The deep-friend chicken dish is believed to be associated with Tsung-tang Tso, a Chinese statesman and military leader in the late 1800s. Actually, it was invented by Changkuei Peng, a Taiwanese chef who created the dish in 1955 for US Naval Admiral Arthur W. Radford.
人们以为这道炸鸡料理与19世纪后期中国的一位政治家兼军事领袖左宗棠有关。实际上,这道菜是由彭长贵发明的,他是一位台湾厨师,于1955年为美国海军上将亚瑟·W·雷德福制作了这道菜。
4. Fortune Cookies
幸运饼
Fortune Cookies are popular in western Chinese restaurants as after-meal desserts. Despite their popularity, restaurants in China and Hong Kong certainly don't serve fortune cookies as sweets after finishing their meal.
幸运饼被当做餐后甜点,在西方的中餐馆里颇受欢迎。虽然这道甜点很受欢迎,但中国和香港的餐馆却一定不会把幸运饼作为餐后甜点。
5. Chop Suey
炒杂烩
Chop Suey consists of bamboo shoots, bean sprouts, mushrooms and cabbage with a choice of chicken, prawns or beef. Chinese takeaways created Chop Suey to make the best profit of the leftover food of the day.
炒杂烩里有竹笋、豆芽、蘑菇和卷心菜,还可以选择加入鸡肉、大虾或牛肉。中式外卖餐馆推出炒杂烩,用一天中的剩余食物来获取最大的收益。
【国外流行的“中餐”,很多中国人根本不认识】相关文章:
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