Chinese restaurants to cook up new ideas in US

Service is also crucial, as dining out is about enjoying a complete experience, a point emphasized by industry insiders.

"Unfortunately, many Asian or Chinese restaurateurs tend to overlook the importance of environment, vibe and service, concentrating solely on taste, which isn't enough to satisfy American diners," Duan said.

Still, Chinese, Korean, Japanese and Thai restaurants are increasingly included on Michelin's list in recent years, becoming popular in the US partly due to adapting their offerings to local palates.

"This approach contrasts with copying menus from their home countries and trying to sell them to non-native audiences," Duan added.

If the greatest challenge to Chinese restaurants is preserving the traditional flavors and cultural heritage of their cuisine while adapting to US tastes and building a loyal customer base, then Lao Sze Chuan in Chicago has achieved both.

Former mayor of Chicago Rahm Emanuel is a loyal customer, often bringing his wife and son to dine there. Emanuel's favorite dish is the dry chili chicken, which is recognized by the Chicago Tribune newspaper as a landmark dish of the city. His wife favors the sweet lemon crispy shrimp, contrasting her husband's spicy preference, while their son enjoys the dry-fried string beans with tofu.

Meanwhile, at the Lao Sze Chuan branch in Washington, DC, former cabinet secretary Elaine Chao can be found savoring Peking duck.

Founded in Chicago in 1998 by Tony Hu, also known as Chef Tony, the upscale Chinese restaurant has become more than just another pepper steak spot.