Egg foo young in the United States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood. In a U.S. regional variation, many American-Chinese restaurants in St. Louis, Missouri, serve what is called a St. Paul sandwich, which is an egg foo young patty served with mayonnaise, dill pickle, and sometimes lettuce and tomato between two slices of white bread. In the Netherlands, which has a local variation on the Chinese Indonesian cuisine, it is known as "Foe yong hai", and is usually served with a sweet tomato sauce. Strictly, according to "hai" in the
Yong Tau Foo as cooked by other dialect groups. The dish can contain a varied selection of food items, including young tau foo, fish balls, crab sticks, bitter melons, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Vegetables such as bitter melon and chilis are usually filled with surimi. The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and