Good Food
Chinatown Then and Now, "Oriental" Ramen, Who Was General Tso?
Jonathan Gold declares Chinatown LA's next big food destination. We search for the origins of General Tso’s chicken and talk to two American born restaurateurs who are trying to serve it to customers in Shanghai. Plus, a food writer files an official complaint against "oriental-flavored" ramen.
By Evan Kleiman • • 57m ListenJonathan Gold declares Chinatown LA's next big food destination. We search for the origins of General Tso’s chicken and talk to two American born restaurateurs who are trying to serve it to customers in Shanghai. Plus, a food writer files an official complaint against "oriental-flavored" ramen.
Photo: Wicked Delicate Films
In this episode
7 storiesIs Chinatown LA's Next Big Food Destination?
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. He recently wrote an article for the paper declaring Chinatown the hottest restaurant district in Los Angeles. Here is a list of the newcomers as well as some of his old favorites.
Read the story7 minThe Man behind Chinatown's Restaurant Boom
George Yu is the Executive Director of the Chinatown Business Improvement District. He discusses the meteoric rise of LA's Chinatown and how the neighborhood can honor the past while ushering in the new. Music: "Lentil" by Sia
Read the story7 minChop Suey, USA: The Story of Chinese Food in America
Yong Chen is the author of Chop Suey, USA . The UC Irvine historian takes us back over a hundred and fifty years and explores the journey of Chinese restaurants in America. Music: " Lujon" by Henry Mancini
Read the story10 minThe Search for General Tso
General Tso's chicken can be found on every Chinese menu in America, but who was General Tso? Filmmakers Ian Cheney and Jennifer Lee set out to find the origins of the dish in their film, The Search for General Tso .
Read the story10 minTwo Restaurateurs Are Introducing Crab Rangoon and Orange Chicken to China
Fung Lam and David Rossi are the duo behind Fortune Cookie , an American Chinese restaurant in Shanghai. They are attempting to introduce American favorites like sweet-and-sour pork and crab rangoon which are as foreign as apple pie to Chinese customers. Music: " A Shot in the Dark"
Read the story8 minThe Problem with "Oriental" Ramen
Lucas Peterson is a food writer based in Los Angeles. In an article for Lucky Peach.com he challenges Nissan Foods for using the word "Oriental" to describe their ramen.
Read the story8 minMarket Report
Laura Avery is the market manager for the Santa Monica Farmers' Market . This week she talks to Michael Fiorelli, chef and partner at Love & Salt in Manhattan Beach. He is roasting whole carrots and using the carrot tops to make a pesto.
Read the story5 min
