These smaller restaurants were responsible for developing American Chinese cuisine, where the food was modified to suit a more American palate. Many of these small-town restaurant owners were self-taught family cooks who improvised on different cooking methods using whatever ingredients were available. The restaurants in smaller towns (mostly owned by Chinese immigrants) served food based on what their customers requested, anything ranging from pork chop sandwiches and apple pie, to beans and eggs. īy the 19th century, the Chinese community in San Francisco operated sophisticated and sometimes luxurious restaurants patronized mainly by Chinese. Here the immigrants started their small businesses, including restaurants and laundry services.
They mostly lived together in ghettos, individually referred to as " Chinatown". As larger groups arrived, laws were put in place preventing them from owning land. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, SacramentoĬhinese immigrants arrived in the United States seeking employment as miners and railroad workers. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans.
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