Back in the Sixties when per capita incomes were only around US $ 200or US $ 300 the restaurant business was far less complex. Western dining was dominated by steak houses popularized by American military advisers, while Chinese cuisine was either Pekinese, Shanghainese or Hunanese, with many of the restaurants coming directly from the mainland.
記得早在民國五十年代，平均每人生產毛額僅二、三百美元時，餐飲業很單純，西式餐點就以美軍顧問團流傳出來的牛排館掛帥；中式餐廳則不外乎北平館、江浙菜、湖南菜等，由大陸直接移植來的菜館居多。