Who is "General Cao"? (In fact, the China People's Daily website recently reported on this dish. Thanks to the United States!). What is "Rangoon Crab"? (Burmese influenced Chinese cooking? It's another way). Neither dish is traditional Chinese.
When it comes to chow mein (Cantonese fried noodles), the waiter will think you are stingy. "Beef with broccoli" is one possible choice. In the West, they often use baking soda to tenderize meat (hate this!). Western broccoli is not a traditional vegetable in China, but is often used in Chinese restaurants in Southeast Asia. Traditional Chinese food uses neither dairy products - cheese, cream or milk... nor surimi "crab" sticks (no crab in them, just fishmeal and lots of starch). But sweet and sour vegetables and sesame oil are both good choices—and ancient Chinese emperors ate them, especially sweet and sour fish.
In the UK, Western Europe I usually choose to go to Chinese restaurants for the details of the menu, the makeup of the dining crowd (Chinese picky food), sometimes the ethnicity of the waiters, patronage - a nearby empty restaurant during peak hours is a red flag. Let's go!
This doesn't mean restaurants should get bigger; I've had pretty good Chinese food in family-style restaurants - mom and siblings serving and dad in charge of the kitchen. It's true! But that's not the real question. I'm more particular about the freshness of the ingredients, whether the stir-fry has enough "wok black" (heat) or whether the food is overcooked (if there are small black spots on the food, it means the cook is careless or lazy and the pot is dirty), and the presentation of the dish . It must be pleasing to the eye and look delicious.
Another thing to know is the cooking style in Chinese restaurants. If it's Sichuan or Hunan cuisine, prepare spicy dishes. I guess most restaurants in North America serve Cantonese food - generally sweet and bland. Whatever they may be, forget the fortune cookies and order fresh fruit!
In this corner of the world, figuring out the authenticity of a Chinese restaurant is easy, but in the West it can be challenging, especially to outsiders For pedestrians. You need to know: Those shops with strips of roasted pork, whole chickens and whole ducks hanging in the glass windows are authentic, and they are all Cantonese.
Some authentic dishes...
Cantonese stir-fried shrimp - when it's crispy and juicy, it's fresh!
Don't knock the spring rolls; A good start.
"Sweet and Sour Pork Ribs" should not be soft and soft, but crispy and chewy.
Sichuan Mapo Tofu - the sauce should not overwhelm the tofu.
The chicken and shrimp ravioli appetizer should have plenty of fillings.
Peking duck is always a great meal!
If you really want fried noodles, be sure to get the meat-vegetarian-noodle balance.
Classic Sichuan Kung Pao Chicken with peanuts and dried chili peppers.