GOOD Chinese take-out is becoming more and more difficult to find. We settle for what we consider "the best" but what we really mean is for "what's close by". No matter how much it disappoints, we still eat it. Lot's of brown gloppy sauces, over or undercooked vegetables,
and the same humdrum rice. We do this sometimes twice a week or more. Why? Has the food become too Westernized? Are these young cooks just doing some kind of forced labor with no formal training? Take-out used to be a pleasure to eat, but not so any more.
(As of late, I peer into the take-out shops first to see the ages of the people manning the woks. Almost always, I've found the older men to be better more experienced cooks, and that theory is confirmed after I receive my food).
Has anybody shared in these experiences?
Updated 4 months ago | 16
Updated 3 months ago | 38
Updated 1 month ago | 3
Updated 6 months ago | 0
Updated 4 months ago | 11