Cantonese cooking
On 8/20/2015 4:45 AM, JRStern wrote:
> On Wed, 19 Aug 2015 10:52:18 -0700 (PDT), Roy >
> wrote:
>
>> I've never had much to do with genuine Chinese food and seldom read about
>> it on this forum. About the only one who is into it at all is Squertzy.
>>
>> Last week I had some BBQ pork (Char Sui) from a take-out in Edmonton. Very tasty
>> and I am definitely going to try this at home. Do any of you have suggestions
>> about other relatively easy to prepare Cantonese style dishes to try?
>> ===
>
> Well, ... classical American Chinese food is Cantonese, but just how
> authentic that is, is another matter. Chop suey, chow mein, spare
> ribs, won ton soup, chicken with vegetables, almond chicken, pressed
> duck, fried rice, fried shrimp, eggrolls, ... maybe some beef with
> black mushrooms. Lot of noodles, though that's more authentic and
> less common in the US. And Edmonton, I can hardly guess at!
>
> Frankly I seldom cook any of it, though I eat a ton. And the American
> taste for Chinese-ish food went in a different direction starting in
> the 1970s with the spicier non-Cantonese styles, with red peppers,
> garlic, chili sauce, etc. I'm not even sure if my favorite black bean
> sauce (w garlic) is Cantonese or something else.
>
> J.
>
Mmmm hmmm...
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