Why is Chinese food in different U.S. as in Europe?
Babi Pangang, young high-Fou and quench with sat-sause are the best courses Chinese met here in the Netherlands. In the U.S. I never saw anything like that in Chinese restaurants.
Yes, I agree with the Vikings. It different everywhere. For example, when I was in New York, fried rice had no eggs. When I moved to Florida, was egg fried rice. I think the important is finding one that is fine.