Brits Try Mom & Pop American Chinese TAKEOUT for the first time *Hot & Sour SOUP*???
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- เผยแพร่เมื่อ 29 พ.ค. 2024
- Brits Try Mom & Pop American Chinese Take Out for the First Time! | Mr H and Friends
Hey everyone, welcome back to another delicious adventure with Mr H and Friends! 🎉
This time, we're diving into the world of American Chinese takeout from a local Mom & Pop shop in the USA! How does it compare to the Chinese takeaway we're used to back in Britain?
Join us as we sample a variety of dishes, from General Tso's Chicken to Egg Rolls, and everything in between. We'll share our honest reactions, compare the flavors, and give you the lowdown on what we think about this American twist on Chinese cuisine. Will it win our British hearts?
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Introduction
Unpacking the Takeout
First Impressions
Tasting the Dishes
Comparison to British Chinese Takeaway
Final Thoughts and Verdict
Thanks for watching and see you in the next video!
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Very much hope you'll be hitting some good chain [Denny's, Sharis, IHOP, etc.] and/or local diners along the way...
Gotta' try some standard breakfast / dinner diner fare. Biscuits & gravy, chicken-fried steak, french toast/pancake/waffle [one of the above, at any rate] breakfast platter [with hash browns, sausage/bacon, eggs over medium, toast], etc. Maybe get a patty melt, tuna melt, or a reuben... Some quality old-school malted milk shakes.
Kung Pao comes with peanuts. You should try the Orange Flavored Chicken. Also wondering if you have had the chance to try Hidden valley Ranch dressing for wings or pizza?
ROFL!!! Elana's a little comedian.
Some places will also make the vegies soft for you; some places. Some dishes 'we' (my friends and everyone) likes: Tomato beef without the tomatoes! Beef with Snow peas, General Tsao's chicken, chicken chow mein, beef chow fun (wide thick noodle); Mongolian Beef (spicy); Beef with American Broccoli, a few others. Fried rice is a hit and miss, as sometimes it's cooked and left and/or unused 'ingredients' are used for it. White rice is thee one, brown rice is also a hit and miss... Some restaurants actually do make a very good curry and teriyaki!!! Orange chicken! lol Moo Goo Gai pan! Sweet & Sour Chicken! lol Beef with Green Peppers! If you can find it Chicken in black bean sauce! I stay away from any fish dish, any 'pugent' dish as I'm finding they're not to my liking. OH! In seattle we used to go to Tai Tung for the food, but across the street was Kao Kao - true BBQ Pork/Char Siu!!! Here in the valley another spot is: Sam Woo Village BBQ; they have a restaurant and BBQ!!! @=MUST Char Siu@, Roast Duck@, Peking Duck, Roast Pork@, Soy Sauce Chicken a lot of other stuff too!
I am cracking up at Elana. Now she is just trolling you all with the 2's and then laughing about it. HAHAHAHAHA
General tsos is the first one you tried. Kung pao is the chicken with peanut and veg
Both are kinda spicy. They taste very close to me.
General is always breaded and a bit spicy. VERY popular in U.S., as is beef and broccoli.
Kung pao shrimp is always my favorite. This was a bit painful for me not being able to explain the tub of sauce and everything else. Crab Rangoon is another of my favorites. SO good with that sweet and sour sauce. Use that sauce on the egg rolls or spring rolls as well.
@@protorhinocerator142generals is a little more thick and king paos is more saucy + aborted corn
I’m pretty sure the sweet and sour sauces were provided for u to dip the eggroll and Rangoon and other stuff. General Tso and Kung Pao chicken don’t usually come with sweet and sour sauce.
yes, it is also funny they referred to American Chinese as the healthy one SO MUCH SUGAR
@@craigwalker4166why would it have sugar in it?
It would depend on where you get Chinese from.
If you eat crap like Panda Express, then yeah, it is full of garbage and unhealthy.
Made in a restaurant owned and operated by Asian people then the food is more authentically made.
I like duck sauce with my egg roll but sweet and sour would be good too.
Its to dip the rangoon.
@@craigwalker4166 ; More so HIGH SODIUM rather than Sugar !!!
The food is served on top of the rice and eaten together. Thus the sauce of the food flavors the rice.
And not served as a palate cleanser. I've never had brown rice from any Chinese restaurant. You choose between fried rice and white steamed rice.
@@NotKev2017 I have seen brown rice at some restaurants, but I agree. White or fried rice is much better.
@@NotKev2017 Brown rice is fine.
Always fried rice for me & yes it's meant to mix together with the main dish, not separate. 😉
Egg fried rice fan, but my son likes white rice only.
Crab Ragoon is actually cream cheese and imitation crab( fish) meat.
and is meant to go with the sauce as a dipping sauce as Mr H intended
And Fried Wonton is usually filled with Cream Cheese also but no crab meat
The imitation crab is actually pollack.
I looooove them! But just plain bc I don't like sweet & sour sauce. 😉
And the reason it doesn't taste like seafood is because they barely put any in them.
Hot & Sour soup is the BEST whenever you have a cold. Opens up your sinuses. My favorite soup.
So true!!! When I get the stuffies I really CRAVE it❤
Same here. I pretty much always get it, but especially when I have sinus issues etc.
Tom Yum does an even better job when You're Sick!! Its so weird tasting but does the trick!!
@@stanleyfranks9891 You ever go to a Vietnamese place and get the giant bowl of pho? Super delicious glorified ramen noodles.
That stuff cooks me from the inside and gets me breathing again.
Wear a beat up shirt because there could be a lot of slurping.
@@protorhinocerator142 Indeed!! A Ginger Beer is a Must with Pho!!
As others have noted, it's really weird to Americans to see you eat the rice by itself. The rice is meant to be the bed on which you serve the sauced dishes. My family mixes the rice with the dishes before even serving them onto plates.
I wouldn't say weird but it is bland as fk. lol
Lots of Americans dip their eggrolls in sweet and sour sauce. And they put the beef and broccoli (or other dish) on top of the rice so that the sauce acts like gravy. They also dip Crab Rangoon into the sweet and sour sauce.
They use duck sauce.
i drench my eggrolls in soy sauce 🤘😎
@@SeenGod That is another option.
@@elsk8tefan When you can get it.
Dry crab Rangoon, with no sauce, is so wild to me. 😂
Kung pao chicken is the one with peanuts. It’s really common to have peanuts in this dish
Chinese in the US is going to depend on the region of the US. Eating in a city with a large Chinese/ Chinese American population can be very different than from a small town or city.
Put hot mustard and duck sauce on your egg rolls---YUM !!!
Fun fact: Plum Sauce is usually served with Chinese duck dishes, therefore often called Duck Sauce.
Sweet and Sour Sauce is more golden-orange colored, while Plum Sauce is reddish.
Love the hot mustard on egg rolls plum or duck sauce every now and then but most of the time hot mustard
I mix them lol
@@stanleyfranks9891 Me too !!
Yes this
Who else opts for Egg drop soup instead of Hot and sour?
Egg drop or wonton soup
Always egg drop
Always H & S!
I'm a wonton soup gal. I had to laugh at how they reacted to it. A few months ago my niece and her daughter joined us for dinner, and she had ordered hot and sour soup. She loves hot and spicy things but this soup was above average in the heat department. She wore exactly that face as she ate that soup, sweating like a racehorse. She loved it, but she paid! :)
🔥 & Sour, hands down 😋
Best part about getting so much good chinese food is the leftovers still rock
I love raiding the fridge😂
@@brt5273 late night bites or mid day snacks the next day. Always the best
Yeah - I never eat all of my order - have leftovers the next day.
I've never had greasy Chinese food; usually it's so light that you're hungry within 2 hours. And the dishes are served over the rice.
Years ago American Chinese food was often more greasy. Changing times and tastes helped transform it into lighter fare.
Chinese Food is NOT greasy !
Why are sex and chinese food alike?
Because 2 hours later you want more!
@@BearStar1It is in the UK, often very greasy. Especially chicken balls and chow mein.
It’s pretty greasy in my area central Indiana,that’s why I don’t eat it.
Lo Mein is just Chow Mein, BUT Lo Mein: Noodles are soft boiled and added at the end.
Chow Mein: Noodles are stir fried and can be added at the end or stir fried with other ingredients. So cooking method difference only - and, apparently too subtle a difference for British trained palates, maybe? (Probably mine too, tbh - but then I am like 71% Brit? ;)
Chow Mein in the US is Completely different than lo-mein….Chow mein usually is a sauce based dish with lots of veggies and a choice of protein and no noodles!!! Lo-Mein is always noodles no sauce and almost no veggies just a protein choice!!!! 👍
@@GenXRides I have only ever seen chow mein on top of rice.
Most Chinese food, except for noodles, is meant to be eaten simultaneously with rice. Often placed over the rice, but you can also eat some rice with each bite.
Elana, just playing in the living room. Then hears the word "fries" and her little head pops up; she comes to attention; and back to the table!
The cartons with the handle actually unfold to make a plate! (fun fact). Enjoy!
The cartons, like the fortune cookie, is an American invention
Yes! Just remove the wire!
I was 57 years old when I heard the box can be unfolded as a plate.
I'm 73 and this is the first time I've heard that.
Nice! You knew this too! I said this just a little while ago 😊
I laughed out loud when Mrs.'s H opened the fries and Elena stopped in the back, looked at the table and began running!❤
She said “whad u saaayy??” Lol
I do not know many Chinese places that have fries.
@@marshsundeen I can't say i've ever ordered it but generally the generic strip mall chinese food places in the US have some sort of kids menu which is basically chicken tenders and fries.
@@marshsundeen I think that all I have ever visited have them. It's either in the appetizer section, or in a section that is called house special at the place I order from. The house special section is almost like a second appetizer section, it has mostly wings, meat skewer etc with an option to have it with either fries or rice. Or stand alone. And it has also just fries listed.
Every buffet I have ever been to has fries as well. But all the places I have visited are clearly catered for Americans. I have no true Chinese place where I live.
I've never seen fries at my Chinese place. Or any I've ever been to.
Next time you get egg rolls try dipping them in the sweet and sour sauce!
Duck sauce too !
That and Duck sauce and Spicy Mustard!!
remember that a traditional Chinese meal is served in the middle of a round table with a lazy-susan to hold the food and every body takes some of everything on there plate or bowl
and rice is almost always provided in surplus as a base for every dish
This is authentic American(ized) Chinese food, and when it's cooked properly it's WONDERFUL! Mostly only VAGUELY resembles authentic Chinese food though. General Tsao's is an American favourite but I prefer Sesame Chicken, which is similar but with the addition of sesame seed and sesame oil, so has a more complex flavor. I love to raid the fridge later when it's cold.
if you just ordered "brown" rice, then it's just steamed brown rice. if you're looking for sauced up rice, you want to order "fried" rice.
The Chinese dishes served in the US and Europe were created in the US. Authentic Chinese cuisine is totally different then what we eat.
Although, I always find it important to point out, like a lot of American versions of foreign cuisines, it did develop for the most part organically and authentically within immigrant communities. People say "authentic" like American Chinese food is something some cynical American developed to fool everyone, when it's more the results of communities adapting dishes from their home into something more attainable with local ingredients where they find themselves over generations.
No fried rice? Your Patreons did you dirty. I have never seen a Chinese place sell fries before.
There is one place near me that is a buffet style Chinese restaurant that has fries, but other than that, I haven't seen a Chinese place that has fries.
The rice is the base for a lot of dishes like the beef and broccoli. You put the beef and broccoli over the rice, which then flavors the rice.
Tsao's was in YOUR right hand but LEFT on the screen.
The one with corn and nuts is the Kung Pao.
The sweet and sour sauce was for the egg roll.
If you didn't order anything that was specifically called sweet and sour, then the sweet and sour sauce was for the Crab Rangoon
And also for the egg rolls
Line from Seinfeld: "George likes his Kung Pao SPICY"
😄
Usually the menu you order from has a description of what is included in the dish. Peanuts are Kung Pao. The dishes are meant to be served on top of the rice so the sauce goes on the rice. The egg roles and crab rangoon is supposed to be dipped in the duck sauce or sweet and sour sauce. You would never eat them plain.
Got to have at least a bite of the egg roll plain.
I really really love sauce and I like my egg rolls dipped in sweet and sour. But if it's a good crab rangoon, it does not need any sauce... 😊😊
I never dip my egg roll or rangoons. My hubby absolutely drowns his egg roll in soy sauce.
I enjoyed your comments comparing Chinese food in the US and the UK. I've traveled the world for over 50 years, and I have been impressed how Chinese restaurateurs tailor and adjust their food for the local population. It also depends on what is available. Even here in the US, there are major differences. The question is, why do you think that Chinese food in the US is so greasy? Here in the US, we have peanut oil in abundance, and it is perfect for cooking Chinese food in a wok. If the Chinese restaurants in the UK use vegetable oil, it might have an oilier flavor. Not sure, but I leave it up to you.
Your daughter is so cute so well-behaved and I love how she'll try food. You guys are doing an amazing job raising her.
The one with the baby corn and peanuts is the Kung Pao, and the battered and fried chicken is the General Tso's.
The item you call chow mein is not chow mein in the US it is Lo Mein because it is made with noodles. Chow mein is made with cabbage and some other veggies, and is eaten on rice with crispy noodles on top.
The beef with broccoli is also meant to be eaten on rice and so is the Kung Pao.
I’m actually STUNNED that the Chinese restaurant had fries. I have never in my entire life seen a single person order fries at a Chinese restaurant. It’s bizarre to me.
There is one place near me that is a buffet style Chinese restaurant that has fries, but other than that, I have never seen fries at a Chinese restaurant.
Now I'm hungry for Chinese food. Elana was very cute when she signed off.
So the crab rangoon is cream cheese and imitation crab, so it's not actually crab.
But imitation crab is white fish, bland farm raised.
Traditionally, they have no crab at all... real or fake. They're called that because if their typical SHAPE. Rarely, you will find them with crab meat, but that seems to be more of a case of the restauranteur getting tired of people asking where the crab is.
well it still has a similar taste and smell as crab...which is what most people who don't like crab, don't like.
@@TimH799 Trader Vic (Victor Bergeron) created them and used real crab. He also gave us the Mai Tai cocktail among other yummy creations.
@@bvbxiong5791Not really. Very little taste and very little smell, like tofu.
The sweet and sour sauce is for the crab meat rangoon
We usually dip egg rolls in a sweet warm red sauce or sweet and sour sauce in the US
Here in the US, chow mein is a crispy noodle, and lo mein is a soft noodle. General Zaos chicken is sweet with chili peppers cooked into it. The first chicken you tried was General Zaos. Kung Pao is generally not breaded and spicy. I don't like crab meat, but crab ragoon is the bomb. Especially with the sweet and sour sauce.
General Tso's . I've never heard of it called General Zao's.
The crab is usually the imitation crab, and some don't even add that anymore, or in such small amount that you can not tell.
The cardboard bucket things are actually called an oyster pail. They're an American invention from the late 1800s.
That little girl of yours is a precious angel!!!
Sweet and sour sauce is usually paired with sweet and sour chicken or pork, which just looks like plain tempura pieces. In your case, the sweet and sour sauce is most likely meant to be paired with the egg rolls.
Yes, the rice is supposed to have the other food - such as beef & broccoli - mixed with it.
I love hot and sour soup when I’m feeling ill. Clears the sinuses right up!
My favorite is black pepper chicken with fried rice.. I always get it at the same place because the one across town makes it a little different. It’s not bad but I just love the way my place makes it! My husbands go to is Sesame Chicken.
The carton isn't just for transport... it is designed so that when you unhook the wire handle it unfolds into a "plate" allowing easier access from the center of several diners so they can serve themselves.
I will never ever understand why so many British men don't like seafood. I absolutely love seafood and everybody I know loves Seafood. As a matter of fact tomorrow night I'm planning on snow crab legs. I eat seafood every single week. I would eat seafood over Chinese food any day. 🤔😆😆
Made even stranger when you consider they are on an island with free seafood all around them.
They took a hard pass on using the spices that they were trading too.
@@DeAnne1233Exactly! It seems to be just the British men that are completely turned off to Seafood not the women. I see it constantly on various videos.
For many hundreds of years seafood was considered poor man's food. Which is ironic considering modern times lobster and shrimp are considered premo
My Brittish ancestry must be dominant in my American blood because I detest seafood as well.
Or, the first time they had it, it was prepared badly. That causes a lot of people to not like stuff forever. I see it a lot with venison and other wild game.
Hot and Sour soup is excellent when you have a cold. Some colds really do give you a deep down chill and that soup will warm your bones from the inside out.
Lo mein pretty much is chow mein. The reason for the different name is that what Americans used to call "chow mein" (and you still find at some older Chinese restaurants in the United States) is "subgum chow mein", or what some people would call "chop suey". It's vegetables with ground meat in a white sauce, usually water chestnuts, celery, mushrooms and the like, with crunchy pre made noodles (more like a snack food) to provide texture. The distinction is disappearing, but it used to be that they were two separate dishes. Another classic Chinese American dish you should try is egg foo young. It's an egg patty fried with vegetables and meat in it and then covered with brown gravy. It's delicious.
You ordered some classics! Chinese take-out (takeaway) is MUCH more popular than Indian take-out in the US.
Always remember... never say you do not like a food in a different country until you try it. The best way to say it is you don't like British crab. Crab (seafood) in different countries and different locations inside a country will taste different.
Crab rangoon tastes more like cream cheese. It doesn't really taste like crab at all. There was never a part of me that thought he wouldn't like it based on the crab flavor
Hi, Mrs. & Mr. H! I’m from the San Francisco Bay Area. If you are ever in my neck of the woods, I can take you to a lot of authentic Asian restaurants around here: Chinese, Vietnamese, Filipino, Japanese, Korean, Cambodian to name a few. The tip to finding a good Chinese (or any Asian food for that matter) is checking the restaurant to see if Asians are actually eating there. Lol! I am glad that you enjoyed your food overall. I consider what you ordered Americanized Chinese food. Nothing bad with that - I find myself craving those every once in a while, too. Also, a lot, of Asian restaurants like to cook their vegetables “al dente”. Oh, and the plain rice isn’t meant to be eaten on its own. You’re supposed to put the main entree on top of the rice so that you can scoop both the dish and the rice into your mouth and eat them together. Now, fried rice most often can be eaten on its own - again depending on how it’s cooked.
You will also notice that a lot of Asian restaurants serve their food family style. The exception would be Japanese restaurants who serve their dishes for the individual person.
As far as learning how to use chopsticks, there are lots of videos you can find on how to do it - it’s just a matter of practice makes perfect. The more you use them, the better you will get. Just be aware that there are also some cultural “rules” with chopsticks - some do’s and don’ts - so that you don’t offend people.
Lmao the way their daughter came running when she realized they were eating the fries 😂❤
Not every chinese food place has it.. but a lot of them have what's called a Pu Pu Platter, which is perfect for kids. Giant breaded shrimps, etc.
Those are a great fun and offer lot's of tastes.
That's Hawaiian, but Chinese is part of the Hawaiian mutt mix.
The dish with all the different vegetables is the kung pao. The general tso*s is the fried chicken with the spicy sweet sauce usually with broccoli. Both dishes are originally fr from southern China in the schezuan province. To be fair, some U.S. Chinese restaurants may be very greasy and muddied flavored. The other thing to bear in mind is when you see brown or white rice listed as the side it is unseasoned to allow the sauces flavor shine through. Our fried rice will the one that's flavored typically with onions, peas, carrots and usually bits of egg as the base, and then various meats can be added. In the U.S. the typical difference between chowmein and lomein is the noodle. Chowmein noodles are relatively thin and round like spaghetti and sometimes fried crisp, whereas London is a more substantial and flatter long noodle like linguini and is sauteed with. The sauce. You should also be aware that while some restaurants describe their mixed meat rice and noodle dishes as "house", others will use the term young chow.
There is a difference between lo mein and chow mein. Mein is simply the Chinese word for noodles. Chow mein means fried noodles and lo mein means tossed noodles. Chow mein has thin crisp noodles that are the star of the show. The star for lo mein is the sauce so it's a saucier dish and the noodles aren't crisp.
The one in front of Mrs h is the general so chicken. The one in front of Mr h is the kung pow chicken.
The crab Rangoons are good. Those look way less crunchy than the ones at my local chinese.
those rangoons looked like they were steamed and not deep fried.
They were sitting in that plastic container so the heat/steam probably made them soft. They didn't look crunchy at all.
Chow Mein here in the US is a mix of vegetables in a light (chicken) sauce often with fried (crispy) noodles but can come with rice depending on the restaurant.
Chow mein the noodles are fried in the pan. Lo mein the noodles are tossed outside of the pan. Chow mein noodles tend to be thinner. Lo mein noodles tend to be more chewy & 'slippery' because it has more sauce. But the two are similar.
Just so you know, Crab Rangoons almost never contain crab. Sometimes they contain imitation crab, which is actually just fish, but often they contain no meat whatsoever, and just are filled with cream cheese and spices/herbs
And they are of course from the US.
If they have no crab or imitation crab then they won't be called crab rangoons, they'll be called cream cheese rangoons. If you're ordering crab rangoons and only getting cream cheese inside then the restaurant is pulling something on you.
You need the plum sauce on the Egg Roll
Yeah, I love duck sauce with egg rolls of course, but I like spring rolls more because egg rolls can have seafood in them sometimes and ICK no thanks. And seeing people get confused over plum sauce and duck sauce is always fun :)
Kung pao (pow) is spicy and has peanuts. General Tso’s (so’s) is sweet and spicy. Their sauce is already cooked in each of them and they’re served over rice or if you prefer noodles (but not of course the lo mein dish which has its own.) The separate sauces would be for dipping the appetizers or things like sweet and sour chicken or pork that are deep fried.
Egg drop & Wonton Soup mixed is really the winner. You're welcome anyone who hasn't yet thought of or had this.
One thing you have to get at Chinese restaurants in the states is fried rice. Fried rice would have tasted way better than the brown or white rice.
My go to order is crab Rangoon, chicken lo mein, general Tso chicken, egg drop soup, and fried rice instead of plain
The little container of that pink colored sweet sauce was for your EGGROLLS & THE CRAB RANGOO 16:49 N. I also love it as extra sauce for the sweet n' sour dishes.
The General Tso chicken was the one with peppers. Cashew chicken was invented in my hometown of Springfield, Missouri over 50 years ago by one of the Chinese restaurants. Sweet and Sour chicken is another menu choice at the Chinese eateries. The sweet and sour sauce you got was probably for dipping since there was no actual sweet and sour chicken there. The difference between cashew and sweet & sour is the sauce, and cashew has cashews and green onion pieces. The sauce for cashew contains oyster sauce as one of the main ingredients. Otherwise, both consist of fried chicken pieces and a side of white or fried rice. If I'm at a Chinese Buffet, I prefer to lay down a bed of rice on my plate rather than having the rice on the side. It's easier to mix the rice in the sauce that way.
Looks delicious! Love sweet and sour sauce on the crab Rangoon.
Hot and sour soup is the BEST for a stuffy head or cold, should be mandatory during fle season
I love both Soups. Chow mein is made by frying the noodles, lo mein are boiled but not fried after.
Kung Pao Chicken is usually very spicy. It’s the one with crushed peanuts. Sesame chicken is one of my favorites.
We usually dip crab Rangoon into sweet chili paste. Some use “duck” sauce, which is a sweet plum sauce. Broccoli beef is probably the mildest flavored food.
Our family usually has the sweet and sour sauce with tempura coated chicken or pork pieces with fried rice. Fried rice acts as a base for whatever dish has sauce. Our local Chinese restaurant has a buffet so usually whatever you pick out blends with item next to it on the plate. It looked like the rice you order was just plain brown rice which is bland. You will have to try fried rice next time that has veggies and egg in it.
Man ya'll need to find a hole-in-the-wall place where they fry the rice nicely and it has a dark color to it ;).
I have never ever used the word "greasy" to describe Chinese food. Usually you eat Chinese food when you want to eat healthier. That is super interesting.
You recognize Kung Pao instantly by the dried red chili peppers in it.
Man, Elana knocked it out of the park with her outro! Awesome job, little miss!! 🎉
Crab rangoon isn't usually crab, its imitation crab, minced seafood.
Hot and Sour Soup is my favorite!
Same for me! I grew up with egg drop and wonton. Received hot and sour by mistake one time and it was a revelation!
Nothing better when you have a cold.
It's fun to watch the lovely interaction among the guests at this meal!
Chinese🍟? Why not some Chinese🍕? 😁
Nice you liked the Hot & Sour....my favorite.
If you ever find yourself in Des Moines, Iowa check out Fong's Pizza. Their crab rangoon and kung pao pizzas are really good.
Funny, you never had soup from a Chinese restaurant! Around here it nearly always comes as part of the entree. And on the opposite side, I've NEVER even thought of ordering fries from a Chinese place, lol. I'm over here on the west coast, and we have some pretty quality Asian food.
I don't think I've ever seen fries at a Chinese restaurant.
General taos has the broccoli. Kung pow had the veggies. And you PUT THEM ON THE RICE. The sweet and sour sauce is for the crab Rangoon and egg rolls, it only goes on the crispy deep fried things.
Crab Rangoon and pan fried dumplings are sinfully scrumptious ❤
Fun Fact: those take out cartons are designed to be folded out and used as a plate or serving platter. The beef and broccoli is supposed to be served on the rice!
The sweet and sour sauce is for the crab Rangoon
My personal favorite is Pepper Steak.
My nephew says General Tso's is sweet and spicy.
Darn, no dumplings! Either way, great video and I think my dinner is decided.
Steamed dumplings with Ponzu sauce is very good.
Yeah, pot stickers or shu mai!
Love egg drop soup. I make it at home often.
I love how you had your minds made up on how everything was going to taste, and then had no clue what to think because nothing tasted like it did back home.
OMG! You are a maniac with the sweet and sour sauce! It goes on the egg roll, maybe on the crab rangoon ha ha ha
My favorite is sweet and sour pork or chicken
Sweet and sour sauce is definitely for the Crab Rangoon.
Im surprised that Chinese restaurant didn’t have chicken wings and spare rib tips. Also I would retry the rice,lo mein and egg roll with some soy sauce to give it some flavor.
Hot and sour soup when you have a cold is a must!
Kung pao always comes with peanuts. It's also spicy.
"Spring rolls' are all veggie and "Egg rolls' have both veggies and meat (usually pork but can also be chicken)...
the white rice is 'steamed' rice and the brown rice is 'fried' rice...
Also egg rolls have the thick fried wrapper while spring rolls have a soft wrapper.
The difference is the wrappers. Both can have all kinds of fillings. Usually pork or chicken with veggies.
The "Chinese" Food cartons waxed carboard with the metal handles are American Chinese. The Chinese restaurant owners found the oyster containers less expensive to buy and so they used those. At some point they added the Chinese-esque icons on the cartons. Oysters were plentiful then and considered a food of the common man. This was in the late 19th and early 20th c' CE. I think that east of the Mississippi River they refer to chow mein as lo mein because I know that west of the Mississippi we call it chow mein. Most of American Chinese food got started in the the Pacific US states as the Chinese came to work on the new transatlantic railroad and like most recent immigrant, treated badly. Greetings from too sunny California!
Chow mein is served with rice and crispy little noodles; lo mein is served with soft-cooked noodles. (I've lived on both sides of the Mighty Mississippi, and that has been my experience.)
Speaking of sunny California, there was a Chinese restaurant in Pasadena, right downtown (I think it was either on or just off Green Street, maybe along one of those named alleys), that served exquisite three-flavor soup featuring chicken, shrimp, and abalone, with sizzling rice. I might have been happy to eat that stuff every day. I only ever went there with friends who lived nearby, so I don't remember the exact location or the route we took to get there, but I assume the place is probably long gone.
The best thing about Chinese take out is the leftovers! Except for the crab Rangoon because there's never any left 😂 and, the Rangoon and egg rolls are best dipped in the sweet and sour sauce..
Lo Mein just means long noodles.
chow mein means fried noodles
Stirred aka boiled noodles.
I actually never understood why there ain’t orange chicken in the uk but yall have orange flavored things like chocolate. I think British people would really enjoy it. My fiancé sure does ! He also likes the lo mein better then the chow mein .
I love British Chinese too though the times I had it was a bit cold majority of the time
Because orange chicken was invented by Panda Express. So it probably hasn’t made it over.
You can get orange chicken in the UK AFAIK, but it's not like it is here in the US. Plus, they serve sauces separate from the food itself in the UK as I'm sure you are aware engaged to a British person and all :D
As Anna said orange chicken was created by Panda Express in Hawaii. It was a variation of General Tso's chicken but intended to be less spicy and cater to American palates.
Of course General Tso's chicken is a western invention too. LOL most "chinese" food is not Chinese at all. The variations between British and American versions are due to the different countries having different taste preferences and the immigrant chefs adapting their native dishes to accommodate their new homes.
Tangerine chicken, with little pieces of dried tangerine peel in it, is my preference over orange chicken. It seems a lot harder to find, so I miss those times in my distant youth when we'd be working late at my weekend job in Los Angeles and my boss would have me call in an order for dinner delivery from a place in a nearby strip mall to keep our bellies from growling. I think I ordered tangerine chicken every time. That little place really knew how to do it right ... so they've probably been closed for decades now.