But [Todd Kliman's] piece (and [Calvin] Trillin's) invokes some received foodie wisdom about Chinese cooking: That the stuff they make for themselves is better than the stuff they make for us. Chowhound types often fill message boards with their scorn for the ignorant diners who think "Chinese food" means General Tso and his sham, mongrel army.
Interestingly, this isn't really a question of high versus low cuisine, nor is it a question of native versus non-native chefs. The foodie line on the supremacy of authentic Chinese cooking pits one perceived "folk" consensus (everyday Chinese food, cooked by Chinese people, as Chinese people like it) against another (everyday Chinese food, cooked by Chinese people, as Americans like it). But it's important to note that what we understand as authentic Chinese cooking is often itself a hybridized beast to begin with: Dishes from Qingdao, for instance, feature pine nuts, creamed corn, and, according to the critic Robert Sietsema, a pervasive German influence. Qingdao-based Chinese food has an impure bloodline, in other words-and it can still be fantastic. Are we participating in a sort of knee-jerk exoticism if we decide that impure, American-based Chinese food is of a lesser order, by definition?
--Jonah Weiner, Slate, on appreciating American Chinese food