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Story summary
- Taiwan-born chef George Chen, who runs China Live in San Francisco, says upscale Chinese restaurants are gaining recognition after stigma.
- Chen and Bolun Yao of Yingtao in New York aim to elevate traditional dishes into fine dining by preserving authentic Chinese techniques.
- Krishnendu Ray notes that Chinese food's rising prestige aligns with China's economic growth.
- Chefs are determined to challenge stereotypes and showcase the depth of Chinese culinary traditions.
