i need help about chinese foods?

Question

i often go to chinese restaurant but there are some foods i don't know. plz tell me what kind of foods they are. here are the foods i wanna know.

Egg Foo Young
Chow Mein
Chop Suey

what's the difference between lo mein and chow mein?

Answer 1

Egg Foo Young - omelette with the non-egg ingredients embedded in the egg mixture and covered with or served in sauce.

Chow Mein - Noodles with sauce and bits of bacon, lettuce, carrots I LOVE IT

Chop Suey - consists of meats (usually chicken or beef, also shrimp, pork, and others) cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce SOUNDS GROSS TO ME

Answer 2

Egg foo young is a Chinese omelet made with various vegetables often used in Westernized Chinese cuisine, such as celery and water chestnuts, and sometimes meat is included as an ingredient.

Chow Mein is Yellow noodles made from wheat flour and possibly with egg, packed in cakes or bundles. Traditionally served with the Chinese-American dish of poultry, shrimp and/or meat, vegetables and other ingredients. Chow mein is Chinese for fried noodles.

Chop Suey is A Chinese-American dish consisting of bits of meat, bean sprouts, onions, mushrooms etc. cooked in its own juices and served with rice.

Answer 3

the three you mentioned are typical American Chinese dishes, that is, they are typical of restaurants here but not things you would find all over the place in China.

Egg Foo Young is sort of like an omelet, with bean sprouts in it
Chow Mein is noodles
Chop Suey is mixed vegetables, sometimes with meat

Answer 4

Egg Foo Yung is a dish made of eggs and various vegetables. It's served for breakfast, lunch and dinner. Here's a recipe if you're curious.
http://www.recipezaar.com/24687

Chow Mein is a noodle dish usually made with cabbage, celery, and a meat (chicken, beef, shrimp). Here's a recipe for reference
http://www.recipezaar.com/67597

Chop suey (Simplified Chinese: 杂碎; Traditional Chinese: 雜碎; pinyin: zásuì; Jyutping: zaap6 seoi3; Cantonese Yale: jaāhp seui) literally means mixed pieces. Roughly, it means chopped up odds and ends, alluding to "leftovers". Its origin is contested. Exactly what it consists of varies from place to place, but its most common form consists of meats (usually chicken or beef, also shrimp, pork, and others) cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice; it becomes the Chinese-American form of chow mein with the addition of a bed of deep-fried noodles.

In its current form, it is not an authentic Chinese dish, but part of American Chinese cuisine and Canadian Chinese cuisine. There are various colorful stories about its origin: it is alleged to have been invented by Chinese immigrant cooks working on the United States Transcontinental railway in the 19th century, or by a visiting Chinese dignitary's cook, etc. For this reason, it is often considered to be of American origin. [1]

"Chop suey" has been cited in New York City's Chinatown restaurants in 1884, 1885, and 1886.[2]

On the other hand, Davidson (1999) characterizes these stories as "culinary mythology", citing Anderson (1988), who traces it to a dish of Taishan, the homeland of many Chinese immigrants. Regardless of origin, many restaurants which offer the dish in China advertise it as "American chop suey" (not to be confused with the subject of the next section).

One may order chop suey in a variety of styles, such as chicken, beef, pork, king prawn, plain and special. Plain, or vegetable chop suey, is one of the few traditional Chinese American take-out dishes offered without meat at most resturants. The others are vegetable fried rice and vegetable lo mein.
http://en.wikipedia.org/wiki/Chop_suey

Answer 5

Includes information on Chinese food and recipes, tea culture, dumplings, and dim sum.
Category: Chinese Recipes
chineseculture.about.com/cs/foodrecipe
or
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