The Leftover Chef
No Phony Baloney: Authentic Chinese Cuisine Close to Home
Our restaurant reviewer finds the real thing in University City and makes a delicious dish from the leftovers.
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 then, to step into an authentic Cantonese restaurant serving culturally correct cuisine. Wei Hong Seafood Restaurant is in the former site of the skin-…
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