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Favorite Americanized-Chinese dishes??

Well, we just had an office meeting catered by a local "Chinese" joint. Typical stuff of sweet-and-sour that and orange-chicken this, kung-pao whatever ...

But I digress.

I am curious if you have a favorite Americanized-Chinese dish in the vein of Broccoli Beef, Pepper Steak, Orange Chicken, Slippery Shrimp, Kung-Poa Beef, Moo Shu Pork, etc.

I think my favorite of this crass bunch has to be the Orange Chicken.

It's sort of an ingenious dish. It combines the qualities of chicken nuggets and sweet/tangy sauce all into one dish so as to eliminate the interim, and sometimes messy, step of dipping.

You?

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  1. New York-style egg rolls. We used to make them in our restaurant. They were delicious!

    2 Replies
    1. re: raytamsgv

      I don't know NY style egg rolls (but love egg rolls!). What did you put in them?

      1. re: morebubbles

        According to other chowhounds, they are the big fat egg rolls (about six inches long and 2 inch diameter) with celery, chicken, and pork inside. They are dipped in beaten eggs and then rolled in flour. Then you steam them to cook the skin before you fry them.

    2. Sweet and Sour Chicken: "it reminds me of my youth"

      1. How about the poster child of Americanized-Chinese food, Chop Suey. I was introduced to it by my high school cafeteria, speaking of "youth".

        1 Reply
        1. re: J T

          I'm in the chop suey camp as well. First tried it as the result of looking at an old Edward Hopper painting of two women eating chop suey. It's usually the cheapest and most filling thing on the menu.

          I'm also big on the "House Special Soup." Beef, chicken, pork, shrimp, and vegetables in a rich broth. Simple and filling.

        2. Pressed duck (which some call 'almond duck'). My father, an Orson Welles-type fellow in size and appetites, would order it as his secret/second lunch (in his wife's absence) with myself as the only witness. Very difficult to find in Los Angeles in 2006.

          4 Replies
          1. re: silence9

            I agree. If you ever hear of it in the LA/OC area please post. I miss that stuff.

            1. re: wendy8869

              You can get it as Almond Duck at Trader Vic's in Beverly Hills. Strange but tasty. Not cheap.

              1. re: wendy8869

                They have it at the New Formosa Cafe in Boyle Heights on Cesar Chavez near Soto. Great tasting nostalgic food from the 50's and 60's.

              2. re: silence9

                As my farewell to holiday dietary indescretion for 2007, I enjoyed a big order of wor shu op ("pressed duck") last night. It is delicious, decadent and reserved for rare, special "by myself" cravings (it's a dish I don't want to share). I finished it off this morning for breakfast.

                A small Chinese restaurant (Lin Garden) here in Temple Terrace, FL (Tampa, FL) makes it several times a week, It's delicious, thick slices of boneless duck, deep fried, covered with toasted, sliced almonds and served on a bed of crispy lettuce. A generous side of a rich, creamy yellowish/brown sauce (not sweet) is served alongside.

                This is the sort of "Chinese" dish that satisfies a certain spot in my tummy other foods don't quite hit. Definitely comfort food.

                This post has me thinking that maybe I'll postpone my return to prudent eating one more day and have another order tonight! My cardiologist would not be amused.

                P.S. This "Chinese" dish should not be confused with the French "Le canard à la presse" as served at La Tour d'Argent. There is no special press required to prepare Wor shu op.

              3. I'll have to go with Moo-shu Pork. Everytime I see this on the menu (which is quite often), my knees buckle and I have to order it. I especially like the places that serve this in real moo-sho wrapping which is paper thin. A lot of establishments serve it in tortilla's, which is much too doughy for my taste.

                3 Replies
                1. re: Waysic

                  Yup, "authentic" moo-shu pork has to come with paper thin rice wrappers that should be translucent.

                  1. re: ipsedixit

                    My vote goes for Moo Shu Pork as well. It is - hands down - the king of Americanized Chinese cuisine.

                    --So many wonderful contrasting flavors and textures: thin blanket-like wrapper, earthy hoisin, vegetal green onion, crunchy cabbage, supple egg, and rich pork. What more could you ask for in a dish. Points go automatically to anything that you can wrap up burrito style.

                    1. re: kare_raisu

                      There was a place here that made THE best moo shu, with fresh bamboo shoots and water chestuts, a little spinach in the mxiture, and, instead of mixing the scrambled egg into the mix, they placed the thinnest egg crepe over the top. It was delicious. I miss that place.