Now, Chou relishes in the variety, and even resents the idea of picking favorites. The author of Vegetarian Chinese Soul Foodjokes that “Cashew chicken paid for my college education,” and notes that customers favored Americanized options and only tried the more traditional dishes her family cooked, like dry-fried string beans, when served buffet style. When Chou’s parents first moved to the US and opened a Chinese restaurant in 1980, traditional dishes didn’t sell. “That has opened up the access to these regional cuisines and ingredients, created a broader demand and customer base.” “What’s on TV, Tony Bourdain… even people on YouTube, broadcasting from wherever they are,” she says.
It's a far cry from a generation ago, when most Americans outside the Chinese diaspora barely understood the difference between Americanized Chinese food and the cuisines of China.įood writer Hsiao-Ching credits more people traveling, or even exploring other cultures from their couches. Big-budget modern regional Chinese chain outlets share streets with old-school chop suey spots, and takeout dim-sum counters are interspersed with all-you-can-eat premium hot pot vendors.
Like most North American cities these days, many of Seattle's most exciting Xi'an noodle spots and curative Yunnan soup purveyors sit in the suburbs, but the traditional home of Chinese food, the Chinatown-International District, stays relevant and still holds the highest concentration of excellent restaurants.
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