Egg foo young is a Chinese omelette dish that originates from the Cantonese- speaking southern Chinese coastal province of Guangdong. The name literally means "hibiscus egg." It is made by beating eggs and mixing them with various ingredients such as vegetables (bean sprouts, bamboo shoots, cabbage, spring onions, mushrooms, water chestnuts) and proteins like roast pork, shrimp, chicken, beef, or lobster. The dish is usually formed into patties or omelette shapes and is typically either fried or deep-fried to create a golden, light, and fluffy texture. In Western countries and American-Chinese cuisine, egg foo young is often served smothered in a savory soy sauce-based gravy. The dish can also be served with vegetables and sometimes in a sandwich form known as the St. Paul sandwich. In Chinese Indonesian cuisine, egg foo young is known as fu yung hai and often contains crab meat and is served with sweet and sour sauce. Overall, egg foo young is a flavorful, versatile egg-based dish that combines eggs with vegetables and meat or seafood, resulting in a fluffy, savory omelette often topped with a tasty gravy.