American food classification of American cuisine

American cuisine is relatively diversified, with European cuisine as its ancestor, but after more than two hundred years of immigration, it has developed its own branches and leaves. The factions of American cuisine are influenced by factors such as immigration gathering, geographical location, and history. The western United States is rich in Pacific seafood and various river seafood, as well as the freshest quality and most diverse vegetables and fruits in the United States, including the famous California Cuisine and Asian Fusion Cuisine with Asian cuisine characteristics; the South There are TexMex Cuisine with Mexican characteristics, Louisiana Cuisine with French, Spanish and African characteristics; Chicago Cuisine and Pennsylvania Cuisine with German, Dutch and Nordic characteristics in the Midwest. ; In the east, there are New England Cuisine and New York Cuisine with British, French and Irish characteristics.