What the Heck Is Duck Sauce?

There are more Chinese restaurants in the United States than McDonald’s, Burger King, Wendy’s, and Kentucky Fried Chicken. Combined. But the iconic menu items you’ll find in many of them bear almost no resemblance to traditional Chinese food. In today’s episode, we find out how immigration laws contributed to the rise of Chinese restaurants, debate the pros and cons of cooking with a flat-bottomed wok, and ask the eternal question: what the heck is duck sauce? Show Notes: This episode features:Tina Erway, Cathy’s mom; Jennifer 8. Lee, author of The Fortune Cookie Chronicles, and producer of The Search for General Tso; Brian Wong, co-owner of Tong Fong Low, a Chinese restaurant with two locations in rural Northern California; Kian Lam Kho, cook, author of Phoenix Claws and Jade Trees; Grace Young, “wok evangelist" and author of Stir-Frying to the Sky's Edge Learn more about your ad choices. Visit podcastchoices.com/adchoices

You can listen to What the Heck Is Duck Sauce? online on Radio and Podcast. Open the player on this page to stream the available audio.

What the Heck Is Duck Sauce? is an episode from Why We Eat What We Eat by Blue Apron / Gimlet Creative.

This episode is 19:59 long.

This episode was published on Nov 15, 2017.

Yes. Use the heart button on the episode page to add it to your favorite episodes list.

Yes. This page shows related episodes from Why We Eat What We Eat when more episodes are available from the podcast feed.