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Chop suey (usually pronounced / ˈ tʃ ɒ p ˈ s uː i /) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce.
The earliest known mention of subgum is in 1902 in a list of Chinese dishes in the Chicago Daily Tribune. [1] An early indirect mention of sub-gum is in 1906; [2] in 1909, there is a more explicit reference to sub gum deang at a Chicago restaurant [3] and in 1913, to sub gum gai suey at a New York City restaurant.
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
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Outside of Chinese restaurants, what is labeled as chow mein is frequently a chop suey-like stew that has little resemblance to actual chow mein. For example, the official U.S. military recipe (employed by cooking facilities of all four American military services) does not include noodles, comes with instructions to serve the dish over steamed ...
Chopped garlic and onion with salt, sugar, soy sauce, ang ciu Chinese cooking wine and oyster sauce are added for flavour. The liquid sauces are thickened using corn starch. [3] Cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso ...
American Chinese cuisine. Chop suey, crab rangoon, General Tso's chicken, egg foo young, orange chicken; Australian Chinese cuisine. Mango pancake, dim sim, XO sauce pipis; British Chinese cuisine. Chicken balls, Jar jow; Burmese Chinese cuisine. Kyay oh, Sigyet khauk swè; Canadian Chinese cuisine. Ginger beef; Caribbean Chinese cuisine. Cha ...
Name in Mauritius Mandarin Chinese English Description Image Bol renversé (lit. ' upside down bowl ') Magic bowl [3] [4]: Rice-based dish served with a stir-fry sauce, similar to chop suey.