In 1907 or 1908, the first recorded Chinese restaurant was opened in London. In 1884, Chinese food was made available as part of an exhibition featuring a 'restaurant' in the International Health Exhibition in South Kensington, London. In the early 1880s, Chinese food items and eating houses appeared in London and Liverpool, mainly visited by Chinese seamen and students. The Feng Shang Princess, floating Chinese restaurant in Regent's Park, Primrose Hill, London
Many of the Chinese restaurant menus in the U.S. Adapting Chinese cooking techniques to local produce and tastes has led to the development of American Chinese cuisine. There has been a consequential component of Chinese emigration of illegal origin, most notably Fuzhou people from Fujian Province and Wenzhounese from Zhejiang Province in Mainland China, specifically destined to work in Chinese restaurants in New York City, beginning in the 1980s. The Chinese Exclusion Act forced Chinese immigrants to move away from wage work to self employment through laundries and restaurants. This fueled the opening of Chinese restaurants as an immigration vehicle. However, the Chinese Exclusion Act allowed merchants to enter the country, and in 1915 restaurant owners became eligible for merchant visas. At the ratification of the Chinese Exclusion Act of 1882 there were only 14 restaurants in San Francisco. The trend spread eastward with the growth of the American railways, particularly to New York City. Soon after, significant amounts of food were being imported from China to America's west coast. By 1850, there were five restaurants in San Francisco. The first documented Chinese restaurant opened in 1849 as the Canton Restaurant. Chinese restaurants in the United States began during the California gold rush, which brought twenty to thirty thousand immigrants across from the Canton (Kwangtung or Guangdong) region of China.
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