How I learned to appreciate American-style Chinese food (no, not Lucky Lee’s)
In spring 2012, as I hailed to Iowa for my undergraduate studies from my hometown, the eastern city of Hangzhou, a fellow Chinese student took me to an American-style Chinese restaurant called China Star.  I was first greeted by signage set in a quirky typeface used apparently by all Chinese restaurants in the United States, called chop suey.  Inside, pictures of dishes like General Tso’s Chicken and Orange Chicken Mongolian Beef looked profoundly unappealing. I ordered beef and broccoli because it had a touch of green in it. It was bland and underwhelming.  That was my first and only taste of the American Chinese food in that Midwestern college town during the few years I spent there.  It w