Chinese cuisine in America poised for innovation

WASHINGTON, DC – When you hear “Chinese food,” visions of white carryout boxes and chopsticks come to mind. But Chinese food is so much more than a quick solution for a meal. The art of Chinese cuisine dates back centuries, and the movement to elevate the Chinese food industry in the US started in Washington DC on Tuesday evening.

Attendance exceeded expectations for the celebration of the relocation of the American Chinese Restaurant Alliance (ACRA) national headquarters to Washington DC and the establishment of the Washington DC Regional chapter. Over 500 guests attended the ribbon-cutting reception in the Rayburn Building on Capitol Hill on Tuesday. Warm wishes were extended by Congressmen Grace Meng, Judy Chu, Chris Van Hollen, Mike Honda, Robert Wittman, Eleanor Holmes Norton, Al Green, and Delegate Amata Radewagen, and David Do, Office of the DC Mayor. Minister Wu Xi from the Embassy of China offered congratulations to ACRA for their achievements.

“I am honored to be elected as the President of the Washington DC chapter and this event today shows the influence the Chinese food industry has on the economy and the everyday lives of people in the U.S.,” said Gary Zhu, founder and principal of Full Kee Restaurant VA and Sampan Café.

Chinatown restauranteur Tony Cheng said, “As Chairman of the local chapter, we will work towards increasing the standards of the industry and are excited to introduce innovative Chinese cuisine.”

ACRA President Jimmy Rui Zhao stated, “ACRA’s membership has over 5,000 restaurants and growing, and ACRA will work towards the development of healthy Chinese cuisine and increase the dialogue to better understanding of the Chinese culture and cuisine in America.”

Two very special guests flew in from China and were honored for their exemplary culinary skills. Master Chef Xiao Chun Sun has preserved the art of the Imperial Banquet, called the Man Han Quan Xi, a dinner that incorporates the best of the Man and Han dynasty with countless dishes, each with its own distinctive flavor and appeal. Washington DC ACRA members were treated last October in Beijing by Master Chef Sun with a simplified version of the banquet that consisted of over 100 courses! Master Chef Zhen Xiang Dong has married the best of Chinese cuisine with his unique artistic conception of taste and presentation. He owns the critically acclaimed restaurants in China with his world-renowned Peking Duck dish. He also serves as a judge on many cooking competitions. They were accompanied by Shang Ling Ha, Secretary-General of the World Association of Chinese Cuisine from Beijing, China.

At last count, there are 46,000 Chinese food establishments in the U.S. It was reported in 2011 that there are more Chinese restaurants in the United States than the number of McDonald’s, Burger Kings, Wendy’s, Domino’s and Pizza Huts combined!

This industry continues to grow, and ACRA is committed to work to improve industry standards and their commitment to the communities they serve.