The Story
Savor the unexpected and altogether delectable history of Chinese food in the Queen City
While a smattering of chop suey houses were sprinkled around Cincinnati around the turn of the twentieth century, Wong Yie was the first to present the cuisine to non-Chinese Cincinnatians as a new, exotic, and upscale dining experience with his Gold Dragon in 1911. Despite challenges from the Chinese Exclusion Act, which exacerbated the already massive difficulties faced by Chinese immigrants, Yieâs restaurant spawned more than eighty Chinese restaurants in the city, famed spots such as the Canton, the Wah Mee, and the Fortune Kookie. Proprietors like Mike Wong of Oriental Wok and Johnny Chu of KungFood Chuâs AmerAsia keep our local Chinese food culture alive and evolving.
Author and food etymologist Dann Woellert delves into the fascinating and mouthwatering history of Chinese food in Cincinnati.Â
Description
Savor the unexpected and altogether delectable history of Chinese food in the Queen City
While a smattering of chop suey houses were sprinkled around Cincinnati around the turn of the twentieth century, Wong Yie was the first to present the cuisine to non-Chinese Cincinnatians as a new, exotic, and upscale dining experience with his Gold Dragon in 1911. Despite challenges from the Chinese Exclusion Act, which exacerbated the already massive difficulties faced by Chinese immigrants, Yieâs restaurant spawned more than eighty Chinese restaurants in the city, famed spots such as the Canton, the Wah Mee, and the Fortune Kookie. Proprietors like Mike Wong of Oriental Wok and Johnny Chu of KungFood Chuâs AmerAsia keep our local Chinese food culture alive and evolving.
Author and food etymologist Dann Woellert delves into the fascinating and mouthwatering history of Chinese food in Cincinnati.Â
