Alternative title: Chinese food that really isn't Chinese
Most of us are aware that the Chinese food we eat is often heavily bastardized. I still haven't had the privilege of eating the authentic thing, but between NY and Milan (the latter appartently boasts the largest and oldest Chinatown in Italy), I have been lucky enough to get a little closer to the real deal compared to the food we are so often served on this side of the world.
Taking a step back, I think even the concept of Chinese food is a foreign invention, because it is such a regional cuisine, with dishes and ingredients varying enourmously from one part of the country to the other. Much like Italy might I add. Another thing to consider is that meat does not often take center stage in an authentic Chinese meal, leaving much more room for fermented foods and tofu, and when it does, the cuts, the kind of animals (insects and jelly fish just to mention a few alongside pork, chicken and beef...) and animal parts used (chicken feet, duck tongues, pig ears and blood are just a few examples) are often not quite suited to Western palates (although many of us are becoming more adventurous and curious eaters). The same goes for certain flavors: chefs often add sweetness (sweet and sour pork anyone?) or dial down the heat or fermentation factor to appease their local clientele. Last but not least, many authentic ingredients never make it over to our side of the world, so we substitute them with more common ones. And when they do, it is sometimes hard for a Westerner to order them (more often than not, they are listed in Chinese or simply a given and not even put on the menu). I like looking at what my Chinese neighbors are eating and whenever I enquire with the person serving us about certain unknown vegetables, they don't even seem to have a translation for them. The answer is invariably "verdura verde cinese", or green Chinese vegetable.
