The region’s favorite Chinese-American dish is going up in price
It somehow never occurs to Northeasterners that they ought to get their fill of Peking duck before they pack up and move South. Fortune favors anyone who can get past the five-minute mark of a conversation with a relocatee without hearing the complaint: “There is no Chinese food here.”
Outside of the region’s biggest cities, it’s true that the kind of Chinese food that former New Yorkers and Philadelphians have in mind is scarce: At sit-down restaurants, lazy Susans are still more likely to be set with cornbread and field peas than with potstickers, shrimp in lobster sauce, and red-lacquered chopsticks.
