![]() ChowmeinĪnother aspect of the controversy chop suey faces is that it is commonly confused with chow Mein, which is another very famous Chinese dish. You may also like: Tips and guides on kitchenzad Chop Suey Vs. It is a dish loved by all and is now cooked in a number of different ways. No matter what the origin, it is safe to say that chop suey is a staple in most Chinese, continental, and Thai menus. Another origin story claims that the dish originated in New York, where the Chinese ambassador Li Hung-Chang’s chef put together a bland dish for his patron because the ambassador suffered from indigestion. ![]() This was back in the 1800s and these cooks basically put together scraps of meat and vegetables from some leftover food and called it chop suey Another story dictates that chop suey was actually whipped up by immigrant Chinese cooks that were given the responsibility to feed laborers on the Pacific Railroad in California.The joke was on him because the patrons loved the dish and kept coming back for more According to lore, a Chinese cook is angry at his San Francisco patrons put together a dish with the day’s garbage cooked in a bit of broth. It is believed that chop suey is actually a slanged out version of “chopped sewage”.There are many stories about the origin of chop suey and we have picked some of the more believable ones to share with you here: Read on to learn how to make Hong Kong chop suey. Chop Suey Originsīefore jumping into the recipe, let’s take a look at all the controversy surrounding the origins of this amazing dish. Hong Kong Chop Suey is one of these renditions the dish, like Hong Kong itself, combines authentic Chinese flavors with some western ingredients to present a concoction that is the best of both worlds. The chicken was a little tough and the lemon sauce was very artificial (orange in color and didn't taste like lemon).However, modern day chop suey has come a far way since then and is now infused with a number of ingredients and flavors to suit the demands of each market. The lemon chicken was the only dish I would not order again. I liked the large variety of fresh veggies and the fried gau gee is always meaty fried goodness. They didn't separate the cake noodles which was disappointing because they were all soft by the time we ate, however the overall taste of the dish made up for it. Doesn't come with rice so be sure to order it separately. Nice flavor and spice and not super oily like at other places. Ma Po Tofu wasn't the best I ever had but it checked all the boxes. The eggplant was fresh, garlic sauce had a nice light flavor and the pork was soft and tender. Tasted like my childhood.Įggplant and pork in garlic sauce was very yummy. The shrimp fu young had lots of finely chopped cabbage inside the egg which I appreciated and there was enough shrimp. Inside the perfectly fried exterior is a mixture of mostly pork and a little chopped water chestnut for crunch. Pork hash is something I've never encountered outside of Hawai'i and the fried version was different and tasty. We ordered fried pork hash dumplings, Crispy gau gee mein with cake noodles, Ma Po Tofu, eggplant and pork in garlic sauce, lemon chicken, and shrimp fu young. Called in order at 5:15pm on a weekday night and it was ready to be picked up in 15 minutes. Very fresh, not greasy, fast and friendly Chinese food up mauka! Takeout only, big parking lot.
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