Yet almost catastrophically, as Americans shift more towards quick and easy meals, Chinese dishes that have deep historical backgrounds have morphed into Western versions of the originals that would make a traditional Chinese chef weep.
For example, General Tso’s chicken has become a staple of Westernized Chinese food, and is often prepared in American restaurants by deep-frying dark-meat chicken in an overly sweet sauce. The many times I’ve ordered this dish, whether it be at a cafeteria, a corner deli, or at a formal restaurant, I’ve never had a General Tso’s chicken without imperfections—whether the meat was too dry, the sauce too salty or sweet, or it was just plain bad.
Chinese culture has been around for thousands of years, and its various cuisines represent an integral part of the culture. So it was no surprise to me that a Western knock-off of a dish with ancient roots was going to turn out so bad. But sadly, it’s hard to find an authentic Chinese restaurant anywhere, which is the principle reason why I—grudgingly—go back to imperfect Chinese food.
What, in essence, General Tso’s chicken and inauthentic Chinese food does is diminish the value of true Chinese cuisine, a cuisine that is so unique, so celebrated, and so diverse. Different regions of China have their own types of cuisine: for example, Szechuan cuisine (named after the province of Szechuan in Southern China) is known for being incredibly spicy, while Northeastern cuisine is famed for its wild gamy dishes. But to most Westerners, they are all grouped together into the same category, which is as wrong as to say that Italian food is Chef Boyardee’s spaghetti.
So next time you munch on that piece of deep fried clump of what you think is chicken at a Chinese restaurant, ask yourself: is this really what Chinese cuisine has to offer? The answer is an unequivocal no. Find authentic Chinese restaurants, and order something different. Instead of the orange chicken or the chow mein, try bean curd with soybeans and pork, or a dish with tofu. Or one with pork blood. Only if you’re really daring.
Your palate will thank you. This doesn’t mean to never have Chinese fast food, just that next time you’re having sesame chicken with rock-hard broccoli, keep in mind that 1.3 billion people on the other side of the world aren’t eating what you’re eating.
Mimi Li is an Epoch Times Staff Writer in New York who was born in mainland China. He enjoys authentic Chinese food and loves pickled cabbage with cooked pork blood.
