Why does Chinese food in America differ so much to the Chinese food in England?

And which is closest to the Original Chinese recipes?Why does Chinese food in America differ so much to the Chinese food in England?
A good question. Most Chinese restaurateurs in Britain come from the region around the former British colony of Hong Kong, where the style of cooking is Cantonese. Chinese restaurants in the States are run by an eclectic mix of Chinese; Hokkien and Szechuan food is hot and spicy. Beijing food is hearty and uses wheat more than rice as a source of carbohydrates. Inner Mongolia produces meat dishes and the far west of China has Turkic influences, and of course coastal parts of China produce seafood. I live in NZ where, like Britain, most Chinese restaurants serve mainly Cantonese food.Why does Chinese food in America differ so much to the Chinese food in England?
They both cater to the local sense of taste, and the products available in each country.



You wold probably need to visit China to get original Chines meals, but then they would have been updated over the years as well.



Many of the Chinese meals brought from China originally were the concept of what they are at home.Why does Chinese food in America differ so much to the Chinese food in England?
It all depend on the restaurant where they learned it from. Most of the newcomer don't know**** , they get in as kitchen helper, they learn one thing at a time. The real chef are the ones do banquets know how to make birds saliva and fish fin soups
I am 3rd generation American Chinese and I totally agree with the answer that "zee_prime"

gave you. It was a concise and good answer.