Does anyone here remember the epically long thread back during the Chowhound days regarding New England style Chinese American food? Having grown up in Massachusetts, I hadn’t really given a lot of thought to regional differences across the country. Apparently, one way many folks that moved out of the area learned that our take out was different was that, at least up through the 80s, our fried rice was a dark, dark brown, owing to dark soy sauce and, in some cases, molasses (I swear I remember this from the thread). So, when I got an itch for the old school fried rice of my childhood tonight, I turned to The Woks of Life, who had me covered with a Beef Fried Rice that uses dark soy sauce (I used Pearl River dark mushroom soy sauce). I wrote up the dish on the Woks of Life COTM thread. I added some shrimp to gild the lily this evening, as well.
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