04 May 2023 , 15:43
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British foodies have come out in droves this week to defend their beloved Chinese takeaway choices after Americans began mocking popular English Friday night picks such as salt and pepper chicken and chicken chow mein.
A number of British people just couldn't understand it when American people began slating Chinese takeaways in the UK, with the dishes they were criticising online looking perfectly delicious.
One American took issue with curry sauce being included in an order, while others weren't sure about the popular side dish, chicken balls.
Now an Asian food expert has explained why exactly English and American takeaway lovers have learned to expect very different things from their weekend Chinese feast, taking a look back through the history books.
The British Chinese takeaway dates right back to the 19th century (Stock Photo) (Getty Images)Speaking out on this topic is Ruiz Asri, who runs the popular food blog and media site Honest Food Talks alongside partner Victoria Yap.
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Originally from Malaysia, lifelong foodie Ruiz has made it his "mission" to share the many "wonders" of Asian cuisine with the rest of the world and loves trying out contemporary twists on traditional recipes.
This, of course, requires Ruiz to have an in-depth knowledge of popular food as well as an understanding of how old favourites can change and adapt when introduced to new markets.
On the subject of Chinese takeaways, Ruiz told the Mirror: "The history of a Chinese takeaway in the UK can be traced back to the late 19th and early 20th centuries when Chinese immigrants began arriving in the country.
"The majority of the early Chinese immigrants were seamen from southern China, primarily from the Guangdong province.
"Many of them were drawn to the port cities of Liverpool and London, where they opened small, family-run eateries known as 'chop suey houses' to provide other immigrants with a taste of home and create a sense of community in their new home."
Chinese takeaways in the UK began to really kick off in the 1950s and 1960s (Getty Images/Image Source)Initially, chop suey houses were built to cater specifically to the Chinese community, but it wasn't long before other members of the British public wanted to have a try for themselves.
The cuisine began to really take off in the UK in the 1950s and 1960s and would go on to British food culture forever.
Ruiz continued: "As more immigrants arrived, the number of establishments increased which led to the modern version of the Chinese takeaway.
"Many of these establishments began offering a fusion of Chinese and British flavours to appeal to their new customers which is where we are at today."
American Chinese food may be a bit 'bolder' and 'spicier' in taste (Getty Images)According to Ruiz, we can see a similar story in the US, where immigrants putting down roots in an area would introduce locals to new, tasty dishes.
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With different available ingredients, however, as well as varying tastes to appeal to, the US Chinese takeaway ultimately took quite a different shape to the one we Brits enjoy to this day.
Ruiz explained: "American Chinese food often features bolder, spicier flavours, drawing influences from a broader range of Chinese regional cuisines, such as Szechuan and Hunan.
"Americans also tend to have larger portions and dishes containing crab as there are many freshwater opportunities across the country."
British Chinese dishes will often have more 'fruity elements' (Stock Photo) (Getty Images)He added: "British Chinese takeaways commonly use sauces like oyster sauce, hoisin sauce, curry sauce, and black bean sauce, while American Chinese takeaways frequently use soy sauce, garlic, and ginger.
"Additionally, British Chinese dishes often incorporate fruity elements like pineapple and lychee, while American Chinese dishes lean more towards spicy and savoury profiles.
"Long story short, the differences between the two cultures can be attributed to immigration patterns, cultural tastes, available ingredients, and regional differences."
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