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I was just reading discussion about American-style Chinese food in the food forum, which led me to wonder if Chinese food to the north differs in any way.
Has there been a distinct "Chinese-Canadian" style cuisine that grew out of immigration to Canada, separately or independently, or is most "Chinese-Canadian" food carried over from Chinese-American styles through US influence?
The Wikipedia article on it shows some examples, but a lot of the dishes don't seem too different or really are just things also found in American take-outs.
I've heard that American Chinese food is even sweeter and greasier than Canadian Chinese food.
I don't know how true that is, as I can't imagine it getting any sweeter or greasier.
Its the same shiny, gloopy, sloppy, sticky, sweet glop that you only should eat if you are drunk.
There is one item I do not see on Chinese-American restaurants that I used to find in Toronto, and that is "Chicken Balls". Basically heavily battered chicken pieces served with sweet and sour or plum sauce. It is different from the battered chicken dishes in the US as it is shaped round and even more heavily battered than the stuff I see stateside. I have noticed them on menu's in the UK as well.
compare a Chinese restaurant on Steeles Ave east or highway 7 and one at Mandarin/Chinatown in Toronto, you will know the difference.
Canadian Chinese food tends to be mostly sweet/sour/fried. Real Chinese food are not like that.
In additional, spicy food is very popular in much of China, while I don't think Canadians enjoy that, which is why most Canadian Chinese restaurant don't offer spicy food.
compare a Chinese restaurant on Steeles Ave east or highway 7 and one at Mandarin/Chinatown in Toronto, you will know the difference.
Canadian Chinese food tends to be mostly sweet/sour/fried. Real Chinese food are not like that.
In additional, spicy food is very popular in much of China, while I don't think Canadians enjoy that, which is why most Canadian Chinese restaurant don't offer spicy food.
The OP asked for differences between Americanized vs. Canadianized Chinese food, not Canadianized vs. authentic. Everybody knows that what passes as Chinese food in North America is usually not authentic.
The OP asked for differences between Americanized vs. Canadianized Chinese food, not Canadianized vs. authentic. Everybody knows that what passes as Chinese food in North America is usually not authentic.
I have tried both and they are 95% similar - the same sort of garbage.
Americanized and Canadianized Chinese food seems very similar to me too after living in both countries. I enjoy the more hole-in-the-wall authentic spots when I do Chinese or nicer Asian restaurants in burbs. Although while not authentic, I don't mind PF Changs once in a while. I wouldn't go near a Mandarin though.
Americanized and Canadianized Chinese food seems very similar to me too after living in both countries. I enjoy the more hole-in-the-wall authentic spots when I do Chinese or nicer Asian restaurants in burbs. Although while not authentic, I don't mind PF Changs once in a while. I wouldn't go near a Mandarin though.
Ugh. I loathe the Mandarin. Everything tastes like stale grease.
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