Entries
Entries in preparation
Cuisines · FTLB125
Overseas Chinese Cuisine
Food rooted in Chinese emigrant cooking abroad, such as Nyonya food of the Malay Archipelago and American chop suey from the 1880s.
0entries
Mural guide
A woman tosses chop suey in an iron wok over the fire with a wooden spatula, a blue-and-white plate beside it holds pork and duck stewed in soy sauce, a small dish in front holds pickles, and a bowl of rice sits at the edge.
Food carried abroad by Chinese emigrants and still regarded as Chinese, with dishes abroad of clear Chinese origin.