In Chow Fun City, Spiller states that “Chinese cooks seem especially skilled at adapting their cuisine to local tastes… to to appeal to New york’s well established Puerto Rican and Dominican populations, many of the city’s Chinese restaurants serve faux saffron-tinged rice and a choice of fried plantains, maduros or tostones” (138). Chinese cuisine has obviously evolved and changed over time as it has been Americanized and mixed with other cultural foods when it came to America. Does the loss of authenticity in the food have any consequences? Does this give people a false image of what authentic Chinese food is, can this new mixed food even be called Chinese food?