Chinese American cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many Chinese restaurants in North America are adapted to American tastes and often differ significantly from those found in China. Count on impressing your friends when you tell them that you want Chinese food from Hunan because it's spicy and also because Chairman Mao was from Hunan and loved spicy food. As the influence of Chinese culture increases in the United States, more New Yorkers are looking for authentic Chinese food.
A new generation of Chinese-American chefs celebrates the inventiveness, ingenuity and exquisiteness of Chinese-American cuisine with menus dedicated to classics. Restaurants in smaller cities (mostly owned by Chinese immigrants) served food based on what their customers ordered, from pork chop sandwiches and apple pie to beans and eggs. He served homemade Chinese dishes, such as zha cai rou si mian noodles with shredded pork and pickled mustard greens, as well as dishes that his immigrant parents wouldn't have recognized as Chinese. The Chinese have their own philosophy about food and its effects on the body and about its use as medicine to improve health.
Well aware of the long and complicated history of Chinese food in the United States, the owners and chefs behind this new generation of restaurants are proud of their Americanized offerings. Along the way, cooks adapted dishes from South China and developed a style of Chinese food not found in China, such as chop suey. These Chinese families developed new styles and used readily available ingredients, especially in California. Hawaiian-Chinese food developed somewhat differently than Chinese cuisine in the continental United States.
Chinese cuisine in Boston is the result of a combination of economic and regional factors, in association with the wider Chinese academic scene. First serving miners and railway workers, they established new restaurants in cities where Chinese food was completely unknown, adapting local ingredients and catering to the tastes of their customers. The Immigration and Nationality Act of 1965 ushered in a new wave of immigrants from China and Taiwan, including trained cooks who introduced American diners to a wider variety of regional cuisines and expanded the repertoire of Chinese food enjoyed in the United States. The adaptation of Chinese cooking techniques to local products and flavors has led to the development of Chinese American cuisine.
Finally, both Chinese and non-Chinese food in and around Boston are innovative dishes that incorporate chow mein and chop suey, as well as locally grown products and seafood from the region.