Chinese American restaurants question why Chinese cuisine can’t get the chef’s table treatment

TAIWAN-BORN CHEF GEORGE CHEN, whose family immigrated to Los Angeles in 1967, remembers vividly how his school lunch of braised pork and Chinese sauerkraut between two pieces of bread was looked at by his classmates.

“‘Oh, God, what are you eating? That’s gross,’” Chen recalled during a recent busy lunch hour at his San Francisco restaurant and bar, China Live, on the edge of the nation’s oldest Chinatown. “And now everybody wants the braised pork and Chinese sauerkraut. Hopefully, perception of Chinese (food) has now come a long ways.”