Chop suey

For other uses, see Chop suey (disambiguation).

Chop suey
Traditional Chinese	雜碎
Simplified Chinese	杂碎
Hanyu Pinyin	zá suì
Cantonese Jyutping	zaap6seoi3
Literal meaning	odds and ends
Transcriptions Mandarin - Hanyu Pinyin zá suì Cantonese (Yue) - Jyutping zaap6seoi3 - Yale Romanization jaāhp seui

Chop suey (pron.: /ˈtʃɒpˈsuːi/; simplified Chinese: 杂碎; traditional Chinese: 雜碎; pinyin: zá suì; literally "assorted pieces") is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, prawns, 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 Indonesian Chinese cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Origins

Chop suey, made with garlic chicken and peapods, on fried rice

Far East Chop Suey restaurant in Little Tokyo, Los Angeles: Restaurants like this are now rare, but were once a common sight in the United States.

Chop suey is widely believed to have been invented in America by Chinese immigrants. During his travels in the United States, Liang Qichao, a Guangdong (Canton) native, wrote in 1903 that there existed in the United States a food item called chop suey which was popularly served by Chinese restaurateurs, but which local Chinese people did not eat.

However, the Hong Kong doctor Li Shu-fan reported that he knew it in Taishan (Toisan) in the 1890s. Many early Chinese immigrants to the U.S. came from Taishan, a district of Guangdong Province (Canton).

Chop suey appears in an 1884 article in the Brooklyn Eagle, by Wong Chin Foo, "Chinese Cooking," which he says "may justly be called the "national dish of China." An 1888 description calls it "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."

There are several colorful stories about its origin, which Alan Davidson (1999) characterizes as "a prime example of culinary mythology" and points out that the variation in its supposed origins is typical (p. 182). Some accounts claim that it was invented by Chinese immigrant cooks working on the transcontinental railroad in the 19th century. Another tale is that it was created during Qing Dynasty premier Li Hongzhang's visit to the United States in 1896 by his chef, who tried to create a meal suitable for both Chinese and American palates. Another story is that Li wandered to a local Chinese restaurant after the hotel kitchen had closed, where the chef, embarrassed that he had nothing ready to offer, came up with the new dish using scraps of leftovers. Yet recent research by the scholar Renqui Yu led him to conclude that "no evidence can be found in available historical records to support the story that Li Hung Chang ate chop suey in the United States." Li brought three Chinese chefs with him, and would not have needed to eat in local restaurants or invent new dishes in any case. Yu speculates that shrewd Chinese American restaurant owners took advantage of the publicity surrounding his visit to promote chop suey as Li's favorite. Yet another myth is that, in the 1860s, a Chinese 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.

In Chinese, the name "chop suey" or "shap sui" in Cantonese, and "za sui", when used in Mandarin, has the 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, I bought a pot for cooking za sui – so I'll savour your liver, entrails, and lungs." This may be the same^{[citation needed]} as the "Chop Suey Kiang" found in 1898 New York. The term "za sui" (杂碎) is found in newer Chinese-English dictionaries with both meanings listed: cooked entrails, and chop suey in the Western sense.^{[citation needed]}

See also

• Chinatowns in the United States
• Subgum
• Chop Suey! (song)

Further reading

• E.N. Anderson, The Food of China, Yale University Press, 1988.
• Andrew Coe, Chop Suey: A Cultural History of Chinese Food in the United States, 2009. ISBN 0-19-533107-9.
• Alan Davidson, The Oxford Companion to Food, 1999.
• Monica Eng, "Chop Suey or Hooey?" Orig Chicago Tribune, January 4, 2006, online rpr. Honolulu Advertiser, [1]
• Charles Hayford, "Who's Afraid of Chop Suey?" Education About Asia 16.3 Winter 20110 [2]

External links

• Snopes: Urban Legends Reference Pages: Chop Suey
• "Chop Suey was invented, fact or fiction?"
• Chinese-American Museum of Chicago