of Springfield, Missouri. Deep-fried cashew chicken was apparently first served in 1963 at the Grove Supper Club in Springfield. David Leong, the chef, who moved to the United States from China in 1940, struggled to gain acceptance for the foods of his homeland so he began searching for a dish that would appeal to local residents' taste buds. His famous deep-fried cashew chicken recipe was so popular he soon opened Leong's Tea House in Springfield. The dish became exceedingly popular in the Springfield area and is often cited as the unofficial "dish of the city". Springfield even hosts an annual festival that is centered on this chicken dish: Springfield Sertoma's Cashew Craze.

Borrowing from the local love of fried chicken, Leong came up with a variation of the preexisting dish. Instead of stir-frying the chicken, as is normally done, he deep-fried the chicken chunks. He then covered them with the typical sauce made from chicken stock, soy sauce and oyster sauce, and added the handful of cashews. He also included chopped green onions as a twist and it became an immediate hit with the local crowd. As word spread about the dish, so did the recipe. Leong's Tea House closed its doors in 1997, but Springfield-style cashew chicken is still being served at over 70 Chinese restaurants, as well as many non-Chinese restaurants, in and around the Springfield metropolitan area, and elsewhere in Missouri and other states. Springfield-style cashew chicken has been mentioned on The Food Channel, a nationwide syndicated radio program, and the floor of the U.S. House of Representatives.

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Answer 5

Chenpi

Chenpi or chen pi (Chinese: 陈皮, pinyin: chénpí, “old peels”) is sun-dried tangerine peel used as a traditional seasoning in Chinese cooking and traditional medicine. They are aged by storing them dry. They have a pungent and bitter taste. First taste of its herb is slightly sweet and aftertaste is bitter. Their attribute is warm. Chenpi has a common name, ‘ju pi’ or mandarin orange peel.

Chenpi contains volatile oils, nobiletin, hesperidin, neohesperidin, tangeridin, citromitin, synephrine, carotene, cryptoxanthin, inositol, vitamin B1 and vitamin C. Traditional Chinese herbal medicine utilizes the alcohol extracts of several citrus peels for specific health propertiest, including those extracted from mandarin orange and bitter orange.

Chenpi that is big in size have a surface integrated with deep-red scarfskin and white interior, and plenty of flesh heavy oil plus dense fragrance and pungency is of its best quality.

In general, old-aged Chenpi tends to have a higher quality. Since the products produced in Xinhui are of the best quality owing to rich supply of citrus, it is often called Xinhui Pi or Guang Chen Pi. It is normally cut into shreds before serving and presenting in the raw form.

The practice of getting citrus peels originated from Song Dynasty and has lasted for seven hundred years. Chenpi was of high popularity until Ming and Qing Dynasties. It was shipped to foreign provinces by businessmen from Xinhui in Guangdong. Due to its significant medical effect, a famous Qing doctor named Ye Gui (1667-1746) prescribed Chenpi as one of the ingredients in ‘Erchen Tang’, a decoction consisting two old drugs. Chenpi business brought wealth to Xinhui peasants and it also extended to food processing, logistics areas which forms a food production chain. However, there was a decline of Chenpi business in the 1990s until late 2002 when Chenpi farmers helped set up Chenpi Industrial Association with support from Xinhui Agriculture Bureau and Business Federation, to which Chenpi regained its popularity since.

Xinhui chenpi is famous for its special production technique, where emphasis is put on peeling and storage methods. People can also do it at home.

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Answer 6

China Coast

China Coast was a casual dining American restaurant chain specializing in Chinese food. Founded in 1990 in Orlando, Florida, the company began a rapid and ill-fated national expansion in 1993, ultimately resulting in its demise. At the time of its closing in 1995, it operated 51 locations in the United States.

Restaurants were typically located in mall outparcels. Unfortunately for the chain, it attempted to enter markets that were saturated with well-established family-owned Chinese restaurants that offered comparable food and service at lower prices. Operational issues stemming from the rapid expansion attempt ultimately made it difficult for it to compete with the market incumbents.

Its restaurants served moderately-priced American Chinese cuisine. Dishes included moo goo gai pan, pork lo mein, beef & broccoli, and sweet and sour pork. A lunch buffet was eventually dropped in favor of complimentary appetizers that included egg rolls, its proprietary China Coast bread, marinated vegetables, and crispy noodles. The appetizers accompanied all entrees in a similar fashion to the signature appetizers at sister chains Red Lobster and Olive Garden.

It was founded by General Mills, which ultimately spun the chain and sisters Red Lobster and Olive Garden to Darden Restaurants Inc. in 1995 under the name Darden Restaurants.

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Answer 7

Chinese chicken salad

Chinese chicken salad

Chinese chicken salad is a salad with chopped chicken; therein, flavored with and styled by Chinese culinary ingredients and techniques that are both common and popularly adapted in parts of the United States. Though many variations exist, common features of most Chinese chicken salads contain: cut romaine lettuce and cabbage (or other lettuce); chicken (typically breast meat); deep-fried wonton (cut dough skins) or rice vermicelli; and nuts (sliced almonds, cashews or peanuts). A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar (or citrus juice); plus, optional seasonings such as dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads.

Origins of the Chinese chicken salad are unknown, whereas it's believed to have originated from pan-Asian cuisine or fusion cuisine influences, rather than having actual roots in Chinese cuisine. Reasoning for that theory is that green lettuce salad is a dish of primarily Western origins.

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Answer 8

Chinese cuisine in Jewish culture in the United States

The American Jewish habit of eating at Chinese restaurants on Christmas or Christmas Eve is a common stereotype portrayed in film and television, but has a factual basis. The tradition may have arisen from the lack of other open restaurants on Christmas Day, as well as the close proximity of Jewish and Chinese immigrants to each other in New York City.

Though it is a common stereotype, the relationship Jewish people have with American Chinese cuisine during Christmas is well documented. The definitive scholarly and popular treatment of this subject appears in Rabbi Joshua Eli Plaut, Ph.D. book A Kosher Christmas: 'Tis the Season to Be Jewish," in his third chapter entitled "We Eat Chinese Food on Christmas." The origin of Jews eating Chinese food dates to the end of the 19th century on the Lower East Side, Manhattan, because Jews and the Chinese lived in close proximity to each other. There were around a million Eastern European Jews living in New York around 1910 and the Jews constituted over “one quarter of the city’s population”. The majority of the Chinese immigrated to the Lower East Side from California after the 1880s and many of them went into the restaurant business.

The first mention of the Jewish population eating Chinese food was in 1899 in the American Hebrew Weekly journal. They criticized Jews for eating at non-kosher restaurants, particularly singling out Chinese food. Jews continued to eat at these establishments. In 1936, it was reported that there were eighteen Chinese restaurants open in heavily populated Jewish areas in the Lower East Side. Jews felt more comfortable at these restaurants than they did at the Italian or German eateries that were prevalent during this time period. Joshua Plaut wrote of the origin of Jews eating Chinese food on Christmas: "It dates at least as early as 1935 when The New York Times reported a certain restaurant owner named Eng Shee Chuck who brought chow mein on Christmas Day to the Jewish Children’s Home in Newark. Over the years, Jewish families and friends gather on Christmas Eve and Christmas Day at Chinese restaurants across the United States to socialize and to banter, to reinforce social and familiar bonds, and to engage in a favorite activity for Jews during the Christmas holiday. The Chinese restaurant has become a place where Jewish identity is made, remade and announced."

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Answer 9

Chinese restaurant

A Chinese Restaurant is an establishment that serves Chinese cuisine outside China. Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine. Most of them are in the Cantonese restaurant style. Chinese takeouts (United States and Canada) or Chinese takeaways (United Kingdom and Commonwealth) are also found either as components of eat-in establishments or as separate establishments, and serve a take out version of Chinese cuisine.

Chinese restaurants in the United States began during the California gold rush, which brought twenty to thirty thousand immigrants across from the Canton (Guangdong) region of China. By 1850, there were five restaurants in San Francisco. Soon after, significant amounts of food were being imported from China to America's west coast. The trend spread eastward with the growth of the American railways, particularly to New York City. The Chinese Exclusion Act allowed merchants to enter the country, and in 1915 restaurant owners became eligible for merchant visas. This fueled the opening of Chinese restaurants as an immigration vehicle. As of 2015^[update] the United States had 46,700 Chinese restaurants.

There has been a consequential component of Chinese emigration of illegal origin, most notably Fuzhou people from Fujian Province and Wenzhounese from Zhejiang Province in Mainland China, specifically destined to work in Chinese restaurants in New York City, beginning in the 1980s. Adapting Chinese cooking techniques to local produce and tastes has led to the development of American Chinese cuisine.

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Answer 10

Chop suey

Chop suey

Chop suey (/ˈtʃɒpˈsuːi/) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, prawns, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.

Chop suey has become a prominent part of American Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Chinese Indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Chop suey is widely believed to have been invented in America by Chinese Americans, but the anthropologist E. N. Anderson concludes that the dish is based on tsap seui (杂碎, “miscellaneous leftovers”), common in Taishan (Toisan), a county in Guangdong province, the home of many early Chinese immigrants to the U.S. This "became the infamous 'chop suey' of third-string Chinese restaurants in the western world, but it began life as a good if humble dish among the specialist vegetable farmers of the area. At the end of the day, they would stir-fry the small shoots, thinnings, and unsold vegetables—up to ten species in a dish!" The Hong Kong doctor Li Shu-fan likewise reported that he knew it in Toisan in the 1890s.

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