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    NYT: On Springfield’s Chinese Cashew Chicken

    By Jennifer 8. Lee | March 11, 2009

    John T. Edge writes a detailed historical piece on Cashew chicken, Springfield, Missouri-style, which basically means it uses deep-fried breaded chicken chunks.

    It’s Colonel Sanders meets General Tso! (+ Cashews).

    Again it makes the point that David Leong (who is now 88), was a single innovator who came up with the dish some 50 years ago. Then others copied him and copied him and copied him. (Though mostly in the Springfield, St. Louis, Kansas City area.

    This echoes my point about the open-source model for Chinese food.

    Topics: Chinese Food | No Comments »

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