American Chinese cuisine (什碎館 or 雜碎館) is a style of cooking served by many Chinese restaurants in the United States and Canada. However, it is considered to be not authentic Chinese cuisine by ethnic ethnic Chinese but instead a cuisine geared towards Westerners. Some American Chinese restaurants have gone so far as to use the Chinese characters for "Western food" on their signs and advertising (of course the English translation uses different language entirely) (see McCawley, ''The Eater's Guide to Chinese Characters''.) This cuisine is often perceived as 'real' Chinese food. American Chinese cuisine has sometimes been used in derogatory jokes and common stereotypes to label the Chinese and Chinese Americans in general. Restaurants serving American Chinese cuisine are mainly run by the descendants of early Chinese immigrants (dating back to the 19th century) and cater to the taste of non-Chinese Americans. With more and more new immigrants arriving from China, more diverse selections of authentic Chinese cuisines are available in major cities such as San Francisco, California and New York, New York, especially in the older and newer Chinatown. However, so-called 'mom and pop' restaurant and diner in tourist areas and smaller towns still offer dishes not found in China. Some dishes are indeed Chinese dishes, but the American versions are quite different and not considered very authentic. The menu typically includes: * chop suey — in Chinese connotes ''leftovers'', is usually a mix of vegetables and meat in a brown sauce * chow mein — in the American variant, is fried or boiled cabbage, with bits of fried noodles sprinkled on top * egg foo young * Batter-fried meat — meat that has been deep fried in bread or flour, such as ''sesame chicken'' or ''sweet and sour pork'', is often overemphasized in American-style Chinese dishes. Battered meat occasionally appears in Hunan_cuisine dishes, but it is not widely found in other styles of Chinese cuisine. **The ubiquitous ''chicken ball'' deserves special mention as a special type of batter-fried meat. The amount of leavening and flour used in its preparation and battering process causes chicken balls to be more similar to doughy "hush puppies" than actual batter-fried meat. The amount of chicken in each chicken ball can also be considered negligible. These edible objects are crispy on the outside, chewy on the inside, and served liberally with a red colored lemon sauce. * fortune cookie — first used in Japanese tea gardens, fortune cookies became sweetened and found their way to these restaurants. However, fortune cookies are so popular in the US that even authentic Chinese restaurants serve them as end of the meal snacks. Fortune cookies are not real Chinese inventions like gunpowder but an American idea. On the other hand, most but not all authentic Chinese restaurants tend to serve free oranges, almond cookies, or red bean soup as dessert to Chinese-speaking patrons. Non-Chinese patrons are served either fruit or fortune cookies. * egg roll — while Chinese spring roll have a thin crispy skin with mushrooms, bamboo, and other vegetables inside, the version with a thick, fried skin and cabbage inside is an American invention * lo mein — American versions don't use the same types of noodles or flavorings * sweet and sour pork or chicken — the Chinese version has a lighter, more subtle flavor while Americanized versions typically use bright red food coloring and lots of sugar or corn syrup. * moo shu pork — the Chinese version uses more authentic ingredients (mushrooms and other fungi) and thin flour pancakes while American one may use more common vegetables and a thicker pancake * crab rangoon — fried wonton skins stuffed with artificial crab meat and cream cheese, originally served at Trader Vic's restaurant in the 1950s. * wonton soup — virtually non-existent in American Chinese cuisine is the soup noodle which is ubiquious in many authentic styles. The closest popular example would be ramen. The true Cantonese Wonton Soup is a full meal in itself consisting of thin egg noodles and a few wontons in a pork soup broth. American Chinese food also does not include some foods which many Chinese consider delicacies, such as liver and pig or chicken feet. American Chinese food tends to use western vegetables such as broccoli and carrots whereas more authentic Chinese cuisine would tend to use Asian leafy vegetables like bok choy and Gai-lan. Authentic Chinese cuisine places more emphasis on vegetables in general while American Chinese food treats vegetables almost as garnish. American Chinese food tends to be cooked very quickly with large amounts of oil and salt, and it has a reputation for containing high levels of MSG (monosodium glutamate) which is used as a flavor enhancer. Because of this, the symptoms of MSG sensitivity have been dubbed "Chinese restaurant syndrome" or "Chinese food syndrome". While there is no conclusive evidence that MSG is harmful, many restaurants have taken the initiative for "MSG Free" or "No MSG" menus. In addition to full-service restaurants, American Chinese food is also available in mom-and-pop Chinese buffets. Fast food joints (usually located in shopping or strip malls) such as Panda Express and Manchu WOK are also quite popular. They are often found in areas with a lower or even non-existent population of Asian-Americans. In areas of the southwestern United States, it is common for the cooks within American Chinese restaurants to be from Mexico. As most American Chinese cuisine establishments cater to non-Chinese customers, menu are usually written in English and only some may be in Chinese, however the part written in Chinese may be an entirely different menu from the English version (see McCawley). Such establishments are often patronized by way of take-out or delivery. ==Variations on American Chinese cuisine== ===San Francisco=== In San Francisco since the early 1990's, more than a few American Chinese restaurants influenced by the Cuisine of California have opened. While many of the trademark dishes of American Chinese cuisine remain on the menu, there is more emphasis on the use of fresh vegetables. Exotic ingredients such as mangoes, portabello mushrooms, or asparagus may appear. Menus tend to be vegetarian-friendly. Other cuisines may exert their influence: a common substitution is grilled flour tortillas in place of rice pancakes in mu shu dishes, and brown rice is readily available as an alternative to white rice. Even in restaurants which do not follow this new formula, chop suey is generally not available, and chow mein is reportedly different from that served in the midwestern US. ==See also== * Chinese cuisine * General Tso's chicken == American Chinese fast food chains == * [http://www.holeechow.com Ho-Lee-Chow] — Locations in the Toronto area of Ontario, Canada. * [http://www.leeannchin.com Leeann Chin] — Locations in Minnesota. * [http://www.manchuwok.com Manchu WOK] — Nationwide in Canada and some in the USA. * [http://www.markpi.com Mark Pi's Express] — Located in Arizona, Indiana, Kentucky, Missouri, Nevada, and Ohio. * [http://www.mrchausfastfood.com Mr. Chau's Chinese Fast Food] — Locations in the San Francisco Bay Area and Silicon Valley. * [http://www.pandaexpress.com Panda Express] — Nationwide in the USA. * [http://www.peiwei.com Pei Wei] — Southwest USA — From the creators of P.F. Chang's. * [http://www.pickupstix.com Pick Up Stix] — Located throughout California, Arizona, and Nevada. * [http://www.tastygoody.com Tasty Goody] — Locations in Southern California. == Museum exhibits == * [http://www.moca-nyc.org Museum of Chinese in the Americas] — "Have You Eaten Yet?: The Chinese Restaurant in America" running from Sept 2004 to June 2005 == Other Web sites == * [http://www.well.com/~indigo/crpintro.html Chinese Restaurant Project] — Indigo Som's project to document Chinese-American restaurants Asian American-related topics Chinese cuisine American cuisine
Okay, I got a bone to pick with this article. I'm living in northern China, near Beijing, now, and the food here, compared to Chinese food in the U.S., does not mesh with this article. It may also be the region that I'm from, too. Apparently the Kansas City area has a number of northern Chinese restaurants. However, first off, the line that American Chinese food emphasizes cooking in oil is misleading. Yes, a lot of the most popular dishes in America (and I don't just mean the U.S. here) are the oilier ones -- but the Chinese in this region use MORE oil, not less, than typical American Chinese food. Heck, many of the dishes are just buried in oil! It's a major problem -- they cook in a lot of oil to make sure the food isn't bad, but it sure makes the food bad FOR you! The Chinese dish Gu Lao Rou （古老肉）, or "Ancient [style] Meat," is an extremely close relative to American-style Sweet and Sour Pork. The dish varies some, from restaurant to restaurant, but it's very close to the American dish. Bu La Gu Lao Rou (不辣古老肉), or "Not Spicy Ancient Meat," is pretty much Sweet and Sour Pork. This variant, common in most restaurants around here, is pretty much Sweet and Sour Pork (but, well, in my opinion a little better). It's a lot oilier, but other than that, the flavor is pretty much the Sweet and Sour Pork I grew up with back home. It's possible that this is a somehow "Americanized" version, but I find that unlikely, since the city I'm in doesn't have many foreigners and not nearly as much Western influence as Tianjin, especially in the Chinese restaurants. (My favorite Chinese restaurants are the teeny-tiny hole-in-the-wall types, too.) Anyway, when I can get to it I'll write something up about some of the food in this region, anyway. I ate chuan (串), or Chinese-style meat-on-a-stick, in the US too and there's no mention of it in American Chinese cuisine, either. It's screamingly common in northern China. So my experiences may just not be typical of a lot of Americans. Plus, the region I'm in may be showing syncretic elements common of Jing Cai (capital cuisine). -- Kaerondaes :Kaerondae, I believe the kind of Chinese restaurant that you grew up with in Kansas City is not the same kind of American Chinese described in this article. There were multiple waves of Chinese immigrants into the US in the past few decades. The Chinese restaurants in the US is turning pretty authentic, some of the high-end ones are now even better than those in Hong Kong though a few times more expensive. :When I started this article, what I had in mind was the Chop Suey restaurants that were typical in the US between the 1900's to the 1970's. This kinds of Chop Suey places still exist and they have their own tradition and history. I am not sure if these restaurants had changed their style over the past few decades when authentic completion came from overseas. :In my impression, Fung Lam Restaurant next to Universal Studio in LA and in San Jose is very likely a Chop Suey place because they have been around for ages. I cannot be sure because I have not eaten there before. Jimmy Wong's in Chicago was a very famous and high class Chop Suey restaurant in the 1970's. Even the Mayor dined there. Anyone in Chicago still frequents Jimmy Wong's? Is it still around? User:Kowloonese 06:10, Dec 15, 2004 (UTC) ::Just a follow up. The Famous Fung Lam restaurant in San Jose was closed down since Jan 1, 2005. I heard that the heir of the family businese refuse to continue. Though I don't know about the other branch in Universal Studio, but I guess it is closed down too. Perhaps some other wikipedians can update current status of these "historical" American Chinese restaurants. Is Jimmy Wong's on Wabash Street near the Grant Park in Chicago still open. User:Kowloonese 23:08, Mar 9, 2005 (UTC) I've reverted back from "American and European Chinese cuisine" because it's probably better to either 1) redirect "European Chinese cuisine" or 2) write a European Chinese cuisine article. User:Fuzheado 22:30, 21 Sep 2003 (UTC) :It may not be a wise move to mixed European and American Chinese cuisine into the article. It probably would be better to start an article on its own. The Choy Suey restaurants can be traced to the gold rush era or even earlier. When someone added modern Chinese American cuisine to the article, the whole focus of the article swifted. The section about the California cuisine started in the 90's are not choy suey restaurants. They fit better into the fusion cuisine kinda popular in California. User:Kowloonese 06:22, Dec 15, 2004 (UTC) ---- Substantive changes: no 19th-century immigrant is now running a restaurant; rewrote MSG paragraph; non-Chinese customers often get fruit for dessert; removed some repetitive phrasing; deleted "white folk" because the clientele is simply non-Chinese, not just white. User:Vicki Rosenzweig 23:14, 24 Sep 2003 (UTC) Shouldnt it be (美国什碎館)?? User:Stevertigo 06:01, 25 Sep 2003 (UTC) : Or even 國 since in the US, it's mostly traditional Chinese characters. User:Fuzheado ------ Someone might want to mention that American Chinese restaurants often serve buffets, which never happens in authentic Chinese restauarants. Also, American Chinese restaurants often buy their food pre-prepared, unlike in authentic Chinese restauants. == From other cultures == It would be nice if this page linked to other psudofoeign cultures in the See also section. == Confusion == The titling of this article seems to make it refer to all American-influenced Chinese cuisine, while the article can't seem to decide if it's talking about the very old-fashioned "chop suey house" specifically, or about Chinese restaurants in America that are not wholly "authentic" in their variety. The title means that it is inevitably going to be linked to by anyone writing an article about Americanised chinese food, even though most of these places are emphatically not the old-fashioned chop suey kind of cuisine. Perhaps it would be better if this page was an introduction to all forms of Americanised chinese food, and the stuff specifically about the old-fashioned chop suey style was placed in another article? User:Morven 22:06, May 13, 2005 (UTC) :In addition, there appears to be something of a derogatory tone being taken in this article about this style of cuisine, which does not fit with the Wikipedia NPOV policy ... User:Morven 22:07, May 13, 2005 (UTC) :I started this article years ago. When I first wrote it, I only have Chop Suey House in mind. I treated Chop Suey as an American culture which has a long history but it is dying off when new waves of Chinese Immigrants came to the US in the last decade. Authentic Chinese cuisine is forcing these Chop Suey house out of business. The same happen in this article. When people who didn't even know what Chop Suey was start writing their own rendition of "American Chinese cuisine", the article totally lost focus. Since nobody own any article in wikipedia, what it turns out to be is just destiny. I just want to clarify that this article would have stayed put if its title was "Choy Suey House". User:Kowloonese 22:47, May 13, 2005 (UTC) ::I received some suggestions that this article should probably split into two, one on the disappearing choy suey houses which had a long history in American culture. And this article can continue to evolve to represent what the current Chinese cuisine is in the US. In major cities like LA and Silicon valley, Chinese cuisine is almost as authentic as those one can find in mainland China and Hong Kong hence it is a moot point to write about American Chinese cuisine since there would be no difference. User:Kowloonese 00:08, May 17, 2005 (UTC)
#REDIRECT American Chinese cuisine
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Words begining with American_Chinese_cuisine:
American_Chinese_cuisine
American_Chinese_cuisine
American_chinese_cuisine
American Chinese cuisine
American Chinese cuisine (什碎館 or 雜碎館) is a style of cooking served by many Chinese restaurants in the United States and Canada. However, it is considered to be not authentic Chinese cuisine by ethnic ethnic Chinese but instead a cuisine geared towards Westerners. Some American Chinese restaurants have gone so far as to use the Chinese characters for "Western food" on their signs and advertising (of course the English translation uses different language entirely) (see McCawley, ''The Eater's Guide to Chinese Characters''.) This cuisine is often perceived as 'real' Chinese food. American Chinese cuisine has sometimes been used in derogatory jokes and common stereotypes to label the Chinese and Chinese Americans in general. Restaurants serving American Chinese cuisine are mainly run by the descendants of early Chinese immigrants (dating back to the 19th century) and cater to the taste of non-Chinese Americans. With more and more new immigrants arriving from China, more diverse selections of authentic Chinese cuisines are available in major cities such as San Francisco, California and New York, New York, especially in the older and newer Chinatown. However, so-called 'mom and pop' restaurant and diner in tourist areas and smaller towns still offer dishes not found in China. Some dishes are indeed Chinese dishes, but the American versions are quite different and not considered very authentic. The menu typically includes: * chop suey — in Chinese connotes ''leftovers'', is usually a mix of vegetables and meat in a brown sauce * chow mein — in the American variant, is fried or boiled cabbage, with bits of fried noodles sprinkled on top * egg foo young * Batter-fried meat — meat that has been deep fried in bread or flour, such as ''sesame chicken'' or ''sweet and sour pork'', is often overemphasized in American-style Chinese dishes. Battered meat occasionally appears in Hunan_cuisine dishes, but it is not widely found in other styles of Chinese cuisine. **The ubiquitous ''chicken ball'' deserves special mention as a special type of batter-fried meat. The amount of leavening and flour used in its preparation and battering process causes chicken balls to be more similar to doughy "hush puppies" than actual batter-fried meat. The amount of chicken in each chicken ball can also be considered negligible. These edible objects are crispy on the outside, chewy on the inside, and served liberally with a red colored lemon sauce. * fortune cookie — first used in Japanese tea gardens, fortune cookies became sweetened and found their way to these restaurants. However, fortune cookies are so popular in the US that even authentic Chinese restaurants serve them as end of the meal snacks. Fortune cookies are not real Chinese inventions like gunpowder but an American idea. On the other hand, most but not all authentic Chinese restaurants tend to serve free oranges, almond cookies, or red bean soup as dessert to Chinese-speaking patrons. Non-Chinese patrons are served either fruit or fortune cookies. * egg roll — while Chinese spring roll have a thin crispy skin with mushrooms, bamboo, and other vegetables inside, the version with a thick, fried skin and cabbage inside is an American invention * lo mein — American versions don't use the same types of noodles or flavorings * sweet and sour pork or chicken — the Chinese version has a lighter, more subtle flavor while Americanized versions typically use bright red food coloring and lots of sugar or corn syrup. * moo shu pork — the Chinese version uses more authentic ingredients (mushrooms and other fungi) and thin flour pancakes while American one may use more common vegetables and a thicker pancake * crab rangoon — fried wonton skins stuffed with artificial crab meat and cream cheese, originally served at Trader Vic's restaurant in the 1950s. * wonton soup — virtually non-existent in American Chinese cuisine is the soup noodle which is ubiquious in many authentic styles. The closest popular example would be ramen. The true Cantonese Wonton Soup is a full meal in itself consisting of thin egg noodles and a few wontons in a pork soup broth. American Chinese food also does not include some foods which many Chinese consider delicacies, such as liver and pig or chicken feet. American Chinese food tends to use western vegetables such as broccoli and carrots whereas more authentic Chinese cuisine would tend to use Asian leafy vegetables like bok choy and Gai-lan. Authentic Chinese cuisine places more emphasis on vegetables in general while American Chinese food treats vegetables almost as garnish. American Chinese food tends to be cooked very quickly with large amounts of oil and salt, and it has a reputation for containing high levels of MSG (monosodium glutamate) which is used as a flavor enhancer. Because of this, the symptoms of MSG sensitivity have been dubbed "Chinese restaurant syndrome" or "Chinese food syndrome". While there is no conclusive evidence that MSG is harmful, many restaurants have taken the initiative for "MSG Free" or "No MSG" menus. In addition to full-service restaurants, American Chinese food is also available in mom-and-pop Chinese buffets. Fast food joints (usually located in shopping or strip malls) such as Panda Express and Manchu WOK are also quite popular. They are often found in areas with a lower or even non-existent population of Asian-Americans. In areas of the southwestern United States, it is common for the cooks within American Chinese restaurants to be from Mexico. As most American Chinese cuisine establishments cater to non-Chinese customers, menu are usually written in English and only some may be in Chinese, however the part written in Chinese may be an entirely different menu from the English version (see McCawley). Such establishments are often patronized by way of take-out or delivery. ==Variations on American Chinese cuisine== ===San Francisco=== In San Francisco since the early 1990's, more than a few American Chinese restaurants influenced by the Cuisine of California have opened. While many of the trademark dishes of American Chinese cuisine remain on the menu, there is more emphasis on the use of fresh vegetables. Exotic ingredients such as mangoes, portabello mushrooms, or asparagus may appear. Menus tend to be vegetarian-friendly. Other cuisines may exert their influence: a common substitution is grilled flour tortillas in place of rice pancakes in mu shu dishes, and brown rice is readily available as an alternative to white rice. Even in restaurants which do not follow this new formula, chop suey is generally not available, and chow mein is reportedly different from that served in the midwestern US. ==See also== * Chinese cuisine * General Tso's chicken == American Chinese fast food chains == * [http://www.holeechow.com Ho-Lee-Chow] — Locations in the Toronto area of Ontario, Canada. * [http://www.leeannchin.com Leeann Chin] — Locations in Minnesota. * [http://www.manchuwok.com Manchu WOK] — Nationwide in Canada and some in the USA. * [http://www.markpi.com Mark Pi's Express] — Located in Arizona, Indiana, Kentucky, Missouri, Nevada, and Ohio. * [http://www.mrchausfastfood.com Mr. Chau's Chinese Fast Food] — Locations in the San Francisco Bay Area and Silicon Valley. * [http://www.pandaexpress.com Panda Express] — Nationwide in the USA. * [http://www.peiwei.com Pei Wei] — Southwest USA — From the creators of P.F. Chang's. * [http://www.pickupstix.com Pick Up Stix] — Located throughout California, Arizona, and Nevada. * [http://www.tastygoody.com Tasty Goody] — Locations in Southern California. == Museum exhibits == * [http://www.moca-nyc.org Museum of Chinese in the Americas] — "Have You Eaten Yet?: The Chinese Restaurant in America" running from Sept 2004 to June 2005 == Other Web sites == * [http://www.well.com/~indigo/crpintro.html Chinese Restaurant Project] — Indigo Som's project to document Chinese-American restaurants Asian American-related topics Chinese cuisine American cuisine
American Chinese cuisine
Okay, I got a bone to pick with this article. I'm living in northern China, near Beijing, now, and the food here, compared to Chinese food in the U.S., does not mesh with this article. It may also be the region that I'm from, too. Apparently the Kansas City area has a number of northern Chinese restaurants. However, first off, the line that American Chinese food emphasizes cooking in oil is misleading. Yes, a lot of the most popular dishes in America (and I don't just mean the U.S. here) are the oilier ones -- but the Chinese in this region use MORE oil, not less, than typical American Chinese food. Heck, many of the dishes are just buried in oil! It's a major problem -- they cook in a lot of oil to make sure the food isn't bad, but it sure makes the food bad FOR you! The Chinese dish Gu Lao Rou （古老肉）, or "Ancient [style] Meat," is an extremely close relative to American-style Sweet and Sour Pork. The dish varies some, from restaurant to restaurant, but it's very close to the American dish. Bu La Gu Lao Rou (不辣古老肉), or "Not Spicy Ancient Meat," is pretty much Sweet and Sour Pork. This variant, common in most restaurants around here, is pretty much Sweet and Sour Pork (but, well, in my opinion a little better). It's a lot oilier, but other than that, the flavor is pretty much the Sweet and Sour Pork I grew up with back home. It's possible that this is a somehow "Americanized" version, but I find that unlikely, since the city I'm in doesn't have many foreigners and not nearly as much Western influence as Tianjin, especially in the Chinese restaurants. (My favorite Chinese restaurants are the teeny-tiny hole-in-the-wall types, too.) Anyway, when I can get to it I'll write something up about some of the food in this region, anyway. I ate chuan (串), or Chinese-style meat-on-a-stick, in the US too and there's no mention of it in American Chinese cuisine, either. It's screamingly common in northern China. So my experiences may just not be typical of a lot of Americans. Plus, the region I'm in may be showing syncretic elements common of Jing Cai (capital cuisine). -- Kaerondaes :Kaerondae, I believe the kind of Chinese restaurant that you grew up with in Kansas City is not the same kind of American Chinese described in this article. There were multiple waves of Chinese immigrants into the US in the past few decades. The Chinese restaurants in the US is turning pretty authentic, some of the high-end ones are now even better than those in Hong Kong though a few times more expensive. :When I started this article, what I had in mind was the Chop Suey restaurants that were typical in the US between the 1900's to the 1970's. This kinds of Chop Suey places still exist and they have their own tradition and history. I am not sure if these restaurants had changed their style over the past few decades when authentic completion came from overseas. :In my impression, Fung Lam Restaurant next to Universal Studio in LA and in San Jose is very likely a Chop Suey place because they have been around for ages. I cannot be sure because I have not eaten there before. Jimmy Wong's in Chicago was a very famous and high class Chop Suey restaurant in the 1970's. Even the Mayor dined there. Anyone in Chicago still frequents Jimmy Wong's? Is it still around? User:Kowloonese 06:10, Dec 15, 2004 (UTC) ::Just a follow up. The Famous Fung Lam restaurant in San Jose was closed down since Jan 1, 2005. I heard that the heir of the family businese refuse to continue. Though I don't know about the other branch in Universal Studio, but I guess it is closed down too. Perhaps some other wikipedians can update current status of these "historical" American Chinese restaurants. Is Jimmy Wong's on Wabash Street near the Grant Park in Chicago still open. User:Kowloonese 23:08, Mar 9, 2005 (UTC) I've reverted back from "American and European Chinese cuisine" because it's probably better to either 1) redirect "European Chinese cuisine" or 2) write a European Chinese cuisine article. User:Fuzheado 22:30, 21 Sep 2003 (UTC) :It may not be a wise move to mixed European and American Chinese cuisine into the article. It probably would be better to start an article on its own. The Choy Suey restaurants can be traced to the gold rush era or even earlier. When someone added modern Chinese American cuisine to the article, the whole focus of the article swifted. The section about the California cuisine started in the 90's are not choy suey restaurants. They fit better into the fusion cuisine kinda popular in California. User:Kowloonese 06:22, Dec 15, 2004 (UTC) ---- Substantive changes: no 19th-century immigrant is now running a restaurant; rewrote MSG paragraph; non-Chinese customers often get fruit for dessert; removed some repetitive phrasing; deleted "white folk" because the clientele is simply non-Chinese, not just white. User:Vicki Rosenzweig 23:14, 24 Sep 2003 (UTC) Shouldnt it be (美国什碎館)?? User:Stevertigo 06:01, 25 Sep 2003 (UTC) : Or even 國 since in the US, it's mostly traditional Chinese characters. User:Fuzheado ------ Someone might want to mention that American Chinese restaurants often serve buffets, which never happens in authentic Chinese restauarants. Also, American Chinese restaurants often buy their food pre-prepared, unlike in authentic Chinese restauants. == From other cultures == It would be nice if this page linked to other psudofoeign cultures in the See also section. == Confusion == The titling of this article seems to make it refer to all American-influenced Chinese cuisine, while the article can't seem to decide if it's talking about the very old-fashioned "chop suey house" specifically, or about Chinese restaurants in America that are not wholly "authentic" in their variety. The title means that it is inevitably going to be linked to by anyone writing an article about Americanised chinese food, even though most of these places are emphatically not the old-fashioned chop suey kind of cuisine. Perhaps it would be better if this page was an introduction to all forms of Americanised chinese food, and the stuff specifically about the old-fashioned chop suey style was placed in another article? User:Morven 22:06, May 13, 2005 (UTC) :In addition, there appears to be something of a derogatory tone being taken in this article about this style of cuisine, which does not fit with the Wikipedia NPOV policy ... User:Morven 22:07, May 13, 2005 (UTC) :I started this article years ago. When I first wrote it, I only have Chop Suey House in mind. I treated Chop Suey as an American culture which has a long history but it is dying off when new waves of Chinese Immigrants came to the US in the last decade. Authentic Chinese cuisine is forcing these Chop Suey house out of business. The same happen in this article. When people who didn't even know what Chop Suey was start writing their own rendition of "American Chinese cuisine", the article totally lost focus. Since nobody own any article in wikipedia, what it turns out to be is just destiny. I just want to clarify that this article would have stayed put if its title was "Choy Suey House". User:Kowloonese 22:47, May 13, 2005 (UTC) ::I received some suggestions that this article should probably split into two, one on the disappearing choy suey houses which had a long history in American culture. And this article can continue to evolve to represent what the current Chinese cuisine is in the US. In major cities like LA and Silicon valley, Chinese cuisine is almost as authentic as those one can find in mainland China and Hong Kong hence it is a moot point to write about American Chinese cuisine since there would be no difference. User:Kowloonese 00:08, May 17, 2005 (UTC)
American chinese cuisine
#REDIRECT American Chinese cuisine
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