NEW MANDARIN GARDEN Chinese Restaurant Orange County CA
For Reservations and Take Out - Call NOW! (949) 492-7432
Kung Pao Chicken, Mongolian Beef, Orange Chicken, Mushu, Chow Mein, Honey Almond Shrimp, Tofu, Szechwan, Bok Choy, Hot Garlic, Hunan, Sweet & Sour,
Moo Shu, Moo Gu Gai Pan, Fish, Egg Rolls, B.B.Q., Lettuce Wraps, China Bowls, Wontons, Peking Duck, Egg Foo Young, Noodles, Sunday Buffet
Voted BEST Chinese Restaurant in Orange County CA, Mongolian, Mushu, Chow Mein, Szechwan, Bok Choy, Hunan, Sweet & Sour, Moo Shu, Egg Foo Young, Sunday Buffet


Orange County

The Hungry Panda

Chamaign Brunch

"Fantastic Food
Leads To Great Things!"
Greater Living

Chinese Restaurant

New Mandarin Garden
Chinese Restaurant

111 W. Avenida Palizada, Suite A
San Clemente, CA 92672
"In Old Town San Clemente"

(949) 492-7432
Order To Go!


New Mandarin Garden




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Chinese Restaurant

Orange County CA, Visit: OrangeCountyCA

Be not afraid of growing slowly, be afraid only of standing still.. - Chinese Proverb

A Jade stone is useless before it is processed; a man is good-for-nothing until he is educated.. - Chinese Proverb

Better a diamond with a flaw than a pebble without one.. - Chinese Proverb

If you want happiness for an hour; take a nap. If you want happiness for a day; go fishing. If you want happiness for a month; get married. If you want happiness for a year; inherit a fortune. . - Chinese Proverb

A horse cannot gain weight if not fed with extra fodder during the night; a man cannot become wealthy without earnings apart from his regular salaries.. - Chinese Proverb



Welcome To
New Mandarin Garden Chinese Restaurant
"Simply Amazing Food To Eat, Take Home or Buffet !"

The Surprise of Wonderful Tasty Food.
Get inspired about enjoying the wonderful
Family of a taste from China!

Taste Great Chinese Food!

The New Mandarin Garden quoted and voted best Chinese food in Orange County California. The New Mandarin Garden has received numerous awards and has been written up in various papers for the delightful taste in food created.

We invite you to join us and experience our wonderful adventure in taste from China. Our menu to reflect a blending of Cantonese (not spicy) and Szechwan (spicy) flavors.

BURSTING WITH FLAVOR: The Best in Chinese Cuisine, our food is beautifully presented and bursting with exotic flavors. Popular dishes include Orange Chicken or Beef, crispy meats smothered and cooked in a tasty sauce that encourages you to take bite after bite and leave nothing to take home. The Chow Mein (it means "soft noodle") isn't spicy and you can choose between beef, shrimp, chicken, pork or vegetable. Now at a lunch time it is bargain chow. Be sure to check the specials on the board at the entrance of the restaurant - these are Mandarin Garden's special dishes and include Sizzling Scallops and Beef and tasty Sesame Chicken.

NATURAL & NO MSG: Here at Mandarin Garden we use natural oils and no NSG on our foods because your health means a lot to us. If you can believe we even recycle it and it is used to power alternative energy vehicles.

A MUST TRY: Do not to miss the Sunday Champagne Brunch or Sunday Chinese Buffet, Family Style dinners are also available. A whole lot of food for a great price. Great if you have a tribe of teenagers to feed. That's the best part about Chinese food, with such a variety, there is something for everyone.


Our Two Business Principles

We will consistently treat everyone with courtesy and respect.

We will be commited to continuing to produce great tasting food.

The two passionate owners husband and wife team and now their son with humble beginnings. Together, their passion for food, life, healing, learning, and to create a unique culinary experience is what you can't wait to share with your family and friends.

We are passionate about sharing the flavors and culture of China and want you to enjoy every bite. Our recipes have been passed down by family members so our roots and experience in Chinese cuisine is rich and varied.


YES WE DO: Take-out, takeout, carry-out, take-away, get it ToGo or for pickup.Yes you can get any of the amazing items on our menu or catering items and pick them up in wonderful togo containers. The Togo concept is found in many ancient cultures and very alive today at the New Mandarin Garden! Now you can enjoy a great meal at home or office with friends and you don't have to cook.

(949) 492-7432


ONLY $10 DOLLARS per lunch




Almond Chicken
Spicy Chicken
Cashew Nut Chicken
Moo Gu Gain Pan
House Special Chicken
Kung Pao Chicken
Hot Garlic Chicken
Szechwan Chicken
Orange Flavor Chicken
String Bean With Chicken
Bok Choy With Chicken
Fresh Vegitables WIth Chicken
Sweet & Sour Pork
Sweet & Sour Chicken
Steamed Vegitables
Steamed Vegitables With Chicken
Mongolian Beef
Hunan Beef
Szechwan Shrimp
Shrimp With Snow Peas
Shrimp With Fresh Vegtibale
Shrimp With String Bean
Sweet & Sour Shrimp
Steamed Vegitables With Shrimp
Hot Garlic Shrimp
Suateed Broccoli With Garlic
Gourmet Vegitable
Three Flavored Chow-Mein
House Special Noodle Soup

Honey Walnut Shrimp
Kung Pao Shrimp


Hot & Sour Soup
Vegitable Beef Soup


Water Bottle
Ice Tea


Would Like quantity 20, 6AW
(20 Lunches of Kung Pao Chicken, Hot & Sour Soup, w/ Water)

We are honored that you think of us for your lunch needs!

(949) 492-7432



YES WE DO LIMITED DINNER DELIVERY: Delivery is the process of transporting fantastic chinese food from our restaurant to your home or business. We do limited DINNER deliveries over $50 within San Clemente Only. This is great for parties, big family or group oders, business dinners or events where it is economical to send soneone to your place to deliver the best chinese food in Orange County. Please call us with the quantities and destination we can deliver to. You may be surprised. We deliver for dinner parties and business events. Why cook for your group of friends when you can get it delivered!

(949) 492-7432

Visionary 11AM to 2PM


$8.50 per child under 13

When Choosing A Gift, Choose One With a Buffet Of Variety:
When choosing a gift for yourself or your friend do it with an emply stomach. Fill up with tasty and amazing variety of foods to eat from China. Yes, the all you can eat Sunday Buffet his here on Sundays where you can also call it Champagne brunch and eat in style. We warmly invite you to experience our colunary excellence from distant lands to be shared till you can eat no more. Thanks again for visiting us and may luck and good food fill your day with joy!


REVIEWS & Testimonials:
What People are Saying About Their Chinese Cuisine Experience...


This place is AWESOME... Great Food , Great Price's for 10% off coupons in the Penny saver... Sunday Brunch is excellent, Not as big as others but nice selection of their menu. My family loves coming here and so do I. Honey Walnut Shrimp is awesome and the Pork Fried rice.....Egg Foo Young is Perfect.... They always treat you like Royalty...Great Staff.....* Mark H. Irmo, San Clemente CA


highly recommend the Sunday Champagne Brunch! For only $15, you get an all you can eat buffet (I loved the orange chicken and the shrimp dumplings) and all you can drink champagne (they have OJ if you want mimosas). What a steal! This is a great place to have a birthday! I was here last Sunday with a group of 20 people for a birthday and the service was AMAZING! Every 10-15 minutes they would come in to refill our champagne glasses. The servers were extremely generous, attentive, and nice. I absolutely loved eating here and can't wait to come back for another Sunday Champagne Brunch. * Kelsey M. Laguna Hills, CA


Most Incredible Chinese Restaurant In Orange County. Have been going here for 40 some years. My Favs, Kung Pao Chicken, Mushu Pork, Hunan Beef, Garlic Chicken. Love the $5 Lunch bowls too. Just started loving Chopsui. Amazing People and Incredible Service. But best of all is flavor and tastiness of their food. That is why we all come back over and over. SIMPLY INCREDIBLE MUST VISIT PLACE! * Eric B. Aliso Viejo, CA


I've only been here for brunch but I'm going to go ahead and give them 5 stars! I love New Mandarin Garden! They have an amazing dim sum special for 13 bucks per person and it includes unlimited champagne. They have plenty of both indulgent foods and healthier options to fit everyone's tastes. My boyfriend and I love it and this has become our new Sunday tradition. I will be sad when we move and can no longer frequent this lovely little establishment. Sherry D. Orlando, FL


Amazing food & excellent service! We have been going here for years and it has always been a very wonderful experience...Favorites are Honey Walnut Shrimp & Spicy Garlic Shrimp W/ Mushrooms!!!! Sunday brunch is great too, but we usually go for a family dinner 1-2 times a month. Service is always TOP notch & very accommodating! Food comes out super fast, always refilling drinks. Overall very efficient & courteous.* Michelle J. San Clemente, CA


Just tried New Mandarin Garden and WOW!!!! It was terrific!!! I got the shrimp and pecans and my hubby got the house chicken.. We shared and loved every bite. They gave us so much we finished the shrimp and took half of the chicken home. Very helpful and friendly people. It is tucked away in the Palizada Plaza where the old jail is. We will be back for dinner and try the Sunday Brunch! Thank you Yelp reviewers, we'd been looking for good chinese food after Shanghai Charlie's went out. Glad you pointed us in this direction.* Sandra S. San Clemente, CA


The best Chinese food I have ever had. Here is a list of why: Sunday Champagne Brunch is a reasonably priced and delicious all you can't eat buffet. Honey Walnut Shrimp, Mushu Pork, Hot and Sour Soup, House Special Beef, and the Orange Chicken are all great. The staff is friendly and always happy to see you Great for parties in the private side room We have been going here for years as a family get together spot. Our tradition is usually to go on Christmas Eve. We have Chinese places nearby in Mission Viejo but we will always hop on the freeway to go down to New Mandarin Garden. I am going back for brunch on December 22nd! * Ryan G. Mission Viejo, CA


New Mandarin Garden is such a treat! My family tries to go there every time we are in San Clemente. The food is an excellent mixture of traditional and American Chinese food. Some of our favorites are honey walnut shrimp (the best I've ever tasted!) hot and sour soup, moo shu pork, and house special chow mien. My 19 month old son loves the food, and the "noodles" keep him busy while we get to enjoy our food. The staff is so friendly and helpful. They've all been there as long as I've been eating at NMG, which has been about 5 years. I think it says a lot for a business if they have such loyal employees. I went to Sunday brunch for the first time lately and it was wondeful. They have a wide selection of food out buffet style with fresh fruit and cheesecake for dessert. It is a great way to try out the restaurant if you haven't been before. Mary C. La Mirada, CA


As good as it gets for a casual Chinese restaurant. - Have been going here for 7 years+. - Their service has been consistently outstanding. The owner or the manager has always been more than friendly and truly cares about the guests' experience. - They have an excellent sunday brunch with an amazing selection of items that they are very generous with. What's interesting is that their selection was not that great but they seemed to have upped the ante about a year or so ago. - Their honey walnut shrimp is amazing! Truly amazing! - Their prices are more than reasonable! * Linda T. Los Angeles, CA


What a pleasant place for lunch. We were not rushed, and we did linger, and the food came out hot and plentiful. The veggies were crisp, and that is always a good sign of fresh food. Plus, the sauces were very tasty. All in all it was a delightful lunch experience. * Eva S Phoenix, Arizona


If you like chinese food you will love new mandarin garden, the food is great and the service is good as well. It's located in the historical City Plaza with nice shops to visit as well. * Flint S San Clemente, California


Food is awesome...service is friendly. Cilantro beef is so tender and tastey. There is a lot of cilantro on top so you need to be a cilantro lover. Best hot mustard Ive ever eaten... * G W Wasco, California


I was a salon owner back in the early 90's and never had time to cook myself dinner. I went to the New Mandarin Garden every day for dinner for 3 years. Now after over twenty years, I still enjoy this place out of all the Chinese restaurants I've been to in that time. Nancy and Jack have been more than wonderful to me in all of that time. I still come in and sit myself at my regular table and rarely have to change spots. I got hooked on the Sizzling rice soup and will include that in every meal. Sometimes as an appetizer and sometimes as a complete meal. For those first three years, they knew what I wanted when I walked in the door. I had them tweak the ingredients or brown the rice a bit more but when I sat down, it was hardly a few minutes would pass before once again, I would enjoy one of the BEST meals of my life. Over the years, I have probably turned on 63 or so people to this place that are now hooked as well. The quality of the food is impressively fresh. I have a hard time getting ginger sauce at any other Chinese restaurant but they serve the most delicious and fresh sauce I've ever had. Of course I am a fan for life. The way I'm treated and the food quality is unsurpassed. * TheTravelB San Clemente, California


CALL US TODAY (949) 492-7432


CALL US TODAY (949) 492-7432

CALL US TODAY (949) 492-7432

CALL US TODAY (949) 492-7432

CALL US TODAY (949) 492-7432

CALL US TODAY (949) 492-7432

CALL US TODAY (949) 492-7432
Seafood Menu New Mandarin Garden Chinese Restaurant in Old Town San Clemente

CALL US TODAY (949) 492-7432
CALL US TODAY (949) 492-7432

CALL US TODAY (949) 492-7432



A Chinese restaurant is an establishment that serves Chinese cuisine outside China. Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine. Most of them are in the Cantonese restaurant style. Chinese takeouts (United States and Canada) or Chinese takeaways (United Kingdom and Commonwealth) are also found either as components of eat-in establishments or as separate establishments, and serve a take out version of Chinese cuisine.

Chao fan a popular Chinese dish.

Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asian nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely�if ever�used in any recipes in the style.

The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2]

The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.



A chef slicing Peking duck[3]

Chinese society greatly valued gastronomy and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain. The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia. However, these grains were typically served as warm noodle soups instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, dog, and beef as these animals were domesticated. Grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats though this practice was mostly restricted to the wealthy.[4]

By the time of Confucius in the late Zhou, gastronomy was becoming a high art. He was recorded discussing one such picky eater: "For him, the rice could never be white enough. When it was not cooked right, he would not eat. When it was out of season, he would not eat. When the meat was not cut properly, he would not eat. When the food was not prepared with the right sauce, he would not eat."[citation needed] During Shi Huangdi's Qin dynasty, the empire expanded into the south. By the time of the Han Dynasty, the different regions and cuisines of China's peoples were linked by major canals and leading to greater complexity in the different regional cuisines. Not only is food seen as giving "qi", energy, but food is also about maintaining yin and yang.[5] The philosophy behind it was rooted in the I Ching and Chinese traditional medicine: food was judged for color, aroma, taste, and texture and a good meal was expected to balance the Four Natures ('hot', warm, cool, and 'cold') and the Five Tastes (pungent, sweet, sour, bitter, and salty). Salt was used as a preservative from early times, but in cooking was added in the form of soy sauce, and not at the table.[6] The predominance of chopsticks and spoons as eating utensils also necessitated that most food be prepared in bite-sized pieces or (as with fish) be so tender that it could be easily picked apart.

By the Later Han period (2nd century), writers[who?] frequently complained of lazy aristocrats who did nothing but sit around all day eating smoked meats and roasts.

During the Han dynasty, Chinese developed methods of food preservation for military rations during campaigns such as drying meat into jerky and cooking, roasting, and drying grain.[7] Chinese legends claim that the roasted flatbread Shaobing (shao-ping) was brought back from the Xiyu (the Western Regions, known as Central Asia) by the Han dynasty General Ban Chao, and that it was originally known as Hubing ?? (barbarian pastry). The shao-ping is believed to be descended from the Hu-ping (Hubing).[8] Shaobing is believed to be related to the Persian and Central Asian Nan bread and the near eastern pita bread.[9][10][11][12] Foreign westerners made and sold sesame cakes in China during the Tang dynasty.[13]

During the Southern and Northern Dynasties non-Han people like the Xianbei of Northern Wei introduced their cuisine to northern China, and these influences continued up to the Tang dynasty, popularizing meat like mutton and dairy products like goat milk, yogurts, and Kumis among even Han people. It was during the Song dynasty that Han Chinese developed an aversion to dairy products and abandoned the dairy foods introduced earlier.[14]

The Han Chinese rebel Wang Su who received asylum in the Xianbei Northern Wei after fleeing from Southern Qi, at first could not stand eating dairy products like goat's milk and meat like mutton and had to consume tea and fish instead, but after a few years he was able to eat yogurt and lamb, and the Xianbei Emperor asked him which of the foods of China (Zhongguo) he preferred, fish vs mutton and tea vs yogurt.[15][16][17][18]

The great migration of Chinese people south during the invasions preceding and during the Song dynasty increased the relative importance of southern Chinese staples such as rice and congee. The Yuan and Qing dynasties introduced Mongolian and Manchu cuisine, warm northern dishes which popularized hot pot cooking. During the Yuan dynasty many Muslim communities emerged in China, who practiced a porkless cuisine now preserved by Hui restaurants throughout the country.[citation needed] Yunnan cuisine is unique in China for its cheeses like Rubing and Rushan cheese made by the Bai people, and its yogurt, the yogurt may have been due to a combination of Mongolian influence during the Yuan dynasty, the Central Asian settlement in Yunnan, and the proximity and influence of India and Tibet on Yunnan.[19]

As part of the last leg of the Columbian Exchange, Spanish and Portuguese traders began introducing foods from the New World to China through the port cities of Canton and Macao. Mexican chili peppers became essential ingredients in Sichuan cuisine and calorically-dense potatoes and corn became staple foods across the northern plains.

During the Qing Dynasty, Chinese gastronomes such as Yuan Mei focused upon a primary goal of extracting the maximum flavor of each ingredient. However, as noted in his culinary work the Suiyuan shidan, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious,[20] especially when the disply served also a formal ceremonial purpose, as in the case of the Manchu Han Imperial Feast.[21]

The People's Republic of China, amid numerous false starts, has largely industrialized food production. A side effect of this process was the introduction of American poultry-rearing techniques, which has greatly increased the relative consumption of eggs and chicken in various Chinese cuisines.[citation needed]

Regional cuisines

Sauteed chicken with chili pepper of Sichuan style

A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Sichuan cuisine.[22][23][24] These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle.[25] One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl.

Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, just to name a few.[22] Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Peking duck and dim-sum are other popular dishes well known outside of China.[22]

Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.[26]

Staple foods


Rice is a major staple food for people from rice farming areas in southern China.[citation needed] Steamed rice, usually white rice, is the most commonly eaten form. Rice is also used to produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in many dishes. Glutinous rice ("sticky rice") is a variety of rice used in many specialty Chinese dishes.


Zhajiangmian (noodles with bean paste) is a traditional Beijing dish.
Main article: Chinese noodles

Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (??, literally noodles of longevity), are symbolic of long life and good health according to Chinese tradition.[22] Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fun). Noodles are commonly made with rice flour or wheat flour, but other flours such as soybean are also used.


Tofu is made of soybeans and is another popular food product that supplies protein.[26] Other products such as soy milk, soy paste, soy oil, and fermented soy sauce are also important in Chinese cooking.


In wheat-farming areas in Northern China, people largely rely on flour-based food, such as noodles, breads, jiaozi (a kind of Chinese dumplings), and mantou (a type of steamed buns).[22]


Cooked bok choy

Some common vegetables used in Chinese cuisine include Chinese leaves, bok choy (Chinese cabbage), dao-mieu (Chinese spinach), on choy, yu choy, bitter melon, and Chinese broccoli or gailan (guy-lahn). Other vegetables include bean sprouts, pea vine tips, watercress, celery.

A variety of dried or pickled vegetables are also eaten, especially in drier or colder regions where fresh vegetables traditionally were hard to get out of season.

Herbs and seasonings

Spices and seasonings such as fresh ginger root, garlic, scallion, white pepper, and sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cilantro, parsley, and cloves are also used.[27][28]

To add extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimps, dried tangerine peel,[29] and dried Sichuan chillies.

When it comes to sauces, China is home to soy sauce, which is made from fermented soy beans and wheat. Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. A number of sauces are also based on fermented soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce.


Main article: Chinese desserts
Egg custard tarts, an originally Portuguese popular dessert and pastry in Hong Kong.

Generally, seasonal fruits serve as the most common form of dessert consumed after dinner.[30]

Chinese desserts are sweet foods and dishes that are served with tea, along with meals,[31] or at the end of meals in Chinese cuisine.[citation needed]

In larger cities, a wide variety of Chinese bakery products are available, including baked, steamed, boiled, or deep-fried sweet or savory snacks. Bings are baked wheat flour based confections, and include moon cake, red bean paste pancake, and sun cake (Beijing and Taiwan varieties). Chinese candies and sweets, called t�ng[31] are usually made with cane sugar, malt sugar, honey, nuts and fruit. Gao or Guo are rice based snacks that are typically steamed[31] and may be made from glutinous or normal rice.

Ice cream is commonly available throughout China.[31] Another cold dessert is called baobing, which is shaved ice with sweet syrup.[31] Chinese jellies are known collectively in the language as ices. Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts.

Chinese dessert soups typically consist of sweet and usually hot soups[31] and custards.


Cold dishes

Cold dishes, especially appetizers, can range from jelly, beancurd, noodle dishes, pork or chicken, to jellyfish to cold soups.


Main article: Chinese soup

Chinese pickles

Main article: Chinese pickles

Chinese sausage

Chinese sausages vary from region to region. The most common sausage is made of pork and pork fat. Flavor is generally salty-sweet. Chinese sausage is prepared in many different ways, including oven-roasting, stir-fry, and steaming.[32]

Tofu products

Stinky tofu is a fermented tofu. Like blue cheese or durian, it has a very distinct, potent smell, and is an acquired taste. It is often paired with soy sauce or something salty and spicy.

Doufulu is another type of fermented tofu which has a red skin and salty taste. This is more of a pickled type of tofu and is not as strongly scented as stinky tofu. Doufulu has the consistency of slightly soft blue cheese, and a taste similar to Japanese miso paste, but less salty. Doufulu is frequently pickled together with soy beans and chili, and paired with rice congee.


It is common to eat noodles, especially soup-noodles between regular meals or in the evening, and many types of street foods, which vary from region to region. Prawn crackers are an often-consumed snack in Southeast China.



Longjing tea, also known as Dragon Well tea, is a variety of roasted green tea from Hangzhou, Zhejiang Province, China, where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title.
Main article: Chinese tea

As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit (in particular jujube), small sweets, melon seeds, and waxberry.[22] China was the earliest country to cultivate and drink tea which is enjoyed by people from all social classes.[33] Tea processing began after the Qin and Han Dynasties.[33]

Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these types are green tea, oolong tea, black tea, scented tea, white tea, and compressed tea. There are four major tea plantation regions: Jiangbei, Jiangnan, Huanan and the southwestern region.[33] Well known types of green tea include Longjing, Huangshan, Mao Feng, Bilochun, Putuofeng Cha, and Liu'an Guapian.[34] China is the world's largest exporter of green tea.[34]

One of the most ubiquitous accessories in modern China, after a wallet or purse and an umbrella, is a double-walled insulated glass thermos with tea leaves in the top behind a strainer.


The importance of baijiu (lit. "white liquor") in China (99.5% of its alcoholic market) makes it the most-consumed alcoholic spirit in the world.[35] It dates back to the introduction of distilling during the Song dynasty;[22] can be made from wheat, corn, or rice; and is usually around 120 proof (60% ABV). The most ubiquitous brand is the cheap Er guo tou, but Mao Tai is the premium baijiu. Other popular brands Kang, Lu Zhou Te Qu, and Wu Liang Ye.[22]

Huangjiu (lit. "yellow liquor") is not distilled and is a strong rice wine (10-15% ABV).[22] Popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.[22]

Herbal drinks

Main article: Chinese herb tea

Chinese herb tea, also known as medicinal herbal tea, is a kind of tea-soup made from purely Chinese medicinal herbs.[citation needed]


Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily from cows, but perhaps koumiss (fermented mare's milk) or goat's milk.

Most Chinese until recently have avoided milk, partly because pasturage for milk producers in a monsoon rice ecology is not economic.[36]

Recent trends

In imperial China, the consumption of meat and animal products was strikingly low by comparison with other cultures. Most meals consisted of a starch - rice in the south and dumplings or noodles in the north - and green vegetables, with peanuts and soy products providing additional protein. Fats and sugars were luxuries not available to most of the population on a regular basis.[citation needed]

The initial attempts of the People's Republic of China to modernize Mainland China's productive but labor-intensive agricultural practices led to a series of debacles: the worst, the Great Leap Forward, produced such widespread famines from 1958 to 1961 that the 1963 Chinese census remained a state secret and whose existence was not acknowledged until the 1980s. Practices and technology were slowly modernized, however, and from the introduction of economic reform by Deng Xiaoping in the late '70s, Chinese diets have steadily become richer over time and include more meats, fats, and sugar than before.[37] According to the United Nations' Food and Agriculture Organization, China's per capita food consumption has increased from less than 1700 kcal in 1960 to 2570 kcal per day in 1995.[38]

Chinese cuisine in other parts of the world

Where there are historical immigrant Chinese populations, the style of food has evolved and been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents. This has resulted in a number of forms of fusion cuisine, often popular in the country in question; some, such as ramen (Japanese Chinese) have become popular internationally.

The large Chinese population in the United States operates many restaurants, has developed distinctive dishes (such as chop suey) based originally on Cantonese cuisine.[39][40]

Dining etiquette

The Chinese dining etiquette has that youths should not sit at the table before the elders. In addition to this, youths should not start eating before the elders start eating. When eating with a bowl, one should not hold it with its bottom part, because it resembles the act of begging. Also, when taking a break from eating at the table, one should not put the chopstick into the rice vertically, because it resembles the Chinese traditional funeral tribute, which involves putting chopstick inside a bowl of rice vertically.

Relation to Chinese art

Chinese dishes stress the three main points of appearance, smell, and taste. A really well-cooked Chinese food would need to achieve all three of them. Also, there is teaching of food carving in Chinese culture, typically using vegetables as materials to carve the sculpture for animals and spiritual beings.

Relation to Chinese philosophy

In Chinese philosophy, food is frequently used as in the message that the author is trying to convey. I Ching �?�, a Chinese philosophy has that "�?�?:???????? ??:?????,????", which basically means that, "Gentlemen use eating as a way to attain happiness. They should be aware of what they say, and refrain from eating too much."

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American Chinese cuisine, known in the United States as simply Chinese food, is a style of food developed by Americans of Chinese descent and served in many North American Chinese restaurants. The dishes typically served in restaurants cater to American tastes and differ significantly from Chinese cuisine in China itself. Although China has various regional cuisines, Cantonese cuisine has been the most influential regional cuisine in the development of American Chinese food.[1][2]


Chinese immigrants arrived in the United States due to the high demand for miners and railroad workers. As large groups of Chinese immigrants arrived, Chinatowns began to emerge in America where immigrants also started their own small businesses, including restaurants and laundry services.[3] In the 19th century, Chinese in San Francisco operated sophisticated and sometimes luxurious restaurants patronized mainly by Chinese, while restaurants in smaller towns (mostly owned by Chinese immigrants) served what their customers requested, ranging from pork chop sandwiches and apple pie to beans and eggs. Since the beginning, Chinese restaurants were opened by Chinese immigrants and many of them were self-taught family cooks who improvised on different cooking methods and ingredients.[3] These smaller restaurants developed American Chinese cuisine where they modified their food to suit a more American palate. First catering to miners and railroad workers, they established new eateries in towns where Chinese food was completely unknown, adapting local ingredients and catering to their customers' tastes.[4] Even with new flavors and dishes, these Chinese restaurants have been cultural ambassadors to Americans.[5]

In the process, cooks adapted southern Chinese dishes such as chop suey and developed a style of Chinese food not found in China. Restaurants (along with Chinese laundries) provided an ethnic niche for small businesses at a time when the Chinese people were excluded from most jobs in the wage economy by ethnic discrimination or lack of language fluency.[6]

As Chinese restaurants became more popular, newer Chinese restaurants opened to cater to the tourists. As tourists flocked to these new Chinese restaurants, many of the smaller restaurants resolved to "take out". "Take out" also became very popular amongst the Americans and eventually, it was evident that Chinese restaurants no longer catered mainly for Chinese customers.[7] 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. These can preserve authenticity by importing necessary non-Chinese ingredients such as "Philadelphia cream cheese, Skippy peanut butter, cornflakes and English mustard powder".[8]

In 2011, the Smithsonian National Museum of American History displayed some of the historical background and cultural artifacts of American Chinese cuisine in its exhibit Sweet & Sour: A Look at the History of Chinese Food in the United States.[9]

Differences from mainland Chinese cuisines

American Chinese food typically treats 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. Native Chinese cuisine makes frequent use of Asian leaf vegetables like bok choy and kai-lan and puts a greater emphasis on fresh meat and seafood.[10]

A Chinese buffet restaurant in the United States

Stir frying, pan frying, and deep frying tend to be the most common Chinese cooking techniques used in American Chinese cuisine, which are all easily done using a wok (a Chinese frying pan with bowl-like features). The food also has a reputation for high levels of MSG to enhance the flavor. Market forces and customer demand have encouraged many restaurants to offer "MSG Free" or "No MSG" menus, or to omit this ingredient on request.[10]

Carryout Chinese food is commonly served in a paper carton with a wire bail.

American Chinese cuisine often uses ingredients not native to and very rarely used in China. One such example is the common use of western broccoli (xil�n, ??) instead of Chinese broccoli (Kai-lan, ?? g�il�n) in American Chinese cuisine. Occasionally, western broccoli is also referred to as sai lan fa (in Cantonese ???) in order not to confuse the two styles of broccoli. Among Chinese speakers, however, it is typically understood that one is referring to the leafy vegetable unless otherwise specified.

This is also the case with the words for carrot (luo buo or lo bac, or hong luo buo, hong meaning "red") and onion (cong). Lo bac, in Cantonese, refers to the daikon, a large, pungent white radish. The orange western carrot is known in some areas of China as "foreign Daikon" (or more properly hung lo bac in Cantonese, hung meaning "red"). When the word for onion, chung, is used, it is understood that one is referring to "green onions" (otherwise known to English-speakers as "scallions" or "spring onions"). The larger many-layered onion bulb common in the United States is called yang cong. This translates as "western onion". These names make it evident that the American broccoli, carrot, and onion are not indigenous to China, and therefore are less common in the traditional cuisines of China.

Since tomatoes are New World plants, they are also relatively new to China and Chinese cuisine. Tomato-based sauces can be found in some American Chinese dishes such as the "beef and tomato". Hence, if a dish contains significant amounts of any of these ingredients, it has most likely been Americanized. Egg fried rice in American Chinese cuisine is also prepared differently, with more soy sauce added for more flavor whereas the traditional egg fried rice in Chinese culture uses less soy sauce. Some food styles such as Dim sum were also modified to fit American palates, such as added batter for fried dishes and extra soy sauce.[10]

Salads containing raw or uncooked ingredients are rare in traditional Chinese cuisine, as are Japanese style sushi or sashimi. However, an increasing number of American Chinese restaurants, including some upscale establishments, have started to offer these items in response to customer demand.

Ming Tsai, the owner of the Blue Ginger restaurant in Wellesley, Massachusetts and host of PBS culinary show Simply Ming, said that American Chinese restaurants typically try to have food representing 3-5 regions of China at one time, have chop suey, or have "fried vegetables and some protein in a thick sauce", "eight different sweet and sour dishes", or "a whole page of 20 different chow meins or fried rice dishes". Tsai said "Chinese-American cuisine is 'dumbed-down' Chinese food. It's adapted... to be blander, thicker and sweeter for the American public".[11]

Most American Chinese establishments cater to non-Chinese customers with menus written in English or containing pictures. If separate Chinese-language menus are available, they typically feature delicacies like liver, chicken feet, or other meat dishes that might deter American customers. In Chinatown, New York, the restaurants were known for having a "phantom" menu with food preferred by ethnic Chinese, but believed to be disliked by non-Chinese Americans.[12]


American Chinese restaurant menu items

Dishes that often appear on American Chinese restaurant menus include:

  • Almond chicken - chicken breaded in batter containing ground almonds, fried and served with almonds and onions
  • General Tso's chicken - chunks of chicken that are dipped in a batter and deep-fried and seasoned with ginger, garlic, sesame oil, scallions, and hot chili peppers.
  • Sesame chicken - boned, battered, and deep-fried chicken which is then dressed with a translucent red or orange, sweet and mildly spicy sauce, made from soy sauce, corn starch, vinegar, chicken broth, and sugar.
  • Chinese chicken salad - usually contains sliced or shredded chicken, uncooked leafy greens, crispy noodles (or fried wonton skins) and sesame dressing. Some restaurants serve the salad with mandarin oranges.
Chop suey, made with garlic chicken and peapods, on fried rice
  • Chop suey - connotes "assorted pieces" in Chinese. It is usually a mix of vegetables and meat in a brown sauce but can also be served in a white sauce.
  • Crab rangoon - fried wonton skins stuffed with (usually) artificial crab meat (surimi) and cream cheese.
An unopened fortune cookie
  • Fortune cookie - invented in California as a westernized version of the Japanese omikuji senbei,[13] fortune cookies have become sweetened and found their way to many American Chinese restaurants.
  • Royal beef - deep-fried sliced beef, doused in a wine sauce and often served with steamed broccoli.
  • Pepper steak - consists of sliced steak, green bell peppers, tomatoes, and white or green onions stir-fried with salt, sugar, and soy sauce. Bean sprouts are a less common addition
  • Mongolian beef - fried beef with scallions or white onions in a spicy and often sweet brown sauce
  • Fried wontons - somewhat similar to crab rangoon, a filling, (most often pork), is wrapped in a wonton skin and deep fried.[14][15][16][17][18][19]
  • Beef & Broccoli - Flank steak cut into small pieces, stir-fried with broccoli, and covered in a dark sauce made with soy sauce and oyster sauce and thickened with cornstarch.[20][21][22]
  • Sweet roll - Yeast rolls, typically fried, covered in granulated sugar or powdered sugar. Some variants are stuffed with cream cheese or icing.
  • Sushi - Despite being part of traditional Japanese cuisine, some American Chinese restaurants serve various types of sushi, usually on buffets.

Regional American Chinese dishes

North American versions found in China

Egg foo young
  • Cashew chicken - Stir fried tender chicken pieces with cashews.
  • Chow mein - literally means "stir-fried noodles". Chow mein consists of fried crispy noodles with bits of meat and vegetables. It can come with chicken, pork, shrimp or beef.
  • Egg foo young - A Chinese-style omelet with vegetables and meat, usually served with a brown gravy. While some restaurants in North America deep-fry the omelet, versions found in Asia are more likely to fry in the wok.
  • Egg roll - While spring rolls have a thin, light beige crispy skin that flakes apart, and is filled with mushrooms, bamboo, and other vegetables inside, the American style eggroll has a thicker, chewier, dark brown bubbly skin stuffed with cabbage and usually bits of meat or seafood (such as pork or shrimp), but no egg.
  • Fried rice - Fried rice dishes are popular offerings in American Chinese food due to the speed and ease of preparation and their appeal to American tastes. Fried rice is generally prepared with rice cooled overnight, allowing restaurants to put leftover rice to good use (freshly cooked rice is actually less suitable for fried rice). The Chinese American version of this dish typically uses more soy sauce than the versions found in China. Fried rice is offered with different combinations of meat and vegetables.
  • Ginger beef - ???? shengjiang ni�r�u Tender beef cut in chunks, mixed with ginger and Chinese mixed vegetables.
  • Ginger fried beef - ????? ganchao ni�r�u-si Tender beef cut in strings, battered, deep dried, then re-fried in a wok mixed with a sweet sauce, a variation of a popular Northern Chinese dish.
  • Hulatang - a Chinese traditional soup with hot spices, often called "spicy soup" on menus
  • Kung Pao chicken - The Sichuan dish is spicy hot, but the versions served in North America tend to be less so if at all, and sometimes leave out the Sichuan Pepper that is a fundamental part of the original dish.
  • Lo mein ("stirred noodles"). These noodles are frequently made with eggs and flour, making them chewier than simply using water. Thick, spaghetti shaped noodles are pan fried with vegetables (mainly bok choy and Chinese cabbage (nappa)) and meat. Sometimes this dish is referred to as "chow mein" (which literally means "fried noodles" in Cantonese).
  • Mei Fun (see Rice vermicelli dishes)
  • Moo shu pork - The original version uses more typically Chinese ingredients (including wood ear fungi and daylily buds) and thin flour pancakes while the American version uses vegetables more familiar to Americans, and thicker pancakes. This dish is quite popular in Chinese restaurants in the United States, but not so popular in China.
  • Orange chicken - chopped, battered, fried chicken with a sweet orange flavored chili sauce that is thickened and glazed. The traditional version consists of stir-fried chicken in a light, slightly sweet soy sauce that is flavored with dried orange peels.
  • Wonton soup - In most American Chinese restaurants, only wonton dumplings in broth are served, while versions found in China may come with noodles. In Canton, Wonton Soup can be a full meal in itself, consisting of thin egg noodles and several pork and prawn wontons in a pork or chicken soup broth or noodle broth. Especially in takeout restaurants, wonton are often made with thicker dough skins.
  • Beijing beef - In China, this dish uses gai-lan (Chinese broccoli) rather than American broccoli.
Beef with broccoli

Regional variations

San Francisco

Since the early 1990s, many American Chinese restaurants influenced by California cuisine have opened in San Francisco and the Bay Area. The trademark dishes of American Chinese cuisine remain on the menu, but there is more emphasis on fresh vegetables, and the selection is vegetarian-friendly.

This new cuisine has exotic ingredients like mangos and portobello mushrooms. Brown rice is often offered as an optional alternative to white rice. Some restaurants substitute grilled wheat flour tortillas for the rice pancakes in mu shu dishes. This occurs even in some restaurants that would not otherwise be identified as California Chinese, both the more Westernized places and the more authentic places. There is a Mexican bakery that sells some restaurants thinner tortillas made for use with mu shu. Mu shu purists do not always react positively to this trend.[23]

In addition, many restaurants serving more native-style Chinese cuisines exist, due to the high numbers and proportion of ethnic Chinese in San Francisco and the Bay Area. Restaurants specializing in Cantonese, Sichuanese, Hunanese, Northern Chinese, Shanghainese, Taiwanese, and Hong Kong traditions are widely available, as are more specialized restaurants such as seafood restaurants, Hong Kong-style diners and cafes (also known as Cha chaan teng (??? ch�canting)), dim sum teahouses, and hot pot restaurants. Many Chinatown areas also feature Chinese bakeries, boba milk tea shops, roasted meat, vegetarian cuisine, and specialized dessert shops. Chop suey is not widely available in San Francisco, and the city's chow mein is different from Midwestern chow mein.

Authentic restaurants with Chinese-language menus may offer "yellow-hair chicken" (???, Cantonese Yale: w�hng mouh gaai, Pinyin: hu�ngm�o ji, literally yellow-feather chicken), essentially a free-range chicken, as opposed to typical American mass-farmed chicken. Yellow-hair chicken is valued for its flavor, but needs to be cooked properly to be tender due to its lower fat and higher muscle content. This dish usually does not appear on the English-language menu.

Dau Miu (Chinese: ??; pinyin: d�umi�o) is a Chinese vegetable that has become popular since the early 1990s, and now not only appears on English-language menus, usually as "pea shoots", but is often served by upscale non-Asian restaurants as well. Originally it was only available during a few months of the year, but it is now grown in greenhouses and is available year-round.


Hawaiian-Chinese food developed a bit differently from the continental United States. Owing to the diversity of ethnicities in Hawaii and the history of the Chinese influence in Hawaii, resident Chinese cuisine forms a component of the cuisine of Hawaii, which is a fusion of different culinary traditions. Some Chinese dishes are typically served as part of plate lunches in Hawaii. The names of foods are different as well, such as Manapua, from Hawaiian meaning "chewed up pork" for dim sum bao, though the meat is not necessarily pork.

Chinese restaurants and American Jews

The perception that American Jews eat at Chinese restaurants on Christmas Day is documented in media as a common stereotype with a basis in fact.[24][25][26] The tradition may have arisen from the lack of other open restaurants on Christmas Day, as well as the close proximity of Jewish and Chinese immigrants to each other in New York City. It has been portrayed in film and television.

American Chinese chain restaurants

  • China Coast - Closed in 1995; owned by General Mills Corp., formerly 52 locations throughout the United States
  • Chinese Gourmet Express - throughout the United States
  • Leeann Chin - Minnesota and Wisconsin; owned at one time by General Mills Corp.[citation needed]
  • Manchu Wok - Throughout the United States and Canada, as well as Guam, Korea and Japan
  • Panda Express - Throughout the United States, some locations in Mexico[27]
  • Pei Wei Asian Diner - Throughout the United States; a subsidiary of P.F. Chang's
  • P. F. Chang's China Bistro - Throughout the United States; features California-Chinese fusion cuisine
  • Pick Up Stix - California, Arizona, and Nevada
  • The Great Wall - Delaware, New Jersey, Maryland, Virginia, New York, West Virginia, South Carolina, Louisiana
  • Stir Crazy - Illinois, Missouri, Wisconsin, Minnesota, New York, Florida, Indiana, Texas, and Ohio


  1. ^ Solomon, Charmaine (April 15, 2006). The Complete Asian Cookbook. p. 281. ISBN 9780804837576. 
  2. ^ Parkinson, Rhonda. "Regional Chinese Cuisine". Retrieved July 8, 2014. 
  3. ^ a b Wu, David Y. H.; Cheung, Sidney C. H. (2002). The Globalization of Chinese Food. Great Britain: Curzon Press. p. 57. ISBN 978-0-8248-2582-9. 
  4. ^ Ch Six, "The Globalization of Chinese Food: The Early Stages," in J. A. G. Roberts. China to Chinatown: Chinese Food in the West (London: Reaktion, 2002) ISBN 1-86189-133-4.
  5. ^ Liu, Yinghua; Jang, SooCheong (Shawn) (2009-09-01). "Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions?". International Journal of Hospitality Management 28 (3): 338-348. doi:10.1016/j.ijhm.2008.10.008. 
  6. ^ Andrew Coe Chop Suey: A Cultural History of Chinese Food in the United States (New York: Oxford University Press, 2009).
  7. ^ "China to Chinatown". University of Chicago Press. Retrieved 2015-12-10. 
  8. ^ News, Celia Hatton BBC. "Why Shanghai's first American Chinese restaurant is taking off". BBC News. Retrieved 2016-01-08. 
  9. ^ "Sweet & Sour: A Look at the History of Chinese Food in the United States". Smithsonian Asian Pacific American Center. Smithsonian National Museum of American History. Retrieved March 20, 2013. 
  10. ^ a b c Andrew F. Smith (2007). The Oxford Companion to American Food and Drink. Oxford University Press. pp. 119 - 122. ISBN 9780199885763. Retrieved 1 April 2016. 
  11. ^ "Chef Ming Tsai wants you to have a Chinese friend." CNN. January 19, 2011. Retrieved on January 19, 2011.
  12. ^ Anthony Bourdain Plays It Safe at Hop Kee, Shuns �Phantom Menu' - Grub Street New York
  13. ^ "Solving a Riddle Wrapped in a Mystery Inside a Cookie". The New York Times. January 16, 2008. 
  14. ^ Fried Wonton,
  15. ^ Fried Wontons Recipe,
  16. ^ Fried Wontons Recipe,
  17. ^ Fried Wontons (Zh� Y�ntun),
  18. ^ Chinese New Year: Fried Wontons,
  19. ^ Fried Wontons Recipe,
  20. ^ History and Culture: Chinese Food : New University
  21. ^ Beef and Broccoli | Can You Stay For Dinner?
  22. ^ The Best Easy Beef And Broccoli Stir-Fry Recipe - - 99476
  23. ^ "Mu Shu Tortilla Flats: Chinese restaurant needs better mu shu wraps". AsianWeek. February 27, 2004. Archived from the original on October 7, 2007. Everything was well and good with one huge exception: The mu shu wrappers were flour tortillas! 
  24. ^ Why Do American Jews Eat Chinese Food on Christmas? � The Atlantic
  25. ^ 'Tis the season: Why do Jews eat Chinese food on Christmas? - Jewish World Features - Israel News | Haaretz
  26. ^ Movies and Chinese Food: The Jewish Christmas Tradition | Isaac Zablocki
  27. ^ [1]

External links


  1. ^ "Eight Cuisines of China - Shandong & Guangdong". 
  2. ^ "Fujian Cuisine. Accessed June 2011.
  3. ^ "Beijing cuisine and Peking roasted duck." ChinaTour.Net. Accessed Dec 2011.
  4. ^ Wertz, Richard R. "The Cultural Heritage of China :: Food & Drink :: Cuisine :: Introduction". Retrieved 2016-05-02. 
  5. ^ "China to Chinatown". University of Chicago Press. Retrieved 2015-12-10. 
  6. ^ Anderson (1988), p. 267.
  7. ^ Anderson (1988), p. 52.
  8. ^ Huang, H. T. (2000). Fermentations and Food Science, Volume 6. Cambridge University Press. p. 474. ISBN 0521652707. Retrieved 24 April 2014. 
  9. ^ Anderson (1988), p. 143, 144, 218.
  10. ^ Simoons, Frederick J. (1990). Food in China: A Cultural and Historical Inquiry. CRC Press. p. 89. ISBN 084938804X. Retrieved 24 April 2014. 
  11. ^ Free China Review, Volume 45, Issues 7-12. W.Y. Tsao. 1995. p. 66. Retrieved 24 April 2014. 
  12. ^ Charles Holcombe (January 2001). The Genesis of East Asia: 221 B.C. - A.D. 907. University of Hawaii Press. pp. 129-. ISBN 978-0-8248-2465-5. 
  13. ^ Schafer, Edward H. (1963). The Golden Peaches of Samarkand: A Study of T?ang Exotics (illustrated, reprint, revised ed.). University of California Press. p. 29. Retrieved 24 April 2014. 
  14. ^ Anderson (1988), p. 80.
  15. ^ Pearce, Scott; Spiro, Audrey G.; Ebrey, Patricia Buckley, eds. (2001). Culture and Power in the Reconstitution of the Chinese Realm, 200-600. Volume 200 of Harvard East Asian monographs (illustrated ed.). Harvard Univ Asia Center. p. 22. ISBN 0674005236. Retrieved 24 April 2014. 
  16. ^ Lewis, Mark Edward (2009). China Between Empires. Harvard University Press. p. 126. ISBN 0674026055. Retrieved 24 April 2014. 
  17. ^ Huang, H. T. (2000). Fermentations and Food Science, Volume 6. Cambridge University Press. p. 511. ISBN 0521652707. Retrieved 24 April 2014. 
  18. ^ Swartz, Wendy; Campany, Robert Ford; Lu, Yang; Choo, Jessey J. C., eds. (2013). Early Medieval China: A Sourcebook (illustrated ed.). Columbia University Press. ISBN 0231531001. Retrieved 24 April 2014. 
  19. ^ Anderson (1988), p. 91, 178.
  20. ^ "Things to Avoid 3: Meals for the Ears (???)". Translating the Suiyuan Shidan. Retrieved 8 Mar 2015. 
  21. ^ "Things to Avoid 12: Clich� (???)". Translating the Suiyuan Shidan. Retrieved 8 Mar 2015. 
  22. ^ a b c d e f g h i j Yao, Zhang. China Everyday!. Page One Pub. 2007. ISBN 978-981-245-330-3
  23. ^ "Regions of Chinese food-styles/flavors of cooking." University of Kansas, Kansas Asia Scholars. Accessed June 2011.
  24. ^ "Eight Cuisines of China - Shandong & Guangdong." Travel China Guide. Accessed June 2011.
  25. ^ "China's Culinary Diversity in One Map"
  26. ^ a b J. Li & Y. Hsieh. Traditional Chinese Food Technology and Cuisine. Asia Pacific Journal of Clinical Nutrition. 2004;13(2): 147-155.
  27. ^ "Top 10 basic ingredients for Chinese cooking." at the Wayback Machine (archived 30 May 2010) [The Times]. Accessed June 2011.
  28. ^ Yan, Martin. "Chinese Cooking For Dummies". Retrieved 23 February 2013. 
  29. ^ Chinese Restaurants Are Adding Herbs for Flavor and Health - The New York Times
  30. ^ Lin, Kathy. "Chinese Food Cultural Profile". Retrieved 23 February 2013. 
  31. ^ a b c d e f "Chinese Desserts." Kaleidoscope - Cultural China. Accessed June 2011.
  32. ^ Parkinson, Rhonda. "How To Cook Chinese Sausage". Retrieved 23 February 2013. 
  33. ^ a b c Q. Hong & F. Chunjian. Origins of Chinese Tea and Wine. Asiapac Books Pte Ltd. 2005.ISBN 9812293698.
  34. ^ a b Zonglin Chang Xukui Li. Aspect of Chinese Culture. 2006.ISBN 7302126321, ISBN 978-7-302-12632-4.
  35. ^ The Economist. "Daily Chart: High Spirits". 17 June 2013. Accessed 9 August 2013.
  36. ^ Jack Goody, Cooking, Cuisine, and Class: A Study in Comparative Sociology (Cambridge; New York: Cambridge University Press, 1982), p. 107; Chang, ed., Food in Chinese Culture: Anthropological and Historical Perspectives, 7, 25, 105-06.
  37. ^ Hsu Y.N., Vera & al. "Modern China: North", in Food in China, pp. 302 & 311-313. Yale Univ. Press (New Haven), 1978.
  38. ^ UN FAO. "Poverty Alleviation and Food Security in Asia: Lessons and Challenges": "Annex 3: Agricultural Policy and Food Security in China". Dec. 1998. Accessed 5 June 2012.
  39. ^ Andrew Coe, Chop Suey: A Cultural History of Chinese Food in the United States (2009)
  40. ^ Yong Chen, Chop Suey, USA: The Story of Chinese Food in America (2014)

Further reading


  • Anderson, Eugene N. (1988). The Food of China. New Haven: Yale University Press. ISBN 0300047398. 
  • Chang, Kwang-chih (1977). Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven: Yale University Press. ISBN 0300019386. 
  • David R. Knechtges, "A Literary Feast: Food in Early Chinese Literature," Journal of the American Oriental Society 106.1 (1986): 49-63.
  • Newman, Jacqueline M. (2004). Food Culture in China. Westport, Conn.: Greenwood Press. ISBN 0313325812. 
  • Roberts, J. A. G. (2002). China to Chinatown: Chinese Food in the West. London: Reaktion. ISBN 1861891334. 
  • Swislocki, Mark (2009). Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai. Stanford, CA: Stanford University Press. ISBN 9780804760126. 
  • Waley-Cohen, Joanna (2007). "Celebrated Cooks of China's Past". Flavor & Fortune 14 (4): 5-7, 24. 
  • Endymion Wilkinson, "Chinese Culinary History (Feature Review)," China Review International 8.2 (Fall 2001): 285-302.
  • Wu, David Y. H.; Cheung, Sidney C. H. (2002). The Globalization of Chinese Food. Richmond, Surrey: Curzon. ISBN 0700714030. 


  • Buwei Yang Chao. How to Cook and Eat in Chinese. (New York: John Day, 1945; revisions and reprints).
  • Fuchsia Dunlop. Land of Plenty : A Treasury of Authentic Sichuan Cooking. (New York: W.W. Norton, 2003). ISBN 0393051773.
  • Fuchsia Dunlop. Revolutionary Chinese Cookbook: Recipes from Hunan Province. (New York: W.W. Norton, 2007). ISBN 0393062228.
  • Fuchsia Dunlop. Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. (New York: Norton, 2008). ISBN 9780393066579.
  • Emily Hahn, Recipes, The Cooking of China. (Alexandria, Va.: Time-Life Books, Foods of the World, 1981).
  • Hsiang-Ju Lin and Tsuifeng Lin. Chinese Gastronomy. (London: Nelson, 1969; rpr.). ISBN 0171470575.
  • Yan-Kit So. Classic Food of China. (London: Macmillan, rpr 1994, 1992). ISBN 9780333576717.
  • Martin Yan. Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World. (New York: Morrow, 2002). ISBN 0060084758.

External links



Orange County is a county in Southern California, United States. Its county seat is Santa Ana. According to the 2000 Census, its population was 2,846,289, making it the second most populous county in the state of California, and the fifth most populous in the United States. The state of California estimates its population as of 2007 to be 3,098,121 people, dropping its rank to third, behind San Diego County. Thirty-four incorporated cities are located in Orange County; the newest is Aliso Viejo.

Unlike many other large centers of population in the United States, Orange County uses its county name as its source of identification whereas other places in the country are identified by the large city that is closest to them. This is because there is no defined center to Orange County like there is in other areas which have one distinct large city. Five Orange County cities have populations exceeding 170,000 while no cities in the county have populations surpassing 360,000. Seven of these cities are among the 200 largest cities in the United States.

Orange County is also famous as a tourist destination, as the county is home to such attractions as Disneyland and Knott's Berry Farm, as well as sandy beaches for swimming and surfing, yacht harbors for sailing and pleasure boating, and extensive area devoted to parks and open space for golf, tennis, hiking, kayaking, cycling, skateboarding, and other outdoor recreation. It is at the center of Southern California's Tech Coast, with Irvine being the primary business hub.

The average price of a home in Orange County is $541,000. Orange County is the home of a vast number of major industries and service organizations. As an integral part of the second largest market in America, this highly diversified region has become a Mecca for talented individuals in virtually every field imaginable. Indeed the colorful pageant of human history continues to unfold here; for perhaps in no other place on earth is there an environment more conducive to innovative thinking, creativity and growth than this exciting, sun bathed valley stretching between the mountains and the sea in Orange County.

Orange County was Created March 11 1889, from part of Los Angeles County, and, according to tradition, so named because of the flourishing orange culture. Orange, however, was and is a commonplace name in the United States, used originally in honor of the Prince of Orange, son-in-law of King George II of England.

Incorporated: March 11, 1889
Legislative Districts:
* Congressional: 38th-40th, 42nd & 43
* California Senate: 31st-33rd, 35th & 37
* California Assembly: 58th, 64th, 67th, 69th, 72nd & 74

County Seat: Santa Ana
County Information:
Robert E. Thomas Hall of Administration
10 Civic Center Plaza, 3rd Floor, Santa Ana 92701
Telephone: (714)834-2345 Fax: (714)834-3098
County Government Website:


City of Aliso Viejo, 92653, 92656, 92698
City of Anaheim, 92801, 92802, 92803, 92804, 92805, 92806, 92807, 92808, 92809, 92812, 92814, 92815, 92816, 92817, 92825, 92850, 92899
City of Brea, 92821, 92822, 92823
City of Buena Park, 90620, 90621, 90622, 90623, 90624
City of Costa Mesa, 92626, 92627, 92628
City of Cypress, 90630
City of Dana Point, 92624, 92629
City of Fountain Valley, 92708, 92728
City of Fullerton, 92831, 92832, 92833, 92834, 92835, 92836, 92837, 92838
City of Garden Grove, 92840, 92841, 92842, 92843, 92844, 92845, 92846
City of Huntington Beach, 92605, 92615, 92646, 92647, 92648, 92649
City of Irvine, 92602, 92603, 92604, 92606, 92612, 92614, 92616, 92618, 92619, 92620, 92623, 92650, 92697, 92709, 92710
City of La Habra, 90631, 90632, 90633
City of La Palma, 90623
City of Laguna Beach, 92607, 92637, 92651, 92652, 92653, 92654, 92656, 92677, 92698
City of Laguna Hills, 92637, 92653, 92654, 92656
City of Laguna Niguel
, 92607, 92677
City of Laguna Woods, 92653, 92654
City of Lake Forest, 92609, 92630, 92610
City of Los Alamitos, 90720, 90721
City of Mission Viejo, 92675, 92690, 92691, 92692, 92694
City of Newport Beach, 92657, 92658, 92659, 92660, 92661, 92662, 92663
City of Orange, 92856, 92857, 92859, 92861, 92862, 92863, 92864, 92865, 92866, 92867, 92868, 92869
City of Placentia, 92870, 92871
City of Rancho Santa Margarita, 92688, 92679
City of San Clemente, 92672, 92673, 92674
City of San Juan Capistrano, 92675, 92690, 92691, 92692, 92693, 92694
City of Santa Ana, 92701, 92702, 92703, 92704, 92705, 92706, 92707, 92708, 92711, 92712, 92725, 92728, 92735, 92799
City of Seal Beach, 90740
City of Stanton, 90680
City of Tustin, 92780, 92781, 92782
City of Villa Park, 92861, 92867
City of Westminster, 92683, 92684, 92685
City of Yorba Linda, 92885, 92886, 92887

Noteworthy communities Some of the communities that exist within city limits are listed below: * Anaheim Hills, Anaheim * Balboa Island, Newport Beach * Corona del Mar, Newport Beach * Crystal Cove / Pelican Hill, Newport Beach * Capistrano Beach, Dana Point * El Modena, Orange * French Park, Santa Ana * Floral Park, Santa Ana * Foothill Ranch, Lake Forest * Monarch Beach, Dana Point * Nellie Gail, Laguna Hills * Northwood, Irvine * Woodbridge, Irvine * Newport Coast, Newport Beach * Olive, Orange * Portola Hills, Lake Forest * San Joaquin Hills, Laguna Niguel * San Joaquin Hills, Newport Beach * Santa Ana Heights, Newport Beach * Tustin Ranch, Tustin * Talega, San Clemente * West Garden Grove, Garden Grove * Yorba Hills, Yorba Linda * Mesa Verde, Costa Mesa

Unincorporated communities These communities are outside of the city limits in unincorporated county territory: * Coto de Caza * El Modena * Ladera Ranch * Las Flores * Midway City * Orange Park Acres * Rossmoor * Silverado Canyon * Sunset Beach * Surfside * Trabuco Canyon * Tustin Foothills

Adjacent counties to Orange County Are: * Los Angeles County, California - north, west * San Bernardino County, California - northeast * Riverside County, California - east * San Diego County, California - southeast




"An honest answer is the sign of true friendship."

We receive many customers from across the world including people from the following cities:

Aliso Viejo 92656, 92698, Anaheim 92801, 92802, 92803, 92804, 92805, 92806, 92807, 92808, 92809, 92812, 92814, 92815, 92816, 92817, 92825, 92850, 92899, Atwood, 92811, Brea, 92821, 92822,92823, Buena Park, 90620 ,90621,90622, 90624, Capistrano Beach, 92624, Corona del Mar, 92625, Costa Mesa, 92626, 92627, 92628, Cypress, 90630, Dana Point, 92629, East Irvine, 92650, El Toro, 92609, Foothill Ranch, 92610, Fountain Valley, 92708, 92728, Fullerton, 92831, 92832, 92833, 92834, 92835, 92836, 92837, 92838, Garden Grove, 92840, 92841, 92842, 92843 ,92844, 92845, 92846, Huntington Beach , 92605, 92615, 92646, 92647, 92648, 92649, Irvine, 92602, 92603, 92604, 92606, 92612, 92614, 92616, 92617, 92618, 92619, 92620, 92623, 92697, La Habra, 90631, 90632, 90633, La Palma, 90623, Ladera Ranch, 92694, Laguna Beach , 92651, 92652, Laguna Hills ,92653, 92654,92607,92677, Laguna Woods, 92637, Lake Forest, 92630, Los Alamitos, 90720, 90721, Midway City, 92655, Mission Viejo, 92690, 92691, 92692,Newport Beach , 92658, 92659, 92660, 92661, 92662, 92663, 92657, Orange, 92856, 92857, 92859, 92862, 92863, 92864, 92865, 92866, 92867, 92868, 92869, Placentia, 92870, 92871, Rancho Santa Margarita 92688, San Clemente, 92672, 92673, 92674, San Juan Capistrano, 92675, 92693, Santa Ana , 92701, 92702, 92703, 92704, 92705 ,92706, 92707, 92711, 92712, 92725.92735, 92799, Seal Beach , 90740, Silverado 92676, Stanton, 90680, Sunset Beach 90742, Surfside 90743, Trabuco Canyon, 92678, 92679,Tustin ,92780, 92781,92782, Villa Park, 92861,Westminster, 92683, 92684, 92685, Yorba Linda, 92885, 92886, 92887

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Best Chinese Restaurant in

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(c) 2016 CHINESE RESTAURANT ORANGE COUNTY, San Clemente, Orange County CA 92672
111 W. Avenida Palizada, Suite A, San Clemente, CA 92672

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