Not wanting to be one of them, we sought out original sources, and a few early recipes. Does anyone know what is? Here are some sources, gathered to put myth and misconception together, telling which are documented and which may come from the mouths of a dingo. Many variations of one or another person’s tale, factual or not, invented or expanded, with identification of location or not, can be found and clearly all of them can not be correct.

If not that, then what is chop suey? As to where it came from, Pann says “it did not spring virgin from anyone’s brain in America.” So then where did it come from? We never had nor did we ever see a dish with all of these ingredients. In our youth, or since it went the way of all good things. Really, what is this best known dish and who and where was it invented? To answer the what: Pann says its basic recipe is chicken livers and gizzards fried with sliced fungi, bamboo shoots, pig’s tripe, and bean sprouts. Here are some materials to educate about a dish Lynn Pan, the author of Sons of the Yellow Emperor (Kodansha International © 1990) calls “the best known of the Chinese dishes among foreigners.” She goes on to say that chop suey “is widely supposed to be an American invention.” Some are way off base, others adding tidbits to what is known. Newspapers and magazines, authors and editors, materials on the web, and folk in many countries, the United States no exception, ask or tell tales about this dish.

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Sooey pig spelling