![]() ![]() Indeed, use of the term “brunch” coincided closely with the introduction by Cantonese immigrants of dim sum. ![]() Some culinary Cognoscenti even credit Chinese immigrants from the Canton region for inspiring the notion of “brunch,” the portmanteau that combines breakfast and lunch into one large mid-morning meal (the Smithsonian posits other origins). Dim sum predates (by centuries) the small plate culinary traditions of other nations–tapas in Spain, stuzzichini in Italy, izakaya in Japan, for example–and like these small, shareable delights, it appeals to the spirit of adventurousness and variety. These Chinese people just happened to be living outside of the mother country.” So, There! Cruller Rice Noodle RollsĪnother Chinese tradition which has captivated American tastes is dim sum, a term commonly translated to “touch the heart.” Dim sum refers to small bite-sized dishes typically served in bamboo steamer baskets or on small plates. The bulk of them were created by Chinese people for Chinese people. In fact, some of us cheered an op-ed on CNN entitled “ American-Chinese food is real Chinese food,” in which Clarissa Wei lept up in impassioned defense of American-Chinese food: “ There’s nothing inauthentic about American-Chinese dishes. Many of us who perceive ourselves to be somewhat worldly are no longer so snobbish that we dismiss and diss “Americanized” Chinese dishes–most of which were invented by Chinese Americans. Some among us have made it a life’s quest to try every one of them. Accounts differ, but sources say there are anywhere from eight to fifty-eight distinct styles of Chinese cuisine. Today, thanks to a shrinking world and the electronic dissemination of information, most of us understand and enjoy the nuances and subtleties of Chinese cuisine–the peppercorns that make Sichuan dishes both incendiary and irresistible the ubiquitous chilies of Hunan cuisine used to enliven stewed, fried and pot-roasted dishes the crispy, stir-fried fresh of Shandong cuisine and dishes from all the styles of Chinese cuisine Tom Willis listed…and more. Some of us even believed Mongolian barbecue actually originated in Mongolia. ![]() We also had no idea how significantly Chinese dishes in China differed from those adapted to American tastes. It didn’t dawn on us that many Chinese dishes were “invented” to cater to American tastes. In our naivete, we also believed such favorites as crab Rangoon, orange chicken, chop suey and even the ubiquitous fortune cookie to have originated in China. That’s pretty much what most Americans believed even back in the 80s when that particular Jefferson’s episode aired…especially those of us who didn’t live in a populous, cosmopolitan city. Until that very moment I had no idea there were so many different styles of Chinese cuisine, wrongly believing there was only Chinese food period. Ever the gourmand, Tom asked what style of Chinese food George liked then proceeded to rattle off five different types of traditional Chinese cuisine available in the neighborhood: Mandarin, Sichuan, Hunan, Cantonese and Shandong. Knowing George had gone to a Chinese restaurant after work, his dutiful wife Weezy asked neighbor Tom Willis what Chinese restaurant George might have visited. Shortly after “ moving on up to the east side, to a deluxe apartment in the sky,” George Jefferson was uncharacteristically late returning home. IT Dim Sum Restaurant in Albuquerque’s Northeast Heights ![]()
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