美国人吃的中餐和中国人吃的有什么不同？这些变化是什么时候、怎样发生的？中国人怎么看美国的中餐？

Joseph Wang
Most of the changes seem to be made to adapt Chinese food to middle class American tastes and the fast food environment. Lots of sauces, lots of sugar, heavy on the meat. Everything is fried.
One very odd thing is that there are cuisines that are more similar to Chinese food than American-Chinese food. My wife would buy food in the Hispanic part of Austin, Texas because that food was more similar to Taiwanese food than what you’d find in a American Chinese restaurant. My father would take food trips to the African-American part of town for the same reason.
A lot of this has to do with cooking techniques. The people I know who ran Chinese restaurants for Americans ended up cooking food like McDonalds because that’s what people wanted and it made money.

大部分的改变似乎是为了让中餐适应美国中产阶级的口味和快餐环境。大量的调味料，很多糖，大量的肉。一切都是油炸的。
一件非常奇怪的事情是，有些菜系更像中餐，而不是美式中餐。我妻子会在得克萨斯州奥斯汀的西班牙裔区买菜，因为那里的菜更像台湾菜，而不是你在美国中餐馆里能找到的菜。出于同样的原因，我父亲会带着食物去镇上的非裔美国人区。
这和烹饪技巧有很大关系。我认识的那些为美国人开中餐馆的人最后都做了像麦当劳那样的食物，因为这是人们想要的，而且能赚钱。

Honghao Bi
500 years ago, chili peppers were taken back from the new world and introduced into China. Chinese started to make spicy dishes. Today, Chinese are running restaurant in America famous for spicy food.
There are many opinions about American Chinese food, but I guess I am the open-minded Chinese.
It's true that American Chinese food is just Chinese style American food, and it tastes like deep-fried sugar. But I don't think it's a joke. Actually, it's one of the greatest things happening in this world.
Although many Chinese dishes are claimed with historical value, the reality is most of the popular Chinese cuisines didn't exist until 100 years ago. Without enough material from all over the world, some dishes are not possible to be invented.
For example, the dish “Stir-fried tomato and scrambled eggs” is a very common Chinese dish we can see today. Almost every Chinese student start cooking with this dish. There are many different styles of tomato and scrambled eggs, and this dish is one of the most favorite dishes across the whole China.
But, this dish was only invented within the recent 70 years, after Chinese were aware that tomatoes were not toxic.
Another example is spices. Most Chinese dishes we are tasting now require a spice like this:
With high density trains running in and out, spices from all over China gathered in Henan. This makes it possible to produce spice mix with all different kinds of spices. People from all over China came to Henan, providing customers and market for 13 spice mix. In turn, 13 spice mix was invented and gained huge success.
Let’s come back and take a look at American Chinese food. American Chinese food was invented when the first generation Chinese came to America after 1840s (much older than the dishes and spices we talked above). At the beginning, Chinese dishes were not welcomed among Americans. Rumors said Chinese eat mice. That’s actually because Chinese labor had to work and live in very terrible environment, with a lot of mice running around.
It was not until late 1800s, when the dish “Chop Suey” was invented by Wong Chin Foo, that Chinese dishes became accepted by Americans.

500年前，辣椒从新大陆带回中国。
中国人开始做辣的菜。今天，中国人在美国经营着以辛辣食物闻名的餐馆。
关于美国中餐有很多观点，但我想我是一个思想开放的中国人。
没错，美式中餐就是中式的美国菜，吃起来像油炸糖。但我不认为这是个玩笑。事实上，这是世界上最伟大的事情之一。
尽管许多中国菜被认为具有历史价值，事实上，大多数受欢迎的中国菜系直到100年前才出现。没有来自世界各地的足够材料，有些菜是不可能被发明出来的。
例如，“炒番茄炒蛋”是我们今天看到的一道非常常见的中国菜。几乎每个中国学生都是从这道菜开始烹饪的。西红柿炒鸡蛋有很多种不同的风格，这道菜是全中国最受欢迎的菜肴之一。
但是，这道菜是近70年来才发明出来的，因为中国人意识到西红柿是无毒的。
另一个例子是香料。我们现在品尝的大多数中国菜都需要这样的调味品：
随着高密度列车进进出出，来自中国各地的香料聚集在河南。这使得生产各种香料混合料成为可能。来自全国各地的人们来到河南，为客户和市场提供13种香料组合。接着，13种混合香料被发明出来，并获得巨大成功。
让我们回来看看美式中餐。美式中餐是19世纪40年代后第一代中国人来到美国时发明的(比我们上面谈到的菜肴和香料要古老得多)。起初，中国菜不受美国人欢迎。
有传言说中国人吃老鼠。这实际上是因为中国劳工必须在非常严酷的环境中工作和生活，而那些地方有很多老鼠跑来跑去。
直到19世纪末，当王清福发明了“杂烩”这道菜时，中国菜才被美国人接受。

Catherine Feng
As a Chinese person that has eaten American Chinese food, I can say that there are many fundamental differences between American and true Chinese food. I think the differences are mainly based on the tastes and preferences of the people. American Chinese food caters to Americans, while Chinese food caters to Chinese.
One main thing that I notice is that American Chinese food is often a lot sweeter and also oiler than Chinese. I also tend to notice the usage of a lot of sweet soy sauce. Chinese food tends to be lighter and is often less sweet (the sweetness of American Chinese food strikes me as being too strong). I’ve also found that American Chinese food doesn’t get to be as spicy or flavorful as true Chinese food. Chinese food often contains different spices and condiments, and you can often taste the difference.
There are also many different branches of Chinese food, each of which originates from different parts of China. Each branch tastes different. Some are known for being extremely spicy, or for being sweet. It all depends on which area of China.
I believe all of these differences and changes occurred when Americans first began imitating and making Chinese food. I believe the main difference is often the materials used, as well as the seasoning. Americans season food differently than the Chinese, so I think the change happened naturally as Americans began making Chinese food.
I’m not sure how all Chinese people think about American Chinese food, but I tend to avoid it. Personally, I dislike how it tastes heavier than true Chinese food. I think that as a whole, Chinese people would see American Chinese food as a completely different version of their own dishes (like a separate branch of the cuisine or a different cuisine).

作为一个吃过美国中餐的中国人，我可以说，美国菜和真正的中餐有许多根本的区别。我认为差异主要是基于人们的品味和喜好。美式中餐迎合美国人的口味，而中餐则迎合中国人的口味。
我注意到的一件主要事情是，美国中餐通常比中国菜更甜，也更油。我也注意到很多甜酱油的用法。中国菜一般比较清淡，也不太甜(我觉得美国中餐太甜了)。我还发现美式中餐没有真正的中餐那么辣或美味。中国食物通常含有不同的香料和调味品，你经常可以尝到不同的味道。
中国食物也有许多不同的分支，每个分支都起源于中国的不同地区。每个分支尝起来都不一样。有些以极辣或极甜而闻名。这完全取决于中国的哪个地区。
我相信所有这些差异和变化都发生在美国人第一次开始模仿和制作中国食物的时候。我认为主要的区别在于所用的材料，以及调料。美国人的调味方式与中国人不同，所以我认为这种变化是在美国人开始做中国菜时自然而然发生的。
我不知道所有中国人是怎么看待美国中餐的，但我倾向于避开美国中餐。
就我个人而言，我不喜欢它尝起来比真正的中国菜味道更重。我认为，总体来说，中国人会把美国中餐看作是他们自己菜的完全不同版本(就像一个菜系的分支或不同的菜系)。

Sydney Ma
Having lived in America for 9 years I have had the opportunity to try American Chinese food and here's my take on it.
It's not really good, places like Panda Express and other buffets, it really has nothing to do with Chinese food in China. I find the food is greasy and way too sweet to ever please the Chinese tastebuds, even though some parts of China have sweet dishes, it's nowhere near as sweet as some American Chinese food dishes.
Then there are the fusion places that are closer to real Chinese food but tend to use local ingredients and slightly off taste to please American patrons, these are usually found in Chinatown and taste far better than any old style American Chinese food mentioned above. If I were still in the US these are the places I'd go to, although nothing beats Chinese food in China.
And it also goes the other way around, American and other Western food in China (not junk food but actual food) taste weird and completely off compared to the real stuff in America or in Italy or in France or elsewhere. Guess you just have to go to the actual country where the food originates to get the real taste

在美国生活了9年，我有机会品尝美国中餐，以下是我的看法。
不是很好，像熊猫快餐和其他自助餐，在中国，这和中国菜一点关系都没有。我发现那里的食物油腻又太甜，根本无法满足中国人的味蕾，尽管中国有些地方有甜食，但远不及美国的一些中国菜甜。
还有一些混合餐厅更接近真正的中国菜，但往往使用当地食材，口味略差，以取悦美国顾客，这些通常在唐人街找到，味道远比上面提到的任何旧式美国中餐好。如果我还在美国，我会去这些地方，尽管没法与真正的中国菜相比。
反过来说，在中国吃美国和其他西方食物(不是垃圾食品，而是真正的食物)，和美国、意大利、法国或其他地方的真正食物相比，味道很奇怪，完全不一样。看来你得去真正的食物产地才能品尝到真正的味道

Victor Fong
Seeing as most other people seem to indicate that they dislike it, I am going to offer a different opinion as a South East Asian Chinese who hasn’t eaten American Chinese before.
I want to eat it.
People might diss the food because it is something that is not traditional Chinese, but I don’t have a problem with that. It is “Chinese” food made for Americans, and there is nothing wrong with that as long as that is properly conveyed to the consumers.
Fried chicken pieces coated in a sweet orange-flavored chili sauce. How does that not sound good?
Beef and Broccoli also sounds fantastic. It’s freaking steak (sliced…) and seasoned with soy sauce!
But now, the question is - will I look at these and call them Chinese food? No, they are American Chinese food. They have similar base ingredients and techniques used in Chinese food, but they are not Chinese food as I know it.
I think, to the Chinese that cares about “Chinese” food labellings, American Chinese is kind of like fast food. It is the overly sweet, overly fried take of vaguely familiar food, and we feel offended by that the same way we look at fast food and think that it is disgusting. It doesn’t help that from what I can tell, there seems to be a lot of fast food version of American Chinese food, which further proves the “overly sweet, overly fried” point.
I’m sure if prepared correctly, they will be delicious. After all, the best tasting food are the ones made specifically for you.

鉴于大多数人似乎都表示不喜欢美国中餐，作为一个从来没有吃过美国中餐的东南亚华人，我想提供一个不同的意见。
我想吃美国的中餐
人们可能会因为这些食物不是传统的中国食物而不喜欢它们，但我对此没有意见。这是为美国人制作的“中国”食品，只要正确地传达给消费者，这并没有什么错。
裹着甜橙味辣椒酱的炸鸡块，这听起来不好吃吗？
牛肉和西兰花听起来也很不错。这是该死的牛排(切片……)，用酱油调味！
但现在的问题是，我会把这些东西叫做中国菜吗？不，它们是美国中餐。它们的基本配料和制作工艺与中餐相似，但据我所知，它们不是中餐。
我认为，对于那些关心“中式”食品标签的中国人来说，美式中餐有点像快餐。它是一种过于甜、过于油炸的食物，它太甜了，炸的有点过了，就像我们看待快餐，觉得它很恶心一样。就我所知，似乎有很多美式中餐的快餐，进一步证明了“过甜、炸过了”的观点。
我相信如果烹饪得当，一定会很好吃。毕竟，最美味的食物是专门为你做的。

Hidesato Sakakibara
I have been to China, Hong Kong and Singapore many times. The Chinese food in the US is totally fake save that served in restaurants catering to Chinese people.
I would assume that many of the dishes would not be enjoyed by Westerners. The food served in the US is far sweeter and less exotic than the real fare.

我去过中国、香港（中国）和新加坡很多次。美国的中餐完全是假的，除了在为中国人服务的餐馆里提供的中餐。
我想很多菜西方人是不会喜欢的。美国的食物比真正的食物要甜得多，也没有什么特别之处。

Tiffany Cheng

American Chinese food is an altered version of Cantonese Chinese food which are made to cater for American taste. Majority of American Chinese food dishes (e.g: Lo Mien, Chow Mien, Sweet and Sour sauce dishes, Lemon Chicken, etc.) bare more similarities with Cantonese Chinese food dishes. The reason why majority of the American Chinese dishss have more similarities with Cantonese Chinese food dishes is because majority of the Chinese immigrants that came to the US in the past were from Guangdong region of China, especially from the Sze Yup/ Si Yi (四邑) district of Guangdong.

American Chinese food is noticeably sweeter in flavour and oilier than the authentic version of Cantonese Chinese food which American Chinese food derived from. Authentic verison of Cantonese Chinese food tends to be lighter, less oily, and more subtle in flavour compared to American Chinese food because Cantonese Chinese food originally puts on focus on freshness of food ingredients and sophisticated cooking techniques.
Authentic Chinese food varies from region to region, each regions of China have their own food cultures.
Northern Chinese food usually uses wheat as the staple food because Northern China is too cold to cultivate rice. Buns, noodles, and pancakes are the most common staple food items at the North of China. Scallion and cabbage are the most commonly used vegetables, potato is also featured for vegetable. Mutton and beef are the most commonly used meats, although pork is also often used. Shandong food usually features more seafood compared to the other Northern Chinese food because Shandong is located near the sea where seafood is more abundant. Onions and garlic are also used in Shandong cooking because Shandong region produces a lot onions and garlic.
Cantonese food has light yet rich flavours, the seasonings are light yet flavourful. It incorporates many types of meat, from the usual chicken, pork, seafood, and beef, to more “exotic” ones such as frog, goose and offal. While faster cooking methods such as stir-frying and steaming are preferred, other cooking methods such as braising, double-boiling and deep-frying are also used to incorporate stronger flavours. Cantonese food relies on sauces and condiments such as black bean sauce, oyster sauce, sweet and sour sauce, and shrimp paste to strengthen the flavours of the food. There are also a lot of preserved and dried ingredients used to improve or layer flavours in a dish. There are also a lot of preserved and dried ingredients used to add layer of flavours in a dish such as century egg, salted egg, preserved radish, and salted fish. Rice is the staple food.

美式中餐是粤菜的改版，是为迎合美国人口味而制作的。大部分美式中餐(如卤面、炒面、糖醋酱菜、柠檬鸡等)与粤菜有更多相似之处。为什么大多数美国的中国菜与中国广东菜有更多的相似之处，因为大部分来到美国的中国移民在过去都来自中国广东地区，特别是从广东的“四邑”片区。
美式中餐的味道明显比正宗的粤菜更甜、更油，而正宗的粤菜正是美式中餐的起源。正宗的粤菜往往比美式中餐更清淡、更少油、味道更细腻，因为粤菜最初注重食材的新鲜和复杂的烹饪技巧。
地道的中国菜因地域而异，中国每个地域都有自己的饮食文化。
中国北方的食物通常以小麦为主食，因为中国北方太冷了，不能种植水稻。馒头、面条和煎饼是中国北方最常见的主食。大葱和卷心菜是最常食用的蔬菜，土豆也是特色蔬菜。羊肉和牛肉是最常用的肉类，虽然猪肉也经常食用。与中国北方的其他食物相比，山东菜通常以海鲜为主，因为山东靠近大海，海鲜更丰富。洋葱和大蒜也被用于山东烹饪，因为山东地区生产大量的洋葱和大蒜。
广东菜口味清淡而丰富，调料清淡而可口。它包含多种肉类，从常见的鸡肉、猪肉、海鲜和牛肉，到更“独特”的，如青蛙、鹅和内脏。虽然快速的烹饪方法，如炒和蒸是首选，其他烹饪方法，如炖，煮和炸也被用来融入更强烈的味道。粤菜依赖酱汁和调味品，如豆豉酱、蚝油、糖醋酱和虾酱来增强食物的味道。还有很多腌制和干燥的配料，用来改善菜的味道。还有很多腌制和干燥的食材，用来在菜中增加一层味道，如皮蛋、咸蛋、腌萝卜和咸鱼。大米是主食。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

Hakka food has flavourful ingredients. The main ingredients is usually already preserved or braised, which already imparts a lot of flavour into the ingredient itself. Hakka food is often quite salty due to preserved or braised main ingredients.
Hokkien food usually has robust yet lighter flavours and focuses a lot on umami flavours. This is reflected in the preferred cooking methods such as steaming, boiling, braising, and stewing.
Chaozhou/Teochew food usually has clean and delicate flavours because Chaozhou/Teochew cooking uses little amount of seasonings and ingredients to retain freshness and cleanness of the food ingredients. Poaching, steaming, stir-frying and braising are the preferred cooking methods in Chaozhou/Teochew food. Seafood is a common ingredient in Chaozhou/Teochew food, with fish being a primary ingredient in most dishes.

Shanghai food has sweet taste because sugar is often used in Shanghai cooking. Shanghai cooking also features red cooking, red cooking is a Chinese cooking method where the meats are simmered in soy sauce for hours to create the dark red colored glaze. Shanghai is also famous for the soup dumplings, 小龍包 is the example of it.

Sichuan food and Hunan food are usually very spicy. Hunan food has pepper to create the spicy taste, while Sichuan food uses chili and Sichuan peppercorn to create the spicy taste. Beef is also featured in Hunan food and Sichuan food.
Sichuan food is also divided into three styles (Upper River style, Lower River style, Small River style).
Sichuan food of Upper River style is usually lighter in taste because the main emphasize on Upper River style Sichuan food is knife technique and cooking technique.
Lower River style is the type Sichuan food that we often associate with Sichuan food, flavors are bolder and spicier. Many of the Sichuan dishes that we know today are based on the Lower River style Sichuan food.

客家菜的食材很香。主要食材通常已经腌制或炖煮过了，这已经给食材本身增添了很多味道。客家菜通常比较咸，因为主要食材是腌制或炖煮的。
闽南菜通常味道浓烈而清淡，注重鲜味。这反映在人们喜欢的烹饪方法上，如蒸、煮、炖。
潮州菜的味道通常是清淡的，因为潮州菜只使用少量的调味料和配料，以保持食材的新鲜。水煮、蒸、炒、炖是潮州菜的首选烹饪方法。海鲜是潮州菜中常见的食材，鱼是大多数菜肴的主要食材。
上海菜的味道很甜，因为在上海烹饪中经常使用糖。上海菜也以红烧为特色，红烧是一种中国烹饪方法，将肉在酱油中炖几个小时，以产生暗红色。上海的汤包也很有名，比如小笼包。
四川菜和湖南菜通常都很辣。湖南菜用辣椒来制造辣味，而四川菜用辣椒和花椒来制造辣味。牛肉也是湖南菜和四川菜的特色。
川菜也分为三种风格(上河帮，小河帮，下河帮)。
川菜的味道通常比较清淡，因为川菜主要强调的是刀法和烹饪技巧。

Chris Ebbert
I have lived in the US and in China, and my wife is Chinese. She has explained some things to me that I wasn’t aware of, and I have observed the following:
“Chinese food” covers a lot of different, regional cuisines, and we are not aware of them in the west; we don’t realise there is Shandong, Sichuan, Hunan, Guangdong (Cantonese), Zhejiang, Jiangsu, Anhui and Fujian; that’s where the first discrepancy comes from;
westernized Chinese food is a product stemming from making Guangdong cusine more palatable to British palates during colonial times; so, it represents a modified cuisine from a certain region;
And there you have “American Chinese food.”
When you eat in China for the first time, you will also realise how much less carbohydrates it uses, and how much more oil, garlic, vegetables, and chilis. This is a picture of a lunch in Beijing; I imagine you’ll never have seen any of these items at a Chinese restaurant in America (unless it was a very authentic one):

我在美国和中国都住过，我妻子是中国人。她向我解释了一些我不知道的事情，我观察到以下情况：
“中国菜”涵盖了很多不同的地方菜系，我们在西方并没有意识到它们；我们不知道有山东、四川、湖南、广东、浙江、江苏、安徽和福建菜；这就是第一个差异的来源；
西化的中餐源于殖民时期的广东菜，广东菜更适合英国人的口味；所以，它代表了来自某个地区的改良菜；
这就是“美国中餐”。
当你第一次在中国吃饭时，你也会意识到它消耗了多少碳水化合物，消耗了多少油、大蒜、蔬菜和辣椒。这是一张北京午餐的照片；我猜你在美国的中餐馆肯定见不到这些东西(除非是非常正宗的中餐馆)

Masao Miwa
Most Chinese food in America is meant for American tastes. It typically is derived from Cantonese cooking.
China’s food is diversified and regional, from the hot and spicy in the north to variety and sweetness in the south. Chinese food has ethnic strains and Han strains. It is common and it is exotic. Chinese food has history and diversity.
American Chinese food can never replicate the spectrum of foods in China. The closest one can get to real Chinese food is in the China towns around America. If there are Chinese eating there, there is a good chance it is native Chinese cuisine. However, there is a caveat. Sometimes the food elements that make up Chinese cooking in China are not available in the US so creative cooks substitute.
Chinese food in America is like most transplanted cuisines, it is torn between being native original and making money. In America, making money seems to override the aesthetics of native original foods.

在美国，大多数中国菜都是按照美国人的口味做的。它通常源自广东菜。中国的食物是多样化和地域性的，从北方的辣到南方的甜。中国菜有民族菜和汉族菜。它很普通，也很奇特。中国食物有着悠久的历史和多样性。
美国中餐永远无法复制中国的食谱。能吃到真正的中国菜的地方是美国各地的唐人街。如果有中国人在那里吃饭，那很有可能是中国本土美食。然而，有一个警告。有时候，中国菜里的有些食材在美国是买不到的，所以需要有创意的厨师。
在美国的中餐，就像大多数迁移过来的菜系一样，在本土化和赚钱之间徘徊。在美国，赚钱似乎凌驾于本土食品的美学之上。

Chandra Morgan-Henley
As a self proclaimed foodie, I like to find “authentic” food of various cuisines, with the caveat that since I can’t eat gluten, my choices are often limited.
I adore dim sum because it’s usually more authentic than typical Chinese-American food, especially because I can get congee and vegetables like yu choy (sometimes called Chinese broccoli) and pea greens. Steamed rice wraps filled with shrimp, or a mixture of shrimp, minced pork, vegetables and peanuts. Sticky rice in a lotus leaf with little bits of sweet smoked sausage, duck, and unidentifiable offal. Meatballs with watercress. Yum, I’m drooling.
Sometimes when visiting a new city, I look for a Chinese restaurant where many Chinese people are dining. If there’s no English, I will try to communicate that I like some specific things and ask for recommendations. I have never been disappointed.
But there’s a reason why American Chinese food is different from the food in China. When Chinese people first came to North America, they didn’t have access to the ingredients they had used back home. Creative cooks adapted their recipes to what was available. They learned, too, how to cater to the tastes of their new neighbors, and a whole new cuisine was created. Chinese-American food is not bad, just different. It appeals to people who are accustomed to the “standard American diet.” And there’s nothing wrong with that.

作为一个自诩为美食家的人，我喜欢寻找各种菜系的“正宗”美食，但由于我不能吃含麸（fū）质食物，我的选择往往有限。
我喜欢点心，因为它通常比典型的美国中餐更正宗，尤其是我可以吃到粥和蔬菜，比如油菜苗 (有时也叫中国花椰菜)和豌豆。用虾、猪肉末、蔬菜和花生混合而成的米饭卷。荷叶糯米，配上甜熏香肠、鸭肉和难以辨认的内脏。肉丸和豆瓣菜。我都流口水。
有时候，当我去一个新城市的时候，我会去一家有很多中国人在那里吃饭的中餐馆。如果没有英语菜单，我会试着表达我喜欢的一些具体的东西，并征求建议。我从来没有失望过。
但是美国的中餐和中国的不同是有原因的。中国人第一次来到北美，他们无法获得他们在国内使用过的食材。有创意的厨师们根据现有的食材进行了调整。他们还学会了如何迎合新邻居的口味，于是一种全新的烹饪方式诞生了。
美国中餐并不差，只是不同而已。它对习惯了“标准美国饮食”的人很有吸引力。这并没有什么错。

Andy Si
There are different categories of Chinese food in America.
The Chinese food that non-Chinese Americans eat in places that are typical to Panda Express or local small restaurants in small towns. These are the Chinese food that are changed to suit non-Chinese American’s taste. It has distant roots from the Southern province of China.
There are many different styles of Chinese food across China. Please note that until recently, most Chinese restaurants in America have its roots from the Guangdong and Fujian province area, because that is where most Chinese-Americans originally came from. Recently, I’ve seen a Xi’an and Sichuan style restaurants popping up.
Some of the restaurants I’ve been to in China are a hit and miss. I do prefer the smaller restaurants. There was a Sichuan restaurant I went where I had the most delicious vegetable dish I’ve ever had, and I don’t like vegetables! It was the cleanest and richest flavor I’ve tasted on a very simple dish. But then, there are restaurants where the food is just completely horrible that you start losing your appetite even if you’re hungry. It seems these restaurants are mostly located in tourist areas.

在美国有不同种类的中国菜。
非华裔美国人在熊猫快餐或小城镇的小餐馆里吃的中国菜。这些都是为了适应非华裔美国人的口味而改变的中餐。它起源于中国的南部省份。
中国各地有许多不同风格的中餐。请注意，直到最近，美国的大多数中餐馆都起源于广东和福建省地区，因为那里是大多数华裔美国人的发源地。最近，我看到一家西安和四川风味的餐馆如雨后春笋般突然出现。
我在中国去过的一些餐馆都不怎么样。我确实更喜欢小餐馆。我去了一家四川餐馆，在那里我吃到了我吃过的最美味的蔬菜，而且我是不喜欢吃蔬菜的。这是我吃过的最纯正最浓郁的一道简单菜肴。但是，有些餐厅的食物非常糟糕，即使你很饿，你也会开始失去胃口。这些餐厅似乎大多位于旅游区。