Remember when we were young and clever, we delighted in telling people in worldly tones that Chop Suey wasn't actually Chinese food, that it was instead invented in San Francisco by a Chinese cook who was asked to throw together a meal out of leftovers after hours? Well, guess what, the joke's on us, and now we have to track down all those dinner party companions over the years and tell them that we were parroting a popular myth without doing any fact checking.
Chop Suey comes from the Cantonese "tsap seui", which means mixed scraps. It comes from Toisan, a district south of Canton, in China, where it combined leftover vegetables chopped up and fried up with noodles. It was brought over to America by Chinese workers. The American addition was probably the addition of meat: the very poor in China probably would have rarely had meat seating around as a leftover item.
Meat DishesAgneau au Beurre; Aussie Meat Pies; Beef Dishes; Beef Wellington; Bouchées à la Périgourdine; Bouchées à la Reine; Cantonese Pressed Duck; Carne Adovada; Carne Asada; Chicken Fried Steak; Chop Suey; Coronation Chicken; Cottage Pie; Currywurst; Devils On Horseback; Duck à l'Orange; Faggots; Fricassée de Porc à la Genevoise; Fritto Misto; Garbage Plate; Golden Jubilee Chicken; Gremolata; Ground Meat Dishes; Lincolnshire Stuffed Chine; Meat Dishes; Mock Duck; Northumbrian Duck; Peking Duck; Pigs-in-a-Blanket; Pinnekjøtt; Pot-En-Pot Acadien; Pressed Duck; Pulled Pork; Quails à la Diane; Spiedies; Steak Diane; Sushi del Chianti; Teriyaki; Tiger Meat; Tonkatsu; Turducken; TV Dinners; Ulster Fry; White Meat and Gravy; Wiener Schnitzel; Woodcock à la Diane; Xaccuti; XimXim; Yosenabe
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