There are more Chinese restaurants in the United States than McDonald’s, Burger King, Wendy’s, and Kentucky Fried Chicken. Combined. But the iconic menu items you’ll find in many of them bear almost no resemblance to traditional Chinese food.

In today’s episode, we find out how immigration laws contributed to the rise of Chinese restaurants, debate the pros and cons of cooking with a flat-bottomed wok, and ask the eternal question: what the heck is duck sauce?

Show Notes:

This episode features:Tina Erway, Cathy’s mom; Jennifer 8. Lee, author of The Fortune Cookie Chronicles, and producer of The Search for General Tso; Brian Wong, co-owner of Tong Fong Low, a Chinese restaurant with two locations in rural Northern California; Kian Lam Kho, cook, author of Phoenix Claws and Jade Trees; Grace Young, “wok evangelist" and author of Stir-Frying to the Sky's Edge

Learn more about your ad choices. Visit podcastchoices.com/adchoices

What the Heck Is Duck Sauce? 19:59 Share

Why We Eat What We Eat

Shownotes Transcript

What the Heck Is Duck Sauce?