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Thread: Chinese food

  1. #46
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    8 dares

    8 CHINESE DISHES FOREIGNERS DON’T DARE TO EAT
    Pierre Cerchiaro | March 26, 2019



    Food plays an important role in Chinese culture. As a result, traditional Chinese cuisine offers a wide range of foods and dishes that can sometimes be considered very strange by Western people.

    In order to stay aligned with lucky numbers, in this article we will introduce 8 Chinese dishes that may seem weird for foreigners, but actually taste really good.

    1. CHICKEN FEET



    In western countries, chicken feet, 鸡脚 jījiǎo in Mandarin, are more likely to end up in the trash can. In China it is a refined dish. Chinese people cook chicken feet in a lot of different ways, such as boiled, in soup, grilled, with ginger, caramelized, crispy...

    Cooking them is a long process and it takes hours to soften the little meat that surrounds the bones. Locals don’t waste food and cook almost everything. There is even a Chinese saying that "anything that has four legs and is not a table can be eaten".

    2. DUCK BLOOD



    Don’t worry, Chinese people don’t drink the blood.

    Duck blood, 鸭血 yāxuě in Chinese, is basically cubes of clotted duck blood and is usually cooked in a spicy soup. You can find it in every hotpot restaurant. Duck blood is really tasty and is also known for its health benefits. If you go to China, you should definitely try it, it is ‘bloody’ good!

    3. STINKY TOFU



    Let's talk about Taiwan and its stinky tofu. Although its name is not appealing, it clearly defines what to expect when you smell it: it stinks. If you go to Taiwan, you don't have to look for a place that sells stinky tofu. Just visit the famous night markets and wait for the strong smell to come to your nose.

    It doesn't seem appetising, but like French cheese, the taste is just amazing. Stinky tofu is a fermented tofu with a potent smell (and a strong taste). Stinky tofu (臭豆腐 chòu dòufu) mixed with duck blood in a spicy soup is the best.

    4. INTESTINES



    As we said before, Chinese people don't like wasting food, so intestines should be eaten too. If you go to a hot pot restaurant, it is really easy to find duck intestines (鸭肠 yācháng) or pork intestines (猪肠 zhūchàng). In Beijing, you can even eat it for breakfast.

    Pork or duck intestines can sound weird, but they are really tasty, and Chinese people know how to cook it perfectly.
    continued next post
    Gene Ching
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  2. #47
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    Continued from previous post

    5. CENTURY EGG



    In China, the century egg (皮蛋 pídàn) is a well-known culinary specialty that consists of macerating eggs for several weeks. Result? An egg with a dark green yolk and the egg ‘white’ which has turned translucent brown.

    In regards to the taste, it is similar to hard-boiled eggs, but has a very strong sulphur smell.

    6. PIG'S EARS



    In some western countries, we like eating chips or peanuts as appetizers. In China, they prefer pig's ears (猪耳朵 zhū ěrduo). Pig's ears can be first boiled or stewed, sliced thin, and then served with soy sauce or spiced with chili paste.

    China has a lot of popular side dishes, and pig's ears are one of them. If you go to China, you should definitely try it.

    7. SNAKE SOUP



    Considered a refined dish in Hong Kong, snake soup (蛇肉汤 shéròu tāng) is believed to ensure longevity. Cooked in boiling water, snake meat then looks strangely like chicken (and tastes a little bit like it too). It is mostly common in Hongkong, but you can also find some places that sell snake soup in mainland China or Taiwan.

    8. GRILLED PIG'S BRAIN



    Grilled pig's brain (烤脑花 kǎo nǎohuā) can sound really gross and not appetising at all, but once again, Chinese people really know how to make it taste good. The grilled pig's brain is a traditional snack in the Sichuan-Yunnan region. It is prepared by mixing the pig's brain with sea pepper, pepper powder and other condiments.

    It is very soft and smells really good. When eating a bite, the brain melts in your mouth and offers a delicious spicy taste. If you have the chance to visit Chengdu, Chongqing, or the beautiful province of Yunnan, don't hesitate to ask your local friends to bring you to a restaurant that sells it.

    CONCLUSION
    Chinese and Western cultures are extremely different, and so is the food. Thus, we may be surprised and reluctant when visiting China for the first time. However, it is important to be open-minded and at least try some of these dishes when eating with local people. You may be surprised by how good it tastes.

    If you want to try but are too scared, just think that if they Chinese people eat these, you can eat them too

    PIERRE CERCHIARO
    Pierre Cerchiaro is a contributing writer at TutorMing. He is a French expat working in Taiwan and has had both studying experience in China and Taiwan. He is passionate about the Chinese language and is a foodaholic.
    I've eaten all of these back in my carnivorous days. And this is kid's stuff as far as exotic Chinese food goes.
    Gene Ching
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  3. #48
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    Lucky Lee's

    This cultural appropriation issue and the stereotype of dirty Chinese food is so complex. Don't take this the wrong way - cultural/racial issues are so touchy now - but I kinda liked the 'dirt'.

    Of course, authentic Chinese food in China is a whole different thing. The Americanized version with chop suey and even Kung Pao chicken is very surreal.

    I'm trying to imagine cultural appropriation of other cuisines like Mexican or Italian. I guess that's what Taco Bell and Olive Garden is.

    A New York restaurant promised ‘clean’ Chinese food, sparking claims of cultural appropriation
    By Maura Judkis
    April 9 at 5:44 PM


    (Amanda Voisard for the Washington Post)

    It wouldn’t be right to blame the disastrous opening day for Lucky Lee’s, an optimistically named Chinese American restaurant in New York, on bad luck. What happened was not an arbitrary curse from the universe. Rather, it was a series of missteps that led the restaurant into the bull’s-eye of America’s ongoing conversation about culinary appropriation.

    Chef/owner Arielle Haspel, a nutritionist, set out to open a restaurant that pays tribute to the Chinese food she and her Jewish family ate growing up in New York — except she planned to make versions of popular dishes, such as lo mein and kung pao chicken, without gluten, wheat, refined sugar, genetically modified organisms, MSG or additives. She has described the restaurant as a “clean” Chinese restaurant for “people who love to eat Chinese food and love the benefit that it will actually make them feel good.”

    View image on Twitter


    MacKenzie Fegan
    @mackenzief
    Ohhhh I CANNOT with Lucky Lee’s, this new “clean Chinese restaurant” that some white wellness blogger just opened in New York. Her blog talks about how “Chinese food is usually doused in brown sauces” and makes your eyes puffy. Lady, what? #luckylees

    69
    9:20 PM - Apr 8, 2019
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    Haspel later clarified on social media that she meant “clean” to indicate ingredients without additives, an accepted definition of the word in the holistic community but one that conjured up an ugly stereotype that immigrant restaurants are dirty. By positioning her restaurant as one that will “actually make [people] feel good,” she seemed to imply that other Chinese restaurants couldn’t do the same. Other posts alluded to the perceived unhealthiness of Chinese food: One post, since deleted, called lo mein a dish that “makes you feel bloated and icky the next day.” But Chinese food, with its abundance of vegetables, can be quite healthful. In fact, many of the less-healthful selections you find in Chinese restaurants are Chinese American dishes that were adapted to appeal to American diners’ predilections for sugar and fat.

    The problems were compounded by the fact that Haspel named the restaurant after her husband, Lee, who is also white. Here is where the conversation about cultural appropriation gets tricky. The issue is not that a white person is making food outside their cultural heritage. San Francisco Chronicle food critic Soleil Ho has outlined the ways that cultural appropriation can be done right: primarily, when a creator gives credit to the people whose food they’re making and is deferential toward the group and its cuisine’s history.

    Based on Haspel’s previous statements, you could argue that her deference is lacking. But the name of the restaurant adds another layer, as classical pianist Sharon Su pointed out in a lengthy Twitter thread about her disappointment in the restaurant. (Su later deleted part of the thread because of threats.) Many Chinese immigrants whose family names were Li or Le Anglicized the spelling of their names to Lee. Though Lee is Haspel’s husband’s real first name, the name could also give customers the impression that the restaurant is Asian-owned, lending it what critics would characterize as a false sense of authenticity.

    Sharon Su
    @doodlyroses
    · Apr 8, 2019
    Replying to @doodlyroses
    2) “Lee” is a surname spelling a lot of Asian immigrants chose when they came over (as opposed to “Li” or “Le”) because adopting an American spelling was a way to minimize their Asian-ness and assimilate into a predominantly white American culture


    Sharon Su
    @doodlyroses
    (I am aware Lee is her husband’s name but it’s still a super duper problematic choice of nomenclature for a Chinese-themed endeavor)

    129
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    But the nuance of why, exactly, Lucky Lee’s has fallen short in the eyes of Asian Americans doesn’t always come across in 240 characters on social media, so the restaurant’s defenders seem to believe, based on their social media posts, that people are criticizing the restaurant only because its owners are white. Meanwhile, the restaurant’s Instagram has been flooded with negative comments from Chinese Americans expressing their hurt over Haspel’s language, and from defenders decrying the “mob” and “cancel culture” that brought critics to the page. Yelp has placed an “unusual activity” alert on the restaurant’s page because of an influx of one- and five-star reviews reflecting both viewpoints.

    The incident echoes the recent controversy over celebrity chef Andrew Zimmern’s Minneapolis restaurant, Lucky Cricket. In opening the Chinese restaurant, Zimmern said he was “saving the souls of all the people from having to dine at these horse‑‑‑‑ restaurants masquerading as Chinese food that are in the Midwest.” He said he aspired to replicate the success of the upscale chain P.F. Chang’s, but then described founder Philip Chiang as Chinese on the outside but a “rich American kid on the inside.” He apologized for his remarks after an outcry from the Chinese American community, which reminded the host that its immigrant cuisine evolved as a means of survival.

    Cathy Erway

    @cathyerway
    Lucky has become code for something awful.
    Lucky Cricket: Andrew Zimmern's new Chinese restaurant (dragged by @hooleil)
    Lucky Cat: Gordon Ramsay's upcoming "authentic Asian" restaurant, with no Asian chef
    Lucky Lee's: nutritionist Arielle Haspel's "clean" Chinese restaurant


    Eater NY

    @EaterNY
    New NYC Chinese restaurant Lucky Lee’s is facing backlash to racist language, like an Instagram post that claimed dishes like lo mein at Chinese-American restaurants leave diners "bloated and icky" https://ny.eater.com/2019/4/9/183018...source=twitter

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    After the outcry, the restaurant apologized via its Instagram page. “Some of your reactions made it clear to us that there are cultural sensitivities related to our Lucky Lee’s concept. We promise you to always listen and reflect accordingly,” the post said, before explaining the origin of the name and the use of the word “clean” and its implications for other restaurants. “When we talk about our food, we are not talking about other restaurants, we are only talking about Lucky Lee’s.”
    Gene Ching
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  4. #49
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    Just gonna leave this here...

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  5. #50
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    Ants & eggs

    I've had prepared ants before. They were marinated in soy sauce and very salty, more of a seasoning than a staple, but they are supposed to be high in protein.


    Anhui university serves up steamed eggs with ants, students go back for seconds

    Would you give it a try?
    by Natalie Ma May 22, 2019 in News



    While a colony of ants in a cafeteria dish might appear like an obvious health code violation, in fact, at one college canteen in Anhui province, it is a specialty.

    Cooks at Fuyang Normal University are currently serving up a dish of steamed eggs cooked with a generous amount of ants to provide a bit of crunch. Photos have gone viral on Chinese social media this week of the unusual dish and canteen staff have claimed that it is actually quite a popular option among students — some even went back for seconds after their first taste.

    “In my opinion, it tastes pretty good. It’s salty,” one student told reporters. “It tastes a lot like steamed eggs, but because there are ants inside, it’s a bit crunchy.”
    Gene Ching
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  6. #51
    That's a quite unusual dish I've never tried this before. But I think if ants were marinated in sauce, it should be tasty.

  7. #52
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    The Old Menus of New Chinatown

    Gene Ching
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  8. #53
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    Hot Pot



    A guide to all the Chinese hot pot styles
    Team Goldthread
    JUN 13, 2019
    In China, hot pot is king.

    The premise is simple: a group of people gather around a simmering broth and dip raw slices of meat, vegetables, and other ingredients until they’re fully cooked.


    Eating hot pot in Chengdu. / Photo: Nicholas Ko

    But China is a big country, and just as there are different languages spoken, there are also numerous varieties of hot pot.

    The ingredients vary by region, and the soup flavors can range from flowery fragrant to numbingly spicy. In Jiangsu province, for example, the broth often includes chrysanthemums.


    Chrysanthemum hot pot at The Drunken Pot, a hot pot restaurant in Hong Kong. / Photo: The Drunken Pot

    The origins of hot pot are disputed, but some archaeological evidence suggests hot pot in China might date back nearly 2,000 years.

    “At first, it was popular in China’s cold north,” says Richard Zhang, director of the Sichuan Cuisine Museum in Chengdu. “People used it to cook all kinds of meat. Further developments in cooking technology led to the development of more variations of hot pot.”

    The concept really took off in the early 19th century, when Sichuan hot pot as we know it today began to emerge.


    Dividers help keep diners’ meals separate in a hot pot. / Photo: Shutterstock

    Boatmen in the province would boil their meats in a communal spicy broth to keep warm and stretch their limited budgets as far as possible.

    Some enterprising locals spotted an opportunity and began using giant communal pots to prepare the broth.

    They also introduced the dividers that many people use today to keep their ingredients separate from other diners’ meals.

    Regardless of where hot pot originally came from, no one region can claim a monopoly on gathering around a table and cooking together. Here are some of the different styles of hot pot you might encounter across China.


    Beijing hot pot is served in a volcano-shaped copper pot. / Photo: South China Morning Post

    Beijing hot pot: Lamb is king

    Beijing hot pot inherits its central ingredient—mutton—from the surrounding region’s nomadic tradition.

    Thinly sliced meat is cooked in a volcano-shaped copper pot prevalent in Mongolia.

    The broth is seasoned with mushrooms, ginger, and scallions.

    Other ingredients to be cooked in the pot include stomach meat, sliced lamb, tofu, green vegetables, and thin rice noodles.

    Purists will insist that the ingredients must be added in that precise order.


    Sichuan hot pot is characterized by mouth-numbing chili and peppercorn. / Photo: Jonathan Wong/SCMP

    Sichuan hot pot: Numbs the senses

    Sichuan province in China’s southwest is home to a spicy variety of hot pot that has become internationally renowned, due in part to international chains like Haidilao and Xiaolongkan.

    There are actually two main varieties of Sichuan hot pot—one originating from the capital of Chengdu and the other from the neighboring municipality of Chongqing—but both rely on chili and peppercorns that give off a mouth-numbingly spicy flavor known as mala 麻辣.

    Local wisdom says that the heat of mala helps people deal with the region’s hot summers and cold winters.

    Unlike in Beijing, there’s a much wider choice of ingredients for people to choose from. Anything goes from congealed blood to cheese balls and live shrimp.

    Hot pot culture is strong in this part of China. Chongqing residents often claim that one in five restaurants in the city is a hot pot place. (Check out our video above about Chongqing hot pot culture!)


    Yunnan hot pot heavily features mushrooms. The province is home to 90% of China’s mushroom species. / Photo: Grassroots Pantry

    Yunnan hot pot: Mushrooms take center stage

    The mountains of Yunnan province in China’s southwest are home to 90% of all mushroom species in China. As a result, mushrooms are a popular ingredient in hot pot broth.

    (Watch: We went hunting for wild mushrooms in Yunnan)

    Hot pot restaurants can be generous in their offerings. The province is blessed with a diverse variety of mushrooms, some rare and expensive, making hot pot restaurants here a prime spot for fungus aficionados.

    Like in neighboring Sichuan province, chili peppers are often thrown into the broth for an extra kick.


    Guangdong hot pot involves a lot of seafood. / Photo: Sohu

    Guangdong hot pot: Light and fresh

    The southern province of Guangdong, home to Cantonese cuisine, is known for its fragrant soup base and emphasis on seafood.

    Because the climate is hot and humid year-round, spicy is not the preferred flavor profile.

    Instead, Guangdong hot pot deploys light seasonings like spring onions, ginger, peanut oil, and soy sauce.

    Fresh seafood is a must. Common ingredients include fish fillet, fish balls, and shrimp.


    Coconut chicken hot pot from Hainan. / Photo: Chen Xiaomei/SCMP

    Hainan hot pot: Coconut milk and chicken

    An increasingly popular variation of hot pot is coconut chicken from Hainan, an island province just south of Guangdong.

    In recent years, restaurant chains have popped up across China serving this style of hot pot that uses chicken and coconut milk as the main broth ingredients.

    Hainan has a largely tropical climate. Coconut trees grow on plantations across the island, and poultry is raised on many farms, giving birth to this unique style of hot pot.
    I've never been that fond of Hot Pot. It bugs me when restaurants make you cook your food. If I'm cooking my own food, I can just do that at home.
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  9. #54
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    Slightly OT



    BRIEF HISTORIES
    Where Did the All-Too-Familiar Chinese Zodiac Placemat Come From?
    Chances are if you’ve been to a Chinese restaurant in America, you’ve seen one of these

    by Jaya Saxena Jun 18, 2019, 10:27am EDT
    Photography by Esra Erol

    “Tiger people are aggressive, courageous, candid, and sensitive,” the placemat informed me. “Look to the Horse or Dog for happiness. Beware of the Monkey.” By the time I saw this, I think, I knew I was a Scorpio — also aggressive, also sensitive under my protective exoskeleton. But now, another mystical way of ordering the world was telling me the basic tenets of who I was — a Tiger person — an act of discovery achieved just by looking down while waiting for my wonton soup.

    Regardless of whether you have any Chinese heritage or cultural connections, if you’ve ever eaten at a Chinese-American restaurant, you probably remember something about what your birth year means within the Chinese zodiac. Maybe you’re a noble and chivalrous Boar, or a wise but vain Snake. Or maybe you just remember the red and gold, nearly symmetrical design on top of the placemat. Typically, the mat features a thick red border, and perhaps a wheel in the middle, but there are always drawings of the animals associated with the 12-year cycle, and descriptions of what your year has in store for you. (It’s currently the year of the pig.)

    There are multiple histories about how the Chinese zodiac system came to be. The 12 Earthly Branches ordering system — which encompasses understandings of time and astrology — is prevalent in several Asian cultures, and is based on a 12-year cycle that just about lines up with the orbit of Jupiter. The most prevalent accompanying myth describes a race in which animals competed to be the first to reach the Jade Emperor; the Emperor would name one year for each animal in the order they completed the race. Variations of the myth unfurl different ways in which the animals ended up in their final order, with the narratives corresponding to the accompanying “personality traits” of each animal.

    The zodiac is a way of assessing yourself, a series of patterns to compare your life with and see what makes sense
    But no one seems to know where the zodiac placemat came from, or which illustrated version might be the first. The original artist’s name was either never on or was erased from the current versions of the designs. “I’m not sure who originally created these placemats,” says Kian Lam Kho, a food writer, cookbook author, and co-curator of “Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America,” a 2017 exhibit at the Museum of Chinese in America. “But the Chinese zodiac has been a common cultural symbol among non-Chinese in the U.S. for many years.”

    There are a few places that currently print the zodiac menu, the foremost probably being Kari-Out, a New York-based company run by Howard Epstein. The company is best known for popularizing the modern soy sauce packet, which was a re-imagination of Epstein’s father’s freezer pop packaging business, but the company now sells all manner of Chinese restaurant staples. CNN reported in 2001 that “the near universality of Kari-Out packets testifies to the company’s huge market share, which has also allowed it to branch out into wholesale restaurant-supply distribution for items like napkins, chopsticks, and cardboard containers.” However, a call to the company yielded no answers as to where they got the design, though one administrative assistant said they’ve been printing it since at least the ’90s.

    According to Lam Kho, the placements likely served as an easy-to-parse bridge for people familiar with Chinese-American cuisine, who could be made interested in learning more. “They were designed to share a bit of Chinese culture to the restaurant patrons,” he says. Catherine Piccoli, curator of “Chow: Making the Chinese American Restaurant,” an exhibit currently on display at the Museum of Food and Drink in New York City, agrees. “For some Chinese-American restaurateurs in the mid-20th century, I think there definitely is a move towards education,” she says. But its omnipresence in Chinese-American restaurants tells the story of the changing role those restaurants played in American lives, and how their proprietors used Orientalism to drive acceptance of their culture.

    Chinese restaurants in the U.S. date back to the first wave of immigration from China, predominantly from Guangdong (then known as Canton), in the mid-1800s. It was spurred by the Gold Rush, and then work on railroads, farms, and in laundries. In 1882, Congress passed the Chinese Exclusion Act as white Americans increasingly blamed Chinese immigrants for low wages and a lack of jobs. “Out of sheer necessity, Chinese had to find or develop forms of self-employment because most forms of work were denied to them,” writes John Jung, a professor emeritus in psychology and a historian of Chinese-American history, in Sweet and Sour: Life in Chinese Family Restaurants. Restaurants popped up both as places for the predominantly male Chinese population to cook their own cuisine for each other, and as a business opportunity — especially since Chinese immigrants were often unwelcome or segregated from other communities.

    “You see early on… the menus are pretty standard,” says Piccoli. They were black text on white paper, no illustration or design, just a list of food. These restaurants were typically located in Chinatowns, and because they were run by Chinese people for Chinese people, there was no signaling necessary.
    continued next post
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  10. #55
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    Continued from previous post



    The rise of Orientalist design in Chinese-American restaurants begins at the turn of the 20th century. By this point, Chinese restaurants were at least a familiar sight to non-Chinese people, and some diners who fancied themselves adventurous began to pop in — the way the bohemian class always prides themselves on their willingness to eat at a “hole in the wall.” Chinese business owners realized they could capitalize on, and expand, this new consumer base, and “courted business from tourists and the curious with remodeled restaurants designed with a typical Oriental motif both inside and out,” writes Jung. They brought in bamboo shoots, the dragons slithering along menu spines, Buddha statues sitting on windowsills. By 1903, there were over 100 of these Chinese-American restaurants between 14th Street and Times Square in Manhattan.

    While some of these design changes were just restaurant owners trying to see what brought customers in, other times, these aesthetic changes happened as a result of more pernicious, and unforeseen, factors. After the 1906 San Francisco earthquake, city officials saw the resulting damage to Chinatown as an opportunity to get rid of the Chinese population in such a valuable section of the city’s real estate. The Chinese government stepped in, vowing to build its consulate in the heart of old Chinatown, and with the rebuilding came a redesign. The Chinese Businessmen’s Administration “worked with a white American architect to rebuild, and purposely rebuilt in the sort of stereotypical way that we think of Chinatowns,” Piccoli says. “They were trying to… create a Disney-fied version, trying to attract outsiders to come and spend money at these businesses.” That aesthetic included roofs that looked like pagodas, big gates at the neighborhood entrance, lions, and other details.

    A change in immigration law sparked another catalyst for the change in aesthetics — and the customer base. In 1915, restaurant owners were added to a list of exceptions for merchant visas, allowing some proprietors to recruit employees from China and bring them to the U.S. According to Piccoli, only “the main investor in a ‘high-grade establishment’” would qualify for the visa. In response, Chinese Business Associations, using a rotating credit of funds pooled together from immigrant communities, helped Chinese-Americans and new Chinese immigrants start these “high-grade establishments,” setting them up as investors and instructing them on what to build. Chinese Business Associations, which coordinated the opening of multiple businesses, created the now-familiar standardization of Chinese-American restaurant: teak carving and hanging lanterns, bamboo-inspired patterns, and menus with a more “Oriental” design.

    Though we don’t know specifically when this placemat showed up, “there really is this standardization,” Piccoli says. “So then something like a zodiac placemat ends up some place and it kind of travels.”

    Paper placemats, especially ones with “ethnic” designs, became popular across multiple kinds of restaurants in the ’60s and ’70s. “During that period there are other types of placemats designed for Italian, Mexican, Greek diners, and other types of cuisine,” says Kho. “I would not be surprised if the design were created by restaurant supply companies.” And the rise of the New Age movement — spurred in no small part by the popularity of Hair, which opened on Broadway in 1968, and its song “Age of Aquarius” — resulted in an increased appreciation for zodiacs of all kinds.

    Though the Western zodiac is a staple of newspaper columns and quizzes, it tends to regain its popularity in uncertain times. It’s a way of assessing yourself when the world is confusing and therapy is expensive, a series of stories and patterns to compare your life with and see what makes sense. Yes, some people excuse all of their behavior by saying they’re an Aries, but at its best, the zodiac is a starting point for conversation. Do you feel like an Ox? Why or why not? In the ’70s, as the Vietnam War and the oil crisis raged, and Richard Nixon’s 1972 visit to China reinvigorated American interest in Chinese food, a Chinese zodiac placemat would have felt familiar enough, but also provided a new point of conversation.

    Given the racism Asian-Americans still face, some restaurateurs remain focused on getting Americans away from the “chop suey house” stereotype and ensuring the perception of Chinese culture doesn’t get reduced to pagodas and dragons. Others see those visual markers as things to honor in their own right, proof of a past generation figuring out how to survive and thrive in a country that was happy to eat their food but disrespect them otherwise. The placemat was an attempt to be understood — eat this, see me, please be kind.

    But while some chefs have repurposed Orientalism yet again as an ironic meta-commentary on Chinese-American cuisine, at this point, most restaurants using the Chinese zodiac placemat probably don’t have a better explanation than “that’s what we have.” It’s standardized, to the point that some Chinese restaurants even have a zodiac section of their website, and it’s rooted enough in the American consciousness to have inspired this Jewish spinoff. However it got here, it’s not going away. And it’s a lingering testament that its initial effect — to normalize a piece of Chinese culture to an unfamiliar audience — worked, at least enough to know if you’re a Boar or an Ox.


    Correction: This piece has been corrected to reflect that Kian Lam Kho was the curator of an exhibit at the Museum of Chinese in America, not MOFAD.
    Interesting...never thought about this.
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  11. #56
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    Beggar's Chicken

    Great article. This is what we should've been doing back in the day when Kung Fu Tai Chi used to run feature articles on Chinese recipes (not my idea - I put an end to that after so many complaints ).

    The legend of a beggar's chicken
    Li Anlan
    11:09 UTC+8, 2019-07-14

    In “The Legend of the Condor Heroes,” the fate of the protagonist was changed by a titillating chicken.

    When Huang Rong stole a chicken and baked it in clay to provide some good nutrition to Guo Jing, the delicious aroma attracted Hong Qigong, chief of the Beggars’ Sect and the “Northern Beggar” of the Five Greats.

    The chicken was so tempting that in order to eat the chicken, Hong agreed to teach Guo martial arts, and Huang agreed to prepare fine cuisine for him every day in return.

    Hong taught Guo “Eighteen Dragon-Subduing Palms,” the most powerful of all external martial arts in the novel.

    This chicken scene from “The Legend of the Condor Heroes” by Louis Cha, the late Chinese martial arts writer widely known by his pen name Jin Yong, is one of the most memorable writings about food in Chinese wuxia literature, a genre of martial arts and chivalry fiction that centers on the adventures of kung fu heroes.


    Xu Jingjing / SHINE

    Huang Rong makes begger’s chicken for Hong Qigong in “The Legend of the Condor Heroes.”

    Beggar’s chicken is a traditional dish from Hangzhou which wraps a stuffed chicken in clay and bakes it on low heat so the meat of the chicken can absorb all the rich flavors of the spices and fall apart easily.

    If conditions permit, the dish is perfect for camping as no pan or pot is required — simply dig a hole, make a fire and bury the clay wrapped chick-en inside to cook.

    Beggar’s chicken is a fun dish in Chinese culinary culture, and there are different stories of how the dish was created.

    One legend has it that after a beggar stole a chicken from a farm, he had no pots to cook it, so he came up with the idea of wrapping the chicken in lotus leaves and used clay to seal it. He set it in a hole and lit a fire, burying the chicken so it would cook.

    When the beggar dug up the chicken and smashed open the clay, he was surprised to find an extra tender, juicy and aromatic chicken, cooked to perfection with little effort.

    Another legend associated with beggar’s chicken was when Emperor Qianlong of the Qing Dynasty (1644–1911) traveled to Jiangnan (south of the lower reaches of the Yangtze River) as a commoner. He was lost in the wild, and a beggar gave him a cooked chicken which he considered a delicacy. The hungry emperor found the chicken delicious and asked the beggar for the name of the dish.

    The beggar was embarrassed to say a beggar’s chicken, so he called it the wealthy’s chicken. This is why it’s called wealthy’s chicken in some places.


    Li Anlan / SHINE

    Beggar's chicken is a classic Hangzhou dish.

    In modern cooking, the simple, rustic dish has evolved to feature delicious fillings of mushroom and finer seasoning with spices and herbs.

    Beggar’s chicken is preferably cooked with sanhuangji, the free-range yellow chicken known for tender and juicy meat.

    One original tale about the recipe said to wrap the chicken, still with its feathers on, directly in clay, and when the clay is baked dry, the feather would be removed along with the clay to reveal the cooked chicken meat. For sanitation and easy application concerns, beggar’s chicken mostly uses lotus leaf, which is large enough for bigger birds, to wrap the plucked, rinsed and seasoned chicken before sealing it with clay. That way, the chicken is not only cleaner without touching the clay, but also takes in the fresh fragrance of the lotus leaf.

    When making the dish at home, the smaller Cornish hen is the more convenient option. The chicken can be wrapped inside a lotus leaf and sealed with dough, a less messy substitute for clay that’s easily prepared with ingredients already in the pantry.

    In the fall, sweet and starchy chest-nuts can be stuffed inside the chicken, which will be cooked in the delicious chicken jus.

    Beggar’s chicken is often cracked open with a small hammer when it’s being served.

    Cooking foods that are wrapped in fresh leaves is a traditional Chinese technique that aims to seal in all the delicious juices and flavor of the meats and vegetables.

    Lotus leaves, being refreshing and large in size, can be used as a wrap-per to make more delicacies such as chicken and glutinous rice in lotus leaf, a Cantonese dim sum dish that stir-fries glutinous rice, shiitake mushrooms and marinated chicken and then stuffs the mixture in fresh lotus leaves and is then steamed until it’s fully cooked.

    The leaf allows the chicken and glutinous rice, both ingredients that require extensive cooking to achieve the desired texture, to cook won-derfully with every bit of the juice preserved inside the leaf pocket.


    HelloRF

    Chicken and glutinous rice wrapped in lotus leaf

    The dish was said to be born at the night markets in Guangzhou when vendors used to make steamed chick-en and glutinous rice with bowls, but opted for lotus leaves as they were easier to carry and sell. Apart from shiitake mushrooms, the classic lotus leaf chicken and glutinous rice also adds dried scallops and salted duck egg yolks for that extra umami flavor.

    Zongzi, the traditional Chinese snack made to celebrate the Dragon Boat Festival, is another iconic dish cooked by wrapping ingredients in fresh leaves.

    There are different leaves to choose from when making zongzi, the more common varieties are reed leaves and ruoye (indocalamus leaf).

    Wrapping glutinous rice with sweet or savory fillings in fresh leaves is a way to add extra flavor and make the snack easier to store.

    In Yunnan cuisine, banana leaves are used to make special baked and grilled dishes.

    The technique known as baoshao uses the large, thick and firm fresh banana leaves as the cooking utensil. After cutting the leaves in desired shapes and sizes, the banana leaves are blanched briefly in boiling water to further improve elasticity so they won’t break apart when wrapping the foods.

    All kinds of ingredients, ranging from fresh fish marinated in ginger, garlic, chili, mint and cilantro, pig’s brain seasoned in heavy flavored sauce, to tofu and mushrooms, can be folded and wrapped inside the ba-nana leaves. The leaves can seal in the moisture of the ingredients and maintain the heat after the dish is served.

    The pockets of food are then fixed with wooden sticks and grilled over an open fire. The cooking time varies depending on the type of ingredients — vegetables cook faster than meats and whole fish, and when it’s time to open the banana leaves, you are greeted by the rich aromas of spices and fresh ingredients.

    The legend of a beggar's chickenHelloRF
    In Yunnan cuisine, the banana leaves are used to make special baked and grilled dishes.

    Source: SHINE Editor: Fu Rong
    THREADS
    Chinese food
    Jin Yong aka Louis Cha
    Gene Ching
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  12. #57
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    Century eggs

    Century eggs: How are they really made, and where are they from?
    Origins series
    The preserved egg is served in the most humble of establishments through to restaurants with three Michelin stars. Here’s how to spot a quality one
    Vicki Williams
    Published: 12:00pm, 22 Jul, 2019

    Considered a delicacy in Hong Kong, preserved eggs would not win an award for visual appeal, with their translucent dark exterior that has a jellylike texture, and a greenish-black oozing yolk with a hint of ammonia. James Corden, host of The Late Late Show with James Corden, frequently uses these eggs in his “Spill your guts or fill your guts” segment, threatening to feed them to his guests if they don’t answer personal questions.
    Also known as century egg, hundred year egg, thousand year egg, skin egg and black egg, the preserved egg is served in the most humble of establishments through to restaurants with three Michelin stars

    What Corden doesn’t know, however, is that when the eggs are of good quality they taste absolutely delicious.



    Also known as century egg, hundred year egg, thousand year egg, skin egg and black egg, the preserved egg is served in the most humble of establishments through to restaurants with three Michelin stars.

    They also have a history dating back to the Ming dynasty, most likely originating in Hunan. “In China, methods have been developed to preserve eggs in such a way as to cause chemical and physical changes in both egg white and yolk, imparting a new flavour … the earliest known description of an egg preservation method is that of Wang Zizhen during the Ming dynasty,” wrote Hou Xiangchuan in his article Hunger and Technology: Egg preservation in China, for the Food and Nutrition Bulletin, a peer- reviewed academic journal.

    A common misconception is that the preservation method originally involved horse urine

    Like many foods or dishes with a long history the origin of preserved eggs is said to be accidental. There are several variations. One tells the tale of a discovery of duck eggs by a homeowner – in a shallow pool of slaked lime used for mortar two months after construction – who decided to taste them. Another involves a man who accidentally spilled his tea with tea leaves in the ash where his ducks laid their eggs. On cleaning the ash later he found some eggs he had previously missed, and decided to try them. Most variations agree that on trying them the discoverer thought the flavour would be improved with the addition of salt.

    A common misconception is that the preservation method originally involved horse urine. Interestingly the direct translation of the name for the eggs in Thailand and Laos is “horse urine egg”, most likely due to the associated ammonia smell.

    Traditional preservation methods involving raw eggs, ash, salt, slaked lime, clay and rice husks, are still practised. However, with more understanding of the chemistry behind the process, there have been simplifications, which achieves the same result in weeks instead of months.

    While chicken and even quail eggs can be used, Hou writes that duck eggs produce the best results. Duck eggs are used by Kowloon Shangri-La Hong Kong and Four Seasons Hotel Hong Kong.

    As for telling a quality product from an inferior one, Cheung Long-yin, executive Chinese chef, Kowloon Shangri-La says, “You cannot judge the quality by its appearance. A folkloric [and unproven method] is to tap it lightly with two fingers. If you feel it bounce outward as if there is a vacuum between the shell and the egg, it is of good quality.”


    Duck eggs are the best choice when making preserved eggs. Legend has it that if you tap the egg lightly with two fingers and you feel it bounce outward, it is a good quality century egg.

    Once cut open it is a different story, says Cheung, “It gives an acquired fragrance of egg, with a slight odour of ammonia, but tastes like egg on the palate with a creamy and succulent flavour. It should have a slightly runny, gooey, creamy egg yolk, and small traces of the yolk stick to the knife after cutting.”
    It should have a slightly runny, gooey, creamy egg yolk, and small traces of the yolk stick to the knife after cutting
    Cheung Long-yin, executive Chinese chef, Kowloon Shangri-La
    A typical way to enjoy the eggs is by pairing with pickled ginger. “There are several elements,” says Four Seasons’ executive Chinese chef Chan Yan Tak. “The egg is alkaline from its preservation process, and the acidity in pickled ginger brings it to a balance. In terms of texture, the egg is silky smooth, so when you eat it with crunchy pickled ginger, it enhances the flavours.”


    Congee with preserved eggs. Century eggs smell like horse urine but taste like egg with a creamy and succulent flavour.

    They are also served as a topping for congee, said to be a good introduction to the eggs for novices. Numerous dishes also include the eggs. In Shanghai and Taiwan they are combined with cold silken tofu, light soy sauce, young ginger and sesame oil. In Hong Kong they can also be found in pastries as well as mooncakes.
    Where are Singapore noodles from if not from Singapore?
    Kowloon Shangri-La is now serving “golden” preserved eggs, which have a more attractive golden albumen, an orange yolk and milder taste. No doubt more appealing to overseas guests.


    Kowloon Shangri-La make mini mooncakes with traditional and “golden” preserved eggs. The golden eggs have a more attractive golden albumen, an orange yolk and milder taste.

    The eggs are said to work with a full-bodied Bordeaux or sparkling wine with a larger bubble.
    When we first moved back to Cali, my dad made a pilgrimage to SF Chinatown and got some of these. I was 8 and coming from PA, had never seen them before. I was aghast. But I've since developed a taste for them and now I luv 'em. Such was growing up Chinese American.
    Gene Ching
    Publisher www.KungFuMagazine.com
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  13. #58
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    Hot pot to brain tapeworms

    I'm not into Hot Pot. If I go out to eat, I don't want to have to cook my own food. I want someone else to cook it. And cook it thoroughly.

    A man ate hot pot and got tapeworms in his brain. He had to be dewormed.


    A Chongqing hot pot. (iStock)

    By Lateshia Beachum
    November 27, 2019 at 6:52 a.m. PST

    A Chinese man sought medical attention for seizures and a headache that lasted nearly a month. Doctors found that tapeworms from undercooked meat were causing his pain.

    Researchers at the First Affiliated Hospital of Zhejiang University published a paper last week that details the plight of 46-year-old construction worker Zhu (an alias for the patient) in the eastern Zhejiang province of China who bought pork and mutton about a month ago for a spicy hot pot broth.

    Days later, the man started feeling dizzy, having headaches and experiencing epilepsy-like symptoms such as limb twitching and mouth foaming while trying to sleep at night, according to the report.

    Co-workers witnessed one of Zhu’s episodes and dialed for emergency help. He was seen at a hospital where scans and tests showed that he had multiple intracranial calcifications, abnormal deposits of calcium in blood vessels to the brain; and multiple intracranial lesions, according to researchers.

    Medical staff wanted to examine him further, but he dismissed their concerns because he didn’t want to spend more money, according to the report.

    The symptoms that sent Zhu to the hospital persisted after he left, researchers reported. He became frightened.

    He spoke with his relatives about seeking medical treatment before deciding on care at the First Affiliated Hospital of Zhejiang University Medical College.

    Huang Jianrong, the hospital’s chief doctor, consulted Zhu and learned that he had eaten pork and mutton not too long ago, according to the report.

    The chief physician recommended an MRI, which showed the man to be suffering from multiple brain lesions and tapeworms in the brain, the report stated.

    The tapeworms were the root of Zhu’s symptoms, but he was confused about how his hot pot meal led to a brain invaded by parasites, researchers said.

    Jianrong explained to Zhu that the meat for the hot pot probably was tainted with larval tapeworms that survived because of the pork and mutton being improperly cooked, according to the report.

    Zhu admitted to just simmering the meat, explaining that the bottom of the spicy pot was red, which obstructed his ability to see if the meat was thoroughly cooked, researchers wrote.

    The construction worker fully recovered after doctors dewormed and reduced the pressure on his brain, the report said.

    Researchers wrote that because the brain has the largest blood circulation, it is often affected by the ingestion and infection of parasites entering the body through contaminated meat or water. The impact, they said, can cause severe brain damage and be fatal.

    Neurocysticercosis occurs when a person swallows microscopic eggs passed in the feces of a person who has intestinal pork tapeworm, according to the Centers for Disease Control and Prevention. It can be prevented by practicing good hygiene such as hand washing and treating people infected with intestinal tapeworm.

    The parasitic infection mainly affects people who live in subsistence farming communities in developing countries of Asia, Africa and Latin America, according to the World Health Organization.

    In March, the New England Journal of Medicine published a paper about an 18-year-old man in India who died of neurocysticercosis after experiencing seizures and confusion.

    More recently, a 42-year-old New York woman was diagnosed with the same parasitic infection when doctors went in to remove a cancerous tumor from her brain only to find a tapeworm instead.

    The CDC estimates that there are about 1,000 cases of neurocysticercosis in the United States each year, with most cases being reported in New York, California, Texas, Oregon and Illinois.
    Gene Ching
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  14. #59
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    Jewish Christmas



    Culture
    The Jewish Christmas. And We Don't Mean Chanukah.
    While most of America is celebrating Christmas, this is what your Jewish neighbors are doing.
    BY BROOKE FELDMAN
    NOV.03,2019 / UPDATED ON NOV.16,2019

    Every year since I can remember, I woke on Christmas morning knowing there would be no presents, nothing from Santa, not a note saying“better luck next year” or “here’s your lump of coal.” There would be no half-eaten cookies by the fireplace or milk gone from the glass. And there would be no hoof prints left from Santa’s reindeer or marks on the roof from his sleigh. No, I wouldn’t be unwrapping presents that day, and I definitely wouldn’t be eating a Christmas dinner with my family.

    Instead, I would wake up on Christmas, and it would feel like any ordinary day. Since year one, the day would consist of me, my brother, my parents, and possibly some of our friends going out to a movie at a local mall and then having a nice, long dinner at a local Chinese restaurant. Yep, Chinese food on Christmas, because as you might have guessed, I’m Jewish.

    Chinese Food? Really? Yep. You might have heard about Jewish people eating Chinese food on Christmas. Maybe it was through a joke someone told you, a popular movie or an episode of a television show, or one of the songs that went viral. Well, I’m here to tell you that it’s no joke. It’s very real, and it’s how I look forward to celebrating Christmas every year.

    Fried Rice and Popcorn. So why do we eat Chinese food on Christmas while the rest of the world eats beautifully prepared home-cooked meals? It’s simple. Chinese restaurants are pretty much the only thing open on Christmas. You might find a few other restaurants open if you really try, but the Chinese restaurants are always open, and always reliable on Christmas. Come on, how many Jewish Chinese people have you met? Because of this, it has become a tradition, not just for me, but for many Jewish families.

    But, Chinese restaurants aren’t the only thing open on Christmas. As Brandon Walker sang in his viral YouTube video, we “eat Chinese food on Christmas, [and] go to the movie theatre too.” While the malls might be closed and all the shops dark and locked up, most movie theaters stay open on Christmas. That means we have our whole day planned. It’s movies and popcorn in the morning, and Chinese food at night.

    While I’d like to take credit for Jewish people eating Chinese food on Christmas, American Jews have been doing it since the beginning. At the end of the 19th century, as Jewish and Chinese people began immigrating toAmerica, the Jewish people started eating Chinese food. During the hours that most other Americans were at church on Sundays, American Jews would be eatingChinese food. This continued on to Christmas and has been a tradition for Jewish families around America ever since.

    Oh, this isn’t a complaint or a plea for sympathy. As Christmas approaches and you’re thinking of unwrapping presents, I’m thinking of egg rolls … okay, perhaps not exactly. Merry Christmas.
    THREADS
    Chinese food
    Merry Christmas and Happy Holidays
    Gene Ching
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  15. #60
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    Not so lucky

    More on Lucky Lee's

    'CLEAN' CHINESE RESTAURANT OPENED BY WHITE COUPLE AND CRITICIZED FOR RACIAL INSENSITIVITY CLOSES AFTER 8 MONTHS
    BY K THOR JENSEN ON 12/10/19 AT 4:46 PM EST

    A Chinese restaurant that promoted clean eating has closed after just eight months in business.

    The New York City restaurant, named Lucky Lee's, announced its closure via an Instagram post on Sunday. The establishment's time in business was met with allegations of racism and cultural insensitivity, as the restaurant was opened by a white couple, health coach and chef Arielle Haspel and her husband Lee Haspel.

    Lucky Lee's, named after Lee Haspel, offered a casual menu of modified takes on American Chinese fare like General Tso's chicken and lo mein. The menu was developed with an eye to those with dietary restrictions, saying that its offerings were "gluten-free, wheat-free, peanut, cashew and pistachio free... with non-GMO oil, and without refined sugar or food coloring."


    THESOMEGIRL / GETTY IMAGES

    Shortly after Lucky Lee's opened, Haspel received pushback from critics who believed that her marketing language played into existing stereotypes of Chinese restaurants being dirty and unhealthy.

    The business' Yelp page was quickly inundated with negative reviews as people rejected the implication that Chinese food could not be healthy and satisfying.

    Patrons who ordered food from the restaurant also seemed unsatisfied, with one customer writing on Yelp that their dish tasted like "a suburban mom trying to dress up her steamed broccoli with some ethnic seasoning added at the last minute."

    Haspel rejected criticisms, claiming that her restaurant was being respectful to Chinese cooking traditions, despite posting on her blog that "You know the morning after you go to your favorite chinese restaurant or sushi joint and you feel bloated, your eyes are puffy and your rings hardly fit on your fingers?"

    "There are very few American-Chinese places as mindful about the quality of ingredients as we are," Haspel wrote in an Instagram post. "We're excited to offer it to people who want this type of food, and it can make them feel good and they can workout after and they can feel focused after and it will add to their health."

    Lucky Lee's marketing also tapped into disproven concerns about MSG, a common ingredient in many Asian cuisines that quickly adds umami and depth of flavor.


    luckyleesnyc's profile picture
    luckyleesnyc
    It is with a heavy heart that we are shutting down our woks and ovens tonight. We have truly loved feeding and entertaining you and your families. We are very proud of our food and the space we created, but a lot needs to come together to make a restaurant work in New York City and we wish it could have succeeded as we hoped. Thank you to our talented employees who cooked with love and enthusiasm daily. Thank you to you, our amazing customers and neighbors who dined with us and ordered delivery week after week. Thank you also to all who partnered with us to help make our vision a reality. We feel very lucky to have had the opportunity to serve you. While we are heartbroken to say goodbye to Lucky Lee’s, we know that the future still looks bright and delicious. Happy and healthy holidays to all of you. #bewell #luckyleesnyc
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    The restaurant has disabled comments on their farewell Instagram post.

    Haspel's previous food experience came with a stint in nutrition school and gigs as the host of two online cooking shows. She also runs a wellness jewelry company, The I Love Me Collection, that sells rings and necklaces "to inspire women to love themselves and treat themselves well."

    Chinese-influenced restaurants owned by non-Chinese people often come under fire. When celebrity chef Gordon Ramsay opened his "authentic Asian eating house" Lucky Cat in London this summer, he was criticized for not having a single person of Asian descent in the kitchen, as well as insensitive cocktails like the "Lucky Geisha."

    New York is notorious as a city for new restaurants to survive in. According to a 2011 study, 80 percent of eateries in the city close in the first five years of operation.
    Gene Ching
    Publisher www.KungFuMagazine.com
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