In the passage below, adapted from the book, she explores the notion of authenticity, and explains why the obsession with authenticity in food is often misguided.

Hu, whose evocative illustrations adorn the cookbook’s pages, was born in Hunan province, in China, and moved to Australia as a young child in the 1990s; she experienced a similar kind of ...

‘A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)’ features both authentic and Americanized dishes.

Chinese food is extremely popular throughout the country, but authentic dishes can be hard to come by. There are various things you can look for to tell if your meal is authentic.

The book also features a section on chopstick etiquette, and another containing everyday Australians’ poignant memories of Chinese restaurants, some dating as far back as the 1940s.

A dearth of 'authentic' food Yang traces the blog's genesis all the way back to 1993, when she moved to Ottawa and noticed there weren't many local restaurants providing "authentic Chinese food ...