this isn t the first time that us chefs have embraced chinese cookingtechniques, while steeringaway from original ingredients nor will it be thelasttesol
当然这不是美国厨师第一次采用中国的烹饪方法，同时对原始菜谱进行改革。当然也不会是最后一次。
as a child, i became friends with two chinese girls and had the uniqueexperience of eating dinnerat their house their mom made rice, dumplings,different kinds of vegetables and pork i hadnever tasted such delicious chinesefood, not even in restaurants
我小时候和两个中国小女孩是很好的朋友，所以我有幸在她们家吃过独特的中国菜。她们的妈妈会做米饭、饺子、各种蔬菜和猪肉。我从未吃过这么可口的中国菜，就连中餐馆做的都比不上它们。
what i had when i ate out was sweet and sour chicken, dumplings, crabrangoons, miso soup andnoodles those dishes might not sound all too uncommon inchina, but the difference is uncanny
我在外面吃过酸甜鸡、饺子、炸蟹角、味噌汤和面条。这些食物并不是在中国都不常见，不过烹饪方式实在是相差太大。
chefs in the us lean on flavors that american taste buds are attracted to,but by evolving the tastein this way, the original chinese recipe is sometimesignored
在美国，厨师们会根据美国人的口味调整菜谱，不过经过这种口味的演变，原始的中国菜谱有时候就被改得面目全非了。
general tso s chicken, chop suey and fortune cookies are among the mostpopular chinese dishesin the us however, “chinese people don t crack openfortune cookies after every meal mostchinese people don t even know what chopsuey actually is,” shanghai-based journalist jamiefullerton told businessinsider
在美国，左宗棠鸡、炒杂碎和幸运饼干是最受欢迎的中国菜。但是“中国人餐后基本不吃幸运饼干……大部分中国人甚至不知道什么是炒杂碎”，驻上海的美国记者杰米 富勒顿告诉《财经内幕》。
"in the 19th century, what we call chinese food in the us was a lot ofseafood, shark fins, bird snests, and a lot of shrimp,” yong chen, author ofchop suey nation: the story of chinese food inamerica, told yahoo food “butamerican diners rejected that"
“上个世纪，我们在美国管中国菜叫……很多海鲜、鱼翅、燕窝、龙虾，”《炒杂碎的国度：中国菜的美国奇遇记》一书的作者陈勇告诉雅虎美食频道。“不过那时美国食客并不买账。”
chefs specializing in chinese cuisine want americans to try their food sothey changed theingredients, the cuts of meat and the presentation to suitamerican palates
擅长做中餐的厨师想让美国人尝尝他们的手艺。于是他们依据美国人的喜好调整了配料、切肉的手法和摆盘的样式。this is a cultural compromise to make consumers happy at the same time,they are turning thefood into something less chinese and more american
这是为了迎合消费者做出的文化让步。同时，他们也让食物变得少了些中国味多了些美国味。