394:'s visit to the United States in 1896 by his chef, who tried to create a meal suitable for both Chinese and American palates. Another story is that Li wandered to a local Chinese restaurant after the hotel kitchen had closed, where the chef, embarrassed that he had nothing ready to offer, came up with the new dish using scraps of leftovers. Yet recent research by the scholar Renqui Yu led him to conclude that "no evidence can be found in available historical records to support the story that Li Hung Chang ate chop suey in the United States." Li brought three Chinese chefs with him, and would not have needed to eat in local restaurants or invent new dishes in any case. Yu speculates that shrewd Chinese American restaurant owners took advantage of the publicity surrounding his visit to promote chop suey as Li's favorite.
403:
544:
423:
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44:
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461:], a mixture of chickens' livers and gizzards, fungi, bamboo buds, pigs' tripe, and bean sprouts stewed with spices." An 1896 newspaper report states: "Chow chop suey is a sort of stew made of chicken's livers and gizzards, calves' tripe, bean sprouts, celery and 'meu', which is a sort of Chinese first cousin to macaroni". An article in
475:
quarter which includes the dish "Beef Chop Suey with Bean
Sprouts, Water Chestnuts and Boiled Rice." The dish itself, referred to as "the standard Chinese dish of chop suey," is described as "a stew of beef, chicken, or pork, with bean sprouts, mushrooms, water-lily roots, sprouted grain and unknown
443:
Another myth is that, in the 1860s, a
Chinese restaurant cook in San Francisco was forced to serve something to drunken miners after hours, when he had no fresh food. To avoid a beating, the cook threw leftover meat and vegetables into a wok and served it to the miners, who loved it and asked what
455:, "Chinese Cooking", in which he says it "may justly be so-called the 'national dish of China'." In 1888 Wong wrote that a "staple dish for the Chinese gourmand is chow chop svey [
365:
The long list of conflicting stories about the origin of chop suey is, in the words of food historian Alan
Davidson, "a prime example of culinary mythology" and typical of popular foods.
849:
838:
728:, "From Chop Suey to Mandarin Cuisine: Fine Dining and the Refashioning of Chinese Ethnicity During the Cold War Era," in Sucheng Chan, Madeline Yuan-yin Hsu, eds.,
1131:
437:
Restaurants like this are now rare, but were once a common sight in the United States. Coincidentally, both restaurants are now named Far East Café.
487:
which was popularly served by
Chinese restaurateurs, but which local Chinese people do not eat, because the cooking technique is "really awful".
376:
1034:
1125:
The
Chinese Kitchen: Recipes, Techniques and Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking
736:
402:
1177:
1019:
987:
1182:
1172:
960:
921:
863:
1005:
1027:"Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States"
576:
884:
684:
650:
629:
162:
51:
996:
67:
971:
843:
751:
966:
931:
Barbas, Samantha (2003). "'I'll Take Chop Suey': Restaurants as Agents of
Culinary and Cultural Change".
483:, a Guangdong (Canton) native, wrote in 1903 that there existed in the United States a food item called
321:
24:
1156:
781:
429:
383:
1064:
528:(杂碎) is found in newer Chinese-English dictionaries with both meanings listed: cooked entrails, and
476:
flavorings." In 1898, it is described as "A Hash of Pork, with Celery, Onions, Bean
Sprouts, etc."
463:
413:
309:
297:
258:
238:
520:
tells a lion-monster in chapter 75: "When I passed through
Guangzhou, I bought a pot for cooking
301:
285:-thickened sauce. It is typically served with rice, but can become the Chinese-American form of
313:
1093:
358:
province, the home of many early
Chinese immigrants to the United States. Hong Kong doctor
444:
dish it was—he replied "chopped sui". There is no good evidence for any of these stories.
8:
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382:
One account claims that it was invented by
Chinese American cooks working on the
246:
242:
662:
E. N. Anderson Jr. and Marja L. Anderson, "Modern China: South" in K. C. Chang,
74:
58:
1103:
1026:
591:
467:
on Chinese cuisine in 1897, reproduces a menu from Ma Hung Low's restaurant on
343:
1166:
1111:
Cookbooks with recipes for chop suey and accounts of Chinese American cuisine
1099:
1055:
714:
Bacon, Beans and Galantines: Food and Foodways on the Western Mining Frontier
452:
944:
549:
480:
409:
391:
387:
266:
262:
141:
87:
368:
822:
New York's Chinatown: An Historical Presentation of Its People and Places
563:
468:
330:(tjap tjoi) (雜菜, "mixed vegetables") and mainly consists of vegetables.
1047:
517:
359:
290:
472:
355:
286:
270:
155:
664:
Food in Chinese Culture: Anthropological and Historical Perspectives
507:
338:
Chop suey is widely believed to have been developed in the U.S. by
176:
97:
43:
953:
Chop Suey: A Cultural History of Chinese Food in the United States
765:
Chop Suey: A Cultural History of Chinese Food in the United States
641:
E. N. Anderson, "Guangzhou (Canton) Cuisine", in Solomon H. Katz.
855:
596:
581:
326:
274:
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in the 19th century. Another tale is that it was created during
1151:
601:
282:
278:
503:
226:
211:
557:
524:– so I'll savor your liver, entrails, and lungs." The term
254:
250:
229:
879:(vol. 3). Chicago: The University of Chicago Press, 2012,
362:
likewise reported that he knew it in Toisan in the 1890s.
214:
1134:
732:(Philadelphia: Temple University Press, 2008): 173–193.
696:"Chop Suey: From Chinese Food to Chinese American Food",
457:
181:
167:
1132:
A Classic Chinese-American Dish Takes On A Mexican Flair
502:, in Mandarin, has different meanings of cooked animal
730:
Chinese Americans and the Politics of Race and Culture
1118:
Easy Family Recipes from a Chinese American Childhood
223:
146:
912:
Chop Suey, USA: The Story of Chinese Food in America
858:: Social Sciences Documentary Press (reprint 2007).
539:
217:
220:
208:
909:
767:(New York: Oxford University Press, 2009), p. 155.
716:, University of Nevada Press: Reno 1986, pp. 192–3
324:/Dutch Chinese Indonesian cuisine it is known as
1164:
72:
56:
1024:
679:. (Oxford: Oxford University Press, 1999;
447:Chop suey appears in an 1884 article in the
377:American colonial period of the Philippines
350:(杂碎, "miscellaneous leftovers"), common in
1062:
1035:Journal of Transnational American Studies
978:Monica Eng, "Chop Suey or Hooey?", orig.
779:, October 1888, p. 318, as quoted in the
698:Chinese America: History and Perspectives
479:During his travels in the United States,
296:Chop suey has become a prominent part of
269:, cooked quickly with vegetables such as
1157:Chop Suey was invented, fact or fiction?
1016:(3), Association for Asian Studies: 7–12
367:
245:, generally consisting of meat (usually
1003:
916:. New York: Columbia University Press.
490:In earlier periods of Chinese history,
1165:
1159:August 29, 1896 at americaslibrary.gov
930:
1086:"Chop suey fad grows in popularity".
645:. (New York: Scribner's, 2003; Vol I
814:
754:. Brooklyn Daily Eagle. 6 July 1884.
510:. For example, in the classic novel
994:
13:
1120:. New York: Alfred A. Knopf, 1997.
894:
14:
1194:
1141:
1127:. New York: William Morrow, 1999.
875:Wu, Cheng'en, and Anthony C. Yu.
428:Far East Chop Suey restaurant in
375:chop suey, introduced during the
1018:. Free online, also archived at
997:"The rise and fall of chop suey"
807:"A Chinese Dinner in New York",
643:Encyclopedia of Food and Culture
556:
542:
421:
401:
204:
120:assorted pieces/mixed and broken
42:
16:Dish in overseas Chinese cuisine
1065:"Sharks' fins and ancient eggs"
982:, January 4, 2006, online rpr.
869:
830:
801:
788:
770:
624:, Yale University Press, 1990,
577:Chinatowns in the United States
182:
168:
904:, Yale University Press, 1988.
757:
745:
719:
703:
690:
669:
656:
635:
614:
147:
73:
57:
19:For the New England dish, see
1:
1063:Crow, Carl (September 1937).
826:full text at Internet Archive
607:
1006:"Who's Afraid of Chop Suey?"
972:The Oxford Companion to Food
850:Travels in the New Continent
677:The Oxford Companion to Food
241:and other forms of overseas
7:
1178:Cantonese words and phrases
1025:Liu, Haiming (2009-02-16).
535:
10:
1199:
995:Eng, Monica (2005-11-03).
933:Journal of Popular Culture
866:. “然其所谓杂碎者，烹饪殊劣，中国人从无就食者。”
333:
322:Chinese Indonesian cuisine
312:, German Chinese cuisine,
25:Chop suey (disambiguation)
18:
1096:. 1902-07-26. p. 29.
1004:Hayford, Charles (2010),
798:(October 22, 1886), p. 4.
782:Oxford English Dictionary
430:Little Tokyo, Los Angeles
384:transcontinental railroad
342:, but the anthropologist
289:with the substitution of
193:
175:
161:
154:
140:
133:
128:
124:
110:
106:
96:
86:
82:
66:
50:
41:
37:
32:
1183:Chinese-American history
1173:American Chinese cuisine
809:The Illustrated American
796:The Racine Journal Times
464:The Illustrated American
414:Chinatown, San Francisco
310:Canadian Chinese cuisine
298:American Chinese cuisine
239:American Chinese cuisine
52:Traditional Chinese
1081:(subscription required)
945:10.1111/1540-5931.00040
877:The Journey to the West
785:, Second Edition, 1989.
302:British Chinese cuisine
68:Simplified Chinese
532:in the Western sense.
379:
354:(Toisan), a county in
314:Indian Chinese cuisine
23:. For other uses, see
1094:Saint Paul, Minnesota
836:Liang, Qichao (1903)
666:, Yale, 1977. p. 355.
371:
346:, traces the dish to
1123:Yin-Fei Lo, Eileen.
1010:Education About Asia
202:(usually pronounced
1130:Chatterjee, Rhitu.
984:Honolulu Advertiser
908:Chen, Yong (2014).
820:Louis Joseph Beck,
811:, September 4, 1897
794:"New York Letter",
513:Journey to the West
1048:10.5070/T811006946
777:Current Literature
739:2011-07-06 at the
572:American chop suey
498:in Cantonese, and
380:
318:Polynesian cuisine
293:noodles for rice.
21:American chop suey
1137:. August 3, 2017.
902:The Food of China
622:The Food of China
587:Chop Suey! (song)
408:Looking north on
340:Chinese Americans
281:, and bound in a
237:) is a dish from
197:
196:
189:
188:
163:Yale Romanization
135:Standard Mandarin
1190:
1148:Chop Suey Origin
1097:
1089:Saint Paul Globe
1082:
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734:full text in PDF
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710:Joseph R. Conlin
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700:87 (1987): 91–93
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620:E. N. Anderson,
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306:Filipino cuisine
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1020:Wayback Machine
980:Chicago Tribune
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895:Further reading
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752:Chinese Cooking
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746:
741:Wayback Machine
726:Madeline Y. Hsu
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675:Alan Davidson.
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243:Chinese cuisine
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111:Literal meaning
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1104:Newspapers.com
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939:(4): 669–686.
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592:Chop suey font
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516:(circa 1590),
471:in New York's
449:Brooklyn Eagle
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344:E. N. Anderson
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1072:. Retrieved
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550:China portal
529:
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491:
489:
484:
481:Liang Qichao
478:
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448:
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442:
410:Grant Avenue
392:Li Hongzhang
388:Qing Dynasty
381:
364:
347:
337:
325:
295:
271:bean sprouts
199:
198:
142:Hanyu Pinyin
88:Hanyu Pinyin
842: [
564:Food portal
469:Mott Street
183:zaap6 seoi3
102:zaap6 seoi3
1167:Categories
1116:Hom, Ken.
885:0226971376
687:), p. 182.
685:0192115790
653:), p. 392.
651:0684805685
630:0300047398
608:References
518:Sun Wukong
360:Li Shu-fan
291:stir-fried
169:jaahp seui
115:(probably)
1056:1940-0764
989:: in the
530:chop suey
492:chop suey
485:chop suey
473:Chinatown
356:Guangdong
348:tsap seui
287:chow mein
200:Chop suey
33:Chop suey
1100:Clipping
1074:23 March
1069:Harper's
955:, 2009.
887:, p. 379
824:, p. 50
737:Archived
632:, p. 216
536:See also
508:entrails
496:chap sui
390:premier
373:Filipino
177:Jyutping
98:Jyutping
991:Tribune
975:, 1999.
856:Beijing
597:Japchae
582:Cap cai
352:Taishan
334:Origins
327:cap cai
275:cabbage
247:chicken
1152:Snopes
1054:
959:
920:
883:
862:
683:
649:
628:
602:Subgum
526:za sui
522:za sui
500:za sui
416:(1952)
316:, and
283:starch
279:celery
277:, and
265:) and
259:shrimp
148:zá suì
92:zá suì
1102:from
1042:(1).
1030:(PDF)
846:]
839:新大陆游记
504:offal
451:, by
320:. In
1076:2018
1052:ISSN
957:ISBN
918:ISBN
881:ISBN
860:ISBN
681:ISBN
647:ISBN
626:ISBN
267:eggs
263:fish
255:beef
251:pork
1150:at
1135:NPR
1044:doi
941:doi
506:or
494:or
458:sic
412:in
261:or
1169::
1098:-
1092:.
1067:.
1050:.
1038:.
1032:.
1014:16
1012:,
1008:,
993::
986:,
969:,
937:36
935:.
854:.
844:zh
712:,
308:,
304:,
300:,
273:,
257:,
253:,
249:,
227:uː
212:tʃ
75:杂碎
59:雜碎
1106:.
1078:.
1058:.
1046::
1040:1
999:.
963:.
947:.
943::
926:.
852:)
848:(
233:/
230:i
224:s
221:ˈ
218:p
215:ɒ
209:ˈ
206:/
27:.
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