Chinese restaurants can be found in every corner of the world, but that doesn't mean they all serve the same thing. Every nation demands its own version of Chinese food, adapted for local tastes by cooks who know how to make do with available ingredients. Cuba loves stir-fries, for example, substituting slivered cucumbers and Maggi for the originally unavailable bean sprouts and soy sauce. Chinese-American contributions include chop suey, egg foo yong, and General Tso's chicken. Indian-Chinese restaurants—of which NYC now has several—emphasize ginger, garlic, and lots of chiles. Known as chifas, Peruvian-Chinese eateries provide their own quirky take on... More >>>