chinese food

Stir-fried mantou buns with cumin and chili. Food bloggers Stephanie Li and Christopher Thomas have eaten the small steamed bread often while on lockdown during the coronavirus outbreak. They had been working on a recipe for the buns before the virus hit,

In China, Quarantine Tests Cooks To Get Clever

5:04am February 17, 2020

by Bo Hamby

For food bloggers Christopher Thomas and Stephanie Li, staying indoors during the coronavirus epidemic means getting creative with what's on hand. They tag dishes on Instagram #cookupinlockdown.

Panda Express came up with the recipe for Orange Chicken 30 years ago today. It's the company's signature dish and top seller.

Orange Chicken, Panda Express' Gift To American Chinese Food, Turns 30

2:38pm October 30, 2017

by Mandalit del Barco

The concoction, crispy fried chicken tossed with a sweet and sour sauce, is an Americanized version of dishes found in China. But this top seller has developed its own authenticity over the years.

Joaquin "Jocko" Fajardo makes a spicy Mexican version of chop suey, a classic American Chinese dish. He tells us how his great-aunt learned to make the dish from the Asian employees at her Mexican restaurant in Los Angeles.

Chop Suey: A Classic Chinese-American Dish Takes On A Mexican Flair

4:12pm August 03, 2017

by Rhitu Chatterjee

Jocko Fajardo grew up in Arizona eating Mexican food. But his go-to comfort dish is a Chinese-American classic with a little Mexican thrown in. He tells us how the dish came to his family.

One of the new dishes being tested at the Panda Express Innovation Kitchen in Pasadena, Calif., is this beef brisket stew. It was inspired by a dish of braised beef that chef Jimmy Wang's mother and grandmother used to make for him when he was growing up

National

Want More Traditional Chinese Fare? Panda Express Says: Give Us A Try

11:33am June 09, 2017

by Leo Duran

The fast-food chain is often knocked for its Americanized spin on Chinese food. But as American palates expand, it wants to keep up by offering more traditional Chinese recipes ... to an extent.

Liagnfen Of Happy Tears, an appetizer of cold, spicy starch jelly noodles served at MáLà Project. The New York City eatery is part of a new generation of higher-end Chinese restaurants that are catering not just to American palates but also to a growing

New Wave Of Chinese Restaurants Challenges 'Cheap' Stereotype

2:43pm November 14, 2016

by Esther Wang

Chinese food has long been seen as cheap takeout. Now a new generation of deep-pocketed immigrant restaurateurs aims to offer an updated spin on the Chinese restaurant, with prices to match the decor.

Japanese food was once derided, but it's now in the canon of haute cuisine, says author Krishnendu Ray. How we value a culture's cuisine in our society, he says, often reflects the status of those who cook it.

Why Hunting Down 'Authentic Ethnic Food' Is A Loaded Proposition

11:26am April 09, 2016

by Maria Godoy

In a new book, an NYU scholar explores how immigrants shape the American palate. He says it's time to ditch the phrase "ethnic food" — which lumps all nonwhite people and their cuisines together.

These shrimp "Peking ravioli" (aka dumplings) were featured at the third annual Festival of Dumplings in 2014 — honoring Bostonian and celebrity chef Joyce Chen.

Boston Chinese: A Fusion Food Cooked Up In A Melting Pot City

11:09am March 30, 2016

by Maanvi Singh

Peking ravioli? Chow mein sandwiches? Bread as a standard side dish? There's a fascinating history behind Boston's unique spin on Chinese cuisine.

Chefs at work in the kitchen of a restaurant in New York's Chinatown, circa 1940. For many Chinese, opening up restaurants became a way to bypass U.S. immigration laws designed to keep them out of the country.

Lo Mein Loophole: How U.S. Immigration Law Fueled A Chinese Restaurant Boom

2:44pm February 22, 2016

by Maria Godoy

In the early 20th century, the Chinese faced draconian immigration rules. But owners of a few types of businesses could get special visas. In 1915, restaurants got on that list. The rest is history.

In the Fortune Garden kitchen in El Centro, Calif., near the Mexican border, cooks speak to each other in Cantonese, and waiters give orders in Spanish.

The Chinese-Mexican Cuisine Born Of U.S. Prejudice

4:20pm April 20, 2015

by Lisa Morehouse

Fried yellow chilis. Baja-style fish. Not the typical Chinese restaurant fare, unless you're near the U.S.-Mexico border. The reasons go back to an 1882 law enacted to keep Chinese out of the U.S.