Chuck

Economies of scale. Well, I was wrong. Apparently they make all their stuff fresh. It's not like bagged food.

Economies of scale. Well, I was wrong. Apparently they make all their stuff fresh. It's not like bagged food.

All right. Well, I'm going to be a guest on that show at some point. So next time I'm in L.A., we're going to go to one, and then I'm going to be a guest. Okay. I can't wait. Good. Anyway, a long way around describing P.F. Chiang's. There was a woman named Cecilia Chiang with an I in there from San Francisco.

All right. Well, I'm going to be a guest on that show at some point. So next time I'm in L.A., we're going to go to one, and then I'm going to be a guest. Okay. I can't wait. Good. Anyway, a long way around describing P.F. Chiang's. There was a woman named Cecilia Chiang with an I in there from San Francisco.

All right. Well, I'm going to be a guest on that show at some point. So next time I'm in L.A., we're going to go to one, and then I'm going to be a guest. Okay. I can't wait. Good. Anyway, a long way around describing P.F. Chiang's. There was a woman named Cecilia Chiang with an I in there from San Francisco.

And she in, I believe, before 1965, before that immigration law opened a high end restaurant there called Mandarin. And she said, no chop suey in my menu and no egg foo young. All this Chinatown stuff is a no, no. And she owned a restaurant, a Chinese restaurant in Tokyo years ago. And her husband got a diplomatic post there. So that's why she was, you know, doing Chinese food there.

And she in, I believe, before 1965, before that immigration law opened a high end restaurant there called Mandarin. And she said, no chop suey in my menu and no egg foo young. All this Chinatown stuff is a no, no. And she owned a restaurant, a Chinese restaurant in Tokyo years ago. And her husband got a diplomatic post there. So that's why she was, you know, doing Chinese food there.

And she in, I believe, before 1965, before that immigration law opened a high end restaurant there called Mandarin. And she said, no chop suey in my menu and no egg foo young. All this Chinatown stuff is a no, no. And she owned a restaurant, a Chinese restaurant in Tokyo years ago. And her husband got a diplomatic post there. So that's why she was, you know, doing Chinese food there.

And Mandarin opened in 1961. And that's where all of a sudden people were exposed to like Kung Pao chicken. tea-smoked duck, mooshu pork, potstickers, like some of the really good stuff. And authentic stuff. Yeah, exactly. She sold her son, Philip, the restaurant, Mandarin, in 1989, and he is one of the co-founders of P.F. Chang's.

And Mandarin opened in 1961. And that's where all of a sudden people were exposed to like Kung Pao chicken. tea-smoked duck, mooshu pork, potstickers, like some of the really good stuff. And authentic stuff. Yeah, exactly. She sold her son, Philip, the restaurant, Mandarin, in 1989, and he is one of the co-founders of P.F. Chang's.

And Mandarin opened in 1961. And that's where all of a sudden people were exposed to like Kung Pao chicken. tea-smoked duck, mooshu pork, potstickers, like some of the really good stuff. And authentic stuff. Yeah, exactly. She sold her son, Philip, the restaurant, Mandarin, in 1989, and he is one of the co-founders of P.F. Chang's.

Yeah, I have. I used to eat it when I was younger. I'm not going to say it's like not any good, but, you know, it's Chinese fast food. And it's just not something I would eat now. I would in a pinch. It's not like I'd turn my nose up at it. But I have been there before. You? Yeah.

Yeah, I have. I used to eat it when I was younger. I'm not going to say it's like not any good, but, you know, it's Chinese fast food. And it's just not something I would eat now. I would in a pinch. It's not like I'd turn my nose up at it. But I have been there before. You? Yeah.

Yeah, I have. I used to eat it when I was younger. I'm not going to say it's like not any good, but, you know, it's Chinese fast food. And it's just not something I would eat now. I would in a pinch. It's not like I'd turn my nose up at it. But I have been there before. You? Yeah.

I like it. Apparently, it's a family-run business, though, even though it's this huge chain. And in the 70s, they just had a few little sit-down restaurants, and it kind of grew very fast. Naturally and organically is this family business, which I never knew, which is pretty cool.

I like it. Apparently, it's a family-run business, though, even though it's this huge chain. And in the 70s, they just had a few little sit-down restaurants, and it kind of grew very fast. Naturally and organically is this family business, which I never knew, which is pretty cool.

I like it. Apparently, it's a family-run business, though, even though it's this huge chain. And in the 70s, they just had a few little sit-down restaurants, and it kind of grew very fast. Naturally and organically is this family business, which I never knew, which is pretty cool.

Yeah. What's your order in a Chinese restaurant or for takeout?

Yeah. What's your order in a Chinese restaurant or for takeout?

Yeah. What's your order in a Chinese restaurant or for takeout?