(Chinese recipes, prepare authentic Chinese food now!)
To celebrate the Beijing Olympics, I am going to share some of the most popular Chinese recipes with you in the next two weeks.
While Chinese food recipes are often featured here on Rasa Malaysia, I mostly share my favorite Chinese dishes–meaning those that I enjoy eating–with my readers. A simple Google search of the most popular Chinese food in the United States returns the following results:
- Beef and Broccoli
- Sweet and Sour Pork
- Cashew Chicken
- Crab Rangoon
- Egg Drop Soup
- Moo Goo Gai Pan
- Chow Mein
- Fried Rice
- Kung Pao Chicken
- Egg Roll and the list goes on
As a Chinese, I have to say that this is not the most interesting list. In fact, some of the dishes are not even real Chinese, for example: Moo Goo Gai WHAT? (Most of the dishes on the list are American-Chinese food, made popular by the Chinese restaurants in the United States. They are what general Americans know as Chinese food.)
Chinese cuisine–when done right–is pleasing, subtle, delicate, satisfying, and a great treat to the taste buds. However, most Chinese restaurants in the United States have pretty much butchered Chinese food and turned one of the greatest cuisines in the world into something vaguely recognizable–gooey, starchy, sticky, greasy, and downright unappetizing–one that is certain to leave a bad taste in the mouth of many diners…(Learn the SECRET of making Cashew Chicken after the jump)
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