Chuck

That's right. A lot of caveats on this. Can I list off a few? Sure. All right. First of all, this is going to be a very broad overview of a cuisine that we could probably do like a 10-part at least episode series on.

That's right. A lot of caveats on this. Can I list off a few? Sure. All right. First of all, this is going to be a very broad overview of a cuisine that we could probably do like a 10-part at least episode series on.

Yeah, maybe 11. So just, you know, have your expectations set going into this one. When you talk about Chinese food, there's a lot there. We are going to do our best to pronounce things correctly. I looked up a lot of stuff and I'm doing my best, but some of this stuff is hard for my dumb American mouth.

Yeah, maybe 11. So just, you know, have your expectations set going into this one. When you talk about Chinese food, there's a lot there. We are going to do our best to pronounce things correctly. I looked up a lot of stuff and I'm doing my best, but some of this stuff is hard for my dumb American mouth.

Yeah, maybe 11. So just, you know, have your expectations set going into this one. When you talk about Chinese food, there's a lot there. We are going to do our best to pronounce things correctly. I looked up a lot of stuff and I'm doing my best, but some of this stuff is hard for my dumb American mouth.

And a lot of this is going to be I mean, it's mainly about sort of, you know, Chinese food, although we're going to talk about origins and stuff like that. Origin stories is mainly like what Chinese food has become here in the States, although we'll talk a little bit about other countries later. But it's through our lens. Yeah, there you go.

And a lot of this is going to be I mean, it's mainly about sort of, you know, Chinese food, although we're going to talk about origins and stuff like that. Origin stories is mainly like what Chinese food has become here in the States, although we'll talk a little bit about other countries later. But it's through our lens. Yeah, there you go.

And a lot of this is going to be I mean, it's mainly about sort of, you know, Chinese food, although we're going to talk about origins and stuff like that. Origin stories is mainly like what Chinese food has become here in the States, although we'll talk a little bit about other countries later. But it's through our lens. Yeah, there you go.

Yeah. And you know what I love about that? This whole story is like everywhere Chinese people went, they were like, get a load of this. Yeah. And everyone was like, oh, my God, that's amazing. Yeah. And it took. Yeah. Big time. I mean, I'd have I have no examples of places where Chinese immigrants have brought their food and people are like, nah, no, thanks. Right.

Yeah. And you know what I love about that? This whole story is like everywhere Chinese people went, they were like, get a load of this. Yeah. And everyone was like, oh, my God, that's amazing. Yeah. And it took. Yeah. Big time. I mean, I'd have I have no examples of places where Chinese immigrants have brought their food and people are like, nah, no, thanks. Right.

Yeah. And you know what I love about that? This whole story is like everywhere Chinese people went, they were like, get a load of this. Yeah. And everyone was like, oh, my God, that's amazing. Yeah. And it took. Yeah. Big time. I mean, I'd have I have no examples of places where Chinese immigrants have brought their food and people are like, nah, no, thanks. Right.

The only one I could find was Belize. Oh, I know you're kidding. I'm not going to fall for it. And the reason why is because, I mean, I can live on many, many, many cuisines from Asia. I love Japanese food. I love Thai. I love Vietnamese. I love Filipino. I like Korean food. I love it all. But at the end of the day.

The only one I could find was Belize. Oh, I know you're kidding. I'm not going to fall for it. And the reason why is because, I mean, I can live on many, many, many cuisines from Asia. I love Japanese food. I love Thai. I love Vietnamese. I love Filipino. I like Korean food. I love it all. But at the end of the day.

The only one I could find was Belize. Oh, I know you're kidding. I'm not going to fall for it. And the reason why is because, I mean, I can live on many, many, many cuisines from Asia. I love Japanese food. I love Thai. I love Vietnamese. I love Filipino. I like Korean food. I love it all. But at the end of the day.

Good old fashioned like Chinese takeout is just one of my favorite all time things since I was a kid.

Good old fashioned like Chinese takeout is just one of my favorite all time things since I was a kid.

Good old fashioned like Chinese takeout is just one of my favorite all time things since I was a kid.

Yeah, because that's kind of what you, and if you grew up in the 70s and 80s, that was sort of the first, you know, probably one of the first, you know, cuisines from another country you ever ate. Yeah, for sure. You know, maybe Mexican food wasn't that big back then. That's only become more popular, I think, in the 80s and 90s even.

Yeah, because that's kind of what you, and if you grew up in the 70s and 80s, that was sort of the first, you know, probably one of the first, you know, cuisines from another country you ever ate. Yeah, for sure. You know, maybe Mexican food wasn't that big back then. That's only become more popular, I think, in the 80s and 90s even.

Yeah, because that's kind of what you, and if you grew up in the 70s and 80s, that was sort of the first, you know, probably one of the first, you know, cuisines from another country you ever ate. Yeah, for sure. You know, maybe Mexican food wasn't that big back then. That's only become more popular, I think, in the 80s and 90s even.