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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.
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 (meatballs). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple ...
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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Canadian Chinese chop suey houses are predominantly in non-immigrant neighbourhoods catering to non-Chinese customers. They are now most often mixed with those featuring the more traditional cuisines. Canadian Chinese restaurants are not limited to these areas and can often be found even at the farthest outskirts of the metropolitan areas.
It is made of finely sliced dried tofu, chicken, ham and bamboo shoot, and the ingredients need to be braised with shrimp in chicken soup. It was highly praised by the Qianlong emperor . [ 9 ] Làzǐ Jī , stir-fried chicken with chili and Sichuan pepper in Sichuan style Steamed whole perch with roe inside.
"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).