Reply to S/O: Chinese or Chinese Americans, can you tell us about American Chinese food?

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Reply to "S/O: Chinese or Chinese Americans, can you tell us about American Chinese food?"

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[quote=Anonymous]I'm an American Born Chinese and my parents were both immigrant American Chinese.  My mother cooked a lot of Chinese (and taught Chinese cooking classes when I was a kid).  I've also visited both Taiwan and China multiple times.

For a fast and quick rule, real Chinese food has a lot less oil and starch in the cooking process.  In general, Chinese stir fries use light oil and hot surfaces to cook the food with a minimum of oil.  There is almost no food that is breaded, like General Tso's, orange beef, lemon chicken, etc.  Sauces in China are much thinner in consistency and not thickened with slurries like the more gravy like sauces in the US.  For example, in China, you might have a meal that is essentially steam served in a sauce that is a consistency more like broth rather than the thick clingy sauce that is more gelatinous.

The dumplings in the US are the closest thing that most standard Chinese American restaurants make to actual Chinese food.

Don't get me wrong, I love both Chinese and Chinese American food, but they are very different.  Much like you don't find real Indian, real Italian or other authentic ethnic cuisines in most American restuarants.[/quote]

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