Chinese food, American style

It’s a constant joke that what Americans consider to be Chinese food is our own, and Chinese cooks and diners can find them completely out of place (like chop suey - what in the world?). But somewhere in the queue, Chinese food was taken from our Asian immigrants, made by Americans and well known, not only as a butchery but used in buffet style and seating. Many dishes are accompanied by white, brown, or fried rice. Let's review our favorite:

Dim Sum: measured dumplings full of vegetables or meat, in fact Canton's preparation can be served regularly at many restaurants; can also be presented as small sample vessels, depending on the menu and the description of the chef;

Hot and Sour Soup: a delicious “sour” soup with bitter broth, containing red pepper or white pepper and vinegar; another favorite soup is a light broth with a winning ton (dumplings filled with meat);

Fast Noodles: basic for all Chinese households and available in many Chinese food menus, coming in several varieties, commonly called lo mein and vague or vegetarian;

Czechwan Chilli Chicken: Sichuan fermented delicacy filled with ginger-like spices, green and red peppers and brown peppers; be careful if you are not a fan of hot peppers;

Spring Rolls: usually a light version of traditional egg rolls, roasted meat and vegetables stuffed with paper, folded and deep fried; favorite to be sure;

Egg Foo Young: a vegetable egg pancake, most often with Chinese foodies, cooked with brown sauce;

Shitake Fried Rice with Chestnuts: mushrooms and water chestnuts are often used in Chinese cooking, and this is just another version of traditional fried rice; some things never expire;

Moo Shu: fried vegetables and meat, chicken, shrimp or tofu, wrapped in small cakes spread with plum sauce (the author's famous dish);

Kung Pao Chicken: delicious chicken pieces cooked in wok with vegetables and spiced with nuts and spices; from the time of the Qing dynasty (about 1876);

General Tso Chicken: a dish of deep fried chicken in a hot sauce, a favorite of all time; it may have been named in honor of the military leader of the Qing empire, but in reality it is the speculation of anyone;

Orange chicken: another deep fried chicken dish, topped with orange sauce after cooking (not a low-fat meal, to make sure);

Peking Duck: do not expect this specialty to be readily available in many Chinese restaurants, Peking duck harkens is back in the Imperial Era (221 B.C.) and is characterized by its thin, light skin; usually to be ordered ahead of time but suitable for the governor;

Like many other cuisines, Chinese cuisine uses sauces and spices from their regions, which can include:

soy sauce

oyster sauce

sesame oil

rice vinegar

rice wine

attaches the soybeans

star anise

five spice powders

chili sauce (or paste)

pepper

sichuan peppercorns

black bean sauce

Many of these are available in Asian grocery stores at your local grocery store or dozens of Asian grocers in big cities and it can be fun to try in your kitchen. So check out the buffet or the nearest Chinese restaurant, bring your own food and get ready to sample some of America’s favorite foods. As the old saying goes, you may be hungry after an hour, but it's worth it.