Doyenne of Chinese Cuisine

Michael Bauer writes about how Cecilia Chiang changed Chinese food in America when she started her restaurant, the Mandarin. As a reader pointed out, these days we take for granted certain dishes at Chinese restaurants, but it is good to be reminded that someone had to be the first to bring them to the states, and that person was Cecilia Chiang.

"Chiang is credited with introducing many specialties to Northern California and the United States, including hot-and-sour soup, pot stickers, Peking duck and sizzling rice soup, among others."