Discussion about this post

User's avatar
Lefty Mark's avatar

Most of the dishes that are served in US-based Chinese restaurants were developed by Asian chefs working in restaurants on the West Coast using locally-available ingredients. Reproducing dishes that were identical to those served in China would be difficult due to the unavailability of many key ingredients on this side of the ocean and having them be accepted and popular on this continent would be hampered by the differences in the palate preferences of the two cultures. An individual's taste palate preferences develop out of a complex combination of personal experience, cultural traditions, local food availability and probably many other things. They are acquired early in life and are very resistant to change once they have become established. This is true for people all over the world. The chefs realized that even with the right ingredients they still could not serve the same dishes in America that they prepared in China because American customers would not find them to be agreeable to their North American palates, and so they created new North America-specific dishes using foods that they could readily obtain over here.

Expand full comment
Lefty Mark's avatar

1 in 3??? Nuh-uh, not even close. More like 4 out of 12, probs.

Expand full comment
23 more comments...

No posts