Longtime Seattle talent booker Jodi Ecklund is staying on to continue the Chop’s tradition of hosting an eclectic mix of shows. Inside, the industrial-themed lounge is decked out with a new second stage, old boat anchors, and a bar made from railroad tracks (USB power outlets included).ĭespite the changes in appearance, the new owners say they plan to keep things relatively consistent in the music department.
Wiki chop suey seattle windows#
With the windows uncovered, the 14th and Madison block is now noticeably livelier.
The Madison-facing room had basically become a storage space under the previous ownership. “The Den” is one of the most striking changes from both inside and outside the venue. The wooden stage pagoda is out, giving the new stage a more wide-open, commanding presence.Īlong with co-owner Brian Houck, the trio added a “living room” space with couches, as well as a handful of pinball games and a fresh collection of art on the walls. Decant the raw soup into the pot, upend it into the large circular disk, put the cake ring (4 cm in diameter and 1 cm in width) on the mushrooms while the shredded ham and chicken in the yolk ring, boil and thicken the raw soup and pour some lard stearin (10g) over the hotchpotch, put the salted duck egg yolk on the top, and insert spinach stems under the egg yolk.Ĭhicken (100g), soaked sea cucumber (50g), cooked white chicken (50g), cooked ham (50g), oily fish belly (50g), soaked squid (50g), water beancurd sticks (50g), yolk cake (50g), 12 pigeon eggs, pure fish (100g), soaked magnolia pieces (100g), soaked water-borne mushrooms (30g), cooked white pork belly (100g), 10 grains of scallops.ġ large spinach stem, 1 cooked salted duck egg yolk.Ĭallion (25g), ginger slices (25g), salt (25g), Shaoxing wine (25g), chicken soup (250g), and lard stearin (60g).While the Chop Suey name remains ( to the dismay of some), the new owners have ditched the Asian-inspired decor in favor of a spruced up rock lounge vibe. Take a large bowl, pick out water-borne mushrooms from the mixture and put them onto the bowl bottom, place the pigeon eggs around the mushrooms, then spread the other materials in terms of their color, neatly arrange them into the bowl, and finally dump all the crushed materials and steam for 5 minutes. Put all the slices, pigeon eggs, white chicken, pork belly slices, cooked ham (40g), scallop balls, and water-borne mushrooms into the pot, and then add the raw sauce of steamed scallops and seasoning until all the flavors mix well. Mince the fish and mix it with shredded scallops, and then steam the scallop balls for use. Cut cooked white chicken and cooked ham (10g) into shreds. Cut chicken, pork belly, and cooked ham (40g) into slices of 5cm long and 1cm wide. Mix chicken (100g), pork belly, scallops with scallion, ginger and Shaoxing wine and steam them until all the flavors mix well. Lee answered casually, “Chop suey”.Ĭut the sea cucumber, fish belly, squid, magnolia and beancurd sticks into slices of 5cm long and 1cm wide. Besides profuse praise, the Americans also asked Lee Hung-Chang about the name of this dish. In order to reconcile the tastes of Chinese and foreign guests, the chef made bold innovations to mix celery, bean sprouts with cured meat, which went popular among the Americans. During this period, he invited American guests for meals. In 1896, Lee Hung-Chang took the opportunity of attending the coronation ceremony of Russian Emperor Nicholas II to travel around Europe and the United States. There are two story versions circulating between China and the United States. Per Serving: 270 calories 17.5 g fat 12 g carbohydrates 16.4 g protein 39 mg cholesterol 803 mg sodium. It is said that some Chinese cooks came to the United States during the Great Gold Rush to provide food for miners and sell this dish to the drunken American miners.Ĭhop Suey(Li Hongzhang Chop Suey) is called 李鸿章杂碎(lǐ hóng zhāng zá suì) in chinese. Lee Hung-Chang Chop Suey rocketed to fame and became a runaway success in the United States.
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