Choy Suey in Shanghai

choi

Stir-Frying Chop Suey in Shanghai. China Real Time, Oct 4, 2013.
http://blogs.wsj.com/chinarealti ... chop-suey-in-china/

Quote:

"While dishes like these are familiar to American expats, they’re an anomaly in China. They were developed by Chinese immigrants from Canton to the U.S. during the 1800s, who adapted their cuisine due to a lack of ingredients from their homeland, as well as the need to cater to the American palate.

Mr Fung LAM's American-born "father flew in to train the Chinese cooks to make what is, to them [Chinese], foreign food.

"The most frequent feedback is that American-size portions are too big, compared to the much smaller portions in local restaurants.

"'The flavors would be okay for local people from Shanghai, who have a sweet tooth, but it is very sweet,' she [Shanghainese Tongfei Zhang] said. 'Even the broccoli is sweet.'

"Hart Hagerty, a Shanghai-based American fashion designer and consultant, says she comes here when she needs some indulgent comfort food. 'It feels like a taste of home,' she said.

Note:
(a) The restaurant Fortune Cookie has no Chinese name.
(b) "Diners will also find crab rangoon, that oddly delicious starter of surimi and cream cheese, deep-fried in a wonton skin."
(i) crab rangoon
http://en.wikipedia.org/wiki/Crab_rangoon
(ii) Yangon
http://en.wikipedia.org/wiki/Yangon
(former capital of Burma [until 2006]); section 1 Etymology: Rangoon)
(iii) surimi  擂り身
http://en.wikipedia.org/wiki/Surimi
(c) "His [Lam's] grandfather opened his first restaurant, Kum Kau, in Brooklyn in 1969"

Kum Kau
http://kumkaubrooklyn.com/