Now, partly mirroring the success of the Chinese economy, Chinese restaurants have gone further upscale, propelled by expat students and professionals with more economic advantages than previous waves of Chinese immigrants - plus Chinese-Americans, tourists who have been to China, and others intent on exploring New York’s newest additions.
The city’s supply and diversity of Chinese food gradually grew, while Sichuan itself became one of the city’s most popular cuisines. Customers often expected Chinatown restaurants to be cheap, too, with a few exceptions, though earlier in the century Chinese restaurants around Times Square had functioned as pricier nightclubs, with cocktails and live floor shows.īut eventually, more immigrants began streaming into New York City from multiple regions of China, bringing their hometown fare with them.
