Chewing the Fat comes out of polar vortex hibernation for a special Chinese Food episode timed to the Lunar New Year. We chat with chef and TV personality Ming Tsai about growing up in a Chinese restaurant family, celebrating the new year and the future of Asian food. We visit acclaimed Chinese American author Wen Huang to learn how to make jiaozi, the New Year’s dumplings of his Xian youth. And we travel back to mid-Century Chinese-American chop suey houses with a woman who grew up in one, an avid patron and an author who’s written a book on this American culinary phenomenon.