That's the Bangladeshis fcuking up Indian cuisine in the UK. Saw this very informative BBC vid about why 'Indian' food in the UK isn't really Indian. eg Vindaloo is a Portuguese dish (Vin d'Alhos) introduced into India with simple ingredients like wine and garlic that marinate pork etc. In the UK Vindaloo is a greasy hot curry, nothing like the real Vindaloo of Goa, where the Portuguese ruled.

Many dishes on a menu in a British Indian restaurant you won’t find anywhere in India

@@HFC786 Like what?

Wow thats the next rabbit hole of truth I will drop in after.

Fun fact: Americans changed Pizza a lot to the point italians refuse to acknowledge many types of american pizza as real pizza and the restaurants called 'wiener schnitzel' hinting at a german dish doesn’t serve any german food at all, not even wiener schnitzel. Plus mac n cheese americans eat is not italian either.

How is european-japanese food like?

Japanese restaurants in the West are very different depending on the country. I’m French and was horrified when I discovered that Japanese restaurants in North America have sushi with "spicy mayo". Our restaurants aren’t authentic either but in a different way. They’ll have miso soup, sushi, teriyaki and gyoza usually.

They probably dont deliberately modify. Because Europeans strive for authenticity. Lack of ingridients us just accidental modification.

@@augth its easy to have authentic Japanese restaurants in rich countries. Even in philippines 5 star hotels have real Japanese food

europe already eat sushi as old as 16 century tho

The adaptation may just be accidental. As for sushi, Japan. It is allowed to be reinvented because ZEN encourages reinvention. So authentic Sushi is sushi that was reinvented. But some food are not allowed to tamper with. No one in the west needs fake teriyaki, when the ingridients for the dish are readily available.

Indian food I find interesting because there's so many different takes on it throughout the world. Like South Africa and the Caribbean have interesting takes on Indian food.

What? What do you mean by "authentic sushi is sushi that was reinvented". Sushi is supposed to be fermented soured rice with fish and still is known as that, but adopted the term "narezushi" in modern times. The current modern "Sushi" is 100% a adaptation of narezushi, not a revinvention. It even adopted its original name. Modern "sushi" isn't even as old as people think and only about a century old with many popular staples being younger than that, like salmon, sea urchin, and even Tuna. It has roots towards when Japan evolved technologically and innovations in fishing, food storage, safer processing and preparations. The original sushi was fermenting fish in salt and rice. This is what gave the sour properties in the rice. The product was meant to be stored food for the winter days where fishing, farming and food in general was hard to come by. They adapted it, by infusing a vinegar base brine into the rice and using fresh fish. The dish was intended to be a adapted version of the original sushi using more available technology and gathered knowledge for the key reason of "Trying to get the Japanese public to eat new types of dishes". The west 100% reinvented modern sushi by using completely different ingredients and not focusing on the soured rice aspect. Also... what do you mean by zen encourages reinvention. Last I remember, Japanese Zen focuses on a state of perfection not reinvention. So no clue where you got that idea from. @@eduardochavacano

@@eduardochavacano Actually, sushi is supposed to be eaten by hand, even _nigiri_ sushi. Holding a piece of _nigiri_ by hand would shock Westerners but that was the norm in Japan until (arguably) after World War II.

I almost always prefer Nigirizushi (Yes, that's how it's supposed to be written) more than the Maki, but I will take some maki style sushi. The reason is very simple: Eating a piece of Nigiri Salmon or Tuna in the way that the food was supposed to be handled blows the minds of many people. If done properly, the rice will never crumble when the sushi is properly dipped and the eating experience becomes enhanced by tasting the item presented on top first. I still have yet to have a Gunkan or Maki style of sushi that makes full use of this eating habit.

Hopefully Jennifer found out it was a Hunan chef who fled to Taiwan and then NYC (like a bunch of Chinese) who invented General Tso. It's just a modern dish, really. Not 100 years old or older. Just like pho is actually a modern noodle dish in Vietnam. Anyway, I don't recall seeing it in China but I have had it at a Hunanese restaurant in Taipei roughly 3 years ago with my Taiwanese colleagues, not in this video link here. kzfaq.info/get/bejne/o7STqqx0p6iRdIU.html There's nothing particular about General Tso since it uses the same ingredients for Chinese dishes, even in America.

I watched a PBS documentary on chinese restaurants in Canada. There were people telling us about getting Chow Mein burgers in the 1940s and 50s etc. Never heard of those in America. At least here in Oregon.

So a Thai version of an American version of Chinese fried rice

@@curtisthomas2670 it’s a dish which is fried rice mixed with ketchup, raisins, green peas, and carrots. And also served with sunny side up egg, fried chicken, sausages, and ham. You can check the channel called “OTR Food & History”, it’s well documented there.

In China there is a popular dish called "New Orleans Chicken" that has absolutely nothing to do with New Orleans.

​@@curtisthomas2670 Thailand has its own fried rice recipe. Chinese fried rice is more oily.

Is there any difference between British Chinese Takeaway and Chinese American Food

@@mylesjude233 yes! its actually quite different. watch people get these takeaways online. they have curry sauce and all :)

​@@mylesjude233bro there was a whole TikTok argument a few months ago between Americans and Brits about which Chinese food is better. It even made the news!

@@chilliam00 I heard of it, but what does british chinese food that differentiates it from American Chinese

British Chinese food is totally different from American Chinese food. We don't have General Tso's, chop suey, egg rolls or many of the other dishes. We do have a lot of stir fried rice and noodle dishes, cantonese soups, spring rolls, prawn toast, dim sum, etc, as well as Chinese food from mainland China.

I from M'sia The Chinese food here has well blended with the locals which is also very unique & spicy Most foreigners loved it including the Chinese from mainland China.

India also has a popular “Chinese restaurant” dish called American Chopsuey. I am sure it isn’t available either in America or in China.

Probably because it was actually Chinese Indonesian food.

It is as American in culture as Burgers, Fries, and Pizza. There's definitely a loose basis of these dishes from their country of origin, but all have become iconic American dishes. The Hamburger is based off of the Hamburg Steak, which is a German dish. But the Hamburger is not a German dish by any stretch (In fact, the Salisbury steak is more reminiscent to a Hamburg Steak). Fries were originally conceived in Spain in the late 17th Century, but popularized in 18th Century Francophone Europe, where the enlightenment allowed for the spread of this dish to flourish. It is known to have the most disputed origin of the modern dish, between Wallonia (Modern-Day Belgium) and France. Though this dish is available in France and Belgium, this dish is paired popularly with steak in France, or mayonnaise in Belgium. In the US today, there are a variety of dishes that serve fries. You do indeed have the dish a la carte like in many parts of the world, but the dish can also be served with ketchup, or topped with a variety of items. A popular item in the US, Animal Fries (From California), which is topped with American cheese, burger sauce, grilled onions, and optionally chopped chiles. Kimchi Fries, Chili Cheese Fries, Loaded Fries, and Dirty Fries are also popular menu items. Pizza on the other hand is... mixed. There are some pizzas that represent the Italian counterparts such as Margherita and Cheese (The Italians would call it Quattro Frommagio/Four Cheese). But Pepperoni Pizza is uniquely American (Pepperoni in Italian means small pepper). Deep Dish has Sicilian Roots but is 100% an American pizza with the opulence of Excess, American industry and the Chicago meatpacking plants. BBQ Chicken Pizza is also uniquely a Los Angeles invention (with influence from other American cuisines), and so is serving pizza with breadsticks, ranch and buffalo wings. Even stuffed crust pizza is American. So while the cuisine is not entirely "American", the cultural impact is certainly far more American than it is Chinese. Certainly media impacts are felt, such as Jackie Chan in Rush Hour or Seinfeld with a scene of eating at a Chinese spot during Christmas because all of the other spots are closed in New York. As for the dishes in question, certainly you have the occasional Orange Chicken (which does not actually have a Cantonese equivalent and in it's popular form is actually an American invention from a chef at Panda Express as the dish is of Hunan origin with influences from General Tso's Chicken), Crab Rangoon (Invented by an Asian-American, as cream cheese is not in any traditional Cantonese, let alone Chinese dishes that I know of. Even the namesake of the dish is referencing Yangyon in Myanmar and not China), and General Tso's Chicken (Which also has roots in Hunan cooking and not Cantonese, but is considered far more American than Chinese). Two of the bestsellers at Panda Express (The premiere American Chinese fast food joint) are indeed not Cantonese dishes. But there's the Chow Mein (which has a counterparts all over Asia), Fried Rice (Which has counterparts from all over Asia), and Pot Stickers/Dumplings (Also has counterparts in East Asia). In many ways, these are in fact not all loosely based off of Cantonese dishes, but rather the dishes cater themselves to the local palate where Cantonese people were the historically dominant Chinese group.

Peanut butter / canned corn / pizza / hot dogs / pancakes / burgers/ BIG / apple pie come to mind as an Englishman. I can only assume I'm missing some actual local foods and drinks like sweet tea?

This isn't even true though. The issue is that the usual suspects of Cantonese food (or other southern regions) are more challenging, whereas something like Dongbei food would be much easier to accept. When sausages in Harbin resemble kielbasa, it's imminently easier to bridge palate gaps. Sadly, the issue is that northern Chinese rarely immigrate over, and so not only there is very little chance of experiencing northern Chinese food in the US, people also associate "real Chinese food" strictly with a few select southern regions. Honestly it should be pretty shocking how it's nearly impossible to find Lu cuisine anywhere in the US, even though it was the dominant court style for the previous 200-300 years. Case in point, I've heard very few people turn up their noses at Beijing roast duck.

at a thrift shop in Tokyo lol

Defenitly thai, as the thai government helps pay for restaurants as a way of creating culinary tourism. Considering how many tourists go to Thailand I would say it is a huge success.

So true, China is a huge country with a huge population. Certain dishes are sometimes small regional dishes so it doesn't mean that every Chinese knows about its existence. For instance, in Singapore and Malaysia, there is a popular dish hailed from people originated from Fujian - Popiah (薄饼) which is very much like spring roll. It is basically a medley of cooked vegetables (mainly carrots, cabbage, green beans and jicama (optional) with other condiments wrapped in a thin rice crepe roll. It isn't fried but freshly wrapped and eaten much like a burrito. I would say many who aren't from that region wouldn't know about it! But thanks to the internet now, you can search it up and look for images or even YT videos on it.

As an Asian who has lived in US, I do think there is a distinct difference between egg roll and spring roll. The American egg roll, while it is a derivative of Asian spring roll, does not seem to exist here in Asia or at least I have not yet encountered something similar here so far. It is also evident when we examine the origin of the manufacturers: if you look at the frozen skins/wrappers for egg rolls and spring rolls available in Asian supermarkets in US, the egg roll wrappers are mainly made in US (and typically have brand names similar to American Chinese restaurants, with some even using the faux Chinese fonts), while the spring roll wrappers are mainly made in Asia.

Bullshiet where's your source?

@@helltrigger87 Type "Guangzhou eat rats" into youtube or google. I mentioned it in my comment.

Providing a source means you actually provide proof of what your claim, not "oh I heard some bullshit on the internet go find it yourself 🥴"

@@helltrigger87 www.youtube.com/ watch?v=xhIurJKzhLM&t=17s&ab_channel=APArchive Any remove the space if the link did not work.

Spring Rolls don't use the rice paper from what I've eaten, usually fried batter,it is definitely a Chinese invention but I don't know if the Vietnamese came up with the idea for rolls before Chinese,I would assume it was Chinese as the Vietnamese often took aspects of Chinese culture into their own.

@@justinarzola4584 Yes, the Vietnamese culture was heavily influenced by the Chinese culture, as with many others including the USA, because the Chinese culture is one of the most influential cultures in the world. But regarding cuisine, I don't think it's the case as I think Vietnamese cuisine is very unique and influence might have been more of a two-way street than one way. Personally, I think Vietnamese are better cooks and so my guess is the Chinese might've taken some inspirations, especially by the southern part of China where most Cantonese live. Cantonese and Vietnamese share a lot of similarities in language, culture, etc.

@@mimimarcus I don't really see any influence in Cantonese rolls to the Vietnamese style( look very different and maybe prepared different)though your definitely right about the Cantonese and Vietnamese sharing some culture.

That’s because you were born in the 90s. Chop suey was more of a thing in the 1950s

It is Chinese, probably 95% of it. I used to grow up in one "America-Chinese restaurant." Now I work in Asia working for an Asian factory that serves "America-Chinese" food to Chinese workers, cooked by Chinese chefs. Most people like to say that sweet-sour-pork for example is Americanized. Or the hot-sour soup. Or the egg-roll. Such and such. You can get the hot-sour soup at a food stall in taichung, taiwan; and sweet-sour-pork at a Cantonese restaurant in Taipei, Taiwan. The egg-roll (or lumpia in Taiwanese or lunbing in Mandarin as written on the poster) was being promoted by a vegan restaurant a few months ago behind the alley where I live. Don't listen to anyone else including Chinese or Taiwanese themselves. They tend to only eat sichuanese, hunanese, or northern Chinese food and ignore the other variety of cuisines in China and Taiwan.