“They want to celebrate the Thanksgiving tradition, yet they can’t accept the American turkey,” Eric Cheung said. Justine Lee, who grew up in the 1980s and ’90s in the Bay Area with parents who had immigrated from Taiwan, said her mother tried one year to make turkey using American cookbooks. It was, Ms. Lee said, a complete pain. “She was worrying about the turkey so much she didn’t have time to think about too many other things,” Ms. Lee said. (Ovens are not a typical feature of home kitchens in China, and most Chinese home cooking occurs on the stovetop.)

Source: New York Times November 18, 2019 17:48 UTC