I bet most people in China have never tried American Chinese food—I hadn't either before I came to this country. When I was composing this piece, I had already been living in the States for seven years without returning home. Whenever I missed the taste of home, I would look for Chinese food. But authentic Chinese dishes are hard to get here, so American Chinese became my go-to alternative.

In this piece, I chose three American Chinese dishes as the titles of each movement—dishes that are well-known in the U.S. but are almost unheard of in China: Crab Rangoon, Fortune Cookies, and General Tso’s Chicken. Each movement carries a whimsical and playful character that reflects my impression of each dish.

Writing this piece brought back memories of sharing food with my friends and family in China—an experience I no longer have, but one that still lives on in my heart. At the same time, I’ve made new friends here who enjoy American Chinese with me, and together we celebrate our cultures and diversity. I believe that’s also the beauty of this piece. It blends Eastern and Western sounds in a way that feels both unique and meaningful.

(Wenbin Lyu, April 5, 2025)

November 16, 2025 (premiere); Renmin University of China
Beijing, China; Gentle Harmony

August 2, 2025; Bowdoin Music Festival; Brunswick, ME; Rachel Yi, Frank Tao, Shuguang Gong