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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.
Chinese chicken salad — usually containing sliced or shredded chicken, uncooked leafy greens, carrots, cucumbers, crispy noodles (or fried wonton skins) and sesame dressing. Some restaurants serve the salad with mandarin oranges. Chop suey — connotes "assorted pieces" in Chinese. It is usually a mix of vegetables and meat in a brown sauce ...
Billy Kee Chicken: A dish that hails from Sydney's Chinatown in the 1950s. Named after local identity, Billy Kee, it consists of fried chicken or pork in a sauce made with red wine, worcestershire sauce, five spice, garlic and tomato sauce. [22] Ham and Chicken Roll: A appetiser dish made with chicken wrapped around ham and then coated and deep ...
Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish. [104] Hawaiian haystack: West Idaho and Utah: A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple.
Signage in Toronto's First Chinatown for chop suey in 1923. Canadian Chinese cuisine originated in the mid-19th century, primarily in Western Canada and the Canadian Prairies, among Chinese immigrants who moved to Canada, and among Chinese labourers working on the Canadian Pacific Railway between Vancouver, British Columbia, and Montreal, Quebec.
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 chee kai, bangamary ding ...
According to local legend, the St. Paul sandwich was invented by Steven Yuen at Park Chop Suey in Lafayette Square, a neighborhood near downtown St. Louis; Yuen named the sandwich after his hometown of St. Paul, Minnesota.
Just like plated chow mein without the bun, the sandwich may also include meats or seafood, usually chicken, beef, or shrimp. The Oriental Chow Mein Noodle Company of Fall River is the regional source for the sandwich's distinctive crispy noodles.