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American Chinese cuisine, also known asSino–American cuisine and often referred to in American English as simplyChinese food, is a style ofChinese cuisine developed byChinese Americans. The dishes served in North American Chinese restaurants are modified to suit customers' tastes and are often quite different from styles common in China. By the late 20th century, it was recognized as one of the manyregional styles of Chinese cuisine.
American Chinese cuisine can be traced back to the California Gold Rush (1848–1855) when Chinese immigrants came in search for work as gold miners and railroad workers. As more Chinese arrived, the state introduced laws that prohibited immigrants from owning land.[1] Chinese therefore gathered in cities and started small businesses, including restaurants and laundry services. These smaller restaurants adapted Chinese food to suit the tastes of American customers, such as miners and railroad workers, serving a variety of dishes, ranging frompork chop sandwiches andapple pie to beans and eggs. They later opened restaurants in towns where Chinese food was completely unknown, using local ingredients and cooking procedures to adapt their customer preferences. By the late 19th century,Chinese Americans in San Francisco operated luxurious restaurants patronized mainly by Chinese customers. Many restaurant owners were self-taught family cooks who improvised cooking methods using whatever ingredients were available.[2]
TheCalifornia Gold Rush (1848–1855) brought 20,000–30,000 immigrants to the US fromCanton (Guangdong province), China. The location of the first Chinese restaurant has sparked debate. Some say it was Macau and Woosung, while others cite Canton Restaurant.[3][4][5] Neither one of these restaurants have any surviving photographs; the only reliable information is that these two restaurants were founded in 1849 in San Francisco. Either way, these and other such restaurants were central features in the daily lives of Chinese immigrants. They provided a connection to home, particularly for the many bachelors who did not have the resources or knowledge to cook for themselves. These populations were substantial: In 1852, the ratio of male to female Chinese immigrants was 18:1.[6] These restaurants served as gathering places and cultural centers for the Chinese community. By 1850, there were five Chinese restaurants in San Francisco. Soon after, significant amounts of food were being imported from China to America'swest coast.[7]
The trend spread steadily eastward with the development of the American railways,[8] particularly toNew York City.[9] TheChinese Exclusion Act allowed merchants to enter the country, and in 1915, restaurant owners became eligible for merchant visas; these visas fueled the opening of Chinese restaurants as an immigration vehicle.[10] The merchant status was based on the use of rotating managers. Restaurants would operate as a partnership among many people, rotating different partners through the management responsibilities and establishing them as merchants to earn the exemption.[11]
By the early decades of the 20th century, Chinese restaurants had brought new culinary ingredients to towns and cities across the United States, includingsoy sauce,sesame oil,bean sprouts,water chestnuts,dried mushrooms,fried noodles,Oolong tea andalmond cookies.Bok choi, then called "Pak choi," was sometimes called "Chinese Romaine". Similarly,Napa cabbage was called "Chinese cabbage".[12] In those years, it was commonplace for prosperous American families, especially on theWest Coast, to employ Chinese cooks as domestic servants.[12] For example, cookbook author and TV personalityJames Beard grew up inPortland, Oregon where his parents employed a Chinese cook, Jue-Let, whom Beard credited as a major culinary influence, and spoke of with great affection.[13] In 1915, a manual was published in San Francisco, instructing Chinese immigrants how to cook for American families.[13]
Along the way, cooks adapted southern Chinese dishes and developed a style of Chinese food not found in China, such aschop suey. Restaurants (along with Chinese laundries) provided an ethnic niche for small businesses at a time when Chinese people were excluded from most jobs in the wage economy by ethnic discrimination or lack of language fluency.[14] By the 1920s, this cuisine, particularly chop suey, became popular among middle-class Americans. However, after World War II it began to be dismissed for not being "authentic," though it continued to be popular.[15]
In 1955, the Republic of China (having itselfretreated to Taiwan) evacuated theDachen Islands. Many who escaped to Taiwan later moved to the United States as they lacked strong social networks and access to opportunities in Taiwan. Chefs from the Dachen Islands had a strong influence on American Chinese food.[16]
By the end of the 1950s, immigrants from Taiwan replaced Cantonese immigrants as the primary labor force in American Chinese restaurants. Taiwanese immigrants expanded American-Chinese cuisine beyondCantonese cuisine to encompass dishes from many different regions of China as well as Japanese-inspired dishes.[16]
Chinese-American restaurants played a key role in ushering in the era of take-out and delivery food in the United States. In New York City, delivery was pioneered in the 1970s by Empire Szechuan Gourmet Franchise, which hired Taiwanese students studying atColumbia University to do the work. Chinese American restaurants were among the first restaurants to use picture menus in the US.[16]
Taiwanese immigration largely ended in the 1990s due to an economic boom and democratization in Taiwan. From the 1990s onward, immigrants from China once again made up the majority of cooks in American Chinese restaurants.[16] There has been a consequential component ofChinese emigration of illegal origin, most notablyFuzhou people fromFujian[17] andWenzhounese fromZhejiang in mainland China, specifically destined to work in Chinese restaurants in New York City, beginning in the 1980s.
Adapting Chinese cooking techniques to local produce and tastes has led to the development of American Chinese cuisine. Many of the Chinese restaurantmenus in the US are printed inChinatown, Manhattan, which has a strongChinese-American demographic.[18]
Late 20th-century tastes have been more accommodating to domestic residents.[19] By this time, it had become evident that Chinese restaurants no longer catered mainly to Chinese customers.[20]
In 2011, theSmithsonian National Museum of American History displayed some of the historical background and cultural artifacts of American Chinese cuisine in its exhibit entitled,Sweet & Sour: A Look at the History of Chinese Food in the United States.[21]
Pekin Noodle Parlor, established in 1911, is the oldest operating Chinese restaurant in the country.[22] As of 2023, the United States had around 37,000 Chinese restaurants.[23]
Many of the dishes that are commonly recognized as "Chinese food" were actually developed in America and bear little resemblance to traditional Chinese cuisine. Examples includefortune cookies,crab rangoon, andGeneral Tso's chicken, none of which originated in China. Instead, these dishes were crafted to suit American palates, often characterized by sweetness, bold sauces, and deep-fried dishes.
American Chinese cuisine has its roots in the culinary traditions of Chinese immigrants from Guangdong province, particularly theToisan (Taishan) district, the origin of most Chinese immigration before theclosure of immigration in 1924. These Chinese immigrants developed new cooking styles and used readily available ingredients.[24] The type of Chinese-American cooking served in restaurants differed significantly from the food eaten in Chinese-American homes.[25][19] Among variousregional cuisines in China,Cantonese cuisine has had the most influence on the development of American Chinese food.[26][27]
American Chinese food typically includes greater quantities of meat compared to traditional Chinese cuisine.[28] An increasing number of American Chinese restaurants—including some upscale establishments—have begun to incorporate more authentic dishes in response to growing customer demand for traditional flavors.[29] While Chinese cuisine frequently uses Asianleaf vegetables, likebok choy andgai-lan, American Chinese cuisine commonly utilizes ingredients rarely found in China. For instance, Westernbroccoli (Chinese:西蘭;pinyin:xīlán) is used instead of Chinese broccoli (gai-lan,芥蘭;jièlán).[30]
Chinese ingredients previously considered "exotic" in North America have become more available over time, including fresh fruits and vegetables. For example, ediblesnow pea pods have become widely available, while the less-knowndau miu (also called "pea sprouts," "pea pod stems," or "pea shoots") are increasingly appearing on menus and even in supermarkets in North America.
American-Chinese food also has had a reputation for high levels ofMSG, used to enhance flavor. From the early to mid-2000s through the 2010s and into the 2020s, market forces and customer preferences encouraged many restaurants to offer "MSG Free" or "No MSG" menus, or to omit this ingredient upon request.[31]
However, discussions appearing around 2020 addressed that MSG's reputation has begun shifting, suggesting this trend had been developing for at least the past decade.[32]
A typical example to show how American Chinese cuisine differs from traditional Chinese food isegg fried rice. In American Chinese cuisine, egg fried rice often includes more soy sauce for additional flavor, whereas traditional egg fried rice uses much less soy sauce. Some culinary styles, such asdim sum, have also been modified to fit American tastes, including adding batter for fried dishes and using extra soy sauce.[33]
Both traditional Chinese and American-Chinese cooking utilize similar methods of preparation, such asstir frying,pan frying, anddeep frying, all of which can easily be performed using awok.
Ming Tsai, chef and former owner of the Blue Ginger restaurant inWellesley, Massachusetts, and host ofPBS culinary showSimply Ming, has commented on the characteristics of American Chinese restaurants. He noted that these establishments often serve dishes representing three to five regions of China simultaneously, typically including items such aschop suey, various sweet and sour dishes, and an adaptation of chow mein or fried rice. Tsai described this style as: "Chinese-American cuisine as an adaptation of traditional Chinese food, modified to attract American customers by making it blander, thicker, and sweeter".[34]
Most American Chinese primarily cater to non-Chinese customers, offering menus written in English accompanied by pictures. In some cases, separate menus (sometimes known as "phantom menus") written in Chinese are available, typically featuring traditional dishes confessing ingredients such asliver,offal,chicken feet, or other meat items that might not appeal to non-Chinese customers. This is notably true among restaurants inChinatown, Manhattan.[35]
Dishes that often appear on American Chinese restaurant menus include:
TheNew York metropolitan area is home to the largest Chinese population outside of Asia,[48][49] which also constitutes the largest metropolitanAsian-American group in the United States and the largest Asian-national metropolitandiaspora in theWestern Hemisphere. TheChinese-American population of the New York City metropolitan area was an estimated 893,697 as of 2017.[50]
Given the New York metropolitan area's continuing status as by far the leading gateway for Chinese immigrants to the United States, all popular styles of every Chinese regional cuisine have commensurately become ubiquitously accessible inNew York City,[51] includingHakka,Taiwanese,Shanghainese,Hunanese,Szechuan,Cantonese,Fujianese,Xinjiang,Zhejiang, andKorean Chinese cuisine. Even the relatively obscureDongbei style of cuisine indigenous toNortheast China is now available inFlushing, Queens,[52] as well asMongolian cuisine andUyghur cuisine.[53]
Kosher preparation of Chinese food is also widely available in New York City, given the metropolitan area's largeJewish and particularlyOrthodox Jewish populations.
The perception that American Jews eat at Chinese restaurants onChristmas Day is documented in media.[54][55][56] The tradition may have arisen from the lack of other open restaurants on Christmas Day, the close proximity of Jewish and Chinese immigrants in New York City, and the absence ofdairy foods combined with meat.
Kosher Chinese food is usually prepared in New York City, as well as in other large cities with Orthodox Jewish neighborhoods, under strictrabbinical supervision as a prerequisite for Kosher certification.
Chinese populations inLos Angeles represent at least 21 of the 34 provincial-level administrative units of China, along with the largest population of Taiwanese-born immigrants outside of Taiwan, making greater Los Angeles home to a diverse population of Chinese people in the United States.[57]
Chinese-American cuisine in theGreater Los Angeles area is concentrated in Chineseethnoburbs rather than traditionalChinatowns. The oldest Chinese ethnoburb is Monterey Park, considered to be the nation's first suburban Chinatown.[58]
AlthoughChinatown in Los Angeles is still a significant commercial center for Chinese immigrants, the majority are centered in theSan Gabriel Valley which is the one of the largest concentration of Asian-Americans in the country, stretching fromMonterey Park into the cities ofAlhambra,San Gabriel,Rosemead,San Marino,South Pasadena,West Covina,Walnut,City of Industry,Diamond Bar,Arcadia, andTemple City.
TheValley Boulevard corridor is the main artery of Chinese restaurants in the San Gabriel Valley. Another hub with a significant Chinese population isIrvine (Orange County). More than 200,000 Chinese Americans live in the San Gabriel Valley alone, with over 67% being foreign-born.[59] The valley has become a brand-name tourist destination in China, althoughdroughts in California are creating a difficult impact upon itswater security and existential viability.[60] Of the ten cities in the United States with the highest proportions of Chinese Americans, the top eight are located in the San Gabriel Valley, making it one of the largest concentrated hubs for Chinese Americans in North America.[61]
Some regional styles of Chinese cuisine includeBeijing,Chengdu,Chongqing,Dalian,Hangzhou,Hong Kong,Hunan,Mongolian,Nanjing,Shanghai,Shanxi,Shenyang,Wuxi,Xinjiang,Yunnan, andWuhan.[62]
LA is also home to notable food critics, including food bloggerDavid R. Chan, who has visited more than 8000 Chinese restaurants, including hundreds around Los Angeles.[63][64]
Since the early 1990s, many American Chinese restaurants influenced byCalifornia cuisine have opened in theSan Francisco Bay Area. The trademark dishes of American Chinese cuisine remain on the menu, but there is more emphasis on fresh vegetables, and the selection is vegetarian-friendly.
This new cuisine has exotic ingredients likemangos andportobello mushrooms.Brown rice is often offered as an alternative towhite rice.
Some restaurants substitute grilled wheat flourtortillas for the rice pancakes inmu shu dishes. This substitution occurs even in some restaurants that are not typically associated with Chinese cuisine, including both Westernized and the more authentic places. For example, a Mexican bakery that supplies some restaurants with thinnertortillas made for use with mu shu. However, this trend is not always appreciated by Mu shu purists.[65]
In addition, many restaurants serving more native-style Chinese cuisines exist, due to the high numbers and proportion of ethnic Chinese in the San Francisco Bay Area.
Restaurants specializing in Cantonese, Sichuanese, Hunanese, Northern Chinese, Shanghainese, Taiwanese, and Hong Kong traditions are widely available, as are more specialized restaurants such as seafood restaurants,Hong Kong-style diners and cafes, also known asCha chaan teng (茶餐廳;chácāntīng),dim sum teahouses, andhot pot restaurants. Many Chinatown areas also featureChinese bakeries,boba milk tea shops,roasted meat,vegetarian cuisine, and specialized dessert shops.
However, one of the most common American Chinese dishes,Chop suey, is not widely available inSan Francisco, and the area's chow mein is different fromMidwestern chow mein.
Chinese cuisine inBoston results from a combination of economic and regional factors, in association with the wide Chineseacademic scene. The growingBoston Chinatown accommodatesChinese-owned bus lines shuttling an increasing number of passengers to and from the numerousChinatowns in New York City, and this has led to some exchange between Boston Chinese cuisine and that in New York.
A largeFujianese immigrant population has made a home in Boston, leading toFuzhou cuisine being readily available there. An increasingVietnamese population has also had an influence on Chinese cuisine inGreater Boston.
In addition, innovative dishes incorporatingchow mein andchop suey as well aslocally farmed produce and regionally procuredseafood are found in Chinese as well as non-Chinese restaurants in and around Boston. The selection ofChinese baked products has increased markedly in the 21st century, although the range of choices in New York City remains supreme.
Joyce Chen introduced northern Chinese and Shanghainese dishes to Boston in the 1950s, includingPeking duck,moo shu pork,hot and sour soup, andpotstickers, which she called "Peking Ravioli" or "Ravs".[66] Her restaurants were frequented by early pioneers of theARPANET,[67] as well as celebrities such asJohn Kenneth Galbraith,James Beard,Julia Child,Henry Kissinger,Beverly Sills, andDanny Kaye.[68] A formerHarvard University president called her eating establishment "not merely a restaurant, but a cultural exchange center".[69] In addition, her single-seasonPBS national television seriesJoyce Chen Cooks popularized some dishes which could be made at home, and she often encouraged using substitute ingredients when necessary.
The evolving American Chinese cuisine scene inPhiladelphia has similarities with the situation in both New York City and Boston. As with Boston, Philadelphia is experiencing significantChinese immigration fromNew York City, 95 miles (153 km) to the north,[70] and from China, the top country of birth by a significant margin for a new arrivals there .[71]
There is a growing Fujianese community in Philadelphia as well, and Fuzhou cuisine is readily available in thePhiladelphia Chinatown. Also, emergingVietnamese cuisine in Philadelphia is contributing to evolution in local Chinese cuisine, with some Chinese-American restaurants adopting Vietnamese influences or recipes.
AlthoughWashington, D.C.'s Chinese community has not achieved as high of a local profile as that in other major cities along theMid-Atlantic United States, it is now growing, and rapidly so, due to thegentrification ofDC's Chinatown and the status of Washington, D.C., as thecapital of the United States. The growing Chinese community in D.C. and its suburbs has revitalized the influence of Chinese cuisine in the area.
Washington, D.C.'s population is 1% Chinese, making them the largest single Asian ancestry in the city. However, the Chinese community in the DC area is no longer solely concentrated in the area of Chinatown, which is about 15% Chinese and 25% Asian, but is mostly concentrated throughout various towns insuburbanMaryland andNorthern Virginia. The largest concentration of Chinese and Taiwanese in the D.C. area is inRockville, Maryland, inMontgomery County.
A popular dish localized in Chinese American carryouts across theDMV region consists of wholefried chicken wings served withmumbo sauce, a sweet, tangy ketchup-based condiment.[72]
In D.C. proper, there are Chinese-owned restaurants specializing in both Chinese American and authentic Chinese cuisine. Regional variations of Chinese cuisine that restaurants in D.C. specialize in includeShanghainese cuisine,Cantonese cuisine,Uyghur cuisine,Mongolian cuisine, andSichuan cuisine. In the suburbs of D.C. in Maryland and Virginia, many of which have a much higher Chinese population than D.C., regional variations present aside from the ones previously mentioned includeHong Kong cuisine,Hunan cuisine,Shaanxi cuisine,Taiwanese cuisine, andYunnan cuisine.[73]
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Hawaiian-Chinese food developed somewhat differently from Chinese cuisine in thecontinental United States.
Owing to the diversity ofPacific ethnicities in Hawaii and the history of theChinese influence in Hawaii, resident Chinese cuisine forms a component of thecuisine of Hawaii, which is afusion of different culinary traditions. Some Chinese dishes are typically served as part ofplate lunches in Hawaii.
The names of foods are different as well, such asManapua, from the Hawaiian contraction of "Mea ono pua'a" or "deliciouspork item" from the dim sumbao, though the meat is not necessarily pork.
Many American films (for example:The Godfather;Ghostbusters;The Lost Boys;The Naked Gun;Crossing Delancey;Paid in Full; andInside Out) include scenes where Chinese take-out food is eaten fromoyster pails. The consistent choice of cuisine, however, might just be an indicator of its popularity. A running gag inDallas isCliff Barnes' fondness for inexpensive Chinese take-out food, in contrast to hisnemesisJ. R. Ewing, who frequents fine restaurants.[78]
Numerous American television series and films have featured Chinese restaurants as settings, includingA Christmas Story,Seinfeld (particularly the episode "The Chinese Restaurant"),Sex and the City,Big Trouble in Little China,South Park,Year of the Dragon,Lethal Weapon 4,Mickey Blue Eyes,Booty Call,Rush Hour 2, andMen in Black 3.[79][80] In most cases, these are not actual restaurants butmovie sets designed to typify the stereotypical American Chinese eatery, featuring "paper lanterns and intricate woodwork," with "numerous fish tanks and detailed [red] wallpaper [with gold designs]" and "golden dragons," plus "hanging ducks in the window".[79][80]
Chinese American cuisine provides an option for Americans to taste Chinese food that is adapted to both Chinese and American flavors. It allows people in America to learn more about Chinese traditional culture. During this process, Chinese Americans have developed a new cuisine which is different fromtraditional Chinese food, contributing to the food diversity in America. By running their own restaurants or eateries, first-generation Chinese immigrants reduced discrimination against them and gained sufficient income to send the next generations to universities or colleges.[81] ForChinese Americans, American Chinese cuisine has already become part of their childhood memories and life,[82] which also would be a bridge between Chinese and American cultural communications and interactions. For example,Panda Express andP.F. Chang's, two of the most famous American Chinese restaurants in the United States, have become the symbol of American Chinese cuisine and have gained appreciation from many Americans.
Additionally, American Chinese cuisine brought some new ingredients and cooking methods to the United States, such as stir-frying and steaming. Thus, many restaurants in the United States started to combine non-Chinese dishes with traditional Chinese cooking techniques and flavors, which promoted the development of fusion cuisine.[3] Introduction of Chinese food also triggered people's curiosity about Asian food, includingJapanese,Thai andSingaporean food, leading to a prevalence of Asian cuisine.
Authenticity
American Chinese food is often criticized for the lack of authenticity or called ‘fake’ Chinese food. The criticism stems from its different characteristics such as taste, ingredients, and preparation of the food. Scholars like Haiming Liu observe that “[t]raditions that seem timeless and ancient are in fact being constantly modified and reinvented within any given historical context,” so what may be authentic in a given time may not be in another.[83] However, some argue that it represents a new yet authentic Chinese cuisine. While distinct from traditionalregional Chinese cuisine, it is afusion of American and Chinese flavors as it is a product ofChinese immigrants who have “adapted to their social environments, developed new identities, and formed new cultural sensibilities.” What started as a way for Chinese immigrants to eat familiar foods later transformed into a cultural blend of their traditional recipes and their adapted way of life facing the U.S. economy.[84]
Authenticity in restaurants
Articles have stated that authenticity involves “more than food; music, ambience, and serving style come into play”. Restaurants’ authenticity is often not fixed, but rather based on communication, symbols, and changing ideas. Some argue that ethnic restaurants help immigrants feel connected culturally.[85] This suggests that social connections and reputations contribute towards how authenticity is perceived in the culinary context. However, past studies argue that the concept of authenticity is simply a marketing ploy to attract non-Chinese customers rather than a true reflection of the culture. In other words, the concept of authenticity has often been examined from the perspective of the tourist seeking an authentic experience.[86]
Nutritional concerns
The adaptation of Chinese cuisine to American tastes has also shifted its nutritional content. Many have claimed that these modifications have made it less healthy, as the dishes now contain higher levels of sodium, fat, and oil. This has influenced some to perceive the ‘Americanization’ of the cuisine to have contributed to the reduced nutritional value. For example, theorange chicken atPanda Express contains 22 grams of fat, exceeding the recommended daily intake of 20 grams. Similarly, theKung Pao chicken contains 21 grams of fat, which also surpasses the dietary guidelines. However, it is possible to customize the meals to fit an individual's nutritional needs.
MSG panic
In the 1980s, a popular food seasoning known asmonosodium glutamate (MSG) became the subject of health concerns leading up to the “MSG panic.” A report from Dr. Robert Ho Man Kwok, in a medical journal describing the symptoms he experienced after dining at a Chinese restaurant contributed to the growing concerns about MSG. Media coverage amplified these concerns which popularized the term “Chinese restaurant syndrome,” despite MSG being a widely used seasoning in a range of foods. In response to a heightened public concern, researchers hastily conducted studies that framed the issue towards Chinese cuisine rather than the seasoning MSG, though it has been claimed as the initial linkage.[87]
Sociologist Stanley Cohen defined the fear surrounding MSG as a "moral panic”, in which “a condition, episode, person, or group of persons emerges to become defined as a threat to societal values and interests. Some research claims it was influenced by historicalxenophobia toward Chinese Americans and immigrants, contributing to the stigmatization of Chinese cuisine as being of lower quality or unhealthy due to its MSG content.[88]
Although some Chinese people will regard American Chinese food as inauthentic, since 2018, some American Chinese food restaurants have opened in Chinese cities such asBeijing andShanghai.[89][90][4] For example,P.F. Chang's, a restaurant chain specializing in American Chinese food, opened a new restaurant in Shanghai, China. The CEO of this chain, Michael Osanloo, revealed his positive attitude towards the future of opening more chain restaurants in China because he believed that Chinese people would like to try something new.[6]
Many owners of the American Chinese restaurants opened in the cities of China are Chinese Americans. Their primary target customers were people from foreign countries and students who have studied abroad. However, many native Chinese people, especially younger generations have a greater willingness to try American Chinese food. Yinhao Xu, the owner of Americanized Chinese eatery-Bamboo Chinese Fast Food in Beijing, said that he was surprised that some younger generations without overseas experiences have a higher level of acceptance of American-style Chinese cuisine.[90] The reason for that is cultural effect; many American Chinese cuisines appear in American shows or films, such asFriends andThe Big Bang Theory, which leads young people in China to want to try American Chinese food.[91]
Woktionary, an American Chinese restaurant opened inSeoul,South Korea, provides authentic American Chinese food, such as chow mein and Mongolian beef. Meanwhile, the head chef Kim also added new flavors to some of the dishes.[10]
At the same time, Panda Express also opened a restaurant in Seoul, South Korea. The CEO of the company indicated that many Korean customers were already expecting for this move.[22]
The firstPanda Express inJapan was opened in November 2016 inKawasaki. It is dedicated to providing the original taste of American Chinese food in Japan. It offers similar menus in Japan compared to Panda Express restaurants in the United States, such asorange chicken, Beijing beef, andfortune cookies. Nevertheless, the restaurant also tries to implement localization by offering a limited dish only in Japan: Sweet and Pungent Shrimp.[17]
Chinese food and American Chinese cuisine has become a staple food in British Cuisine as early as the 19th century with the first arrivals of Chinese immigrants to the UK. In an 2009 survey, over 80% of participants enjoy Chinese cuisine. British Chinese cuisine can be distinguished by its partnering with the British classic chips. American Chinese characteristics come inspired by the fried dishes like Rangoons and Chop Suey.[92]
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China is, far and away, the primary sending country, with 22,140 city residents who make up about 11 percent of the foreign-born population, according to a Pew Charitable Trusts analysis of Census data. Next is the Dominican Republic with 13,792, followed by Jamaica, 13,500; India, 11,382; and Vietnam, 10,132...About 230,000 Philadelphians are foreign-born. More than a quarter of residents are immigrants or have a foreign-born parent, Pew reported, and 23 percent speak a foreign language at home.
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