Why We Eat: Chow Mein

Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, breaks down the history and evolution of a classic Chinese-American dish: Chow Mein. In this episode of Why We Eat, Lucas explores the migratory patterns of Chinese-Americans as well as regional cooking practices to trace the growth and popularity of this iconic pan-fried noodle dish.

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[wcw]

Somebody get this guy a netflix documentary. I'd watch that all day.

[Panther-kid]

Literally cannot get enough of Lucas, his cooking mastery is only matched by his amazing knowledge of the history of the dishes he's making. A master in the making.

[theprousteffect]

There's something really lovely about how he doesn't disparage the way chow mein has deviated from the traditional recipe, and instead celebrates the many delicious versions that have been developed.

[DarwinsBeerReviews]

When the history lesson is just as good as the cooking.

[lesiamahlay]

That little tidbit about Edward Hopper’s famous painting “Chop Suey” is what sets Lucas Sin apart from the others when it comes to cooking and giving historical and cultural context to the food he makes. Super impressed with this guy.

[dallasINtokyo]

This guy needs to be more everywhere than he is now. What an excellent teacher. Make this man famous, Internet!

[imFrawst]

I wish this was an hour long I can watch and listen to this guy all day

[AaliyahJ-wtvs]

This guy is SO knowledgeable, easy to listen to, and charming. I hope to see more videos on Chinese food history/recipes with him!

[fruitylerlups]

I always have mad respect for chefs who actually respect what diaspora have done and contributed to dishes and how cultural exchange or other cultures engagement with a cuisine shapes it. Too many times I see people like putting down diaspora food and its really sad to see.

[bladewolf]

I absolutely love how he talks about how Chinese dishes have evolved and branched out over time in different regions and the whole cross cultural connection between all of them

[mmmpotstickers]

Right before he adds the pork, you see him rest the chopsticks in the oil. A great visual cue to know when the oil is hot enough is you will see small bubbles around the chopsticks.

[AzWanderers]

im 5 minutes in and i can already tell this video isn't going to be long enough. lucas' knowledge and the way he conveys that knowledge to me is incredible and im basically hanging on every word (about a video on chow mein!). good stuff, more of the same please

[pmchamlee]

You, 受人尊敬的廚師, are a Genius. [I learned Chinese 60 years ago and still study it today - and I have had many opportunities to interact with Chinese people over the years.\ Your explanation of the dishes you presented are 'spot on!' They also explain a lot of history. Many thanks for your generosity.

[Mingr]

Loving these history bits, it's nice over the last 5+ years to finally take pride in what my family did with what they did in their restaurant

[AsianFoodNerd]

As an American living in Hong Kong, his storytelling is on point. Keep posting. - Asian Food Nerd

[RahulBonnerjee]

This guy, Lucas Sin, is so good! Love this series too - there's always an incredible history behind the foods we eat

[zackthomas]

Love this dude. Best host in a long time for sure. Man knows his Chinese and American food history well, makes for a great watch.

[rhettdownen]

I’ve learned more about Chinese history, culinary technique, and general sociology in every second Chef Sin speaks than every year of my life. This guy is a star.

[sundaystef]

Lucas is so cool, I love hearing about the history of chinese-american cuisine. He seriously needs to write a book or something. I can listen to him for hours.

[norsecali]

I just made this last night using your video as a guideline. It was so incredible and my wife couldn’t get enough of it. Thx Lucas, this is now a staple at my house.