Egg foo young Egg foo young Egg foo young (, also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong. Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often minced ham. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an
Cantonese slang Cantonese slang Cantonese slang is a type of slang used in areas where Cantonese language is spoken. As ties with Hong Kong and Mainland China increased, usage of Cantonese slang and adaptations of Cantonese slang into other Chinese dialects increased within the Mainland. Linda Chiu-han Lai, author of "Film and Enigmatization," said that it is not possible to translate Cantonese slang, like how slang in other languages cannot be translated. Wong Man Tat Parco wrote a thesis on the usage of Cantonese slang by young people in Hong Kong. He said "[i]n terms of the frequency of slang use, the