1、Americans misconceptions about Chinese-American dishes Intro of Jennifer 8. Lees TED talk Reporter Jennifer . Lee talks about her hunt for the origins of familiar Chinese-American dishes exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine. Fortune coo

2、kie Fortune cookieFortune cookie A fortune cookie is a crisp cookie usually made from flour, sugar, vanilla, and sesame seed oil with a piece of paper, a fortune, on which is words of wisdom, an aphorism, or a vague prophecy. The history of fortune cookie The short answer is, actually, theyre from J

3、apan. And in Kyoto, outside, there are still small family-run bakeries that make fortune cookies, as they did over 100 years ago, 30 years before fortune cookies were introduced in the United States. .General Tsos Chicken General Tsos Chicken General Tsos chicken is a sweet, slightly spicy, deep-fri

4、ed chicken dish that is popularly served in American Chinese restaurants. The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although there is no recorded connection to him. The real history of General Tsos Chicken He is a famous Qing dynasty milit

5、ary hero. He played an important role in the Taiping rebellion, which was a war started by a guy who thought he was the son of God and the baby brother of Jesus Christ. The real inventor of General Tsos Chicken -彭長貴彭長貴 one claim is that the recipe was invented by Taiwan-based Hunan cuisine chef Peng

6、 who had been an apprentice of Cao Jingchens, a famous early 20th-century Chinese chef. Peng was the Nationalist government banquets chef and fled with Chiang Kai-sheks forces to Taiwan during the Chinese Civil War.There, he continued his career as official chef until 1973, when he moved to New York

7、 to open a restaurant. That was where Peng started inventing new dishes and modifying traditional ones; one new dish, General Tsos chicken, was originally prepared without sugar, and subsequently altered to suit the tastes of non-Hunanese people. Chop suey Chop suey Chop suey （literally: assorted pi

8、eces) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, prawns, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. Filipino cuisine, Canadia

9、n Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Indonesian Chinese cuisine it is known as cap cai (雜菜, mixed vegetables) and mainly consists of vegetables.Chop suey Chop suey has become a prominent part of American Chinese cuisine Filipino cuisine, Canad

10、ian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Indonesian Chinese cuisine it is known as cap cai (雜菜, mixed vegetables) and mainly consists of vegetables.The history of chop sueyChop suey is widely believed to have been invented in America by Chinese

11、Americans, but the anthropologist E.N. Anderson concludes that the dish is based on tsap seui (雜碎, “miscellaneous leftovers”), common in Taishan (Toisan), a county in Guangdong Province (Canton)The biggest culinary joke Because chop suey,if you translate into Chinese, means （雜碎）, which, if you translate back, means odds and ends. So, these people are going around China asking for chop suey, which is sort of like a Japanes