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The Evolution of Chinese Food in America .pdf

Original filename: The Evolution of Chinese Food in America.pdf
Author: Swati Mahajan

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The Evolution of Chinese Food in America
Sumptumous noodles, chilly chicken reached the shores of the United States of America (USA) owing to
the thousands of immigrants which entered the country from China. It led to mushrooming of Chinese
food restaurants.
Thus, the Chinese restaurants in the United States began during the California gold rush, which brought
twenty to thirty thousand immigrants across from the Canton (Guangdong) region of China. By 1850,
there were 5 restaurants in San Francisco. Subsequently, significant amounts of food were being
imported from China to America's west coast.
Gradually the trend spread eastwards, with the growth of the American railways, particularly to New
York City. Owing to the increasing popularity of Chinese cuisine, there was a surprising increase in the
immigration of illegal origin, most notably Fuzhou people from Fujian Province and Wenzhounese from
Zhejiang Province in Mainland China, specifically destined to work in Chinese food restaurants in New
York City, beginning in the 1980s. However, it will be difficult to quantify magnitude of this modality of
immigration in that era and it varies over time, but it appears to continue unabated on a significant
basis. Adapting Chinese cooking techniques to local produce and tastes has led to the development of
American Chinese cuisine. As the oriental cuisine got popular Chinese restaurants delivery also picked
up. Hence, the customized Chinese food started gaining popularity in different parts of the world.
Presently, Chinese restaurant Chili House, a restaurant in San Francisco offers authentic oriental food.
The eating joint promises to offer the traditional and authentic Chinese Cuisine and Spicy Szechuan
Specialties. The brainchild of Chef Han who has worked as executive chef at the Beijing International
Hotel, and in the office of the Consulate General of China in San Francisco. Among the distinguished
guests he has cooked and served include the President, Vice President, and Foreign Ministers of the
People's Republic of China. Among others this Chinese restaurants delivery is quick with lip-smacking
Interestingly the growing popularity of this cuisine finally took a backseat as soon as people were made
aware of the Chinese. In 1969, symptoms of "Chinese restaurant syndrome" were attributed to the
flavour enhancer glutamate (commonly found in Chinese food) largely due to the widely cited article
"Monosodium L-glutamate: its pharmacology and role in the Chinese Restaurant Syndrome". However,
on further no link has ever been established and the cuisine is still preferred by youngsters

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