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post #1 of 5
Thread Starter 

Hi, i was just wondering, does chow mein go well with sweet and sour chicken?

post #2 of 5

If you like them together, enjoy them together.

 

If you mean to server them in a specific setting, then tell us more. Both are pretty much the result of Chinese-American restaurants and not particularly traditional to China itself.

 

If you want to get into very traditional Chinese Food Theory, which I'm not good with, there's a  theory of which foods, and how they're cooked form a proper balance of yin and yang.

 

http://chinesefood.about.com/library/weekly/aa041900a.htm

 

At David's Kitchen locally, he'll recommend things off the menu that match up in this way, and often discourage diners from particular combinations as well.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 5

Phatch, thanks for the reminder.  I may be in the area tomorrow, lunch at David's Kitchen would be nice.  I was a bit bummed to see that Little Dave's Deli next door closed up, it was my favorite reuben in town.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 5
Well in my restaurant I preach the usage of different flavors to put together a meal. One sweet matches one savory, or brown sauce matching a white sauce, veg dish with a meat dish! It's good to have veriaty in texture, flavor, and color. Now I hope the chow mein ur referring to is lo mein which is stir fried noodles in a brown sauce. If it is then I would do a veg lo mein with the SS chicken. But in the end it's all about what u prefer in food!
post #5 of 5
Posted by wolfdude View Post
Hi, i was just wondering, does chow mein go well with sweet and sour chicken?

 

Wolfdude,

 

It depends on a lot of factors.  If you're talking about typical US/Chinese food, as for instance the sort of food you'd get as a 2 Choices for $5 Lunch from a Chinese quickfood restaurant, I think the typical chow-mein noodles are too greasy to go with something as sticky/goopy/sweet as typical (there's that word again) sweet and sour chicken.  Plain steamed rice would be a better choice as it's clean, subtle and dry enough to complement the texture of the chicken without clashing with the chicken's very strong, sweet taste.  Even fried rice would be more complimentary than those "typical" noodles.

 

BUT

 

There's really only one hard and fast rule.  Order what tastes good to you, and to hell with those who say they know better. 

 

AND

 

A lot depends on who's cooking what and how.  For instance, I wouldn't hesitate to have sweet and sour fish fillets with any one of several pan fried noodle dishes (especially thin, crispy noodles) at a number of San Gabriel Valley restaurants; Har Lam Kee in Monterey Park or Beijing Duck House in Rosemead, for instance.  The qualification is that they operate at levels of freshness, delicacy and quality you're not likely to find in areas without HUGE Chinese populations. 

 

BDL


Edited by boar_d_laze - 2/14/13 at 9:34am
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