Ep 10. Exploring Chinese-American Classics

Easy Chinese Season 2 Episode 10, titled Exploring Chinese-American Classics, delves into the historical and cultural significance of iconic Chinese-American dishes. In this episode, host and chef Ching-He Huang visits New York City and meets with renowned chefs, food bloggers, and experts to discuss and prepare some of the most well-known dishes in Chinese-American cuisine.

The episode starts with Ching-He Huang exploring the history of chop suey, a dish that became popular in the late 19th century as Chinese immigrants settled in America and adapted their cuisine to American tastes. She visits Nom Wah Tea Parlor, one of the oldest dim sum restaurants in New York City's Chinatown, to sample their famous chop suey and to speak with the owner about the dish's history. Later, she meets with food blogger and cookbook author, Grace Young, who shares her family's recipe for chop suey and explains how the dish evolved over time.

Next, the show focuses on General Tso's chicken, a dish that has become synonymous with Chinese-American cuisine and is ubiquitous in Chinese takeout restaurants across the United States. Ching-He Huang visits the original inventor of General Tso's chicken, Chef Peng Chang-kuei, to learn about the origins of the dish and to taste his original recipe. She also speaks with Fuchsia Dunlop, a renowned food writer and expert on Chinese cuisine, who explains how General Tso's chicken has evolved in America and become one of the most recognizable Chinese dishes in the world.

The third dish explored in this episode is egg foo young, a Chinese-American omelet filled with vegetables, meat, and topped with gravy. Ching-He Huang visits Jing Fong, one of the largest dim sum restaurants in New York City, to learn how to make egg foo young from head dim sum chef, Tony Wong. She also talks with food writer and filmmaker, Diana Zheng, about the evolution of egg foo young and how the dish reflects Chinese-American culinary creativity.

The final dish featured in this episode is crab rangoon, a deep-fried wonton filled with crab meat and cream cheese. Ching-He Huang visits Kings Kitchen, a family-owned restaurant in Staten Island, to learn how to make crab rangoon from master chef, Chef Xiaosheng Liang. She also speaks with food writer and blogger, Calvin Trillin, who shares his memories of eating crab rangoon in the 1960s and explains how the dish evolved over time.

Throughout the episode, Ching-He Huang shares personal stories and anecdotes about her own experiences with Chinese-American cuisine, and how these dishes have become beloved classics in both Chinese and American cultures. She also highlights the cultural significance of these dishes and their role in shaping the identity of Chinese-Americans in the United States.

Overall, Easy Chinese Season 2 Episode 10 is a fascinating exploration of Chinese-American culinary history and culture. Through interviews with experts, chefs, and food writers, Ching-He Huang provides a thoughtful and insightful look into the evolution of some of the most iconic dishes in Chinese-American cuisine.