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With a personal take on their culinary roots, chefs launch a new wave of Chinese food in America

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Chinese food is evolving in America, as China opens itself to the world and U.S. diners grow ever more obsessed with and knowledgeable about what we’re eating," writes Jamie Feldmar. "A bevy of new restaurants and cookbooks present personal takes on Chinese food, revealing the depth and diversity of one of the world’s most complex cuisines."
8 months ago
Lucas Niewenhuis
By Lucas Niewenhuis
Lucas Niewenhuis is an associate editor at SupChina who helps curate daily news and produce the company's newsletter, app, and website content. Previously, Lucas researched China-Africa relations at the Social Science Research Council and interned at the Council on Foreign Relations in New York. He has studied Chinese language and culture in Shanghai and Beijing, and is a graduate of the University of Michigan.
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