American Chinese cuisine

Question

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

Answer 1

Chow mein

Chow mein

Chow mein (/ˈtʃaʊ ˈmeɪn/) are stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora and appears on the menus of Chinese restaurants. It is particularly popular in Pakistan, the United States, Britain, Nepal, and India.

The word means 'fried noodles', chow meaning 'fried' and mein meaning 'noodles'. The pronunciation chow mein is an English corruption of the Taishanese pronunciation chāu-mèing. The lightly pronounced Taishanese [ŋ], resembling the end of a Portuguese nasal vowel, was taken to be /n/ by English speakers. The Taishan dialect was spoken by migrants to North America from Taishan.

In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat (chicken being most common but pork, beef, shrimp or tofu sometimes being substituted), onions and celery. It is often served as a specific dish at westernized Chinese restaurants. Vegetarian or vegan Chow Mein is also common.

There are two main kinds of chow meins available on the market:

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Answer 2

Chow mein sandwich

Chow mein sandwich

Originating in Fall River, Massachusetts, in the 1930s or 1940s, the chow mein sandwich is a hot sandwich, which typically consists of a brown gravy-based chow mein mixture placed between halves of a hamburger-style bun, popular on Chinese-American restaurant menus throughout southeastern Massachusetts and parts of neighboring Rhode Island. This sandwich is not well known outside of this relatively small area of New England.

This sandwich was created to provide a low-cost meal in an economically depressed region inhabited by recent immigrants from Europe and Canada while providing it in a form with which they were already familiar. Even the gravy has been modified to be very similar to that used in typical New England cooking.

These sandwiches are sometimes served outside of Chinese American restaurants by the food services in local area schools and senior citizens' centers. Celebrity chef and Fall River native Emeril Lagasse has also publicized this sandwich, along with food writers Jane and Michael Stern.

The sandwiches are served "strained" or "unstrained," referring to whether or not the sandwich has vegetables. "Strained" means that it is served without vegetables. Just like plated chow mein without the bun, the sandwich may also include meats or seafood, usually chicken, beef, or shrimp. The Oriental Chow Mein Noodle Company of Fall River is the regional source for the sandwich's distinctive crispy noodles.

These sandwiches can be found in the cities of Fall River, New Bedford, and Taunton in Massachusetts; and in the cities of Woonsocket, Pawtucket and Tiverton in Rhode Island. Although the sandwich is unknown in nearby Boston, it was on the menu at the more distant Coney Island location of Nathan's Famous in Brooklyn, New York as recently as 2013.

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Answer 3

Corn crab soup

Corn crab soup

Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine. The soup is actually cream of corn soup with egg white and crab meat or imitation crab meat added. It is most likely of southern Chinese origin.

The soup may also be called crab meat and corn soup, sweet corn soup with crab meat, corn soup with crab meat, crab meat with sweet corn soup, or crab meat cream corn soup.

This soup is found in Chinese restaurants in mainland China, Hong Kong, Taiwan, and some Southeast Asian nations such as Singapore,Malaysia, Indonesia, the Philippines, Thailand, and Vietnam. It is particularly popular in Hakka-speaking regions of southern China and Taiwan. It is also popular in Chinese takeout restaurants in the United States, Canada, Europe, and Japan. In the Philippines it is called sopang mais.

The soup may be derived from tofu-crab soup, a soup also found in restaurants in North America.

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Answer 4

Chun King

Chun King was an American line of canned Chinese food products founded in the 1940s by Jeno Paulucci, who also developed Jeno's Pizza Rolls and frozen pizza, and the Michelina's brand of frozen food products, among many others. By 1962, Chun King was bringing in $30 million in annual revenue and accounted for half of all U.S. sales of prepared Chinese food. Chun King was sold to the R. J. Reynolds Tobacco Company, in 1966 for $63 million.

R. J. Reynolds merged with Nabisco Brands in 1985 and the new company changed its name to RJR Nabisco in the following year. In 1989, Chun King was sold by RJR Nabisco to Yeo Hiap Seng of Singapore to help pay for Kohlberg Kravis Roberts's leverage buyout of RJR Nabisco. RJR Nabisco had previously sold the Chun King line of frozen foods to ConAgra Foods in 1986. After losing market share, Yeo Hiap Seng sold Chun King in 1995 to Hunt-Wesson, the owner of rival La Choy. Hunt-Wesson's parent ConAgra eventually closed Chun King's manufacturing facilities and phased out the Chun King brand.

For the commercial production of egg rolls, Paulucci used a co-extrusion process developed by Demaco using a Demaco extruder.

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Answer 5

Crab Rangoon

Crab Rangoon

Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, or cheese wontons, are deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, crab meat or imitation crab meat, scallions, and/or garlic and onion. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil. The dish can also be baked.

Crab Rangoon has been on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the United States. A "Rangoon crab a la Jack" was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.

Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.

In the Pacific Northwest states of America crab Rangoon are also known as crab puffs, although this primarily refers to versions that use puff pastry as a wrapper instead of wonton. They may also be referred to as crab pillows, crab cheese wontons, or cheese wontons.

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Answer 6

Egg drop soup

Egg drop soup

Egg drop soup (traditional: ; pinyin: dànhuātāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is known to be a simple-to-prepare soup in different European countries and Japan.

In the United States, egg drop soup is often one of the main soups offered in American Chinese cuisine, and is also called egg flower soup. Cornstarch may be used to thicken it.

In Chinese cuisine, egg drop soups have a thinner consistency than their Western counterpart. Depending on the region, they may be garnished with ingredients such as tofu, scallion, bean sprouts and corn.

In Japan, egg is often dropped unscrambled as the topping for tsukimi (月見) udon or soba. The moon-like appearance of the whole yolk is responsible for the name, which means "moon viewing".

In Italy, stracciatella, a version made of egg and parmesan cheese, is a popular variant of egg drop soup.

Similarly in France le tourin, a garlic soup, is made with egg whites which are drizzled into the soup in much the same way as egg drop soup is made.

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Answer 7

Egg foo young

Egg foo young

Egg foo young (Chinese: 芙蓉蛋 pinyin = fu2 rong2 dan4; Jyutping: fu⁴ jung⁴ daan^6*2, also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from GuangDong.

Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often minced ham. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered.

In Chinese Indonesian cuisine, it is known as fu yung hai, sometimes spelled as pu yung hai. The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas.

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Answer 8

Egg roll

Egg roll

Egg roll is a term used for many different foods around the world.

The term egg roll is commonly used in North America to refer to variations of fried foods involving filling wrapped in flat bread. The dish is considered a subtype of the spring roll in mainland China, with the Chinese term meaning egg roll referring to the biscuit roll instead. Egg rolls are considered distinct from spring rolls outside of mainland China.

In Vietnamese cuisine an egg roll is a savory dish typically served as an appetizer similar in concept to what is commonly known as Spring roll in Asia but made with flour dough wrap instead and deep fried or baked resulting in a crispy product. There is another version known as Popiah which has a soft pan cooked wrapper with vegetable stuffing that are stir fried or steamed in a separate process. Egg rolls are usually stuffed with pork, shrimp, or chicken, adding cabbage, carrots, bean sprouts and other vegetables, and then deep fried. This variety of the egg roll is very common and popular, across even regional varieties of American Chinese food, and is often included as part of a "combination platter".

In West Bengal in India, and especially Kolkata, "egg roll" refers to a fried egg wrapped inside a paratha fried flat-bread. After the paratha has been prepared, an egg is cracked on a pan and while the egg is still uncooked, the paratha is added. It is cooked until the egg is well done and is stuck to the paratha. After that, the contents are removed from the pan and sliced raw onions, sliced green chilis, sliced cucumbers, a squeeze of fresh lemon juice and black salt is added. An optional choice is adding tomato ketchup at the end. It is wrapped in paper and served as a take away street food. This delicacy was specially invented for the Colonial Britishers living in the then Calcutta as a quick snack.

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Answer 9

Fortune cookie

Fortune cookie

A fortune cookie is a crisp cookie usually made from flour, sugar, vanilla, and sesame seed oil with a piece of paper inside, a "fortune", on which is an aphorism, or a vague prophecy. The message inside may also include a Chinese phrase with translation and/or a list of lucky numbers used by some as lottery numbers, some of which have become actual winning numbers. Fortune cookies are often served as a dessert in Chinese restaurants in the United States and other Western countries, but are not a tradition in China. The exact origin of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century. It was most likely brought over from Japanese immigrants in the late 19th or early 20th century. The Japanese version did not have the Chinese lucky numbers and was eaten with tea.

As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan; and there is a Japanese temple tradition of random fortunes, called omikuji. The Japanese version of the cookie differs in several ways: they are a little bit larger; are made of darker dough; and their batter contains sesame and miso rather than vanilla and butter. They contain a fortune; however, the small slip of paper was wedged into the bend of the cookie rather than placed inside the hollow portion. This kind of cookie is called tsujiura senbei (辻占煎餅^?) and is still sold in some regions of Japan, especially in Kanazawa, Ishikawa. It is also sold in the neighborhood of Fushimi Inari-taisha shrine in Kyoto.

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Answer 10

General Tso%27s chicken

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