![]() Chop suey might have a country origin from Kwantung Province, but it is generally considered an American creation. In this way, this dish took a new form in America. ![]() Thus, when chop suey appeared in Chinese restaurants serving American clientele, meat usually took the place of intestines, which were often perceived as “inedible” in America, and celery and onions were usually added. “Controversial” food items needed to be removed in order to gain recognition by mainstream American customers. In order to attract American customers, Chinese restauranteurs needed to adapt their food to American eating preferences and avoid offending the American palate. “Chop suey” means animal intestines in Cantonese. Chop suey was a stir-fried mixture that originally included chicken gizzards and liver, pig’s tripe, bean sprouts, water chestnuts, etc. Due to the decline of Chinese customers after the Exclusion Act was passed, Chinese restaurateurs had to court customers from outside the Chinese community. Many Chinese chose to work in the restaurant industry. At that time, under the Chinese Exclusion Act, Chinese immigrants were expelled from lucrative jobs and forced to enter the service sector. But why was it chop suey that became so important out of the rich repertoire of Chinese cuisine? What was the social and cultural context that facilitated the popularity of chop suey?Ĭhop suey first made its presence felt in the U S in the late 19 th century. before the advent of new Chinese immigration beginning in 1965. However, it was this cheap and simple dish that became the icon of Chinese food in the U.S. Chop suey is unknown to most Chinese other than those from Kwantung Province.
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