In the United States, Panda Express enjoys the status of being the most popular Chinese fast-food chain—a remarkable achievement, considering its humble beginnings as a single, family-owned restaurant in Pasadena, California. When Panda Inn opened its doors in 1973, it quickly became a local favorite that welcomed families with authentic Chinese cuisine. As its popularity grew, so did the menu, such that the owners, the Cherng family, began innovating with their recipes to cater more to Western palates. In particular, it came up with the first iteration of orange chicken (initially called tangerine-peel chicken). Fourteen years later, the owners officially introduced orange chicken as a central feature of their new fast-casual offshoot, Panda Express. An instant hit, the dish won over thousands of customers and led to rapid expansion. The Cherngs took this development as inspiration for further menu ideas, which today are staples at Panda Express, like orange-peel beef and short ribs, along with Japanese sushi and Taiwanese popcorn shrimp. Regional Chinese dishes, including lion’s head meatballs, round out the pan-Asian menu available at all Panda Express locations. The company holdings also include Hibachi-San and Uncle Tetsu, such that its overall assets total more than $3 billion. Even as this restaurant empire keeps expanding though, the Cherng family still maintains operations at their original Panda Inn. It looks a little different, due to renovations that introduced a sleek, modern design, but the menu, and the heart, are the same. Critics and customers alike delight at still finding large tables that encourage families to gather when they have the time to eat at Panda Inn, even as its sister Panda Express locations make it easy for families to grab a quick bite when time is tight. 

Sources: Brant Cox, “Panda Inn Pasadena,” Infatuation, March 19, 2025; Rebecca Roland, “Inside the Stunning Revamp of the 51-Year-Old Pasadena Restaurant That Inspired Panda Express,” Eater, November 14, 2024; Tejal Rao, “The $3 Billion House that Orange Chicken Built,” The New York Times, February 13, 2025