In the Twin Cities, Asian chefs feel the sting of Andrew Zimmern’s insults. They say his apology isn’t enough. - low calorie dishes at chinese restaurants

Bloomington, Minnesota. —
Sitting in front of a big round table in greater Sichuan, lazy Susan, with mapo tofu, dandan noodles and other Sichuan specialties, said she had a good relationship with Minnesota.
She was angry, and her anger was directed at Andrew zimen, one of the most powerful figures in Twin Cities, the glasses-clad chef and TV host recently insulted Chinese Americans in a widely circulated video interview.
Eve and her husband, Eddie Wu.
She's a baker. he's a Korean chef.
Influential restaurants
Very angry, they have organized a series of pop music in collaboration with Miao American chef Chris she
Ups promotes dialogue around the issues raised in the Zimmern interview: White privilege, cultural appropriation and arbitrary racism.
About 100 people took part in the first pop music. up, on Dec.
7. in chef Street, Eddie Wu.
Paul, they eat kimchi fried rice, Kathmandu dumplings, Miao sausage and other dishes in a box marked with "horse"---
"Zimmern is used to describe the derogatory term of the shopping center --
In the United States, horizontal cooking is often rejected as Chinese food.
If you want to know what Miao and Korean food has to do with Chinese food, you need to know how Zimmern's insults come with her and Wus.
When Zimmerman was unhappy with Chinese American foodP. F.
The Mark of Chang's especially zimen is "ripoff” —
They said he was dissatisfied with all Asian immigrants and Asian-Americans cooking efforts trying to find a way out in the United StatesS. mainstream. “I’ll back P. F.
Chang and their family on any day of the week. Asians forever! ” says Eve Wu.
"If we had to be a generation that would send out problematic behavior because there was no one in the past, then I would have done so. . . .
I want to make a 100-
Fought him for a year.
"Eve Wu's anger is just the loudest example of Zimmern's reaction to interview Fast Company, which was released to coincide with the lucky cricket debut," Exotic Food "host 200-
Chinese restaurant and tiki bar in the suburbs of Minni aporiis.
The interview shook some people's belief in Zimmern, a former drug addict who cleaned up his behavior in Twin Cities and became one of the brightest lights in the area.
After all, he is a person who has spent most of his career promoting foreign food, not an attempt to discredit immigrants into the United States.
In an interview with Mark Wilson, Zimmern said he wanted to introduce Sichuan Chilean oil company to Western Chinese.
Noodles and roast Beijing duck.
Lucky cricket can even turn into 200, Zimmern suggests-
A bit like the exit chain of P. F.
In addition to "authentic" Chinese cooking. Zimmern, a 57-year-
The white old man from New York dressed himself as the savior of Chinese food in the Midwest.
"I think I'm saving the souls of all people so they don't have to eat in these horses -----
"Restaurants disguised as Chinese food in the Midwest," Zimmern said . ".
Looking back at the interview this summer at the Minnesota State Fair, Zimmern had a hard time explaining how the words fell from his mouth.
"I let myself forget about carried so, it was too much fun to realize that I was working," he said at the Sichuan spice company in the residential area.
"You don't pay attention anymore. you said something rash.
What you said is not accurate.
"Zimmer spent more than half of the stone.
On a cold Tuesday, I was in Twin Cities, where the temperature never froze.
Wearing a knitted hat and a thick yellow coat, Zimmern led me to visit several of his favorite Chinese restaurants and finally stopped at Lucky Cricket.
He said zimen's love for Chinese food began in his childhood.
He remembers sitting in a window seat with his father at the Bobo restaurant in Chinatown, New York, when he was 3, holding a pack of chopped squid and shrimp.
Zimmern said that in the next 54 years, when he did not work hard to solve his addiction problem, he became a student who studied Chinese cooking seriously, learning the history of Chinese cooking,
"I believe that Chinese and Mexican cuisine are two major cuisines in depth and breadth.
They are faster than France and Italy, "he said while driving a white Mercedes E400 rental car in the parking lot of the Mandarin Kitchen in Bloomington.
During the weekend dim sum, the Mandarin Kitchen is as crowded as the subway station at rush hour.
But this afternoon, Zimmern quickly fixed a table without the need to lower the hat to avoid the selfie Hunter.
He is doing a sneak peek for the whole king crab, but today is gone.
Zimmern ate a whole lobster, ginger and scallions, and half a roast duck.
Like a hint, Pastor.
Stephen Cui, 85year-
The retired Lutheran minister approached Zimmerman with a copy of the China Tribune.
The newspaper has just published an interview with Zimmern and a report on the aftermath.
Xu Ke, who has long been a fan of zimen, is very angry.
"They don't know he's promoting [Chinese]
"Culture," Xu said.
"I defended him.
I know him better than others.
Zimmern expressed gratitude for the unrequested support.
He also vowed that it was not a setting for visiting journalists.
"I didn't tell the restaurant I was coming," he said . "
In other Chinese restaurants in Twin Cities that I visited without him, the response to Zimmern's comments was more reserved, perhaps a mix of forgiveness, frustration and resignation, from hearing a bad Hound with too much authenticity-Say the menu.
David Fang, a Chinese landmark in Bloomington, United States, third-
Acting restaurant owner Edward Fong said Zimmern was just trying to distance lucky cricket from previous generations of efforts to integrate Chinese cooking into the community.
Fang zimen's opinion is just self-
Interested, poor marketing ideas.
"I think he understands that he not only insulted independent Chinese restaurants like us," Fang said, "but he really insulted people who like to come to our restaurant, which is a lot of people.
Then he made himself laugh, perhaps for the last time.
Rainbow China on Nicolai Avenue
A place widely regarded as a cooking destination
Chef and owner Tammy Wong stand in her spotless stainless steel restaurant
Steel kitchen with high configurationpowered woks.
She tells her wonderful life story: she is the eldest daughter of Chinese parents living in Cho Lon, Vietnam, and has long attracted Chinese immigrants and refugees.
After the fall of Saigon, the yellow family fled Vietnam, landed in New York, and finally settled in Minni aporith in 1983.
Four years later, her father decided to open a restaurant despite 11-
Member tribes know the first thing about running such a business.
Huang had to improvise and pieced together a menu from the dishes she saw at other American Chinese restaurants.
The food is made according to her Cantonese tradition, but after improvement, the taste here is more in line with the taste of Scandinavian people.
Ingredients are not always available (84-year-
Old man David recalled that he planted bean sprouts in the basement and ordered canned tofu from San Francisco)
And people are not always open to new tastes.
In the early Chinese menu, Tso's chicken, ribs and even hamburgers were essential.
Over time, both Fong's and Rainbow Chinese have cultivated loyal followers based on their personalized needs for Cantonese cuisine.
If she was reluctant at first, Wong began to accept her role as a chef.
Whether it's buying a product from a farmer's market or buying it again, she's constantly decorating herself with a menu
Engineering sauces featuring fresher and healthier ingredients.
Today, she is also trying to cater to Minnesota from tapas, Thai, Vietnamese or Lao.
"I won't call [my food]
"Chinese Americans . "
"If there is anything, I will call it Minnesota, China.
"Both Wang and Fang believe that their food is a legitimate expression of Cantonese cuisine, just like any other regional cuisine, according to local tastes and ingredients available.
They are not friendly to their efforts.
The efforts of their families
The favorite son of Minni aborith.
Zimmern's comment, "I'm not completely offended right away," Wong said ".
"But I just felt, 'Oh, my God, it may have offended a lot of other people.
"When he provided a quick review of the dishes in front of him at Sichuan spice restaurant --
By the way, it's generally positive.
Zimmern no longer catches a cold when I tell about what Huang and Fongs told me.
Zimmern has read quite a few reviews online.
He offended others by knowing what he said.
But he was hit hard by the voices of the people he knew and respected.
"Welcome to what a terrible place I feel," he said . "
"Who wants to hurt the person you care about?
Is this done out of rashness and stupidity? ” he continues.
"This is what I used to do before learning mindfulness and words are important.
Zimmern said he wanted to do more than just apologize to the people around him.
He wants to make up, he says, one way to do this is to shut up and listen.
He wants to hear what they really think about cultural embezzlement. (
For the record, none of the people I spoke to were very concerned about whether Zimmerman would cook or profit from Chinese food. )
Wu Yifu also wants to let the door listen.
The first horse invited a celebrity chef. ---pop-
But he never showed up. (
Zimmerman said he had never seen an invitation. )
Wu wants to reconcile the two seemingly incompatible positions: one is a person who develops his career by promoting foreign food, and the other is a person who calls some Chinese American food a "horse ". ---.
She wants him to express his love for immigration culture with his views on immigration culturefounder of P. F.
Chang mern is described outside as Chinese, but in it as "rich American children ". ” (
Jiang's email replied: "I won't be involved in his muck.
I am very satisfied with myself and the people I am not. ”)
Although she was very angry, Ms. Wu also sympathized with her.
She knows it's hard to face your contradictions.
She proved this: she was born in South Korea and adopted by a conservative white family.
She went through the pain of racism, and at the same time, she also dealt with the "inner monologue" of a white woman who called the police for any perceived threat.
"It's like, man, I get it," Wu said . ".
"I see, Andrew Z. It’s tough [stuff]
But that's what I did. You can do it.
"Maybe Zimmern can start unpacking at Lucky Cricket, which has been criticised for the awkward combination of Chinese cuisine and tiki culture.
For example, Zimmerman ran a sample of several dishes.
Sichuan, beans, fragrant glaze decree-
Pork ribs, soy sauce noodles
From the food at the table to the island of Easter Festival, we began to dissect the mechanism --
Like the head in the bar.
Every element we analyze
Chicken from zimenand-
The menu has waffles and I noticed a thin layer of Chilean oil under wontons that traditionally swims in hot stuff --
It is clear that lucky cricket is not the temple of authenticity he wants. It’s fusion.
21-more sexy
The century edition of the Chinese American agency, he rejected in the first time.
Where do they all meet customers.
"I happen to think this is fusion, too," Zimmern said . ".
"That's why I feel very sorry for the inconsiderate way I described this restaurant. . . .
It is important that words are not accurate.
My inaccuracy is important.
"Inprecision may explain another twist in the legend of lucky cricket: its next location may not be in the Midwest, and Zimmern wants to save it from inferior Chinese cuisine.
In the city where zimmeen and his business partner McDermot restaurant group are looking for a location, there are Las Vegas, a neon lighthouse in the desert, where images are not authenticitym.