In today's NYTimes Magazine food column
the claim is made that for a distinction between "Meiguorende kouwei" cooked to American taste and "Zhongguorende kowei" cooked to Chinese taste cuisine. Of course the second is a lot harder to find in the US. But the article goes on to say to say that it can be found in California's San Gabriel Valley and in Flushing! Unlike California, Flushing is a subway ride away, but where to go.
OK Chowhounds, where do we find Zhongguorende kowei?
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