Even as a child I wondered why the food in Taiwan was so much better than the food in the US. Not only is the food cheap but also more flavorful; at least to my amateur palette. But I always enjoyed Mom’s homemade cooking. I thought it was just a difference between home cooking and restaurant food.
However, after moving to China, I discovered a vast hidden gem. After 3.5 years in China, I can no longer stomach Chinese restaurants in the US. Even in LA or NY there are only a handful of Chinese restaurants that cut it. And those are easily blown away by the best eateries in China. I even had better China food in Australia. I wondered why this was the case. With the population of Chinese and Chinese-food connoisseurs in the US, it didn’t add up. Those of you who have been to China, Taiwan, or HK will know what I mean.
Well, this NY Times article makes a lot of sense. Seems like twenty years ago it was a case of spices and ingredients hard to come by. Now with global trade, it’s a problem of work visas for chefs. Looks like with the current immigration policies, we won’t be seeing great Chinese food in the US anytime soon.
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