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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…
Continue reading “I must be deranged for not eating more PF Chang’s!”