![]() ![]() It made sense to use everything an animal had to offer, and by accounts of the time, chop suey used organ meat very well. Today, those parts of animals get ground up into sausage and other processed meat products, but they added flavor and variety in the day before wide-spread refrigerators and freezers made it easy to transport butchered meat. ![]() These fashionable women are dining at a modest Chinese restaurant not unlike one the Hoppers frequented, writes the National Gallery of Art. Food critics of the day even noted them in their reviews. Edward Hopper’s 1929 painting Chop Suey is a reminder of a much older New York, when this dish was advertised in neon outside Chinese restaurants around the city. In the 1800s, when chop suey first gained popularity with powerful (often white) Americans, it typically included a variety of ingredients like giblets and livers. Stir, then add the carrots, dark soy, chicken powder or salt, sugar, white pepper. Once it has started to brown on one side, give it a good stir, then toss in the onion and garlic. Add the chicken and fan out in a single layer so that it’s in direct contact with the hot wok. However, Atlas Obscura notes that according to historian Yu Renqui, "chop suey" probably comes from two Chinese characters that, together, refer to meat from organs and entrails. Heat a wok over a high heat and, once hot, pour in the oil. A popular theory is that it grew out of the name for a Cantonese dish that roughly translates as "miscellaneous leftovers," according to Food & Wine. There's been a lot of debate about the name of chop suey. In the early days of chop suey, chefs embraced meats more popular in the day and less common in modern supermarkets: offal. From China, the book follows the story to the American West, where both Chinese and their food struggled against racism, and then to New York and that crucial. ![]()
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