In my mind, America’s culinary scene was premature with the whole fusion jump-off. Most Americans don’t even understand the differences between Shanghainese, Hunanese, Sichuanese, or Cantonese food. Even in New York, where these cuisines are readily available, people are just now starting to understand and identify the nuances. A lot of chefs are in a hurry to profit off of appropriated versions of ethnic food without any respect, recognition, or understanding of where these flavors came from. There’s a double standard, too. When my dad had a steakhouse, everyone questioned whether a Chinese person was qualified to open a steakhouse. We had to have white people front like the chef and owners. It was not OK for my dad to sell steak, but white people cooking Asian get more attention than the people in Chinatown who actually know what the fuck they’re doing.
— Eddie Huang, “Fresh Off The Boat” (via delask)