#chinese-american-cuisine

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fromTasting Table
13 hours ago

You Should Probably Skip This Chicken Dish At Panda Express - Tasting Table

Many customers have voiced their disappointment about Panda Express's teriyaki chicken, describing it as 'slightly rubbery and slimy' with dry, stringy edges.
SF food
LA food
fromLos Angeles Times
1 week ago

One of L.A.'s most exciting new Chinese restaurants lands in Mandarin Plaza

Firstborn uniquely blends Chinese and American cuisines, showcasing a modern reinterpretation of traditional dishes through Chef Anthony Wang's experiences and heritage.
from48 hills
2 weeks ago

For AAPI Heritage Month, two huge chefs reboot a star Taiwanese dish - 48 hills

We wanted to do something that felt rooted in tradition but had a fresh take. We leaned into quality, locally-sourced ingredients, and, of course, the bold flavors that define Mongolian beef.
Silicon Valley food
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fromTasting Table
2 months ago

The Best Cut Of Beef For Traditional Lo Mein, And How To Season It - Tasting Table

The shaoxing wine helps tenderize the beef, whilst the cornstarch gives the outside of the beef a lovely velvety texture.
LA food
Silicon Valley food
fromLos Angeles Times
2 months ago

Review: The originator of Panda Express is back. Is the new orange chicken better?

Panda Inn in Pasadena has transformed into a vibrant dining location, marking its reopening after two years with an upgraded atmosphere and menu.
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