American Chinese cuisine
American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
History[edit | edit source]
American Chinese cuisine was first developed in the 19th century by Chinese immigrants who adapted traditional Chinese recipes to appeal to the tastes of their American customers. This cuisine has since become a staple in the U.S., with a significant number of Chinese restaurants found across the country.
Characteristics[edit | edit source]
American Chinese cuisine often includes ingredients not native to and very rarely used in China. A major characteristic is the use of ingredients common in the U.S. but not traditionally used in Chinese cooking such as broccoli and carrot in stir fry dishes. American Chinese dishes often have more sugar, and less spice and flavor compared to traditional Chinese dishes.
Popular Dishes[edit | edit source]
Some of the most popular American Chinese dishes include General Tso's Chicken, Sweet and Sour Pork, and Fortune Cookies. These dishes are often served with white rice or fried rice.
See Also[edit | edit source]
References[edit | edit source]
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