When I moved from NYC to Boston, suddenly crab rangoon appeared on menus. Theoretically (at least here), it’s wonton wrapper enclosing a speck of crab (or surimi) and cream cheese (or a mix of surimi and cream cheese), deep fried.
Call me a skeptic, but something about cream cheese makes me think this is not completely authentic. [:0]
I’ve tried them a couple times at work lunches. Probably better than a fried Twinkie, but I’ll stick with steamed dumplings.
As for bread, the only place I’ve seen bread brought to the table in Chinese restaurants was in R.I. in the 60s/70s. Rhode Islanders, being largely Italian at the time, could not eat a meal without bread. The story was that one restaurant owner got sick of people asking for bread, developed his own style of Italian bread, got out of the restaurant business, and only supplied Chinese restaurants. Whether or not it was true, Chinese restaurants were known for having the best bread.
Boston, with a longstanding Cantonese population, has good Chinese food including a lot of Hunan and Szechuan. In many cases you only need to travel 20 or 30 miles out of town to go back in time 30 years to the days of "pork sundae" style sweet and sour and canned bean sprouts.
Hmm. No brainer here, aka "Chow Mein" (name your "meat") is authentic Chinese also??? Duh Huh…