A New York City favorite, Mooncake Foods’ chicken wings with honey and soy ($4), rely on a Shanghai mom’s 25-year-old recipe. Peter Lee, co-owner with his sister and her husband, Chef Kenny Luong, says the wings - dummettes and flats still attached - are marinated overnight in garlic, ginger, scallions, honey and soy sauce, then grilled. The younger generation’s innovation is the green-toned garlic-jalapeno sauce served with them.

“All of us love garlic, and the only pepper we had around with enough heat was jalapeno,” Lee says.