Revolutionizing flavors from Sichuan, China to Rochester, New York

When Mark Teng immigrated from the Southern region of China to New York State as a teenager, he wanted to bring the traditional flavors from back home to where he was.

He didn’t know at the time, but that desire would eventually turn into Revolution Chinese, an authentic Chinese restaurant that has been serving Sichuan-style food in the Rochester area and at RIT for the last eight years.

Teng originally moved to New York City and made his way to Rochester in 2001 to be near friends. Although he didn’t have a sizable knowledge of how to cook, his passion for Asian cuisine is what drew him to open up a neighborhood nook called Furoshiki on Park Ave. in Rochester.

Furoshiki’s ramen bowls became a comfort food spot that was ahead of its time and instantly became a staple to try in the city. Its success pushed Teng to search for new ways to share his love for Chinese cuisine with the local community, and nearly three years later, Revolution Chinese was officially open for business.

Located half a mile down the road from the RIT campus, Revolution Chinese offers a wide menu of one-of-a-kind flavors prepared by a team of chefs who relocated to the United States from the Sichuan providence of China called Chongqing.

“Over here, we wanted to do something different,” Teng said. “You can go anywhere in the world and find good Chinese food. Here, it's all about having the right ingredients cooked overnight so the flavor comes out on the plate. The flavor is in the spice.”

Spicy food is synonymous with Revolution Chinese. Teng’s team sources different types of spices like chili flakes and special peppercorns that can only be found in select regions in China. They place these spice mixes in water and let it boil overnight, creating a fresh batch of sauce that’s ready to use the next morning when dishes are being prepared for service.

The menu, however, is comprised of both Western-influence Chinese meals and authentic Sichuan dishes. Items such as General Tso’s Chicken, Kung Pao Shrimp, and the Vegetable Rice Bowl are all cooked with the classic flavor characteristics found in American-Chinese cuisine. At the same time, all can be ordered with a traditional spicy taste found in the rest of the restaurant’s specials like the Szechuan Rice Bowl or the Spicy Szechuan Vegetable with Tofu Rice Bowl.      

Teng says that it’s essential to offer variation in the food he serves. Because although his roots call for spice-heavy foods, he understands that not everyone will enjoy them the same way someone who is looking for that flavor experience will.

“Spicy is really hot among young people,” Teng said. “At RIT and in our restaurant, we have something for everyone because we know that not everyone can do spicy. Some of our food is numbingly hot, and so we have to try to make everyone happy.”

Revolution Chinese was one of the first local businesses to partake in the university’s Visiting Chef Program, a unique effort to bolster community relationships by inviting restaurants in Rochester to share special dishes inside the kitchens of RIT’s campus.

Over the eight years under this partnership, Revolution Chinese has become a favorite dining option among students — offering diverse options and dietary accommodations in the menu they bring to campus.
 

“Szechuan Chicken is still number one [at RIT],” Teng said. “We offer spicy, non-spicy, beef, vegetables, and some vegan foods too. We are happy to be in the RIT family.”

According to Teng, Revolution Chinese will continue to play a role in RIT's Visiting Chef Program for “however long students continue to smile and be happy with the food.” Who knows? Maybe, one day, the locally famous karaoke set-up inside Revolution Chinese will find its way to the dining locations at RIT. Until then, Teng's advice to anyone who eats his food is to continue to be your “own movie star.”