March 12, 2008
Chinese-American on American-Chinese food
It wasn't until we read this interview in Salon with Jennifer 8. Lee (and that's not a typo, folks), New York Times journalist and author of the book The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, that we suddenly realized that it has been forever since we've had beef with broccoli or General Tso's chicken. We think it's because we haven't made room in our ordering agenda given the unbelievable amount of variety and selection in Shanghai in terms of Chinese food. The interview definitely wants to make us read the book as a way to cross-check and validate our experiences as a Chinese-American raised on American-Chinese food (go Panda Express!).
Her adventures are illuminating, and the big picture of how American taste has altered Chinese food, and vice versa, sheds complex light on both cultures. The evolution -- or devolution -- of Chinese food in America has similarities with other major ethnic foods, especially Italian and Mexican: As Americans adapt to new flavors, we simultaneously impose our own lustiness onto every cuisine we touch. The portions get bigger, the meat-to-vegetable ratio is reversed. Everything must be breaded, fried, sauced beyond recognition.
Breaded, fried, sauced beyond recognition — sounds disgustingly good and makes us a little homesick. Any of you readers have recommendations for good American-Chinese food here in Shanghai? We have a hankering for it, especially now that we know MSG is not going to make our hair fall out.
Thanks for the tip, Clint!
Eric Hu is Shanghaiist's Food Editor. Email tips, recommendations, and news and gossip about Shanghai's food scene to food at shanghaiist.com.
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Di Shui Dong has a killer General Tsao's.
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How about a poll on the best flied lice joint?
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Racist pig is more your dish...
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Ignorant racist pig at that... stupid is as stupid does.
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1221. Why do you think there are more foreigners there than local Chinese on any given night?
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I don't dine on swine, so you are safe Less.
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nanheyangrouchuan: so I guess it's true you're muslim then?
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nanheyangrouchuan-I guess pigee don't eat pigee... You are scum man. The more you post the more you discredit whatever views you supposedly hold. Thanks for showing anyone who has a brain what an idiot you are. Keep up the good work you self satisfied moron. Its really a hoot watching your ongoing public intellectual masturbation. Do you pop a little chubby every time you hurl one of your insipid insults?
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I really like 1221 and don't care if it is geared towards Laowai.
No bones in the meat and they call you a taxi at the end of the meal- fantastic.
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Judging how much rice or pasta to cook can be difficult as it expands during cooking. Place dry rice (or pasta) on a side plate i.e. a smaller plate than usually used for your meal, until the quantity looks right. Then boil as usual. The cooked rice will fill the larger dinner plate to the same extent. Just do this for each portion required, works whether cooking for one or twenty-one.
www.letsgoeat.co.uk