Early Chinese Food in the United States

When mining and railroad work were no longer available and discrimination against the Chinese was at its peak, many Chinese men found work as cooks and later opened restaurants. These eateries served primarily foods of their native land to other Chinese patrons. Later they served much the same fare to those willing to try Chinese food. As early as the 1860s in California and the 1870s in Louisiana, Chinese immigrants became involved in fishing and farming, producing food for Asian restaurants and markets. Dried shrimp were produced for export to China, while importers began to provide Chinese foods in the United States.