Featured what"s in the plate

Wok up to Chinese surprises!

Dishes never fail to surprise me. It is quite funny that French toast is so popular in India and the residents of France don’t even know that it exists. So, I thought that there might be various other dishes that have been pawned off on us! While researching, I realized that there’s nothing better than writing about the nations’ favorite: Chinese Food. It can be agreed that much of what we eat here in the country includes dishes, ingredients and preparations that have been incarnated once again, differently. Here are few of those dishes that don’t quite fit in!

  • Fortune Cookies: This is a debatable dish. Its origin is a point of debate for many. But it is agreed that it was invented in San Francisco or probably Los Angeles in the late 19th century. If reports are to be believed, these are marketed in China as “Genuine American Fortune Cookies”.
  • Chop Suey: Before Tso’s got popular, Cho Suey was the star of Chinese restaurants. But, back in the Gold Rush days, the dish was traced in California, where it was invented by enterprising Chinese restaurateurs to satisfy the drunken miners that passed by. They scraped the leftovers together, doused them in soy sauce, and presented it as “Shap Sui”.
  • Rolls: Now this is my personal favorite. In china, spring rolls are small with a thin, delicate wrapper. They are larger with a thick wrapper in America. Both, Internet Encyclopedia and NBC agree that it is not Chinese.
  • Duck Sauce: Also called Plum sauce is made with dried Turkish apricots, which is not a fruit typically found in Chinese cuisine.
  • Crab Rangoon: Popularly known as Crab Wontons, these fried dumplings, filled with cream cheese and crab are named after a former capital of Burma which is now Myanmar. According to reports, almost all Chinese people are lactose intolerant. So, this is definitely not their invention.
  • Tso’s Chicken: The sweet and spicy fried chicken dish is the most popular food offerings. Though some roots can be traced to the cooking of Hunan, the version the world knows, was invented in 1970 in New York, according to reports.
  • Chicken Manchurian: The crowd’s favorite dish is actually invented in India back in 1950s by an Indian restaurateur of Chinese descent in Mumbai.
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About the author

Jhanvi Rathore

I am Jhanvi Rathore. I am a third year English Literature student with a fondness of writing. I’ve worked as an intern at Economic Times for six months. I am also a national level skater and a district level football player.

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