Chinese food in China (real Chinese food, as many like to proclaim) is very different to the kind of food altered to local tastes for consumption in other countries. Indeed, many overseas Chinese people are highly critical of the food of Chinese in other countries, deeming it to be to ‘samey’ and not at all reflecting the huge diversity of styles and flavors to be found on the mainland, Taiwan and Hongkong. Chinese food in many western countries is commonly considered to be MSG (read- head ache inducing) laden greasy fare that is only to be used as a takeaway option. Many foreigners that arrive in China are then surprised by the variety and incredible quality of Chinese food and they become Chinese cuisine converts. Chinese people and foreigners have differing opinions on many foods; though there are also foods that are universally popular. Here’s the lowdown on a few of China’s most internationally popular dishes and what Chinese people think of them too.
Kungpao Chicken
Kung Pao Chicken is Guizhou’s most famous dish. It is popular among both Chinese and foreigners, though much more so with foreigners. The dish is named after Ding Baozhen, a late Qing Dynasty official who was born in Guizhou and served in Sichuan. His name, Gong Bao, roughly translated as’ palatial guardian’, is where the name Kung Pao chicken comes from. The dish’s main ingredients are chicken, dried red chili peppers and peanuts and the dish has tangy, spicy, sweet, salty and crunchy flavors and textures
Should you dine with a big group of foreigners in China, it is highly likely that at least one of them will request Gongbaojiding. It is a running joke amongst Chinese people with foreign friends that said friends are likely to order Gongbaojiding when dining. So predictable! Many Chinese people, however, are a little less enthusiastic about the dish. Many believe that this lesser popularity stems from a couple of reasons. The first being that Chinese people are not such big fans of chicken breast, considering it bland and dry. They often prefer more texture in the form of gizzards, skin and cartilage from chickens. Another reason is that many Chinese people are not so fond of dishes with strongly flavored sauces when eating out because such sauces are sometimes used to mask the flavor of bad meat
Dumplings
Though often confused with Wonton by Westerners, dumplings are a dish which are very popular indeed amongst foreigners dining on Chinese food. The main differences between wontons and dumplings are that wonton are always served in soup where as dumplings are dipped in sauces and are also constructed from a slightly more firm, sturdy and thick casing. Chinese people have been honing the skill of dumpling creation since the Song dynasty. And Chinese dumplings, commonly eaten during spring festival, are either round or half moon-shaped, boiled or pan-fried.
When eating dumplings many people like to make up a mixture of vinegar, dried ground chili and garlic. This taste fantastic although it should be warned that this gives the eater pretty stinky breath. Some favorite dumpling fillings are egg and chives, pork and mushroom and ‘three vegetable treasures’ susanxian. Unlike Kungpao chicken, dumplings are a kind of Chinese food agreed upon by both Chinese and foreign dinners, the common consensus: fantastically tasty. Everyone in China loves dumplings; though older, traditional people may believe that dumplings should not be everyday staples and that their consumption should just be limited to Chinese New Year; so as to maintain their special place in culinary culture and keep their status as a real treat, just as they were in the old days.
Spring Rolls
Spring rolls are commonly eaten as an appetizer, eaten either fresh or fried. They are usually eaten during the Spring Festival in China, hence the name. The dish bears auspicious connotations thanks to the fact the rolls resembles gold bars and diners associate this with wealth and prosperity. Though often associated with China, Spring rolls are in fact a predominantly Vietnamese dish. Vietnamese spring rolls come in two different kinds, one is the traditional deep fried flour variety which is filled with vegetables such as bean sprouts, the other includes fresh vegetables such as cucumber and is served raw.
This is why in many of China’s city’s you are more likely to see them on the menu of Korean, Thai or Vietnamese restaurants rather than at traditionally Chinese eateries. Though a popular ‘chinese’ food worldwide, it is true that many Chinese people, especially those of certain areas in the north and west have never eaten such a dish. Spring rolls are definitely a yummy culinary treat but they are far from being representative of real authentic Chinese cuisine, as many Chinese people will attest.
