Globalisation has allowed us all to enjoy exotic dishes from other parts of the world, and one of the results is hybrid cuisine that gives rise to subcultures. And gastronomy, being one aspect of a region’s culture, is no exception.
In the case of Japan and Peru, we find the example of Nikkei, which we spoke about once before. In this article, we’ve decided to focus on the result of the contact of Chinese cuisine with culinary customs in the city of San Francisco.
Respect for Chinese cuisine with Western techniques by George Cheng
Chef George Cheng’s restaurant (Eight Tables), in the middle of Chinatown in San Francisco, has just 38 seats. Cheng works the Chinese flavour but always with the best seasonal ingredients and maximum respect and care. He is responsible for the development of the creative menu of all his restaurants and continues his mission to achieve global gastronomic recognition for good, cutting-edge Chinese food.
George Cheng doesn’t want his food to be labelled as “Chinese-American” food. The chef insists it’s Chinese food, despite the fact that he gets his inspiration from all four corners of the city. It’s Chinese food prepared using certain Western techniques.
San Francisco, a city with its own, unique brand of Chinese cuisine
On the other hand we have chef Brandon Jew (Mister Jiu’s), whose intention is to conceptualise Chinese food within the gastronomy of the bay of San Francisco. Some of the dishes he has worked with and reinvented are sourdough scallion pancakes and barbecue pork pies made with Ducht Crunch bread, amongst others.
These two examples show the great harmony between Chinese cooking and the American public, both in the more sophisticated line and the more informal line, but which includes that flavour that characterises this natural fusion taking place in the States.