American Chinese cuisine
American Chinese cuisine
American Chinese cuisine (pronunciation: /əˈmɛrɪkən tʃaɪˈniːz kwiːˈziːn/) is a style of Chinese cuisine developed by Americans of Chinese descent, adapted to American tastes and often carrying a significant difference from traditional Chinese cuisine.
Etymology
The term "American Chinese cuisine" is derived from the combination of "American", referring to the United States, and "Chinese cuisine", referring to the traditional culinary practices of China.
History
American Chinese cuisine has been a part of the culinary scene in the United States since the mid-19th century, when a significant number of Chinese immigrants came to the country during the California Gold Rush. The cuisine has evolved over time, adapting to American tastes and incorporating local ingredients.
Dishes
Some of the most popular dishes in American Chinese cuisine include General Tso's Chicken, Chop Suey, and Fortune Cookie. These dishes, while popular in the United States, are often not found in traditional Chinese cuisine.
Ingredients
American Chinese cuisine often uses ingredients that are readily available in the United States but not traditionally used in Chinese cuisine, such as broccoli in Beef and Broccoli and tomatoes in Tomato Egg Stir-Fry.
Influence
American Chinese cuisine has had a significant influence on the culinary scene in the United States, introducing many Americans to Chinese flavors and cooking techniques. It has also influenced the development of other Asian cuisines in the United States, such as Japanese American cuisine and Korean American cuisine.
External links
- Medical encyclopedia article on American Chinese cuisine
- Wikipedia's article - American Chinese cuisine
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