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Poor chop suey.
Once the darling of the classic “Chinese-American” cuisine served in fancy food emporiums, the meat and vegetable (usually bamboo shoots, celery and bean sprouts) mixture has been relegated to Chinese takeout joints and old-fashioned chop suey house holdovers with neon signs and checkerboard linoleum floors.
But the rise and fall of chop suey is about more than just food fashion. During a recent chat with Chinese-American teacher an ...
