Are dishes you can get from the Chinese the same dishes that you will encounter in China or are they very adapted to our needs?

The dishes are adapted, especially with lots of grease and oil and less spices.There is an anecdote in the USA that the fried Bami originated because a Chinese cook accidentally dropped Noedsels in a bowl of hot oil.

China is as big as the USA and so there are several Chinese cuisines, depending on the region and the originally available food and spices there.For example, Sichuan is known for its extremely sharp food (even I do not have that good), in Beijing you have of course the Peking Duck, on the coast a lot of fish and other sea food is eaten, and the cuisine of Inner Mongolia contains many Meat, milk, yogurt etc. One of the best-known dishes within China is the Chinese ‘huo Guo‘ or ‘ Chinese fondue ‘, but in most restaurants in Europe it is not on the menu while in China there are many restaurants specializing in huo Guo.There are also all sorts of snacks that you can buy at several smaller restaurants or eateries, the kitchen of the Hui min (Chinese Muslims) and minority peoples, and of course Mantou and jaioze.

In The center of Luxembourg I came across 2 Chinese women a few years ago who asked me where they could eat some, and I took them to Place d’Armes and told them you could choose: Mexican, French, traditional Luxembourgian food (Judd Mat Gaardebounen ), Tex-Mex, Pizza Hut, Japanese… The ladies asked me if there was no Chinese restaurant (Jaja What the farmer doesn’t know…).That was true, but I warned them: don’t think it’s as tasty here as it is in China. I hope that the ladies, however, have eaten well.

For me, however, since I have been in China I have no more appetite in ‘ number 36 with rice ‘.

They are customized.In addition, what we see in Dutch as “Chinese” is not always Chinese. Many dishes that you get in the Netherlands at the Chinese restaurants are limited to two cuisines, the Cantonese cuisine (and Canton is a part of China) or the Indonesian cuisine (everything with Babi or Ajam in the name for example).

Order a ‘ Babi Pangang ‘ in China and they really don’t know what you’re about.Order outside Canton a ‘ Ko Lo Kai ‘ and they don’t know it either (Cantonese is also a language other than the larger Mandarin). And if you do get the dish, it’s different. Even the sataysauce that are so popular in the Netherlands do not know them here in South East Asia, the sauce here is much thinner.

The only thing I’ve recognized there is the sweet-sour soup; Schezuan soup.With an average Chinese here you can get more out of Chezuan (Sizuan) or Canton, so there as well. Usually these dishes are somewhat spicier in nature and not everyone lust them here.

The rest of all dishes at the Chinese are derived from Indonesian, Vietnamese and Thai cuisine and brought to our taste;) There are really Chinese restaurants in the Netherlands but they are scarce; In Arnhem there is a tiny zaakje where the card has been Chinese English for 20 years and you can get something exotic on your plate by surprise like a chicken leg (no bolt..). So if you want to experience it without going to China, you have to go here:

Each is different.The best advice is questions. Sometimes there are special dishes on the menu.

Depends on whether it is a large Chinese restaurant in a big city, or small with pickup stand in each village.In recent years, they have been letting chefs from China come across for further training.

Foe Yong Hai, Chinese chicken soup, chicken fillet paprika and bami/nasi with egg and ham, Koeloekai in the form of oil balls, lemon chicken, satay sauce, stir-fried brocolli, gambas were invented for the Dutchman in the last century.Roasted or fried pork on his Indonesian/Malaysian hot Babi Pangang, similarly the Chinese prepared otherwise Char Siew.

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