I was sitting in my favorite wonton noodle soup joint in Chinatown the other day, enjoying my freshly made noodles and wontons, when a white couple came in and sat down next to me. They clearly did not feel comfortable dining there, and they kept looking around as though someone was going to jump them any second. They debated whether they still wanted to eat there and finally settled and decided they would stay.

The both of them seemed a little perplexed as they are scanning over the menu, also glancing around to see what other diners are eating. “I think this place is supposed to make all their noodles and wontons in house,” the man said as he watches the open kitchen workers in front cutting fresh noodles and dumpling them into a massive boiling water-filled vat.

“I want to eat dumplings. Let’s get the vegetable dumplings; they sound good,” the woman said in response, clearly ignoring what her partner just said. The man insisted they get the steamed buns, or the char siu bao, and so that’s all they ordered.

The dumplings and the buns arrive at the table, and they started picking at the buns as though they are foreign goods to them. “I thought these were supposed to be Chinese pork buns, but the outside of the bun is sticky,” the man remarked. “It must be made with sticky rice. I had no idea that Chinese steamed buns were made with sticky rice.”

I’m not sure why you would go to a Chinese restaurant known for wonton noodle soup and order buns and dumplings. I’m also not sure why you would think that your steamed buns were made of sticky rice just because some of the dough stuck to your fingers.

Actually, I do know why. Foreign things always feel foreign to those who keep “foreign” concepts at bay, so it feels “safe” to order and eat what you know and are comfortable with and stereotype a culture to be. These are always the moments that I’m really grateful to be part of two Asian cultures that are rich in their history and food and not part of a generic categorization that gets ridiculed for not having any real culture.