An Empire’s Legacy: Chinese cuisine Part II

03/25/2002 12:00:00 AM
Kristin Marsh

One of the restaurant’s most popular appetizers is the Shanghai Pot Sticker, which features pan fried and steamed Chinese cabbage and pork.

Her family creates appealing dishes featuring such fresh items as snow peas, sprouts, Chinese broccoli and bok choy.

“In California, you have no problem with supply,” Chan says. “In the old time (in China), you would have a lot of canned or dried, but now we can have more fresh.”

VEGETARIAN TRENDS

But fresh fruits and vegetables aren’t the only produce trend in Chinese fare. Many dishes are moving to be entirely produce-centered.

A 1999 poll conducted by the Baltimore-based Vegetarian Resource Group found that 57% of the U.S. population sometimes, often, or always orders a vegetarian item when eating out. There are 12.4 million self-reported vegetarians in the U.S., according to the Vegetarian Times, based in Palm Coast, Fla.

P. F. Chang’s China Bistro, based in Scottsdale, Ariz., is just one of the establishments that has made menu alterations to accommodate this need.
Muller says the restaurant has always created vegetarian dishes for consumers upon request, but because of what Muller saw as an increase in demand, P.F. Chang’s has changed the menu and the kitchen arrangement to consistently offer vegetarian options.


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