It’s often a joke that what Americans think of as Chinese food is totally our own making, and cooks and diners in China would find them completely foreign (like chop suey – what the hell is that? is that?). But somewhere along the line, Chinese food has been adapted from our Asian immigrants, Americanized, and has become very popular, not only for take-out, but also buffet and table-top. Many dishes are served with white, brown or plain fried rice. Let’s review our most popular:

Low sum: bite-sized dumplings stuffed with vegetables or meat, a predominantly Cantonese preparation not always available in many restaurants; can also be presented in the form of small tasting dishes, according to the menu and the desire of the cook;