It's true that much of what we eat here can, at least, be traced back to China somehow, but many dishes, ingredients and preparations took on a life of their own once on our shores. Here are a few of those dishes that don't quite translate.
確實(shí)，很多我們?cè)谶@里吃到的菜都能追溯到中國(guó)，但這些菜到了美國(guó)，在配料和烹飪方面都已經(jīng)本土化了。請(qǐng)看下面幾道經(jīng)典菜式。

1、General Tso's Chicken
左宗棠雞

Nowadays, this sweet and spicy fried chicken dish is perhaps the most quintessential of American Chinese food offerings. Though it can trace some roots to the cooking of Hunan, the version Americans know and love was invented in 1970s New York, according to Salon.
現(xiàn)在，這道甜辣炸雞菜可謂是最典型的“美式中國(guó)菜”了。盡管它和湖南菜貌似很有淵源，但據(jù)Salon報(bào)道，美國(guó)人眼里最愛(ài)的左宗棠雞是上世紀(jì)70年代在紐約創(chuàng)制的。

2、Crab Wontons (aka Crab Rangoon)
蟹黃餛燉（又名“蟹仰光”）

The fact that these fried dumplings, stuffed with cream cheese and crab, are named after a former capital of Burma (now Myanmar) should raise a few red flags. But, as Eater points out, almost all Chinese people are lactose intolerant. So, this is not their invention.
這款炸餃的餡料是乳酪和蟹黃，“仰光”得名于緬甸前首都，不過(guò)這道菜存有爭(zhēng)議。但Eater網(wǎng)站指出，大部分中國(guó)人都不喜歡乳糖。所以這貌似并不是原創(chuàng)中國(guó)菜吧。

3、Fortune Cookies
福餅

The exact origin of the fortune cookie is debated, but it's agreed that it was invented in San Francisco or Los Angeles in the late 19th or early 20th century. According to OMG Facts, they are marketed in China as "genuine American fortune cookies."
福餅確切起源尚有爭(zhēng)議，但毫無(wú)疑問(wèn)的是，它是19世紀(jì)末20世紀(jì)初在舊金山或洛杉磯創(chuàng)制的。據(jù)OMG報(bào)道，福餅在中國(guó)被認(rèn)為是貨真價(jià)實(shí)的“美國(guó)食物”。

4、Duck Sauce
鴨醬

This curiously named sauce (sometimes called plum sauce) is made with dried Turkish apricots, which is not a fruit typically seen in Chinese cuisine, says NBC News.
NBC新聞上說(shuō)，這個(gè)名字奇怪的調(diào)味醬（有時(shí)也叫“梅子醬”）是用土耳其干杏做成的，而土耳其干杏在中國(guó)菜中根本就很少見(jiàn)。

5、Chop Suey
雜燴菜

Before there was General Tso's, Chop Suey was the shining star of Chinese restaurants Stateside. According to the History Channel, the dish can be traced to California during the Gold Rush days, when the dish was said to have been invented by enterprising Chinese restaurateurs to satisfy a bunch of drunken miners. The chefs scraped together leftovers, doused them in soy sauce, and presented it as “shap sui” (meaning “mixed pieces” or “odds and ends” in Cantonese). Chop suey houses soon become ubiquitous across the country.
除了左宗棠雞，雜燴菜在美國(guó)的中餐館也相當(dāng)有名。據(jù)歷史頻道報(bào)道，這道菜早在淘金熱時(shí)代就出現(xiàn)在加利福尼亞州了，據(jù)說(shuō)當(dāng)時(shí)為了招待醉酒礦工們，一些有創(chuàng)意的餐館老板因此創(chuàng)制了這道菜。燒菜師傅把剩菜攪和在一起，再澆上醬汁，并美其名曰“雜燴”。自此，雜燴餐館很快就在全美國(guó)流行開來(lái)。

6、Egg Rolls
雞蛋卷

In China, spring rolls are small with a thin, delicate wrapper. In American hands, they are significantly larger with a thick wrapper. Both the internet encyclopedia and NBC agree: not Chinese.
中國(guó)的地道春卷皮薄個(gè)小，而美國(guó)的雞蛋卷卻皮厚個(gè)大。因此，網(wǎng)絡(luò)百科和NBC都認(rèn)為這并不是中國(guó)菜。

7、Sweet And Sour Pork
咕嚕肉

A version of sweet and sour sauce is used in China, though mostly with fish or seafood instead of meat, says GB Times. But, over there it's less sweet and less "glue-like." (And probably not neon pink.)
據(jù)GB Times報(bào)道，中國(guó)雖然也用類似的糖醋醬汁，但主料卻大多是魚和海鮮而非豬肉。而且中國(guó)的咕嚕肉并不是特別甜特別黏，而且色澤也沒(méi)那么亮艷。

8、Beef With Broccoli
牛肉炒西蘭花

You'll probably find beef stir fried with broccoli in China, but that's Chinese broccoli, which is actually a leafy vegetable. Those bright green florets are purely American, says Eater.
中國(guó)也有牛肉炒西蘭花——但那里西蘭花是中國(guó)本土品種，一種綠葉蔬菜；但根據(jù)Eater報(bào)道，美國(guó)這里的西蘭花菜莖卻很不一樣，色澤呈翠綠色。

9、Egg Foo Young
芙蓉蛋

Another one from the retro files, this dish take on a more elaborate Shanghai egg recipe. But, our version is basically a fried egg pancake with various meat, seafood or vegetable fillings, says About.com.
這也是一道本土化的菜。地道的芙蓉蛋是按照復(fù)雜精細(xì)的滬式烹飪法制作而成，但根據(jù)About.com網(wǎng)站的評(píng)論，美國(guó)的芙蓉蛋只是在厚厚的雞蛋餅里夾上肉、海鮮或蔬菜罷了。

10、Fried Rice
炒飯

As with the aforementioned beef with broccoli, there's nothing necessarily un-Chinese about fried rice's existence. However, it's we Americans who are heavy handed with that soy sauce, or so says Wikipedia. We like our fried rice brown.
跟前面的牛肉炒西蘭花一樣，炒飯?jiān)醋灾袊?guó)沒(méi)問(wèn)題，但往炒飯里倒入大量醬油的做法卻是美國(guó)人的獨(dú)創(chuàng)，至少維基百科是這么說(shuō)的。我們喜歡把炒飯做成棕褐色。