Chop suey

Chop suey

　　Chop suey

　　It refers to thinly sliced boiled parts of cattle or sheep, such as the head, heart, liver, lungs, intestines, stomach, and trotters, served with a ladleful of flavorful broth seasoned with spices.

　　The dish is tender, soft, tenderly mushy, and crisp, with a rich and aromatic broth. It is a rather well-known snack in Qinghai. Some colleagues who came from other regions to work in Qinghai grew so accustomed to eating chop suey that after retiring and returning to their hometowns, what they missed most about Qinghai was “chop suey.”　

　　However, as the saying goes, “Once you’ve eaten wild food, you might not want to go back to regular food.” Chop suey is made from the offal of animals, and whether it’s been cleaned properly is another matter.