I have three questions:
1. Why does Chinese food in Canada taste so much better than Chinese food in China? (There's some good stuff here, but most is just disturbing) and,
2. Why don't they have all the same food here as a Chinese restaurant in Canada would have? ie. eggrolls, springrolls, schezhuan(sp?) beef, special chow mein, etc.
The closest I've found to chow mein is choa mian pian, but it's not really even close.
2. Why don't they have fortune cookies in China?
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