Early roots
Chinese immigrants began opening restaurants in St. Louis in the early 1900s, largely serving Americanized dishes designed to be approachable to a broad customer base. These early kitchens laid the groundwork for a style of cooking that blended Cantonese technique with Midwestern tastes and ingredients that were actually available at the time.
The invention of cashew chicken
St. Louis's most famous culinary export is arguably its own: cashew chicken, credited to a South Grand restaurant in the 1960s. Unlike the stir-fried cashew chicken found elsewhere, the St. Louis version batters and deep-fries the chicken, then tops it with roasted cashews, scallion, and a thick, savory brown gravy served over steamed rice. It became a defining dish across the region and remains one today.
Growth through the decades
Through the 1970s, 80s, and 90s, family-run Chinese restaurants spread through St. Louis neighborhoods and suburbs, often becoming multi-generational businesses. Menus expanded to include Szechuan and Hunan dishes as customer palates grew more adventurous, while comfort staples like egg foo young and chow mein remained anchors on most menus.
Where things stand today
Today's St. Louis Chinese restaurants, including St. Louis Kitchen, tend to run two menus in parallel: the familiar Cantonese-American classics that built the city's reputation, and a growing Szechuan and regional-specialty section for guests looking for bolder, spicier flavors. That balance is part of what keeps the city's Chinese food scene interesting decade after decade.
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