Jason Wang
speaker
668 appearances
1 recordings
1 series
first heard Jul 2026
last heard 17 Jul
Jason Wang’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.
Appearances
And that is because the first wave immigrants, whether they just made that dish up, it's still in their language, right?
It's their dialect.
So that is sort of why the fixation of what Chinese people eat in the U.S., the understanding was that it's like dim sum or it's like more Cantonese food, you know, more seafood focused, lighter flavors, not necessarily spicy.
And that was kind of the framework until maybe later in the 20th century, right?
Then more immigrants came over from, say, like Shanghai, from Sichuan.
And also, of course, Taiwan, right?
Taiwan is actually a melting pot of Chinese cuisine because of, historically, during the revolution, during the Civil War, a lot of people settled from all parts of mainland China into Taiwan, bringing their different cultures, different foods.
So, anyways, getting back to your question, PJ.
Sorry, I go on tangents.
You got to stop.
Yeah, absolutely.
And kind of getting back on track here is there's never been a big wave of people from Xi'an, is my point.
There's been waves of people from various parts that are closer to the ocean, right?
It's a little easier to get to the U.S.
Xi'an is, like, landlocked.
It's way in there.
And our drive was really just we want something to serve to people that are like us, serve folks from our region.
So, what I observed was...
I was mostly elementary, middle school, and some of high school.
I'm usually at home like by myself for a few days of the week until he gets off, he comes over, and he cooks some food for me so that I could have for a few more days, and then he's off to work again.
Showing 141–160 of 668 · page 8 of 34
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