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Vietnamese and Thai restaurants at the corner of Argyle Street and Broadway. Chicago restaurateur Jimmy Wong bought property in the area in the 1960s and planned its rebirth as New Chinatown. He envisioned a mall with pagodas, trees and reflecting ponds to replace the empty storefronts. [8]
Cities considered to have significant Chinese-American populations are large U.S. cities or municipalities with a critical mass of at least 1% of the total urban population; medium-sized cities with a critical mass of at least 1% of their total population; and small cities with a critical mass of at least 10% of the total population.
The Vietnamese rulers deported some 87,000 Chinese nationals, although a smaller minority applied for permanent residency in Vietnam. Chinese who chose to remain in Vietnam chose to assimilate. [61] The Vietnamese were wedded with Chinese peasantry that later became gentry of Vietnam. [62]
Cantonese, historically the language of most Chinese immigrants, was the third most widely spoken non-English language in the United States in 2004. [6] [page needed] Many Chinese schools have been established to accomplish these goals. Most of them have classes only once a week on the weekends, however especially in the past there have been ...
Chinatown is a neighborhood on the South Side of Chicago, along S. Wentworth Avenue between Cermak Road and W. 26th St.Over a third of Chicago's Chinese population resides in this ethnic enclave, making it one of the largest concentrations of Chinese-Americans in the United States. [3]
Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
Restaurants in Chicago (4 C, 101 P) Pages in category "Cuisine of Chicago" The following 31 pages are in this category, out of 31 total.
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.