Hong Kong Chinese Restaurant
It's no wonder why American Chinese food is so ubiquitous. There's a bit of genius to it, especially in the battered and fried dishes slathered in sweet and tangy sauces, e.g., sweet and sour pork, orange chicken and General Tso's chicken. Take any of the aforementioned crispy, deep-fried dishes, pair them with fried rice and top it all off with a splash of dark soy sauce and you have a pretty irresistible plate of food, with
sweet, sour, savory, spicy and tangy all working in unison. And who doesn't love battered and fried cuts of chicken and pork? Those early Chinese American chefs were on to something.