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General Shu's

General Shu's

American Chinese Food Writing

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Recent Posts

  • Democratic Design and the Future of Food Markets
  • A Three Michelin Star Bowl of Rice: Brief Thoughts on Benu
  • The Transformative Power of Food Trucks (Midstory)
  • Deciphering Baking: An Alton Brown-Based Infographic
  • Rustbelt Coffee: Brewing Post-industrial Authenticity (Hosted on Midstory)

Archives

  • May 2019
  • February 2019
  • December 2018
  • October 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018

Categories

  • Fun Stuff
  • Interviews
  • Midstory
  • Serious Stuff

How I Came to Love Orange Chicken Part 1: Yellow Peril, Frozen Spring Rolls, and American Citizenship

I explain my love for the American Chinese lunch special.

Read More How I Came to Love Orange Chicken Part 1: Yellow Peril, Frozen Spring Rolls, and American Citizenship

Intro

Why food is an ideal way to understand the world.

Read More Intro

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Newer posts

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Order Takeout: Follow on Instagram

#latergram from dinner with @stonking @soleil_ho was right.
Finally get the wonder bread
Curious these days about the rise of nightclub-like all-you-can-eat Asian restaurants. Are they an import of urban dining from Asian capitals? A careful design that maximizes alcohol sales and turnover? The manifestation of an EDM loving Asian American subculture?
Incredible three days at the @foodmedialab. Biggest takeaway? That food media dreams are achievable. Many thanks to @andreanguyen88 @john_birdsall @jodiliano and everyone else who inspired. Great meeting @shirligig @sweet_leo_o_mine and so many others.
#tbt to a trip to @mofad earlier this year. Fascinating to speak with an expert in both culinary technique and history at the chef’s table. Tasting shifts in American Chinese cooking helped me understand how the cuisine's flavors have changed. Also a great gathering space for those interested in food--I shared the meal with a food magazine editor from Korea and an entire food studies class from NYU.
A 1962 cookbook that's a “Martini and a half.” This language of convenience persists through meal kits and meal delivery services. But now the convenience is still accompanied by a sensory experience--an opportunity to explore a new cuisine or recipe--not just the luxury of an evening martini.
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