I heard an old story. Foreign Chinese restaurants invited guests from China, and the waiter took care of the kitchen to "bring food to people", that is, to make a relatively authentic China taste; Foreigners take charge of "ghost eaters", make room for typical American Chinese food, and fool foreign devils. For example, barbecued pork is Cantonese roast meat, but barbecued pork with plum sauce is a ghost dish. Mongolian beef is a ghost dish, but sauce beef is a Cantonese dish. And don't order those chicken, corn soup, seafood and tofu soup. You'll regret it. Similarly, the old meat has been basically improved to suit the taste of ghosts, but the Hong Kong-style fried spareribs are authentic Cantonese cuisine, and the method is the same as that of the old meat, except that the dried pork prunes are replaced by spareribs, and a thick layer of batter will not be hung to fry them, so they are much more delicious.

The Hong Kong-style raw stir-fried bone I ate in the United States is similar to that in China, so this is the dish I ordered the most.

When it comes to fake Chinese food, Sichuan chicken is essential. After living for more than 20 years, I know for the first time that there is a kind of sauce called Sichuan sauce, and the chicken fried with Sichuan sauce is called Sichuan chicken. Friends in Sichuan, do you really want to vomit blood? What is Sichuan juice? It is a kind of sweet and sour sauce made from Thai sweet and spicy sauce. Don't ask me how I did it. I don't want to know. It's so sweet anyway.