What the Heck Is Duck Sauce?

November 15, 2017

“It’s American. It’s a free country. You can order anything you want.” Tina Erway, Cathy’s mom

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, Chinese cookbook author and “wok evangelist”