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Chinese Food - Shop, Purchase, Buy Online
Western Chinese food typically treats vegetables as garnish while cuisines of China emphasize vegetables. This can be seen in the use of carrots and tomatoes. Native Chinese cuisine makes frequent use of Asian leafy vegetables like bok choy and kai-lan and puts a greater emphasis on fresh meat and seafood. Chinese food tends to be cooked very quickly with a great deal of oil and salt. Many dishes are quickly and easily prepared, and require inexpensive ingredients. Stir-frying, pan-frying, and deep-frying tend to be the most common cooking techniques which are all easily done using a wok. The food also has a reputation for high levels of MSG to enhance the flavor. Most North American Chinese establishments cater to non-Chinese customers with menus written in English or containing pictures. If separate Chinese-language menus are available, they typically feature delicacies like liver, chicken feet or other exotic meat dishes that might deter Western customers. In New York's Chinatown, the restaurants were known for having a "phantom" menu with food preferred by ethnic Chinese, but believed to be disliked by non-Chinese Americans. North American Chinese cuisine is significantly different from the cuisine of mainland China specifically in the types and amount of vegetables that are used in certain dishes. Some typical Western Chinese food are:
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Western Chinese cuisine, commonly known as Chinese food in North America, refers to the style of food served by Chinese restaurants in North America and other Western countries. This type of cooking typically caters to Western tastes, and differs significantly from the cuisine of China.