Along with tracing the origin and rise in popularity of one of the most well-known “Chinese” dishes in the United States, “The Search for General Tso” documents the struggles of Chinese-American restaurant workers and the circumstances that altered their approach to the restaurant business.
By questioning people both in America and China, the documentary crew reveals the extent to which General Tso’s Chicken has become ubiquitous in the U.S. while it has remained relatively unheard of in its supposed country of origin. But while Americans are familiar with the dish, many mispronounce its name while many more have no idea who General Tso was. Through the accounts of historians, a journalist, and even a descendant of General Tso, the audience …show more content…
extended to their unfamiliar foods, Chinese restaurant owners learned to adapt their recipes to the Western taste. A Louisiana restaurant offers dishes that cater to the local taste, such as Chinese Gumbo and Schezuan alligator. Leong’s restaurant was bombed prior to opening, but then was loved by the public because the chef served comfort food very similar to their traditional fare, like deep-fried peanut butter egg roles. After President Nixon visited China in 1972 and Americans witnessed him enjoying a Chinese banquet on television, the demand for Chinese food surged in the States. General Tso’s Chicken was introduced during this “golden age of fine dining in the United States,” and its combination of sweet and savory flavors prompted its rapid acceptance. Although Chef Weng introduced the dish to Americans, Chef Peng created General Tso’s Chicken in 1955 using inspirations of the sour and hot flavors of his home province of Hunan. Unfortunately, while Peng boosted the popularity of the food even further after cooking it live on an Eyewitness News special—prompting over 1000 requests for the recipe—he was ultimately viewed as an imitator rather than …show more content…
One of the common greetings among Asians even translates to “have you eaten yet?” Understanding the value placed on food allows for greater understanding of Asian culture as a whole, and perhaps explains in part the importance of authenticity. While from one perspective, the altering of traditional Chinese cuisine to match American preferences could be seen as an insult to, and misrepresentation of, their traditions, the modifications could also be seen as an inevitable and harmless development. Someone points out that even in China, Chinese food is constantly changing. One woman in the documentary says of her Mexican-Chinese restaurant, “We’re not authentic Chinese, and we’re not authentic Mexican. And isn’t that American?” The film poses the question of the existence of authenticity, a subject that I had never given much consideration. The sentiments expressed in “The Search for General Tso” conflict with Wang’s opinion expressed in “Learning from Los Kogi Angeles: A Taco Truck and its City” that the fusion of different cultures’ culinary traditions can potentially mask the intolerance some people have for people of other groups. He wonders whether such blends could damage, or at least hinder, progress in cross-cultural
By questioning people both in America and China, the documentary crew reveals the extent to which General Tso’s Chicken has become ubiquitous in the U.S. while it has remained relatively unheard of in its supposed country of origin. But while Americans are familiar with the dish, many mispronounce its name while many more have no idea who General Tso was. Through the accounts of historians, a journalist, and even a descendant of General Tso, the audience …show more content…
extended to their unfamiliar foods, Chinese restaurant owners learned to adapt their recipes to the Western taste. A Louisiana restaurant offers dishes that cater to the local taste, such as Chinese Gumbo and Schezuan alligator. Leong’s restaurant was bombed prior to opening, but then was loved by the public because the chef served comfort food very similar to their traditional fare, like deep-fried peanut butter egg roles. After President Nixon visited China in 1972 and Americans witnessed him enjoying a Chinese banquet on television, the demand for Chinese food surged in the States. General Tso’s Chicken was introduced during this “golden age of fine dining in the United States,” and its combination of sweet and savory flavors prompted its rapid acceptance. Although Chef Weng introduced the dish to Americans, Chef Peng created General Tso’s Chicken in 1955 using inspirations of the sour and hot flavors of his home province of Hunan. Unfortunately, while Peng boosted the popularity of the food even further after cooking it live on an Eyewitness News special—prompting over 1000 requests for the recipe—he was ultimately viewed as an imitator rather than …show more content…
One of the common greetings among Asians even translates to “have you eaten yet?” Understanding the value placed on food allows for greater understanding of Asian culture as a whole, and perhaps explains in part the importance of authenticity. While from one perspective, the altering of traditional Chinese cuisine to match American preferences could be seen as an insult to, and misrepresentation of, their traditions, the modifications could also be seen as an inevitable and harmless development. Someone points out that even in China, Chinese food is constantly changing. One woman in the documentary says of her Mexican-Chinese restaurant, “We’re not authentic Chinese, and we’re not authentic Mexican. And isn’t that American?” The film poses the question of the existence of authenticity, a subject that I had never given much consideration. The sentiments expressed in “The Search for General Tso” conflict with Wang’s opinion expressed in “Learning from Los Kogi Angeles: A Taco Truck and its City” that the fusion of different cultures’ culinary traditions can potentially mask the intolerance some people have for people of other groups. He wonders whether such blends could damage, or at least hinder, progress in cross-cultural