Talk:American Chinese cuisine/Archive 5
 | This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
| Archive 1 | ← | Archive 3 | Archive 4 | Archive 5 |
 | This is an archive of Talk:American Chinese cuisine from 2011 |
Daikon
I noticed that in this article daikon is described as "blandly flavored." This seems odd since the top half of a daikon will make my eyes water. Looking back we see that 4 years ago somebody changed the description from "pungent" with no explanation. I'm reverting. It's the little things, you know. --Bridgecross (talk) 16:27, 28 October 2011 (UTC)
Tennessee/Southern US
I have edited the section that was labelled "Tennessee" (and didn't really contain a lick of Tennessee-specific information, just some over-generalizations, and one item that applied to the Southeastern US generally). SSaint04 (talk) 10:44, 30 October 2011 (UTC)
This whole entry is quite inaccurate and mildly offensive
Just to get started, The History is wrong. That is the history of a different cuisine now referred to as Hong Kong Style Western Cuisine.
American Chinese food is in reference to Chinese particularly Cantonese food that has been assimilated to the western palate and in some cases are unique to non-Chinese nations. Dishes such as Chop Suey, Moo Goo Gai Pan and Mushu Pork are all examples of this cuisine that started with Chinese origins then changed to suit the American palate.
Egg Rolls are actually called Spring Rolls in Chinese. The Egg Roll name refers to the egg yolk used in making the wrapper as opposed to the standard water and flour wrappers of other Chinese dumplings, not in regards to the filling.
The errors are too great and numerous to go in and correct. It would be best to remove this entry and just start again. — Preceding unsigned comment added by 76.174.148.8 (talk • contribs)