An egg foo young patty (pork, beef, chicken or shrimp) griddled in a Chinese-American kitchen, then sandwiched between two slices of soft white bread with mayonnaise, dill pickles, lettuce, tomato and white onion.
The St. Paul Sandwich is genuinely unique to St. Louis Chinese-American takeout counters and exists almost nowhere else. The most-told origin credits Steven Yuen at Park Chop Suey, who is said to have named it for his hometown of St. Paul, Minnesota, but blues historian researchers later surfaced St. Louis newspaper ads for 'St. Paul' sandwiches as early as 1916 and noted Park Chop Suey did not open until the mid-1970s. The egg-foo-young-on-white-bread format remains a city signature. Maybe a dozen counters still serve it citywide; House of Wong, Beijing Express and Blues City Deli are among the standard-bearers.
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