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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 ...
25 Old-Fashioned Holiday Recipes That Boomers Absolutely Love. Saundra Latham. December 10, 2024 at 1:45 PM. sbossert/istockphoto. ... Super Easy Baked Pork Chops. See all recipes. Advertisement.
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
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Tucked above street level, it’s known for its bright orange booths and old-school Chinese-American dishes like egg foo young, chop suey, and chow mein. Joe H. / Yelp Nebraska: Glur’s Tavern (1876)
Chow Chop Suey: Food and the Chinese American Journey. New York: Columbia University Press. ISBN 9780231158602. Theophano, Janet (2002). Eat My Words: Reading Women's Lives through the Cookbooks They Wrote. New York: Palgrave. ISBN 0312233787.
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