American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
A Chinese American restaurant in the Hưng Yên province, Vietnam
Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento
A Chinese buffet restaurant in the United States
Carryout Chinese food is commonly served in a paper carton with a wire bail, known as an oyster pail.
Chinese Americans are Americans of Chinese ancestry. Chinese Americans constitute a subgroup of East Asian Americans which also constitute a subgroup of Asian Americans. Many Chinese Americans have ancestors from mainland China, Hong Kong, Macau, Malaysia, Singapore, Taiwan, as well as other regions that are inhabited by large populations of the Chinese diaspora, especially Southeast Asia and some other countries such as Australia, Canada, France, South Africa, New Zealand, and the United Kingdom. Chinese Americans include Chinese from the China circle and around the world who became naturalized U.S. citizens as well as their natural-born descendants in the United States.
The Chinese American experience has been documented at the Museum of Chinese in America in Manhattan's Chinatown since 1980.
Chinese American miners in the Colorado School of Mines' Edgar Experimental Mine near Idaho Springs, Colorado, c. 1920
Chinese American Shell Peedlers (1918)
Chinese American fisherman, circa 1875
