How American Chinese Food Became Delivery Food

On a cold November night in 1976, a New York City restaurateur named Misa Chang started sliding delivery menus under her neighbors’ doors for her Chinese restaurant in Manhattan. Chang wasn’t the first to offer delivery, but when delivery gained traction in U.S. cities, Chinese restaurants were often the first to do it. As dishes like chop suey and General Tso's chicken became part of American food culture, Americans’ feelings toward the Chinese Americans who made the food (and delivered it) remained stuck in the past. And now, as demand for delivery increases, many American Chinese restaurants are closing. Is delivery the key to survival? Read a transcript of this episode at dishcity.org .

You can listen to How American Chinese Food Became Delivery Food online on Radio and Podcast. Open the player on this page to stream the available audio.

How American Chinese Food Became Delivery Food is an episode from Dish City by WAMU 88.5.

This episode is 30:18 long.

This episode was published on May 20, 2021.

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