Chinese cuisine first made its way to America during the California Gold Rush, which began in 1848. With an influx of around 30,000 immigrants hailing from the Canton region in China, these new arrivals established restaurants that served not only as sources of familiar flavors for the predominantly male demographic, but also as social hubs for the growing Chinese community.
These Cantonese-style eateries soon spread beyond the gold rush region, and by the late 19th century, Chinese restaurants had become a fixture in many American cities. Along with the cuisine, the immigrants also introduced various Chinese cultural elements, such as the celebration of the Lunar New Year and the Chinese zodiac. Over time, Chinese cuisine in America evolved and adapted to local tastes, giving rise to the popular Americanized version known as “Chinese-American” food, which includes dishes like General Tso’s Chicken and Chop Suey.