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?
This episode features:
Tina Erway, Cathy’s mom
Brian Wong, co-owner of Tong Fong Low, a Chinese restaurant with two locations in rural Northern California
Grace Young, Chinese cookbook author and “wok evangelist”