Chinese food in America vs. eating Chinese food in China. (YouTube transcript?)

Sean's Interview: (1:10) There's a considerable difference between eating Chinese food in America vs. eating Chinese food in China. (1:20) I believe every state's Chinese food got englishified to an extent where if you go to any Americanized Chinese restaurant, even though Chinese Chefs are cooking the food. (1:31)Their vegetables are still the same, and it's usually the people's language of the food, the interpretation of it, but the dish will mostly remain the same. (1:38)Like Orange Chicken, General Tso's Chicken Lo Mein, or other stuff. (1:45) So, like in every American Chinese restaurant, it seems like there is an unusual connection to making the same dishes. (1:51)However, if you eat Authentic Chinese dishes in a Szechuan restaurant (might be wrong here), there is northwest(西北菜) dish, northeast(东北菜) dish, Guangdong (广东) dish, Cantonese (月菜?) dish, or like shanghai(上池菜) dish is also good. (2:08)It's distinguished very well, and there is an immense diversity between the foods. (2:11)Chinese people's instincts won't call every dish Chinese food (2:16)because we understand that food needs to be classified by the place the dish originated. (2:28)However, a Chinese person opening a Chinese restaurant in America will subject you to a segmentation(分割) or a chai xi de chai (idk). [I'm having a hard time understanding what he's saying @(2:39)] (2:46)He summarises that overall American Chinese restaurants food is essentially the same..