deep fry the omelet, versions found in Asia are more likely to fry in the wok. Egg roll — while spring rolls have a thin, light beige crispy skin that flakes apart, and is filled with mushrooms, bamboo, and other vegetables inside, the American-style egg roll has a thicker, chewier, dark brown bubbly skin stuffed with cabbage and usually bits of meat or seafood (such as pork or shrimp), but no egg. Fried rice — fried-rice dishes are popular offerings in American Chinese food due to the speed and ease of preparation and their appeal to American tastes. Fried rice is generally prepared with rice cooled overnight, allowing restaurants to put leftover rice to good use (freshly cooked rice is actually less suitable for fried rice). The Chinese-American version of this dish typically uses more soy sauce than the versions found in China. Fried rice is offered with different combinations of meat (pork, chicken and shrimp are the most popular) and vegetables. Ginger beef () — tender beef cut in chunks, mixed with ginger and Chinese mixed vegetables. Ginger fried beef () — tender beef cut in strings, battered, deep fried, then re-fried in a wok mixed with a sweet sauce, a variation of a popular Northern Chinese dish. Hulatang — a traditional Chinese soup with hot spices, often called "spicy soup" on menus. Hot and sour soup - The North American soups tend to have starch added as a thickener. Kung Pao chicken — a spicy Sichuan dish that is served with peanuts, scallions, and Sichuan peppers. Some versions in North America may include zucchini and bell peppers. Lo mein ("stirred noodles") — frequently made with eggs and flour, making them chewier than a recipe simply using water. Thick, spaghetti-shaped noodles are pan fried with vegetables (mainly bok choy and Chinese cabbage or napa) and meat. Sometimes this dish is referred to as chow mein (which literally means "stir-fried noodles" in Cantonese). Mei Fun — noodles usually simmered in broth with other ingredients such as fish balls, beef balls, and/or slices of fishcake. Moo shu pork — the original version uses more typically Chinese ingredients (including wood ear fungi and daylily buds) and thin flour pancakes, while the American version often uses vegetables more familiar to Americans, and thicker pancakes. This dish is quite popular in Chinese restaurants in the United States, but not as popular in China. Orange