Cashew chicken is so significant in Springfield, 50 restaurants serve the specialty.
If you grew up in the Ozarks, like I did, it’s likely that your family had a go-to Chinese restaurant. And when you vehemently defended your beloved spot, it was because it had one dish that was made better than any other: cashew chicken. Ours was Canton Inn on the west side of town near my childhood home. My husband’s family was die-hard for Lucy’s Chinese Food. Both restaurants serve a version of the Springfield-style dish, which is most often made with fried chicken chunks, smothered in a brown gravy of soy and oyster sauce, and topped with green onion and cashews.
Springfield, Missouri’s signature dish is believed to have been first served here in 1963 by David Leong, who was from China. His mission was to create a dish that would appeal to the Ozarkian taste with Chinese influence.
Today, cashew chicken is so heavily woven into the fabric of the community that over 50 restaurants serve some version of the recipe. Recently, The Springfield Convention & Visitors Bureau launched the Springfield Cashew Chicken Trail, a self-guided tour that incorporates over 20 restaurants with various recipes, ranging from traditional to ultra innovative interpretations.