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The type of vegetables you add and whether you serve it over rice or noodles is entirely up to your tastes and what you have in the fridge, so get creative and have fun with this classic. If you follow these basic rules, you’re all but guaranteed to be sitting down to a delightfully easy and delicious Chop Suey that comes together in about 15 minutes. It’s also not a dish well suited for take-out as the vegetables tend to get soggy and mushy when they’re not eaten right away.
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I suspect that as Chinese-American cuisine evolved to include more proteins, restaurants preferred pushing patrons towards more protein-heavy dishes that they could charge more for. Trends change, and dishes like Chop Suey and Moo Goo Gai Pan have fallen out of favor. Sounds pretty good, huh? So how did this standard-bearer fall from being the face of Chinese cuisine in America to become a culinary abomination? With a history stretching back over 150 years in this country, it’s one of the first known examples of Chinese-American cuisine.Īt its core, Chop Suey is a quick stir-fry, including a little meat and a lot of vegetables, that’s finished off in a savory sauce that’s thick enough to coat everything with flavor. Despite being an early ambassador for Chinese cuisine in the US, Chop Suey was most likely created in America. Those who engineered the epic tale of Chinese food were a politically disfranchised, numerically small, and economically exploited group, embodying a classic American story of immigrant entrepreneurship and perseverance.There was a time when Chop Suey was synonymous with Chinese food, and neon-lit signs towered over Main streets across the country.
CHOP SUEY CHINESE FOOD MAC
They effectively streamlined certain Chinese dishes, turning them into nationally recognized brand names, including chop suey, the Big Mac of the pre-McDonald's era. The rise of Chinese food was also a result of the ingenuity of Chinese American restaurant workers, who developed the concept of the open kitchen and popularized the practice of home delivery.
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They chose quick and simple dishes like chop suey over China's haute cuisine, and the affordability of such Chinese food democratized the once-exclusive dining-out experience for underprivileged groups, such as marginalized Anglos, African Americans, and Jews.The mass production of food in Chinese restaurants also extended the role of Chinese Americans as a virtual service labor force and marked the racialized division of the American population into laborers and consumers. Americans fell in love with Chinese food not because of its gastronomic excellence. Chinese food's transpacific migration and commercial success is both an epic story of global cultural exchange and a history of the socioeconomic, political, and cultural developments that shaped the American appetite for fast food and cheap labor in the nineteenth and twentieth centuries. Chop Suey, USA is the first comprehensive analysis of the forces that made Chinese food ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. By 1980, it had become the country's most popular ethnic cuisine. American diners began flocking to Chinese restaurants more than a century ago, making Chinese cuisine the first mass-consumed food in the United States.
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