I’d love to see an Italian react to st Luis style pizza (or what Chicago style pizza was which was a thin almost cracker crust before deep dish took over the meaning the only difference being that for st Luis style has provel which is so processed I know they’ll have a fit)
If he said anything offensive, haters will leave negative reviews on his restaurant. So probably he didn't give his real opinions, as he already said he dare not give a low score.
not just tastes but ingrediants. we eat what we eat because its whats available. coastal cities have seafood, ranchlands have cattle and pork, if all you have is beans and corn, all you cook is beans and corn. its only until very recently did things become available outside of their origins
@@nullakjg767 You got that right. Hell, even fresh farm meat is still a relatively recent thing for the common people. It really wasn't until the late 1800s that the average person could eat chicken regularly(varies anywhere from once or twice a month to a few times a year), and that's just in the West.
alternatively, people didn't look for "authentic" dishes (technically some may also argue spicy foods are not part of the "OG" Chinese food) but rather foods they enjoy
@@user-bh9vf2zu1r He said entertainment not environment, here's a ticket back to elementary school for you to learn the difference between words, and here's another ticket back to kindergarten so you learn how to control your malding
I think the fact that he does HK-style fast food helps him keep an open mind. That's already an adapted version of Cantonese cooking, and probably helps inform his opinion of Americanized Chinese food.
His restaurant is in the east side of Toronto, Canada. I've been a handful of times - it's a great spot for affordable HK-style fast food! His daughter Anna has a great social media account for the restaurant where she does Q&As and shows some behind the scenes of how a Chinese restaurant operates.
They chose the wrong (or the perfect) Uncle to critique Chinese-American food. He knows the importance and the history behind Americanized Chinese food, and he's had it before. Also, he's a fucking Hong Kong chef, they literally do Westernized Chinese food in Hong Kong cuisine so of course he's gonna be very open-minded and understanding about Chinese fusion dishes. Literally the perfect guy to understand Chinese-American food vs. someone you would fly in from the Szechuan Province.
I do really appreciate when he said "You need to adapt to the local conditions" very few chefs or UA-camr will accept that there are variations if not some adaptations that are made to accommodate the population as a whole. Of course authenticity is valued but if you do that it'll be hard to please everyone's palate. Like one of the best Chef UA-camr "Marion's Kitchen" said it quite often and is rightfully so: "there's always method to the madness"
@Made with Lau rightly stated: "The food may not be *traditional* as you're far away from the old country, but it is still *authentic* as it is made by the same people but had to adapt to local ingredients"
@@honeytgbYou're playing around with semantics and vocabulary, it's an either or, not both can apply and it boils down to preferences, unless your immediate survival is at stake and there's simply no alternative
I think many UA-cam cooks will pretend not to accept non-traditional versions of their dishes because they are trying to play to their audience. Obviously, it doesn't make much sense to be against non-traditional because then there wouldn't really be any recipes. They all came from cooks being creative and trying something new.
Here's one to try: Take an Italian person (as in someone born and raised in Italy) to a small, local "Italian" restaurant in a city in any East Asian country. Watch that Italian person have a meltdown because they put cream in the carbonara.
@@waltersimmons9512 So? The point is that various ethnic foods from one region of the world are done "wrong" in other parts of the world. Often times, the people complaining about it being "wrong" ignore the historical and practical reasons for the changes. They just get hung up on stuff like, "OMFG, orange chicken isn't _real_ Chinese food."
True. Things like Italian cheese are also very expensive, especially if you live in a 3rd world or developing countries. Often times, ingredients are also straight up not available. Guanciale? We don't have that here. You also have people who can't consume pork because of things like their beliefs.
I'm glad that you took the time to talk about the history of american vs chinese food, and then you got a chef who is at least mildly familiar with the history and respectful of american chinese for trying to innovate and eventually becoming successful. Instead of the usual "ItS NoT AuThEnTiC!!1!!" and "authentic is better" and "a chinese person will hate this" bs that everyone else does. We're all so obsessed whether or not "authentic food" is better. But one look at the comments section and there is obviously a bunch of people who clearly did not watch the video.
China is so big that I doubt anyone really understand what’s authentic or not. Some area loves “ bland” food and hates putting too much spices and orhers go mad with chilli or fermented beans. I remember an American called peas on fried rice Gweilo sh*t but it’s exactly what’s served at Oppo House where they bring the chefs and ingredients from mainland to feed their chinese employees there.
@@万恶共匪毒害中华 Lol use some critical thinking before comparing please. It'd made sense if you compared say the US and the UK. But Taiwan, HK have their own Chinese food and SEA and Japan are Asian countries with similar flavour profiles and also long history of Chinese ancestry in the country so they aren't going to differ much as well. American Chinese food on the other hand is an entire cuisine on its own and not the same to Chinese food, just like how Tex-mex is a cuisine on its own and not comparable to Mexican food.
This guy is so respectful and an awesome example of a human. I like how he considers and grades things based on what they are trying to be, not what he thinks they should be. We could all learn from this man.
@@marcc5768 today Scarborough and Markham have plethora of mainland Chinese and Taiwanese cuisines 😮😮 in addition to Cantonese cuisine Americans have enjoyed for centuries
@@rommelangus I'm from Scarborough, been here since 1995. I'm aware there are a lot, but my ch more challenging to find affordable places. At my age I don't eat out as often, since many Asian cuisines not healthy.
4:12 the chef amazed me until he said that there are no pork chop dishes in Chinese cuisine he seems to forget that two of the most popular dishes in Shanghai cuisine are 炸猪排，fried pork chops served with spicy soy sauce (the Chinese version of Worcestershire sauce) and 葱烤大排, pork chops slow braised in soy and scallion (green onion) sauce. they are two of the most famous dishes in Shanghai cuisine lol
This video was so good! It teaches us so much about how the masters wisdom, respects the new age and how the ancient cuisine can lead us into a tasty tomorrow, and gently recommends we branch out and try new cuisine. ! thank you so much for making this video, can't wait for more!
There's a very big reason why American Chinese Food diverged so much from homeland cuisine; that this youtuber FAILED to consider. Imagine yourself freshly arriving in America 170ish years ago and you want to make meals that you crave from back home in China, sadly, you have only the local ingredients available to you. American Chinese food exists because of this. How do you make bok choy and beef when you only have American broccoli in abundance versus bok choy? There's also some consideration that the main menu inmost Chinese restaurants are for the American locals, while there's sometimes a second secret menu for Chinese eaters that want a more authentic experience.
Exactly. I know this for a fact as Im friends and was classmates w the local Chinese restaurant owner. His family has oened it for 40 years and they are Taiwanese. They simply cannot order all their ingredients from China or Taiwan.
Chinese American food is just the Chinese immigrants through trial and error finding out what Americans find tasty then mixing it in a sublime blend with Chinese food
100% ! And this is the same all across the world .. “authentic” is regional and you can only cook what is accessible or abundant .. and as decades pass, flavor profiles and tastes evolve to what you grew up with .
It's not just this. Chefs gathered together and invented an Americanized version to sell to Americans to make a living. The founders of Panda Express are Chinese and Hong Kong immigrants.
Mike, I love that you’re hosting a bunch of the recent videos. Really solid job. Idk where the other 2 are rn, but you’re doing great carrying the channel.
@CantoMando I followed your content since the beginning and I can honestly say that your content is adding so much value to the media. Keep up the great work and thank you for making contents like this.
At 6:12, I think the translation is false: he said "这个芡薄一点" or in traditional Chinese "這個芡薄一點", which means "The starch sauce should be a bit thinner". So he was actually saying that it wasn't thin enough and needed to be thinner.
@@DaylenAmell that last part is what was throwing me off, wouldn't have expected that from a guy named Daylen Amell! that's a really awesome skill to have.
Chinese people have settled in almost every country around the world and each time they combine local flavors with Chinese cuisine to make some of the best food. Puerto Rican Chinese food and Peruvian Chinese food are just some example I absolutely love. If I could choose one country’s cuisine to live on for the rest of my life it’d probably be Chinese. The shear variety would mean I’d almost certainly never get tired of eating it. Its influence over other Asian foods also cannot be understated. Many of my favorite Korean, Japanese, and Thai foods are heavily inspired or derived from Chinese recipes or inventions.
I don't disagree, per se, but many other cultures have as much variety or more. And those cultures when spread, also adapted to the new world. As a Geman in the Midwest, I eat tons of new world German dishes. Luke the Tendetlion sandwich, which was schnitzel. Or what is creole Jambalaya? Spanish Paella. That's what makes food so great. The never ending evolution. 🎉
Filipino food is also amazing, and so few people have tried it. Spanish, American, and Chinese influence are heavy in it, along with Filipinos' love of vinegar and garlic in their cooking. Sizzling sisig, garlic fried rice with a fried egg on top, crispy pata, and kare kare being some fine examples.
@@kettch777 I’ve never had the pleasure but it’s always been at the top of my list of “must try”. As a Puerto Rican, the similarities I’ve noticed in the food/ingredients due to the Spanish influence has reeeeally made trying Filipino food a top priority for me haha. It always looks so delicious and I love our shared love of pig (especially whole pig over flames).
@@Reggie2000 Sure. Lots of cultures have influenced others with their own food culture, but in my opinion I don’t think that they meet or exceed China’s food diversity and history of influence into other culture’s foods. Just looking at the continent of Asia and their influence over that region gives them the undisputed title on a numerical basis alone. When you add the rest of the globe that explodes. Of course, Europe as a continent is no slouch in its contributions, especially in Asia where western food and techniques are admired, hugely influential, and evolved into countless amazing creations (just look at Japan’s food for example - especially their desert and baking world). But when you take China as a country and compare it to any other single country on earth, not continent, it’s just way ahead of the pack. The only other single nation to compare is the U.S. with its vast culture exports that are themselves comprised of the “melting pot” mix of cultures that make up the United States. And size of a nation is not the only reason America and China are at the top. The French hit way above their weight in the culinary world with their techniques and recipes that have been exported and sought after the world over. That small country has contributed massively to food culture around the globe. Finally, Africa as a continent, not a nation, has influenced so much of the American continent, from the Caribbean islands to South America to the U.S. Yet no single African country can be identified as the sole source of that influence (albeit perhaps for more complicated reasons).
@@Takemura76 Any of those dishes I mentioned are solid picks. Other dishes to try are lumpia (kind of like an egg roll) pancit, or Filipino noodles (Pancit palabok is covered with shrimp garlic pork gravy, and absolutely divine, if not healthy) and sinigang, sour vegetable soup.
The first time I saw chicken balls was in Toronto in the 1980's. I never saw them on an American Chinese menu before that. If you had spoken Chinese to that lady about lemon chicken, she might have answered you. She probably didn't understand you.
Seen those chicken balls you refer to before loved them. Though their not common even here in Queens one of the largest diverse boroughs of New York City.
@@harkmi3 "Isn’t orange chicken just an American Chinese thing as well? I have never seen it kind of Canada." It is an American thing. But you'll find it at a mall food court hot table like Manchu Wok.
Really wished you guys interviewed him in Cantonese rather than Mandarin. I get the feeling everything he wanted to say was right at the tip of his tongue as he pieces together what makes sense in Mandarin
That would be like 50 dollars in America 😂 great price. Also people who think she was rude she wasn't she doesn't have the obligation to answer questions like were forced to in America.
The diversity of Chinese cuisine is amazing. I grew up eating sweet and sour pork and orange chicken, and I still LOVE those dishes although more traditional Chinese dishes like clams in black bean sauce, roast duck, and saliva chicken sure hit the spot. Long live Chinese food!
A number of years ago I visited Beijing twice. I also visited Hong Kong and Xian. Yes the Chinese type food here in the states, is much different in taste and specific dishes. Unless you can find a restaurant with authentic dishes and taste. I stayed in a major hotel in Beijing. I was talking to a couple of the staff. I asked them about Chinese dishes I would normally order in the states. They were totally stumped lol.
@@hermesliteratus882throwing up is an exaggeration perhaps. But yeah, I still believe American Chinese food is really bad lol feel bad for those that believe it’s even close to real Chinese food. But hey if American Chinese food is what people like I can’t judge.
@@hermesliteratus882 lol what a clown. Americanized Chinese food is great and better than a ton of food you can find in China. Get out of here you nationalist shill.
@@cadenzhou5860 Get better taste buds or go to better places. Lots of traditional Chinese food taste like crap or is bland as phuck (literally all dim sum). No one cares that it's not even close to the "real thing" whatever that even means since food is ever evolving.
That's probably because most Chinese food you find in the States or the west in general tends to be Cantonese dishes. If you went to northern Chinese restaurants in the west and then to Beijing, they'll have a lot more overlap.
I thought Americanized Chinese food was disgusting until I recently watched a documentary from Canadian Chuek Kwan who has a series on Chinese restaurants on UA-cam. These foods are what many of the older generations of Chinese cooked for survival and hope in their family owned restaurants. Survival is what Chef Jack said in his final thoughts. We need to support these small family owned operations.
Very hard for a family business to survive in America these days. McDonalds and Temu prove that they'd rather buy shit as long as it's cheap and marketed to hell.
Why disgusting? Are you the type that gets offended on behalf of every race? I think it is like a simplified version so to make it more palatable for the local culture.
@@MBREEZ agreed. there's a buzzfeed video proving just that, where younger and older chinese americans are seved panda express. the young people pretended to hate it (ocasianally admitted they eat panda express too), and the old people loved it. you can also find a bunch of american-style chinese restaurants throughout asia, so there's proof that people over there enjoy the americanized version of chinese cuisine too. its a fusion cuisine, its new, its supposed to be different, and its tasty as well.
I like the idea of a “pop taste,” a food that’s designed to be like a standard well known dish but is actually very different … and people like it anyway.
The Chicken Balls are usually served with Lemon Sauce, viscosity similar to sweet an sour sauce, they are popular in Canada in places where people eat a lot of deep fried food.
I think it's kinda unfair to call American Chinese food "fake" since it was invented by Chinese immigrants over the past almost 200 years. I'm part Chinese on my moms side, we think they got here around the Gold Rush era but our records aren't very good, but the point is they've been here awhile. My great-aunt and her husband owned a chain of Chinese buffets in California for years that served American Chinese but a few times a year they'd go back to Hong Kong to scout out potential chefs so that they could have a more authentic "secret" menu for their Chinese clients. The buffet was pretty good, not greasy like so many others, but I remember the secret menu being pretty delicious. After her husband died she sold off the restaurants and retired but a couple times each year she'd host a big family dinner at a restaurant she'd scouted for "authentic" Hong Kong Cantonese food, which was her favorite. Yes it's totally different than American Chinese, almost everything is steamed or braised with garlic, green onion, shallot, ginger and often fermented black bean. Also almost exclusively sea food. Soy sauce is just a condiment you can add if you want, other than that it's all about how fresh and quality the ingredients are. I'm older now and my Chinese side never had many kids so they're almost all gone now along with those dinners, I did prefer those over American Chinese but I still appreciate a good American Chinese restaurant. Miss those family dinners.
@@jakefox3677 Weird that Americans will happily eat authentic Italian, Japanese, Korean, Mexican, etc. food, but as soon as it's Chinese it needs to be Americanized
@@Medbread No really. For sure Mexican food is also Americanized. My Mexican friends told me that that is not what they eat back home. Same as Italian food. I was In Italy 2 years ago, they don't have so many toppings on their pizza, usually only tomatoes
Great vid! Living since 20 years in mainland China, I probably would have a hard time to get used to American Chinese food.. Chef is a real hero for me. Well done !
I hosted a group of engineers from China and took them to "nice" American restaurants. I was hesitant to take them to the local Chinese buffet, but one day we went there. They really liked it. The engineers were from various places in China while the buffet had dishes based on various regional cuisines. It was close enough to be a "taste of home." BTW, the best Chinese food I have ever had was in Roanoke, VA (Red Palace). Augusta, GA also has great Chinese food. Go figure.
Yup, I’m a Chinese singaporean and I think American Chinese food is not all that bad. People bash it because social media tells them to… and yes, orange chicken and General Tso chicken has good flavor though a pork version would be more awesome…
No you're Chinese Singaporean GenZ, you're used to trash fast food like these, so you have very little option to determine what real Chinese food taste like.
tbh as a native Chinese I always wanna try American Chinese food Japanese Chinese food. im so curious I really wanna know how they localize it. it must be interesting
Eh I think the main difference is just like the European where the majority came from, american rarely ever to use variety of spice in cooking. If they bother using it's used very sparingly. They only either mostly about salt and pepper or tomato and cheese or grease. They grow up eating like that their tongues unable to tolerate so much spice. Notice even their fast food chains like KFC reflect this, fast food in us almost bland in taste compare to most in asia.
dont listen to the haters, american chinese food is fine, as long as you avoid the gross buffets. go to a good local restaurant. its sweeter than cantonese food, and not spicy at all, even if its labelled spicy. there are some good dishes that have been developed by chinese immigrants over the last 200 years
Not really sure why this video popped up as recommended for me, but glad it did. Great video, nicely done. I look forward to seeing more of your content, take my like and sub.
Very well done video congrats! The chef was a big surprise: he tried to be kind, but also did mention when he really did not like something and why. He should be allowed to give 2 and 3 if he wants! Quite interesting.
i don't like the word authentic... feels like gatekeeping... in my (chinese) family my father works as a chef and my mother teaches at a culinary school and they don't even agree on what is the right way to do some dishes but they are both authentic and traditional chinese cooks. Sure American Chinese food is not the same as Traditional Chinese fare but you can't say it is fake or inauthentic Chinese food, it's just Chinese Diaspora food.
well, if your task is to cook Chinese food, you have to adapt to the local circumstances. Imagine getting off the boat in San Francisco in the 1800's and there was no or few Chinese ingredients available. They had to improvise with what they could get, and also to appeal to local Chinese and other citizens tastes to stay in business. OK, it may not be traditional Chinese dishes from China... but a lot of these improvised or adapted Chinese dishes are traditional for at least 150yrs in other countries. They are still authentic, as long as you realize the location, and why it is a little different to food from within China.
Diaspora you fxxxing ass. Changing is ok but American Chinese food is not similar to any group of Chinese cuisine (8 of them). Lebanese, Armenian, Moroccan are all around the world, also diaspora. You ever see they fuck their food in other countries like this? Don't think you know some fancy words like diaspora so that you can use it for Chinese food. By the way, my mom is also a chef and I am Chinese.
idk how I somehow figured out this was in Canada like a few seconds into the video but omg the Scarborough community especially has such amazing "Americanized" and also authentic Chinese food 😋the food court that the chef is sitting is has to be the most Chinese Canadian thing I've seen
Toronto's food scene is known across the United States. I was in one of the very best hotels in Washington and the head concierge checked me in with my passport and she said she goes to Toronto for the food. I've been in taxis in the United States and I had a Pakistani taxi driver who knew about one of my fav restaurants in Little India b/c he has family in Brampton. Toronto's food scene is absolutely top shelf.
You chose the wrong (or the perfect) Uncle to critique Chinese-American food. He knows the importance and the history behind Americanized Chinese food, and he's had it before. Also, he's a fucking Hong Kong chef, they literally do Westernized Chinese food in Hong Kong cuisine so of course he's gonna be very open-minded about Chinese fusion dishes. Literally the perfect guy to understand Chinese-American food vs. someone you would fly in from the Szechuan Province.
Dissing Chinese immigrant cuisine is rude. Many Chinese cooks could not get authentic ingredients for their dishes during that time period so they made substitutions and came up with new dishes that made them uniquely Chinese American. Don't think of Chinese food in America as pretending to be authentic because it never was suppose to be. They had to made dishes that would appeal to American customers in their restaurants partly to broaden their customer base and partly because at that time Chinese food had a bad reputation ( cats and dogs)
I worked for a chinese restaurant as a summer job. What the chefs/ cooks routinely made dinner for us after closing is way better than whats regularly served!
That's kind of a good habit. you use it upside down when accessing "public dish" and put that food onto the "personal dish" then use the normal side to eat the food so the saliva won't touch the public dish and the food inside . But since this YT host is an Americanized one he couldn't get the basic set up properly for the gentleman, you can see him trying to use his none exciting personal dish many times. Asians don't complain, but when the setup is substandard you can tell they are not comfortable. But if you are not Asian you won't catch the details. I mean he didn't even give him a spoon for fried rice, what kind of failure is this guy OMG?
American Chinse food is not authentic Chinese food, but that doesn't mean it's not good. It's just different. I ate Chinese food in China and I didn't like it. I found the flavour of Northern cuisine extremely weird most of the time. I much prefer Cantonese food which is more familiar to what I usually eat in North American Chinatown restaurants.
3:42 it seems kind of like the phoenix ball from dragon and phoenix balls that are served at wedding. They can be any shellfish and any poultry, at my wedding we had lobster and quail.
The Triad is unto you now. They want you to give the addresses of those two "not bad" restaurants right away!!! In all seriousness, I love Chinese people. They really seem curious, adaptative, hardworking. Great stuff!
I don't think there is any problem. When food is in a place, it will be integrated into the local characteristics and needs. Only in this way can the culture be preserved. Chinese food in Japan will become Japanese Chinese food. In the United States, it will become American Chinese food. If you are interested in Chinese food, you can try real traditional Chinese food. It will be a completely different experience. There is no right or wrong.
The average person on the street is not going to know (or care) and you have loud mouth people with their own agenda stirring up narrative on what's authentic and what's not. One person meat is another persons poison. As far as food is concerned, it's one of the basic representation of irreplaceable particular culture and it's in most people's vested interest to gate keep
My parents owned a Chinese restaurant. I grew up in the 60’s and 70’s eating their food. We rarely ate what was on our menu. For example, we served tons of sweet & sour, but I don’t remember eating that even once for dinner. On the other hand, foods we loved, our typical customer would blanch at. Steamed salted fish from a can is salty, crumbly, and looks a little gross. But mix it with a little hot water into your rice, and oh my, so good!
I've got to jump in this. First, I appreciate him not instantly putting down American Chinese food. I mean, people love it, as do I. The last thing he said, is something I did in 1992. I had a friend back then who was from Hong Kong/China, so I went with him for a visit. We ate at his sister's flat one night, then to his girl friend's parents place in Macau another time, and then to an aunt and uncle's home in Guang Zhou, China. Everything I ate at those homes were nothing like I get here, including the preparations. For instance, the chicken was chopped up, bones included, into smaller bite sized pieces, so you had to "spit" the bones out. Same with the pigeon, which was my favorite meat there. There wasn't any "heavy" sauces, the soups were very unique, like the "Thousand Year Old Egg" in China. Everything was light and fresh. I miss it all, and can't get it here very often.
American Chinese Food isn't fake Chinese food, it's real American Chinese Food, developed by Chinese people in America. American Chinese Food has existed since the mid 19th century and has it's own cultural heritage that is worthy of respect.
In Trinidad and Tobago where Chinese food is a substantial part of the national food culture many dishes have been adapted or altered or created to cater to local taste or local ingredients. Many chinese restaurants also serve completely non Chinese dishes. There are even Halal Chinese restaurants
This video shows that American Chinese Food is not that bad as long it is made in Canada. You can also eat excellent Authentic Chinese Food in Hong Kong which is as good as traveling to China for a good meal. Thanks for this pretty educative and rich in taste video CantoMando!
Chinese food in the states is good too. what are you smoking? There are plenty of great spots in LA, Vegas, New York and other metro areas. You realize real Chinese people can exist anywhere. The video literally says they migrated originally to California.
American Chinese food is food Chinese did use to consume, the thing was the food USA/UK was like the rich people food of the past (except for the meat cuts) but most of the dishes were not made for the poor originally, you have to remember when Chinese food came to the west in the fast food sense it was a luxury thuss why you’d see expensive dishes you wouldn’t see on menus in China (because they wanted to give the white man good quality Chinese food, even when they didn’t even eat that themselves) then over the years it’s just for bastardised the more time went on until it was it own unique thing To put it simple the Chinese /usa/uk food is food an emperor would have eaten with a lot of western influence which is why no Chinese person can recognise it because most in China especially the further you go are more poorer, but just because it’s not in their daily diet doesn’t mean you don’t know how to cook it, look at how many high ranking chefs eats crap themselves for their meals and will put a million times more effort into their work than their own cooking,,, why when you cook super high quality everyday for hours when it comes to yourself if it tastes good and fills a hole your happy
I am from San Francisco, have many Chinese friends from traditional families, and have eaten a lot of traditional Chinese food and gone to Chinese weddings. Almost all of my Chinese friends and most of the people in their families will agree panda express is not all that traditional, but they also actually love Panda Express, for whatever that is worth.
My favorite is happy family. our local establishment makes it perfect I love to put it over my fried rice. I have them leave out that cabbage as I am not big on cabbage but it has shrimp, beef, pork, chicken, scallops & then a ton of veggies with a brown sauce
I was like the chef seems to be speaking Mandarin with an pretty heavy accent. So indeed he was, as his Cantonese is perfect when you hear it at the 11:30ish mark...
If the cuts (especially ones with lots of text) are left on the screen for much less than 1 second, the viewer won't be able to properly absorb them. Please take a deep breath and re-edit.
Such a humble man. He didn't bashed the American Chinese food since it was made to adapt to the country.
Italians on the other hand...
I’d love to see an Italian react to st Luis style pizza (or what Chicago style pizza was which was a thin almost cracker crust before deep dish took over the meaning the only difference being that for st Luis style has provel which is so processed I know they’ll have a fit)
If he said anything offensive, haters will leave negative reviews on his restaurant. So probably he didn't give his real opinions, as he already said he dare not give a low score.
Of course American Chinese food is more for American than Chinese. As long as Americans like it, doesn't matter
It makes sense. Hong Kong food is also the same. It is a fusion kind of cuisine. So I think fusion and adaptation is something HKers are used to :)
He has an incredibly fair assessment. “Survival, you gotta adapt to local taste”.
not just tastes but ingrediants. we eat what we eat because its whats available. coastal cities have seafood, ranchlands have cattle and pork, if all you have is beans and corn, all you cook is beans and corn. its only until very recently did things become available outside of their origins
@@nullakjg767 You got that right. Hell, even fresh farm meat is still a relatively recent thing for the common people. It really wasn't until the late 1800s that the average person could eat chicken regularly(varies anywhere from once or twice a month to a few times a year), and that's just in the West.
It’s not just America. Chinese food is also changed and adapted to local tastes in Japan. Different from Chinese American food
alternatively, people didn't look for "authentic" dishes (technically some may also argue spicy foods are not part of the "OG" Chinese food) but rather foods they enjoy
Means its bad
"3 dishes 14.99$" is such a chinese thing to say
It translates to "Entertainment not included in the price. You can barely buy anything with 15 buck anywhere."
I want to see Chef Wang Gang react to these dishes
@@jinze.s2514 fr
@@user-bh9vf2zu1r He said entertainment not environment, here's a ticket back to elementary school for you to learn the difference between words, and here's another ticket back to kindergarten so you learn how to control your malding
@@guojames9269 Learn how to use commas before professing to be an educational expert. Writing a run on sentence is just embarrassing.
Amazing chef. His candour, open mindedness and diplomacy was truly admirable.
I love how open minded he was. I want to try his food.
I think the fact that he does HK-style fast food helps him keep an open mind. That's already an adapted version of Cantonese cooking, and probably helps inform his opinion of Americanized Chinese food.
as long as you arent claiming its authentic you get a lot of lee way.
His restaurant is in the east side of Toronto, Canada. I've been a handful of times - it's a great spot for affordable HK-style fast food! His daughter Anna has a great social media account for the restaurant where she does Q&As and shows some behind the scenes of how a Chinese restaurant operates.
@@brendanluck1151 thus the Toronto Maple Leafs hat
They chose the wrong (or the perfect) Uncle to critique Chinese-American food. He knows the importance and the history behind Americanized Chinese food, and he's had it before. Also, he's a fucking Hong Kong chef, they literally do Westernized Chinese food in Hong Kong cuisine so of course he's gonna be very open-minded and understanding about Chinese fusion dishes.
Literally the perfect guy to understand Chinese-American food vs. someone you would fly in from the Szechuan Province.
I do really appreciate when he said "You need to adapt to the local conditions" very few chefs or UA-camr will accept that there are variations if not some adaptations that are made to accommodate the population as a whole.
Of course authenticity is valued but if you do that it'll be hard to please everyone's palate.
Like one of the best Chef UA-camr "Marion's Kitchen" said it quite often and is rightfully so: "there's always method to the madness"
@Made with Lau rightly stated: "The food may not be *traditional* as you're far away from the old country, but it is still *authentic* as it is made by the same people but had to adapt to local ingredients"
@@honeytgbYou're playing around with semantics and vocabulary, it's an either or, not both can apply and it boils down to preferences, unless your immediate survival is at stake and there's simply no alternative
@mic_s21 wasn't it Hamlet that said that?
reality is chinese cooking in American chinese restaurants are not real chefs, they're trash laborers in China trying something new in the USA.
I think many UA-cam cooks will pretend not to accept non-traditional versions of their dishes because they are trying to play to their audience. Obviously, it doesn't make much sense to be against non-traditional because then there wouldn't really be any recipes. They all came from cooks being creative and trying something new.
Here's one to try:
Take an Italian person (as in someone born and raised in Italy) to a small, local "Italian" restaurant in a city in any East Asian country. Watch that Italian person have a meltdown because they put cream in the carbonara.
Italians do the same shit in their own Asian restaurant. And plus Asian have more sweets everywhere in their dessert
Most 'Italian' food here in Asia are chain Restaurants and usually made like a fast food.. that's why they use cream not eggs.
@@waltersimmons9512 So? The point is that various ethnic foods from one region of the world are done "wrong" in other parts of the world. Often times, the people complaining about it being "wrong" ignore the historical and practical reasons for the changes. They just get hung up on stuff like, "OMFG, orange chicken isn't _real_ Chinese food."
If my grandmother had wheels, she would have been a bike.
True. Things like Italian cheese are also very expensive, especially if you live in a 3rd world or developing countries. Often times, ingredients are also straight up not available. Guanciale? We don't have that here. You also have people who can't consume pork because of things like their beliefs.
These always feel the most honest types of critiques where it boils down to "Not authentic, but its still good"
I'm glad that you took the time to talk about the history of american vs chinese food, and then you got a chef who is at least mildly familiar with the history and respectful of american chinese for trying to innovate and eventually becoming successful. Instead of the usual "ItS NoT AuThEnTiC!!1!!" and "authentic is better" and "a chinese person will hate this" bs that everyone else does. We're all so obsessed whether or not "authentic food" is better. But one look at the comments section and there is obviously a bunch of people who clearly did not watch the video.
Foreign Chinese will never be Chinese. They will always be seen as Race Traitors 😤
I've had Chinese food in Taiwan, Hong Kong, South East Asia and even Japan, and American Chinese food is the worst
It's a Chinese behavior to adapt to customers requirements. Chinese are not hard headed to stick to tradition. What customers wants they deliver it.
China is so big that I doubt anyone really understand what’s authentic or not. Some area loves “ bland” food and hates putting too much spices and orhers go mad with chilli or fermented beans.
I remember an American called peas on fried rice Gweilo sh*t but it’s exactly what’s served at Oppo House where they bring the chefs and ingredients from mainland to feed their chinese employees there.
@@万恶共匪毒害中华 Lol use some critical thinking before comparing please. It'd made sense if you compared say the US and the UK. But Taiwan, HK have their own Chinese food and SEA and Japan are Asian countries with similar flavour profiles and also long history of Chinese ancestry in the country so they aren't going to differ much as well.
American Chinese food on the other hand is an entire cuisine on its own and not the same to Chinese food, just like how Tex-mex is a cuisine on its own and not comparable to Mexican food.
This guy is so respectful and an awesome example of a human. I like how he considers and grades things based on what they are trying to be, not what he thinks they should be. We could all learn from this man.
Visiting Toronto right now and I'll check out his restaurant today! Thanks guys and keep up the great vids!!
It's in Scarborough, nearest intersection Midland and Sheppard
@@marcc5768 today Scarborough and Markham have plethora of mainland Chinese and Taiwanese cuisines 😮😮 in addition to Cantonese cuisine Americans have enjoyed for centuries
@@rommelangus I'm from Scarborough, been here since 1995. I'm aware there are a lot, but my ch more challenging to find affordable places. At my age I don't eat out as often, since many Asian cuisines not healthy.
4:12 the chef amazed me until he said that there are no pork chop dishes in Chinese cuisine he seems to forget that two of the most popular dishes in Shanghai cuisine are 炸猪排，fried pork chops served with spicy soy sauce (the Chinese version of Worcestershire sauce) and 葱烤大排, pork chops slow braised in soy and scallion (green onion) sauce. they are two of the most famous dishes in Shanghai cuisine lol
This video was so good! It teaches us so much about how the masters wisdom, respects the new age and how the ancient cuisine can lead us into a tasty tomorrow, and gently recommends we branch out and try new cuisine. ! thank you so much for making this video, can't wait for more!
There's a very big reason why American Chinese Food diverged so much from homeland cuisine; that this youtuber FAILED to consider. Imagine yourself freshly arriving in America 170ish years ago and you want to make meals that you crave from back home in China, sadly, you have only the local ingredients available to you. American Chinese food exists because of this. How do you make bok choy and beef when you only have American broccoli in abundance versus bok choy? There's also some consideration that the main menu inmost Chinese restaurants are for the American locals, while there's sometimes a second secret menu for Chinese eaters that want a more authentic experience.
Exactly. I know this for a fact as Im friends and was classmates w the local Chinese restaurant owner. His family has oened it for 40 years and they are Taiwanese. They simply cannot order all their ingredients from China or Taiwan.
Chinese American food is just the Chinese immigrants through trial and error finding out what Americans find tasty then mixing it in a sublime blend with Chinese food
100% ! And this is the same all across the world .. “authentic” is regional and you can only cook what is accessible or abundant .. and as decades pass, flavor profiles and tastes evolve to what you grew up with .
It's not just this. Chefs gathered together and invented an Americanized version to sell to Americans to make a living. The founders of Panda Express are Chinese and Hong Kong immigrants.
McDonalds does this especially. They'll make variations to cater to the locals, even within regions of the USA
Mike, I love that you’re hosting a bunch of the recent videos. Really solid job. Idk where the other 2 are rn, but you’re doing great carrying the channel.
This is the first video in a long time I've watched enthralled on UA-cam... I could watch this guy rate dishes the rest of my life.
@CantoMando I followed your content since the beginning and I can honestly say that your content is adding so much value to the media. Keep up the great work and thank you for making contents like this.
I like this chef, he's not snobbish like some other chefs.. he doesn't gatekeep, he's open to new dish
At 6:12, I think the translation is false: he said "这个芡薄一点" or in traditional Chinese "這個芡薄一點", which means "The starch sauce should be a bit thinner". So he was actually saying that it wasn't thin enough and needed to be thinner.
makes a lot more sense given the context, thanks for the translation! can i ask, how did you figure it out?
@@oxlip He was speaking Mandarin, and I know Mandarin natively.
@@DaylenAmell that last part is what was throwing me off, wouldn't have expected that from a guy named Daylen Amell! that's a really awesome skill to have.
Chinese people have settled in almost every country around the world and each time they combine local flavors with Chinese cuisine to make some of the best food. Puerto Rican Chinese food and Peruvian Chinese food are just some example I absolutely love.
If I could choose one country’s cuisine to live on for the rest of my life it’d probably be Chinese. The shear variety would mean I’d almost certainly never get tired of eating it.
Its influence over other Asian foods also cannot be understated. Many of my favorite Korean, Japanese, and Thai foods are heavily inspired or derived from Chinese recipes or inventions.
I don't disagree, per se, but many other cultures have as much variety or more. And those cultures when spread, also adapted to the new world. As a Geman in the Midwest, I eat tons of new world German dishes. Luke the Tendetlion sandwich, which was schnitzel. Or what is creole Jambalaya? Spanish Paella. That's what makes food so great. The never ending evolution. 🎉
Filipino food is also amazing, and so few people have tried it. Spanish, American, and Chinese influence are heavy in it, along with Filipinos' love of vinegar and garlic in their cooking. Sizzling sisig, garlic fried rice with a fried egg on top, crispy pata, and kare kare being some fine examples.
@@kettch777 I’ve never had the pleasure but it’s always been at the top of my list of “must try”. As a Puerto Rican, the similarities I’ve noticed in the food/ingredients due to the Spanish influence has reeeeally made trying Filipino food a top priority for me haha. It always looks so delicious and I love our shared love of pig (especially whole pig over flames).
@@Reggie2000 Sure. Lots of cultures have influenced others with their own food culture, but in my opinion I don’t think that they meet or exceed China’s food diversity and history of influence into other culture’s foods.
Just looking at the continent of Asia and their influence over that region gives them the undisputed title on a numerical basis alone. When you add the rest of the globe that explodes.
Of course, Europe as a continent is no slouch in its contributions, especially in Asia where western food and techniques are admired, hugely influential, and evolved into countless amazing creations (just look at Japan’s food for example - especially their desert and baking world). But when you take China as a country and compare it to any other single country on earth, not continent, it’s just way ahead of the pack. The only other single nation to compare is the U.S. with its vast culture exports that are themselves comprised of the “melting pot” mix of cultures that make up the United States.
And size of a nation is not the only reason America and China are at the top. The French hit way above their weight in the culinary world with their techniques and recipes that have been exported and sought after the world over. That small country has contributed massively to food culture around the globe.
Finally, Africa as a continent, not a nation, has influenced so much of the American continent, from the Caribbean islands to South America to the U.S. Yet no single African country can be identified as the sole source of that influence (albeit perhaps for more complicated reasons).
@@Takemura76 Any of those dishes I mentioned are solid picks. Other dishes to try are lumpia (kind of like an egg roll) pancit, or Filipino noodles (Pancit palabok is covered with shrimp garlic pork gravy, and absolutely divine, if not healthy) and sinigang, sour vegetable soup.
He surprised me, such a humble open minded chef! I’d love to try his food!
Loved this man's review of each food item. Would love to eat at his restaurant. Can imagine how delicious the food would be. Love Chinese food.
The first time I saw chicken balls was in Toronto in the 1980's. I never saw them on an American Chinese menu before that. If you had spoken Chinese to that lady about lemon chicken, she might have answered you. She probably didn't understand you.
Isn’t orange chicken just an American Chinese thing as well? I have never seen it kind of Canada.
@@harkmi3 Me neither, although I do see orange beef a lot in Canada.
Seen those chicken balls you refer to before loved them. Though their not common even here in Queens one of the largest diverse boroughs of New York City.
You can find Chicken balls at every single British Chinese takeaway, usually comes with sweet and sour sauce
@@harkmi3 "Isn’t orange chicken just an American Chinese thing as well? I have never seen it kind of Canada."
It is an American thing. But you'll find it at a mall food court hot table like Manchu Wok.
Really wished you guys interviewed him in Cantonese rather than Mandarin. I get the feeling everything he wanted to say was right at the tip of his tongue as he pieces together what makes sense in Mandarin
You rated my friends restaurant Asian Fusion. I hoped you enjoyed the food and his mom! 3 dishes 14.99$$$$$$$$$
"...and his mom!" Wut?
she was rude :(
@@dgh25she wasn’t rude
That would be like 50 dollars in America 😂 great price. Also people who think she was rude she wasn't she doesn't have the obligation to answer questions like were forced to in America.
I'm not sure why, but I find this chef fascinating. That was an incredibly enjoyable interview. Great video!
„3 dishes 14.99$“lmao😂😂😂
Honestly that’s a steal
That is three separate real dish not three item Panda one is rice or noodles.
LOL Uncle really said survival of the fittest 😂 and "it's good as long as people like it"
Canton - Wok Hai
Hawaii - Pono
American South - Made with love baby.
The diversity of Chinese cuisine is amazing. I grew up eating sweet and sour pork and orange chicken, and I still LOVE those dishes although more traditional Chinese dishes like clams in black bean sauce, roast duck, and saliva chicken sure hit the spot. Long live Chinese food!
A number of years ago I visited Beijing twice. I also visited Hong Kong and Xian.
Yes the Chinese type food here in the states, is much different in taste and specific dishes. Unless you can find a restaurant with authentic dishes and taste.
I stayed in a major hotel in Beijing. I was talking to a couple of the staff. I asked them about Chinese dishes I would normally order in the states. They were totally stumped lol.
Those localized Chinese foods in the US look horrible and the Chinese chef did his very best not to throw up.
@@hermesliteratus882throwing up is an exaggeration perhaps. But yeah, I still believe American Chinese food is really bad lol feel bad for those that believe it’s even close to real Chinese food. But hey if American Chinese food is what people like I can’t judge.
@@hermesliteratus882 lol what a clown. Americanized Chinese food is great and better than a ton of food you can find in China. Get out of here you nationalist shill.
@@cadenzhou5860 Get better taste buds or go to better places. Lots of traditional Chinese food taste like crap or is bland as phuck (literally all dim sum). No one cares that it's not even close to the "real thing" whatever that even means since food is ever evolving.
That's probably because most Chinese food you find in the States or the west in general tends to be Cantonese dishes. If you went to northern Chinese restaurants in the west and then to Beijing, they'll have a lot more overlap.
What an awesome dude. Just appreciating things for what they are.
I thought Americanized Chinese food was disgusting until I recently watched a documentary from Canadian Chuek Kwan who has a series on Chinese restaurants on UA-cam. These foods are what many of the older generations of Chinese cooked for survival and hope in their family owned restaurants. Survival is what Chef Jack said in his final thoughts. We need to support these small family owned operations.
Very hard for a family business to survive in America these days. McDonalds and Temu prove that they'd rather buy shit as long as it's cheap and marketed to hell.
Except Canada does ly in America, but not in the US
Why disgusting? Are you the type that gets offended on behalf of every race?
I think it is like a simplified version so to make it more palatable for the local culture.
@@LYJManchesterUnited those are the types, the snobby young that "think" they are authentic. see plenty of older Chinese from China liking the food.
@@MBREEZ agreed. there's a buzzfeed video proving just that, where younger and older chinese americans are seved panda express. the young people pretended to hate it (ocasianally admitted they eat panda express too), and the old people loved it. you can also find a bunch of american-style chinese restaurants throughout asia, so there's proof that people over there enjoy the americanized version of chinese cuisine too. its a fusion cuisine, its new, its supposed to be different, and its tasty as well.
I like the idea of a “pop taste,” a food that’s designed to be like a standard well known dish but is actually very different … and people like it anyway.
0:51 love the animated migration route they took to get to California 😂
It should have depicted them sailing the pacific.
The Chicken Balls are usually served with Lemon Sauce, viscosity similar to sweet an sour sauce, they are popular in Canada in places where people eat a lot of deep fried food.
Atlantic Canada and ours are consistently served semi-submerged in a pink "cherry" sauce. Seeing him eat it without sauce is bizarre.
Know why Chinese businessmen are so succesful?, they are ablen to adapt to the conditions of their surroundings.
I think fake is the wrong term, I consider it a different cuisine.
Because it’s called “Chinese-American” food. It’s Chinese-American culture
Being different but with the same name is the definition of fake.
Cantonese chef +1M aura for being humble and cool
I like his perspective, such a nice human being. Really, great interview.
As an indian chinese food is one of my favourite
把我们一个
yeah Uyghur food is good
Traitor
@@Muhammad-HarDick not his fault he wants a clean dish
Indian Chinese food is called Hakka, it was invented by Chinese people who migrated to India, not invented by Indians.
Fair and encouraging comment. That makes him a legend.
Hunan version of orange chicken - dried tangerine peel chicken is absolutely amazing
I ask: "Do you think there's life on Mars ?" 🤔
Chinese restaurant lady: "$14.99"
I think it's kinda unfair to call American Chinese food "fake" since it was invented by Chinese immigrants over the past almost 200 years. I'm part Chinese on my moms side, we think they got here around the Gold Rush era but our records aren't very good, but the point is they've been here awhile. My great-aunt and her husband owned a chain of Chinese buffets in California for years that served American Chinese but a few times a year they'd go back to Hong Kong to scout out potential chefs so that they could have a more authentic "secret" menu for their Chinese clients. The buffet was pretty good, not greasy like so many others, but I remember the secret menu being pretty delicious. After her husband died she sold off the restaurants and retired but a couple times each year she'd host a big family dinner at a restaurant she'd scouted for "authentic" Hong Kong Cantonese food, which was her favorite. Yes it's totally different than American Chinese, almost everything is steamed or braised with garlic, green onion, shallot, ginger and often fermented black bean. Also almost exclusively sea food. Soy sauce is just a condiment you can add if you want, other than that it's all about how fresh and quality the ingredients are. I'm older now and my Chinese side never had many kids so they're almost all gone now along with those dinners, I did prefer those over American Chinese but I still appreciate a good American Chinese restaurant. Miss those family dinners.
Fr though no American going to eat “real” Chinese food so they gotta modify to fit what customers want still Chinese food
I ain't reading all at
@@WheresCupcake2124 no one asked you to so foh.
@@jakefox3677 Weird that Americans will happily eat authentic Italian, Japanese, Korean, Mexican, etc. food, but as soon as it's Chinese it needs to be Americanized
@@Medbread No really. For sure Mexican food is also Americanized. My Mexican friends told me that that is not what they eat back home. Same as Italian food. I was In Italy 2 years ago, they don't have so many toppings on their pizza, usually only tomatoes
Uncle is one who has lived in many cultures and respected it. Kudos to the Chinese chef!
Your shirt makes me feel like you are a staff works for a Chinese restaurant😂
Great vid! Living since 20 years in mainland China, I probably would have a hard time to get used to American Chinese food.. Chef is a real hero for me. Well done !
Great Video! Interesting, fun, & informative! Chef Jack is wonderful! A great resource! 🥰💪🙏
What I love about food is it evolves as the people who created it migrated, so there’s so many different varieties of the same kind of thing
I go that spot all the time. Great people and food
As an Indonesian eating American Chineese food, i think It taste A lot like the Chineese-Indonesian fusion back home.
You can enjoy tasty food regardless whether its "authentic" or not. People that think otherwise are ignorant and close minded.
I hosted a group of engineers from China and took them to "nice" American restaurants. I was hesitant to take them to the local Chinese buffet, but one day we went there. They really liked it. The engineers were from various places in China while the buffet had dishes based on various regional cuisines. It was close enough to be a "taste of home."
BTW, the best Chinese food I have ever had was in Roanoke, VA (Red Palace). Augusta, GA also has great Chinese food. Go figure.
Yup, I’m a Chinese singaporean and I think American Chinese food is not all that bad. People bash it because social media tells them to… and yes, orange chicken and General Tso chicken has good flavor though a pork version would be more awesome…
No you're Chinese Singaporean GenZ, you're used to trash fast food like these, so you have very little option to determine what real Chinese food taste like.
@@SiriusV23????
No, what he says is very fair though regardless
What an amazing outlook on like he has. People love to bash American pizza, Chinese etc. but it does taste delicious.
tbh as a native Chinese I always wanna try American Chinese food Japanese Chinese food. im so curious I really wanna know how they localize it. it must be interesting
Try Indo Chinese food once.
Eh I think the main difference is just like the European where the majority came from, american rarely ever to use variety of spice in cooking. If they bother using it's used very sparingly. They only either mostly about salt and pepper or tomato and cheese or grease.
They grow up eating like that their tongues unable to tolerate so much spice. Notice even their fast food chains like KFC reflect this, fast food in us almost bland in taste compare to most in asia.
Trust me, you don't want to do that. Those localized Chinese food in America looks horrible and tastes disgusting.
dont listen to the haters, american chinese food is fine, as long as you avoid the gross buffets. go to a good local restaurant. its sweeter than cantonese food, and not spicy at all, even if its labelled spicy. there are some good dishes that have been developed by chinese immigrants over the last 200 years
It's delicious
Not really sure why this video popped up as recommended for me, but glad it did. Great video, nicely done. I look forward to seeing more of your content, take my like and sub.
0:38 8 major cuisines actually
I’d say there are roughly as many Chinese cuisines as there are provinces
Very well done video congrats! The chef was a big surprise: he tried to be kind, but also did mention when he really did not like something and why. He should be allowed to give 2 and 3 if he wants! Quite interesting.
i don't like the word authentic... feels like gatekeeping... in my (chinese) family my father works as a chef and my mother teaches at a culinary school and they don't even agree on what is the right way to do some dishes but they are both authentic and traditional chinese cooks. Sure American Chinese food is not the same as Traditional Chinese fare but you can't say it is fake or inauthentic Chinese food, it's just Chinese Diaspora food.
wise words friend. i live in china, and while there are many lousy pizza restaurants, there are some pretty good ones too, that arent "fake"
well, if your task is to cook Chinese food, you have to adapt to the local circumstances. Imagine getting off the boat in San Francisco in the 1800's and there was no or few Chinese ingredients available. They had to improvise with what they could get, and also to appeal to local Chinese and other citizens tastes to stay in business. OK, it may not be traditional Chinese dishes from China... but a lot of these improvised or adapted Chinese dishes are traditional for at least 150yrs in other countries. They are still authentic, as long as you realize the location, and why it is a little different to food from within China.
Diaspora you fxxxing ass. Changing is ok but American Chinese food is not similar to any group of Chinese cuisine (8 of them). Lebanese, Armenian, Moroccan are all around the world, also diaspora. You ever see they fuck their food in other countries like this? Don't think you know some fancy words like diaspora so that you can use it for Chinese food.
By the way, my mom is also a chef and I am Chinese.
@@colonelfustercluck486how about this coming to America and then getting mad that it doesn't cater to your foreign taste
idk how I somehow figured out this was in Canada like a few seconds into the video but omg the Scarborough community especially has such amazing "Americanized" and also authentic Chinese food 😋the food court that the chef is sitting is has to be the most Chinese Canadian thing I've seen
Toronto's food scene is known across the United States. I was in one of the very best hotels in Washington and the head concierge checked me in with my passport and she said she goes to Toronto for the food. I've been in taxis in the United States and I had a Pakistani taxi driver who knew about one of my fav restaurants in Little India b/c he has family in Brampton. Toronto's food scene is absolutely top shelf.
Going to Panda Express and expecting Chinese food is like going to Taco Bell and expecting Mexican food.
ive eaten Chinese food in China and Mexican food in Mexico...ill take panda express over taco bell
That last dish looks so good!
You chose the wrong (or the perfect) Uncle to critique Chinese-American food. He knows the importance and the history behind Americanized Chinese food, and he's had it before. Also, he's a fucking Hong Kong chef, they literally do Westernized Chinese food in Hong Kong cuisine so of course he's gonna be very open-minded about Chinese fusion dishes.
Literally the perfect guy to understand Chinese-American food vs. someone you would fly in from the Szechuan Province.
I grew up in NYC where the chino Latino food was always available at any time and I love it. It was such a part of the culture of the neighborhood
Love your content 💪👌, the dish look really nice, keep up the good work, Jesus bless.
Just discovered your vides... big fan. Subscribing now
Thanks for the videoooo
"She did _not_ care about answering my question." Lol. "Just what you see here, pal."
Dissing Chinese immigrant cuisine is rude. Many Chinese cooks could not get authentic ingredients for their dishes during that time period so they made substitutions and came up with new dishes that made them uniquely Chinese American. Don't think of Chinese food in America as pretending to be authentic because it never was suppose to be.
They had to made dishes that would appeal to American customers in their restaurants partly to broaden their customer base and partly because at that time Chinese food had a bad reputation ( cats and dogs)
I worked for a chinese restaurant as a summer job. What the chefs/ cooks routinely made dinner for us after closing is way better than whats regularly served!
another banger from the goats
Such a sweet old man....kind and warm hearted....
63 is not old
Can we talk about how during most of these, he holds the disposable chopsticks upside down 😂
That's kind of a good habit. you use it upside down when accessing "public dish" and put that food onto the "personal dish" then use the normal side to eat the food so the saliva won't touch the public dish and the food inside . But since this YT host is an Americanized one he couldn't get the basic set up properly for the gentleman, you can see him trying to use his none exciting personal dish many times. Asians don't complain, but when the setup is substandard you can tell they are not comfortable. But if you are not Asian you won't catch the details. I mean he didn't even give him a spoon for fried rice, what kind of failure is this guy OMG?
American Chinse food is not authentic Chinese food, but that doesn't mean it's not good. It's just different. I ate Chinese food in China and I didn't like it. I found the flavour of Northern cuisine extremely weird most of the time. I much prefer Cantonese food which is more familiar to what I usually eat in North American Chinatown restaurants.
3:42 it seems kind of like the phoenix ball from dragon and phoenix balls that are served at wedding. They can be any shellfish and any poultry, at my wedding we had lobster and quail.
General Tso is real (from Taiwan), but they taste different than the one in US.
The Triad is unto you now. They want you to give the addresses of those two "not bad" restaurants right away!!! In all seriousness, I love Chinese people. They really seem curious, adaptative, hardworking. Great stuff!
I don't think there is any problem.
When food is in a place, it will be integrated into the local characteristics and needs.
Only in this way can the culture be preserved.
Chinese food in Japan will become Japanese Chinese food.
In the United States, it will become American Chinese food.
If you are interested in Chinese food,
you can try real traditional Chinese food.
It will be a completely different experience.
There is no right or wrong.
The average person on the street is not going to know (or care) and you have loud mouth people with their own agenda stirring up narrative on what's authentic and what's not.
One person meat is another persons poison. As far as food is concerned, it's one of the basic representation of irreplaceable particular culture and it's in most people's vested interest to gate keep
My parents owned a Chinese restaurant. I grew up in the 60’s and 70’s eating their food. We rarely ate what was on our menu. For example, we served tons of sweet & sour, but I don’t remember eating that even once for dinner. On the other hand, foods we loved, our typical customer would blanch at. Steamed salted fish from a can is salty, crumbly, and looks a little gross. But mix it with a little hot water into your rice, and oh my, so good!
What a humble chef!! 👏👏👏
I've got to jump in this. First, I appreciate him not instantly putting down American Chinese food. I mean, people love it, as do I. The last thing he said, is something I did in 1992. I had a friend back then who was from Hong Kong/China, so I went with him for a visit. We ate at his sister's flat one night, then to his girl friend's parents place in Macau another time, and then to an aunt and uncle's home in Guang Zhou, China. Everything I ate at those homes were nothing like I get here, including the preparations. For instance, the chicken was chopped up, bones included, into smaller bite sized pieces, so you had to "spit" the bones out. Same with the pigeon, which was my favorite meat there. There wasn't any "heavy" sauces, the soups were very unique, like the "Thousand Year Old Egg" in China. Everything was light and fresh. I miss it all, and can't get it here very often.
American Chinese Food isn't fake Chinese food, it's real American Chinese Food, developed by Chinese people in America. American Chinese Food has existed since the mid 19th century and has it's own cultural heritage that is worthy of respect.
Right Chinese in america different from Chinese from china
In Trinidad and Tobago where Chinese food is a substantial part of the national food culture many dishes have been adapted or altered or created to cater to local taste or local ingredients.
Many chinese restaurants also serve completely non Chinese dishes.
There are even Halal Chinese restaurants
Where Edward and sheldon
"The definition of good is as long as people like it." - makes perfect sense!
This video shows that American Chinese Food is not that bad as long it is made in Canada. You can also eat excellent Authentic Chinese Food in Hong Kong which is as good as traveling to China for a good meal. Thanks for this pretty educative and rich in taste video CantoMando!
Chinese food in the states is good too. what are you smoking? There are plenty of great spots in LA, Vegas, New York and other metro areas. You realize real Chinese people can exist anywhere. The video literally says they migrated originally to California.
Chinese food in canada is 99.9% the same shit as here in the states
Very wise man and not egotistical. Honesty goes a long way.
American Chinese food is food Chinese did use to consume, the thing was the food USA/UK was like the rich people food of the past (except for the meat cuts) but most of the dishes were not made for the poor originally, you have to remember when Chinese food came to the west in the fast food sense it was a luxury thuss why you’d see expensive dishes you wouldn’t see on menus in China (because they wanted to give the white man good quality Chinese food, even when they didn’t even eat that themselves) then over the years it’s just for bastardised the more time went on until it was it own unique thing
To put it simple the Chinese /usa/uk food is food an emperor would have eaten with a lot of western influence which is why no Chinese person can recognise it because most in China especially the further you go are more poorer, but just because it’s not in their daily diet doesn’t mean you don’t know how to cook it, look at how many high ranking chefs eats crap themselves for their meals and will put a million times more effort into their work than their own cooking,,, why when you cook super high quality everyday for hours when it comes to yourself if it tastes good and fills a hole your happy
I am from San Francisco, have many Chinese friends from traditional families, and have eaten a lot of traditional Chinese food and gone to Chinese weddings. Almost all of my Chinese friends and most of the people in their families will agree panda express is not all that traditional, but they also actually love Panda Express, for whatever that is worth.
I remember when every restaurant in SF Chinatown had a chop suey sign out front.
You have to try NY Chinese food
I had nyc chinese and korean dishes,not bad..
My favorite is happy family. our local establishment makes it perfect I love to put it over my fried rice. I have them leave out that cabbage as I am not big on cabbage but it has shrimp, beef, pork, chicken, scallops & then a ton of veggies with a brown sauce
Guy in 2:30 sounds polish
I was like the chef seems to be speaking Mandarin with an pretty heavy accent. So indeed he was, as his Cantonese is perfect when you hear it at the 11:30ish mark...
If the cuts (especially ones with lots of text) are left on the screen for much less than 1 second, the viewer won't be able to properly absorb them. Please take a deep breath and re-edit.
Just pause the video
GENERAL TSO: I never thought there would be a dish named about me
UNCLE ROGER: Who you again?
As a an immigrant from mainland, I can say American Chinese is more bussin. Cuz I went to school in America
They‘re both really good in my experience.
I like how he gives his very own sweet & sour pork a score of 7-8 / 10.
and he said that he made exactly the same sort of dish !!
It’s always funny how Chinese elders can accept the differences but the American-born Chinese but can be so much more snobby about it.