General Tso's Chicken
ESSAYIvan Hodes & Matt P. Jageressay, China, Taiwan, United States, Korea, Beijing, Peking, Taipei, Alaska, California, Los Angeles, Northridge, Phoenix, Chinese food in Phoenix, Chinese food in Alaska, Chinese food in Anchorage, Mongolian BBQ, Mongolian barbecue, Mongolian barbeque, Mongolian BBQ in Alaska, Wu Zhaonan, Colonel Lee, John C Lee, Ding How, Ting How, World War II, WWII, Pacific Rim cuisine, Chinese food on the Pacific Rim, Chinese restaurants in the United States, American Chinese food, Chinese-American food, migrant food, Chinese diaspora food, Taiwanese food, Taipei food, bd's Mongolian Grill, Ulaanbaatar, zhizi, Beijing kaorou, Beijing cuisine, Beijing barbecue, General Tso's Chicken, jingisukan, Hokkaido food, teppanyaki, tieban, Old Beijing, Chinese food in the cold war, Cold War, Chinese food in Arizona

Mongolian Barbecue on the Banks of Grass Creek

How far do you go for Mongolian BBQ?

ESSAYIvan Hodes & Matt P. Jageressay, China, Taiwan, United States, Korea, Beijing, Peking, Taipei, Alaska, California, Los Angeles, Northridge, Phoenix, Chinese food in Phoenix, Chinese food in Alaska, Chinese food in Anchorage, Mongolian BBQ, Mongolian barbecue, Mongolian barbeque, Mongolian BBQ in Alaska, Wu Zhaonan, Colonel Lee, John C Lee, Ding How, Ting How, World War II, WWII, Pacific Rim cuisine, Chinese food on the Pacific Rim, Chinese restaurants in the United States, American Chinese food, Chinese-American food, migrant food, Chinese diaspora food, Taiwanese food, Taipei food, bd's Mongolian Grill, Ulaanbaatar, zhizi, Beijing kaorou, Beijing cuisine, Beijing barbecue, General Tso's Chicken, jingisukan, Hokkaido food, teppanyaki, tieban, Old Beijing, Chinese food in the cold war, Cold War, Chinese food in Arizona
Mongolian Barbecue on the Banks of Grass Creek
EXPERT WITNESSThe Cleaver QuarterlyQ&A, China, Hong Kong, Dominican Republic, United States, Vietnam, Caribbean-Chinese food, Sichuan, New York, Tennessee, Chinese food in Tennessee, Chinese food in New York, Chinese food in Nashville, fusion, Chinese fusion, Dominican-Chinese food, Dominican-Chinese foods, chofan, fried rice, Vietnamese food, price point of asian food, American influence on Chinese food, Western influence on Chinese food, Western food in China, American food in China, chop suey, chow chop suey, history of chop suey, KFC, KFC in China, Chinese KFC, authentic Chinese food, food authenticity, hybrid foods, hybridized foods, hybridized Chinese food, Chinese fusion foods, Chinese diaspora, Chinese food in Washington Heights, Chinese-American food, regional Chinese-American food, General Tso's Chicken, doubanjiang, Sichuanese food, Sichuan chili cris, Jenny Gao, Lucas Sin, Peter Kim, Lien Lin, Chris Cheung, East Wind Snack Shop, Junzi Kitchen, Bricolage, Museum of Food and Drink, pupu platter, wontons, beef and broccoli, oyster sauce, pork fried rice, sweet and sour pork, Chinese Exclusion Act, Chinese-American cuisine, history of Chinese-American food, mapo doufu, kung pao chicken

Authentically What?

Chefs grapple with hybridized Chinese foods in history and today

EXPERT WITNESSThe Cleaver QuarterlyQ&A, China, Hong Kong, Dominican Republic, United States, Vietnam, Caribbean-Chinese food, Sichuan, New York, Tennessee, Chinese food in Tennessee, Chinese food in New York, Chinese food in Nashville, fusion, Chinese fusion, Dominican-Chinese food, Dominican-Chinese foods, chofan, fried rice, Vietnamese food, price point of asian food, American influence on Chinese food, Western influence on Chinese food, Western food in China, American food in China, chop suey, chow chop suey, history of chop suey, KFC, KFC in China, Chinese KFC, authentic Chinese food, food authenticity, hybrid foods, hybridized foods, hybridized Chinese food, Chinese fusion foods, Chinese diaspora, Chinese food in Washington Heights, Chinese-American food, regional Chinese-American food, General Tso's Chicken, doubanjiang, Sichuanese food, Sichuan chili cris, Jenny Gao, Lucas Sin, Peter Kim, Lien Lin, Chris Cheung, East Wind Snack Shop, Junzi Kitchen, Bricolage, Museum of Food and Drink, pupu platter, wontons, beef and broccoli, oyster sauce, pork fried rice, sweet and sour pork, Chinese Exclusion Act, Chinese-American cuisine, history of Chinese-American food, mapo doufu, kung pao chicken
Authentically What?
THE ILLUSTRATED WOKThe Cleaver QuarterlyQ&A, recipe, restaurant, translation, China, USA, New york, New Haven, Connecticut, Chinese food in Connecticut, Chinese food in New York, dongbei, Hong Kong, Hong Kong fried chicken, zhimajiang, sesame sauce, Chinese sesame sauce, Chinese sesame dip, fermented tofu, fermented bean curd, furu, rose furu, meigui furu, furu-sesame sauce, General Tso's Chicken, General Chu's Chicken, Chinese American food, American Chinese food, Chinese diaspora

Fried Chicken, Generally Speaking

Lucas Sin pays homage to General Tso’s Chicken

THE ILLUSTRATED WOKThe Cleaver QuarterlyQ&A, recipe, restaurant, translation, China, USA, New york, New Haven, Connecticut, Chinese food in Connecticut, Chinese food in New York, dongbei, Hong Kong, Hong Kong fried chicken, zhimajiang, sesame sauce, Chinese sesame sauce, Chinese sesame dip, fermented tofu, fermented bean curd, furu, rose furu, meigui furu, furu-sesame sauce, General Tso's Chicken, General Chu's Chicken, Chinese American food, American Chinese food, Chinese diaspora
Fried Chicken, Generally Speaking