Exploring the subtleties of authentic, traditional cooking from around the world is a definite passion of mine, but few cuisines are as misrepresented abroad as the traditional dishes that constitute staples of Chinese cooking.
Nearly every metropolis in North America has it’s own variant of a ‘China-town’ where Asian markets abound and busy restauranteurs offer wide varieties of Chinese delights, however I’ve discovered over the years that what I have come to know as Chinese food is actually quite far from the mark as far as traditional Chinese cooking is concerned. The highly sweetened, frequently breaded, garnish laden menu items we have become accustomed to ordering for take-out are in fact simply Americanized variants on a Chinese theme; in order to get the real thing one needs to dig a little deeper.
It’s not to say that all Chinese restaurants are frauds, quite the contrary, as there are absolutely authentic meals to be had outside of mainland China, however the ‘fast-food’ take out variety that has popularized Chinese food for many is unfortunately not quite as true to it’s originating cuisine as we might think.
With an eye on authenticity I hope that the next few recipes in my series on YouTube will help to bring some of the more authentic aspects of Chinese cooking to light, focusing on such dishes as Jiaozi potstickers, Siu Mai dumplings, authentic Chow Mein, Kung Pao chicken and more.
Hoping you will enjoy this culinary journey with me, let me wish you all a very happy and prosperous New Year filled with many great culinary adventures.
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.