|Foreigners' favorite dishes|
//english.dbw.cn 2019-06-18 16:17:00
General Tso's Chicken
Nowadays, this sweet and spicy fried chicken dish is perhaps the most quintessential of American Chinese food offerings. Though it can trace some roots to the cooking of Hunan, the version Americans know and love was invented in 1970s New York.
Crab Wontons (aka Crab Rangoon)
The fact that these fried dumplings, stuffed with cream cheese and crab, are named after a former capital of Myanmar should raise a few red flags.
The exact origin of the fortune cookie is debated, but it's agreed that it was invented in San Francisco or Los Angeles in the late 19th or early 20th century. According to OMG Facts, they are marketed in China as "genuine American fortune cookies”.
This curiously named sauce (sometimes called plum sauce) is made with dried Turkish apricots, which is not a fruit typically seen in Chinese cuisine, says NBC News.
Before there was General Tso's, Chop Suey was the shining star of Chinese restaurants Stateside. According to the History Channel, the dish can be traced to California during the Gold Rush days, when the dish was said to have been invented by enterprising Chinese restaurateurs to satisfy a bunch of drunken miners.
In China, spring rolls are small with a thin, delicate wrapper. In American hands, they are significantly larger with a thick wrapper.
Sweet And Sour Pork
A version of sweet and sour sauce is used in China, though mostly with fish or seafood instead of meat, says GB Times. But, over there it's less sweet and less "glue-like." (And probably not neon pink.)
Beef With Broccoli
You'll probably find beef stir fried with broccoli in China, but that's Chinese broccoli, which is actually a leafy vegetable. Those bright green florets are purely American, says Eater.
Egg Foo Young
Another one from the retro files, this dish take on a more elaborate Shanghai egg recipe. But, our version is basically a fried egg pancake with various meat, seafood or vegetable fillings, says About.com.
As with the aforementioned beef with broccoli, there's nothing necessarily un-Chinese about fried rice's existence. However, it's we Americans who are heavy handed with that soy sauce, or so says Wikipedia. We like our fried rice brown.
Author： Source：dbw.cn Editor：Yang Fan