American and British Chinese food is very different, shocking and surprising many Americans when they first encountered British Chinese food.
One of the main reasons for the difference is the history of Chinese immigration to the two countries. The first Chinese immigrants to the US came primarily from southern China in the 1840s. These immigrants brought their cuisine, which was based on Cantonese cooking. Over time, this cuisine evolved to suit the tastes of American diners, and it became what we now know as American Chinese food.
British Chinese food, on the other hand, developed differently. The first Chinese immigrants to Britain arrived in the late 19th century from a broader range of regions in China. This meant that their cuisine was more diverse, and it also meant that they had to adapt their cooking to suit the tastes of British diners. As a result, British Chinese food is often more heavily seasoned than American Chinese food, and it often uses ingredients not typically found in Chinese cuisine, such as curry sauce and chips.
Another reason for the difference between British Chinese food and American Chinese food is how it is served. In America, Chinese food is typically in large portions, often accompanied by various side dishes. In Britain, Chinese food is generally in smaller pieces and is usually served with rice or noodles.
Finally, British Chinese food is often much cheaper than American Chinese food, and British Chinese restaurants are typically smaller and less expensive than American Chinese restaurants.
As a result of all these factors, British Chinese food has surprised and amazed many Americans. Some Americans find it too different from what they are used to, while others find it delicious and affordable. Ultimately, whether or not you like British Chinese food is a matter of personal preference.
Here are some examples of British Chinese food that have shocked Americans:
- Chicken balls: These are deep-fried chicken nuggets that are often coated in a sweet and sour sauce.
- Curry sauce: This is a thick, creamy sauce made with curry powder, tomatoes, and milk. It is often used for dishes like chicken tikka masala and lamb vindaloo.
- Chips: These French fries are often served with British Chinese food.
These are just some examples of dishes that make up British Chinese food. If you are ever in the UK, try some of these dishes and see why they have shocked and surprised so many Americans.
Here are some additional details about the differences between British Chinese food and American Chinese food:
- Ingredients: British Chinese food often uses ingredients not typically found in Chinese cuisines, such as curry sauce, chips, and peas.
- Flavour: British Chinese food is typically sweeter and less spicy than American food.
- Serving style: British Chinese food is often served with rice or noodles, while American Chinese food is often filled with lo mein or chow mein.
- Price: British Chinese food is often much cheaper than American Chinese food.
The question is, is British Chinese food wet?
It is possible to understand Chinese food and many food cultures in Britain in terms of colonialism. The last colonial bases of the British Empire (from 1841 to 1997) were Hong Kong and the New Territories. They became part of an established trading route, meaning many European shipping companies would hire Southern Chinese men as sailors who then travelled and migrated to the UK. Although these sailors (or future generations of Chinese immigrants) were not given citizenship or access to full rights, many of them, often poor and searching for a better life, made homes in Britain. To survive, to feed the growing Chinese communities and the sailors passing through, they started casual noodle shops, which peaked between World War One and Two.
“There’s a reason that [British] Chinese food is still one of the most popular foods in the UK. People look for the flavour profile in comfort food,” he said.
Lee still loves Chinese takeaway food, and his partner Yee, a Chinese takeaway kid, says his “four combo order” is chopped chilli beef, Singaporean fried noodles, won spring roll and sweet and sour chicken – all classic Chinese takeaway food.
Adapting Chinese food to where the Chinese community is located is an ancient tradition, a creative thread running through food culture. As Pang puts it, “Adaptability is at the core of our Chinese culture.” At the Michelin-starred London. From Wang to the bright orange sweet and sour chicken balls and the expert hand-pulled and knife-cut noodle shops hidden behind the fried rice buffets, he marvels at the number of available shops. At places like the Lanzhou Noodle Bar in Leicester Square [33 Cranborne Street], he is “instantly teleported to a Hong Kong diner”.
The people behind the food need to be added to the social media conversations. All these foods are loved by many and have always been made by people – and often about family.
