Guizhou Kung Po Chicken is Gradually Making its Way to American Chinese Restaurants

Perhaps only a couple of years ago, if you asked an American about Kung Po Chicken, he spoke at length on a specific variant – the Sichuan Kung Po. However, today, the landscape has changed. 2020 is set to witness the traditional Chinese cuisine restaurant in NYC trot out the Guizhou variant of Kung Po Chicken. It is based on fermented chili paste and its chicken cubs are larger.

The Guizhou Version of Kung Po Chicken

Guizhou is a neighboring province situated southeast of Sichuan. Its Kung Po Chicken is special in that the chicken cubes are larger and typically with skin. Apart from that, one of the highlights of the variant is the use of ciba chili paste which is distinctly Guizhouan. It is the hallmark of the variant.

Unlike Sichuan Kung Po, there’s no flash frying whole peppers in oil in the case of Guizhou chicken. Instead, the chili paste is fried in the wok and the sauce produced is stir-fried with garlic, ginger and green onion. While Western versions have come up, not many have been to the point.

The Sichuan Variant of Kung Po Chicken

The highlight of Sichuan Kung Po is the use of Shaoxing wine to boost flavors. The use of traditional Sichuan peppers is particularly marked. However, it is important to keep in mind that Sichuan Kung Po is not meant to be over-spicy. Still, you may add just a sprinkling of toasted peppercorns.

Experts on traditional Chinese food in NYC primarily recommend seven stars pepper or heaven facing pepper.

The Western Variant of Kung Po Chicken

Various Chinese traditionalists have been regretting the lack of authenticity in American Kung Po Chicken. For instance, one cannot ignore the significance of sweetness in Kung Po Chicken. Therefore, various traditional chefs prefer adding a pinch of litchi to balance the flavor.

Is it the End of Sichuan Kung Pao Chicken?

The advent of Guizhou Kung Pao does not signal the end of its counterpart. Instead, Americans are keener than ever to experience all kinds of Chinese cuisine, provided it is indeed Chinese to the core.

Why Authenticity is So Crucial When Eating Chinese Food in NYC?

Eating Chinese food has become an integral part of everyday life for a lot of people in New York. You probably haven’t given it much thought but you choose Chinese dishes regularly and without even thinking. So, you visiting a Chinese cuisine restaurant in NYC regularly is nothing unusual. The normal thing will be visiting a few regularly.

Finding the authentic place, you have been looking for

The issue is, all these establishments you are visiting may promise to serve authentic Chinese food but most of them do not. It will come as a surprise if you pursue the matter with determination. A little research will clarify the fact that, most of the authentic food items you eat are fusions. Yes, the Chinese you eat in NYC are Americanized version of the original cuisine. For example, the Beijing or Peaking duck you eat in NYC is vastly different from the one available in mainland China.

Basic difference between authentic and fusion dishes

The Americanized version tastes vastly different because the original authentic item is supposed to taste bland without the accompanying condiments. This is a deliberate decision, so that the eaters get to enjoy the texture of the duck meat completely which is not possible with condiments. Any time you are getting a dish which comes with sauces and condiments, the items are supposed to be used sparsely. They are supposed to enhance the taste of the food prepared and not overcome them in any way.

Certain points for your consideration

To enjoy authentic food, you have to consider these points. You cannot clamor for authentic Chinese food and then complain that they do not have the taste you are familiar with. Hence, first you need to be sure about what you want and then opt for that, instead of jumping into the bandwagon without much thought. It will enhance your experience exponentially. In addition to the authentic food, you will also have original dishes like shorty tang noodles in NYC. They are all worth the effort you will put into going to the restaurant, placing the order and eating.

If you are truly interested in enjoying authentic food, then getting to eat that will be crucial. To complete your experience of the cuisine too, authenticity is vital in Chinese cuisine or at least the items you are eating.

Tofu is neither a Wonder Food nor Bad for the Environment

Tofu, especially Mapo Tofu, like many Szechuan foods, is no alien to myths. According to the chef of one authentic Szechuan restaurant in NYC, customers tend to order tofu on the basis of fallacious notions, not particular mood-swings. Consequently, myths are capable enough to impede business. Therefore, it is important to dispel such ideas as soon as possible.

Tofu causes Hormonal Imbalance

One of the popular myths has centered on pregnant women – that consumption of tofu destabilizes hormonal production. However, the fact is way more layered.

Tofu consists of iso-flavons. The argument goes that the compound acts like estrogen and excess consumption might upset the standard hormonal levels in the body. According to experts, however, the highest tofu consumption limit is barely reached by the average eater. Moreover, there is no conclusive evidence that it disrupts hormonal functioning.

Tofu is Genetically Modified

Not all tofu is genetically modified. According to a recent survey, over eighty per cent of soy imported to Germany from Asian countries is genetically modified. At the same time, it is important to note that GMO soy can only be found in vegetarian grub.

As experts suggest, one should check labels before consumption.

Tofu is not Environment-Friendly

Environment-friendliness is one of the defining currents of the modern century. It is therefore not surprising that most food would come under the scanner. So far as tofu is concerned, experts blame it for the large-scale destruction of rainforests for cultivation of soy.

Contrary to the myth, if one buys local produce, there is no potential threat to the environment. According to the proprietor of a luxury Chinese restaurant in NYC, procurement of local produce eliminates transportation and cuts down the carbon footprint. Moreover, local produce is way fresher.

Tofu Lengthens Life-Expectancy

Till date, there is no conclusive evidence that the consumption of tofu lengthens life-expectancy. Neither has tofu been found to consist of cancer-fighting properties. At times, it is possible that these ideas are peddled for the sake of purely commercial interests. Vigilance is the key.

Conclusion

Tofu is no wonder food. It is sufficiently popular to be hailed so. Nevertheless, it is important to dispel such notions as quick as possible, keeping in mind the stakes involved. At times, ideas peddled in the name of health might lead to overconsumption, thereby causing opposite effects. It is therefore highly crucial to keep tabs what is accepted and what is not.

Knowing Different Types of Noodles Will Help to be specific with Your Takeout Order

When you are placing an order for Chinese takeout, it is quite understandable if you are not thinking about the different types of noodles. Yes, the noodle-based dishes you order from a Chinese takeout restaurant in NYC is not made from the same noodle, depending on what you are eating. Knowing about the different types will help you to place a specific order if you want.

The different types of noodles

Doing some research will help you to gain a clear idea on the subject which, in turn, will make the whole ordering and getting your favorite dish easier. The different types of noodles you need to know about are:

Ramen – This is one of the most popular types of noodles available and eaten in the USA. It is considered to be a staple for the college students. Though, it is famous as Japanese, in reality, the invention is Chinese.

Chinese egg noodles – As the name suggests, this one is made from flour and egg. It is also an integral part of the takeout tradition. The food mostly ordered in takeout is Chow Mein. You probably think that is the name of the food whereas, it is the variety of the noodle. Yes, when you are ordering Chow Mein or Lo Mein, you are specifying the type of noodles you would like. Another interesting part of the subject is “Mein” is the name of the noodles made from wheat flour. The ones made from rice flour or mung bean starch are known as “Fun”.

Glass noodles – It is quite clear from the name; the noodles are transparent. Generally, made from mung beans, these noodles are quite dainty. When soaked in hot water, they become soft and can be added soups and stir-fries. When dunked in smoking hot oil, the noodles puff up and add a dramatic effect to any dish. They are often used in this purpose and function as a crunchy garnish. You can place an order for a dish with glass noodles at a Chinese noodle restaurant in NYC.

Rice noodles – There are various nationalities and types involved in rice noodles but the categorization happens due to the sizes. They are: vermicelli, thin, medium, wide. If you are ordering Mi Fen or Maifun, then it is Chinese.

The next time you are placing an order, ensure to mention the name of the noodles and enjoy your dish with certain delicious twists you wouldn’t have gotten otherwise.