Hey Twitter, I'm going to be live tweeting a virtual book reading of "Chop Suey Nation" by @annhui organized by @TOfoodfilmfest at 2:30, for my multimedia journalism course, so stay tuned! #ChopSueyNation #TOfoodFilmFest2020

@annhui talks about her upbringing in Vancouver and all the good, diverse Chinese food she got to have there growing up. Makes me hungry! #ChopSueyNation

March 2016 @annhui started her journey across Canada to dive deeper into the history of Chinese cuisine, being a food reporter with @globeandmail sounds like a dream job! #ChopSueyNation

"Out of something ugly, these men created something really delicious" @annhui discusses how racism played a big factor in the creation of these Chinese restaurants, with food being made that was geared towards white palates, thus the term "Chop Suey Nation"

Chinese food served with a side of toast? Never experienced that before! #ChopSueyNation

@annhui On why we need to learn more about the history of these small family owned Chinese restaurants: "It's essential as Canadians to see who we were and where we might still go"

From her book #ChopSueyNation @annhui reads a passage from her experience in a Chinatown in Victoria, BC in spring 2016. Her description of this Chinatown made me really picture being there myself!

@annhui describes Chinatown in Victoria, BC in such a familiar way, "it felt like a museum selling an idea of a Chinatown" and mentioning the "wonton font mean to evoke Asia" everywhere is so common in so many Chinatowns, I dislike it as well #ChopSueyNation

Ugh, @annhui mentioning a traditional jellyfish dish makes me want some too! I haven't had jellyfish in years since one of my favourite Chinese restaurants moved #ChopSueyNation

@PayChen asking @annhui questions about her favourite foods she tried on the road trip, my favourite kind of questions! #ChopSueyNation

Wow, super interesting, @annhui shares that in Newfoundland chow mein is actually served with CABBAGE not with noodles!! I couldn't even imagine, I love noodles too much! #ChopSueyNation

It's so intriguing that in Newfoundland, the reason why cabbage is used in exchange for noodles in chow mein, is from a lack of easy access to foods like noodles or even soy sauce! Chinese cooks adapted to using cabbage and shaping them like noodles!

https://www.flypeachpie.com/2020/04/26/cabbage-chow-mein/ here's a recipe for cabbage chow mein, maybe I'll try it as a low carb alternative to a chow mein I'm used to! #ChopSueyNation @annhui do you have a go to cabbage chow mein recipe?

@PayChen sharing her story of growing up in Nova Scotia as the only Asian family at the time, running a Chinese restaurant and the guilt that comes with the knowledge of the sacrifices parents make to give their kids the best life possible really hits home #ChopSueyNation

So funny, @PayChen talks about how there were certain foods she only ate at the restaurant, but never at home, like egg rolls or chicken balls! Really hitting home the idea of #ChopSueyNation and traditional Chinese dishes being adapted for a different customer.