American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. This type of cooking typically caters to Western tastes, and differs significantly from the cuisine of China. Some restaurants advertise their status by writing "Western food" on their signs^{[citation needed]} in Chinese or by using the term Chinese American in their signage. It alerts those who seek more traditional dishes, while still attracting those who are either unable to read Chinese or are looking for westernized fare. Canadian Chinese cuisine is quite similar to American Chinese cuisine. The History of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: 徽菜) is one of the Eight Culinary Traditions of China. ... Cantonese (Yue) cuisine originates from Guangdong Province in southern China, or more precisely, the area around Canton (Guangzhou). ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... This page meets Wikipedias criteria for speedy deletion. ... Cuisine of Shandong. ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (麻辣), because of the common ingredient Sichuan peppercorn (花椒). Although the region Sichuan is now romanized as Sichuan, the cuisine is... One of the major eight schools of cooking in China, Zhejiang cuisine offers combined flavors of Hangzhou, Ningbo and Wenzhou. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcài; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine. ... Buddhist cuisine is a kind of cuisine mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (潮州菜; pinyin: Cháozhōu cài) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... Huaiyang cuisine is one the Cuisine of China. ... Due to the majority Muslim population in western China, many Chinese restaurants cater to Muslims or cater to the general public but are run by Muslims. ... Northeastern Chinese cuisine (东北菜; pinyin: dōngbÄ›i cài), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... Shanghai cuisine, known as Hu cai (滬菜 in pinyin: hù cài) among the Chinese, is one of the most popular and celebrated cuisines in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... Several Taiwanese snacks bought from food stalls at the Shilin Night Market, Taipei. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. ... Chifa is the name given to Peruvian-Cantonese cuisine. ... There are many types of foods in the Philippines because of inhabitants residing in the country. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to South Asian tastes. ... Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. ... Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... Korean Chinese cuisine is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ... Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. ... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... A typical restaurant in uptown Manhattan A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. ... This article or section does not cite any references or sources. ... This article or section does not cite any references or sources. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ...

History

In the 19th century, Chinese restaurateurs developed American Chinese cuisine when they modified their food for American tastes. First catering to railroad workers, they opened restaurants in towns where Chinese food was completely unknown. These restaurant workers adapted to using local ingredients and catered to their customer's tastes. Dishes on the menu were often given numbers, and often a roll and butter was offered on the side. This is the top-level page of WikiProject trains Rail tracks Rail transport refers to the land transport of passengers and goods along railways or railroads. ...

In the process, chefs would invent numerous dishes such as chop suey and General Tso's Chicken. As a result, they developed a style of Chinese food not found in China. Restaurants (along with Chinese laundries which have since all but vanished) provided an ethnic niche for small businesses at a time when Chinese were often excluded from most jobs in the wage economy by discrimination or lack of language fluency. Wages tend to be low, and hours long as much of the labor is provided by immigrants or family members, but part of the attraction of Chinese restaurants is the quality and low cost of the food. In modern times, some Asian professionals invest their savings into running restaurants. To meet Wikipedias quality standards, this article or section may require cleanup. ... Typical General Tsos Chicken General Tsos chicken (左公雞, Hanyu Pinyin Zuǒ gōng jī; or 左宗棠雞, Zuǒ Zōng Táng jī in Mandarin Chinese) is a sweet and spicy deep-fried Hunan Chinese dish that is popularly served in American and Canadian Chinese restaurants. ...

Traditional "chop suey houses" catering primarily to non-Asian customers have become increasingly rare. More recent Chinese immigrants, who often prefer more native cuisine, run most contemporary Chinese restaurants in the United States, and American tastes have changed accordingly.

Types of restaurants

Currently there are three types of American Chinese restaurants that exist in most areas.

• Sit-down dining: These are restaurants that cater to customers who sit down in a dining room and order from a menu. They tend to serve more traditional dishes. Most of the lower-end restaurants have been replaced by buffets.

• Take-out: These restaurants cater primarily to call-in and take-out orders. They sometimes feature small dining rooms. These restaurants serve the traditional American Chinese dishes seen in this article. Nearly all of them feature deliveries to customers' homes. The folding waxed cardboard take out box has become a fixture of American culture along with the pizza box.

• Buffets. These restaurants have increased in popularity in recent years. They are far from native Chinese cuisines and often advertise as Chinese-American or Chinese-Seafood. Most feature the dishes seen here and even more Americanized dishes along with anything else cheaply prepared that can do well on a heated buffet. Pizza, french fries, chicken nuggets, pre-packaged sushi and even a dessert bar with soft-serve ice cream are common at these buffets. Some buffets also feature "Mongolian barbecue," actually a twentieth century Taiwanese development with little in common with barbecue in Mongolia, which includes various uncooked meats and vegetables chosen by the diners and cooked by a chef over a large flat circular iron.

Toms Restaurant, a restaurant in New York made familiar by Suzanne Vega and the television sitcom Seinfeld A restaurant is an establishment that serves prepared food and beverages to order, to be consumed on the premises. ... Take-out, carry-out ( in American English ) or take-away ( in British English ) is food purchased at a restaurant but eaten elsewhere. ... A Chinese buffet restaurant in the U.S. A buffet is a meal serving system where patrons serve themselves. ... For other uses, see Pizza (disambiguation). ... French fried potatoes, commonly known as French fries or fries (North America) or chips (United Kingdom, Republic of Ireland and Commonwealth) are pieces of potato that have been chopped into batons and deep fried. ... A chicken nugget is a piece of chicken, either whole or composed from a paste of finely minced meat, which is then coated in batter or breadcrumbs before being cooked. ... Front row, left to right: uramaki roll, inarizushi, and nigiri (two kinds). ... This article or section does not cite its references or sources. ... Mongolian barbecue (Chinese: ; Pinyin: ) is a restaurant style of stir frying meats and vegetables over a large, round, solid iron griddle that is as large as 2. ... This article is about the history, geography, and people of the island known as Taiwan. ... Barbecue has many regional variations, based on several factors: the type of meat used the sauce or other flavoring added to the meat when the flavoring is added during preparation the role that smoke plays in preparation the equipment and fuel used to cook the meat how much time is...

Differences from native Chinese cuisines

American Chinese food typically treats vegetables as garnish while cuisines of China emphasize vegetables. This can be seen in the use of carrots and tomatoes. Native Chinese cuisine makes frequent use of Asian leafy vegetables like bok choy and gai-lan and puts a greater emphasis on fresh meat and live seafood. As a result, American Chinese food is usually less pungent than authentic cuisine. A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... A garnish is a substance used primarily as an embellishment or decoration to a prepared food or drink item. ... Binomial name Daucus carota L. Percentages are relative to US recommendations for adults. ... Binomial name Solanum lycopersicum L. Percentages are relative to US recommendations for adults. ... Chinese cabbage Swiss chard Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Trinomial name Brassica campestris L. pekinensis Bok choy (Brassica campestris, Chinese 白菜 báicài) is an Asian relative of the common cabbage. ... Cultivar Group Brassica oleracea Alboglabra Group Kai-lan (Chinese 芥蘭 trad. ... Spaghetti with seafood (Spaghetti allo scoglio). ...

A Chinese buffet restaurant in the U.S.

American Chinese food tends to be cooked very quickly with lots of oil and salt. Many dishes are quickly and easily prepared, and require inexpensive ingredients. Stir-frying, pan-frying, and deep-frying tend to be the most common cooking techniques which are all easily done using a wok. The food also has a reputation for high levels of MSG to enhance the flavor. The symptoms of MSG sensitivity have been dubbed "Chinese restaurant syndrome" or "Chinese food syndrome." Since belief that MSG is harmful to some people is a popular conception, market forces and customer demand have encouraged many restaurants to offer "MSG Free" or "No MSG" menus. Photo by Spencer195. ... Photo by Spencer195. ... A Chinese buffet restaurant in the U.S. A buffet (buh-FAY or /bə.ˈfei/) is a meal-serving system where patrons serve themselves. ... Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, to cover the food to be cooked only half way. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ... This article is about monosodium glutamate as a food additive. ...

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 delicacies like liver or chicken feet that might deter Western customers. The liver is an organ present in vertebrates and some other animals. ... A plate of chicken feet in sauce Chicken feet are a part of chicken that is eaten in Chinese and South African cuisine. ...

American Chinese dishes

Dishes that often appear on American Chinese menus include:

• General Tso's Chicken - dark-meat tidbits of chicken that are deep-fried and seasoned with ginger, garlic, sesame oil, scallions, and hot chili peppers, and often served with steamed broccoli
• Sesame Chicken - deep fried, normally dark meat chicken with a sweet, mildly spicy sauce.
• Chinese chicken salad — Salad, in the form of uncooked leafy greens, does not exist in traditional Chinese cuisine for sanitary reasons, since manure and human feces were China's primary fertilizer through most of its history.^{[citation needed]} It usually contains crispy noodle (fried wonton skin) and sesame dressing. Some restaurants serve the salad with mandarin orange.
• Chop suey — connotes "leftovers" in Chinese. It is usually a mix of vegetables and meat in a brown sauce.
• Chow mein — literally means 'stir-fried noodles.' Chow mein consists of fried noodles with bits of meat and vegetables. It can come with chicken, beef, pork or shrimp.
• Chow mein sandwich — Sandwich of chow mein and gravy.
• Crab rangoon — Fried wonton skins stuffed with artificial crab meat (surimi) and cream cheese. Rangoon is the name of the former capital of Burma.
• Fortune cookie — Invented at the Japanese Tea Garden restaurant in San Francisco, fortune cookies became sweetened and found their way to American Chinese restaurants. Fortune cookies have become so popular that even some authentic Chinese restaurants serve them at the end of the meal and may feature Chinese translations of the English fortunes.
• Mongolian beef - Usually beef stir-fried with scallions, often served in a brown sauce.
• Chicken fingers - Boneless thick strips of normally white meat chicken, put in a batter and deep fried.

Typical General Tsos Chicken General Tsos chicken (左公雞, Hanyu Pinyin Zuǒ gōng jī; or 左宗棠雞, Zuǒ Zōng Táng jī in Mandarin Chinese) is a sweet and spicy deep-fried Hunan Chinese dish that is popularly served in American and Canadian Chinese restaurants. ... Sesame Chicken is a Chinese American dish popular in American Chinese take-out and buffet restaurants. ... Chinese chicken salad, as its name suggests, is a salad with chicken, popular in the United States. ... Salad Platter Salad is a term applied broadly to many food preparations that are a mixture of chopped or sliced ingredients. ... Animal manure is often a mixture of animals feces and bedding straw, as in this example from a stable. ... Feces, faeces, or fæces (see spelling differences) In humans, defecation may occur (depending on the individual and the circumstances) from once every two or three days to several times a day. ... Spreading manure, an organic fertilizer Fertilizers (British English fertilisers) are compounds given to plants to promote growth; they are usually applied either via the soil, for uptake by plant roots, or by foliar feeding, for uptake through leaves. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... A bottle of brown sauce, as defined by British cuisine Brown sauce can refer to one of two different sauces: In French cuisine and other cuisines based on it, it generally refers to a meat stock-based gravy-like sauce. ... Take-out chicken chow mein from an American Chinese restaurant Chow mein is a stir-fried dish in American Chinese cuisine, consisting of noodles, meat, and cabbage and other vegetables. ... A cook making hand-pulled noodles. ... Originating in Fall River, Massachusetts in 1930s or 1940s, the chow mein sandwich [1], typically consists of a hamburger style bun with a brown gravy based chow mein mixture placed between and served hot, is popular on Chinese restaurant menus throughout southeastern Massachusetts and parts of neighboring Rhode... Crab rangoon are deep-fried dumplings served in American Chinese restaurants, stuffed with a combination of cream cheese and imitation crab meat. ... A Cantonese style shrimp wonton Wontons (Traditional Chinese: ; Simplified Chinese: details), also written as wantan, wanton, wuntun, are a type of dumpling common in Chinese cuisine. ... Superfamilies Dromiacea Homolodromioidea Dromioidea Homoloidea Eubrachyura Raninoidea Cyclodorippoidea Dorippoidea Calappoidea Leucosioidea Majoidea Hymenosomatoidea Parthenopoidea Retroplumoidea Cancroidea Portunoidea Bythograeoidea Xanthoidea Bellioidea Potamoidea Pseudothelphusoidea Gecarcinucoidea Cryptochiroidea Pinnotheroidea * Ocypodoidea * Grapsoidea * An asterisk (*) marks the crabs included in the clade Thoracotremata. ... [[[[[[ == Foods made from surimi: artificial shrimp and crab legs Surimi (Chinese: ; pinyin: ; literally fish puree/slurry, Japanese: 擂り身, lit. ... Country of origin United States Region, town Chester, New York Source of milk Cow Pasteurised Texture Soft Aging time none Certification Cream cheese is a soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH... Yangon (Burmese: , population 5,000,000(nearly) (2007 census), formerly Rangoon, is the largest city and former capital of Myanmar (previously known as Burma). ... This article is about the cookie associated with Chinese American restaurants. ... This page is a candidate for speedy deletion. ... This article or section does not cite its references or sources. ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... A plate of chicken fingers and french fries Chicken Fingers (also called Chicken Tenders or Chicken Strips) are a style of fried chicken that do not include any bones or skin. ... This article or section does not adequately cite its references or sources. ...

Americanized versions of native Chinese dishes

• Batter-fried meat — Meat that has been deep fried in bread or flour, such as sesame chicken, lemon chicken, orange chicken, sweet and sour pork, and General Tso's chicken, is often heavily emphasized in American-style Chinese dishes. Battered meat occasionally appears in Hunanese dishes, but it generally uses lighter sauces with less sugar and corn syrup.
  • The chicken ball uses a large amount of leavening and flour in its preparation and battering process which causes them to be more similar to doughy "hush puppies" than actual batter-fried meat.
• Egg drop soup- A soup of chicken broth with scrambled egg ribbons. Often served with fried noodles.
• Egg foo young, also known as egg foo yung or egg foo yaung. This is a Chinese-style omelet with vegetables and meat. Usually served with a brown sauce.
• Egg roll - While native Chinese spring rolls have a thin crispy skin with mushrooms, bamboo, and other vegetables inside, the Americanized version uses a thick, fried skin stuffed with cabbage and usually bits of meat or seafood (such as pork or shrimp). In other areas, bean sprouts form the basis of most of the filling.
• Fried rice — Fried rice dishes are popular offerings in American Chinese food due to the speed and ease of preparation and their appeal to American tastes. Fried rice is generally prepared with rice cooled overnight, allowing restaurants to put unserved leftover rice to good use.
• Kung Pao chicken - The authentic Sichuan dish is very spicy, so the American versions tend to be less so.
• Lo mein — The term means "stirred noodles"; these noodles are frequently made with eggs and flour, making them chewier than simply using water. Thick, spaghetti shaped noodles are pan fried with vegetables and meat. Sometimes this dish is referred to as "chow mein" (which literally means "fried noodles" in Cantonese) in restaurants outside of the New York metropolitan area.
• Moo shu pork — The native Chinese version uses more typically Chinese ingredients (including wood ear fungi and daylily buds) and thin 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 US, but not so popular in China.
• Wonton soup — In most American Chinese restaurants, only wonton dumplings in broth are served, while native Chinese versions may come with noodles. The true Cantonese Wonton Soup is a full meal in itself consisting of thin egg noodles and typically 5 pork and prawn wontons in a pork or chicken soup broth or noodle broth.
• Chicken cashew - see Regional variations.
• Beef with broccoli - This dish exists in native Chinese form, but using kai-lan (Chinese broccoli) rather than Western broccoli. Occasionally broccoli is also referred to as kai-lan (in Cantonese) for a lack of alternative word. Among Chinese speakers, however, it is typically understood that one is referring to the leafy vegetable unless otherwise specified. This is also the case with the words for carrot (luobo) and onion (cong). Luobo, in Chinese, refers to the daikon, a pungent white radish. The orange western carrot is known in some areas of China as "foreign luobo" (or more properly hu luobo, hu being an archaic term for "foreign"). When the word for onion, cong, is used, it is understood that one is referring to "green onions" (otherwise known to Westerners as scallions or spring onions). The many-layered onion common to Westerners is called yang cong. This translates as "western onion". These names make it evident that the Western broccoli, carrot, and onion are not indigenous to China and therefore are less common in the cuisines of China. Hence, if a dish contains significant amounts of any of these ingredients, it has most likely been Westernized.

The tomato, being a New World plant, is also fairly new to China and Chinese cuisine. Tomato-based sauces can be found in some American Chinese dishes such as the popular "beef and tomato." Sesame Chicken is a Chinese American dish popular in American Chinese take-out and buffet restaurants. ... Lemon Chicken is a pseudo-Chinese American dish. ... Orange chicken (陳皮鶺) is a Sichuanese dish. ... Sweet & Sour Pork (咕老肉, pinyin: gÇ”lÇŽoròu) is a Chinese dish that is particularly popular in American Chinese cuisine. ... Typical General Tsos Chicken General Tsos chicken (左公雞, Hanyu Pinyin ZuÇ’ gōng jÄ«; or 左宗棠雞, ZuÇ’ Zōng Táng jÄ« in Mandarin Chinese) is a sweet and spicy deep-fried Hunan Chinese dish that is popularly served in American and Canadian Chinese restaurants. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... Hushpuppies or Hush puppies are small cornmeal pastries that are deep fried in a circular or oblong shape. ... A bowl of egg drop soup Egg drop soup (or egg flower soup) is a Chinese soup of beaten eggs, chicken broth, and boiled water. ... Egg fooyung, or egg furong (Chinese: 芙蓉蛋; pinyin: fúróng dàn; Cantonese: fu4 yung4 daan2; literally hibiscus egg) is a dish in American Chinese cuisine that is commonly served in Westernized Chinese restaurants. ... This article or section does not cite any references or sources. ... A partitioned Taiwanese spring roll (潤餅) whose wheat-based wrapper is unfried. ... Sprouting is the practice of soaking then draining and leaving seeds until they germinate and begin to sprout. ... Fried rice (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ) is a popular component of Chinese cuisine and, by extension, various other forms of Asian cuisine. ... Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. ...   (Chinese: ; pinyin: ; Wade-Giles: SzÅ­4-chuan1; Postal map spelling: Szechwan and Szechuan) is a province in the central-western China with its capital at Chengdu. ... Lo mein (Traditional Chinese: ; pinyin: lāo miàn) is a Chinese dish based on stir-fried wheat noodles. ... Moo shu pork (木须肉; pinyin: mù xÅ« ròu) is a pseudo-Chinese dish served primarily in Chinese restaurants in the United States. ... Wood ear can refer to two different closely related species of edible fungus used primarily in Asian cuisine: Auricularia auricula-judae Cloud ear fungus This is a disambiguation page—a list of articles associated with the same title. ... Species See text. ... A shrimp wonton in Cantonese style Wonton (雲吞 or 餛飩;Cantonese IPA: ) (also written wantan, wanton and numerous other variations) are a type of dumpling common in Chinese cuisine. ... Cashew chicken is a simple Chinese-American fusion dish that combines chicken (fried or stir-fried, depending on the variation), cashews, and a thick oyster sauce. ... Cultivar Group Brassica oleracea Alboglabra Group Kai-lan (Simplified Chinese: 芥兰; Traditional Chinese: 芥蘭; Hanyu Pinyin: , lit. ... Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). ... Binomial name Daucus carota L. Percentages are relative to US recommendations for adults. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Binomial name Solanum lycopersicum L. Percentages are relative to US recommendations for adults. ... Frontispiece of Peter Martyr dAnghieras De orbe novo (On the New World). Carte dAmérique, Guillaume Delisle, 1722. ...

Traditional take-out dishes

Most American Chinese restaurants get their supplies from a few companies leading to a similarity in the menus of separate restaurants. While sit-down and Buffet restaurants are more varied, most menus have the following sections:

• Appetizers- usually including ribs, Teriyaki chicken, Pu pu platter, and egg rolls. Typically dishes that are not soup and are not served with rice.
• prawn crackers
• Soups- including egg drop and hot and sour.
• Fried Rice, Chow Mein, Chop Suey, Lo Mein, Egg Foo Young, Mu Shu and Sweet and Sour- These dishes are served with rice, typically by the pint or quart. They are normally divided into vegetable, roast pork, chicken, beef, shrimp, occasionally lobster, and 'house special' or "combination" usually the first four ingredients together.
• Roast or B.B.Q. Pork- Usually the smallest section (due to pork being less popular than beef and chicken today), mostly "with" dishes (Roast pork with mushrooms et al.)
• Chicken-Moo Goo Gai Pan, Kung Po, and most of the "with" dishes (Such as chicken with cashew nuts or water chestnuts)
• Beef- Beef with Broccoli, Pepper Steak, and "with " dishes
• Seafood- Basically shrimp with the occasional scallop or lobster dish.
• Special Diet Plates and Vegetable and Tofu- Vegetarian and low calorie dishes
• Combination platters- More expensive than the previous dishes, these come with fried rice and usually an egg roll. Usually you'll find General Tso's and Sesame chicken here plus the most popular of the other dishes.
• Chef's Specialties- the most expensive dishes, if the restaurant has pictures of food, it is usually these meals. Big meals with white rice that normally include multiple meats and vegetables.

The back of the menu often has Lunch Specials which are normally a smaller version of the combination platters offered only at lunch for less money. A pu pu platter A pu pu platter (also pu-pu platter, pupu platter; traditional Chinese: 寶寶盤; simplified Chinese: 宝宝盘; pinyin: bǎo bǎo pán, bao3 bao3 pan2), as found in American Chinese cuisine, is a tray consisting of an assortment of small meat and seafood appetizers. ... Freshly made prawn crackers A prawn cracker, also called a shrimp chip, shrimp cracker or similar combination, is a cracker made mostly from shrimp and flour, usually tapioca or potato flour. ... Fish heads in hot sour soup Hot and sour soup can refer to soups from three Asian culinary traditions: // Hot and sour soup (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), a Chinese soup claimed variously by Mandarin and Sichuan cuisines as a regional dish. ...

Regional variations on American Chinese cuisine

San Francisco

Since the early 1990s, many American Chinese restaurants influenced by the cuisine of California have opened in San Francisco and the Bay Area. The trademark dishes of American Chinese cuisine remain on the menu, but there is more emphasis on fresh vegetables, and the selection is vegetarian-friendly. See California Cuisine for the style of cuisine identified with some famous Californian chefs. ... This page is a candidate for speedy deletion. ... USGS satellite photo of the San Francisco Bay Area. ...

This new cuisine has exotic ingredients like mangos and portobello mushrooms. Brown rice is often offered as an optional alternative to white rice. Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... It has been suggested that this article or section be merged into Button mushroom. ... Percentages are relative to US recommendations for adults. ... White rice is the common term for milled rice which has had its husk, bran, and germ removed. ...

Some restaurants substitute grilled wheat flour tortillas for the rice pancakes in mu shu dishes. This occurs even in some restaurant that would not otherwise be identified as California Chinese, both the more Americanized places and the more authentic places. There is a Mexican bakery that sells some restaurants thinner torillas made for use with mu shu. Mu shu purists do not always react positively to this trend. [1]

In addition, many restaurants serving more native-style Chinese cuisines exist, due to the high numbers and proportion of ethnic Chinese in San Francisco and the Bay Area. Restaurants specializing in Cantonese, Szechuan, Hunan, Mandarin, Taiwanese, and Hong Kong traditions are widely available, as are more specialized restaurants such as seafood restaurants, Hong Kong-style diners and cafes (also known as Cha chaan teng (茶餐廳)), 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 not widely available in San Francisco, and the city's chow mein is different from Midwestern chow mein. This article or section is in need of attention from an expert on the subject. ... The cha chaan teng ( tea restaurant) is a kind of restaurant commonly found in Hong Kong, famous for its eclectic menus which include a lot of localised non-Chinese dishes. ... Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term... Raw meats ready to be cooked. ... Pearl milk tea Bubble tea, pearl milk tea (Chinese: 珍珠奶茶; pinyin: zhēnzhū nǎichá), or boba milk tea (波霸奶茶; bōbà nǎichá) is a tea beverage mixture with milk. ... Cantonese people classified roasted or barbequed foods as Siu mei (燒味), lit. ... Buddhist cuisine is known as 齋菜 (pinyin: zhāi ca ) among Chinese. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... This page is a candidate for speedy deletion. ...

Authentic restaurants with Chinese-language menus may offer 黃毛雞 (Cantonese Yale: wòhng mouh gāai, Pinyin: huángmáo jī, literally yellow-feather chicken), essentially a free-range chicken, as opposed to typical American mass-farmed chicken. Yellow-hair chicken is valued for its flavor, but needs to be cooked properly to be tender due to its lower fat and higher muscle content. This dish usually does not appear on the English-language menu. The Yale romanizations are four systems created during World War II for use by United States military personnel. ... Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ... Free range is a method of farming husbandry where the animals are permitted to roam freely instead of being contained in small sheds. ...

Dau Miu (Chinese: 豆苗; Pinyin: dòumiáo), literally Bean Grass but actually snow pea vines, is a Chinese vegetable that has become popular since the early 1990s, and now not only appears on English-language menus, usually as "pea shoots", but is often served by upscale non-Asian restaurants as well. Originally it was only available during a few months of the year, but it is now grown in greenhouses and is available year-round. Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ...

Hawaii

Hawaiian-Chinese food developed a bit differently from the continental United States. Owing to the diversity of 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 different culinary traditions. Some Chinese dishes are typically served as part of plate lunches in Hawaii. The names of foods are different as well, such as Manapua, from Hawaiian meaning "chewed up pork" for dim sum bao, though the meat is not necessarily pork. Chinese food in Hawaii is also noted for its use of SPAM, much to the puzzlement of outsiders. The Chinese in Hawaii constitute about 4. ... SPAM musubi is a Hawaiian staple that illustrates her diverse heritage Modern Hawaiian cuisine is a fusion of many cuisines brought by multi-ethnic immigrants to the islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, and including food sources from plants and animals imported for Hawaiian... Fusion cuisine combines elements of various culinary traditions whilst not fitting specifically into any. ... Plate Lunch (Hawaiian: pa mea ai) is a vaguely pan-Asian menu item that is part of local culture in Hawaii. ... Manapua is an Hawaiian slang for the Chinese food cha siu bau (pork-filled bun). ... This article is about the canned meat product. ...

American Chinese fast food chains

• Asian Chao
• Leeann Chin — Locations in Minnesota and Wisconsin
• Magic Wok — Locations in the Toledo, Ohio, area.
• Wok n Roll — Locations in the New Jersey, New York, Indiana, and UK.
• Manchu Wok — Locations nationwide in the USA and Canada, as well as in Guam, Korea, and Japan.
• Mark Pi's Express — Located in Arizona, Indiana, Kentucky, Missouri, Nevada, and Ohio. Now popularizing American Chinese in New Delhi, India.
• Mr. Chau's Chinese Fast Food — Locations in the San Francisco Bay Area and Silicon Valley.
• Panda Express — Nationwide in the USA.
• Pei Wei Asian Diner — West and Southwest US — From the creators of P.F. Chang's.
• P.F. Chang's China Bistro Nationwide, highly Westernized food (not fast food).
• Pick Up Stix — Located throughout California, Arizona, and Nevada.
• Tasty Goody — Locations in Southern California.

USGS satellite photo of the San Francisco Bay Area. ... A view of downtown San Jose, the self-proclaimed Capital of Silicon Valley. ... Panda Express logo Exterior view of a typical Panda Express restaurant. ... P.F. Changs China Bistro, Inc. ... P.F. Changs China Bistro, Inc. ...

See also

• Chinese cuisine
• American cuisine
• Canadian Chinese cuisine
• Oyster pail
• Fortune Cookie

This article or section does not cite any references or sources. ... The Cuisine of the United States is characterized by the broad diversity of the possible foods, but more importantly the willingness of the country as a whole to integrate widely divergent foods. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... The oyster pail (more familiarly Chinese food pail, ...box, ...container) is a folded paperboard container, usually with a wire handle, serving as a portable container for hot or cold prepared food, and most often used to bring home take-out food from a restaurant. ... This article is about the cookie associated with Chinese American restaurants. ...

External links

• Chinese Restaurant Project — Indigo Som's project to document Chinese-American restaurants
• Chinese Restaurants Chinese Restaurants in the U.S.
• Chinese and Chinatown Food Search thousand of Chinese Restaurants in U.S. and Canada.