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Photo: Ben Fink

Chowchow, a simple condiment with a storied past, was supposedly brought to America by Chinese railroad workers in the early 1800s. Although we know chowchow today as a relish of pickled vegetables in mustard, the term originally described something quite different: a syrupy concoction of preserved Chinese sweetmeats such as orange peel and ginger. Today, Trader Vic's uses the same recipe that was in its first kitchen dossier.