When Ray Wang moved to the US from China, he was fascinated by the love Americans had for the seemingly simple creation of the burger. Though he works as an actuary full-time, he wanted to capitalize on this obsession with burgers in a way that integrated traditional Chinese cuisine into the American market. So he created the “chinger,” which is short for Chinese burger. He opened a restaurant of the same name in Queens that makes burgers using a popular sandwich style from the Xi’an province of China. Watch below to see how it’s done.
The Art of Chinese Burger from Ronan Gao on Vimeo.
Kristin Oakley is the editor at large for visual media at The Brooklyn Quarterly. She is a graduate student in digital journalism at NYU’s Studio 20 program. To learn more about her and see her work, visit kristinoakley.com.
Ronan Gao is is a multimedia journalist studying at NYU’s Studio 20 program. To see more of his work, visit ronangao.com.