The chicken itself was tender, and even fried it had a light taste to it, not heavy or over done. It included a really flavorful oyster sauce. Our order came with 20 healthy pieces, plentiful cashews, and attractive presentation. The crab Rangoon has real crab, and the egg rolls are handmade with shrimp and roasted pork.Īt Tasia we found a few cashew choices – cashew chicken, cashew tofu or cashew shrimp, plus a kid’s menu offering chicken nuggets. Our experience was that the chicken was fresh and hot, the breading back to the original-not too heavily breaded, as has become the custom-and the sauce had a nice spice. And now, after getting out of the business for many years, the family has opened the new Leong’s Asian Diner to some great reviews. Leong’s gets to claim first place because it was their family that started the concept years ago. It is offered in various places in the Midwest – mostly characterized by the use of cafeteria trays, counter ordering, and a facility in need of a good paint job. No, this particular style of cashew chicken plays off the Midwest reputation for all things battered, fried, and served with gravy. Keep in mind, this isn’t the stir fry item you see on coastal menus. It achieved notoriety from a New York Times article, but it’s the local restaurants that keep it coming at both white linen tablecloth and fast food-type diners throughout the city. They call it Springfield Style Cashew Chicken, and it has been popular in Southwest Missouri for 30-some years. are getting all the attention, we’d like to point out that a little town in the Midwest holds the honor of being the first to Americanize a great Chinese dish called Cashew Chicken.įor a recipe to try making Springfield Style Cashew Chicken at home, click here. We call it “Americanizing them,” and no one really knows whether we do it because we want to change the flavors or simply because we want to make it our own. Americans have a way of taking traditional ethnic foods and altering them, sometimes beyond recognition.
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