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Did you know that some of your favorite dishes from a Chinese take out restaurant have interesting stories behind them? The origin of their names, the ingredients used and how they were conceived and transformed in America all make fascinating tales in food history.

Since the 19th century, Chinese immigrants opened restaurants throughout the American frontier. These dishes preserved and reflected the different Chinese cultural and regional identities. Initially they were not accepted or liked by Americans because they were perceived as foreign. However, many dishes were later reinvented by using local ingredients and cooking techniques to cater to the American taste.

Purrrpl_Haze on FlickrChop Suey has a rich history. It is a dish that consists of meat and eggs, cooked quickly with vegetables. In Chinese, Chop Suey translates as "Odds and Ends" or "Mixed Vegetables." The story behind this dish is that it was invented by Chinese immigrants living in America for an easy quick meal. To Americans, the food was considered the "national dish of China" when it was unheard of in China. Another story suggests that Chinese immigrants imported this dish to the U.S in the mid to late 1800s.

See Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States.

TheCulinaryGeek on FlickrGeneral Tso's Chicken: where did it come from and who was General Tso? The dish consists of sweet and spicy chicken pieces and is named after General Tso Tsung Tang, a Qing dynasty statesman (1644-1911). There is no definite record that General Tso actually created the dish as well. The exact origin remains uncertain as restaurants from Taiwan to New York have claimed the culinary creation.

See The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, by Jennifer 8 Lee.

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