In the eyes of foreigners, Chinese food is amazing, with dozens of ways to prepare it, including grilling, deep-frying, stewing, boiling and smoking. Moreover, China makes food with the presence of something called thickening, which is not found in other countries. There are also some foreign dishes that bear the name of Chinese food but are far from it.

Zuo Zongtang Chicken: It is a sweet and sour American dish made by deep-frying chicken pieces of meat and coating them with a Western-style sweet sauce, although the name of the Chinese historical figure Zuo Zongtang is used in the dish's name. But in fact, this dish is not a qualified Chinese dish, the authentic Zuo Zongtang chicken is full of rich soy sauce flavor, the dish was invented by the Chinese Taiwanese Hunan cuisine chef Peng Changgui, the sweet and sour taste of Zuo Zongtang chicken is a change to adapt to the taste of Americans.

Beef and broccoli stir-fry: sounds like a Chinese dish, but in fact, its practice is actually a standard American cuisine, the so-called "fried" is only in the cooked meat poured on the soup, while the broccoli is raw, I do not know what the Americans so for the I don't know what Americans mean by "stir-fry". The Chinese version of the broccoli fried beef I believe we should know how to do, which uses the thickening of this production method.

Li Hongzhang Hash: I don't know if there is a prototype of this dish in China, but in the United States, this dish has been popular for a long time, and the practice is very simple, that is, leftovers are stir-fried over high heat, and then a fried egg is added to the scrambled leftovers. The practice is indeed very simple, and I don't think there is anything new, I wonder what it can be popular for more than a hundred years rely on, is it rely on leftovers?

Sweet and Sour Goulash, Sweet and Sour Goulash Chicken: all the same flavor, just a different type of meat, both sweet and sour flavored, both get the meat cooked and then poured with sweet and sour seasoning sauce.