Nationalism in children

깐풍닭튀김 (Kkangpung-dalktwigim) is a Korean derivative of whatever version is found in China.

As for orange chicken, it's a breaded meat, lots of those in lots of cuisines, including Chinese. It's a derivative of something from China.

Probably a Hunan dish "陳皮雞", literally "dried citrus peel chicken" and was almost certainly tangerine peels.  Orange chicken is a mutation of the original dish, so different you won't recognize it blindfolded.   Tangerine chicken is fresh and spicy, orange chicken is sweet and sour.  They just aren't the same dish. 

Burma is not the preferred nomenclature. 'The Republic of the Union of Myanmar', please.

Apologies,

Crab Rangoon comes from Yangon, The Republic of the Union of Myanmar.  Sadly, due to the evil British commonwealth, formally known as Rangoon, Burma.

Probably a Hunan dish "陳皮雞", literally "dried citrus peel chicken" and was almost certainly tangerine peels.  Orange chicken is a mutation of the original dish, so different you won't recognize it blindfolded.   Tangerine chicken is fresh and spicy, orange chicken is sweet and sour.  They just aren't the same dish. 

Never said it was the same, It's a derivative. And derivatives can be quite different. Based on Chinese food suited for an American palette. And whenever it was created most Americans didn't eat spice, so it was modified a lot based on what the cook knew.

I put this in the poll thread, but it probably fits better here.

https://nationalpost.com/entertainment/from-ginger-beef-to-bon-bon-ribs-chinese-canadian-cuisine-tells-a-unique-story-about-our-country

Points out that a lot of the Chinese that were cooking were not experienced cooks, but were relegated in North American cities to kitchens due to racist policies that restricted where they could work. So, they had to put together dishes based on what they knew and critically what ingredients were available back then. 

깐풍닭튀김 (Kkangpung-dalktwigim) is a Korean derivative of whatever version is found in China.

As for orange chicken, it's a breaded meat, lots of those in lots of cuisines, including Chinese. It's a derivative of something from China.

That's interesting, I'll have to look for that. The Chinese and American versions are wok-fried, not breaded and deep fried. And the Chinese dish is sweetened with honey, where American style is sweetened with corn syrup, and I'm sure the Korean uses splenda or aspartame or whatever it is they put in everything.

I asked around Chinatown in Guro-gu, Seoul, but the restaurants there said they stopped serving real Chinese kungpao chicken ("Gongbao ji-ding") ages ago, because Koreans never ordered it.

People: A duck-billed platypus is a mammal, not a bird. Pretty common knowledge.
gogators!: You're claiming to be an expert on zoology. How many expeditions have you been on? Have you ever been to Australia? And go ahead and list the scientific journals you were published in!

Teacher by day, zoologist by night!

===========================================

You do realize, that YOU are the one that has to show the food served at Panda Express is commonly served in China, right? Please tell me where the Crab Rangoon and the Orange Chicken is from.

I'm still wondering how inside your brain, you thought me being Anthony Bourdain or not somehow impacted whether Panda Express was actual Chinese food or not.

So you have no actual experience, i.e., real knowledge, concerning "authentic" Chinese food. Yet you speak as an expert on the subject.

Which is the point I've been making all along, that as usual, you're talking out of your hat about something you don't really know about.

Growing up, my neighbor's father was from Indonesia and made this amazing Lo Mien, nothing like I've had at any Chinese food place.  He gave my mom the recipe and she tried to make it but was missing one ingredient so she substituted orange juice for it.  Worst thing I've ever tasted.  Refused to eat it.....

I'll never know what authentic Chinese cuisine tastes like as I refuse to give any tourism dollars to such an evil entity.  My guess is that it's way similar to Korean's version than it is North America's.

I'll never know what authentic Chinese cuisine tastes like as I refuse to give any tourism dollars to such an evil entity.  My guess is that it's way similar to Korean's version than it is North America's.

Uh there are only two "Chinese dishes" at 99% of Chinese restaurants in Korea. Jjajjangmyeon and mussell soup. Sometimes tansuyuk. All are nasty.

When I went to Beijing a few years ago, I was surprised to find that the restaurants there all served food that was pretty similar to what you get in the US. Something like pepper steak, something like kung pao chicken, and a few others that I tried. Meanwhile all the Chinese food when I went to Taiwan was naaaaasty, it was all weird eggy gloppy crap that smelled like rotten socks. Yet everyone on the internet insists that Chinese food in China is totally different from Chinese food in the US, and that Taiwanese food is amazing. Hmm.

Uh there are only two "Chinese dishes" at 99% of Chinese restaurants in Korea. Jjajjangmyeon and mussell soup. Sometimes tansuyuk. All are nasty.

When I went to Beijing a few years ago, I was surprised to find that the restaurants there all served food that was pretty similar to what you get in the US. Something like pepper steak, something like kung pao chicken, and a few others that I tried. Meanwhile all the Chinese food when I went to Taiwan was naaaaasty, it was all weird eggy gloppy crap that smelled like rotten socks. Yet everyone on the internet insists that Chinese food in China is totally different from Chinese food in the US, and that Taiwanese food is amazing. Hmm.

I've eaten at dozens of restaurants in Beijing, Shanghai, Xi'an, Jiangxi region, and almost nothing was very similar to American Chinese.  A few exceptions might be spare ribs, some stewed veggies, wonton soup.  I don't know where you were eating, but you missed the real thing.

Only been to Taiwan twice, the first time in 1970, and I wasn't really a "foodie" (ugh) then.  But in 2012, I mostly loved the food.

Uh there are only two "Chinese dishes" at 99% of Chinese restaurants in Korea. Jjajjangmyeon and mussell soup. Sometimes tansuyuk. All are nasty.

When I went to Beijing a few years ago, I was surprised to find that the restaurants there all served food that was pretty similar to what you get in the US. Something like pepper steak, something like kung pao chicken, and a few others that I tried. Meanwhile all the Chinese food when I went to Taiwan was naaaaasty, it was all weird eggy gloppy crap that smelled like rotten socks. Yet everyone on the internet insists that Chinese food in China is totally different from Chinese food in the US, and that Taiwanese food is amazing. Hmm.

You know it's possible for YOU to be the one with bad taste, right?

Growing up, my neighbor's father was from Indonesia and made this amazing Lo Mien, nothing like I've had at any Chinese food place.  He gave my mom the recipe and she tried to make it but was missing one ingredient so she substituted orange juice for it.  Worst thing I've ever tasted.  Refused to eat it.....

I'll never know what authentic Chinese cuisine tastes like as I refuse to give any tourism dollars to such an evil entity.  My guess is that it's way similar to Korean's version than it is North America's.

     Just go to New York ( Flushing or Manhattan) or San Francisco ,authentic Chinese food to be had.   Six years in China and it was the most awful food I have eaten in all my travels.   

Jjajjangmyeon and mussell soup. Sometimes tansuyuk. All are nasty.

"nationalism in children" ladies and gentlemen

 

"nationalism in children" ladies and gentlemen

Only been to Taiwan twice, the first time in 1970, and I wasn't really a "foodie" (ugh) then.  But in 2012, I mostly loved the food.

Wow! Super cool! What was Taiwan like back then? What an opportunity! How'd that come about?

Wow! Super cool! What was Taiwan like back then? What an opportunity! How'd that come about?

My family were Southern Baptist missionaries in Thailand and we had to make a visa run every three months.  Taiwan a couple of times, Singapore, etc.

I was of necessity an adventurous eater with a compliant GI tract but I don't really remember the food.  I remember window-shopping in some very odd places, a couple of temples, and underground pedestrian crossings.

In Singapore, we went to Tiger Balm Gardens every time. 

Uh there are only two "Chinese dishes" at 99% of Chinese restaurants in Korea. Jjajjangmyeon and mussell soup. Sometimes tansuyuk. All are nasty.

When I went to Beijing a few years ago, I was surprised to find that the restaurants there all served food that was pretty similar to what you get in the US. Something like pepper steak, something like kung pao chicken, and a few others that I tried. Meanwhile all the Chinese food when I went to Taiwan was naaaaasty, it was all weird eggy gloppy crap that smelled like rotten socks. Yet everyone on the internet insists that Chinese food in China is totally different from Chinese food in the US, and that Taiwanese food is amazing. Hmm.

I always get beef and broccoli when I go to Chinese food places here.  The only difference is it seems way greasier than the states.  I've also had several super spicy dishes.  My point is, the Chinese food in Korea seems to match an Asian cuisine style much more closely than anything I've had in the states (texture, consistency), which is why I think it's probably closer to authenticate Chinese food than US Chinese food is.  It's just a hunch though.

PS.  Places in Korea that serve Tangsuyuk and Jjajjamyeong are usually advertised as Tangsuyuk places and not Chinese food restaurants.

I always get beef and broccoli when I go to Chinese food places here.  The only difference is it seems way greasier than the states.  I've also had several super spicy dishes.  My point is, the Chinese food in Korea seems to match an Asian cuisine style much more closely than anything I've had in the states (texture, consistency), which is why I think it's probably closer to authenticate Chinese food than US Chinese food is.  It's just a hunch though.

PS.  Places in Korea that serve Tangsuyuk and Jjajjamyeong are usually advertised as Tangsuyuk places and not Chinese food restaurants.

From my understanding, Korean-Chinese food is largely based off the northern Chinese styles, particularly the Shandong style of food. However, most westerners are more familiar with the southern style, mostly Cantonese, and Sichuan styles. Most of the pre-90s Chinese immigrants to the west were from Canton, and Fujian provinces.

PS.  Places in Korea that serve Tangsuyuk and Jjajjamyeong are usually advertised as Tangsuyuk places and not Chinese food restaurants.

All Koreans would associate those two dishes as Chinese food anyways.

#notallkoreans

I always get beef and broccoli when I go to Chinese food places here. 

So weird thing is in random Korean-Chinese places in random non-Seoul parts of Korea I've seen beef & broccoli. In Seoul? I've only seen it at Chef Masters, Ho Lee Chow and Panda Express all of which serve "American Chinese" (according to Chef Masters) "Chinatown" (Ho Lee's) and "Chinese Kitchen" (Panda Express). Not at any other place alleging to be Chinese food.

It's a bummer because I could go for some beef & broccoli and Chef Masters is meh, Ho Lee's is overpriced and Panda is a pain to get to and take home. I've tried to make my own but it just doesn't taste right.