It is often a permanent joke that what the Americans consider Chinese food is entirely of our own making, and the chefs and dinners in China will find them quite foreign (like a shop-what is this on the ground?). But somewhere along the line, the Chinese food was adapted from our Asian immigrants, became American and became very popular, not only as an outside point but also served buffet style and seating also. Many dishes are accompanied by plain white rice, brown or fried. Let's review our most popular:

Dim Sum: Small dumplings stuffed with vegetables or meat, which is basically a cantonese setting not always served in many restaurants; can also be served as small sampling dishes, depending on the menu and the chef's picnic;

Hot and sour soup: Delicious "sour" soup with spicy broth, containing red pepper or white pepper and vinegar. Another favorite soup is a light broth with a ton beat (pies filled with meat);

Quick Noodles: An essential ingredient in every Chinese home and found in most Chinese restaurant menus, comes in several versions, often called Le Min and may be easy or contain vegetables;

CHINESE CHILI CHICKEN: Hot Chili and full of spicy spices such as ginger, green peppers, red and brown peppers. Be careful if you are not a fan of chili;

Spring Rolls: Often a lighter version of the traditional egg rolls, which are shredded from meat and vegetables coated in a thin paste of paper, wrapped and deep fried; favorite to be sure.

Egg Foo Young: Egg pie with vegetables, often very nice for Chinese food, served with a brown sauce.

Shitake rice fried with water chestnuts: mushrooms and water chestnut are frequently used in Chinese cooking, this is just another version of traditional fried rice; there are things can not get out of style;

Mo Shu: Fried vegetables, meat, chicken, shrimps or tofu, wrapped in thin pancakes spread with plum sauce (the favorite dish for this author);

Chicken Kung Pao: Delicious chicken pieces cooked in a pan with vegetables and flavor with peanuts and spices. From the Qing Dynasty (around 1876);

General Tso Chicken: A fried chicken dish in a refreshing sauce, a favorite at all. It may have been named in honor of the Qing Dynasty military leader, but it is really a guess from anyone;

Orange Chicken: Another popular fried chicken dish, cooked with orange sauce after cooking (not for a low-fat diet, to be sure)

Beijing duck: Do not expect this specialization to be readily available in many Chinese restaurants, the Beijing duck dates back to the Imperial Age (221 BC) and is characterized by its thin and fragile skin; often it must be ordered early but fit for the emperor;

Like many other kitchens, Chinese cooking uses the original sauces and spices for their regions, which may include:

soy sauce
Oyster Sauce
Sesame oil
Rice vinegar
Rice Wines
Soybean paste
Anise
Five seasoning powder
Chili sauce (or paste)
chili powder
Sichuan Pepper
Black bean sauce

Many of these products are available in the Asian corridor of your local grocery store or in many Asian grocery stores in major cities and can be great fun to try in your kitchen. So look for the nearest Chinese restaurant or restaurant, get your appetite and prepare to try some of the favorite American foods. As the old saying goes, you may be hungry after an hour, but it's worth it.