In Hong Kong, some years before the takeover, I was introduced to a cuisine that I liked a lot. Here's what I remember about it:
The name sounded like "chewey chow" -- no kidding.
My host, from the HK chamber of commerce, compared it to American soul food, in the sense that it began as leftovers -- vegetation and animal parts that the aristocracy refused to eat -- that servants salvaged and spiced up.
At that time (1985), this cuisine had only two restaurants in the Western Hemisphere -- one in Vancouver and the other in South America, I believe in Caracas.
Does this strike any chords?
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