The China version is like this: Li Hongzhang arrived in new york (1896) and was tired of American food. One day, he hosted an American guest for dinner at his residence, probably because the food in China was delicious, and the guest quickly swept away the food on the table. The chef was in a hurry, and all the prepared dishes were served, but the guests had no intention of leaving at all. Li Hongzhang used his quick wits to bite the chef's ear for a while. After a while, the chef brought a pot of colorful and varied assorted stews. The guest took a bite and joked happily, Governor, you just served such delicious food at this time, didn't you want us to eat comfortably? Li Hongzhang said with a smile, "Haha, we China people like to put the best things last." When the guest asked for something, Li Hongzhang probably didn't understand and said something wrong: delicious, delicious! I don't want to get the right number. This is "delicious, delicious!" Similar to the pronunciation of "hotch-pot" in English "chop suey". Li Hongzhang won the naming right of "Li Hongzhang chop suey" at this moment. The cook behind the door couldn't help laughing. Only he knows. Just now, nave's adult told him to "stew" a large pot of kitchen waste, which was an urgent need. ...
These American guests, full of food and drink, burped and said goodbye to their home. Unexpectedly, waldorf, where Li Hongzhang stayed, was caught by an "entertainment reporter" waiting outside the door. These free "China cultural communicators" made a splash. In this way, "Li Hongzhang chop suey" made a blockbuster in the United States and became a "double-headed" China product with research and market overseas. Of course, complete intellectual property rights should belong to our adult hall. However, Li Hongzhang didn't get any royalties, and 100% of the profits stayed in the United States. The most exasperating thing is that "Li Hongzhang chop suey" has also been exported to China to seize the China market. Since then, "chop suey" has become synonymous with Chinese food. At the same time, many restaurants run by overseas Chinese living in the United States have also been renamed "chop suey" restaurants, and the menu has also been named "Li Hongzhang chop suey", which has benefited a lot. "Li Hongzhang chop suey" also gained great fame and became all the rage. In fact, "chop suey" should be called "chop suey" because Li Hongzhang is from Hefei, Anhui Province, and "chop suey" is the dialect of chop suey. Up to now, Chinese restaurants in the United States still write it as "chop suey" Mr. Zhang Boju from the China Museum of Literature and History once wrote "Li Hongzhang Chowder", saying that it is "well-known abroad, and it is served in all China restaurants in Europe and America".
The origin of Li Hongzhang chop suey written by Americans is much simpler: "After Li Hongzhang arrived in new york, he hosted a banquet for American guests on the evening of August 29th. Li Hongzhang tried to build a good relationship between China and the United States. He knows that there is a famous saying in America that the best way to get a person's heart is to get his stomach first. " . During the dinner, Li Hongzhang served a dish consisting of celery, bean sprouts, meat and delicious China sauce to satisfy the double tastes of China hosts and American guests. But is this legend true? We don't know. "
Chinese and American versions have their own merits. The China edition carries forward the fine tradition of Historical Records, promotes China's food culture with the spring and autumn brushwork, and also contains some elements of "romance" and "joke". The American version has all the "three elements" of good weather, geographical location and human harmony, and also knows that it is commendable to start from the big point of "Sino-US friendship".