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Chinese cuisine adult past Chinese Americans

American Chinese cuisine is a style of Chinese cuisine adult by Chinese Americans. The dishes served in many North American Chinese restaurants are adjusted to American tastes and often differ significantly from those institute in Prc.

History [edit]

A Chinese restaurant in San Francisco's Chinatown in 1884

Chinese immigrants arrived in the United States seeking employment as miners and railroad workers. Every bit larger groups arrived, laws were put in place preventing them from owning state. They mostly lived together in ghettos, individually referred to every bit "Chinatown". Here the immigrants started their own pocket-size businesses, including restaurants and laundry services.^[1]

By the 19th century, the Chinese customs in San Francisco operated sophisticated and sometimes luxurious restaurants patronized mainly by Chinese. The restaurants in smaller towns (by and large owned by Chinese immigrants) served nutrient based on what their customers requested, annihilation ranging from pork chop sandwiches and apple tree pie, to beans and eggs. Many of these small-town restaurant owners were self-taught family unit cooks who improvised on dissimilar cooking methods using whatever ingredients were available.^[one]

These smaller restaurants were responsible for developing American Chinese cuisine, where the food was modified to accommodate a more American palate. Offset catering to miners and railroad workers, they established new eateries in towns where Chinese food was completely unknown, adapting local ingredients and catering to their customers' tastes.^[2] Even though the new flavors and dishes meant they were not strictly Chinese cuisine, these Chinese restaurants accept been cultural ambassadors to Americans.^[3]

Chinese restaurants in the The states began during the California Gold Rush, which brought twenty,000–30,000 immigrants beyond from the Canton (Guangdong) region of China. The showtime Chinese eatery in America is debated. Some say it was Macao and Woosung, while others cite County Restaurant.^{[iv] [v]} Both unphotographed establishments were founded in 1849 in San Francisco. Either way, these and other such restaurants were central features in the daily lives of immigrants. They provided a connexion to home, specially for bachelors who did not have the resources or noesis to cook for themselves– and there were a lot of them. In 1852, the ratio of male to female Chinese immigrants was a 18:1.^[six] These restaurants served as gathering places and cultural centers for the Chinese community. By 1850, there were five Chinese restaurants in San Francisco. Soon afterward, pregnant amounts of food were being imported from China to America's west declension.^{[ citation needed ]}

The trend spread steadily eastward with the growth of the American railways, especially to New York City.^[seven] The Chinese Exclusion Human activity allowed merchants to enter the country, and in 1915, restaurant owners became eligible for merchant visas. This fueled the opening of Chinese restaurants equally an immigration vehicle.^[8] Pekin Noodle Parlor, established in 1911, is the oldest operating Chinese eating place in the state. Equally of 2015^[update], the United states had 46,700 Chinese restaurants.^[9]

Along the way, cooks adapted southern Chinese dishes such equally chop suey and developed a way of Chinese nutrient not establish in China. Restaurants (along with Chinese laundries) provided an ethnic niche for small businesses at a time when Chinese people were excluded from well-nigh jobs in the wage economy by ethnic bigotry or lack of language fluency.^[10] By the 1920s, this cuisine, particularly chop suey, became popular amidst middle-class Americans. However, after Globe War II information technology began to be dismissed for not beingness "accurate".^{[ by whom? ]}

Late 20th-century tastes accept been more accommodating.^[11] By this time it had become axiomatic that Chinese restaurants no longer catered mainly to Chinese customers.^[12] Chinese-American restaurants played a primal function in ushering in the era of have-out and delivery food in America.

In New York City, delivery was pioneered in the 1970s by Empire Szechuan Gourmet Franchise which hired Taiwanese students studying at Columbia University to do the work. Chinese American restaurants were among the get-go restaurants to use moving-picture show menus in the US.^[xiii]

Beginning in the 1950s, Taiwanese immigrants replaced Cantonese immigrants as the primary labor force in American Chinese restaurants. These immigrants expanded American-Chinese cuisine beyond Cantonese cuisine to encompass dishes from many different regions of Mainland china besides as Japanese-inspired dishes.^[xiii]

In 1955, the Democracy of Prc evacuated the Dachen Islands in the face of the encroaching Communists. Many who evacuated to Taiwan afterwards moved to the Usa as they lacked stiff social networks and admission to opportunity in Taiwan. Chefs from the Dachen Islands had a stiff influence on American Chinese food.^[13]

Taiwanese clearing largely concluded in the 1990s due to an economic boom and democratization in Taiwan. From the 1990s onward immigrants from China again made up the majority of cooks in American Chinese restaurants.^[thirteen] There has been a consequential component of Chinese emigration of illegal origin, almost notably Fuzhou people from Fujian Province^[14] and Wenzhounese from Zhejiang Province in Mainland China, specifically destined to work in Chinese restaurants in New York City, beginning in the 1980s.

Adapting Chinese cooking techniques to local produce and tastes has led to the development of American Chinese cuisine. Many of the Chinese eatery menus in the U.S. are printed in Chinatown, Manhattan,^[15] which has a potent Chinese-American demographic.

In 2011, the Smithsonian National Museum of American History displayed some of the historical background and cultural artifacts of American Chinese cuisine in its showroom entitled, Sweet & Sour: A Wait at the History of Chinese Food in the Us.^[16]

Differences from other regional cuisines in China [edit]

American Chinese nutrient builds from styles and food habits brought from the southern province of Guangdong, often from the Toisan commune of Toisan, the origin of about Chinese immigration before the closure of immigration from China in 1924. These Chinese families developed new styles and used readily bachelor ingredients, particularly in California.^[17] The blazon of Chinese-American cooking served in restaurants was dissimilar from the foods eaten in Chinese-American homes. ^{[18] [xi]} Of the various regional cuisines in China, Cantonese cuisine has been the most influential in the development of American Chinese food.^{[19] [xx]}

Ane major difference between Chinese and American-Chinese cuisine is in the utilize of vegetables. Salads containing raw or uncooked ingredients are rare in traditional Chinese cuisine.^[21] However, an increasing number of American Chinese restaurants, including some upscale establishments, have started to offer these items in response to customer demand. While Cuisine in China makes frequent use of Asian foliage vegetables similar bok choy and kai-lan, American Chinese cuisine makes use of ingredients not native to and very rarely used in Prc, for example, Western broccoli (Chinese: 西蘭; pinyin: xīlán ) instead of Chinese broccoli (Gai-lan, 芥蘭; jièlán ).^[22] (Occasionally, Western broccoli is also referred to equally sai^one laan⁴ fa^one in Cantonese (西蘭花) in order to distinguish the ii.)

American-Chinese nutrient also has a reputation for high levels of MSG to enhance season; yet, in recent years, market forces and client demand have encouraged many restaurants to offer "MSG Free" or "No MSG" menus, or to omit this ingredient on request.^[22]

Carryout Chinese food is commonly served in a paper carton with a wire bail, known as an oyster pail.

Egg fried rice in American Chinese cuisine is also prepared differently, with more soy sauce added for more flavor whereas the traditional egg fried rice uses less soy sauce. Some food styles, such as dim sum, were also modified to fit American palates, such as added batter for fried dishes and extra soy sauce.^[23]

Both Chinese and American-Chinese cooking utilize like methods of training, such equally stir frying, pan frying, and deep frying, which are all hands done using a wok.

Ming Tsai, the owner of the Bluish Ginger restaurant^[24] in Wellesley, Massachusetts, and host of PBS culinary show Just Ming, said that American Chinese restaurants typically endeavour to accept food representing 3-five regions of China at one time, have chop suey, or have "fried vegetables and some protein in a thick sauce", "viii different sweet and sour dishes", or "a whole page of 20 unlike chow meins or fried rice dishes". Tsai said "Chinese-American cuisine is 'dumbed-downwardly' Chinese food. It'southward adapted... to be blander, thicker and sweeter for the American public".^[25]

Most American Chinese establishments cater to non-Chinese customers with menus written in English or containing pictures. If separate Chinese-language menus are available, they typically feature items such equally liver, chicken feet, or other meat dishes that might deter American customers (such as offal). In Chinatown, Manhattan, some restaurants are known for having a "phantom" menu with food preferred by ethnic Chinese, but believed to be disliked by non-Chinese Americans.^[22]

Chop suey, made with garlic chicken and peapods, on fried rice

An unopened fortune cookie

Dishes [edit]

[edit]

Dishes that ofttimes appear on American Chinese restaurant menus include:

• Almond chicken—chicken breaded in batter containing ground almonds, fried and served with almonds and onions.^[26]
• Beefiness & broccoli—flank steak cut into minor pieces, stir fried with broccoli, and covered in a dark sauce made with soy sauce and oyster sauce and thickened with cornstarch.^{[27] [28] [29]}
• Chicken & broccoli—like to beef & broccoli, just with chicken instead of beefiness.
• Chinese chicken salad—usually containing sliced or shredded chicken, uncooked leafy greens, crispy noodles (or fried wonton skins) and sesame dressing. Some restaurants serve the salad with mandarin oranges.
• Chop suey—connotes "contrasted pieces" in Chinese. It is usually a mix of vegetables and meat in a brown sauce but tin can as well exist served in a white sauce.
• Crab rangoon—fried wonton skins stuffed with (unremarkably) artificial crab meat (surimi) and foam cheese.
• Fortune cookie—invented in California as a Westernized version of the Japanese omikuji senbei,^[30] fortune cookies take go sweetened and found their way to many American Chinese restaurants.
• Fried wontons—somewhat like to crab rangoon, a filling, (most often pork), is wrapped in a wonton skin and deep fried.^{[31] [32] [33] [34] [35] [36]}
• General Tso's craven—chunks of craven that are dipped in concoction, deep fried, and seasoned with ginger, garlic, sesame oil, scallions, and hot chili peppers. Believed to be named after Qing Dynasty statesman and military leader Zuo Zongtang, frequently referred to as Full general Tso.
• Mongolian beefiness—fried beefiness with scallions or white onions in a spicy and often sugariness chocolate-brown sauce.
• Pepper steak—sliced steak, green bell peppers, tomatoes, and white or green onions stir fried with salt, carbohydrate, and soy sauce. Bean sprouts are a less mutual addition.
• Regal beef—deep-fried sliced beefiness, doused in a vino sauce and oftentimes served with steamed broccoli.
• Sesame chicken—boned, marinated, battered, and deep-fried chicken which is so dressed with a translucent red or orangish, sugariness and mildly spicy sauce, made from soy sauce, corn starch, vinegar, chicken broth, and sugar.

Wonton strips are commonly served free along with duck sauce and hot mustard

• Sushi—despite existence served in the Japanese and American styles, some American Chinese restaurants serve diverse types of sushi, normally on buffets.
• Sweet roll—yeast rolls, typically fried, covered in granulated sugar or powdered sugar. Some variants are blimp with cream cheese or icing.
• Wonton strips—commonly served free along with duck sauce and hot mustard, or with soup when ordering have-out.

Other American Chinese dishes [edit]

Dau miu is a Chinese vegetable that has become popular since the early 1990s, and at present not only appears on English-language menus, usually as "pea shoots", but is often served by upscale not-Asian restaurants as well. Originally it was merely bachelor during a few months of the year, but information technology is at present grown in greenhouses and is available yr-round.

N American versions of dishes besides plant in Prc [edit]

• Beijing beef—in China, this dish uses gai lan (Chinese broccoli) rather than American broccoli.
• Cashew chicken—stir-fried tender chicken pieces with cashews.
• Chow mein—literally means "stir-fried noodles". Grub mein consists of fried crispy noodles with bits of meat and vegetables. It tin can come with chicken, pork, shrimp or beef.
• Egg foo immature—a Chinese-style omelet with vegetables and meat, commonly served with a chocolate-brown gravy. While some restaurants in N America deep fry the omelet, versions institute in Asia are more likely to fry in the wok.
• Egg roll—while bound rolls have a thin, low-cal biscuit crispy skin that flakes apart, and is filled with mushrooms, bamboo, and other vegetables inside, the American-manner egg roll has a thicker, chewier, dark brown bubbly pare blimp with cabbage and usually bits of meat or seafood (such as pork or shrimp), only no egg.
• Fried rice—fried-rice dishes are popular offerings in American Chinese food due to the speed and ease of preparation and their entreatment to American tastes.

Fried rice is mostly prepared with rice cooled overnight, allowing restaurants to put leftover rice to good use (freshly cooked rice is actually less suitable for fried rice).

The Chinese-American version of this dish typically uses more soy sauce than the versions institute in China.

Fried rice is offered with dissimilar combinations of meat (pork, craven and shrimp are the well-nigh popular) and vegetables.

• Ginger beef (生薑牛肉; shēngjiāng niúròu )—tender beef cut in chunks, mixed with ginger and Chinese mixed vegetables.
• Ginger fried beefiness (乾炒牛肉絲; gānchǎo niúròu-sī )—tender beef cut in strings, battered, deep fried, so re-fried in a wok mixed with a sweet sauce, a variation of a popular Northern Chinese dish.
• Hulatang—a traditional Chinese soup with hot spices, often called "spicy soup" on menus.
• Kung Pao chicken— a spicy Sichuan dish that is served with peanuts, scallions, and Sichuan peppers. Some versions in N America may include zucchini and bell peppers.
• Lo mein ("stirred noodles")—oft made with eggs and flour, making them chewier than simply using h2o. Thick, spaghetti-shaped noodles are pan fried with vegetables (mainly bok choy and Chinese cabbage [napa]) and meat. Sometimes this dish is referred to as grub mein (which literally ways "stir-fried noodles" in Cantonese).
• Mei Fun—noodles usually simmered in broth with other ingredients such as fish balls, beef balls, and/or slices of fishcake.
• Moo shu pork—the original version uses more than typically Chinese ingredients (including woods ear fungi and daylily buds) and sparse flour pancakes, while the American version uses vegetables more familiar to Americans, and thicker pancakes. This dish is quite popular in Chinese restaurants in the United States, but non so popular in China.
• Orange chicken—chopped, battered, fried chicken with a sweet orange flavored chili sauce that is thickened and glazed. The traditional version consists of stir-fried chicken in a lite, slightly sugariness soy sauce flavored with dried orange peels.
• Wonton soup—In about American Chinese restaurants, simply wonton dumplings in broth are served, while versions found in China may come with noodles.

In Canton, it can be a full meal in itself, consisting of sparse egg noodles and several pork and prawn wontons in a pork or chicken soup broth or noodle broth. Especially in takeout restaurants, wonton are often made with thicker dough skins.

Regional variations [edit]

New York Urban center [edit]

The New York metropolitan expanse is home to the largest Chinese population outside of Asia,^{[37] [38]} which too constitutes the largest metropolitan Asian-American group in the United States and the largest Asian-national metropolitan diaspora in the Western Hemisphere. The Chinese-American population of the New York City metropolitan expanse was an estimated 893,697 every bit of 2017.^[39]

Given the New York metropolitan area'due south condition as i of the leading gateway for Chinese immigrants to the The states, all popular styles of regional Chinese cuisine have commensurately get ubiquitously accessible in New York Metropolis,^[twoscore] including Hakka, Taiwanese, Shanghainese, Hunanese, Szechuan, Cantonese, Fujianese, Xinjiang, Zhejiang, and Korean Chinese cuisine. Even the relatively obscure Dongbei style of cuisine indigenous to Northeast China is now available in Flushing, Queens,^[41] as well as Mongolian cuisine and Uyghur cuisine.^[42]

The availability of regional variations of Chinese cuisine coming from so many provinces of Red china is most apparent in the city's Chinatowns in Queens, particularly the Flushing Chinatown (法拉盛華埠), merely is also notable in the metropolis'southward Chinatowns in Brooklyn and Manhattan.

Kosher preparation of Chinese food [edit]

Kosher grooming of Chinese nutrient is likewise widely bachelor in New York City, given the metropolitan area'southward large Jewish and particularly Orthodox Jewish populations.

The perception that American Jews eat at Chinese restaurants on Christmas Day is documented in media.^{[43] [44] [45]} The tradition may have arisen from the lack of other open restaurants on Christmas Twenty-four hours, the close proximity of Jewish and Chinese immigrants to each other in New York City, and the absenteeism of dairy foods combined with meat.

Kosher Chinese food is normally prepared in New York Urban center, as well as in other big cities with Orthodox Jewish neighborhoods, under strict rabbinical supervision as a prerequisite for Kosher certification.

Los Angeles County [edit]

Chinese populations in Los Angeles represent at least 21 of the 34 provincial-level administrative units of Communist china, along with the largest population of Taiwanese-born immigrants outside of Taiwan, making greater Los Angeles dwelling house to a diverse population of Chinese people in the U.s..^[46]

Chinese-American cuisine in the Greater Los Angeles area is concentrated in Chinese ethnoburbs rather than traditional Chinatowns. The oldest Chinese ethnoburb is Monterey Park, considered to be the nation's kickoff suburban Chinatown.^[47]

Although Chinatown in Los Angeles is still a significant commercial eye for Chinese immigrants, the bulk are centered in the San Gabriel Valley which is the largest concentration of Asian-Americans in the country, stretching from Monterey Park into the cities of Alhambra, San Gabriel, Rosemead, San Marino, South Pasadena, West Covina, Walnut, Metropolis of Industry, Diamond Bar, Arcadia, and Temple City.

The Valley Boulevard corridor is the main avenue of Chinese restaurants in the San Gabriel Valley. Some other hub with a meaning Chinese population is Irvine (Orangish County). More than 525,000 Asian Americans live in the San Gabriel Valley lone, with over 67% being foreign born.^[48] The valley has become a make-name tourist destination famous in China.^[49] Of the x cities in the United States with the highest proportions of Chinese Americans, the top eight are located in the San Gabriel Valley, making it 1 of the largest full-bodied hubs for Chinese Americans in North America.^[50]

Some regional styles of Chinese cuisine include Beijing, Chengdu, Chonqing, Dalian, Hangzhou, Hong Kong, Hunan, Mongolian hot pot, Nanjing, Shanghai, Shanxi, Shenyang, Wuxi, Xinjiang, Yunnan, and Wuhan.^[51]

San Francisco Bay Area [edit]

Since the early 1990s, many American Chinese restaurants influenced by California cuisine accept opened in the San Francisco Bay Surface area. The trademark dishes of American Chinese cuisine remain on the menu, but in that location is more emphasis on fresh vegetables, and the selection is vegetarian-friendly.

This new cuisine has exotic ingredients like mangos and portobello mushrooms. Brown rice is often offered as an alternative to white rice.

Some restaurants substitute grilled wheat flour tortillas for the rice pancakes in mushu dishes. This occurs even in some restaurants that would not otherwise be identified every bit California Chinese, both the more Westernized places and the more accurate places. At that place is a Mexican bakery that sells some restaurants thinner tortillas made for use with mushu. Mushu purists exercise not ever react positively to this tendency.^[52]

In add-on, many restaurants serving more than native-mode Chinese cuisines exist, due to the loftier numbers and proportion of ethnic Chinese in the San Francisco Bay Area.

Restaurants specializing in Cantonese, Sichuanese, Hunanese, Northern Chinese, Shanghainese, Taiwanese, and Hong Kong traditions are widely bachelor, equally are more specialized restaurants such every bit seafood restaurants, Hong Kong-style diners and cafes, besides known as Cha chaan teng (茶餐廳; chácāntīng ), dim sum teahouses, and hot pot restaurants. Many Chinatown areas also feature Chinese bakeries, boba milk tea shops, roasted meat, vegetarian cuisine, and specialized dessert shops.

Chop suey is non widely available in San Francisco, and the area's grub mein is different from Midwestern chow mein.

Boston [edit]

Chinese cuisine in Boston results from a combination of economical and regional factors. The growing Boston Chinatown accommodates Chinese-owned bus lines shuttling an increasing number of passengers to and from the numerous Chinatowns in New York Metropolis, and this has led to some commutation between Boston Chinese cuisine and that in New York.

A big immigrant Fujianese immigrant population has made a home in Boston, leading to Fuzhou cuisine being readily available in that location. An increasing Vietnamese population has likewise had an influence on Chinese cuisine in Greater Boston.

Finally, innovative dishes incorporating chow mein and chop suey every bit well as locally farmed produce and regionally procured seafood are establish in Chinese equally well as non-Chinese food in and around Boston.

Joyce Chen introduced northern Chinese (Mandarin) and Shanghainese dishes to Boston in the 1950s, including Peking duck, moo shu pork, hot and sour soup, and potstickers, which she called "Peking Ravioli" or "Ravs".^[53] Her restaurants would exist frequented by early workers on the ARPANET,^[54] John Kenneth Galbraith, James Beard, Julia Child, Henry Kissinger, Beverly Sills, and Danny Kaye.^[55] A former Harvard Academy president called her eating institution "not merely a restaurant, merely a cultural exchange heart".^[56]

Philadelphia [edit]

The evolving American Chinese cuisine scene in Philadelphia has similarities with the situation in both New York City and Boston. As with Boston, Philadelphia is experiencing meaning Chinese immigration from New York Urban center, 95 miles to the north,^[57] and from Red china, the height land of birth past a significant margin for a new arrivals there .^[58]

There is a growing Fujianese customs in Philadelphia every bit well, and Fuzhou cuisine is readily available in the Philadelphia Chinatown. Also, emerging Vietnamese cuisine in Philadelphia is contributing to development in local Chinese cuisine, with some Chinese-American restaurants adopting Vietnamese influences or recipes.

Washington, D.C. [edit]

Although Washington, D.C.'s Chinese customs hasn't accomplished as high of a local profile of that in other major cities along the Mid-Atlantic, due to the gentrification of D.C.'southward Chinatown, the growing Chinese community in D.C. and its suburbs has revitalized the influence of Chinese cuisine in the expanse.

Washington D.C.'s population is i% Chinese, making them the largest single Asian ancestry in the urban center. The Chinese customs in D.C. is no longer solely concentrated in the Chinatown, which is nearly 15% Chinese and 25% Asian, merely is as well concentrated throughout various neighborhoods in Northwest and Northeast D.C.

In D.C. proper, there are Chinese-endemic restaurants specializing in both Chinese American and accurate Chinese cuisine. Regional variations of Chinese cuisine that restaurants in D.C. specialize in include Shanghainese cuisine, Cantonese cuisine, Uyghur cuisine, Mongolian cuisine, and Sichuan cuisine. In suburbs of D.C. in Maryland and Virginia, many of which accept a much higher Chinese population than D.C., regional variations nowadays aside from the ones previously mentioned include Hong Kong cuisine, Hunan cuisine, Shaanxi cuisine, Taiwanese cuisine, and Yunnan cuisine.^{[ citation needed ]}

Puerto Rico [edit]

Hawaii [edit]

Hawaiian-Chinese food developed somewhat differently from Chinese cuisine in the continental United States.

Owing to the diversity of Pacific ethnicities in Hawaii and the history of the Chinese influence in Hawaii, resident Chinese cuisine forms a component of the cuisine of Hawaii, which is a fusion of dissimilar culinary traditions. Some Chinese dishes are typically served as office of plate lunches in Hawaii.

The names of foods are different as well, such as Manapua, from the Hawaiian wrinkle of "Mea ono pua'a" or "delicious pork item" from the dim sum bao, though the meat is not necessarily pork.

Other regional American Chinese dishes [edit]

• Chow mein sandwich—sandwich of chow mein and gravy (Southeastern Massachusetts; Rhode Island)
• Chop suey sandwich—sandwich of chicken chop suey on a hamburger bun (North Shore of Massachusetts)
• St. Paul sandwich—egg foo young patty in plain white sandwich breadstuff (St. Louis, Missouri)
• Springfield-manner cashew chicken—a style of cashew chicken that combines breaded deep-fried chicken, cashews, and oyster sauce (Springfield, Missouri)
• War/wor sue gai (boneless almond chicken)—seize with teeth-sized Southern-fashion fried chicken with yellow sauce (Columbus, Ohio)
• Yaka mein—Chinese-Creole food found in New Orleans that evolved from beef noodle soup

American Chinese chain restaurants [edit]

A typical Panda Express meal: Kung Pao craven, orange craven, grub mein and steamed vegetables

• China Coast—closed in 1995; owned by General Mills Corporation, formerly 52 locations throughout the Usa
• Chinese Gourmet Limited—throughout the United States
• Leeann Mentum—Minnesota and N Dakota; owned at one fourth dimension by General Mills Corp.^[59]
• Manchu Wok—throughout the U.s.a. and Canada, too every bit Guam, Korea and Japan
• Panda Express—throughout the United States, with some locations in Mexico^[sixty]
• Pei Wei Asian Diner—throughout the United states; formerly a subsidiary of P.F. Chang'due south
• P. F. Chang's China Bistro—throughout the United States; featuring California-Chinese fusion cuisine
• Choice Up Stix—California, Arizona, and Nevada
• Stir Crazy—Illinois, Missouri, Wisconsin, Minnesota, New York, Florida, Indiana, Texas, and Ohio

Pop culture [edit]

Many American films (for instance:The Godfather; Ghostbusters; Crossing Delancey; Paid in Full; Within Out) involve scenes where Chinese take-out food is eaten from oyster pails, a "consequent choice of cuisine in all these cases, still, might just be an indicator of its popularity". A running gag in Dallas is Cliff Barnes' fondness for inexpensive Chinese have-out food, as opposed to nemesis J. R. Ewing frequenting fine restaurants.^[61]

Amidst the numerous American television serial and films that feature Chinese restaurants as a setting include Seinfeld (particularly the episode The Chinese Restaurant), Year of the Dragon, Lethal Weapon 4, Mickey Bluish Eyes, Blitz Hour 2, and Men in Black three.^{[62] [63]} In most cases it is not an actual eating house simply a movie set that typifies the stereotypical American Chinese eatery, featuring "newspaper lanterns and intricate woodwork", with "numerous fish tanks and detailed [red] wallpaper [with golden designs]" and "golden dragons", plus "hanging ducks in the window".^{[62] [63]}

Run across besides [edit]

• Fusion cuisine
• Canadian Chinese cuisine
• Australian Chinese cuisine
• Chinese bakery products
• Chinese cuisine
• American cuisine
• British Chinese cuisine
• Fortune Cookie
• List of Chinese restaurants
• Oyster pail

Notes [edit]

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2. ^ Ch Six, "The Globalization of Chinese Food: The Early Stages", in J. A. G. Roberts. China to Chinatown: Chinese Nutrient in the West (London: Reaktion, 2002) ISBN 1-86189-133-4.
3. ^ Liu, Yinghua; Jang, SooCheong (Shawn) (September 1, 2009). "Perceptions of Chinese restaurants in the U.Southward.: What affects client satisfaction and behavioral intentions?". International Periodical of Hospitality Management. 28 (3): 338–348. doi:10.1016/j.ijhm.2008.10.008.
4. ^ Smith, Peter. "Was Chop Suey the Greatest Culinary Joke Ever Played?". Smithsonian Magazine. Smithsonian Mag. Retrieved September 12, 2021.
5. ^ Liu, Haiming (2015). From Canton Restaurant to Panda Express: A History of Chinese Food in the United states of america (First ed.). New Bailiwick of jersey: Rutgers Academy Printing. p. viii. ISBN978-0-8135-7477-6. JSTOR j.ctt16nzfbd. Retrieved September 12, 2021.
6. ^ Chen, Yong (2017). "The Rise of Chinese Food in the Us". Oxford Research Encyclopedia of American History. Oxford Enquiry Encyclopedia of American History. Oxford Research Encyclopedia. doi:ten.1093/acrefore/9780199329175.013.273. ISBN978-0-xix-932917-5 . Retrieved September 12, 2021.
7. ^ Smith, Andrew F. (October 1, 2009). Eating history: 30 turning points in the making of American cuisine. Columbia Academy Press. p. 47. ISBN978-0-231-14092-8 . Retrieved June 22, 2011.
8. ^ Godoy, Maria (February 23, 2016). "Lo Mein Loophole: How U.S. Immigration Constabulary Fueled A Chinese Eating place Blast". NPR . Retrieved February 23, 2016.
9. ^ Passy, Charles (August 26, 2015). "Come across the Pilot Who Doubles as Block Isle'southward Chinese-Food Delivery Guy". The Wall Street Periodical. pp. A1. Retrieved August 26, 2015.
10. ^ Andrew Coe Chop Suey: A Cultural History of Chinese Food in the United States (New York: Oxford Academy Press, 2009).
11. ^ ^{a b} Hayford (2011), p. 11-12.
12. ^ China to Chinatown. University of Chicago Press . Retrieved December 10, 2015.
13. ^ ^{a b c d} Pio Kuo, Chunghao. "Taiwanese Immigrants Spark a Gold Historic period for Chinese Nutrient". www.nyfoodstory.com. NY Food Story. Retrieved April 29, 2020.
14. ^ "Chinese Immigrants Chase Opportunity in America". NPR Morning Edition. November 19, 2007. Retrieved July 9, 2011.
15. ^ Mindlin, Alex (December 12, 2004). "The Kings of Sweet and Sour". The New York Times. Archived from the original on September 28, 2017. Retrieved Jan 2, 2020.
16. ^ "Sweet & Sour: A Look at the History of Chinese Food in the United States". Smithsonian Asian Pacific American Middle. Smithsonian National Museum of American History. Archived from the original on April 14, 2013. Retrieved March 20, 2013.
17. ^ Kohnhorst, Adam (June 25, 2020). "The Legend of American Chinese Food: eight Dishes and Their Authentic Counterparts". RADII | Stories from the center of Communist china's youth civilisation . Retrieved January 29, 2022.
18. ^ Hom (1997).
19. ^ Solomon, Charmaine (Apr 15, 2006). The Complete Asian Cookbook. p. 281. ISBN9780804837576.
20. ^ Parkinson, Rhonda. "Regional Chinese Cuisine". Virtually.com. Archived from the original on February 17, 2007. Retrieved July 8, 2014.
21. ^ Ashe, Stephanie. "The 9 biggest differences between Chinese and American Diets". Insider.
22. ^ ^{a b c} Zenouzi, Darian (March 27, 2018). "American Chinese Food vs Chinese Chinese Food". The Odyssey Online . Retrieved January 29, 2022.
23. ^ Chen, Yong (2017). "The Rising of Chinese Nutrient in the The states". Oxford Research Encyclopedia of American History. Oxford Research Encyclopedia of American History. Oxford Research Encyclopedia. ISBN978-0-nineteen-932917-5.
24. ^ "Ming.com". Ming.com . Retrieved April 1, 2021.
25. ^ "Chef Ming Tsai wants you lot to have a Chinese friend". CNN. January 19, 2011. Retrieved on January 19, 2011.
26. ^ Jung (2010), p. 197 etc..
27. ^ New University (June 2, 2008). "History and Culture: Chinese Food". New University. Retrieved April 16, 2018.
28. ^ "Beef and Broccoli | Can You lot Stay For Dinner?". Canyoustayfordinner.com. June thirty, 2010. Retrieved April 16, 2018.
29. ^ "The Best Easy Beef And Broccoli Stir-Fry Recipe - Food.com - 99476". Archived from the original on September 10, 2012.
30. ^ "Solving a Riddle Wrapped in a Mystery Inside a Cookie". The New York Times. January 16, 2008.
31. ^ Fried Wonton, About.com
32. ^ Fried Wontons Recipe, BlogChef.internet
33. ^ Fried Wontons Recipe, ThaiTable.com
34. ^ Fried Wontons (Zhá Yúntūn), Chow.com
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References and further reading [edit]

Studies [edit]

• Chen, Yong (2014). Chop Suey, USA: The Story of Chinese Food in America . New York: Columbia University Printing. ISBN9780231168922.
• Coe, Andrew (2009). Chop Suey: A Cultural History of Chinese Nutrient in the U.s.. New York: Oxford University Press. ISBN9780195331073.
• Hayford, Charles (2011). "Who's Afraid of Chop Suey?" (PDF). Pedagogy About Asia. xvi (three): 7–12. Archived from the original (PDF) on June 17, 2012. Gratuitous download:
• Jung, John (2010). Sweet and Sour: Life in Chinese Family unit Restaurants. Cypress, CA: Yin and Yang Press. ISBN9780615345451.
• Lee, Jennifer 8. (2008). The Fortune Cookie Chronicles: Adventures in the World of Chinese Nutrient. New York: Twelve. ISBN9780446580076.
• Roberts, J. A. G. (2002). People's republic of china to Chinatown: Chinese Food in the West. London: Reaktion. ISBN1861891334.
• Wu, David Y. H.; Cheung, Sidney C. H. (2002). The Globalization of Chinese Food. Richmond, Surrey: Curzon. ISBN0700714030.

Cookbooks [edit]

• Sara Bosse, Onoto Watanna, with an Introduction by Jacqueline One thousand. Newman. Chinese-Japanese Melt Volume. (1914; reprinted, Bedford, MA: Applewood Books, 2006). ISBN i-55709-371-7. ISBN 978-1-55709-371-4.
• Hom, Ken (1997). Easy Family Recipes from a Chinese American Childhood. New York: Knopf. ISBN0-394-58758-8.
• Eileen Yin-Fei Lo and Alexandra Grablewski. The Chinese Kitchen: Recipes, Techniques and Ingredients, History, and Memories from America'south Leading Authority on Chinese Cooking. (New York: William Morrow, 1999). ISBN 0-688-15826-ix.

External links [edit]

• "Chinese food in America History" (The Food Timeline) The Food Timeline: history notes--restaurants, chefs & foodservice
• Imogen Lim Eatery Carte du jour Collection: American menus. Vancouver Island Academy Library.

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Source: https://en.wikipedia.org/wiki/American_Chinese_cuisine

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