A wok toss of meat, cabbage, celery, bean sprouts and gravy over rice or crisp noodles. In San Luis Obispo the dish is living history, cooked at Mee Heng Low on Palm Street since 1927.
Chop suey is the great dish of Chinese-American railroad towns, and San Luis Obispo's version has a precise address: 815 Palm Street, where Mee Heng Low has cooked it since 1927 in what was once a dense Chinatown block anchored by the 1874 Ah Louis Store. Three families have run the noodle house across a century; the Kwongs, in charge since 2009, still wok the old menu of chop suey, chow mein and bao while the neighbourhood around them became parking lots and offices.
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