|
A big tray of Chow Mein or crispy Orange Chicken historically wouldn't be out of place at any of my big family gatherings |
Chinese-American cuisine has, at least in my household, gained an increasingly important role at the family table over time. I was introduced mainly to the somewhat compact sweet side of the cuisine when my family moved to San Francisco, when boxes full of Custard Tarts or Sesame Balls would occasionally make their way home with my parents and grandparents. Also memorable were the Haw Flakes, which reminded me of a far tastier rendition of a Communion wafer - my Grandpa would sometimes drive us into Chinatown after a day of fishing at the old Municipal Pier to grab a multi-pack, much to the joy of me and my siblings..
Later on, trays of Chinese-American cuisine standards like Sweet & Sour Pork, Chinese Fried Rice and Chow Mein would make appearances side-by-side by the Filipino standards I grew up with, mainly as a way to ease the cooking load off my elders as well as guaranteeing everyone got more than enough food. After all, it would be a shame if the foam take-away trays stored conveniently underneath the serving tables ended up unused.
Nowadays, I don't actively seek out Chinese-American restaurants on a regular basis, but I'll get the occasional random craving for it. However, my move to Columbus revealed that something that I thought I had conquered in the pursuit of tasty treats still needed some work.