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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Chop Suey photo coming soon
1900-1929
Chop Suey is a stir-fried dish made with meat, vegetables, and a savory sauce, developed by Chinese-American cooks. It became a popular dish in American Chinese restaurants and diners during the early 1900s, adapting Chinese techniques and ingredients to American tastes and locally available produce.
The Melting Pot
Chow Mein photo coming soon
1900-1929
Chow Mein is a Chinese-American stir-fried noodle dish that became a fixture in early 20th-century immigrant cities and diners. Featuring crispy or soft egg noodles tossed with meat, vegetables, and a savory sauce, it was adapted to local tastes and ingredients, quickly becoming a diner and state fair favorite across the United States.
The Melting Pot
Egg Foo Young photo coming soon
1900-1929
Egg Foo Young is a omelette dish with roots in Chinese-American cuisine, featuring beaten eggs mixed with vegetables, meats, or seafood, then fried and topped with a savory brown gravy. Adapted by Chinese immigrants for American tastes, it has become a diner and lunch counter favorite.
The Melting Pot
Egg Rolls photo coming soon
1900-1929
Egg Rolls are deep-fried rolls filled with a mixture of meats, vegetables, and noodles, popularized in Chinese-American cuisine during the early 20th century. Adapted for American tastes, they are a staple appetizer at diners and takeout venues across the U.S.
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Moo Goo Gai Pan photo coming soon
1900-1929
Moo Goo Gai Pan is a staple Chinese-American dish featuring sliced chicken, mushrooms, and vegetables quickly cooked in a mild, savory sauce. It became established in American immigrant cities and diners from the early 20th century, catering to changing local tastes while retaining familiar Cantonese influences. The dish exemplifies the immigrant city culinary adaptations to American palates during early 1900s.
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Orange Chicken photo coming soon
1900-1929
Orange Chicken is a popular Chinese-American fried chicken dish coated in a sweet, tangy orange-flavored sauce. Emerging from Chinese immigrant restaurant cuisines in early 20th century America, it has become a ubiquitous menu item blending American tastes with Chinese culinary techniques.
The Melting Pot
Wonton Soup photo coming soon
1900-1929
Wonton Soup is a light broth-based soup featuring seasoned minced pork or shrimp-filled wonton dumplings, introduced to American diners in the early 20th century by Chinese immigrants. It became a popular comfort food at diners, lunch counters, and fairs, blending Chinese culinary traditions with American tastes.
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Almond Chicken photo coming soon
1900s-present
Crisp boneless chicken served over lettuce with brown gravy, scallions, and toasted almonds.
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Bacon-Wrapped Water Chestnuts photo coming soon
1946-1969
Crunchy water chestnuts wrapped in bacon, baked until crisp, and glazed with a brown sugar, soy, ketchup, and Worcestershire sauce.
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Bourbon Chicken photo coming soon
1980s-present
Bourbon chicken is modern American fusion food: bite-size chicken in a sticky sweet-savory sauce, associated with Bourbon Street in New Orleans and later with mall food courts and American-Chinese steam tables. Some versions include bourbon whiskey; others keep the name and skip the liquor.
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Chamorro Barbecue photo coming soon
1900s-present
A Guam fiesta-table barbecue of chicken, ribs, or beef marinated in a tangy soy-vinegar mixture and grilled over hot coals.
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Chicken Adobo photo coming soon
1900s-present
A Filipino and Filipino American staple of chicken simmered until tender in vinegar, soy sauce, garlic, bay leaves, and black pepper.
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Beef Jerky photo coming soon
Pre-1776-present
Jerky is preservation food before it is snack food. Indigenous drying traditions, pemmican, pioneer travel, soldiers, cowboys, and later road-trip convenience all helped make dried meat part of American food culture.
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Korean BBQ Tacos photo coming soon
2010-2026
Korean BBQ tacos originated as a culinary fusion in the 2010s blending Korean marinated meats with traditional Mexican taco elements. Popularized in food trucks and markets, these tacos feature grilled Korean-style beef or pork topped with fresh slaw, kimchi, and spicy sauces, reflecting dynamic cultural intersections in American street food.
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Korean BBQ Short Ribs photo coming soon
1990-2009
Korean BBQ short ribs, known as galbi, have been adapted into American barbecue culture particularly in suburban areas from the 1990s onward. Marinated in a flavorful blend of soy sauce, garlic, sugar, and sesame oil, these ribs bring a global fusion touch to backyard grills and are featured prominently at gatherings and sports events.
The Melting Pot
Korean Tacos photo coming soon
Cross-era
Korean tacos blend traditional Mexican taco basics with Korean flavors and ingredients, reflecting fusion trends on the U.S. West Coast. Using marinated meats, pickled vegetables, and spicy sauces, this dish showcases regional adaptation and cultural exchange in American food history.