Think about a classic Chinese restaurant and you can almost taste it; the lurid red sauces, the crunch of the spring rolls and the attention-grabbing sizzle of the Mongolian lamb.
As a young kitchen helper, I spent my childhood making sure cashew nuts were added to chicken stir-fries, tearing up lettuce to use as a bed for the sate chicken and lighting the small dish of flammable yellow lemon essence that accompanied it. While many might see cooking as a noble vocation, for many Chinese who started restaurants in far-flung areas of Australia, it was simply a matter of survival. And just because my dad was Chinese, it didn't mean he knew how to cook.When he bought his first business in his early 30s - a takeaway called Chopsticks - his only experience was a summer spent as an assistant chef at a restaurant in the tiny fishing town of Bermagui on the NSW south coast.
It was unbearably hot. There was no air conditioning and the exhaust fan was useless so Dad would come home every night blowing black soot out of his nose.
Source: Education Headlines (educationheadlines.net)
like the one in hervey bay who sold ibis meat as chicken ?
Some will serve you a good sweet and sour pork and some are just sacrilege to suit Western pallate🤢😂
'Due to the White Australia Policy, Chinese-run businesses could not compete with white establishments so had to offer Chinese food'... That doesn't make sense.
Reminds me of the Lion Dance in Williamstown. Recently retired Frank the manager would table hop all evening and get to know everyone so well that people would say let's go to Frank's rather than The Lion Dance. Frank is a local legend and the food has been wonderful for decades.
I love hort cuising
*cuisine
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