The bulk of them were created by Chinese people for Chinese people. In fact, some of us cheered an op-ed on CNN entitled “ American-Chinese food is real Chinese food,” in which Clarissa Wei lept up in impassioned defense of American-Chinese food: “ There’s nothing inauthentic about American-Chinese dishes. Many of us who perceive ourselves to be somewhat worldly are no longer so snobbish that we dismiss and diss “Americanized” Chinese dishes–most of which were invented by Chinese Americans. Some among us have made it a life’s quest to try every one of them. Accounts differ, but sources say there are anywhere from eight to fifty-eight distinct styles of Chinese cuisine. Today, thanks to a shrinking world and the electronic dissemination of information, most of us understand and enjoy the nuances and subtleties of Chinese cuisine–the peppercorns that make Sichuan dishes both incendiary and irresistible the ubiquitous chilies of Hunan cuisine used to enliven stewed, fried and pot-roasted dishes the crispy, stir-fried fresh of Shandong cuisine and dishes from all the styles of Chinese cuisine Tom Willis listed…and more. Some of us even believed Mongolian barbecue actually originated in Mongolia. We also had no idea how significantly Chinese dishes in China differed from those adapted to American tastes. It didn’t dawn on us that many Chinese dishes were “invented” to cater to American tastes. In our naivete, we also believed such favorites as crab Rangoon, orange chicken, chop suey and even the ubiquitous fortune cookie to have originated in China. That’s pretty much what most Americans believed even back in the 80s when that particular Jefferson’s episode aired…especially those of us who didn’t live in a populous, cosmopolitan city. Until that very moment I had no idea there were so many different styles of Chinese cuisine, wrongly believing there was only Chinese food period. Ever the gourmand, Tom asked what style of Chinese food George liked then proceeded to rattle off five different types of traditional Chinese cuisine available in the neighborhood: Mandarin, Sichuan, Hunan, Cantonese and Shandong. Knowing George had gone to a Chinese restaurant after work, his dutiful wife Weezy asked neighbor Tom Willis what Chinese restaurant George might have visited. Shortly after “ moving on up to the east side, to a deluxe apartment in the sky,” George Jefferson was uncharacteristically late returning home. That wasn’t why I took the class.IT Dim Sum Restaurant in Albuquerque’s Northeast Heights I like the recipes but I could have read the recipe and got the same results. at one point she said ok if no one has any questions we are done, I had to say are we going to cook the Lava cake?!? it just seemed weird. All of our microphones were off, we didn’t interact in Class etc. not a lot of teaching or good interaction. this chef was very flat, she told us ok do this section now etc. The chefs have always been great at it explaining what the class is doing how it is going to go, what things should look like, how many minutes, consistency of sauces, had us show with our cameras things to make sure they look right etc. Part of what I have lived I previous classes is that we introduced ourselves and where we are from, we all talk, interact and joke around and really felt like we are doing the class together. This one felt very disjointed and a bit sterile. I have to say that this was my least favorite of the classes I have done.
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