Chop Suey
Chop Suey ( Chinese 雜碎 / 杂碎 , Pinyin zásuì , W.-G. tsa-sui , Jyutping zaap 6 seoi 3 - "mixed, chopped up") is a dish made from various vegetables such as bamboo shoots , mung bean sprouts and mushrooms . In addition, it can contain thin slices of pork , beef or chicken . Today it is known as a Chinese-style dish in many Western countries, but not in China itself.
There are various approaches to explaining the origin, but these are often unproven. One theory is that chop suey from a living in the United States in the 1860s, overseas Chinese named Li Hongzhang ( 李鴻章 / 李鸿章 , Lǐ Hóngzhāng , Li Hung Chang , Jyutping Lei 5 Hung 4 zoeng 1 ) was invented. Perhaps overlapping is the theory that a Chinese chef in the United States invented the recipe on behalf of a diplomat who needed a diet . According to another thesis, Chop Suey is said to have originated in San Francisco when a customer wanted to eat something after business hours, whereupon the cook threw the leftovers into a wok and reheated them.
However, cultural historians Alan Davidson and Eugene N. Anderson consider these explanations to be "culinary mythology." According to Anderson, the dish is mentioned in a Chinese book in 1964 and is from the Taishan region , kant. Toisan , south of Guangzhou in Guangdong Province . It consisted of various vegetable scraps and noodles. In the Cantonese dialect , tsap seui ( 雜碎 / 杂碎 , zásuì ) means something like 'various remnants'. The early Chinese immigrants who came to California also came from this region .
Individual evidence
- ^ Alan Davidson, The Oxford Companion to Food, 2nd. ed. Oxford 2006, article Chop suey and Culinary mythology