Whenever WHAT EVER HAPPENED  TO THE OLD STYLE Cantonese Chinese Restaurants IN N.Y.?  YEARS AGO IN NEW YORK IN WHATEVER NEIGHBORHOOD YOU WENT TO  THE FOOD RECIPES WERE IDENTICAL FROM  BENSONHUST TO CANARSIE TO FLATBUSH FLUSHING AND SO ON WHAT WE HAVE TODAY IS SIMILAR RECIPES BUT EVERY RESTAURANT IS A CRAP SHOOT , WHAT  YOU HAVE IN ONE PLACE LETS SAY KUNG PO DING

( SPICY CHICKEN WITH PEANUTS)MAY AND  WILL TASTE DIFFERENT FROM  PLACE TO PLACE.

  MAKE NO MISTAKE ABOUT IT THE CHINESE FOOD YOU GET IN TAKE OUTS AND SIT  IN RESTAURANTS  IS NOT AUTHENTIC CHINESE ETHIC FOOD , BUT THE WORK AND CREATION OF THE GREAT CHINESE AMERICAN CHEFS FORM OLD TIME CULINARY SCHOOLS, TODAY THERE IS NO  LONGER A CENTRAL CULINARY SCHOOL AS  IN THE PAST.

 THE OLD TAKE OUTS IN THE 50′S HAD SEATING WITH BOOTHS AND YOU COULDN’T  SEE THE KITCHEN TODAY THEY HAVE AN OPEN PERFORMANCE  KITCHEN AND THESE NEW TAKE OUTS WHERE STARTED BY IMMIGRANTS FROM HONG KONG THE FOOD THERE ALWAYS TASTED DIFFERENT IT WAS NEVER AS GOOD  AS THE OLD CANTONESE PLACES , WHICH GAVE YOU WHITE GLOVE SERVICE CHAMPAGNE AT A BEER POCKET BUDGET.THE CHOW MEIN THE MOO GOO GAI PAN  THE Char SHOO DING IS ALL A  THING OF THING OF THE PAST , HOW SAD PERHAPS SOME CHINESE RESTAURANT OPERATORS MAY READ THIS BY LINE AND BRING BACK THE TASTE OF OLD.

INTERNATIONAL HEROLD