U of Toronto Acquires the World's Largest Collection of Chinese Restaurant Menus

Re:U of Toronto Acquires the World's Largest Collection of C... by bozo1979 on Friday February 05, 2016 @11:43AM (#11042570)

I've always wondered why beef with black bean sauce is common to see on menus in Canada but not in the US. Also, chow fun seems to be served at particular restaurants.

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Re:U of Toronto Acquires the World's Largest Collection of C... by schwap on Friday February 05, 2016 @12:26PM (#11042930)

Other particularities I've noticed are the lack of Orange Chicken in Canada and the lack of Ginger Beef in the states (they don't know what they're missing).

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Re:U of Toronto Acquires the World's Largest Collection of C... by danielki on Friday February 05, 2016 @01:04PM (#11043293)

From my understanding, this is because neither of these are actually true "Chinese" dishes,. Ginger Beef was "invented" by a Chinese immigrant in Calgary in the 1970s [0], whereas the westernized Orange Chicken is actually a variation on General Tso's chicken, which was invented/popularized in New York in the early 1970s [1].

[0] https://web.archive.org/web/20090330125905/http://cbc.ca/new...

[1] https://en.wikipedia.org/wiki/General_Tso%27s_chicken#Name_a...

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Re:U of Toronto Acquires the World's Largest Collection of C... by horsecaptin on Friday February 05, 2016 @12:02PM (#11042730)

And Chow Sadness in others.

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