made sweeter, less spicy), as Chinese food increased in popularity among Americans. By the 1970s, most of the original meat dishes from traditional Chinese cuisine were adapted to suit the American palate (i.e. Due to a lack of job opportunities at the time, coupled with social issues like racism and anti-immigrant sentiment, Chinese business owners opened up restaurants to cater to the growing immigrant population coming in from China. in pursuit of the “American Dream.” They brought with them this style of making chicken with dried orange peels, but it was not deep-fried with any batter or coating, nor was it sweet. Tangerine chicken originated in the Hunan Province and its Chinese name literally translates to “dried citrus peel chicken.” It had a more fresh and spicy flavor than the orange chicken, which evolved in later days.ĭuring the 1800s, Chinese immigrants from China’s Guangdong District migrated to the U.S. Therefore, the tangerine chicken was most likely the precursor of the orange chicken dish which we all enjoy today. The colors were vibrant, the fragrance fresh, and the food greasy and immensely satisfying. Located in the southeastern regions of China, the Hunan Province is known for its spicy and sour food, with one-star ingredients shining in each dish. More than 2,100 years ago, Hunan cuisine reached its peak standard due to the sheer range of dishes it offered (over 4,000), along with its cooking techniques. While it is not clear who officiated this holiday, the origin of the dish itself can be traced back to some controversial claims. Celebrated annually since the year 2017, National Orange Chicken Day is a literal feast for the senses.
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