Egg foo young ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as "fu yung hai", sometimes spelled as "pu yung hai". The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas. In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture, covered in or served with sauce or gravy. Chinese chefs
Cantonese Pinyin differences: Cantonese Pinyin and Jyutping represent Cantonese pronunciations with these same letters: But they have these differences: An old Chinese poem: Cantonese Pinyin Cantonese Pinyin (, also known as ) is a romanization system for Cantonese developed by Rev. Yu Ping Chiu (余秉昭) in 1971, and subsequently modified by the Education Department (merged into the Education and Manpower Bureau since 2003) of Hong Kong and Prof. Zhan Bohui (詹伯慧) of the Chinese Dialects Research Centre of the Jinan University, Guangdong, PRC, and honorary professor of the School of Chinese, University of Hong Kong. It is the only romanization system accepted