chinese food

For food bloggers Christopher Thomas and Stephanie Li, staying indoors during the coronavirus epidemic means getting creative with what's on hand. They tag dishes on Instagram #cookupinlockdown.

The concoction, crispy fried chicken tossed with a sweet and sour sauce, is an Americanized version of dishes found in China. But this top seller has developed its own authenticity over the years.

Jocko Fajardo grew up in Arizona eating Mexican food. But his go-to comfort dish is a Chinese-American classic with a little Mexican thrown in. He tells us how the dish came to his family.

The fast-food chain is often knocked for its Americanized spin on Chinese food. But as American palates expand, it wants to keep up by offering more traditional Chinese recipes ... to an extent.

Chinese food has long been seen as cheap takeout. Now a new generation of deep-pocketed immigrant restaurateurs aims to offer an updated spin on the Chinese restaurant, with prices to match the decor.

In a new book, an NYU scholar explores how immigrants shape the American palate. He says it's time to ditch the phrase "ethnic food" — which lumps all nonwhite people and their cuisines together.

Peking ravioli? Chow mein sandwiches? Bread as a standard side dish? There's a fascinating history behind Boston's unique spin on Chinese cuisine.

In the early 20th century, the Chinese faced draconian immigration rules. But owners of a few types of businesses could get special visas. In 1915, restaurants got on that list. The rest is history.

Fried yellow chilis. Baja-style fish. Not the typical Chinese restaurant fare, unless you're near the U.S.-Mexico border. The reasons go back to an 1882 law enacted to keep Chinese out of the U.S.