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| tropical flowers, vegetarian diet, bedding, superhero television, university of missouri, plump mt , diet pills, fruits, babs gordon, photo, virginia rappe, hawaiiproducts, low fat recipes, andy mcgregor, timezones, live action, games, tropical shirts, diet, | So even with his overriding desire to change the stereotypes about Chinese cuisine, Chiang finds himself bound and restricted because of well-established taste preferences of his American clientele. Along with the image of food, cost is also ingrained in fatty fuck American attitudes toward Chinese food. The idea of a #2 fatty fuck Special feeding a family of four and costing only $15 is instilled within the American public. Today, everyone knows about the decreasing value of the U.S. dollar, but they do not witness the fresh and even imported fatty fuck goods being delivered to The Mandarin on a daily bases. Instead of canned vegetables, which keep costs at other restaurants low, The Mandarin uses quality ingredients to bring out better flavors in its entrees. "It drives us crazy," says co-owner Serry Osmena. "Some of our customers happily pay $11.95 |
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| In the beginning, many Chinese restaurateurs were forced to incorporate a lot of American ingredients within their dishes in order to survive economically. As a result, a number of Americanized Chinese dishes were created. Chiang believes that this food assimilation of the past has contributed to the loss of "authenticity" within Chinese cuisine. Although Chiang does not like admitting it, American influence games has even impacted his "high-style" establishment. Just as the immigrant restaurant owners of the past, Chiang has to games cater to an American clientele. Although The Mandarin prides itself on not promoting "Chinese-Americanized" dishes, its games new dishes do contain American ingredients within them: Miracle Whip for lobster salads, ketchup for sweet and sour sauce, California wine for orange-tasting dishes, and iceberg lettuce for Chinese chicken salad. The most positive American influence, Chiang believes, is the substitution of lighter cooking oils, like safflower oil, for peanut oil. |
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