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Did you know….
The first Chinese immigrants to the U.S. came mostly from the city of Taishan in the southeast coastal province of Guangdong. It was an area of China ravaged by rebellion, with little economic opportunity and a humble food culture. The cuisine consisted primarily of basic stir-fries with rice and vegetables, plus whatever meat was available. Flavor profiles veered toward the sweeter end. This fare established the foundation of Chinese food in America. The effects of this immigration wave in the United States, from an economic standpoint, were seen immediately.
By 1865, the rice industry in California was worth over a million dollars a year, and at $6 a sack, it was listed in a California store’s inventory as one of the most expensive items along with tea, gin, and oil. The primary consumers were, of course, the Chinese. The second major immigration wave came during the 1960s, ushering in different regional cuisines that began to shape the classic American-Chinese dishes we know today. Chefs mostly hailed from Taiwan and Hong Kong, and they introduced recipes for kung pao chicken, moo shu pork, and orange chicken—based off of Sichuan, Beijing, and Hunan dishes, respectively.(firstwefeast.com)
BBQ Spare Ribs, Shaking Beef, Chang’s Chicken Lettuce Wraps
Chinese food has always been a delight in my house.
Ever since we were kids back in the 80’s, my mom would bring us Chinese food home for dinner and those were some of our most cheerful nights.
Sweet and sour pork, egg rolls, chow mein, beef broccoli and orange chicken.
This was pretty much what my mom ordered every time she brought the food home and then we would all sit around the TV and watch our 8 o’clock shows dining on some good ol Chinese food.
Today, it’s time to bring some of these memories back on a journey to PF Chang’s!
Let’s talk about it…
So it’s Friday night and we just got out of the gym and I am ready to dig into something exciting..
Something soothing to the soul…
How about PF Chang’s!
If you have never walked in a PF Chang’s they have a great ambiance. It makes you feel like you are dining in a Chinese art museum.
They have large statues of dragons and Chinese architecture that really gives you a feel of being somewhere exotic and memorable.
Virginia and I get seated and we begin with appetizers to calm down the ravage beasts pounding inside our stomachs.
We start out with the Chang’s Lettuce Wraps which consists of Wok-seared chicken, mushrooms, green onion and water chestnuts over crispy rice sticks.
What a great appetizer this is!!
Light and flavorful with crisp lettuce that gives a great crunch with every bite and a sauce in the chicken that is finger licking good.
Next appetizer is the BBQ Spare Ribs which is Wok-seared with a tangy Asian barbecue sauce.
I must say that these little guys hold their chest out like Superman!
Each bite was a Mike Tyson punch of flavor and the meat was super tender and falls away from the bone with ease. I could’ve ordered like 3 orders of these. Yum!
Now for the main course we order Shaking Beef which is Wok-seared tender flank steak, thinly sliced potatoes, broccolini, tomatoes, with zesty lime vinaigrette and a side order of rice.
This dish was the icing on the cake from the appetizers and brought the meal to a close like a symphony finale.
The beef was succulent, tender and extremely flavorful. Each bite was like a roaring trumpet in the orchestra, combined with drums to keep your heart beating faster and faster with excitement galore.
If you have never tried PF Chang’s then I suggest you add them to your dining agenda. I promise you that you won’t regret it!
Thanks for joining me on today’s adventure. I look forward to seeing you on the next run. Keep hope alive!
Eating is an enjoyable way of life.Live it..Learn it..Love it!
Trevis Dampier Sr.
CLARISSA WEI (MARCH 16, 2015 AT 9:17 AM) AN ILLUSTRATED HISTORY OF AMERICANIZED CHINESE FOOD Retrieved from http://firstwefeast.com/eat/illustrated-history-of-americanized-chinese-food/