Real Or Fake Chinese Food?

When you first think about Chinese food, what will come to mind? General Tso’s Chicken in a white take-out container box? The fortune cookies you see at the cashier that no one will ever take? Before I came to Canada, I was always wondering why Sheldon and his friends were always eating Chinese food in small white boxes. And after the first few times my Canadian host family took me out for Chinese food, I realized there was a huge difference between Westernized Chinese food and the real Chinese food I grew up with. As a Toronto-based food photographer, I found this incredibly interesting. I will share some of my tips for photographing the restaurant owner who wants to improve their Chinese food campaign by adding a few authentic ingredients to the shot.

According to Gavin from China Highlights (https://www.chinahighlights.com/travelguide/chinesefood/authentic-chinese-food.htm), there are several reasons why authentic Chinese food and Chinese food overseas are so different. The main reason I believe is the taste between East and (west cultures. Kung Pao Chicken (Gong Bao Ji Ding in Mandarin) for example, is a spicy, stir-fried dish from the Sichuan region. There are many differences between the Sichuan and American versions. The Sichuan version is much spicier than the American version, according to Wikipedia, as it uses a mix of several chilis such as chilli peppers, Sichuan peppercorns, Facing Heaven Peppers and Seven Stars Peppers.

The Sichuan peppercorns bring a numbing-spicy “mala” flavour to the Kung Pao chicken and balance the heat of the chilis. In Western-style Kung Pao chicken, however, they usually stir-fry with fresh oranges or orange juice. The taste compares to the Sichuan version is sweeter and fresher. The Western version also adds many vegetables such as onions, bell pepper or carrots which are absent in the Chinese version. Therefore, I highly recommend the owners of Chinese restaurants and photographers include Sichuan peppercorns and Facing Heaven Peppers as a prop in their images as well as in their recipes.

Another reason why Western Chinese food is different than authentic Chinese food is both the cooking and serving methods are. During the long Chinese history, people learned that foods are safe to eat after it is fully cooked, and found a balance between keeping the food's flavor without overcooking it. Gavin points out that on the Chinese mainland, most Chinese food is boiled, steamed, braised, or baked, as opposed to stir-fried in most foreign Chinese restaurants. Deep-frying in oil, such as deep-fried chicken, isn't as common. Generally speaking, Chinese cuisine's prefers to stir fry lightly and quickly in little oil.

Lastly, the traditional to serve food is hot, therefore, it would be helpful to add some steam or smoke to showcase the food's temperature. It will be a visually stimulation for the viewers and make them want to taste the food even more.