Chinese Cuisine’s Quiet Comeback

12:09PM EST, Mon 06/22/26

Chinese vegetables and dishes are showing strong growth among new menu items, according to Datassential’s Menu Trends: What’s New report. 

The research compares new menu items from the 12 months through first-quarter end to new menu items from 2022. “This allows a look at items that

continue to be new introductions year over year and often reveals core trends that differ from what the total list would show,” the report notes. 

The analysis reveals widespread Chinese influence, both in ingredients and dishes. Among vegetables, for example, straw mushroom led growth at +1,288%, followed by Chinese cabbage (+681%). Baby corn (+466%) also ranks among the fastest-growing in the category. 

The growth trend extends to full dishes. Moo shu beef (+3,543%) and vegetable chow mein (+2,589%) rank among the fastest-growing terms in new savory items, joined by pork chow mein (+2,502%), shrimp chow mein (+2,190%), beef chow mein (+1,331%), and chicken chow fun (+1,266%). 

The What’s New report identifies Chinese cuisine as one of four dominant themes driving new savory dish growth, making it a leader amid a broader global shift among new menu items. 

That contrasts with broader data suggesting that the prevalence of classic Chinese American cuisine has declined amid strong growth from other global cuisines. Across all menus, many of the same items are showing far milder growth, and in some cases even declining menu penetration rates. 

At the same time, the number of Chinese restaurants in the U.S. has shrunk by a net 5.3% since the start of 2022, according to Datassential’s most recent Restaurant Landscape data, while the number of Indian (+39%), Korean (+34%), and Japanese (+13%) units have risen sharply. 

To be sure, flavors closely tied to Chinese cuisine are showing strong growth across menus. Datassential’s recent 25 Trends & Ideas report highlighted doubanjiang — a fermented fava bean paste at the heart of Sichuan cooking — as a condiment to watch. And chili crisp, another Chinese condiment, has climbed 760% on menus over the past four years and is projected to grow another 102%. 

Fifty-eight percent of consumers now expect at least some globally inspired offerings on most restaurant menus, and 74% say they are more open to trying new foods than they were a few years ago, according to the recent Datassential 500 report.