Green China.

Chinese takeout, one of the great staples of American cuisine. The perfectly fried pieces of chicken engulfed in sauce, some sweet, some spicy, some sour and some a mixture of all three. You add that to a heaping side of carbacious...I know its not a word...rice that's been fried to death in a wok with random vegetables and meat chunks, AND most places insist you tag on a couple crab Rangoon or an eggroll for that little extra tug on your belt. Let me stop there and visit the food enigma that is a crab Rangoon. A crunchy outer shell with cream cheese, crab meat and green onions. It is such a simple mixture that I am surprised more people do not try and play around with to try and make them even more extensive and creative. In school we made some of these tasty treats with smoked salmon instead of crab meat and they were some of the best things I have ever eaten. Oh, did I start rambling about appetizers? Apologies, lets get back to the main idea here, and let us just go ahead and give a proper salute to the Chinese take out business for offering such great easy options of skillfully fried happiness for a reasonable price in ten to fifteen minutes.