Many popular dishes at Chinese restaurants, such as orange chicken and chop suey, did not originate in China. Instead, they were invented in America by Chinese immigrants. Many fascinating factors played a part in the metamorphosis of this Asian fare. Here are some interesting historical facts you may not have known about American Chinese food.

What Are Some Defining Historical Points of Chinese Food in America?

1. Chinese Food Grew During the Gold Rush 

During the mid-19th century, many Chinese citizens came to America during the Gold Rush in California. Families started opening restaurants to make an income, serving menu items inspired by their native country, but with some alterations. 

Many ingredients from China weren’t readily available in the U.S., requiring substitutions. Plus, meals were transformed to adapt to the American palate. These circumstances set into motion what would become known as American Chinese food.

2. Chop Suey Has Unknown Origins

How chop suey came to be is still a mystery today. The name means “odd and ends” or “leftovers” and is fitting since the dish is a mix of various ingredients. One theory suggests that a Chinese statesman who visited the U.S. in 1896 didn’t care for the food he was served and requested his personal chef make him another meal. The chef used whatever ingredients were on hand and ended up with what is now called chop suey.

3. Chinese Takeout Containers Are an American Invention

In 1894, Frederick Weeks Wilcox invented a paper pail that resembled the oyster pails used at the time to haul oysters. Eventually, Chinese restaurants in America began using them to transport meals. 

Sometime during the 1970s, a designer working for the company Fold-Pak® added the pagoda and the phrase “Thank You” in red to the boxes. This move solidified the connection between the containers and American Chinese food takeout.

4. General Tso’s Chicken Has Roots in America & China

This menu item is named after General Tso/Zuo Zongtang from the Hunan Province, and he’s recognized as a military hero in China. Chef Peng Chang-Kuei, who also hails from the Hunan Province, created this dish and introduced it in Taiwan during the 1950s. It was initially infused with hot, salty, and sour flavors. 

The sweet and sour fried version we know in America was introduced by New York chef Tsung Ting Wang during the 1970s. When Peng opened his restaurant in New York around the same time, he also altered his own dish to suit American tastes. 

If you’re craving delicious Chinese food, visit Hong Wah Restaurant in Penfield, NY. This eatery features a menu filled with classic dishes, such as sweet and sour chicken, chow mein, and wonton soup. They also offer health-conscious options that are low-sodium and gluten-free. Call (585) 385-2808 to place an order, or view the menu on their website.