the Legacy of Chinese Restaurant families
We’re preserving the stories of how Chinese cuisine spread, evolved, and helped shape communities around the world.
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about this project
By author curtis chin
Writing about my family’s experiences of owning and operating one of the iconic Chinese restaurants in Detroit, allowed me to relive many of my most memorable moments from my childhood. As I traveled around the country and the world to promote my memoir I realized that my experiences were similar to so many other Chinese restaurant kids. Whether their family’s restaurant was in Mauritius or Suriname or the United Kingdom, we had this connection. Sadly, many of these places have closed down, but here, we’re giving you a chance to share your favorite memories.
Chinese food timeline
1800s
Chinese migrants bring their cuisine overseas.
1840s
First Chinese restaurants appear in San Francisco and Southeast Asia.
1880s
Chinese eating houses open in London and Liverpool, serving seamen and students.
1882
The Chinese Exclusion Act limits immigration; restaurants become key sources of livelihood.
Early 1900s
“Chop Suey” becomes America’s first Chinese food craze.
Early 1900s
“Chifas” (Chinese-Peruvian restaurants) emerge in Peru and spread across South America.
Post-WWII
Immigration from Hong Kong and Southeast Asia fuels restaurant growth worldwide.
1950s
Dishes are sweetened and deep-fried to suit American tastes.
1965
Immigration reform brings new regional cuisines (Sichuan, Hunan, Shanghai).
1970s
Nixon’s China visit sparks a nationwide fascination with Chinese food.
Today
Over 45,000 Chinese restaurants operate across the U.S.—more than McDonald’s and KFC combined.