Today's article will focus on several foods you can probably only find in the United States. They can be found in fast food, frozen meals, or canned. Most of them can be ordered at any American restaurant or enjoyed at a warm family dinner. Just like a bowl of beef noodles cooked by my mother, while lacking the exquisite presentation and intricate cooking of European cuisine or the beautiful presentation and diverse ingredients of Asian cuisine, they represent the diverse cultural integration of the American nation since its colonial days, the Puritan pragmatism of early American pioneers, and the strong sense of family that permeates American culinary culture.

I firmly believe that the culinary culture of any country is a fusion of history. From climate, customs, ethnicity, geography, and even the development of food industrialization, all of these factors have subtly shaped people's eating habits. When it comes to the United States, people often mock its centuries-long history (or what we call its "post-founding history"). However, waves of immigrants brought with them different stages of American food culture, which eventually merged to form the "American cuisine" we know today. Just like chili, although it has only been introduced for a little over two centuries, it has become an indispensable part of the cuisine.

If hamburgers are the first thing that come to mind when you think of American food, you're neither entirely right nor entirely wrong. The recent consolidation and industrialization of the American food industry has allowed a handful of companies to firmly dominate the supply chain. McDonald's and KFC have played a pivotal role in this history. To make a burger or a half-dozen chicken nuggets for under $1 requires high-volume, industrialized meat production.

I'm not here to discuss economics, but rather that the consequences of cartels in a free market are often concentrated efforts to maximize profits by squeezing out costs (farmers) through economies of scale and squeezing out competitors (acquisitions) through price wars. As a result, a few companies like Tyson and Cargill control over half of the entire US meat industry. Those interested can watch the documentary "Food Inc."

The direct result of various reasons is: meat is very cheap

Therefore, American cuisine always adds a lot of meat without hesitation. A plate of Mongolian beef is served with only a few slices of mushrooms and green onions as garnish.

The ranking is in no particular order and is purely the author's personal preference.

1. Reuben Sandwich

There's definitely some selfish motive behind putting this first. The Reuben Sandwich, a delicacy originating from the Omaha area of ​​Nebraska, is still a hot topic between two bars in Dundee, who are still arguing over who invented it first.

The most authentic Reuben is made with thinly sliced ​​corned beef, grilled on the grill until it sizzles, then topped with American Swiss cheese while still hot, drizzled with sweet and sour Thousand Island dressing, and finally topped with sauerkraut, and sandwiched between two slices of crispy rye bread.

In the United States, when you order a sandwich, you are usually asked to choose the side dishes, type of bread and dressing, but Reuben is the only one that doesn't ask any extra questions and everything goes according to plan.

I think the Reuben's ingredients and its invention in Alaska, a state with an 80% German population, were inevitable.

Corned beef is a more Jewish (some say Irish, as it's also eaten on Saint Patrick's Day), especially in early colonial times. Salting beef—the "corn" here doesn't refer to corn, but rather coarse salt—preserves it longer. Corned beef is often made with fattier cuts of beef and is cooked thoroughly, making it effortless and not cloying. Sauerkraut is a more German version, adding a tart, crispy flavor to the sandwich.

The story behind the Reuben's invention is quite interesting. One day in 1927, a man named Reuben Kulakoofsky was at the Blackstone Inn in Omaha. Tired of playing poker with the innkeeper, they discussed a late-night snack. Mr. Kulakoofsky, then a grocery store owner, asked the kitchen to make a sandwich with corned beef and sauerkraut. Bernard Shimmel, who worked in the kitchen at the time and had trained in cooking in Switzerland, took the liberty of adding a handful of Swiss cheese and a scoop of Thousand Island cheese. Seeing how delicious the sandwich was, the Blackstone Inn owner (Bernard's father) added it to the menu, calling it the "Schimmel Reuben Sandwich." However, due to the Reuben's catchy name, the Shimmel faded into obscurity.

Of course, there's also a theory that a guy in New York invented it, but since New York already has so many great places to eat and eat, and Alaska has nothing, people tend to believe that Mr. Kulakoofsky's Reuben is the real deal.

If you find yourself in Omaha, Nebraska one day, you are welcome to try the Reuben at the Crescent Moon Bar (3578 Farnam St, Omaha, NE 68131), which is across the street from the Blackstone Hotel, and see if you can recreate the flavor of a century ago.

2. Fajitas (Mexican BBQ) – The “j” here is pronounced as “h”

At this point, you might be saying, "You're wrong, this is clearly a Mexican dish!" But if I told you that the burrito was also invented by an American, would your perspective on life change? It's true. Just like the California roll and Mongolian beef were invented in California, fajitas were invented in Texas.

The most common way to eat fajitas is to grill meat, such as pork, chicken, beef, or shrimp, and then cut it into thin strips and place it on a grill. It's served with Mexican vegetables like onions and bell peppers. American versions often add a pile of shredded lettuce and top it with sour cream, guacamole, jalapenos, and shredded cheese.

It’s also very easy to eat. You’ll often be given a bunch of tortilla wraps so you can wrap the vegetables and meat in them!

Of course, these meats are marinated in advance. The ingredients are not complicated, mainly olive oil, black pepper, garlic, cumin, salt and Worcestershire sauce (very similar to soy sauce), and finally some sour lemon juice.

Mexican food is cheap and good, it tastes good no matter where you eat it~~

3. Chicken fried steak

Americans are so obsessed with deep-frying that they even deep-fry beef!!! Not only is it fried, they also coat it in fried chicken powder!! And that's fine, but they also top it with a layer of creamy soup... What the hell?! (Can't they just make something more normal like sweet and sour pork?)

Okay, maybe we blamed the Americans wrongly, because this dish seems to have come from Austria and is called "Wiener Schnitzel".

Even so, it actually looks okay... For those who like fried chicken and beef, you are in luck, because this thing tastes like boneless fried chicken...

The most authentic way to make it is to flatten the beef with a hammer, creating a delicate texture. Then, coat it in fried chicken powder and deep-fry it. It's called fried chicken steak not because it looks like a chicken steak, but because the oil used to fry it is usually used for frying chicken.

I don't know exactly how this dish was invented (Americans clearly stole the recipe from the Austrians), but it was definitely brought to the US by German and Austrian immigrants. Americans seemed to think the crispy, flavorful fried steak wasn't strong enough, so they topped it with a thick, white sauce made from milk, beef broth, flour, pepper, and salt.

4. Meat Loaf

Meatloaf, made by rolling up minced meat and baking it, is not really the prettiest American dish (I searched for a long time before I found one that wasn't so rolled up...), but it does taste a bit like meatloaf.

Moreover, Meatloaf can be transformed into various shapes. After being cut into slices, it can be eaten with bread or eaten alone with Italian tomato sauce.

Meatloaf is basically ground beef, eggs, and bread crumbs soaked in milk, mixed with grains, almonds, and spices, and then blended in a blender. The grains and almonds are added because they make the meat sticky, allowing it to form a ball. This ball is then formed into a loaf-like shape and baked in the oven. Beef is most commonly used, but lamb, pork, chicken, and other meats can also be used. I've tried the turkey version, and it wasn't very good...

Wikipedia suggests that the Meatloaf was inspired by the Italian meatball. Essentially, it's another enlarged and elongated American dish. However, the Meatloaf's rise to fame is inextricably linked to the Great Depression. Consider that Italian meatballs are made of solid beef, while the various vegetables and grains mixed into the Meatloaf make it larger and more meat-like, allowing American families to save on meat.

Of course, a delicious meatloaf requires a good sauce. Pasta sauce is the most common, but there's also BBQ sauce, and even tomato sauce. Americans thought tomato sauce was too simple, so they added a lot of brown sugar, and thus we have "meatloaf sauce."

5. Chili con carne (Chili con carne)

I added the "bean stew" myself, because most chili you eat these days is bean-based. Thanks to genetically modified soy giant Monsanto, beans are cheaper than beef in the US... But honestly, this dish is my favorite because it can be so versatile! My classmate Bessie and I used to go to Texas Road House and order a steak and a big bowl of chili. There's also a close relative called "baked beans," which is similar in preparation but a bit sweeter, so I won't go into detail here.

Chili is a bit of a stew. It's typically simmered for hours with chilies, butter, ground beef, tomatoes, beans, garlic, onions, and other ingredients. Of course, you can experiment with it. A while ago, our company had a chili bake-off. Basically, everyone with a wife prepared a creative chili, and everyone in the company judged their creations. I tried one with mango, one with ghost peppers, one with tons of cheese, one with chicken, one with over a dozen different beans, and one with rice...

You can enjoy it in any way you like. It's usually topped with cheese, usually chedder or mozzarella, and then broken up soda crackers to mix it all in. I also think it's delicious mixed with rice (which is how Americans eat it, too).

Chilli was first brought to the front lines as food because it is eaten quickly like rice or bread, and it is easily dehydrated and becomes concentrated blocks, which can then be put in a pot and boiled with water to make it edible again.

Of course, among the many types of chili, Texas-style chili is one that cannot be ignored: no vegetables at all, pure meat! Of course, it doesn’t mean that if you order Texas-style chili, there will definitely be no vegetables. This is purely based on the restaurant’s mood.

6. Lobster rolls

I think in the American mindset, anything can be thrown between two pieces of bread, even lobster, and especially on a hot dog bun. This inevitably reminds me of strange combinations like shark fin ramen and salmon fried rice.

Come on, who says seafood can’t be eaten with bread?

A lobster roll is essentially a hot dog bun filled with lobster meat (shell removed for convenience) and smothered in butter. Because the hot dog bun is slit, even the largest lobster can fit inside if you can handle it. This dish is probably more famous in New England. Of course, due to the abundant seafood supply and healthy eating habits in New England, lobsters are often topped with scallops, celery, or even mayonnaise (is that how you treat lobster?!). Of course, the mayonnaise isn't authentic; all you need is butter and a small wedge of lemon.

To complement the hot dog bun, lobster rolls are usually served with fries or potato chips. Imagine buying a lobster roll from a roadside truck.

It is said that in some parts of New England, even McDonald's sells lobster rolls (of course they use frozen lobster...)

7. Buffalo wings

Well, if you think Pizza Hut's wings are delicious, then definitely try Buffalo Wings. The most famous restaurant is, of course, the aptly named "Buffalo Wild Wings." I once discussed with an American friend the potential success of introducing Buffalo Wild Wings. I retorted, "How are you going to attract customers when football is so bad?" Someone in the US, not foolish enough, said, "Why not just show the European Championship or the NBA?" I replied, "That won't work. There are no girls..."

And then... nothing happened

Personally, I think Buffalo chicken wings have two major characteristics:

First, the spicy and sour flavor: The sourness comes from a vinegar-based sauce with a generous helping of American chili peppers. In the US, unless you're eating Mexican food, you rarely find food so spicy it makes you sweat, but Buffalo wings are an exception. If you ever visit Buffalo Wild Wings, be sure to try the "Medium Classic" for the ultimate classic flavor.

Next up is the dipping sauce, with Blue Cheese or Ranch being the most common choices. Both have a rich, milky flavor that complements the spicy and sour flavor of the chicken wings, creating a delicious combination.

Since they're called Buffalo wings, it's no surprise that they're believed to have originated in Buffalo, New York. Of course, since there are so many people claiming to have invented them, I won't go into detail here. However, besides Buffalo Wild Wings, you can still find these delicious dishes at other restaurants.

8. Chicago-style pizza/Deep Dish

I mentioned Chicago-style pizza in the previous article, so I’ll bring it up again here.

As you can see in the picture, there is really a lot of cheese.

The term "Chicago-style" generally refers to a variety of pizza styles developed in Chicago (the Midwest), with the most famous being the deep-dish pizza. This style of pizza often features a high crust, generous amounts of tomato sauce, and a generous amount of cheese. The original deep-dish pizza is believed to have been invented by a pizzeria called "Uno." Today, this pizzeria has locations throughout Chicago. I tried it once, but I still prefer the deep-dish pizza from a small pizzeria west of Omaha.

Students in the Omaha area who are interested can try Pudgy's Pizzeria, 16919 Audrey St, Omaha, NE 68136

However, if you're going for a thick-crust pizza, plan to prepare it for at least an hour. As for toppings, feel free to choose your own. Of course, thick-crust pizza can be quite strong, especially for lactose-intolerant Asians like us...

9. Cheeseburger

In a sense, I still respect McDonald's - at least on its menu, it has retained the most traditional Big Mac, even though it knows that people may not like cheese, pickles, or the two slices of beef.

In fact, the real Cheeseburger is still very particular.

1) The beef must be pure (not mixed with starch, meat powder, chicken, etc.), 100% pure beef.

2) The beef must be grilled, not pan-fried. Grilling creates a smoky effect, but is more difficult to control the temperature (a thermometer is required).

3) The middle of the beef is not actually fully cooked, only about 70% cooked, so when you bite into it, fresh juice will flow out, with a bit of beef flavor.

4) The cheese should be grilled on top of the beef so that it can penetrate into the meat.

5) In addition to beef, crispy bacon is also a good choice

6) In addition to meat, vegetables usually include shredded lettuce (not a single leaf like KFC), pickles, mushrooms sautéed in butter, fresh tomatoes, and raw onions.

7) The top and bottom slices of bread should also be roasted to make them crispy.

8) For a good burger place, the quality of the fries is just as important as the burgers themselves. The fries here are the ones fried to a golden brown and topped with Old Bay Spice or Curry Spice. Many places also offer sweet potato fries.

I personally think the best burgers in Omaha come from a restaurant in Bellevue: Stella's, 106 Galvin Rd S, Bellevue, NE 68005

The above requirements for a "good burger" come from the blonde owner of Stella's restaurant, who had a conversation after a meal. Her specialty is the peanut butter-flavored bun and the super-sized Stella's Burger Challenge.

——————–The dividing line that is about to end——————–

Seeing this, you might ask, don’t Americans eat vegetarian food? Don’t they eat vegetarian food? Do they only eat meat?

I think that due to the characteristics of the meat industry and the structure of American agriculture, meat is inevitably cheaper than vegetables, and naturally, the food style has tended to be more meat-oriented. But in real life, about 40% of my friends are vegetarians, and many of them are strict vegans, meaning they avoid all animal products, even if there's milk powder in their cookies. They become vegetarians for a variety of reasons, including health concerns, concerns about the animal's living environment, and concerns about American food safety.

But generally speaking, well-educated Americans, especially those in the arts, prioritize food safety and healthy eating far more than anyone I've ever met. They limit their daily salt intake, exercise at least three to four days a week, and strictly control their intake of starches. That said, they don't eat much of most of the aforementioned foods except at occasional gatherings.

Thank you to those who have read to the end!

Thanks to foodie @徐煜for the contribution. The images in this article are from the internet.