Lots of the would be considered in America as “classic” Chinese food actually isn’t. The traditional Chinese chefs base their food on contrasting textures and also contrasting taste. This goes a great deal farther than the “classic” thick, sticky, gooey sweet-and-sour sauce that seems to drape over precisely what is fried, especially chicken. Traditionally, there are actually five basic flavors that must be represented in Chinese cuisine to generate the taste complete: sweet, salty, sour, bitter, and pungent. It’s definitely more complicated and not a taste that the typical Western palate can be used to.
But like every adaptation, the origins come from the mother country but are actually tweaked a bit in order to make them tastier to the natives and also to make use with the indigenous ingredients with the new country. This adaptation on the local tastes make both food as well as the immigrants more palatable for the natives.
That’s why food like chop suey (adapted coming from a traditional braised vegetable dish but using Western cabbage, carrots, onions, and broccoli), General Cho’s Chicken (which is non-existent in China where the real-life general is known for his war tactics), and also the very famous fortune cookie (which includes its origins in Japan, not China, and was initially served in Los Angeles in 1916) have come to be generally known as comfort food and classics.
Fried rice in China isn’t brown, it’s white. Apart from the idea that it’s got little items of vegetables and meat inside, it under no circumstances looks like the fried rice you get in those cardboard boxes. To this day, brown fried rice means that it’s burned; perhaps the most common mistake when mostly men were immigrating to the New World and were made to work at jobs which didn’t threaten the area men, which was washing clothes and preparing food.
Much of Chinese-American food was concocted by these thrifty Chinese cooks who had to produce use of the leftover food. The most famous could well be a story about miners barging into a chow-chow, the existing term for the Chinese restaurant and demanding to become fed as soon as the restaurant was closed. Not wanting a riot or to lose money) the cook just mixed together each of the leftovers he’d, seasoned these with soy sauce, and served it. He named the dish “tsap seui,” which actually means “mixed or chopped pieces.”
Chow Mein, literally “fried noodles” are stir-fried crunchy or soft noodles usually topped with Chop Suey. Sesame Chicken, Egg Foo Yung, and barbecued spareribs were also American Chinese concoctions. But, it does not really matter if the food is authentically Chinese or otherwise ?what many of these diners worry about is that it’s delicious.