by neufer » Sat Nov 20, 2010 3:14 pm
orin stepanek wrote:
It is neat; and it would be neat to see the finished product!
http://en.wikipedia.org/wiki/Chop_suey wrote:
<<Chop suey (Chinese: 杂碎; pinyin: zá suì; literally "assorted pieces") is a Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. Chop suey first appears in an American publication in 1888: "A staple dish for the Chinese gourmand is chow chop svey [sic], a mixture of chickens' livers and gizzards, fungi, bamboo buds, pigs' tripe, and bean sprouts stewed with spices." In 1898, it is described as "A Hash of Pork, with Celery, Onions, Bean Sprouts, etc." Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact comes from Taishan, a district of Guangdong Province which was the home of many of the early Chinese immigrants; the Hong Kong doctor Li Shu-fan reported that he knew it in Taishan in the 1890s.
Despite its Taishan background, there are various colorful stories about its origin, which Davidson (1999) characterizes as "culinary mythology": Some say it was invented by Chinese immigrant cooks working on the United States Transcontinental railway in the 19th century. Outside of Taishan, the name "chop suey" or "shap sui in Cantonese, and "za sui", when used in Mandarin, has the somewhat different meaning of cooked animal offal or entrails. For example, in the classic novel Journey to the West (circa 1590), Sun Wukong tells a lion-monster in chapter 75: "When I passed through Guangzhou (Canton), I bought a pot for cooking za sui - so I'll savour your liver, entrails, and lungs.".>>
[quote="orin stepanek"]
It is neat; and it would be neat to see the finished product! 8-) :D[/quote]
[quote=" http://en.wikipedia.org/wiki/Chop_suey"]
[float=left][img3="Chop suey, made with garlic chicken and peapods, on fried rice."]http://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Chopsueywithrice.jpg/800px-Chopsueywithrice.jpg[/img3][/float]<<Chop suey (Chinese: 杂碎; pinyin: zá suì; literally "assorted pieces") is a Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. Chop suey first appears in an American publication in 1888: "A staple dish for the Chinese gourmand is chow chop svey [sic], a mixture of chickens' livers and gizzards, fungi, bamboo buds, pigs' tripe, and bean sprouts stewed with spices." In 1898, it is described as "A Hash of Pork, with Celery, Onions, Bean Sprouts, etc." Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact comes from Taishan, a district of Guangdong Province which was the home of many of the early Chinese immigrants; the Hong Kong doctor Li Shu-fan reported that he knew it in Taishan in the 1890s.
Despite its Taishan background, there are various colorful stories about its origin, which Davidson (1999) characterizes as "culinary mythology": Some say it was invented by Chinese immigrant cooks working on the United States Transcontinental railway in the 19th century. Outside of Taishan, the name "chop suey" or "shap sui in Cantonese, and "za sui", when used in Mandarin, has the somewhat different meaning of cooked animal offal or entrails. For example, in the classic novel Journey to the West (circa 1590), Sun Wukong tells a lion-monster in chapter 75: "When I passed through Guangzhou (Canton), I bought a pot for cooking za sui - so I'll savour your liver, entrails, and lungs.".>>[/quote]