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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 ...
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 ...
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The recipes themselves spanned both the reader's traditional recipes from their (mainly Jewish) heritage such as 'carrot tzimmes' and 'potato kugel,' as well as the more diverse American menu including 'chicken chop suey for 15 people' and 'Mexican tamales.' [17] Menus were designed for the working-class family with limited means, but there ...
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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)
When ordering "chow mein" in some restaurants in Chicago, a diner might receive "chop suey poured over crunchy fried noodles". [14] In Philadelphia, Americanized chow mein tends to be similar to chop suey but has crispy fried noodles on the side and includes much celery and bean sprouts and is sometimes accompanied with fried rice. [15]
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