Last Saturday Fred Ferretti wrote in a New York Times editorial about the poor state of Chinese food in America. Similarly last June Tim and Nina Zagat wrote an editorial, also in the New York Times, regarding the sorry state of Chinese restaurant food in America. These editorials highlight my biggest Chinese cooking complaints in America: 1) American public does not have good understanding of authentic Chinese food. 2) American food writers are not familiar enough with Chinese ingredients and techniques to write about them. 3) We always end up with writings about Chinese cooking with a fusion twist. How can you appreciate the play on fusion cooking if you do not even understand the bases?