Interesteg What makes it different from others?

MusicChat It's complicated... I really like the directing, acting and writing but, there are issues with the way it's shot that I just can't deny. As much as I love the storytelling and the fantastic performance but, there are also certain scenes that didn't need to exist.

Jenna Walter The film may be flawed, but its message is not.

Rosie Searle It's the kind of movie you'll want to see a second time with someone who hasn't seen it yet, to remember what it was like to watch it for the first time.

Ersbel Oraph Better read the Wikipedia page. It has all the information in a shorter form. As the whole documentary is about 5 minutes long. The rest is fluff. With relevant testimonies that are probably supposed to enhance the archaeological abilities of a lazy, yet greedy production team. The testimonies are as relevant as "I remember I've just got off the Grayhound and was attracted by the neon sign and surely I was eating chop su..." What? Yea, even the food reference is about something else! And what has the prejudice has anything to do with the food? Was it originally made with urine?Contact me with Questions, Comments or Suggestions ryitfork @ bitmail.ch

Daniil Kharms First off, this movie is very entertaining. I say that up front, because you might think, "how can a movie about a single Chinese dish be interesting?" Well, it is. And more than that it's a fun watch, and even enlightening.But, it needs to be said that part of the reason it is so, is because it's much more than a documentary about General Tso's chicken; it's a discussion about the Chinese in America. cultural appropriation, the spirit of resilient people, and of course Chinese food in general. No pun intended.The actual story behind the recipe - and I'd love to try the original as it looks much better than the sickly sweet stuff you'd find in a food court - is fascinating, and the originator is a character (that has the best line in the entire movie). But I think the thing that will stick with people more than anything else is how much Chinese food in America is a window into the Chinese experience in America. Highly recommended.

TxMike Full disclosure - my wife's favorite Asian dish is General Tso's chicken. She always looks at the whole menu but more often than not she ends up ordering this. She has had it at any number of different restaurants over the years, it is always a bit different but always good. So when I came across this documentary on Netflix streaming movies I knew I had to see it. The film seeks to answer the question, "Where did this dish come from?" In the process, with contributions of many historians, chefs, and writers I believe the question was answered but we also get a great review of the history of Chinese in the USA, first lured here by the California gold rush.Chinese food was not always popular in the USA, and to help make it more popular many of the traditional Chinese recipes had to be modified to "Americanize" them. But in 1972 President Nixon made a historic trip to Communist China, and part of that telecast showed him eating Chinese food. That provided the spark that resulted in the boom of Chinese, and in general Asian, food in the USA.General Tso was a genuine 19th century military leader, very successful and well-known in China. There are parks, schools, museums, etc named after him. But the origin of General Tso's chicken was in Taipei when China's leader Deng Xiaoping was to visit, and a famous chef was asked to create something special for him. He came up with a chicken dish that he named General Tso's Chicken, just to play off a famous general from the Hunan Province. It was an immediate success and another Chinese chef borrowed the idea and the name and its first appearance on USA menus was in 1970s New York City. Now it is perhaps the best-known and most frequently ordered Chinese dish anywhere. And the way to prepare it is as varied as are the number of restaurants preparing it.Very good documentary, but only for those who enjoy eating.

Victoria Weisfeld The Search for General Tso is an engaging chronicle of cultural assimilation told "with the verve of a good detective story" by writer-director Ian Cheney and producers Amanda Murray and Jennifer 8. Lee and based on a ubiquitous restaurant menu item adapted to Americans' palate. (A recipe is included on the film's website.) Shown during the recent Sedona International Film Festival, at other film festivals around the country, and available for viewing through the link above, this popular, humor-laced documentary also traces the history of the real General Tso, a fearsome warrior from the late 19th Century.The dish was inspired by President Nixon's historic visit to China in 1972 and was introduced at the venerable Shun Lee Palace, near Lincoln Center in New York City. But the dish's history predates its American introduction. Its originator was a Hunan chef named Peng Chang-kuei, who fled Communist China and settled in Taipei, Taiwan. He created General Tso's chicken in 1955 for Chiang Kai-shek.Now 90 years old, Chef Peng frowns when shown a picture of the dish, noting he would never use scallions or decorate the plate with broccoli! To achieve a sweet-and-sour taste, the American version adds sugar—another touch unheard of in traditional Chinese cooking.