Editing American Chinese cuisine (section)

===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.