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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.
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 ...
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
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Rice-based dish served with a stir-fry sauce, similar to chop suey. Can contain meat, poultry, vegetables such as bok choy, and mushrooms. Usually topped with a fried egg. Briyani porc [5] Pork biryani: Localization of Indian biryani; contains pork instead of beef or chicken Diri blanc: 米饭 (mifan) White rice: Plain, steamed white rice; a ...
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, [1] fresh aroma and deep colours.
"Open Recipes Openly Arrived At: How to Cook and Eat in Chinese (1945): The Translation of Chinese Food". Journal of Oriental Studies. 45 (1 & 2): 67– 87. Mendelson, Anne (2016). Chow Chop Suey: Food and the Chinese American Journey. New York: Columbia University Press. ISBN 9780231158602. Theophano, Janet (2002).
Chop Suey Nation, From Victoria to Fogo Island and in every province in between, Ann Hui drives across the country to uncover the immigrant history – and vibrant present – of small-town Chinese-Canadian food. The Globe and Mail, July 4, 2016