In my thought, the most popular chinese food in America is Kung Pao Chicken, do you agree? I just start to write some recipe about chinese food recipe that about how i cooked in my blog. Here is my blog address, dreamy castle

If you are interested in my recipe, you can have a comment with that, i will reply soon,thank you very much.

Jiayan Wu wrote:
> In my thought, the most popular chinese food in America is Kung Pao
> Chicken, do you agree?

Brocolli beef, sweet and sour Pork, flied lice, egg rolls, chicken chow mein.

-sw

Sqwertz wrote:
> Jiayan Wu wrote:
>
>> In my thought, the most popular chinese food in America is Kung Pao
>> Chicken, do you agree?
>
>
> Brocolli beef, sweet and sour Pork, flied lice, egg rolls, chicken chow
> mein.

Yuck to everything above except Yang Chow Flied Lice.. Some places do an
ok Kung Pao, but its not favorite.

--
Dan

On Mon, 03 Aug 2009 23:59:26 -0400, Dan Logcher wrote:

> Sqwertz wrote:
>> Jiayan Wu wrote:
>>
>>> In my thought, the most popular chinese food in America is Kung Pao
>>> Chicken, do you agree?
>>
>> Brocolli beef, sweet and sour Pork, flied lice, egg rolls, chicken chow
>> mein.
>
> Yuck to everything above except Yang Chow Flied Lice.

My sentiments exactly. I was not implying that I liked any of those
dishes - just that those seem to be the most popular.

Oyster beef, yes (this is sometimes the same as broccoli beef, but
it rarely has enough oyster sauce for me unless specifically called
"Oyster Beef").

Flied Lice, depends who makes it and what's in it.

Egg rolls are hit and miss; I prefer Vietnamese egg rolls over any
Chinese rolls out there.

And most chow mein/lo meins are pretty weak. Give me a nice saucy
chow fun over those dry and nasty wheat noodles any day.

-sw

i prefer the vietnamese rolls, Lee
"Sqwertz" > wrote in message
...
> On Mon, 03 Aug 2009 23:59:26 -0400, Dan Logcher wrote:
>
>> Sqwertz wrote:
>>> Jiayan Wu wrote:
>>>
>>>> In my thought, the most popular chinese food in America is Kung Pao
>>>> Chicken, do you agree?
>>>
>>> Brocolli beef, sweet and sour Pork, flied lice, egg rolls, chicken chow
>>> mein.
>>
>> Yuck to everything above except Yang Chow Flied Lice.
>
> My sentiments exactly. I was not implying that I liked any of those
> dishes - just that those seem to be the most popular.
>
> Oyster beef, yes (this is sometimes the same as broccoli beef, but
> it rarely has enough oyster sauce for me unless specifically called
> "Oyster Beef").
>
> Flied Lice, depends who makes it and what's in it.
>
> Egg rolls are hit and miss; I prefer Vietnamese egg rolls over any
> Chinese rolls out there.
>
> And most chow mein/lo meins are pretty weak. Give me a nice saucy
> chow fun over those dry and nasty wheat noodles any day.
>
> -sw

On Wed, 05 Aug 2009 00:32:31 -0400, Dan Logcher wrote:

> I would agree, except I would think more people would like or know egg rolls
> as oppose to spring rolls. At least, my experience in USA.

Technically, spring rolls (and summer rolls) are the un-fried
versions you see at Thai and Vietnamese restaurants - the ones
wrapped in the translucent rice/tapioca wrappers. I've never seen
fresh spring rolls on a Chinese menu.

Egg rolls are the fried versions we associate with Chinese
restaurants.

-sw

On Aug 5, 9:29*am, Sqwertz > wrote:
> Technically, spring rolls (and summer rolls) are the un-fried
> versions you see at Thai and Vietnamese restaurants - the ones
> wrapped in the translucent rice/tapioca wrappers. *I've never seen
> fresh spring rolls on a Chinese menu.

I'm not sure what is what in the traditional world, but very few
restaurants around this area have what they and I call egg rolls any
more, they carry what they call spring rolls. About 10 or 20 years ago
it was the other way around - no one heard of a spring roll. The
spring rolls they sell today are in the wrappers you describe, but
they are fried to be crisp. Personally, I don't like them all that
much - not a lot of flavor to them. I do like the egg rolls if they
have some shrimp in them to kick up the flavor a bit. Also I prefer
the sprouts in egg rolls over the shredded cabbage in spring rolls.

I'm no expert, but it seems to me the most popular Americanized
Chinese dishes around here are General Tso's Chicken, Kung Pao
Chicken, and Almond Chicken.

-Jeff

and have you noticed how many ways the general's name is spelled? Lee


"JeffH" > wrote in message
...
On Aug 5, 9:29 am, Sqwertz > wrote:
> Technically, spring rolls (and summer rolls) are the un-fried
> versions you see at Thai and Vietnamese restaurants - the ones
> wrapped in the translucent rice/tapioca wrappers. I've never seen
> fresh spring rolls on a Chinese menu.

I'm not sure what is what in the traditional world, but very few
restaurants around this area have what they and I call egg rolls any
more, they carry what they call spring rolls. About 10 or 20 years ago
it was the other way around - no one heard of a spring roll. The
spring rolls they sell today are in the wrappers you describe, but
they are fried to be crisp. Personally, I don't like them all that
much - not a lot of flavor to them. I do like the egg rolls if they
have some shrimp in them to kick up the flavor a bit. Also I prefer
the sprouts in egg rolls over the shredded cabbage in spring rolls.

I'm no expert, but it seems to me the most popular Americanized
Chinese dishes around here are General Tso's Chicken, Kung Pao
Chicken, and Almond Chicken.

-Jeff

On Aug 5, 7:52*pm, "Stormmee" > wrote:
> and have you noticed how many ways the general's name is spelled? *Lee

I was at one place that listed it on their house specialties menu, so
I thought I'd try it. It was terrible - I believe the sauce was based
on ketchup.

-Jeff

shudders??? omg that sounds horrible, Lee


"JeffH" > wrote in message
...
On Aug 5, 7:52 pm, "Stormmee" > wrote:
> and have you noticed how many ways the general's name is spelled? Lee

I was at one place that listed it on their house specialties menu, so
I thought I'd try it. It was terrible - I believe the sauce was based
on ketchup.

-Jeff

wrote:
>I'm no expert, but it seems to me the most popular Americanized
>Chinese dishes around here are General Tso's Chicken, Kung Pao
>Chicken, and Almond Chicken.

None of those dishes are particularly Americanized since they were all
traditional Chinese dishes at one time. Some, like General Tso's chicken, have
become sweeter rather than the typical Hunanese sour aytl flavor. But
otherwise, they're prepared the same as ever.

Orlando

wrote:
>I'm no expert, but it seems to me the most popular Americanized
>Chinese dishes around here are General Tso's Chicken, Kung Pao
>Chicken, and Almond Chicken.

All those dishes were at some point traditional Chinese before migrating to the
U.S. In the case of General Tso's chick, although the sauce is considerably
sweeter than the original sour and salty Hunanese, it remains recognizable.

Orlando

Orlando Enrique Fiol wrote:
> wrote:
>> I'm no expert, but it seems to me the most popular Americanized
>> Chinese dishes around here are General Tso's Chicken, Kung Pao
>> Chicken, and Almond Chicken.
>
> All those dishes were at some point traditional Chinese before migrating to the
> U.S. In the case of General Tso's chick, although the sauce is considerably
> sweeter than the original sour and salty Hunanese, it remains recognizable.
>
> Orlando

Actually, no. General Tso's chicken was invented in Taiwan, and imported
from there into both America and Hunan. The American dish differs in
some ways from the Taiwanese version. See
http://www.nytimes.com/2007/02/04/ma...ick en&st=cse

Ian

Orlando Enrique Fiol wrote:
> wrote:
>> I'm no expert, but it seems to me the most popular Americanized
>> Chinese dishes around here are General Tso's Chicken, Kung Pao
>> Chicken, and Almond Chicken.
>
> None of those dishes are particularly Americanized since they were all
> traditional Chinese dishes at one time. Some, like General Tso's chicken, have
> become sweeter rather than the typical Hunanese sour aytl flavor. But
> otherwise, they're prepared the same as ever.
>
> Orlando

When we write about 'American-Chinese' food, we mean Chinese food
altered to appeal to American taste, not completly new dishes created
just for the American market. Americanized Chinese food tends to be both
sweeter and less spicy than it would be in China. It is also often a
simplified recipe that is used, and sometimes the ingredients are local
substitutions rarely found in the original dishes. Thats American-Chinese.

In this area (Fairfax, VA) we also have Korean-Chinese and
Indian-Chinese restaurants, and I recall that upper Broadway in NYC used
to have (and probably still has) Cuban-Chinese restaurants.

Cheers,

Ian

wrote:
>Actually, no. General Tso's chicken was invented in Taiwan, and imported
>from there into both America and Hunan. The American dish differs in
>some ways from the Taiwanese version.

Taiwan has enough ethnic Chinese in its population, thanks to the Guo Ming Dang
"republic" that its foods can be considered traditionally Chinese.

Orlando

" > wrote:

> I recall that upper Broadway in NYC used
>to have (and probably still has) Cuban-Chinese restaurants.

Actually, Cuban-Chinese abounded all over NYC at one time. Alas, most
have disappeared. They served both Cuban and Cantonese dishes, with
the latter being modified to suit Cuban (and my) palates.

LeeBat

Sqwertz wrote:
> On Wed, 05 Aug 2009 00:32:31 -0400, Dan Logcher wrote:
>
>
>>I would agree, except I would think more people would like or know egg rolls
>>as oppose to spring rolls. At least, my experience in USA.
>
>
> Technically, spring rolls (and summer rolls) are the un-fried
> versions you see at Thai and Vietnamese restaurants - the ones
> wrapped in the translucent rice/tapioca wrappers. I've never seen
> fresh spring rolls on a Chinese menu.

Around Boston they call them Vietnamese Summer rolls. Spring rolls are
thin fried rolls with cabbage, carrot, and pork. Eggrolls are fat fried
rolls of cabbage, carrot, pork, sometimes shrimp.

> Egg rolls are the fried versions we associate with Chinese
> restaurants.

I agree.

--
Dan

JeffH wrote:
> I'm no expert, but it seems to me the most popular Americanized
> Chinese dishes around here are General Tso's Chicken, Kung Pao
> Chicken, and Almond Chicken.

General Tso: 'You were a bloodthirsty foe, but your chicken is delectable!'
- C. Montgomery Burns

--
Dan

On Thu, 06 Aug 2009 21:52:55 -0400, " >
wrote:

>Orlando Enrique Fiol wrote:
>> wrote:
>>> I'm no expert, but it seems to me the most popular Americanized
>>> Chinese dishes around here are General Tso's Chicken, Kung Pao
>>> Chicken, and Almond Chicken.
>>
>> None of those dishes are particularly Americanized since they were all
>> traditional Chinese dishes at one time. Some, like General Tso's chicken, have
>> become sweeter rather than the typical Hunanese sour aytl flavor. But
>> otherwise, they're prepared the same as ever.
>>
>> Orlando
>
>When we write about 'American-Chinese' food, we mean Chinese food
>altered to appeal to American taste, not completly new dishes created
>just for the American market. Americanized Chinese food tends to be both
>sweeter and less spicy than it would be in China.

I lived for four years in the Netherlands (where the phrase "Dutch
cuisine" is an oxymoron) and found that the Chinese and Thai food
there was even sweeter and more bland than it is in the US midwest.

I suppose this could be a result of the strong Indonesian influence in
Holland.

On Thu, 06 Aug 2009 21:52:55 -0400, wrote:

> Orlando Enrique Fiol wrote:
>> wrote:
>>> I'm no expert, but it seems to me the most popular Americanized
>>> Chinese dishes around here are General Tso's Chicken, Kung Pao
>>> Chicken, and Almond Chicken.
>>
>> None of those dishes are particularly Americanized since they were all
>> traditional Chinese dishes at one time. Some, like General Tso's chicken, have
>> become sweeter rather than the typical Hunanese sour aytl flavor. But
>> otherwise, they're prepared the same as ever.
>>
>> Orlando
>
> When we write about 'American-Chinese' food, we mean Chinese food
> altered to appeal to American taste, not completly new dishes created
> just for the American market. Americanized Chinese food tends to be both
> sweeter and less spicy than it would be in China. It is also often a
> simplified recipe that is used, and sometimes the ingredients are local
> substitutions rarely found in the original dishes. Thats American-Chinese.
>
> In this area (Fairfax, VA) we also have Korean-Chinese and
> Indian-Chinese restaurants, and I recall that upper Broadway in NYC used
> to have (and probably still has) Cuban-Chinese restaurants.
>
> Cheers,
>
> Ian

the cuban-chinese restaurants in new york tickled the shit out of me for
some reason. apparently when castro took over, a lot of chinese immigrants
in cuba got the boot and moved to NYC.

your pal,
blake

Jed wrote:

>
> I lived for four years in the Netherlands (where the phrase "Dutch
> cuisine" is an oxymoron) and found that the Chinese and Thai food
> there was even sweeter and more bland than it is in the US midwest.
>
> I suppose this could be a result of the strong Indonesian influence in
> Holland.
>

in many cases those Chinese come to NL from Indonesia.

[France has a cuisine, China has a cuisine etc ect. NL has something to
eat. meh.]

Shame on you! Picking on the Dutch like that.

What about all those lovely little Brodje sandwiches (I like the ones with
steak tartaar and a raw egg).

And don't forget the pickled heering on the street.

Or french fries with a curry mayonaise.

Or all the fast food deep-fried croquettes (you know - the unhealthy
ones...)

I wish I could think of more, but I guess you are right - not much else
Dutch to eat in Holland. (Good rice-taffel, 'though)..

wjmark

my food page is disappearing in a couple of months - please enjoy the
visit...

http://www.geocities.com/wjmarkca/index.htm



"FG" > wrote in message
l.nl...
> Jed wrote:
>
>>
>> I lived for four years in the Netherlands (where the phrase "Dutch
>> cuisine" is an oxymoron) and found that the Chinese and Thai food
>> there was even sweeter and more bland than it is in the US midwest. I
>> suppose this could be a result of the strong Indonesian influence in
>> Holland.
>
> in many cases those Chinese come to NL from Indonesia.
>
> [France has a cuisine, China has a cuisine etc ect. NL has something to
> eat. meh.]

I have always been under the impression mushu pork was the most popular chinese-american dish. Here in Britain you never see it at all.

I have to say I love the vietnamese spring rolls with the rice/glass noodles and slightly sour or 'vinegary' taste.

Hakka Noodles is a traditional chinese Food and it is very simple and faster to cook. Boil one cup of noodles until it gets soft. In a pan add some oil and heat it. Now add chopped chopped garlic, onions, cabbage, capsicum and carrot. Mix it well and cook for 5 minutes. Now add boiled noodles and sparkle soy sauce, green chili sauce and vinegar. Add salt to taste.