Regardless of origin, Chop Suey is a dish symbolic of many things: flavors reminiscent of home for a growing population of Chinese American migrants during the Gold Rush, a taste of the increasingly popular Chinese cuisine that wasn’t too foreign for the American palette, and the stereotype of economical Chinese American takeout, both for the customer and the restaurant. Like Chop Suey, Tsap Suei is a dish consisting of a medley of leftover ingredients the key difference being Chop Suey containing meat components while Tsap Suei only having vegetable ingredients. Specifically, Chop Suey possesses many similarities to Tsap Seui in Taishan, a county in China’s southern Guangdong province. Though it is a classically Chinese American dish, some food anthropologists argue that Chop Suey still has its roots in China. However, none of these stories have solid backing and the exact origin of Chop Suey remains a myth. Other stories tell of Chinese American immigrants working on the transcontinental railroad cooking the dish, given its usage of widely available ingredients.
In hopes of satisfying both American and Chinese taste buds, Li asked his chef for an innovative dish that was not necessarily authentic, but would be able to represent Chinese flavors in a way that pleased the American palette. To compensate for the lack of fresh ingredients during after hours, the chef threw together leftovers and a soy sauce slurry in a wok, creating the first Chop Suey.Īnother legend states that Chop Suey was instead created in New York, when Chinese diplomat Li Hongzhang was hosting American guests in 1896. Drunken miners from the booming California gold rush walked in late one night asking for food.
One common story cites the birthplace of Chop Suey at the Macao and Woosung Chinese restaurant, one of the first Chinese restaurants to open in San Francisco, during the mid-1800s. If there's a chance I made the error, I won't rate the recipe.The exact origin of Chop Suey is contested, though it is widely agreed upon that the dish came from Cantonese immigrants in the United States between the mid 1800s to early 1900s. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. * Not edible and probably an error in the recipe. Work involved not a good trade-off for the end result. ** Recipe was edible but not really enjoyed and will not be made again. **** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! *** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. It has excellent, detailed directions and is perfect as is. I, of course, will adhere to the above when rating recipes, too! Thanks and have a great day! My Rating System: ***** A delicious recipe that was thoroughly enjoyed. I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. The recipes will not work/taste as intended, so it's really not fair to rate them as such. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ) We bought an ice cream parlor in March 04 and it's been quite an experience! Note: I love getting feedback on my recipes all I ask is that you actually *make* them before reviewing them. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies.
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