Chinese Cuisine Evolution in America

This chapter explores the transformation of Chinese food in America through the influence of Cecilia Chiang and her restaurant, the Mandarin. The discussion highlights the contrast between authentic Chinese dishes and Americanized versions, while also examining the impact of chains like P.F. Chang's and Panda Express on the culinary landscape. It further delves into the global adaptation of Chinese cuisine, including variations in the U.K., India, and Latin America, emphasizing a cultural exchange that enriches culinary diversity.