Traditional architecture, canteen style eateries and discount stores are what the American people picture when they think of Chinatown districts across the country.
But in downtown Los Angeles, the old Chinese kitchens seem to be evolving, and are providing a fertile breeding ground for young chefs, who are serving up a world of new dishes.
These days you can just as easily pick up Nashville fried chicken in Chinatown, or maybe fresh Thai food or perhaps New Orleans sausages just next door.
Shirley Zhang, marketing manager of the Chinatown Business Improvement District, explains the reason behind this new trend.
"A lot of Chinese businesses moved out in the late 80's and late 90's and you have all these vacan
