The “Western Food” China Invented: Iron Plates, Borscht, and Spicy Soy Sauce
The Iron Plate, Borscht, and Spicy Soy Sauce: A Century of Chinese Western Food
On a wooden tray sits a black iron plate, still sizzling. Beside the steak lies a fried egg, its yolk half-set, its edges crisp. A small knot of spaghetti, a few florets of broccoli, two slices of raw carrot. The server brings it over, asks "How done?", and before you can answer, black pepper sauce has already been poured on. The sauce bursts on the hot iron, white smoke rises, the sound is like rain.