Bruce Lee and the Oldest Chinese Restaurant in Seattle 

Aw, thanks! It's really nice to get feedback because I really don't know how I am doing with these videos. 🤣 I sure have fun making them!

Wow, that's one big compliment. I do think American Chinese food history is such an amazing way to tell part of our story. You're not the first person asking for some Canadian Chinese content, maybe I'll push that up after all (I have so many episodes lined up haha).

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OMG I completely didn't draw the connection between pancit and 粉絲! Haha, according to Yelp reviews, the "norma"l Chinese service now is rude service.

@@AmericanChineseFoodShow Yes, those Yelpers think they are clever! Asian Americans / ABCs keep coming up with ideas and then they eventually spread to non-Chinese Americans, who think they have the "secret". Like: "If the reviews for a Chinese restaurant on Yelp are bad, it's actually a good restaurant; it just got rated poorly by non-Chinese reviewers who didn't "understand" that rude service is the mark of an "authentic" restaurant" Ha! Sometimes these ideas come close to feeling rather racist, other times they are more innocent but just silly. But I suppose that is getting off topic! More relevant, in my experience, is the evolving view of Chinese restaurants in America. I think the status of Chinese food as "comfort food" for Americans has stayed pretty constant. However, what has changed is that Chinese restaurants used to be a place to go where the diner felt like they were doing something *slightly* "fancy. Or rather, it was a modest level of fanciness that was in the reach of poorer or lower-middle class people, for whom a truly fancy dining experience was inaccessible. More recently, with these notions of authenticity grounded in things like "rudeness," the value has shifted from "working class elegance" to a sort of "it's quick and dirty, that's why we like it." I often see statements like "You can't get good Chinese food anymore," which is absurd because good Chinese restaurants in US are (arguably) easier to find than ever. What I think those people mean is that they used to get that "elegance" and now what they find, more often, is a Panda Express aesthetic-fewer waiters in vests filling water glasses on white linen tablecloths, etc. Quite possibly, they are correct to an extent: If we only look at American-style Chinese food, and ignore all of the excellent China-style restaurants, we find fewer that are cooking the America-style dishes with care. More often, America-style Chinese food is in fast food or careless restaurants (and this clientele has yet to discover the truly elegant China-style restaurants).

They have the tomato sauce beef, I am not surprised it's not the same anymore. I know exactly what you mean by 茄牛飯. We just have to make the food at home if we want to recreate what we ate when we were kids back in HK.

I am sorry to hear that. Here in the Bay Area is quite similar.