Early Chinese restaurants were all "passed down" by the cooking methods of amateur old overseas Chinese. Up to now, young and middle-aged people in the industry, in their words, wash cow dung on their feet and get on the plane in China, and pick up a frying spoon as a chef in the United States. My friend's relatives run such a Chinese restaurant. One of the chefs has been working for 16 years, and he doesn't know the technical terms and can't speak. He called sweet and sour water, thick soup and soy sauce emperor sweet and sour water, white juice and black juice! At dinner, I asked the chef what this spicy diced chicken was and why it was fried with sesame seeds. The chef said that this is Sichuan food, called "spicy diced chicken". How can it be called spicy without sesame seeds? I almost fainted and lost my appetite after listening to it!

I also asked my boss what "fried rice in our building" was on the menu, and he said the contents were called "fried rice in our building". The boss looked at me with a puzzled face and asked, is there any problem? Many Chinese restaurants do this. I said that many Chinese restaurants do have this dish. Your recipe is based on other restaurants, right? He said that it is normal for the same industry to copy recipes from each other. I just smiled and didn't answer. Under the boss's repeated questioning, I said that the so-called "Ben Lou" refers to the name of the restaurant "Xxlou", and its special fried rice is called "Ben Lou fried rice". But many restaurants, including yours, are not called "XX Building".

Among the dishes, the practice of frying pigs, cows, chickens and shrimps together is unheard of by domestic chefs. Including "Beijing chicken" that Beijingers have never seen, "Sichuan chicken" that Sichuanese have never eaten, and "Mongolian beef" in the Guangdong special set meal, it is also called "American Chinese food". In fact, the evaluation in the industry is simply dirty, but foreigners don't understand it. Take Cantonese cuisine as an example. Basically, professional chefs in Guangzhou and Hong Kong do better. This is not discrimination, it is a fact.