Chop Suey

Chop Suey (of Chinese杂碎/杂碎, zásuì Pinyin, Cantonese zaap6 seoi3, mixed, cut-up ') is a dish that was probably invented in the 1860s by Chinese living in the U.S..

It consists of various vegetables such as bamboo shoots, mung bean sprouts and mushrooms. In addition, it may also contain thin slices of pork, beef or chicken.

Supposedly developed a Chinese chef in the U.S., the recipe on behalf of a diplomat who needed a diet food. According to another theory Chop Suey said to have originated in San Francisco, as a customer after the close of business still wanted to eat something and the cook threw the remains in a wok and once heated. Today it is known in many Western countries as Chinese-style dish, but not in China itself

The cultural historian Alan Davidson and Eugene N. Anderson keep these explanations, however, for " culinary mythology ". According to Anderson, the Court is mentioned in a Chinese book in 1964 and called the dish from the region Toisan, south of Guangzhou in Guangdong Province. It consisted of various vegetable residues and noodles. From this region came the early Chinese immigrants who came to California. In the Cantonese dialect tsap seui means something like, different radicals '.