10种你在中国吃不到的中国菜

In China, spring rolls are small with a thin, delicate wrapper. In American hands, they are significantly larger with a thick wrapper. Both the internet encyclopedia and NBC agree: not Chinese.
中国的地道春卷皮薄个小，而美国的鸡蛋卷却皮厚个大。因此，网络百科和NBC都认为这并不是中国菜。

Sweet And Sour Pork
咕噜肉

A version of sweet and sour sauce is used in China, though mostly with fish or seafood instead of meat, says GB Times. But, over there it's less sweet and less "glue-like." (And probably not neon pink.)
据GB Times报道，中国虽然也用类似的糖醋酱汁，但主料却大多是鱼和海鲜而非猪肉。而且中国的咕噜肉并不是特别甜特别黏，而且色泽也没那么亮艳。

Beef With Broccoli
牛肉炒西兰花

You'll probably find beef stir fried with broccoli in China, but that's Chinese broccoli, which is actually a leafy vegetable. Those bright green florets are purely American, says Eater.
中国也有牛肉炒西兰花——但那里西兰花是中国本土品种，一种绿叶蔬菜；但根据Eater报道，美国这里的西兰花菜茎却很不一样，色泽呈翠绿色。

Egg Foo Young
芙蓉蛋

Another one from the retro files, this dish take on a more elaborate Shanghai egg recipe. But, our version is basically a fried egg pancake with various meat, seafood or vegetable fillings, says About.com.
这也是一道本土化的菜。地道的芙蓉蛋是按照复杂精细的沪式烹饪法制作而成，但根据About.com网站的评论，美国的芙蓉蛋只是在厚厚的鸡蛋饼里夹上肉、海鲜或蔬菜罢了。

Fried Rice
炒饭

As with the aforementioned beef with broccoli, there's nothing necessarily un-Chinese about fried rice's existence. However, it's we Americans who are heavy handed with that soy sauce, or so says Wikipedia. We like our fried rice brown.
跟前面的牛肉炒西兰花一样，炒饭源自中国没问题，但往炒饭里倒入大量酱油的做法却是美国人的独创，至少维基百科是这么说的。我们喜欢把炒饭做成棕褐色。