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Explore and post:

1. What are the myths about Chinese food?

2. How can we challenge these stereotypes and misconceptions to promote a more accurate and respectful understanding of this rich and diverse culinary tradition?

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1. Chinese dishes come from one place

With more than 1.35 billion people in China, there’s the misconception all Chinese food originates from one area. In fact Chinese food is prepared differently all across China – different regions differ in availability of ingredients and cooking styles.

2. Everything MSG

Popular Chinese dishes include: sweet and sour pork with artificial tomato sauce, battered lemon chicken and black pepper chicken.

In reality not all Chinese dishes are battered, crispy and saucy. In reality many Chinese dishes are prepared with the minimal MSG, minimal sodium and fresh ingredients.

3. All spicy dishes

All spice and everything hot and nice is not every Chinese dish. There are classic spicy Chinese dishes such as kung pao chicken and ma po tofu. Then there are also classic non-spicy dishes such as egg fried rice and Peking duck.

The latter dishes were some of my favourite dishes growing up and don’t just taste just hot, hot and more hot.

4. All about rice and noodles

Rice is a staple in Chinese cuisine. Some of my Chinese friends say they ‘don’t feel right’ if they don’t eat rice or noodles for a few days.

However rice and noodles are taking a backseat as hybrid Chinese cuisine is becoming more popular today. Think Korean Chinese and Indian Chinese hybrid dishes. These Asian fusion dishes are often standalone dishes and aren’t served with rice or noodles.

5. Chinese people eat everything

In recent times not everyone in China eats dog, cat and monkey brains. Not every living organism is seen as source of sustenance here.

There are more and more vocal campaigns against the annual Yulin Meat Festival where thousands of dogs are consumed. China also has an increasing number of families that own pets and keen on pet services.

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One assumption is that all Chinese Dishes use soy sauce. While soy sauce is used in a lot of Chinese cuisines there are eight major regions with different cuisines. Soy sauce is a common ingredient but other ingredients such as vinegar, cooking wine, and chili sauces are also very popular.

We can challenge this misconception by educating other people and making sure that they know the truth behind this myth.

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1. All Chinese food is stir-fried. Most people assume this because of the convenience of takeout, but a trip to an authentic restaurant is a way to resolve this. There are multiple ways of preparing Chinese dishes such as hot pot, a boiling broth in a clay pot with vegetables and meat that are cooked quickly. Dishes like xiaolongbao and dim sum are small bites of food steamed in small bamboo baskets before being served.

2. All Chinese food is spicy. With multiple different regions in China, not all of them have spicy food as the staple of their identity. Regions such as Fujian, Anhui, Jiangsu, Shandong, and Zhejiang feature mainly mild flavor profiles. However, the Hunan and Sichuan regions are known for their chili pepper kick.

3. All Chinese dishes require soy sauce. There are multiple different regions in China and all of them have different characteristics as to how they season their food. Some may use soy sauce while others use chilies and peppercorns as the main flavor profile. However, soy sauce often works in cohesion with soybean paste, vinegar, cooking wine, and chili sauces.

4. MSG is bad for you. There's absolutely no evidence to link MSG with negative health effects. The U.S. Food & Drug Administration organized an independent inquiry into the substance in the '90s and classified MSG as "generally recognized as safe" in food. So what's triggered the misinformation? The issue started to be debated after pediatrician Dr. Ho Man Kwok wrote a letter complaining of numbness after eating American Chinese food. The letter was published in the New England Journal of Medicine in 1968 and pointed to MSG as the culprit (per Inverse). Despite the lack of credible evidence, the idea was supported by some medical professionals and over the years has been afforded a degree of legitimacy.

We can challenge these misconceptions by encouraging people to eat at authentic Chinese restaurants. This will help clear up a few myths and open their eyes to a more accurate representation of Chinese cuisine.

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Myth 1: Fortune Cookies are Chinese

Fortune cookies are thought to be a sweet Chinese treat created long ago. Turns out that the cookies were influenced by a Japanese pastry called a “Tsujiura Senbei” (fortune cookie) or “Omikuji Senbei” (written fortune cracker). A Japanese American baker was the main supplier of fortune cookies until WW2 when Chinese Americans took over the creation of the fortune cookies and changed certain aspects of them (writing on the inside) (no miso on the cookie).

Myth 2: Broccoli is traditional to China

Broccoli is common in many Chinese dishes in America but is uncommon in China. China has its own type of broccoli called “kai-lan, gai-lan” or “Chinese Kale”. This type of vegetable was hard to find in America so Chinese immigrants used broccoli as a substitute in meals.

Myth 3: All Chinese dishes require soy sauce

Many American Chinese dishes contain and are cooked with soy sauce. In China, only some regions cook with the sauce while others cook with vinegar, cooking wine, chili sauces, and soybean paste.

How can we challenge these stereotypes?

Learn: Learn the differences between how traditional Chinese meals are made versus how America has Americanized Chinese food and culture. Ask the people around you to learn more. Google traditional food versus Americanized food. Look up the difference in how Chinese food is cooked in China versus America.

Explore: Go out and explore different kinds of food and culture. Compare the cultural differences you see in China and America.

Try new things: Eat traditional Chinese food. Try to find restaurants that cook traditional Chinese food and not Americanized Chinese food.

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1. America isn't making China rich

-China has a trillion-dollar trade surplus, which means it exports capital. America has a $1.4 trillion trade deficit, which means we import capital. In fact, America has imported a net $18 trillion of capital in the past 30 years to cover our deficits. Stopping Americans from investing in China is a waste of time.

2. All Chinese food is stir fry

-Xiaolongbao and dim sum are small bites which are steamed in artful little bamboo baskets before they are served. Tough meats are "red stewed" or cooked in a clay pot over a very low flame for hours in a sauce with soy sauce, sugar, wine, ginger, five spice powder, chili, and cilantro. Hotpots are boiling soups into which vegetables, noodles, and pieces of meat are cooked quickly before they are dipped in sauces and consumed.

3. China depends on America's stolen tech

-China now graduates seven times as many engineers and scientists as we do each year. According to the U.S. News 2021 rankings, China has 21 of the world’s 50 best engineering programs. China recruits its best graduates into its military industry. Ours work for Big Tech companies that won’t work for the Pentagon. By some measures, the quality as well as the quantity of China’s scientific output surpasses ours.

4. Fortune Cookies are Chinese

-The author of the book "The Fortune Cookie Chronicles" met up with Yasuko Nakamichi, a food scholar. After spending some time tracing the origin of the fortune cookie, she believes that they were inspired by tsujiura senbei and omikuji senbei - two different types of Japanese fortune crackers

5. All Chinese dishes need soy sauce.

- Although soy sauce is a popular condiment, it isn't exactly at the center of the cooking universe that is Chinese cuisine. Instead, it shares the limelight with vinegar, cooking wine, chili sauces, and soybean paste.

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1. Chinese food is always unhealthy: While it's true that some Chinese dishes can be high in sodium or oil, it is a misconception to assume that all Chinese food is unhealthy. Chinese cuisine offers various dishes that include nutritious ingredients like vegetables, lean proteins, and whole grains.

2. All Chinese food is the same: Chinese cuisine is incredibly diverse, with various regional cuisines that have their unique flavors and cooking styles. From Sichuan cuisine known for its spicy flavors to Cantonese cuisine famous for its dim sum, Chinese food encompasses a wide range of flavors and dishes.

3. Chinese food is always cheap: While it is true that you can find affordable Chinese food options, especially at fast-food or takeout establishments, there are also high-end Chinese restaurants that offer gourmet dining experiences. The price of Chinese food can vary depending on the restaurant and the type of cuisine.

4. Fortune cookies are a traditional Chinese dessert: Unlike popular belief, fortune cookies are not traditional. They were invented in the United States and are rarely found in China. In Chinese cuisine, desserts often include sweet soups, rice cakes, or fresh fruits.

5. All Chinese food is spicy: While some Chinese dishes are known for their spiciness, such as those from Sichuan cuisine, not all Chinese food is spicy. Many Chinese dishes have a balanced combination of flavors, including sweet, sour, salty, and umami, without being overly spicy.

6. MSG is bad for is another misconception because there isn't enough evidence that it is harmful for human consumption.

We can challenge this by bringing authentic Chinese chefs overseas to the West and giving samples to them about the most common dish found in the Chinese province. Another way is to show them pictures or tell them how the land or area influences different provinces which affect how foods taste and look.

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Andres, Danyale, Sienna, Savannah, Will, Ava 

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Andres, Danyale, Sienna, Savannah, Will, Ava 

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1. The top assumption, according to Matthew Lubin writer of BoozeFoodTravel.com, is that Chinese food is homogeneous. Unbeknownst to many Americans, there is more than one type of "Chinese food" and it tends to vary by location. The truth is that the country is vast, and the flavor profiles of each region, in turn, vary greatly, according to to Felix Tai, executive chef, Pounders Restaurant, Hukilau Marketplace.

2. One of the most pervasive myths is that authentic Chinese food must always be inexpensive, to the point where some people balk at the price of food and ingredients when they're higher than expected. This myth has its roots in the Chinese Exclusion Act, which was enacted in 1882 and prevented Chinese laborers from coming to the U.S. for a period of ten years. However, certain businesses were eligible for merchant visas despite the act, including restaurants. By making it easier for Chinese business owners to open their own dining establishments in America, the number of restaurants offering Chinese cuisine doubled between 1910 and 1920.

3. While this exception to the Chinese Exclusion Act enabled immigrants to earn a living and provide for their families, many restauranteurs faced an uphill battle when it came to attracting customers. As a result, it was commonplace for dining establishments to offer food at a lower price to entice American diners. This created a perception that authentic Chinese food is naturally low-cost, a belief that discredits the many talented chefs and restaurant owners specializing in this cuisine.