IMHO, as a new Chinese immigrant, I don't like those old Chinese restaurants, as they are not authentic but more Americanized. And now as more and more new Chinese immigrants, which are not living in Chinatown any more, they are prefer more authentic Chinese dishes, which demands new restaurants operated by new owners from China.
IMHO, as an American native, I like the cultural experience of americanized Chinese cuisine as adapted to locally available ingredients, especially in the southwest US (with it's subtle leavening of Chinese culture dating from the railroad era). We often make hot chile oil with dried chile pequin or dried chile negro (minus the seeds). Achiote is a great addition to the 5 spice, and with no Sichuan peppercorn available I often just add whatever dry spicy chili I have available (i.e. the pequinos) rather than substitute the ubiquitously mediocre black pepper. The bay leaves I get in the Chinese market are from the same source as the Mexican grocery.
