These intercultural Asian fusion collaborations tell a uniquely American story
The US has often been described as a “melting pot” – and though some now consider the metaphor outdated, it still holds true when it comes to food. Immigrants from around the world have for centuries adapted their traditional dishes to incorporate native ingredients or to accommodate other tastes on US soil. One of the most popular remixes is the category of Asian fusion. Each of these creations marks a distinct era in US immigration – while some are fading, others are now taking off.
For example, like Spanish cooking is a lot of times heavily seasoned. And concentrated on broiled, grilled or fried. And Cantonese-style Chinese food is not that much fried, but sauteed and cooked or steamed with water in the wok. So, if you have an oily mouth, and you have some nicely freshly cooked, hot, but not greasy Chinese vegetables, it just complements each other,” Tso said.
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