When authentic Chinese cuisines reach our shores, we can expect a revolution in ingredients and styles that will change the way we prepare food for years to come.
. . .
So, we welcome Chinese chefs to share their authentic cuisines with us. American palates, unlike those of previous generations, are ready for the real stuff.

“Eating Beyond Sichuan,” by Nina Zagat and Tim Zagat, The New York Times,
No way this will happen because Americans will have much difficulty to acquire the Chinese palate. For example, the Chinese appreciate the texture of the jelly fish, pig’s stomach, beef tripe … Americans will vomit. I have seen Americans at wedding banquets pushing away a bowl of shark’s fin soup. What a bloody waste. They have no idea.
Also see

• “Swallowing Clouds”
• “Excellent Sichuan Food – Upper East Side“

Post by Peter