Who is "General Cao"? (In fact, this dish was recently reported on the website of China People's Daily. Because of America! )。 What is "Yangon Crab"? (Burmese influenced China's cooking? It is another way). Neither of these two dishes is traditional Chinese food.
When it comes to fried noodles (Cantonese fried noodles), the waiter will think you are stingy. Beef with broccoli is a 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 it is often used in Chinese restaurants in Southeast Asia.
Traditional Chinese food does not use dairy products-cheese, cream or milk ... nor is it a surimi "crab" stick (there is no crab in it, only fish powder and a lot of starch). But sweet and sour vegetables and sesame oil are good choices-emperors in ancient China also ate them, especially sweet and sour fish.
In Britain and Western Europe, I usually choose the menu details of restaurants in China, the cosmetics of the diners (China is picky about food), and sometimes the race of the waiters, sponsorship-an empty restaurant nearby is a red flag during rush hours. Let's go!
This does not mean that restaurants should be bigger; I have had quite good Chinese food in a family restaurant-mom and brothers and sisters serve, while dad is in charge of the kitchen. This is real! But this is not the real problem. I pay more attention to the freshness of the ingredients, whether there is enough "pot black" (heat) in cooking, or overcooked food (if there are small black spots on the food, it means that the chef is careless or lazy and the pot is dirty), and the presentation of the dishes. It must be pleasing to the eye and look very delicious.
Another thing to know is the cooking style of China restaurants. If it's Sichuan or Hunan cuisine, prepare spicy dishes. I guess most restaurants in North America serve Cantonese food-usually sweet and light. Whatever they may be, forget about fortune cookie and order fresh fruit!
In this corner of the world, it is easy to find out the authenticity of Chinese restaurants, but it is very challenging in the west, especially for outsiders. You should know: those shops with roast pork strips, whole chicken and whole duck hanging in the glass window are authentic, and they are all made in Guangdong.
Some authentic dishes ...
Cantonese fried shrimp-when it's crispy and juicy, it's fresh!
Don't knock on spring rolls, it's a good start.
"Sweet and sour pork ribs" should not be soft, but crisp and chewy.
Sichuan Mapo Tofu-Sauce can't drown tofu.
Chicken and shrimp wonton appetizers should have enough stuffing.
Beijing roast duck is always a good meal!
If you really want fried noodles, you must ensure the balance of meat, vegetable and noodles.
Classic Sichuan kung pao chicken, with peanuts and dried peppers.