1. Foreign Chinese food Foreign Chinese food can be traced back to the middle of19th century. At that time, there was domestic turmoil, and the United States was building a retreat nationwide, which required a lot of labor, so many Qing people came to the United States to struggle. However, due to the prevalence of racism at that time, many people could not find jobs at all after the completion of the railway, but their lives generally went on, so they took out ethnic cuisine.
Second, junk food has become delicious, but these foods have become cold in the local area. Many white people think these foods are too greasy, and their styles and tastes are too unique. Finally, the large amount of Chinese food has welcomed some bottom customers, but Chinese food has been labeled as cheap and greasy. Finally, Peng Changgui, a master of Hunan cuisine, invented the left chicken, which made Chinese food popular overseas. However, it is necessary to say that Zuo Tang Zong Chicken has nothing to do with Zuo Tang Zong, just because Peng Changgui especially worships Zuo Tang Zong, so he named this dish with an idol.
Third, the increasingly popular Chinese food. Later, many restaurant owners in China learned from the left chicken that if they want to sell well abroad, they must cater to local tastes. As a result, under their constant innovation, kung pao chicken and diced chicken with dried tangerine peel, which are new flavors that meet the appetite of foreigners, were released, and more and more people accepted Chinese food. Later, US Secretary of State Kissinger praised Zuo's chicken, which caused a wave of Chinese food fever in the United States.