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The basic formula appears to be: take the fattest, rankest pork you can get; cook it in a lot of oil with the sweetest mixture of canned fruits and sugar you can make; throw on a lot of MSG and cheap soy sauce; thicken the sauce to gluelike consistency; and serve it forth.The Cantonese regard the whole business as proof that Westerners are cultureless barbarians, but they cook it, and now even many Taiwan Chinese (having eaten Cantonese food only in cafes catering to American G.At that time the food was consumed primarily by the Chinese community.Chinese food became popular with young cosmopolitans in the 1920s because it was considered exotic.By the 1920s, Chinese restaurants dotted the American landscape, and one was as likely to find a chop suey' parlor in Kansas City as in New York or San Francisco, even though the typical menu in such places bore small resemblance to the foods the Chinese themselves ate.Many dishes were cloyingly sweetened with caramel and sugar, inundated with pineapple chunks and maraschino cherries, and fried in thick batters, while the ubiquitious flaming appetized platter called pu pu..first served as a gimmick by Victor Bergeron at his Trade Vic's Polynesian-American restaurants in Oakland and San Francisco.In the 1960s Polynesian theme restaurants and tiki bars were all the rage.While Chinese food was introduced to America in the mid-19th century, Vietnamese (Japanese, Thai, etc.) cuisine was generally unknown to mainstream American diners until the 1970s.

They were the first to establish Chinese restaurants ouside their own country and to make Chinese cooking known to the West.Perhaps more important to the success of the Chinese-American restaurant was its readiness to serve food at any and all hours and to pack it up and deliver it with dispatch, all at prices no other ethnic group could match.

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