As a much maligned and debated story goes, a certain Chinese chef émigré to New York City devised a dish that would forever shape what many generations of Americans would call Chinese food.  That dish is General Tso's Chicken. It has no historical tie to the famous General Zuo Zongtang, his relatives, or technically his province of origin, but it set the table for how Americans experience Chinese restaurants.  Today, there are Chinese restaurants over the country, all serving up nearly identical dishes of deep fried food tossed in ketchupy, cornstarched, sugar-ladened sauces. How refreshing …