Chop suey

I think the first non-Chinese who served this dish may have been fooled by his or her chef. The chef in the Chinese restaurant may just scramble to put the leftover bits and pieces in kitchen together when someone had ordered a dish the chef knew nothing about.

Or maybe we can say, the chef really knew something. We Chinese do have our kind of mixture cooking -- people in northeastern China often stew pork, potato, eggplant and corn together. The point about the dish is to stew them. Besides, we never put eggs into it.

Crab wontons

We have our version of crab wontons, which are completely different from your deep-fried dumplings filled with crabmeat and cream cheese. Ours are not fried, but steamed. Our fillings include pork and crab. And most importantly, without cheese in it, but a rich savory broth that oozes out at the first bite. It's a Shanghai food I would recommend.