Hunan-born Chef Peng Chang-kuei reportedly crafted General Tso’s chicken in 1952 for a US naval delegation banquet in Taiwan. He named it after General Tso to honor the renowned Hunanese leader.
Chop Suey, meaning "Odds & Ends," became a common dish in Chinese-American restaurants, originating as a utilization of leftovers.
Fortune cookies, emblematic of American Chinese cuisine, are absent in China. Inspired by Japanese omikuji senbei, they hold a hidden fortune.
Sesame Chicken is a beloved dish featuring deep-fried chicken coated in soy sauce, chili, garlic, and toasted white sesame seeds.
Egg foo young, likened to a Chinese omelet, likely evolved from fu yung egg slices, a complex dish in Cantonese cuisine, translating to "lotus egg."
Moo Shu Pork (Muxu Rou) exists in China but differs from its Western version, lacking the pancake component.