“Few people agree on the exact provenance of the dish,” writes Eng. “The only common practice was to use a wok to stir-fry a bunch of ingredients with an innovative sauce,” Professor Haiming Liu told Chatterjee. “Chop suey” roughly translates to “assorted mix,” writes Ann Hui for The Globe and Mail–and that’s exactly what chop suey is. Whatever its origin, chop suey quickly became a familiar part of Chinese-American cuisine–many early restaurants that served Chinese-American food were known as “chop suey houses,” according to Rhitu Chatterjee writing for NPR. “The generally accepted wisdom is that it emerged from the woks of early Cantonese-American immigrants in the late 1800s, adapted to locally available foods and tame European-American tastebuds,” writes Monica Eng for the Chicago Tribune. It’s a Chinese-American dish, not a Chinese dish Here are three things to know about chop suey, an American staple. The dish, which became popular with white Americans, played an important part in the formation of Chinese-American cuisine and its early popularity. By the time chop suey came started being written about, there were Chinese-American communities in many places in the country.
But it is unique in its popularity and how well known it became in the late nineteenth century–decades after the first wave of Chinese immigration to America in and around the Gold Rush period in the mid-1800s. Chop suey is not the only Chinese-American dish that has little connection to Chinese cuisine.
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