Guangdong chefs immigrate to Japanese beauties

Earlier, we talked about the development history and status of Chinese food in the United States.

However, many people complain that Chinese food in the United States, including the Chinese food cooked in the canteen of China City, is totally untrue. China tourists visiting the United States also choose fake "Chinese food" with strange taste.

Justifiable reason: materials and seasonings are limited. We have an old saying that "orange flowers are oranges, and those born in Huaibei are glutinous rice", which is also different from other vegetables bound by climate, temperature and soil, so it is not necessary to mention American ingredients across continents. This also means that the feed of poultry is different, and the taste of meat is naturally different.

In addition, the processing of ingredients in the two countries is also different. For example, the pork we eat the most every day, China can pay attention to slaughter and bloodletting to remove the fishy smell of pork to some extent. In order to improve efficiency, the United States generally kills pigs with factory current, which has a strong smell.

So peppers, tomatoes, Chinese cabbage and pork are also cooked with traditional Chinese food, which can't make a familiar taste and may not be delicious. Based on this reality, chefs should obey the restrictions of ingredients, improve recipes and use other seasonings to improve the taste. Therefore, Chinese food in the United States is not a change in American eating habits, but a restriction on most ingredients. Who is the chef with a spoon in a Chinese restaurant? In order to ensure the authenticity, many Chinese restaurants in Huaren will invite domestic chefs to eat spoons as much as possible. However, even with high salary, it is difficult to recruit a certain level of chefs. Because most of them are "wild chefs", the cooking quality is limited.

In addition to China chefs, China Restaurant will also employ foreign chefs to cook Chinese food.

However, limited by the western cooking habits, according to China recipes, spices are also habitually added in the cooking process. So it's not surprising to see white chefs cooking Chinese food in the back of Chinese restaurants. Of course, this phenomenon is relatively rare. In most restaurants in China, people who hold spoons are China people who know the inside story. Is American Chinese food "fake Chinese food"? Why the Chinese food that tourists see in China is not authentic? Chinese food in the United States is mainly Cantonese food. Today, there are Sichuan cuisine and Hunan cuisine in Chinatown, but Cantonese cuisine is the most common in the canteen. This is because there are more Cantonese who immigrated overseas in the early days. Because Liangdao is also the first food that represents Chinese food to enter the American catering industry, it is the food industry with the highest acceptance among Americans.

However, China tourists from China, the west and the north may not be used to the bland taste of Cantonese, so they may have the illusion that "American Chinese food" is completely untrue. But in fact, the early China people went abroad without being influenced by the other seven cuisines, so their cold dishes were very traditional and authentic.

Therefore, when Cantonese travel to the United States, they sometimes meet some old-fashioned restaurants, but they feel more authentic. It doesn't matter whether it's authentic or not when it's delicious. What matters is whether the customer thinks it's delicious. The reason why Chinese food can become the oldest and richest culture in the world history is that people in every era have poured secrets on the tip of their tongues. Therefore, American Chinese food cannot be called fake Chinese food, and a special branch of Chinese food needs to be recognized. Just like you eat Beijing roast duck in Guangdong, Chongqing hot pot in Fujian and Hunan food in the northeast, there is no guarantee that all the local dishes between these areas are true.