From Fried Wonton to Crab Rangoon

This is a full circle story showing the ingenuity of Chinese restaurants and how Cantonese fried wonton became a pseudo-Polynesian cocktail snack, then eventually settled as an American Chinese appetizer.
Timestamps:
0:00 Intro
0:40 Victor Bergeron
1:11 Trader Vic's first menu
2:07 Fried wonton in America
3:00 Fried wonton history
4:24 Victor's "inventions"
6:46 Trader Vic's 50s menu
7:53 Making it to Chinese restaurants across the world
Video credits:
• A Day in Yangon Myanmar
• 錦鹵雲吞 主角一定係個鹵汁- 東張西望
• 炸雲吞 唔係間間酒樓都有得食 - 東張西望
• 1950s Tiki Culture / E...
• House of Tang - CT Chi...
• Unwrapped: Surimi Imit...
Menus:
www.worthpoint.com/worthopedi...
menus.nypl.org/menu_pages/47916
menus.nypl.org/menu_pages/62591
menus.nypl.org/menu_pages/48163/
www.atlasobscura.com/articles...
vintagemenumania.com/products...
Trader Vic's Book of Food & Drink 1946:
archive.org/details/tradervic...

[@anna10013]

Always fascinated by dishes that live on in diaspora when they arent really eaten anymore in the old country. Saying crab rangoon is an example of this definitely feels like a stretch but maybe thats what makes its story all the more interesting !

[@jungyew]

After watching your video, I'm craving crab rangoon. Very cool that you have an old Trader Vic's menu. I used to dine at the Chicago location which is closed now.

[@AmericanChineseFoodShow]

I lucked out on getting one. Trader Vic's menus can be really high in price. I am just hoping the location close to me doesn't close anytime soon. A bunch of restaurants are closing nearby.