New Wave Of Chinese Restaurants Challenges 'Cheap' Stereotype - what are the most popular dishes at chinese restaurant

When Amelia Ningkang opened her restaurant Malaga project on the tail of the East Village of New York --
At the end of 2015, she had only a few rules: she refused to let the Dragon decorate the wall, and she would not be disappointed with the signature dish of her restaurant, the Sichuan specialty malamaya, stir-fry on numb spices to bring delicious Sichuan cuisine.
In 2010, Kang moved from Beijing to New York to study at the American Culinary Institute.
She soon realized that the status of Chinese food had fallen to second place in the United States.
Class status is far less valuable than other recognized "national dishes" such as Italy and Japan"
In terms of the respect it commands and the price it receives.
"When people think about Chinese food, most of them think about American Chinese food or takeout," she notes . ".
But a new generation of immigrant restaurant owners like Kang
Deeper pockets than many Chinese immigrants who had previously entered the restaurant business --
Designed to provide the latest spins for Chinese restaurants, the price matches the decor.
They not only cater to the tastes of Americans who are interested in higher education
The end of Chinese cuisine has also attracted more and more immigrants.
Take the Malaga project as an example.
It doesn't look like a typical Chinese restaurant.
Brick floors, painted walls and Edison bulbs (
Food critic Robert Sietsema's "apartment style" and Kang are described as reminiscent of China's post-90 s growth).
The menu has not been diluted to suit non-Chinese palate.
Kang and her colleagues
The owner, a childhood friend from Beijing, wanted to faithfully reproduce their favorite dishes while providing an atmosphere for the Chinese dining experience.
"People always think we are Thai or Korean," Kang said . " There was a hint of anger in her voice.
"I want to educate people, this is a Chinese restaurant with good service, atmosphere and design," she said . ".
"These descriptions are traditionally not associated with Chinese restaurants in the United States.
For a long time, it has been widely believed that Chinese food is more related to cheap food and humble interiors. Think five-for-a-
Dollar dumplings, orange chicken by Panda Express, or buffets all over almost every town in the United States, instead of stylish decor, plus a check for more than $30 per person.
Liu Haiming, a historian caught up in the "nation" and cheap, wrote in his book that from Guangzhou restaurants to Panda Express, the history of American Chinese restaurants was recorded, "In the mainstream American restaurant market, the niche of Chinese food is not exquisite food, but cheap national food," is generally reflected in the iconic chop suey restaurant until its 1960 s, it is common in cities.
Although the Immigration Act of 1965 brought about a new wave of Chinese immigrants, along with them, restaurants offering a variety of regional delicacies still retain the stereotype of cheap Chinese food.
The Malaga project is not alone in challenging these stereotypes.
In New York City alone, for example, there is also a contemporary Chinese noodle shop "tang" opened by two locals in China and Taiwan ".
In addition, a series of fashion restaurants specializing in small steamed buns have been opened, such as Shanghai dumplings and eight o dumplings.
Then the Blue cafe in China and China, run by her husband-and-
Wife's team from Shanghai and Harbin, as well as high-end Hao Noodles and tea from Mrs. Zhu's Kitchen, whose owner, Zhu Rong, owns a chain restaurant in China. (
After visiting her son in the United States, she decided to open her first outpost in the United StatesS.
And it was found that Chinese food was really lacking. )
Dine at these restaurants, which are located in the community of traditional immigrant enclave away from Chinatown, flushing or Sunset Park, compared to dim vinyl floors and fluorescent lighting, you are more likely to encounter bare bricks and recycled wood.
Eric Sze, one of his colleagues
Boss Tang thinks his restaurant is part of a new wave of Chinese restaurants.
"Chinese food should not be cheaper," he said . "
On his side, dishes like ZJM-his view of the classic bean paste noodles
About $12 per order.
It's not expensive, but it's much more expensive anywhere in Flushing than the same dish.
Sze grew up in Taiwan and came to the United States when he was a teenager.
As he said, "coming to the United States, it doesn't make sense to me to see Chinese food so low in the hierarchy.
Krishnendu Ray, a food research scholar, wrote in his book "national restaurant owners" that this is a culture supported by capital, and that economic and cultural reasons mainly revolve around class and race, plays a vital role in deciding why certain dishes rank higher in what he calls a "taste hierarchy.
"In other words, the richer the immigrants from a country, or the more developed the country's economy, the more prestigious --and expensive —the cuisine.
Take Italian food for example. Ray noticed that the taste of Italian food is very high --
Once it has lost contact with poor immigrants or Japanese cuisine, it is over, and only after Japan becomes an economic powerhouse can Japanese cuisine get a high price.
He believes that this process is now beginning to occur in Chinese cuisine.
According to Ray, as China continues to rise as a global superpower, and as richer, more educated immigrants move to the United States, one of the side effects is the rise in the prestige of Chinese food culture.
"This is a culture of capital support," Ray said . " He is referring to restaurants like the Malaga project, haolina and tea.
"The Chinese came from China with money.
20 years later, he predicts, Americans will change their views on Chinese cuisine, just like Japanese cuisine.
"In the long run, I do see Chinese food upgrading in a dramatic way in the US imagination," Ray said . ".
New needs from new immigrants have been recognized.
"There are more and more Chinese restaurants like this expected," she said . " She added that as more and more Chinese come here to study and stay, "the restaurant market like her will grow.
If the future of Chinese food in the United States will increasingly include restaurants like the Malaga project, it will also be largely driven by the tastes of Kang's new category of Chinese immigrants, people who care about the atmosphere as much as they do about food.
On a recent cold and windy Saturday afternoon, the Malaga program was bustling with young Chinese Americans who were more often Mandarin-speaking than English.
One of them is Qi Tong, who eats alone and is absorbed in his mobile phone. A 29-year-
He came to the United States from Hunan province, China. S.
Pursue a doctorate.
Tong moved to New York a few months ago and the Malaga project soon became one of his favorite places to go.
When I asked him why, he simply told me, "it's like at home.