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Before ling, however, Chinese cooks learned how to modify thier dishes to make them more palatable to a wider American audience.In fact, most of the Chinese restaurants outside of Chinatown proclaimed in their windows that they were Chinese-American, lest Occidental customers shy away for fear of being served duck feet and bird's nests.By the 1920s, Chinese restaurants dotted the American landscape, and one was as likely to find a chop suey' parlor in Kansas City as in New York or San Francisco, even though the typical menu in such places bore small resemblance to the foods the Chinese themselves ate.Many dishes were cloyingly sweetened with caramel and sugar, inundated with pineapple chunks and maraschino cherries, and fried in thick batters, while the ubiquitious flaming appetized platter called pu pu..first served as a gimmick by Victor Bergeron at his Trade Vic's Polynesian-American restaurants in Oakland and San Francisco.Better restaurants gained fame on San Francisco's Grant Avenue, on or near New York's Mott Street, in Los Angeles, and every other American city of consequence, and the developing tastes for genuine Chinese food resulted in a vogue for home delivery of such easily portable items as egg rolls and chicken chow mein in paper buckets.
15) "..1847, the first Chinese immigrants settled in San Francisco and were followed by thousands who helped to build the transcontinental railways.
Americans not used to such economy were often dismayed by what they found in their rice bowl...
Most of these eateries were primitive in design and atmosphere...
Canned pineapple, canned cherries, and even canned fruit cocktail; enourmous quantities of dehydrated garlic, barbecue or Worcestershire sauce; canned vegetables, corn starch, monosodiumglutamate, cooking sherry, and heavy doses of sugar are found in many of these bizarre creations.
This fusion of pseudo-Cantonese and pseudo-Polynesian food can be traced to a renegade Cantonese chef at Trader Vic's in California.