chen yong

Chop Suey’s Next Wave

There are more than 40,000 estimated Chinese restaurants in the U.S. —  that’s more than McDonalds, Burger Kings and KFCs combined. How did Chinese cuisine gain popularity in America since its emergence two centuries ago? Watch the the latest episode of California Matters: Chop Suey’s Next Wave to find out about the history and transformation of Chinese cuisine with UC Irvine history professor Yong Chen and Mark Bittman of the New York Times.