American Chinese cuisine

Question

This piglix contains articles or sub-piglix about American Chinese cuisine

Answer 1

Hokkien fried rice

Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. The sauce can include mushrooms, meat, vegetables, etc.

Despite the name, this dish did not originate in Fujian. The recipe was invented by Chinese restaurants in Hong Kong.

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Answer 2

Hot and sour soup

Hot and sour soup

Hot and sour soup is a variety of soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.

Soup preparation may use chicken or pork broth, or may be meat-free. Common key ingredients in the American Chinese version include bamboo shoots, toasted sesame oil, wood ear, cloud ear fungus, day lily buds, vinegar, egg, corn starch, and white pepper. Other ingredients include button mushrooms and small slices of tofu skin. It is comparatively thicker than the Chinese cuisine versions due to the addition of cornstarch. This soup is usually considered a healthy option at most Chinese establishments and, other than being high in sodium, is a very healthy soup overall.

"Hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.

In Japan, ramen noodles are usually added to hot and sour soup to make sanratanmen or "hot and sour soup noodles".

In India, this soup is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce, rice vinegar and a pinch of sugar. It is viewed in India as being a Chinese soup.

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Answer 3

Jiaozi

Jiaozi

Jiaozi (Chinese:  traditional: 餃子 / simplified: 饺子) / (pinyin: jiǎo zi) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping.

In China, there are several different folk stories explaining the origin of jiaozi and its name.

Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25 - 220) by Zhang Zhongjing who was a great practitioner of traditional Chinese medicine. Jiaozi were originally referred to as "tender ears" (Chinese: 嬌耳; pinyin: jiao'er) because they were used to treat frostbitten ears. Zhang Zhongjing was on his way home during wintertime, when he found many common people had frostbitten ears, because they did not have warm clothes and sufficient food. He treated these poor people by stewing lamb, peppers, and some warming medicines in a pot, chopped them, and used them to fill small dough wrappers. He boiled these dumplings and gave them with the broth to his patients, until the coming of the Chinese New Year. In order to celebrate the New Year as well as recovering from frostbitten ears, people imitated Zhang's recipe to make Jiao'er.

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Answer 4

Kowloon Restaurant

Kowloon Restaurant, described as America's largest Asian dining complex, is on busy "Restaurant Row" along Route 1 in Saugus, Massachusetts. Visiting the restaurant is a tradition for many New England families on birthdays and anniversaries. It is also considered a top destination for fans of tiki culture and has been a stop on organized tours.

After three generations of ownership by the same family the restaurant has grown several times and a large range of Cantonese, Szechuan, Sushi, Polynesian, Japanese, and Thai cuisines are served in several themed dining rooms and lounges. Kowloon was called one of the very best Chinese restaurants in New England by Boston television station WHDH in 2004.

The Mandarin House restaurant opened August 22, 1950, in a converted ice cream parlor on the Newburyport Turnpike with a menu of a few dozen Chinese and American dishes. The dining room could hold 40-50 customers.

In 1958 Madeline and Bill Wong bought out the first generation owners and began the second generation of family ownership of the restaurant. They changed the name to Kowloon Restaurant and Cocktail Lounge and began to grow the business.

In the next 50 years the family added five additions to the original building and increased the capacity to accommodate 1,200 customers. Diners can choose from a number of themed dining rooms including the Volcano Bay Room, the Tiki Lagoon, the Mandarin Room, the Thai Grille, or the Hong Kong Lounge. Private events and a comedy club use the Luau Room.

The menu has grown as the restaurant has added new dishes to keep up with the evolving American palate. First Polynesian dishes, then more Chinese when Nixon went to China, even more Chinese when Szechuan became popular, then Thai, and then Japanese and sushi. Guests now choose from a menu of nearly 300 items.

In 2001 Madeline and Bill Wong were inducted into the Hospitality Hall of Fame by the Massachusetts Restaurant Association. The restaurant has also been nominated for addition to the Inventory of Cultural and Historical Resources by the Saugus Historical Commission. Bill Wong died in 2011 at the age of 88.

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Wikipedia

Answer 5

La Choy

La Choy

La Choy is a brand name of canned and prepackaged American Chinese food ingredients. The brand was purchased in 1990 from Beatrice Foods by ConAgra Foods during the LBO firm Kohlberg Kravis Roberts' dismantling of the company and is still currently a property of ConAgra.

The company was founded in 1922 by Dr. Ilhan New (유일한), later founder of Yuhan Corporation in South Korea; and Wally Smith from the University of Michigan. The first product, canned mung bean sprouts, was originally sold in Smith's Detroit, Michigan, grocery store.

New left the company for personal reasons in 1930. Smith was killed by lightning in 1937. Regardless, the company flourished. By the late 1930s, management at the firm had developed a comprehensive line of food products, including bean sprouts, soy sauce, subgum, kumquats, water chestnuts, brown sauce, bamboo shoots, and chow mein noodles.

The company had capitalized on the growing fascination Americans had with the Orient, including an entirely different type of cuisine. In 1937, the company built its first manufacturing facility in Detroit, featuring 60,000 square feet (5,600 m²) of production space.

To reduce overhead costs and maintain profitability during World War II, management decided to relocate the company from its facility in Detroit about 90 mi (140 km) to Archbold, Ohio. Selling its Detroit plant to the federal government for the production of munitions, the proceeds from the sale enabled the company to start a new era in its history. On June 23, 1957, three principals of the La Choy company, all from Archbold, appeared as contestants on the TV panel show What's My Line. As all three men had Irish surnames (McDonough, Muldoon and McCarthy), they managed to stump the panel.

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Answer 6

Lemon chicken

Lemon chicken

Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.

In Canadian Chinese cuisine it usually consists of pieces of chicken meat that are sautéed or deep-fried and coated with a thick, sweet lemon-flavored sauce. The Chinese restaurant of the Panda Hotel in Tsuen Wan, Hong Kong, used to serve its version of Lemon Chicken with the chicken pieces coated in batter, then rolled in almond slivers and deep-fried, and served with the lemon-glaze sauce.

A version of lemon chicken popular in Australasia involves coating the chicken in batter, frying it, and then covering with a lemon sauce.

A completely unrelated dish from Italy is also called "lemon chicken" (pollo al limone). In this dish, a whole chicken is roasted with white wine, fresh lemon juice, fresh thyme and mirepoix. In Spain, lemon chicken is similar to the Italian version is called Pollo al Romero con Limón y Piñones and is a whole lemon chicken with lemon sauce, pine nuts, rosemary and ham sauteéd together.

A lemon chicken made in France usually includes Dijon mustard in the sauce and is accompanied by roasted potatoes.

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Wikipedia

Answer 7

Lobster sauce

Lobster sauce is a type of sauce used in American-Chinese and Canadian-Chinese cuisine. It is also sometimes found in Polynesian-influenced Chinese food. It is a type of "white sauce" within Chinese cooking, meaning that it is of a mild flavor, and based on meat stock, as opposed to soy sauce. Lobster sauce is most commonly used as a sauce for the dish Shrimp with Lobster Sauce (Chinese: 蝦龍糊).

The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. However, it will typically contain chicken broth, garlic, ginger, fermented black beans, and eggs, and is thickened with cornstarch. Some recipes incorporate ground pork and soy sauce. The color varies from being pale white, to a yellow, mainly depending on how the eggs are incorporated into the sauce; if the eggs are added quickly, the sauce acquires a yellow hue. Lobster sauce in most of New England, where it is a thicker, brown sauce, is the exception.

It may have been named "lobster sauce" due to the fact that it derives from a similar family of sauces used in Cantonese cuisine that were traditionally poured over stir-fried lobster. Neither the recipe nor the sauce exist in China or in Chinese communities in Asia, and is considered to be an example of "Overseas Chinese food".

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Wikipedia

Answer 8

Lo mein

Lo mein

Lo mein (simplified Chinese: 捞面; traditional Chinese: 撈麵; Cantonese Yale: lou¹ min⁶; pinyin: lāo miàn) is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons. It can also be eaten with just vegetables.

Traditionally this is a variation of wonton noodle soup. The soup is simply separated from the noodles and other ingredients, and served on the side.

The term lo mein comes from the Cantonese lou1 min6 (撈麵), meaning “stirred noodles”. The Cantonese usage of the character 撈, pronounced lou1 and meaning "to stir", differs from the character's usual meaning of "to dredge" or "to scoop out of water" in Mandarin, in which case it would be pronounced as laau4 or lou4 in Cantonese (lāo in Mandarin). In Mandarin, the dish is more typically called bàn miàn (拌麵), not to be confused with bǎn miàn (板麵). In its country of origin, it is made of thin flour and egg noodles which are notable for their elastic texture.

In American Chinese restaurants, lo mein is a popular take-out food. In this setting, lo mein noodles are usually stirred with a sauce made from soy sauce and other seasonings. Vegetables such as bok choy and cabbage can be mixed in and meats like roast pork, beef or chicken are often added. Shrimp lo mein, lobster lo mein, vegetable lo mein, and "House" lo mein (more than one meat) are sometimes available.

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Wikipedia

Answer 9

Mein gon

Mein gon

Mein gon (面干 miàn-gān) or informally referred to as crunchy noodles or crunchy chow mein are a type of noodle-shaped cracker (or dried biscuit) used in American Chinese cuisine.

In American Chinese cuisine, the mein gon pieces are generally sprinkled into chicken chow mein, and then served together. Despite the informal English name referring to it as a noodle, it is not actually classified as a form of Chinese noodle.

It can also be crumbled and sprinkled onto American Chinese salad dishes, such as Chinese chicken salad, in a manner similar to croutons. Crunchy fried chow mein noodles are often served with duck sauce and Chinese hot mustard as an appetizer in American Chinese restaurants.

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Wikipedia

Answer 10

Mongolian barbecue

Mongolian barbecue (Chinese: 蒙古烤肉; pinyin: Měnggǔ kǎoròu) is a stir fried dish that was developed in Taiwanese restaurants beginning in the early 1950s. Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the cuisine is not Mongolian, and is only loosely related to barbecue.

Although Mongolian barbecue first appeared in Taipei in 1951, the stir-frying of meats on a large, open surface is supposed to evoke Mongolian foods and Mongolian traditions. The preparation can also derive from Japanese-style teppanyaki, which was popular in Taiwan at the time. One of the oldest Mongolian Barbecue restaurants (Genghis Khan Mongolian BBQ) was opened in the 1960s, and is located in downtown Taipei, Taiwan. As Mongolian Barbecue became more popular, it was successfully introduced to the West.

American restaurants, such as HuHot Mongolian Grill and BD's Mongolian Grill, claim that soldiers of the Mongol Empire gathered large quantities of meat, prepared them with their swords and cooked them on their upturned shields over a large fire. A German restaurant chain with the same concept claims that the Mongolian soldiers cooked their meals on a heated stone.

Typically, diners select a variety of raw ingredients from a display of thinly sliced meats (beef, pork, lamb, turkey, chicken, shrimp) and vegetables (cabbage, tofu, onion, broccoli, mushrooms, etc.). The bowl of ingredients is handed to the chef who adds the diner's choice of sauce, then transfers them to the grill.

The round shape of the grill allows two or more chefs to cook food simultaneously, and to cook quickly due to the thinly sliced ingredients, so the food is typically cooked in one revolution of the grill. Oil or water may be added to ease cooking. The ingredients are stir-fried continuously over the high heat and all food remains identifiable and intact.

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