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The cookery in these new Chinatowns was basically stir-fired, rice-based Cantonese, whcih efficiently utilized every part of the animal...Americans not used to such economy were often dismayed by what they found in their rice bowl...From the beginning, Asian dishes intended for American diners were adapted to suit expectations.

As a result, most Chinese restaurants in the United States and Europe are Cantonese." ---The Thousand Recipe Chinese Cookbook, Gloria Bley Miller [Grosset & Dunlap: New York] (p.In many authentic Asian restaurants, there were two menus: one for people of Asian descent and another for tourists. "When Europe began trading with the Orient, the seaport of Canton became the gateway to the West.