Regulai

Do you have twice as many nerve endings or is it more of a split between the two?

As far as I know most Chinese food in north America (though you can find more real Chinese food restaurants these days) was created in either New York or California, typically by immigrant Chinese but created specifically to appeal to the western diet. General Tao is thus like Butter chicken (invented in England), it's based off of Chinese flavors but with a different pallet in mind (such as extra sugar, more sourness etc.).

I guess some questions I would have would be:

1. What are some major Chinese dishes that you never really see in the west (authenticity aside)?

2. Is there a region or brand of Chinese cuisine that heavily emphasis texture over flavor?

3. Why is it that in China cooking shows seem to heavily favour western style (esp. french/italian) cooking particularly when attempting to emphasis "high class food" (this is something my GF who's from Nanjing was wondering as she found that she rarely saw chinese cooking being emphasized especially in finals)?

Um... that's a nice history lesson but um... I was talking about the common dishes served in north american chinese restaurants, not the presence of chinese restaurants.... so not really sure where your comment comes from