The Debonair Restaurateur Who Inspired The First Chinese-American Cookbook

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The most substantial obstacle to Chin Foin’s culinary success was not competition but rather intense xenophobia. He strove to raise the standards for Chinese restaurants in Chicago amidst the citywide sentiment that “chop suey places” were an affront to American “morality, health, police regulations and other protective measures”, alongside various anti-Asian restaurant laws. One way he succeeded was by showcasing the open-air kitchen of the Mandarin Inn—his most opulent and famous restaurant yet—to prove to his upper-class clientele that his staff adhered to the strictest hygienic protocols. Read full article here

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