"There's nothing inauthentic about American-Chinese dishes."
Oh my. In your face, authenticfags.
they're authentic in the sense that they are totally designed and made by actual chinese people, but definitely for a western audience, anyway fags complaining about authenticity just want something to feel superior about when no one actually cares or thinks the panda express they are having is actual food you'd find in china, just good shit.
Chinese people do not compartamenize things things "authentic" or "inauthentic."
Your argument is like pop-historians trying to distinguish what's "racist" in ancient cultures by your modern metrics without context.
maybe your perceived implied point
my point is that chinese people don't have the same level of "hipster autism" (forgive my articulation) to even bring up this argument of authenticity
>the argument is about authenticity
>nowhere in the OP is the word or even the concept of traditional mentioned or implied
>only authenticity is mentioned
>this fucking spergfag is now calling others autistic because they can both read words and understand them
>be from france
>live in america
>cook up turkey braised in seasoned apple cider vinegar with ramps and sliced fennel at my french bistro
Totally authentically French cuisine because I am from France and I am cooking it.
am I the only one that is still wondering how kebabs are in any way Asian cuisine? how is putting meat on sticks regional? And how do you put an middle eastern name on it is beyond me
read the article. some Americans who happen to have Chinese ancestry deciding that they are experts on authenticity of the food of people who live 10,000 miles away.
>orange chicken was introduced by Chinese people in the 19th century
>American Chinese food was invented based on what ingredients Chinese had and didn't have, for example chop suey
Chop suey is probably the most Chinese dish of Chinese-American dishes, because it's basically noodles, meat, greens, soy sauce. Lots of food in China looks this way. Not being able to get their hands on dark soy sauce, five spice, or jujubes doesn't mean they used orange juice, lemons, and cream cheese. That doesn't make sense.
>Chinese-American food has always been by Chinese for Chinese, because in the 19th century Americans didn't want to touch foreigners' food
is this a real fucking argument?
white people didn't want to eat with railroad builders in the 19th century so that nullifies the existence of millions of black and white customers consistently eating take-out for the past few decades?
>American-Chinese food is Chinese food, kung pao chicken is from China
yes it is, but cream cheese rangoons and fucking pineapple treasure shrimp are not. just because you can name one authentic dish that crossed the pacific doesn't mean that most takeout restaurants are serving authentic Chinese food by Chinese for Chinese. most Chinese restaurants in areas with ethnic Chinese have a second menu that sells food that Chinese would actually eat, the rest is literally all deep-fried, wok-fried, or both, usually with way too much sugar and sauce, resembling nothing that the average Chinese person actually eats in 2016.
source: I live in fucking Taiwan eat a dick