chinese

Over at the Atlantic, Katie Robbins explores the mystery of the Californian combination doughnut shops and Chinese restaurants: Like any good investigator, I searched for patterns, and a few quickly emerged. The establishments tended to be in working-class neighborhoods. As I’d noted at that first sighting in LA, most of the restaurants kept the Chinese food and the donuts in separate counters, and while I occasionally spotted someone with both a chocolate-glazed orb and a plate of Kung Pao on his table, patrons tended to stick to sweet or savory. According to the folks behind the counters,...

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