I have some family here in southern Massachusetts from the San Francisco bay area (Castro Valley) and we had Chinese take out. They were pretty much horrified at what passed for Chinese food here in Massachusetts.
For example, the roasted pork chow mein we ordered was the dry kind of chow mein type we had to soften ourselves when it got home (it seems the bay area version is more noodle-like than the dry stuff we get served here on in MA). Also, the sweet and sour pork here in MA is 3-inch long pieces of pork in a white/golden brown batter with an orange sweet and sour sauce. The bay area version I'm not too sure about except that it looks much different (and the taste too) and comes with different things like cabbage, etc on the plate.
Why is there such a marked difference in what has the same name (i.e. chow mein and sweet and sour pork). I'm sure there's other differences, that's just what we ordered here in Massachusetts. I'm just curious what passes for Chinese food in CA and why it's so different here on the east coast. Also, the place we ordered the food from here in MA has great reviews and is always mentioned as one of the better Asian restaurants in our town.
Thanks!!
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