Making the Chinese American Restaurant, an exhibit at the Museum of Food and Drink in Brooklyn, explores the rise of Chinese restaurants in America over the past century and a half.
在布鲁克林饮食博物馆举办的“打造美国中餐厅”这一展览，探讨了过去一个半世纪以来中餐厅在美国的崛起。
The first known Chinese restaurant in America, Canton Restaurant, opened in San Francisco in 1849. Today, the cuisine has become a favorite, with nearly 50,000 Chinese restaurants across the U.S.
1849年，美国第一家知名中餐厅——“广州酒家”在旧金山开业。如今，中餐已经成为了美国人的最爱，全美有近5万家中餐馆。
It originally arrived with the flood of Chinese immigrants to California in the mid-nineteenth century, mostly from Canton province drawn by the Gold Rush. By 1880, there more than 100,000 Chinese people living in the U.S.
随着十九世纪中叶中国移民涌入加州，中餐厅也在美国开了起来，大部分移民是由淘金热吸引来的广东人。到1880年，有超过10万华人居住在美国。
Restaurants had begun to crop up（突然出现） to feed the growing population of workers, missing the flavors of home. Of course, the dishes had to be modified（改良） to use ingredients（原料） that were available in the U.S. to replace those found only in China.
为了满足人数日益增长的中国工人的需求，中餐厅开始出现，这些工人想念家乡的味道。当然，这些菜品必须经过改良，使用在美国可以买到的食材来代替那些只能在中国找到的食材。
They also were tweaked（稍稍调整） to make them more familiar to American palates.
同时，他们还对菜品进行了调整，使其更符合美国人的口味。
Late-1800s versions of hipsters（时髦人群） were heading into the city's Chinatown to seek new flavors to satisfy their adventurous palates（味觉）.
19世纪末的时髦人士们前往城市的唐人街寻找新的口味，以满足他们爱冒险的味觉。
They discovered the novel（新颖的） flavors of Americanized Chinese dishes like chop suey（炒杂碎） and egg foo young（芙蓉蛋）, popularizing them to the point that they spread throughout the city.
他们发现了美国化的中国菜，这种菜肴的口味十分新奇，如炒杂碎和芙蓉蛋，这些时髦人士使中国菜流行起来，以至于传遍了整个城市。
It reached a peak in the 1920s and '30s.
中餐厅在上世纪二三十年代达到了一个高峰。
Meanwhile, the restaurants also went upscale（高档的）. That merchant visa available to Chinese restaurateurs, was only for "high grade" restaurants, so the ones that opened featured high-end（高档的） finishes and gilded carvings. Going out for Chinese became a luxury experience.
同时，餐厅也上了档次。开放给中国餐馆老板的商业签证，只适用于“高档”餐馆，所以开张的餐馆都以高档装修和镀金雕刻为特色。出去吃中餐成了一种奢侈的体验。
In 1940s, Chinese restaurants had become ubiquitous（无处不在）. Increased prosperity allowed Americans to dine out more often. Classic Americanized dishes like chop suey were abandoned in favor of more authentic regional（正宗 的） Chinese dishes like General Tso's Chicken（左宗棠鸡）.
20世纪40年代，中餐馆已经无处不在。经济繁荣使得美国人更多地外出就餐。经典的美国化菜肴，如炒杂碎被抛弃，人们转而选择更正宗的中国地方菜，如左宗棠鸡。
Today, the dish has become the fourth most-ordered dish on grubhub.
如今，这道菜已经成为外卖网站Grubhub上面下单第四多的菜品。
