To address these issues, Zhao suggested creating national Chinese food festivals, such as Hot Pot Day or Soup Dumpling Day, to promote culinary brands and encourage investment in the Chinese food supply chain.
Such efforts would raise the profile of Chinese cuisine, he said.
However, some experts express doubts about introducing too much of the original culture to the US market.
Cervantes Lee, a professor of hospitality at the University of Nevada, Las Vegas, said that while authenticity is important, it's crucial to respect local customs and culture.
"The business should be managed by a team familiar with the local market and the food must be adapted to suit local tastes," Lee said.
"It's important not to assume that Americans will immediately appreciate our authentic dishes," Duan said.
For Asian restaurants in the US, the focus is often on delivering the best flavors. However, US customers seek more than just good food. They are drawn to the overall atmosphere — classic, upscale or casual — and the story behind the restaurant.
