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American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
Sweet and Sour Pork (goo lo yok or gu lao rou) is a Chinese-American dish consisting of fried pork tenders with sweet and sour sauce. [1] This dish originated in Cantonese cuisine in the 18th century. It became popular in the United States after Chinese immigrants came to the US to work on the railroad in the early 20th century. [2]
In American Chinese restaurants, lo mein is a popular take-out food and is sometimes considered synonymous with chow mein. The dish is distinct from both Cantonese lo mein and Cantonese crispy chow mein. Cantonese lo mein is stirred with a thin sauce and items such as wonton or beef brisket added on top.
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Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine. Most of them are in the Cantonese restaurant style. Chinese takeouts (United States and Canada) or Chinese takeaways (United Kingdom and Commonwealth) are also found either as components of eat-in establishments or as separate establishments, and serve ...
Many Americans are more familiar with Cantonese's singsong cadences than the more clipped tones of Mandarin. Cantonese is the language of San Francisco Chinatown’s dim sum restaurants and herbal ...
The study also reported that suicide rates among Chinese American elderly were higher than that of the national suicide rate for African-American, Hispanic, and Native-American. A study published in the Journal of Aging and Health, stated that 18% to 29.4% of older Chinese adults in North America had at least a mild level of depression which ...
Chop Suey (usually pronounced / ˈ tʃ ɒ p ˈ s uː i /) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce.