Chop Suey Schedule

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50 full text at Google BooksDespite its Taishan background, there are various colorful stories about its origin, which Davidson (1999) characterizes as "culinary mythology": Some say it was invented by Chinese immigrant cook working on the United States Transcontinental railway in the 19th century.

318, as quoted in the Oxford English Dictionary, Second Edition, 1989. In 1898, it is described as "A Hash of Pork, with Celery, Onions, Bean Sprouts, etc."Louis Joseph Beck, New York's Chinatown: An Historical Presentation of Its People and Places, p.

Beijing: Social Sciences Documentary Press (reprint 2007).

355Chop suey first appears in an American publication in 1888: "A staple dish for the Chinese gourmand is chow chop svey [1], a mixture of chickens' livers and gizzards, fungi, bamboo buds, pigs' tripe, and bean sprouts stewed with spices."Current Literature, October 1888, p.

and Marja L.Anderson, "Modern China: South" in K.C.Chang, Food in Chinese Culture: Anthropological and Historical Perspectives, Yale, 1977.

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 (Canton), I bought a pot for cooking za sui - so I'll savour your liver, entrails, and lungs." This may be the same as the "Chop Suey Kiang" found in 1898 New York.During his exile in the United States, Liang Qichao, a Guangdong 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.Liang, Q.(1903) 新大陆游记 (Travels in the New Continent).

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