China is a country with incredible diversity in its cuisines. The differences were originally based around the regions where the tastes developed, but these days it is possible to enjoy the different styles almost everywhere in China. Read more about Chinese food.
We know that our customers want to experience the true tastes of China, so we have prepared these menus to help you to venture out of the hotels and tourist restaurants and into the places where the locals eat. The staff in these restaurants probably will not speak or understand English.
We have provided menus with the dishes written in English and Chinese characters. This means you can select the dish and use the menu to point to the name dish written in Chinese. Pronunciations are also included for you to listen for and ordering verbally.
It is customary in China to select one dish for each person at the table to share. This means that if you have 5 people, you may select 3 meat dishes and 2 vegetable dishes, but in the end it's up to you. See “How to Order Chinese Food”.
Drink, Chinese Breakfast, Rice, Noodles, Soups, Main Courses. Read More Chinese Common Dishes.
American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent. The dishes served in many North American Chinese restaurants are adapted to American tastes and differ significantly from those found in China. Of the various regional cuisines in China , Cantonese cuisine has been the most influential in the development of American Chinese food, especially that of Toisan , the origin of most early immigrants.  
With the continuing success of American Chinese cuisine, including its portrayal to mainland Chinese audiences through the medium of American television sitcoms , American Chinese restaurants have opened in China itself. Products and ingredients needed to recreate these adapted dishes are imported into China. They include "Philadelphia cream cheese , Skippy peanut butter , cornflakes and English mustard powder ". 
In 2011, the Smithsonian National Museum of American History displayed some of the historical background and cultural artefacts of American Chinese cuisine in its exhibit entitled, Sweet & Sour: A Look at the History of Chinese Food in the United States. 
American Chinese food builds from styles and food habits brought from the southern province of Guangdong , typically the Toisan district of Toisan, the origin of most Chinese immigration before the closure of immigration from China in 1924. These Chinese families developed new styles and used readily available ingredients, especially in California. The types of Chinese American cooking served in restaurants was different from the foods eaten in Chinese American homes.  
Among the common differences is to treat vegetables as a side dish or garnish , while traditional cuisines of China emphasize vegetables. This can be seen in the use of carrots and tomatoes. Cuisine in China makes frequent use of Asian leaf vegetables like bok choy and kai-lan and puts a greater emphasis on fresh meat and seafood. 
Chinese food therapy ( simplified Chinese : 食疗 ; traditional Chinese : 食療 ; pinyin : shíliáo ; literally: "food therapy", also called nutrition therapy and dietary therapy ) is a mode of dieting rooted in Chinese understandings of the effects of food on the human organism,  and centred on concepts such as eating in moderation.   Its basic precepts are a mix of folk views and concepts drawn from traditional Chinese medicine. It was the prescientific analog of modern medical nutrition therapy and now qualifies as alternative medicine.
Food therapy has long been a common approach to health among Chinese people both in China and overseas , and was popularized for western readers in the 1990s with the publication of books like The Tao of Healthy Eating ( Flaws 1995a ) and The Wisdom of the Chinese Kitchen ( Young 1999 ),  which also cites Flaws 1995b , Zhao & Ellis 1998 , and Simonds 1999.
A number of ancient Chinese cookbooks and treatises on food (now lost) display an early Chinese interest in food, but no known focus on its medical value.  The literature on "nourishing life" ( 养生 ; 養生 ; yangsheng ) integrated advice on food within broader advice on how to attain immortality. Such books, however, are only precursors of "dietary therapy", because they did not systematically describe the effect of individual food items. 
There is little medical evidence or research supporting the concept of food therapy. Similar to food therapy, herbalism has been criticized for unreliable product quality, safety hazards, and potential for misleading health advice.  Globally, there are no standards across various herbal products to substantiate safety or efficacy, and there is generally an absence of high-quality scientific research on product composition or therapeutic effectiveness.    
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