Editing American Chinese cuisine (section)

==Dishes==

===Menu items not found in China===
Dishes that often appear on American Chinese restaurant menus include:
* [[Almond chicken]] — Chicken breaded in batter containing ground almonds, fried and served with almonds and onions.{{sfnb|Jung|2010| p = [https://books.google.com/books?id=P99LCAAAQBAJ&q=almond+chicken 197 etc.]}}
* [[Chicken and broccoli]] — Similar to beef and broccoli, but with chicken instead of beef.
* [[Chinese chicken salad]] — Usually contains sliced or shredded chicken, uncooked [[leafy greens]], carrots, cucumbers, crispy noodles (or fried wonton skins) and sesame dressing. Some version include [[mandarin orange]]s.
* [[Chop suey]] — Derived from a term meaning "assorted pieces" in Chinese. It typically consists of vegetables and meat in a brown sauce but can also be served in a white sauce.
* [[Crab rangoon]] — Fried [[wonton]] skins stuffed with (usually) artificial [[crab]] meat ([[surimi]]) and [[cream cheese]].
* [[Fortune cookie]] — Invented in [[California]] as a Westernized version of the Japanese ''[[omikuji]] [[senbei]]'',<ref>{{cite news |url=https://www.nytimes.com/2008/01/16/dining/16fort.html?_r=1 |work=[[The New York Times]] |title=Solving a Riddle Wrapped in a Mystery Inside a Cookie |date=January 16, 2008 }}</ref> fortune cookies have become sweetened and found their way to many American Chinese restaurants.
* [[Fried wontons]] — Somewhat similar to crab rangoon, a filling, (most often pork), is wrapped in a wonton skin and deep fried.<ref>[http://chinesefood.about.com/od/dimsumwonton/r/friedwonton.htm Fried Wonton] {{Webarchive|url=https://web.archive.org/web/20121112193734/http://chinesefood.about.com/od/dimsumwonton/r/friedwonton.htm |date=November 12, 2012 }}, ''About.com''</ref><ref>[http://blogchef.net/fried-wontons-recipe/ Fried Wontons Recipe], ''BlogChef.net''</ref><ref>[http://www.thaitable.com/thai/recipe/fried-wontons Fried Wontons Recipe], ''ThaiTable.com''</ref><ref>[http://www.chow.com/recipes/28056-fried-wontons-zha-yuntun Fried Wontons (Zhá Yúntūn)] {{Webarchive|url=https://web.archive.org/web/20150906010954/http://www.chow.com/recipes/28056-fried-wontons-zha-yuntun |date=September 6, 2015 }}, ''Chow.com''</ref><ref>[http://www.fromaway.com/cooking/chinese-new-year-fried-wontons Chinese New Year: Fried Wontons] {{Webarchive|url=https://web.archive.org/web/20180228014808/http://www.fromaway.com/cooking/chinese-new-year-fried-wontons |date=February 28, 2018 }}, ''FromAway.com''</ref><ref>[http://rasamalaysia.com/chinese-recipe-fried-wontons/ Fried Wontons Recipe], ''RasaMalaysia.com''</ref>
* [[General Tso's chicken]] — Chunks of chicken that are dipped in batter, deep fried, and seasoned with ginger, garlic, sesame oil, scallions, and hot [[chili pepper]]s. This dish was named after [[Qing dynasty]] statesman and military leader [[Zuo Zongtang]], often referred to as General Tso.
* [[Mongolian beef]] — Fried beef with scallions or white onions in a spicy and often sweet brown sauce.
* [[Pepper steak]] — Sliced steak, green bell peppers, tomatoes, and white or green onions stir fried with salt, sugar, and soy sauce. [[Bean sprout]]s are a less common addition.
* Royal beef—Deep-fried sliced beef, doused in a wine sauce and often served with steamed broccoli.
* [[Sesame chicken]] — Boned, marinated, battered, and deep-fried chicken which is then dressed with a translucent red or orange, sweet and mildly spicy sauce, made from soy sauce, corn starch, vinegar, chicken broth, and sugar, and topped with sesame seeds.
[[File:Wonton Strips.jpg|thumb|[[Wonton]] strips are commonly served as complimentary appetizers along with [[duck sauce]] and hot mustard]]
* [[Sushi]] — despite being served in the Japanese and American styles, some American Chinese restaurants serve various types of sushi, usually on buffets.
* Sweet roll — yeast rolls, typically fried, covered in granulated sugar or powdered sugar. Some variants are stuffed with [[cream cheese]] or icing.
* Wonton strips — these deep-fried strips of dough are commonly offered as complimentary appetizers, along with [[duck sauce]] and hot mustard, or with soup when ordering take-out.

====Other American Chinese dishes====
''[https://omnivorescookbook.com/stir-fried-pea-shoots/ Dau miu]''  is a Chinese vegetable that has become popular since the early 1990s, and now not only appears on English-language menus, usually as "pea shoots", but is often served by some non-Asian restaurants as well. Originally, it was only available during a few months of the year, but it is now grown in greenhouses and is available year-round.

===Versions of dishes also found in China===
[[File:Egg foo young.JPG|thumb|Egg foo young]]
* Beijing beef — in China, this dish uses ''[[gai lan]]'' (Chinese broccoli) rather than American [[broccoli]].
* [[Beef and broccoli]] — [[flank steak]] cut into small pieces, stir-fried with broccoli, and covered in a dark sauce made with [[soy sauce]] and [[oyster sauce]] and thickened with [[cornstarch]].<ref>{{cite web |url=http://www.newuniversity.org/2008/06/features/history_and_culture_chinese156/ |title=History and Culture: Chinese Food |date=June 2, 2008 |publisher=New University |access-date=April 16, 2018}}</ref><ref>{{cite web|url=http://www.canyoustayfordinner.com/2010/06/30/beef-and-broccoli/ |title=Beef and Broccoli &#124; Can You Stay For Dinner? |date=June 30, 2010 |publisher=Canyoustayfordinner.com |access-date=April 16, 2018}}</ref><ref>{{Cite web|url=http://chinese.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476|archive-url=https://web.archive.org/web/20120910210447/http://chinese.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476|url-status=dead|title=The Best Easy Beef And Broccoli Stir-Fry Recipe - Food.com - 99476<!-- Bot generated title -->|archive-date=September 10, 2012}}</ref>
* [[Cashew chicken]] — stir-fried tender chicken pieces with [[cashew nut]]s.
* [[Chow mein]] — literally means "stir-fried [[noodle]]s". Chow mein consists of fried crispy noodles with bits of meat and vegetables. It can come with chicken, pork, shrimp or beef.
* [[Egg foo young]] — Chinese-style [[omelet]] with vegetables and meat, usually served with a brown gravy. While some restaurants in North America deep-fry the omelet, versions found in Asia are more likely to fry in the wok.
* [[Egg roll]] — while [[spring roll]]s have a thin, light beige crispy skin that flakes apart, and is filled with mushrooms, [[bamboo]], and other vegetables inside, the American-style egg roll has a thicker, chewier, dark brown bubbly skin stuffed with cabbage and usually bits of meat or seafood (such as pork or shrimp), but no egg. In some regions, a filling of shredded and dried celery replaces cabbage, resulting in a more greenish tinge to the filling.<ref>[https://dinnerinthepines.com/homemade-egg-rolls/ Egg roll recipe] Dinner in the Pines {{Webarchive|url=https://web.archive.org/web/20240315191236/https://dinnerinthepines.com/homemade-egg-rolls/|date=March 15, 2024}}</ref>
* [[Fried rice]] — fried-rice dishes are popular offerings in American Chinese food due to the speed and ease of preparation and their appeal to American tastes.It is commonly prepared with rice cooled overnight, allowing restaurants to put leftover rice to good use (freshly cooked rice is actually less suitable for fried rice). The American-Chinese version of this dish typically uses more soy sauce than the versions found in China, and it's offered with different combinations of meat (pork, chicken, shrimp ) and vegetables.
* [[Ginger beef]] ({{lang-zh|t=生薑牛肉|p=shēngjiāng niúròu|labels=no}}) — tender beef cut in chunks, mixed with ginger and Chinese mixed vegetables.
* [[Ginger Fried Beef|Ginger fried beef]] ({{lang-zh|t=乾炒牛肉絲|p=gānchǎo niúròu-sī|labels=no}}) — tender beef cut in strings, battered, deep fried, then re-fried in a wok mixed with a sweet sauce, a variation of a popular Northern Chinese dish.
* [[Hulatang]] — a traditional Chinese soup with hot spices, often called "spicy soup" on menus.
* [[Hot and sour soup]] — the North American soups tend to have starch added as a thickener.
* [[Kung Pao chicken]] — a spicy [[Sichuan cuisine|Sichuan]] dish that is served with peanuts, scallions, and [[Sichuan peppers]]. Some versions in North America may include zucchini and bell peppers.
* [[Lo mein]] ("stirred noodles") — frequently made with eggs and flour, making them chewier than a recipe simply using water. Thick, spaghetti-shaped noodles are pan fried with vegetables (mainly bok choy and Chinese cabbage or [[Napa cabbage|napa]]) and meat. Sometimes this dish is referred to as chow mein (which literally means "stir-fried noodles" in Cantonese).
* [[Rice vermicelli#Mainland China|Mei fun]] — noodles usually [[simmered]] in [[broth]] with other ingredients such as [[fish ball]]s, [[beef ball]]s or slices of [[fishcake]].
* [[Moo shu pork]] — the original version uses more typically Chinese ingredients (including [[Cloud ear fungus|wood ear]] fungi and [[daylily]] buds) and thin flour pancakes, while the American version often uses vegetables more familiar to Americans, and thicker pancakes. This dish is quite popular in Chinese restaurants in the United States, but not as popular in China.
* [[Orange chicken]] — chopped, battered, fried chicken with a sweet orange flavored chili sauce that is thickened and glazed. The traditional version consists of stir-fried chicken in a light, slightly sweet soy sauce flavored with dried orange peels.
* [[Wonton soup]] — In most American Chinese restaurants, only wonton dumplings in broth are served, while versions found in China may come with noodles. (In Guangdong, it can be a full meal in itself, consisting of thin egg noodles and several pork and prawn wontons in a pork or chicken soup broth or noodle broth). Especially in takeout restaurants, wonton are often made with thicker dough skins, to withstand the rigors of delivery.