Chow Mein

September 1961
New Yorker;9/23/1961, Vol. 37 Issue 32, p38
The article focuses on a middle-aged bachelor who always likes to order the same dish shrimp chow mein for years in a Chinese restaurant. The chef happened to observe that the man left the noodles in the dish untouched and inquired politely why this was so. The man declared that he did not like noodles, but the chef pointed out that what made chow mein chow was noodles, the other vegetable components representing a culinary constant in Chinese food.


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