QING LIN came to America with no idea on how to start a life there. All he knew was that his father had already gone there and most of his close friends from his hometown village in Fujian, China left too— all immigrated to America. His journey came with twists in turns as the immigration process back then from China and the United States was not smooth sailing. As he finally reached sunny California and reunited with his relatives, he knew that it was his time to start fresh. 

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"There was no immediate connections for me in America. Just me and my father." Qing says. "My mom and little sister were all back home in China counting and waiting for us to establish a life first so that they could join us later."

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Historically, the Chinese immigrants from Qing's province, Fujian, opened up the classic Chinese restaurants and buffets you see in America. With no diploma or completion of education, Qing knew that he needed to put in the hard work and gain experience to reach the 'American Dream.' Starting off in Michigan, he got a couple of jobs as a bus boy and cook at small takeout restaurants. The long hours and grunt work was challenging, but shaped his character.

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"It was comforting being around Asian food all the time even if I wasn't eating it. It reminded me of home. Because of that, the hard and tiring work I was doing didn't seem too bad." he says. "These experiences really defined me as an immigrant and showed me what it takes to survive in America." 

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Qing didn't know any English upon arriving in America. Through his restaurant jobs he learned basic mannerisms that would barely hold up a casual conversation. He learned the basics needed for a job by observing waiters from the kitchen and studying paper menus. Language barriers was something he expected and is still adapting to today. 

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Much later on, he traveled to North Carolina for a new job at a family friend's restaurant. There, he decided he needed to put his knowledge and work experience to the test: he was opening up his own restaurant. Along with his wife, also an immigrant, the duo worked tirelessly for months determining what kind of store and cultural food would thrive well in an area that didn't see that much diversity

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In 2008, Yoho Asian Bistro opened for business. Though it was not authentic Chinese food, it was catered towards the American customers that populated the region. 

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"We did a lot of research on understanding how to make a foreign business succeed in an American setting." Qing states. "It felt great to tap into our culture and pull things from home and sell that to customers to enjoy."

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Now 15 years in business, Yoho has seen the Lin family through all walks of life. It was a tangible and true product of an immigrant's American Dream. By staying true to his roots and finding connections to home, Qing was able to shape the life he wanted for himself and his family. 

 

"I thought I wasn't going to make it. Now I have built a life and a business." Qing reflects. "I feel proud that this was my American Dream." 

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