"known as ""cap cai"" (雜菜, ""mixed vegetables"") and mainly consists of vegetables. Chop suey is widely believed to have been invented in America by Chinese Americans, but anthropologist E. N. Anderson, a scholar of Chinese food, traces the dish to ""tsap seui"" (杂碎, ""miscellaneous leftovers""), common in Taishan (Toisan), a county in Guangdong province, the home of many early Chinese immigrants to the United States. Hong Kong doctor Li Shu-fan likewise reported that he knew it in Toisan in the 1890s. The long list of conflicting stories about the origin of chop suey is, in the words of food historian"
"American chop suey American chop suey is an American pasta dish popular in New England. It is related to other popular and similarly regional pasta dishes, like American goulash and even (more distantly) chili mac. Despite its name, it has only a very distant relation to Chinese and American Chinese cuisine. Standard American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions in a thick tomato-based sauce. The dish is typically cooked in a frying or sauté pan, as opposed to being baked in an oven like a casserole. Historically, salt and pepper are"
"Chop suey Chop suey () is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (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. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles. Chop suey has become a prominent part of American Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Chinese Indonesian cuisine it is"
"by bread and often Worcestershire sauce. Sometimes grated Parmesan cheese is added after cooking. American chop suey American chop suey is an American pasta dish popular in New England. It is related to other popular and similarly regional pasta dishes, like American goulash and even (more distantly) chili mac. Despite its name, it has only a very distant relation to Chinese and American Chinese cuisine. Standard American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions in a thick tomato-based sauce. The dish is typically cooked in a frying or sauté pan, as opposed"
"chop suey; a dish incorrectly labeled as chow mein was sometimes served in American restaurants, drug store soda fountains, school cafeterias, senior citizens facilities, and military bases chow halls. In many of these cases, this particular dish was served over rice and did not include noodles. In 1946, one of the first companies to market ""chow mein"" in a can was Chun King. The product's creator was Jeno Paulucci, the son of Italian immigrants, who developed a recipe based mostly upon Italian spices that would be better catered to the food preferences of European immigrants and some Americans of similar"
"restaurant cook in San Francisco was forced to serve something to drunken miners after hours, when he had no fresh food. To avoid a beating, the cook threw leftovers in a wok and served the miners who loved it and asked what dish is this—he replied ""chopped sui"". There is no good evidence for any of these stories. Chop suey appears in an 1884 article in the ""Brooklyn Eagle"", by Wong Chin Foo, ""Chinese Cooking"", which he says ""may justly be so-called the 'national dish of China'."" An 1888 description states it was a ""staple dish for the Chinese gourmand"
"the film ""Get Crazy"" A recipe of a variant using Mexican-style beans and rice was published in an NPR article: Chop suey Chop suey () is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (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. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles. Chop suey has become a prominent part of American Chinese cuisine,"
"migrated into Indian Territory, following the 14th Dalai Lama's flight. Tibetans brought with them their own delicacies to add to this genre, such as the very popular momo (a kind of dumpling) or thukpa (a hearty noodle soup). Tibetans and Nepali immigrants also found ready employment in kitchens and helped power the many eateries that serve this unique fusion on virtually every street in Kolkata. The chop suey became a favorite, and versions like ""American chop suey"" and ""Chinese chop suey"" were constantly talked about. The medium of cooking is mustard oil which adds on its own pungency. Another very"
"of language fluency. By the 1920s, this cuisine, particularly chop suey, became popular among middle-class Americans. However, after World War II it began to be dismissed for not being ""authentic."" Late 20th century tastes have been more accommodating. Take away food became popular amongst Americans, Chinese food becoming a favourite ""take out"" option. By this time it became evident that Chinese restaurants no longer catered mainly for Chinese customers. There has been a consequential component of Chinese emigration of illegal origin, most notably Fuzhou people from Fujian Province and Wenzhounese from Zhejiang Province in Mainland China, specifically destined to work"
"many Chinese-Americans in the San Francisco Bay Area have historical or current roots in province of Guangdong, China (particularly Taishan County) and in Hong Kong, these dances mostly are performed in the southern Chinese style. San Francisco's Chinatown is also the birthplace of chop suey and many other dishes of American Chinese cuisine. With its Chinatown as the landmark, the city of San Francisco itself has one of the largest and predominant concentrations of Chinese-American population centers, representing 20% of total population as of the 2000 Census, Though Chinatown remains the cultural and symbolic anchor of the Bay Area Chinese"
"Chopsocky Chopsocky (or chop-socky) is a colloquial term for martial arts movies and kung fu films made primarily in Hong Kong and Taiwan between the late 1960s and early 1980s. The term was coined by the American motion picture trade magazine ""Variety"" following the explosion of films in the genre released in 1973 in the U.S. after the success of ""Five Fingers of Death"". The word is a play on chop suey, combining ""chop"" (as in karate chop referring to a strike with the edge of the hand) and ""sock"" (as in a punch). Chopsocky movies are usually characterized by"
"particular and many others to accommodate both for Nepalese people and for tourists from all around the world. The growth of tourism in Kathmandu has led to culinary creativity and the development of hybrid foods to accommodate for tourists such as American chop suey, which is a sweet and sour sauce with crispy noodles, with a fried egg commonly added on top and other westernized adaptions of traditional cuisine. Kathmandu is particularly famous for ""Mo: mo:"". Mo: mo: or म:म: is a type of dumpling that origined from Tibet. Many street vendors sell mo: mo:. It is one of the"
"""the origin of the soup is questionable in whether it's genuinely French or an American creation"". Louis Diat, a French chef at the Ritz-Carlton in New York City who grew up in Montmarault in the Allier department near the spa resort town of Vichy, is most often credited with its (re)invention. In 1950, Diat told ""The New Yorker"" magazine: The same article explains that the soup was first called ""Crème Vichyssoise Glacée"", after the spa town. In 1930 the restaurant's menu changed from French to English, whereupon it was called ""Cream Vichyssoise Glacée"". Earlier, French chef Jules Gouffé created a"
"Chopsticks Chopsticks are kitchen/eating utensils that are shaped pairs of equal-length sticks that have been used in virtually all of East Asia for over two millennia. First invented and used by the Chinese during the Zhou Dynasty, chopsticks later spread to other countries across East, South, and Southeast Asia including Japan, Korea, Cambodia, Laos, Nepal, Malaysia, Myanmar, Singapore, Thailand and Vietnam. Chopsticks are smoothed and frequently tapered and are commonly made of bamboo, plastic, wood, or stainless steel. They are less commonly made from titanium, gold, silver, porcelain, jade, or ivory. Chopsticks are held in the dominant hand, between the"
"in the seventeenth century. The origin of the word Bobotie is contentious. The Afrikaans etymological dictionary claims that the probable origin is the Malayan word boemboe, meaning curry spices. Others think it to have originated from ""bobotok"", an Indonesian dish which consisted of totally different ingredients. The first recipe for bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight ""tang"". It is often served with sambal. The dish has been known in the Cape of"
"innovation. Spukie is typically heard in parts of Dorchester and South Boston. Some bakeries in Boston's North End neighborhood have homemade spucadellas for sale. Rolls filled with condiments have been common in several European countries for more than a century, notably in France and Scotland. In the United States, from its origins with the Italian American labor force in the northeast, the sub began to show up on menus of local pizzerias. As time went on and popularity grew, small restaurants, called hoagie shops and sub shops, that specialized in the sandwich began to open. Subs or their national equivalents"
"tourists. The growth of tourism in Kathmandu has led to culinary creativity and the development of hybrid foods to accommodate for tourists such as American chop suey, which is a sweet-and-sour sauce with crispy noodles with a fried egg commonly added on top and other westernised adaptations of traditional cuisine. Continental cuisine can be found in selected places. International chain restaurants are rare, but some outlets of Pizza Hut and KFC have recently opened there. It also has several outlets of the international ice-cream chain Baskin-Robbins Kathmandu has a larger proportion of tea drinkers than coffee drinkers. Tea is widely"
"choy (from the Cantonese name, ), and celery cabbage. In the United Kingdom this vegetable is known as Chinese leaf, in New Zealand as wong bok or won bok, and in the Philippines as wombok or pechay baguio. The name wombok is also used in Australia. Another name used in English is petsai or pe-tsai. In Russia it's called pekinskaya kapusta (), literally ""Peking cabbage"". The first notation of Napa cabbage cultivation date from the 15th Century in the Yangtze River region in China. Then it spread to Korea and Japan. Beginning in the 19th Century with the Chinese diaspora,"
"Chutney Soca In Trinidad and Tobago, Guyana, Jamaica, and Suriname, Chutney soca music is a crossover style of music incorporating soca and calypso elements and English, Hindustani, Bhojpuri and Hinglish lyrics, chutney music, with Western instruments such as the guitar, piano, drum set, and Indian instruments such as the dholak, harmonium, tabla, and dhantal. The term chutney soca was first coined by Drupatee Ramgoonai of Trinidad and Tobago in 1987 in her first album entitled ""Chutney Soca"", with a mix of Trinidadian English and Trinidadian Hindustani versions of the songs. The current style of spelling of the term was not"
"coughing or leading to asthma. A 2006 Hong Kong Department of Health survey found that the proportion of people using distinctly separate serving chopsticks, spoons, or other utensils for serving food from a common dish has increased from 46% to 65% since the SARS outbreak in 2003. Chopsticks Chopsticks are kitchen/eating utensils that are shaped pairs of equal-length sticks that have been used in virtually all of East Asia for over two millennia. First invented and used by the Chinese during the Zhou Dynasty, chopsticks later spread to other countries across East, South, and Southeast Asia including Japan, Korea, Cambodia,"
"meat combined with sweet and sour sauce as a cooking style receives an enormous preference outside of China. Therefore, many similar international Chinese cuisines are invented based on sweet and sour sauce, including Sweet and sour chicken (Europe and North America), Manchurian chicken (India) or ""tangsuyuk"" (South Korea). The Hawaiian pizza was inspired by Chinese sweet and sour flavors. The large Chinese population in the United States operates many restaurants, has developed distinctive dishes (such as chop suey) based originally on Cantonese cuisine, while those are not popular among American Chinese people. The Chinese dining etiquette has that youths should"
"sold to Crosse and Blackwell, a major British food manufacturer, probably in the early 1800s. In the 19th century, types of chutney like Major Grey's or Bengal Club created for Western tastes were shipped to Europe from Monya. Generally these chutneys are fruit, vinegar, and sugar cooked down to a reduction. The tradition of chutney making spread through the English-speaking world, especially in the Caribbean and American South, where chutney is a popular condiment for ham, pork, and fish. Chutney Chutney is a sauce or a dry base for a sauce, originating from the Indian subcontinent, used with the cuisines"
"Soup Number Five Soup Number Five, variously spelled Soup No. 5 or Soup #5, is a soup made from bull's testes or penis. The dish originates from Filipino cuisine. It is believed to have aphrodisiac properties. In recent times, it has become increasingly hard to find in the Philippines. For example, in Manila, it is only found in a few eateries in the district of Chinatown. Cebu's variant of Soup Number Five is called ""lansiao"" and is a popular street dish. Its name 'lansiao' was adapted from Chinese descendants who speak Hokkien dialects, of which 𡳞鳥 ('lanciao' in Hokkien) means"
"Poon choi Poon choi or puhn choi (pronounced: pun4 coi3 in Cantonese), also pen cai in pinyin, is a traditional Chinese dish once common throughout China. It first spread to the walled villages in New Territories, Hong Kong, and then to the rest of the territory. It is a Cantonese cuisine served in large wooden, porcelain or metal basins due to the communal style of consumption. The Chinese name, transliterated as Poon choi, has been variously translated as ""big bowl feast"", ""basin cuisine"" or ""Chinese casserole"". According to tradition, Poon choi was invented during the late Song Dynasty. When Mongol"
"Popiah Popiah () is a Fujianese/Chaoshan-style fresh spring roll common in South East Asia. ""Popiah"" is often eaten in the Fujian province of China (usually in Xiamen) and its neighbouring Chaoshan (and by the Chaoshan and Hoklo diaspora in various regions throughout Southeast Asia) during the Qingming Festival. In the Chaoshan dialect, popiah is pronounced as /poʔ˩piã˥˧/(薄餅). which means ""thin wafer"". In varieties of Hokkien, it is also commonly referred to as /lun˩piã˥˧/(潤餅), which is the etymological origin of ""lumpia"" in Indonesia and the Philippines. It is referred to as ""rùnbǐng"" (潤餅) or ""báobǐng"" (薄餅) in Mandarin, and also as"
"establishments, to a light brown appearance often seen in Midwestern American Chinese restaurants. Sometimes chop suey-fried rice combo is offered in Chinese restaurant in the United States. The dish is also a staple of Chinese restaurants in the United Kingdom (both ""sit-in"" and ""takeaway""), and is very popular in the West African nations of Nigeria, Ghana and Togo, both as restaurant and as street food. In Korea, the Korean Chinese-style fried rice is a separate genre of fried rice that differs from Korean-style fried rice dishes. McDonald's serves McChao, a Chinese fried rice dish named after ""chǎofàn"", which means ""fried"
"Trappey's Hot Sauce Trappey's Hot Sauce is one of the oldest hot sauce brands in the United States. It was originally produced by the New Iberia, Louisiana-based company Trappey's Fine Foods, Inc. Trappey's was purchased by B&G Foods in 1997. Trappey's makes Red Devil Cayenne Pepper Sauce, Bull Louisiana Hot Sauce, Indi-Pep Pepper Sauce, Chef Magic Jalapeño Sauce, Trappey's Cut Okra, Trappey's Creole Okra Gumbo, Trappey's Cocktail Okra (mild and hot varieties) and pickled jalapeños. The company was founded in 1898, when Louisiana entrepreneur (and former McIlhenny Company employee) B.F. Trappey grew tabasco chilies from Avery Island seed. B.F. Trappey"
"Li left a word as his self-evaluation: ""To know me and judge me is a task for the next millennium"" (知我罪我，付之千載). Because of Li's reputation for welcoming foreign influence and his 1896 visit to the United States, he was regarded favourably there. He was wrongly credited with inventing the American Chinese dish chop suey during that visit. In 1913, William Francis Mannix wrote and published a fabricated ""Memoirs of Li Hung Chang"" which received widespread praise before being exposed as a forgery in 1923. A scholarly biographer said Li ""did perhaps all he could for a land where the conservatism"
"1870s. In Edinburgh, a combination of Gold Star brown sauce and water or malt vinegar, known as ""sauce"", or more specifically as ""chippy sauce"", has great popularity. The annual National Fish & Chips Awards were set up in the UK in 1988. The 30th Annual Fish & Chips Awards ceremony was attended by Norwegian ambassador to the UK Mona Juul. In Ireland, the first fish and chips were sold by an Italian immigrant, Giuseppe Cervi, who mistakenly stepped off an North American-bound ship at Queenstown (now Cobh) in County Cork in the 1880s and walked all the way to Dublin."
"the mixture of cultures present in Trinidad and Tobago. Many of the chutney artists that are known within West Indian culture are from Trinidad. Sundar Popo was a pioneer of chutney music, famous for first blending chutney with calypso and soca and increasing the popularity of the genre. The instruments used in chutney were those that were approved for women to play, making chutney becoming viewed as a woman's music genre. Since then, chutney has grown from a woman's genre into a leading player of the pop music scene with both men and women participating in nationwide competitions. Chutney music"
"etymologically derived from the Hokkien name Lum Pia. Majority of ethnic Chinese in both countries are of Hokkien origin. Popiah Popiah () is a Fujianese/Chaoshan-style fresh spring roll common in South East Asia. ""Popiah"" is often eaten in the Fujian province of China (usually in Xiamen) and its neighbouring Chaoshan (and by the Chaoshan and Hoklo diaspora in various regions throughout Southeast Asia) during the Qingming Festival. In the Chaoshan dialect, popiah is pronounced as /poʔ˩piã˥˧/(薄餅). which means ""thin wafer"". In varieties of Hokkien, it is also commonly referred to as /lun˩piã˥˧/(潤餅), which is the etymological origin of ""lumpia"" in"
"and Shantou as far back as the Southern Song Dynasty. There is also a legend regarding its origin. It was believed that in south China, a young man and his girlfriend found themselves stranded by bad weather at a temple with nothing to eat, but they managed to catch a carp. Chancing upon a bottle of vinegar, they added this to the stripped carp and found it quite appetising. In Malaya's colonial past, migrants imported this tradition; porridge stalls sold a raw fish dish which is believed to have originated in Jiangmen, Guangdong province that consisted of fish, turnip and"
"of pasta. The recipe is quite adaptable to taste and available ingredients. Elbow macaroni is the standard but can be substituted with pasta of similar size, such as ziti, farfalle, or rotelle. If the onions are omitted, or green peppers, mushrooms added, etc. a delicious meal can be created, but will not be the ""classic"" New England dish. Whole, diced, or crushed tomatoes, tomato sauce, and tomato paste are typical sauce bases for this dish. Black pepper, herbs and Worcestershire sauce are sometimes used in preparation. American chop suey is served on a plate or in a bowl, usually accompanied"