Chan estimated he's done about 15 interviews since, as well as being contacted by the Smithsonian Institute for an upcoming exhibit entitled 'Sweet and Sour: Chinese Food from Chinatown to Main Street.'Ĭhan said he eats Chinese food for lunch three days a week. The original story about Chan was picked up by media outlets around the world. While traditionally that means bringing in high-profile bloggers and travel writers, in this case it meant bringing in a man who has diligently recorded visits to Chinese restaurants in an Excel spreadsheet for decades. Springfield Style Cashew Chicken I has a very high-calorie, high-carb, very high-fat and very high-protein content. If it's a fancy place you want to go.you might look more. A satisfying taste as it hits your tongue, and a delightful hint of peppery after taste.

'We are hoping to get attention for Springfield as a travel destination,' she said. They may only take cash, but you will always leave happily full. The nonprofit works to promote tourism to the region.

Susan Wade, public relations manager at the CVB, said the organization reached out to Chan after hearing of his desire to come to the area. 'To find that dish here is quite surprising,' he said. Boil water dissolve cubes, remove 1/4 c broth mix, mix with cornstarch until smooth. Yen's today.Īt CreAsian, Chan sampled the cashew chicken, but also deviated from the traditional menu to sample more authentic dishes, such as Guilin-style rice noodles, which he has only encountered at a handful of other restaurants. He ate at CreAsian Friday evening, and is scheduled to eat at Chinese Chef and Mr. directions In a bowl, mix the flour, baking soda and 1 tablespoon cornstarch. Leong's Asian Diner was just one of four Chinese restaurants that Chan will be sampling during his weekend stay in Springfield. 'I think we just have a nice balance of crust to chicken, and it balances with the sauce,' Leong said. This dish features deep-fried chicken covered in a brown slurry of soy and oyster sauce, covered with green onions and halved cashews. He attributed the success of the cashew chicken to the quality of chicken used, as well as daily frying and the ratio of breading to chicken. Springfield Style Cashew Chicken 1983 David Wing Yin Leong is responsible for creating a favorite local dish affectionately referred to as Springfield-style cashew chicken. Chan was joined at a reserved table by David Leong, who is credited with developing the dish in 1963, and David's son Wing Yee Leong, who opened Leong's Asian Diner in December 2010.Īs Chan ate, Wing Yee Leong recounted the history of the dish and his father's original restaurant, Leong's Tea House, which closed in 1997.

Springfield cashew chicken