The Melting Wok: Chinese Food's American Dream Ep4 | Roots and Sprouts

In our final episode, join WHYNOT and food writer Tzu-i Chuang Mullinax on a trip to document the long-awaited arrival of spicy flavors in Chinese food in the U.S., and how it reflects a new cultural confidence. Where earlier generations have perfected milder regional flavors or catered to American palates, newer immigrants are diversifying these offerings and bringing strong, spicy dishes to the American masses. Explore some of the newer restaurants offering mala (numbing and spicy) dishes in the heart of New York City's fashionable districts, and then take a trip to the Amish countryside, where the famed Peter Chang introduces his latest, greatest move in the culinary world and shares his own immigration story.

[@vegetariantobe]

真棒，谢谢歪脑的这个系列。爱祖宜！

[@qaqpiano1298]

“饮食口味和语言是文化里最表征的东西”

[@user-wd2bd8dk2o]

这个系列很好看

[@TheHopscotchis]

好喜歡 謝謝

[@Grace-di9vl]

Thanks for creating such a wonderful documentary with culture and heart! ❤️ 非常感动！

[@baimingming3519]

太好了！在KZbin 上找到了祖宜参与的饮食视频“中餐在美国”😄

[@qaqpiano1298]

🤣台湾话和湖北话夹一起很喜感

[@qaqpiano1298]

讲好美国故事！

[@lalaland38517]

感动

[@user-tv4xz3lc1d]

🤓