Comments by "Maggie Chan" (@maggiechan33) on "Why We Eat: Chow Mein" video.

  1. HK is his birth city.
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  2. Hong Kong Style Pan-Fried Noodles is the best way to cook nood's; it is crunchy on the outside, but soft + tender on the inside. Once the thick Chinese meat + veggie sauce is poured over the nood's - with the savory sauce drenching both crispy + soft nood's, + the delightful textures of the nood's - it is a party in your mouth. Although this style of nood's preparation is labor intensive, it is well worth it.
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  3. Thanx for the info RE Edward Hopper's "Chop Suey" I don't think my forefathers, Toisanese-Chinese whom came to the US to build the Transcontinental Railroad, were "bad cooks"; they were not 3 Michelin Stars chefs, but poor farmers + peasants + they had to cook food without many of the ingredients available in Guangdong Province. I read that the Chinese Railroad Worker's food was so good that many of the white workers also ate our Chinese Food. It speaks to our sense of practicality that we serve our food to all people, including the disadvantaged ones. (Before the Civil Rights Act, in the South, Chinese-owned stores were 1 of the few places Black Folks were allowed to shop.)
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  4. Lucas DEFINITELY deserves celebrity more than Akwafina; he knows how to speak ( no word fillers: ah, yea...) + for a Hong Konger, his English is superior.
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