American-Chinese Cuisine

American-Chinese food is a unique fusion born from the adaptation of traditional Chinese recipes to suit American tastes. Dishes like General Tso’s chicken, chop suey, and crab rangoon may be unknown in China, but they have become beloved staples in the U.S.

The roots of American-Chinese cuisine date back to the mid-19th century when Chinese immigrants opened restaurants in California during the Gold Rush. Over time, they incorporated local ingredients and flavors, creating a style of Chinese food that is familiar to millions of Americans today. This cuisine reflects both the resilience of immigrant communities and the creativity of cultural exchange.