Did you know that fortune cookies are not actually Chinese? They were invented in America by Japanese immigrants in the early 20th century. This is just one example of how Chinese cuisine has been influenced and adapted by different cultures and regions over time. Chinese food is one of the most popular and diverse cuisines in the world, with a long and rich history that spans thousands of years and countless dishes. In this post, we will explore some of the most popular and delicious Chinese takeout dishes and their authentic origins. We will also learn about the ingredients, cooking methods, and cultural significance of each dish.
General Tso’s Chicken and Orange Chicken
These two dishes are among the most popular Chinese takeout dishes in the US, but they are not very common in China. They both feature crispy fried chicken pieces coated in a sweet and tangy sauce, but they have some differences as well.
General Tso’s Chicken is named after Zuo Zongtang, a 19th century military leader from Hunan province, but there is no clear connection between him and the dish. The dish was invented by Peng Chang-kuei, a chef from Hunan who fled to Taiwan after the Communist takeover of China in 1949.
However, when he moved to New York in 1973, he modified his recipe to suit the American palate by adding sugar and making the sauce sweeter. He also encountered another chef, T.T. Wang, who had copied his dish and opened his own restaurant, Shun Lee Palace, in 1972. Wang added a crispier batter to the chicken and made the sauce even sweeter/
Orange Chicken is another dish of American-Chinese origin that was inspired by the flavours of Hunan province. It was created by Andy Kao, another chef from Hunan who worked for Panda Express, a fast food chain that specializes in Chinese cuisine. In 1987, he visited Hawaii and was impressed by the fresh and tangy citrus fruits there. He decided to combine fried chicken with orange juice and some Chinese spices to create Orange Chicken.
Orange Chicken is similar to General Tso’s Chicken in terms of texture and appearance, but it has a more fruity and less spicy flavour. It also uses orange zest or peel to add some bitterness and aroma to the sauce. Orange Chicken is one of the signature dishes of Panda Express and one of the most popular Chinese dishes in the US.
Section 2: Chow Mein and Lo Mein
These two dishes are both noodle-based dishes that are commonly found in Chinese takeout menus. They both use wheat noodles that are boiled and then stir-fried with various ingredients such as meat, vegetables, and sauces. However, they have some differences in terms of the type of noodles, the cooking method, and the sauce.
Chow Mein means “stir-fried noodles” in Chinese. It uses thin and flat noodles that are boiled until al dente and then stir-fried over high heat with oil and a small amount of sauce. The sauce is usually made with soy sauce, oyster sauce, sugar, vinegar, and sesame oil. The result is a dry and crispy noodle dish that has some charred bits on the edges. Chow Mein originated from northern China, where wheat noodles are more common than rice noodles.
Lo Mein means “tossed noodles” in Chinese. It uses thicker and rounder noodles that are boiled until soft and then tossed with a generous amount of sauce. The sauce is usually made with soy sauce, chicken broth, sugar, cornstarch, and sesame oil. The result is a moist and saucy noodle dish that has a smooth texture and a rich flavour. Lo Mein originated from southern China, where rice noodles are more common than wheat noodles.
Section 3: Egg Rolls and Spring Rolls
These two dishes are both types of fried wrappers filled with various ingredients such as meat, vegetables, cheese, or fruit. They are usually served as appetizers or snacks with different dipping sauces such as sweet and sour sauce or vinegar sauce. However, they have some differences in terms of the type of wrappers, the shape, the filling, and the origin.
Egg Rolls use wheat-based wrappers that are thick and chewy. They are usually shaped into cylinders or cones and filled with cabbage, carrots, bean sprouts, pork, shrimp, or cheese. They are deep-fried until golden and crispy on the outside and soft on the inside. Egg Rolls originated from Shanghai, China, where they are called “spring rolls” or “chūn juǎn” ( 春卷 ). They were brought to America by Chinese immigrants in the early 20th century and became popular among Americans who liked their crunchy texture and hearty filling.
Spring Rolls use rice-based wrappers that are thin and delicate. They are usually shaped into rectangles or triangles and filled with lettuce, carrots, cilantro, mint, shrimp, chicken, or fruit. They are either deep-fried until crisp and light on the outside and fresh on the inside, or served fresh without frying. Spring Rolls originated from Fujian, China, where they are called “egg rolls” or “dàn juǎn” ( 蛋卷 ). They were brought to Southeast Asia by Chinese immigrants in the 19th century and became popular among locals who liked their refreshing flavour and varied filling.
Conclusion
We have learned that many of our favourite Chinese takeout foods have rich and diverse origins that reflect the history and culture of different regions in China and beyond. From General Tso’s Chicken to Egg Rolls, these dishes are not only tasty but also tell a story of migration, innovation, and fusion.
