BEEF BROCCOLI IN OYSTER SAUCE 

Early 19th century, Chinese in San Francisco operated sophisticated and sometimes luxurious restaurants patronized mainly by Chinese, while restaurants in smaller towns served what their customers requested, ranging from pork chop sandwiches and apple pie to beans and eggs.

These smaller restaurants developed American Chinese cuisine when they modified their food to suit a more American palate similar to the Philippines to cater to then colonists-the Spaniards.

First catering to miners and railroad workers, they established new eateries in towns where Chinese food was completely unknown, adapting local ingredients and catering to their customers' tastes.