Talk:Chop suey

message: This person is referred to both as Li Hongzhang and Li Hung Chang. Can we be consistent? Given the putative American history of chop suey, the second would seem to be preferred.  — Preceding unsigned comment added by Treethinker (talk • contribs) 00:43, 16 February 2019 (UTC)
thread_title: Li HongZhang usage

message: To Gisling:
Travel to the New Continent by Liang Qichao --- This might very well exist, could you please direct me to the website of the library catalog that carries it? I would love to read it. Right now, I do not doubt the book's existence, but I do doubt your summary of its contents.
1) There are a couple of things that make you additions specious. Here they are:
*After that, "Li Hongzhang Chop Suey" restaurants sprung up all across America, there were three to four hundred Chop Suey restaurants alone in New York city
It seems unlikely that three to four hundred restaurants with the same name and the same cuisine would pop up in nyc all of a sudden. that would seem impossible - competition would be economically taxing on all of the restaurants.
:You have no grounds in doubting Liang Qichao's account. Chinese restaraunts were mon and pop operation in those days, competion may be fierce, so what ? Equally fierce today. Lian Qichao's  provided an important historical statistics about the status of Chop suey in America in the turn of 20th century. Unless you can provide counter document of same period. Liang's account stands as historical record.   You cannot erase historical records. Gisling 15:35, 15 July 2005 (UTC)
replies: text: Yes, but the precision of the account makes it suspicious. Also, the reference you provide is in Chinese, I can't cross check it to make sure you're not making this up, nor can any other English Wikipedian. Maybe your contributions are best fitted for zh.wiki. Moreover, you will see below that I've taken great care to go through your references to find that they contradict your Liang Qichao story. --Muchosucko 15:53, 15 July 2005 (UTC)

text: You may argue what ever you like. You must provide turn of 20th century document to counter the account provided by  Liang Qichao. Gisling 15:35, 15 July 2005 (UTC)
replies: text: Well, simply being 20th century, does not make it gospel truth. If you notice on the bottom of this page, I've listed the contradiction of Lian Qichao's story with one of the references you've provided. Moreover, your document is in chinese, making it hard for English readers to verfiy. Perhaps your contributions are best fitted for zh.wiki. Also, you haven't addressed my concerns about the Liang Qichao I've taken great care to list above. Thanks --Muchosucko 15:50, 15 July 2005 (UTC)
thread_title: Lian Qichao story

message: Pure arguments, no facts.  Chop Suey was clearly Chinese American
invention.  Gisling 09:23, 15 July 2005 (UTC)
replies: text: Again, please see my position above. I am not aguring about whether Chop Suey was an Chinese invention or not. Please read my agrument above. You continue to ignore it. Please stop. I've written pages and pages explaining my reversions. --Muchosucko 15:15, 15 July 2005 (UTC)
thread_title: Deleted User:Muchosucko's contributon

message: Muchosucko and Gisling have reverted each other's edits at least eight times today. Surely this violates WP:3RR on both of their parts?  — JIP | Talk 16:18, 15 July 2005 (UTC)
thread_title:  Continuous reverting 

message: What's the evidence that there was no such thing as home-cooked Chop Suey in Taishan and perhaps other parts of Guangdong before different restaurants in the U.S. claimed to have invented it? Is there really any proof that it was invented in the U.S.?
Michael 05:26, 27 Nov 2005 (UTC)
replies: text: Have found the Journey to the West reference and added to article. --PalaceGuard008 (Talk) 12:40, 15 August 2007 (UTC)
thread_title: Chop Suey not originally from China?

message: This article nowhere states what chop suey is, which seems like a rather large omission.
(It does describe American Chop Suey, but that is a separate dish.)
Ken Arromdee 07:43, 29 May 2006 (UTC)
thread_title:  Missing info 

message: WP has become my recipe directory/search engine. And you can't manage an external link to a good recipe? Disappointed.--Shtove 22:47, 3 February 2007 (UTC)
thread_title:  Recipe link 

message: I removed the following content, as it was unsourced, and because even with a source, it does not belong in this article.  It might belong in an article about inner city life, midwest restaurants, etc.
Small restaurants that serve only chop suey and have the word "chop suey" in their names are ubiquitous in low-income neighborhoods in parts of the American Midwest, particularly in the St. Louis, MO and Detroit, MI metropolitan areas. These neighborhood restaurants cater to the urban poor and have become an integral part of inner-city life.  
Jerry 19:27, 24 June 2007 (UTC)
thread_title:  Content removed 

message: I'm sorry, but the photo looks like another dish. All of chop suey I have eaten are brownish due to soy source. Besides, chili pepper is used in the dish of the box and the fried egg on top looks far way than an authentic one. Am I wrong or ? --Appletrees 00:14, 3 November 2007 (UTC)
replies: text: Funny you should say this -- and today, no less... I was trying to explain to my chinese wife (and her mom) what "chop suey" is, and had the same thought when I saw the pictures on this page.  They look nothing like chop suey -- the latter looks like fried rice with stirfry on top. 65.5.198.181 00:41, 4 November 2007 (UTC)

text: I was taken aback by the photo also, but then noticed : "Chop suey has become a prominent part of American Chinese cuisine, Philippine Chinese cuisine, Canadian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine"..Flight Risk (talk) 04:37, 19 March 2021 (UTC)
thread_title:  Is the photo correct? 

message: The article states the chop suey restaurants are rare.  I beg to differ.  Particularly in St. Louis, Missouri.  There have even been recent photo essays about chop suey places done by the Riverfront Times.  If I recall when I lived in NYC for a while, they were abundant there as well.  I can't imagine them being rare, as every place I've lived has had many of them.  Should this be changed?  --63.252.114.218 (talk) 20:01, 19 February 2008 (UTC)
thread_title: Rarity

message: There is a "see also" reference to Japchae, described as "Korean chop suey".  In what sense is it "chop suey"?  The dish sounds very different.  The first hanja 雜 appears to be a form of the simplified Chinese character 杂, but the second hanja 菜 appears unrelated to 碎. Or am I missing something here? --macrakis (talk) 04:46, 16 February 2009 (UTC)
replies: text: "The first hanja 雜 appears to be a form of the simplified Chinese character 杂" This is an amusingly convoluted way to say that "杂 is the simplified form of the original Chinese character 雜". LOL Wkmrb (talk) 21:17, 7 January 2010 (UTC)
thread_title: Korean Chop Suey

message: At least in the New England region, you can order Chop Suey Subgum or Chicago style, for extra money. Is this just a local quirk or a common variant? 71.174.22.122 (talk) 15:46, 20 June 2009 (UTC)
thread_title: Subgum or Chicago style?

message: *"Chop suey was born in the wake of the Chinese Exclusion Acts of the 1880's. In one account, it was concocted by a New York cook who served it to a Chinese ambassador. Another account traces its origins to San Francisco, where a resourceful cook whipped up a dish of leftover meat and vegetables for a group of drunken miners. Chow mein and egg foo yong were also American conceits, and if the standard interpretation of these dishes is any indication, each, like chop suey, was either an act of desperation on the part of an isolated and homesick Chinese cook or an act of malice on the part of an Occidental one."
**O'Neill, Molly. "FOOD;East Feeds West." The New York Times. February 18, 1996. 1.
*"Chop Suey bamboo-shoots, bean-sprouts, mushrooms, and chopped meat,—
*In one pan are fried together by many ingredients.
*This is a dish by the Chinese cook—
*For Americans only."
**Chen, Kwei. "Chinese Definitions of Chinese Words." American Speech. Vol. 2, No. 9 (Jun., 1927), p. 416 Published by: Duke University Press Article Stable URL: http://www.jstor.org/stable/452790
*"Sir: I am sure the entry for 29 August in "This is the week that was", about the invention of chop suey in New York in 1897, is wrong. John F. Mariani, in The Dictionary of American Food and Drink (New Haven: Ticknor and Fields, 1983), says that "Chop suey first appeared in print in 1888, but must be older".
*[...]and the term "chop suey" is a corruption of tsa sui, meaning "mixed bits"." (she is arguing that it was invented in the west coast, according to "Foods of the World", a Time-Life series)
**Anderson, Virginia. "LETTER:Railroaded into making chop suey." The Independent. Friday September 1, 1995.
WhisperToMe (talk) 18:59, 29 April 2011 (UTC)
thread_title: What newspaper sources and non-food journal sources say about origins of chop suey

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