American Chinese cuisine refers to the style of food served by certain Chinese The Culture of China is one of the world's oldest and most complex cultures. The area in which the culture is dominant covers a large geographical region in eastern Asia with customs and traditions varying greatly between towns, cities and provinces restaurants A restaurant prepares and serves food, drink and dessert to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models in the United States ^ b. English is the de facto language of American government and the sole language spoken at home by 80% of Americans age five and older. Spanish is the second most commonly spoken language. This type of cooking typically caters to Western The Western world, also known as the West and the Occident , is a term that can have multiple meanings depending on its context (e.g., the time period, the region or social situation). Accordingly, the basic definition of what constitutes "the West" varies, expanding and contracting over time, in relation to various historical tastes, and differs significantly from the cuisine of China Chinese Cuisine is a term for styles of food originating in the regions of China, many of which have become extremely popular in other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American.

History

In the nineteenth century, Chinese restaurateurs developed American Chinese cuisine when they modified their food to suit a more Western palate. First catering to railroad Rail transport is the means of conveyance of passengers and goods by way of wheeled vehicles running on rail tracks. In contrast to road transport, where vehicles merely run on a prepared surface, rail vehicles are also directionally guided by the tracks they run on. Track usually consists of steel rails installed on sleepers/ties and ballast, on workers, restaurants were established in towns where Chinese food was completely unknown. These restaurant workers adapted to using local ingredients and catered to their customers' tastes. Dishes on the menu were often given numbers, and often a roll and butter were offered on the side.

In the process, chefs invented dishes such as General Tso's Chicken. As a result, they developed a style of Chinese food not found in China. Restaurants (along with Chinese laundries) provided an ethnic niche for small businesses at a time when Chinese were excluded from most jobs in the wage economy by racial discrimination or lack of language fluency.

Types of restaurants

The majority of American Chinese restaurants fall into one of two primary categories^{[citation needed]}:

• Take-out Take-out or takeout , carry-out (in U.S. and Scottish English), take-away (in England, Australia, New Zealand, South Africa, Hong Kong and Ireland), parcel (in Pakistani English), or tapau (in Malaysian English and Singlish - from the Chinese "package it" 打包 da-bao), is food purchased at a restaurant for the purpose of being eaten: These restaurants, which cater primarily to call-in and take-out orders, serve as convenient outlets for traditional American Chinese dishes. A common feature is delivery to customers' homes, thus allowing the folded, waxed cardboard boxes (oyster pails The oyster pail, Chinese food box or Chinese takeout container is a folded paperboard container, traditionally with a wire handle , serving as a portable container for hot or cold prepared Chinese food, and most often used to bring home take-out food from a restaurant) that are commonly used to attain similar recognition as that of the pizza box.

• Buffets A buffet is a system of serving meals in which food is placed in a public area where the diners generally serve themselves. It is a popular method for feeding a large number of people with minimal staff. Buffets are offered at various places including hotels and many social events. Sideboards are also known as buffets as they may be used to offer: Buffet-style American Chinese restaurants, which have recently seen an increase in popularity, tend to serve a wide variety of food in buffet style; the authenticity of the food varies from outlet to outlet.
• Sit-downs: A more formal American Chinese restraunt that may feature either a Buffet or Take-out but which has a large dining room catering to sit in eaters

Differences from native Chinese cuisines

American Chinese food typically treats vegetables The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This usually means the leaf, stem, or root of a plant as garnish Garnish is a substance used as an embellishment or decoration on a prepared food dish or drink item. In some cases, it may give added or contrasting flavor, but a typical garnish is used to augment the visual impact of the plate, not just enhance the flavor. This is in contrast to a condiment which is primarily a flavor added to another food item while cuisines of China emphasize vegetables.^{[citation needed]} This can be seen in the use of carrots and tomatoes The tomato is a savory, typically red, edible fruit, as well as the plant which bears it. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates. Native Chinese cuisine makes frequent use of Asian leafy vegetables Leaf vegetables, also called potherbs, green vegetables, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods like bok choy Chinese cabbage , also known as snow cabbage, is a Chinese leaf vegetable often used in Chinese cuisine. The vegetable is related to the Western cabbage, and is of the same species as the common turnip. There are many variations on its name, spelling, and scientific classification and kai-lan Kai-lan, also known as Gai Lan, Chinese broccoli or Chinese kale, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. As the Alboglabra group of Brassica oleracea, kai-lan is of the same species of plant as broccoli and kale and puts a greater emphasis on fresh meat Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs. The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species raised and and seafood Seafood refers to any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfish . By extension, in North America although not generally in the United Kingdom, the term seafood is also applied to similar animals from fresh water and all edible aquatic animals are collectively^{[citation needed]}. As a result, American Chinese food is usually less pungent than authentic cuisine.

American Chinese food tends to be cooked very quickly with a great deal of oil and salt. Many dishes are quickly and easily prepared, and require inexpensive ingredients. Stir-frying Stir frying is an umbrella term used to describe two techniques for cooking food in a wok while stirring it: chǎo 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 Chinese, to describe the chǎo technique. The two techniques differ in their speed of execution, the, pan-frying Pan frying is a form of frying characterized by the use of minimal cooking oil or fat ; typically using just enough oil to lubricate the pan. As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature to retain the moisture in the food. The exposed topside allows, unlike deep frying, some moisture loss and, and deep-frying Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used tend to be the most common cooking techniques which are all easily done using a wok A wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia. The food also has a reputation for high levels of MSG Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the naturally occurring non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621[citation needed]. Trade names of monosodium glutamate include Ajinomoto, to enhance the flavor. The symptoms of a so-called Chinese restaurant syndrome or "Chinese food syndrome" have been attributed to a glutamate sensitivity, but carefully controlled scientific studies have not demonstrated such negative effects of glutamate. Market forces and customer demand have encouraged many restaurants to offer "MSG Free" or "No MSG" menus.

Most American Chinese establishments cater to non-Chinese customers with menus written in English or containing pictures.^{[citation needed]} If separate Chinese-language menus are available, they typically feature delicacies like liver The liver is a vital organ present in vertebrates and some other animals. It has a wide range of functions, including detoxification, protein synthesis, and production of biochemicals necessary for digestion. The liver is necessary for survival; there is currently no way to compensate for the absence of liver function, chicken feet or other exotic meat dishes that might deter Western customers. In New York's Chinatown, the restaurants were known for refusing to offer non-Chinese Americans the "secret" (i.e. authentic) menu.^[1]

American Chinese cuisine often uses ingredients not native and very rarely used in China. One such example is the common use of western broccoli Broccoli is a plant of the mustard/cabbage family Brassicaceae (formerly Cruciferae). It is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by (xi lan, 西蘭) instead of Chinese broccoli (gai lan Kai-lan, also known as Gai Lan, Chinese broccoli or Chinese kale, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. As the Alboglabra group of Brassica oleracea, kai-lan is of the same species of plant as broccoli and kale, 芥蘭) in American Chinese cuisine.^{[citation needed]}

Dishes

American Chinese dishes

Dishes that often appear on American Chinese menus include:

• General Tso's Chicken— chunks of chicken that are deep-fried, with broccoli and seasoned with ginger, garlic, ketchup, sesame oil, scallions, and hot chili peppers.
• Sesame Chicken— boned, battered, and deep-fried chicken which is then dressed with a translucent but dark red, sweet, slightly sour, mildly spicy, semi-thick, Chinese soy sauce made from corn starch, vinegar, chicken broth, and sugar, and often served with steamed broccoli.
• Chinese chicken salad — It usually contains uncooked leafy greens and crispy noodles (or fried wonton skins) and sesame dressing. Some restaurants serve the salad with mandarin oranges.
• Chop suey Chop suey has become a prominent part of American Chinese cuisine, Filipino Cuisine, Canadian Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine — connotes "leftovers" in Chinese. It is usually a mix of vegetables and meat in a brown sauce but can also be served in a white sauce.
• Chow mein Chow mein is a Chinese term for a dish of stir-fried noodles, of which there are many varieties. Authentic chow mein is generally made of soft noodles, whereas chow mein in westernized Chinese cuisine may also be made from thin crispy noodles — literally means 'stir-fried noodles A noodle is a type of food with a thin and elongated shape made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word derives from the German Nudel and may be related to the Latin word nodus (knot).[citation needed].' Chow mein consists of fried noodles with bits of meat and vegetables. It can come with chicken, pork, shrimp or beef, the latter often with red tomatoes.
• Chow fun — similar to Chow Mein, but made with thick, broad noodles.
• Crab rangoon — Fried wonton A wonton is a type of dumpling commonly found in a number of Chinese cuisines skins stuffed with artificial crab True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" , or where the reduced abdomen is entirely hidden under the thorax. Other animals, such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs and crab lice, are not true crabs meat (surimi Surimi is a much-enjoyed food product in many Asian cultures and is available in many shapes, forms, and textures. The most common surimi product in the Western market is imitation crab meat. Such a product often is sold as sea legs and krab in America, and as seafood sticks, crab sticks, fish sticks or seafood extender in Commonwealth nations) and cream cheese Cream cheese is a sweet, soft, mild-tasting, white cheese, defined by the US Department of Agriculture as containing at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9.
• Fortune cookie A fortune cookie is a crisp Asian cookie usually made from flour, sugar, vanilla, and oil with a "fortune" wrapped inside. A "fortune" is a piece of paper with words of faux wisdom or a vague prophecy. In the United States and Canada , it is usually served with Chinese food in Chinese restaurants as a dessert. The message — Invented in San Francisco as a westernized version of the Japanese omikuji Omikuji are random fortunes written on strips of paper at Shinto shrines and Buddhist temples in Japan. Literally "sacred lottery", these are usually received by making a small offering (generally a five-yen coin as it is considered good luck) and randomly choosing one from a box, hoping for the resulting fortune to be good. (Nowadays, senbei Senbei are a type of Japanese rice crackers. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment^[2], fortune cookies have become sweetened and found their way to many American Chinese restaurants. Fortune cookies have become so popular that even some authentic Chinese restaurants serve them at the end of the meal as dessert and may feature Chinese translations of the English fortunes.
• Fried rice Fried rice is a popular component of Asian cuisine, especially Chinese food and Indian food. It is made from rice stir-fried in a wok with other ingredients such as eggs, vegetables and some kinds of meat. It is sometimes served as the penultimate dish in Chinese banquets . As a home cooked dish, fried rice typically is made with ingredients left — Pan-fried rice, usually with chunks of meat, vegetables, and often egg.
• Ginger beef — 生姜牛肉 Tender beef cut in chunks, mixed with ginger and Chinese mixed vegetables.
• Ginger Fried Beef — 乾炒牛肉絲 Tender beef cut in strings, battered, deep dried, then re-fried in wok mixed with a sweet sauce, a variation of a popular Northern Chinese dish.

Regional American Chinese dishes:

• Chow mein sandwich— Sandwich of chow mein and gravy (Southeastern Massachusetts Massachusetts has been significant throughout American history. Plymouth was the second permanent English settlement in North America. Many of Massachusetts's towns were founded by colonists from England in the 1620s and 1630s. The Merrimack Valley has been, since 1650, a center of creativity through the poetic word. America's first published poet, Rhode Island The State of Rhode Island and Providence Plantations, more commonly referred to as Rhode Island ( /ˌroʊd ˈaɪlɨnd/ or /rɵˈdaɪlɨnd/), is a state in the New England region of the United States. It is the smallest U.S. state by area. Rhode Island borders Connecticut to the west and Massachusetts to the north and east, and it shares a water).
• Chop suey sandwich — Sandwich of chicken chop suey on a hamburger bun (North Shore of Massachusetts Massachusetts has been significant throughout American history. Plymouth was the second permanent English settlement in North America. Many of Massachusetts's towns were founded by colonists from England in the 1620s and 1630s. The Merrimack Valley has been, since 1650, a center of creativity through the poetic word. America's first published poet — the only known remaining restaurants serving this specialty are "Genghis Salem" and "Salem Lowe." Both are located at Salem Willows Park, Salem Salem is a city in Essex County, Massachusetts, United States. The population was 40,407 at the 2000 census. It and Lawrence are the county seats of Essex County. Home to Salem State College, the Salem Willows Park and the Peabody Essex Museum, Salem is a residential and tourist area which includes the neighborhoods of Salem Neck, The Point, South, Massachusetts Massachusetts has been significant throughout American history. Plymouth was the second permanent English settlement in North America. Many of Massachusetts's towns were founded by colonists from England in the 1620s and 1630s. The Merrimack Valley has been, since 1650, a center of creativity through the poetic word. America's first published poet. This sandwich is traditionally wrapped in a napkin cone and eaten with a fork).
• St. Paul sandwich — Egg foo young patty in plain white sandwich bread (St. Louis St. Louis (pronounced /seɪnt ˈluːɪs/ or /sænt ˈluː.iː/; French: Saint-Louis or St-Louis, [sɛ̃ lwi] ) is an independent city in the U.S. state of Missouri. The city itself has an estimated population of 354,361 and is the principal municipality of Greater St. Louis, population 2,879,934, the largest urban area in Missouri and 16th-largest, Missouri Missouri mirrors the demographic, economic and political makeup of the nation with a mix of urban and rural culture. It has long been considered a political bellwether state. With the exceptions of 1956 and 2008, Missouri's results in U.S. presidential elections have accurately predicted the next President of the United States in every election).
• Springfield Chicken a style of cashew chicken that combines breaded deep fried chicken, cashews, and oyster sauce. It is associated with the city of Springfield, Missouri Springfield is the third largest city in the U.S. state of Missouri. It is the county seat of Greene County. On July 1, 2008, the estimated population was 156,206. The Springfield Metropolitan Area, population 426,144, and includes the counties of Christian, Dallas, Greene, Polk and Webster. Springfield is near the population center of the United.

Americanized versions of native Chinese dishes

• Egg foo young — A Chinese-style omelet with vegetables and meat, usually served with a brown gravy.
• Egg roll An egg roll is an appetizer which was originally eaten in East Asia but has spread throughout the world as a staple of Asian cuisine. Many Asian countries are claimed to have originated the dish, and variants of the egg roll exist in multiple Asian cuisines but Southern China is the most likely source, as it stems from features of Cantonese — While native Chinese spring rolls Spring rolls are a specific type of appetizers, it is either eaten fresh or fried in some countries. Spring rolls can be found in several Asian countries, most notably China, Vietnam, Indonesia and Cambodia have a thin crispy skin with mushrooms, bamboo, and other vegetables inside, the Americanized version (specifically the version found in such American Northeast metro areas as Boston and New York) uses a thick, fried skin stuffed with cabbage and usually bits of meat or seafood (such as pork or shrimp), but no egg.
• Fried rice Fried rice is a popular component of Asian cuisine, especially Chinese food and Indian food. It is made from rice stir-fried in a wok with other ingredients such as eggs, vegetables and some kinds of meat. It is sometimes served as the penultimate dish in Chinese banquets . As a home cooked dish, fried rice typically is made with ingredients left — 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. It typically uses more soy sauce than the authentic version.
• Kung Pao chicken — The authentic Sichuan Sichuan (Chinese: 四川; pinyin: Sìchuān; Postal map spelling: Szechwan and Szechuan) is a province (shěng) in Southwestern China with its capital in Chengdu. The current name of the province, 四川 (Sìchuān), is an abbreviation of 四川路 (Sì Chuānlù), or "Four circuits of rivers", which is itself abbreviated from 川峡四� dish is very spicy, and 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).
• Mei Fun (see Rice vermicelli dishes)
• 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 U.S., 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. Authentic Cantonese Wonton Soup is a full meal in itself consisting of thin egg noodles and several pork and prawn wontons in a pork or chicken soup broth or noodle broth. Americanized wontons, especially in takeout restaurants, are often made with thicker dough than the authentic version.
• Cashew chicken — see Regional variations.
• Meat "with" a vegetable — Examples of common variations on this dish are pork, chicken, beef or shrimp cooked with mushrooms, snow peas, or other assorted vegetables. This dish is sometimes served with oyster sauce or with garlic sauce. These dishes are primarily variations on Cantonese-style stir-fry.

• Beijing beef — This dish exists in native Chinese form, but using gai-lan (Chinese broccoli) rather than Western broccoli. Occasionally western broccoli is also referred to as sai lan fa (in Cantonese) in order not to confuse the two styles of broccoli. 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 (lo bac) or (hung lo bac hung meaning red) and onion (chung). Lo bac, in Cantonese, refers to the daikon, a large, blandly flavored white radish. The orange western carrot is known in some areas of China as "foreign Daikon" (or more properly hung lo bac in Cantonese, hung meaning "red"). When the word for onion, chung, 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 yeung chung. 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.
• Tomatoes — Since tomatoes are New World plants, they are 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."
• Roast or Barbecued 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, along with the most popular of the other dishes.
• Chef's Specialties — the most expensive dishes 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.

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.

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

Some restaurants substitute grilled wheat flour tortillas for the rice pancakes in mu shu dishes. This occurs even in some restaurants 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 tortillas made for use with mu shu. Mu shu purists do not always react positively to this trend. ^[3]

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, Sichuanese, Hunanese, Northern Chinese, Shanghainese, 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.

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.

Dau Miu (Chinese: 豆苗; pinyin: dòumiáo) 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.

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.

American Chinese chain restaurants

• China Coast — Now defunct, closed in 1995; owned by General Mills Corp., formerly 52 locations throughout the USA
• City Wok — Locations in California, Colorado, Florida and North Carolina
• Leeann Chin — Locations in Minnesota and Wisconsin; owned at one time by General Mills Corp.
• Manchu Wok — Nationwide in the USA and Canada, as well as Guam, Korea and Japan
• Panda Express — Nationwide in the USA
• Pei Wei Asian Diner — Nationwide in the USA; a subsidiary of P.F. Chang's
• P. F. Chang's China Bistro — Nationwide in the USA; features California-Chinese fusion cuisine
• Pick Up Stix — Locations in California, Arizona and Nevada

See also

• Chinese cuisine
• American cuisine
• Canadian Chinese cuisine
• Oyster pail
• Fortune Cookie
• Imperial Dynasty restaurant
• Panda Express
• Chifa - fusion food Chinese Peruvian
• Wanchai Ferry

References

1. ^ http://newyork.grubstreet.com/2009/02/anthony_bourdain_plays_it_safe.html
2. ^ New York Times
3. ^ AsianWeek.com

External links

• Chinese Restaurant Project — Indigo Som's project to document Chinese-American restaurants
• BBC TWO Chinese food made easy

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