The Search for General Tso (2014) User Reviews

Where did General Tso's chicken come from?

[steven-leibson · 8/10 · 11 January 2015]

This amusing film centers around the question "Where did General Tso's chicken come from?" but the movie is more than that. It uses this relatively silly question to frame Chinese mass emigration to the United States starting with the 1849 Gold Rush in California. This is ground that other sorts of live performances, plays, and movies have covered but "The Search for General Tso" has a particular focus on Chinese restaurants as a major force in spreading the Chinese population in the US out from San Francisco during the 20th century using a series of vignettes shot at Chinese restaurants across the country in the most unlikely (Flagstaff and Phoenix, Arizona; Tucumcarrie, New Mexico; Springfield, Missouri) and likely (San Francisco, New York City) places. Apparently, there were 50,000 Chinese restaurants in the US to choose from.

The movie discusses the origins of what's perhaps the most popular Chinese dish in America, General Tso. This dish is the seed crystal for the movie's existence. General Tso did exist. He was a 19th century general in China's Hunan province. He never ate General Tso's chicken, which is a 20th century dish that didn't make it to China until it became popular elsewhere. Part of this movie's charm is the step-by-step investigation into the origin and evolution of this dish to suit national palettes.

I really enjoyed the light tone of this movie. It and the people interviewed in the movie don't take themselves too seriously. Everyone on screen is having fun and it shows. If the movie has one flaw, and the reason I marked it down from 10 stars, is that it seems to drag at points even with its short run time. But that should not stop you from seeing it. I heard about it on NBC News and quickly found it could be viewed on Amazon Prime for a few bucks. It's not likely to get a national run, so Amazon is a good distribution choice.

Luscious Foodie Documentary Spiced with Humor

[vsks · 7/10 · 2 March 2015]

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.

A film searching of the origin of General tso chicken

[tylernguyen-26873 · 7/10 · 24 October 2016]

The film "The search of General Tso" is a documentary about the origins of General Tso Chicken. The reason for finding the origin General Tso Chicken is because most people in China do not know about the dish. The main target audience of the film would just be people who know someone that owns a Chinese restaurant or people who ate Chinese food before. It is also rarely on the menus of restaurants in China. To find how it started we have to go all the way back to the Californian gold rush when the Chinese first came to America in 1849. The film did a good job by gathering Chinese Historians from different universities around the U.S. They were able to add background information of when the Chinese came over and the discrimination they faced. It was helpful to give background so it can lead up to why the Chinese needed to adapt to the eventual creation of General Tso Chicken. They also visited General Tso's home to confirm that he has no relation to the dish. One of the most important things to note in a film is if you enjoyed it. If your engaged it must mean you enjoyed it to a certain extent. One of the good qualities of the documentary was their use of quick- cuts. The use of quick cuts increases the pace at which the film is going. If the pace is going faster, it is easier to stay engaged. If the pace is too slow it is very easy for the viewer to get bored and lost attention to the film. Fast-cuts can ease the boredom by having the scenes of silences. I make note of the fast-cuts and why I enjoyed it because there are some documentaries where the speaker speaks in a slow pace and the scenes have very slow transitions. The pace of the fast-cuts was not that fast but at a decent pace so it does not feel like they are just shoving information in your face. They were able to manipulate this skill very well to where it made me forget the time. It also keeps your attention by how they set up the question of the film and the viewer does not find out the answer until the very end. The film could have ended in 20 minutes but they made it longer but including more history of the other dishes before the creation of General Tso Chicken. It was important that they added other food because it influenced other chef to experiment. As it shows in the beginning of Chinese Cuisine adapting to American taste it slowly became more clear on why they made the dish and where it came from. The more information they revealed the more you would be drawn into it. The film was able to have a good end by tying everything together like a bow. You figured out why the Chinese came and why they had to adapt Chinese food to American taste. It kept you drawn in by not telling the viewer where it came from but instead it went through the history of other Chinese dishes that lead up to it. It had a great ethos by having Chinese restaurant owners, Chinese historians, and a relative of General Tso. Overall The film was a great watch and very informative of Chinese cuisine in America.

"Who was General Tso, and why are we eating his chicken? "

[TxMike · 21 July 2015]

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.

Some Questions Answered

[gavin6942 · 7/10 · 16 July 2015]

Who was General Tso, and why are we eating his chicken? This feature documentary explores the origins and ubiquity of Chinese-American food through the story of an iconic sweet and spicy chicken dish.

One of the first things viewers will notice are the pronunciation issues. Just as there are many spellings, there are also many pronunciations of Tso. The most common seems to be "so" or "sew", but "tau" and others come up, with no clear winner.

Although the core of this doc is tracking down who Tso was and what he has to do with chicken, there is a secondary message: one of Chinese assimilation to America, and how there have been hiccups over the years, particularly during the Korean War.

Mildly entertaining and not especially surprising....

[planktonrules · 7/10 · 21 July 2015]

Why the show chose to talk about General Tso's Chicken instead of Chicken Chow Mein or Chop Suey, I don't know but this documentary starts with discussing the origins of this dish and then becomes a lot of things, such as a discussion of the Chinese immigrants' experiences as well as the Americanization of Chinese food. Most of this comes as no surprise to me and probably won't be for you either, as MOST 'Chinese' food we see in American Chinese restaurants isn't Chinese at all but has been changed to suit American tastes. I've been to Chinese restaurants in the UK where 80% (or more) of the menu looks nothing like those in the States. But despite not being exactly authentic, the film does manage to trace the roots of this dish quite nicely and is a nice homage to the Chinese-American experience. Not earth-shattering in its discoveries but pleasant and informative. I do give the film a 7, however, because the graphics are really nice and help elevate an okay story.

fun look at a menu item

[ksf-2 · 7/10 · 10 August 2015]

A fun and funny look at General Tso's chicken... how it's spelled, what he looked like, and what the heck is in it. We hear from menu collectors, people on the street, and restaurant owners, both American and Chinese. In hunan, we see a house which theoretically belonged to general tso. We even met a great grandson of "the general" who laments that all his ancestor is known for is the menu item. A Jewish guys talks about the odd link between Jewish families finding something to do on protestant holidays-- going out to eat Chinese food. Gengis Cohen. That's funny. The irony that the low wage workers can help build our railroads, but were treated as second class citizens for so long. Of course, they include Nixon visiting china, which helped bring back the popularity of Chinese food, and that seems to be about the time that the dish started appearing in America.

Ian Cheney writes, directs, and narrates this interesting look at one single item from the Chinese food restaurant menu. An interesting mix of man on the street interviews, people taking guesses at that they think is the truth, as well as some actual historians of Chinese historians, from museums and universities. This is the first one of his projects that I have seen.... i'll have to check out his other numerous films. That's also an interesting list. This one is very comfortable. We hear many statements, some of which may be true, but it's too bad it wasn't made more clear what was true and what was opinion, or lore. Certainly entertaining....it made me want to go out for Chinese food!

Revealing General Tso with plenty of trivia, too!

[anji2 · 10/10 · 19 May 2014]

As someone who loves authentic mainland Chinese cuisine and is consistently perplexed by the Chinese dishes here in USA I was delighted to see this film on the big screen at the Seattle International Film Festival (SIFF) and was not in the least disappointed. The film delves into the history of how and why Americanized Chinese dishes and restaurants spread from San Francisco to the East Coast and also briefly delves into China's banquet culture and the history of the General himself. The only thing missing from this film for me was some kind of explanation of the extreme use of MSG in dishes such as General Tso's Chicken but hopefully the directors will take that subject and make a sequel! The style, pace and commentary were all great.

General Tso's Chicken is good, but I prefer Yu Shiang Beef

[bensonmum2 · 7/10 · 31 July 2015]

I'm not sure what I expected from The Search for General Tso, but I really got a lot out of it. Being a documentary, I suppose one of its main purposes is to inform and teach the viewer. A few things I learned:

1. There really was a General Tso. He seems to have been a very proud man, intent on preserving Chinese culture. And, he never ate the chicken dish bearing his name.

2. President Nixon's trip to China not only opened the doors for trade with China, but led to an explosion in Chinese restaurants across the U.S.

3. General Tso's Chicken was not created in either China or the U.S. It made it's first appearance in 1955 in Taiwan. And Chef Peng, the creator of General Tso's Chicken, seems unamused in what has happened to his original dish as it's spread across every corner of the U.S.

4. Just as I suspected, there is no agreement on how to pronounce Tso. I believe I heard at least four, maybe five, different pronunciations in the film. Pretty funny.

Informative and entertaining, The Search for General Tso is a winner.

An Excellent Followup to "The Fortune Cookie Chronicles"

[WayneSeltzer · 9/10 · 2 January 2015]

I had the pleasure of reading Jennifer 8. Lee's "The Fortune Cookie Chronicles" (http://fortunecookiechronicles.com/) several years ago and have patiently waited for some form of this delightful book to appear in film. "The Search for General Tso" presents a delicate balance of documentary intrigue, awkward food-geek humor, and mystery.

When I showed the trailer to the Chinese-American owner of my favorite local Chinese restaurant, she looked puzzled and said "Is this supposed to be funny? My customers love General Tso's chicken." That's pretty much the message of the film -- despite the American fascination and love of Chinese cuisine, there is still a great gulf of misunderstanding. Americans still wonder what is "real" Chinese food, and Chinese cooks stick to the tried and true recipes that have been popular for years and seems to please the American palate.

Perhaps a sequel can help close the gap? "The Search for Authentic Chinese Food in America."

Educational and informal

[skodiack · 7/10 · 10 August 2023]

I love the insight in all that quick witted humor. However, personally, I don't believe in my opinion that the Chinese food is less than and not equal French cuisine, as stated in the film. I think highly of all cultures, especially Chinese and the determination to create more for themselves. There need to be less of a divide and more of the unity in the earth and all people. Keep up the good work and keep making amazing films about all cultures and all people. Unity is the only way forward. Your insight to the history of Chinese cuisine really made me hungry and for that I am greatly appreciated.

Fun, but something missing

[drdonmartin · 8/10 · 21 July 2015]

Since I enjoy General Tso's chicken every chance I get, it was no surprise that I enjoyed this film. I was bothered about the omission of a pretty significant bit of Chinese food history in the U.S. While it is true that great numbers of workers were drawn here by the gold rush, not a few Chinese cooks came for the building of the transcontinental railroad in the 1860s. The eastern part employed a lot of Irish, but the western part was largely built by Chinese. They were sought not simply as cheap labor, but as experts in the use of gunpowder to blast right-of-ways through mountains. Unlike the Irish, who were hired individually, the Chinese were hired in gangs of 20, of which one was a cook. Part of the package deal was that the cook was to receive whatever supplies he requested, with the result that the Chinese enjoyed a much healthier diet than the "superior" Caucasians. After the railroad was built, Chinese cooks found work in logging and mining camps, as well as on ranches if the old television series, _Bonanza_ is to be believed. Chop suey probably got its start in a western logging camp.

Good Documentary

[codypa · 7/10 · 22 October 2016]

The General Tso dish is one of the most popular Chinese dishes today. It is mouthwatering and the most demanded in the Chinese Food Industry. This dish is blended to the American tastes, and will make you want to eat some General Tso chicken after you watch the movie. Just like it did to me. Before General Tso everybody loved Cashew Chicken. In the documentary it talks about who made that dish and the back story behind that. It was very lucky to how Cashew Chicken became popular and without his luck he might have never been famous for his widely known dish. Who is General Tso? General Tso was a man of Great Power long ago.

The interviews with the Chinese people was very hysterical. I didn't know we would do something like that but it never fails me. Us Americans always try to make everything our own. This documentary is a good detective story and they keep hunting till they find the truth. They went all the way from New York to China to find answers. The truth is buried in layers of Chinese history. General Tso was a general in the 1800's for the Hunan province during the late Qing dynasty. It is unknown why the dish was named after him because he did not name the meal himself and it isn't known that he liked chicken as well. During the Gold Rush in the 1800's the Chinese poured into America and into different big cities. In despite of all the immigrants the Americans created the Chinese Exclusion Act after the rise of Immigrants due to the Gold Rush. Basically attempted to get rid of all the Chinese out of the country. They lost their jobs and had no way of making money due to the discrimination and hatred from Americans. So they turned to owning their own business, and they discovered that if they tend to American taste with Chinese food then they can make money. In China they interviewed a few people about who General Tso is and what they think of the dish. When asked it was comical what their reaction was to the dish and what it was named. General Tso chicken never was heard of, until it became available in Chinese restaurants in the 1970's. One person they interviewed was a collector of Chinese restaurant menus. He had them dated back to the 40's. He held the Guinness World Record for the most number of Chinese menus. He also had a very interesting item which you don't see very often. So old that he had to make a copy of it to preserve it. General Tso has a Museum in China that most people don't know about. They took a tour of it, and they have a portrait of the famous General that everybody has been wanting to see. Nobody knows what he looks like and everyone just knows the name. This documentary definitely explained the whole back story behind the famous dish. It was very interesting and I would definitely recommend it to anyone interested in documentaries.

Fantastic Foodie Documentary

[ButterfieldStudios · 8/10 · 1 April 2016]

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.

Better read the Wikipedia page

[ersbel · 10 August 2017]

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

One of my favorite documentaries

[livinginthejetage · 10/10 · 17 July 2023]

It takes real skill as a director to pull together interviews, history, and engaging graphics on a rather mundane subject and make such an intriguing, humorous, and overall entertaining documentary. The graphics are such a great part of the documentary tying in the different time periods. The editing is to be commended due to it's is sharpness in capturing the best parts of numerous interviews in the U. S., Taiwan, and in Hunan province itself. I think a documentary is best when it is good storytelling regardless of subject matter, and to me this doc delivers with exceedingly good storytelling.

Who knew General Tso's chicken could be so interesting?

[MeatDogg2k1 · 9/10 · 10 February 2021]

Awesome documentary and explores what might seem like a nothing topic in an enlightening and amusing way. Definitely worth the time!

Who Doesn't Love General Tso's Chicken!

[sddavis63 · 8/10 · 2 October 2015]

I often tell people that I spent two weeks in China and never saw a single chicken ball! My point, of course, is that what we in North America call Chinese food isn't really Chinese food. But, whatever, it's so darn good! And I admit that I love General Tso's Chicken. If I'm in a Chinese restaurant, I'm having some! And every time I order it, I wonder, "who was General Tso?" And then this documentary popped up on Netflix. I had to watch it. And it's worthwhile, and very enjoyable.

First, there really was a General Tso! Apparently he was from Hunan - I spent some of my two weeks in China in Hunan and never heard him mentioned that I remember, but that's where he was from. A supposedly successful general in the 19th century who never lost a battle and was a fierce defender of Chinese culture, which makes me wonder (and the point is raised in the film) just how happy he would be about this new- fangled chicken dish that bears his name. Although apparently it originated in China - or, Taiwan to be more precise, invented by a chef originally from Hunan and who's none too happy about some of the variations that have appeared to his original recipe in Chinese restaurants around the world. "This is all nonsense" he says when looking at pictures of different versions of the dish. Interesting stuff.

This is about more than just food, though. There are some thoughts about Chinese immigration and how the Chinese diaspora spread throughout the United States, some consideration of the industriousness of the Chinese people and the place of the now ubiquitous "Chinese restaurants" and how they've changed over the years, starting out as places that sold Chop Suey, and now with very diverse menus and some ethnic blends as well. There's thought given to the place of the Chinese community in the US, and although it was mentioned only briefly and not developed, there was some thought about possible racism (I suppose) with the mention that people expect Chinese food to be inexpensive, but they'll fork over big bucks for French food. (Not that there aren't expensive Chinese restaurants.)

All very well done; all very interesting and enjoyable. It's for light viewing. Although, as I noted, there are more serious issues raised, they're not explored in depth. But if you love General Tso's Chicken and you have some interest in where it came from, this will be a worthwhile documentary to watch. (8/10)