Talk:American Chinese cuisine/Archive 2

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Archive 1 Archive 2 Archive 3 Archive 4 Archive 5


"American Chinese food is considered by most nutritionists to be extremely unhealthy since most dishes tend to be high in calories, saturated and trans fat, cholesterol and sodium. Due to abundant use of monosodium glutamate (MSG) in American Chinese food, consumers often complain of various health ailments that are suspected to be cause by MSG."

I'm removing this statement. In its present form, it's very biased, provides no references or citations, and just seems like it was written by someone with a vendetta against (Insert the name of your favourite Chinese restaurant here). 01:17, 26 April 2006 (UTC)

Inauthentic Chinese cuisine

I believe this article was motivated by the view of many ethnically Chinese people for the inauthentic varieties of "Chinese" food served to non-Chinese. In this context, authentic means food as prepared and eaten every day by the ethnically Chinese. This viewpoint is obviously controversial as this dicussion page has shown. In the regional variations sections, the paragraphs about free range chicken and pea shoots are about AUTHENTIC dishes (using the same definition). These two paragraphs don't fit the topic of this article and thus should be removed. Dyl 18:22, 15 January 2006 (UTC)

I agree that these paragraphs (about free-range chicken and pea shoots) should be changed or perhaps deleted, but not because they are about "authentic" American Chinese food. I feel they should be changed because I don't think they represent a unique regional variation. Free-range chicken and pea shoots are probably popular in many larger Chinatowns across America. This is simply the evolution of American Chinese cuisine.
Regarding "authentic" vs. "traditional" American Chinese food, I think this article should discuss both since both exist and neither to the detriment of the other. Cybergoth 23:41, 15 January 2006 (UTC)
There are now ~1.2B Chinese. What is a food that is eaten every day? —Preceding unsigned comment added by (talk) 11:26, 24 March 2008 (UTC)

Springfield reference, among others...

This article is devolving in to a place for advertising I fear. Please correct me if I am wrong, but I have lived in many, many different places in the U.S., from very rural to very urban, and have never heard of "Springfield-style" Chinese, or "cashew chicken" being from Springfield. Also, why do we need links to PF Chiangs, and various local Chinese restaurant chains?Trevormartin227 00:10, 16 March 2006 (UTC)

The Springfield thing appears to be true, at least if the wiki article on Cashew chicken is correct. Someone on the discussion page says that it may not have been invented in Missouri. Either way, I'm don't really think it is worthy of an entire paragraph on this page. -- DImfeld 11:07, 10 June 2006 (UTC)
Looked up Cashew chicken and the version described there uses oyster sauce; the one I'm familiar with is nothing but cashews, chicken and chilis (the dried kind, like sun-dried tomatos in texture) that Sichuan or ??Skookum1 17:08, 30 July 2006 (UTC)

I've eaten Chinese food IN Springfield, and I have no idea what the author of this section is blathering about. Perhaps some misplaced civic pride? GeeZee 03:12, 24 September 2006 (UTC)

I couldn't find any cite to prove any of the missouri claims accurate, so I went ahead and took it didn't really seem appropriately encyclopedic anyway Koira 07:58, 20 November 2006 (UTC)

Proposal for "Chinese and Western cuisine" page

Please see description and discussion at Talk:Canadian Chinese cuisine#Proposal for Chinese and Western cuisine page‎.Skookum1 17:01, 30 July 2006 (UTC)