Pen's Nest

off-topic:

Beef-and-broccoli, cashew chicken, moo goo gai pan, General Tso's chicken, orange chicken, and also sweet-and-sour chicken or pork are all common here. And most Chinese restaurants have pretty long menus with a lot more options than that. (I'd classify General Tso and orange chicken as being kinds of sweet-and-sour, but I may be wrong.) It's also my understanding that Chinese-American food is definitely not authentic to China and is very much a combination of dishes from different parts of China, modified with food and spices more readily available in the U.S. and then often adjusted further to suit the tastes of white customers. (I read a fascinating article recently that also talked about the influence of Polynesian food on Chinese-American restaurants. The article went on to talk about how things got standardized in the 1950s when restaurants would just copy the popular menus of other restaurants.)

I'm curious if the U.K. inherited the Chinese-American menu or adapted its own Chinese-British menu.

In the modern U.S. we are continuing to mix-and-match all things Asian, which probably horrifies purists, but... it's now very common to find Chinese/Japanese/Vietnamese/Thai items all on the same menu, sushi at a Chinese restaurant, pho at a Thai restaurant, et cetera. (I think people who don't know better ask for things and after enough paying customers ask "Why don't you have X?" an enterprising restauranteur just adds it to the menu rather than explain that it's from a completely different country.)